In addition, it includes tomato sauce and a variety of spices also characteristic of Indian cuisine, including curry, of course, turmeric, cumin or cinnamon.
This type of gastronomy stands out for offering very aromatic and really cheap dishes, since they are cooked with easily accessible ingredients and great nutritional value, such as rice, chicken or vegetables.
EASY CURRY CHICKEN
2 chicken breasts
2 cloves of garlic
3 tablespoons of natural tomato
1 can of coconut milk (200 ml)
1 pinch of salt
1 pinch of pepper
1 teaspoon turmeric (to taste)
1 teaspoon cumin (to taste)
1 pinch of ginger (to taste)
1 pinch of cinnamon (to taste)
2 teaspoons curry (to taste)
1 jet of oil
In a frying pan we add a little oil and add the chicken breasts cut into small cubes, previously seasoned.
When the breast has been slightly sealed, add the finely chopped onion and the two garlic cloves, also minced. We cook everything over high heat.
Once the breast has taken color, we add the three tablespoons of natural tomato. We remove everything and lower the heat to half, in my case to 5, to continue with the chicken curry recipe. If you want, you can learn how to make your own Indian tomato sauce.
Next, we add the turmeric, cumin, cinnamon and curry, always to taste. We stir everything very well so that the ingredients settle.
We add a can of coconut milk that we can find in any supermarket, or we prepare homemade coconut milk. Stir and add a little bit of ginger to enhance the flavor of the Indian chicken curry. Leave it for about 15 minutes until it starts to boil.
We place and accompany the chicken curry with rice, which can be basmati to serve the Hindu recipe in all its essence.
Here you have, on video, another easy and fast recipe of chicken curry, click below.