Chicken curry (version II)

Yesterday I published a traditional way to do the chicken curry: spicy, fresh, with a high citric tasty and made it like a soup. Today I publish a Spanish version. In this way is important to flour the chicken and to fry it, like in a traditional stew. The Al-Andalus stile of this recipe is because of the dried figs.



Ingredients:
400gr of chicken breast
400ml of coconut milk
2 onios
2 tablespoon of curry
5 dried figs
Basil
Ginger
Flour

Cut the chicken breast and put it salt. Flour it and fry it in two spoons of olive oil. It's important to brown well the chicken and leave in the part of its taste. Reserve the chicken in a plate when it's ready.

In the same pot and with the same olive oil, fry lightly the cut onions for 10 minutes at a medium heat. Put salt. When the onion is ready add the coconut milk, the fried chicken, two tablespoons of curry and a little of grated ginger.

It has to boil for 10-15 minutes at a medium heat. When it's ready, add the dried figs and the basil. Put salt if it's necessary and serve it with long rice, basmati rice or Jazmin rice.

Leer en español
Leggi in italiano