Chicken Curry

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Chicken Curry
Chicken Curry
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
70 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
70 minutes
Chicken Curry
Chicken Curry
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
70 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
70 minutes
Ingredients
Instructions
  1. To prepare the chicken curry, you can start by cleaning the chicken breast, removing the central bone and fatty parts. Then cut it into small pieces and set it aside.
  2. Then peel and cut the apples into chunks of half a centimeter, so as not to tarnish the apple pieces, transfer to a bowl and leave them to soak in cold water and lemon as you continue to prepare the remaining ingredients.
  3. Then wash the tomatoes and engrave their back, drawing a cross, to eliminate more easily the peel and cut them in small cubes.
  4. Wash the carrots, peel them and cut their ends. Then wash the zucchini and slice it, with the carrots.
  5. Wash the onions and remove the outer skin and chop finely with a sharp knife. Then wash the green pepper, remove the stems and seeds inside and cut it into cubes of half a centimeter.
  6. In a frying pan, heat a little oil over low heat. After a while, add the chicken pieces and brown them over a low heat for 15 minutes.
  7. Add salt and pepper and add a tablespoon of curry powder. Mix well and when the chicken reaches a nice amber color, remove it from the pan and set it aside in a bowl of glass.
  8. Let it dry for about 10 minutes the chop the onion and put in a pan at low heat, then add the cloves of garlic.
  9. Once the onion and the garlic will be wilted, add the chopped tomato and pour a bit of vegetable broth so the tomato can cook for 5 minutes.
  10. At this point you take the chicken pieces previously put aside and add them to the tomatoes in a pan, stirring well the ingredients,
  11. Let the chicken simmer with the tomatoes for about 15 minutes, basting occasionally with a little boiling water or vegetable broth to keep the sauce thick. Now add the vegetables: first the carrots, then the zucchini and finally the peppers. Add a ladle of vegetable broth or and cook the vegetables and chicken for 5 minutes.
  12. Drain the pieces of apple previously soaked in the bowl with water and lemon juice and add to the other ingredients in the pan. Season with salt, add another half a tablespoon of curry and let simmer for another 20 minutes, adding occasionally the broth.
  13. Two minutes before the end of cooking, add the other half a tablespoon of curry, mixing well so that the flavors can blend in with the rest of the ingredients.
  14. Now you can remove the food from the heat and serve your chicken curry when it is hot. You can accompany the chicken with a side of rice pilaf.