A delicious Indian curry brimming with exotic and enchanting flavors, where tender chicken bathes in a creamy and spiced sauce. This comforting dish blends the subtle aromas of coconut and traditional spices for an authentic and unforgettable culinary experience.
⏱️70 min
📊Medium
👥4 servings
🍽️Main
familyfestivebudget-friendly
Ingredients
800 gfree-range chicken
2 piècesyellow onions
3 goussesfresh garlic
25 gfresh ginger
3 cuillères à soupecurry powder
400 mlcoconut milk
400 gcrushed tomatoes
250 mlchicken broth
3 cuillères à soupeolive oil
1 pincéesalt and pepper
Instructions
1PREPARE THE INGREDIENTS: Cut the chicken into regular 4 cm cubes, then generously salt and pepper each piece. Peel and thinly slice the onions into half-moons. Mince the garlic and grate the fresh ginger to extract all its aromas. This careful preparation ensures even cooking and better absorption of flavors.
2SEAR THE CHICKEN: Heat the olive oil in a Dutch oven or large pot over medium-high heat for 2 minutes. Once the oil is hot and lightly smoking, place the chicken pieces in small batches to avoid overcrowding the pot. Let them sear 3 to 4 minutes on each side until they achieve a nice golden crust. Reserve the chicken on a plate; this step creates flavor and stabilizes the meat.
3PREPARE THE AROMATIC BASE: In the same pot containing the chicken drippings, add the sliced onions and cook for 5 minutes, stirring regularly until they become translucent and lightly caramelized. Then incorporate the minced garlic and grated ginger, and let cook for an additional 2 minutes while stirring constantly so the aromas release without burning.
4ADD THE SPICES: Sprinkle the curry powder over the onion and garlic mixture, then stir vigorously for 1 minute to thoroughly coat the ingredients and "awaken" the spices. This operation allows the curry powder to dissolve in the oil and develop all its flavors without becoming bitter. You will immediately smell the exotic aromas filling your kitchen.
5DEGLAZE AND POUR LIQUIDS: Pour the coconut milk and chicken broth into the pot while stirring well to deglaze the bottom and recover all the savory drippings stuck to the sides. Incorporate the crushed tomatoes with their juice, then return the reserved chicken to the pot. Bring to a boil, then reduce the heat to medium-low for a gentle and steady simmer.
6SIMMER SLOWLY: Partially cover the pot and let simmer 25 to 30 minutes, stirring occasionally. The chicken is cooked when it detaches easily with a fork and the sauce has reduced by about one-third. The sauce should be creamy and coating, neither too thin nor too thick. Taste and adjust the seasoning with salt, pepper, or curry powder according to your personal preferences.
7SERVE: Pour the curry into a hot serving dish and garnish with fresh cilantro leaves if you have them. Serve immediately accompanied by white or brown basmati rice, which will beautifully absorb the creamy sauce. A glass of dry white wine or a mango lassi make perfect accompaniments for this delicious dish.