I would like to share with you my favorite recipe how to make a chicken curry. In my recipe I combine a plenty of fresh vegetables with chicken. You can make this curry using vegetables only, if you like vegetarian meals. I prefer to make a curry with chicken.
I always use a fresh chicken breasts instead of frozen. The fresh chicken tends to be much more juicy and tender. In my chicken curry recipe I use quite a lot spices to make my chicken curry. The mixture of all the spices in combination with a coconut milk, makes the chicken curry incredibly aromatic and tasty. Either using of fresh curry leaves or a ground indian curry powder is great to add a special touch to your chicken curry.
You can make your chicken curry in the strength of your choice. In this recipe I use the whole green chilli peppers. I don’t deseed them, so my chicken curry is quite spicy in the result. And the best chicken curry should be spicy! If you prefer a milder taste, just cut your green chilli peppers lenghtwise and deseed them.
I also add potatoes and sweet potatoes to the chicken curry. Sweet potatoes add a slightly sweet taste to the chicken curry and help to balance the acidity of the tomatoes, I use to cook in the chicken curry also. Adding the potatoes to the chicken curry helps to thicken the sauce at the end of cooking. So don’t worry if you feel like your chicken curry sauce is not thick enough.
You can substitute the fresh tomatoes for a tin of peeled plum tomatoes, if you don’t have any at the moment. I cook a chicken slowly until tender, in the smooth sauce of tomatoes and coconut milk. I don’t like to overcook the vegetables and potatoes.. I add them gradually during the cooking, because each kind of vegetables deserves a different time of cooking.
The side dish is really not necessary to serve with your chicken curry. Just in case you would prefer having a light side dish, the fluffy basmati rice is great to serve with.
Hope you will get inspired by my recipe about how to make a chicken curry and you will enjoy cooking your dinner.
I am going to share with you one of the simplest recipes of cooking boneless chicken breasts. It is a very healthy dish, combining low in fat and high in proteins chicken with a green peas. With a very few ingredients you can make this great tasting dish quick and easy.
I usually prepare this chicken breasts recipe when I have a very little to cooking a dinner. Either preparation time or cooking time is very short and cooking instructions are very easy to follow. It is a very light dish for those who prefer not using too much spices.
For the best result, it is good to use a fresh chicken breasts, instead of frozen. The meat will stay tender, full of juices, which we all appreciate while enjoying our dinner.
Saffron couscous makes a great and simple to prepare side dish to serve with your cooked boneless chicken breasts.
Follow a couple of simple steps to make a perfect saffron couscous.
In a medium sauce pan combine 1 tbsp olive oil, 1 and 1/2 cups vegetable stock and coarsely crumled saffron threads.
Bring to a boil.
Stir in 1 cup couscous.
Cover and remove from heat.
Let it rest 10 minutes.
Fluff with fork.
Hope you will enjoy cooking boneless chicken breasts with peas and saffron couscous. Looking forward to your comments below.
Cooking Boneless Chicken Breasts - With Saffron Couscous