Chicken curry with milk accompanied by basmati rice: truly intoxicating!

Here is the original recipe of chicken curry with basmati rice, a dish full of intoxicating flavors and aromas: bring it to the table and you will feel like in a fairytale.

Today we see together how to prepare a fantastic recipe, chicken curry with basmati rice, a substantial dish with amazing oriental flavors, much loved in Italy and which is often prepared as a single course. The pairing is perfect: on the one hand the delicacy of white rice, which extinguishes the spicy and strong notes, and on the other hand the soft and tasty chicken nuggets, accompanied by a wonderful curry sauce. Imagine even just a bite … and you will already be watering!

To make the cream we will use milk, but you can also use cream or even neutral or Greek yogurt, to obtain a more acid and fresh taste .

So let’s see how to make these fabulous Indian curry chicken nuggets to perfection!

• Chicken curry and rice
• Advice from Primo Chef
  • Sauce
  • Rice
  • Cooking
  • Alternative combinations
• Chicken curry with the Thermomix
• storage

Preparation of chicken curry: simple recipe

1. Clean the onion and chop finely, then cut the chicken breast into bites or strips. At this point, heat the extra virgin olive oil in a non-stick pan and add the onion and a teaspoon of curry. Sauté for a couple of minutes. Meanwhile, flour the chicken and add it to the pan. Skip everything for 2 minutes, and finally add the milk.
2. Cook for about ten minutes, adding a pinch of salt and pepper. The milk will have to reduce, becoming a kind of cream. Add the rest of the curry while cooking, and when the chicken is ready, turn off and let it rest.

If you want to accompany it with basmati rice, all you have to do is prepare this quality of rice following our instructions. This long grain variety is native to India and is characterized by a delicate taste. Her name, in Hindi, means “queen of fragrance” .

1. Basmati rice is rich in starch, so before cooking it you have to rinse it under running water, so as not to stick the grains together.
2. Once done, fill a saucepan with water and place it over a high heat . When it boils, add salt and add the rice, which will cook in 10-15 minutes.

Now that everything is ready you just have to serve! Drain the rice and arrange it on the base of the dish, then place the chicken with the sauce. Enjoy your meal!

If you liked this dish, also try all our delicious quick second courses !

How to cook chicken curry rice: the secrets to the creamy recipe

Surely you have understood it: making chicken curry is easy and rather quick. But what are the secrets to making this dish perfectly and in accordance with Indian tradition? Well, there is actually no trick and there is no deception! The only secret is to create a perfect mix of spices, intoxicating and fragrant, which with each bite will make us feel just as if we were sitting in the best Indian restaurant. So here are some tips for an impeccable dish!

1. The cream: from chicken to curry and yogurt to the use of broth

First, instead of milk, you can try making a delicious chicken breast curry with coconut milk! Its flavor will make the dish soft but at the same time exotic. In addition to curry, then, you can also use ginger, which you can blend with garlic and add to cooking. Another delicious variation on the ingredients of chicken curry is the use of tomato. Try adding ripe tomatoes cut into small cubes, taking care to cook them a lot, just as if you were preparing a sauce.

Also interesting is the use of low-fat yogurt, perfect for preparing a light chicken curry, but at the same time creamy and tasty! In this way you can also avoid using flour, there will be no need!

Then there is an ingredient that will change the dish in a definitive way: the chicken Marsala ! It is a mixture of Pakistani and Indian spices, which include chilli, cinnamon, pepper and many other flavors. Add a spoon and let yourself be carried away by oriental scents!

If, on the other hand, you want to enhance the taste of curry without losing the cream effect , you can also use a few ladles of meat or vegetable broth. To thicken a teaspoon of flour will come in handy: let the sauce reduce and serve!

How to do with spices? Before or after cooking the meat? There are different schools of thought at this juncture, however Indians usually use them immediately and put the other ingredients in the pan only after the spices begin to release their characteristic aromas. For this reason we put the curry in cooking with oil . You can also use it to bread the meat together with the flour and its taste will become even more intense (in this case pay attention to the degree of spiciness of the spices you have purchased, we recommend that it be medium spicy. If it is too strong you can always dilute with more milk or cream).

2. Rice: enhance its flavor even more!

If you want an even more spicy taste, there are also some secrets when it comes to cooking rice . When you go to boil it, put a stick of cinnamon, cardamom berries and star anise in the pot.

Leave it to cook for the necessary time and once the rice is ready, remove all the spices and you will get an even more fragrant and tasty rice! Seeing is believing.

3. Cooking and the balance of flavors

One last tip concerns attention to detail: let’s talk about cooking and balance. As for the first item, make sure you cook the chicken well, while paying attention to the spices, which burning would alter their flavor. For balance, however, try to taste continuously to avoid that too many flavors cover the real protagonist of the recipe: the curry!

5. The combinations: not just rice!

How about trying a chicken curry with vegetables too? In addition to rice, in fact, you can add some vegetables that will give color to the dish, but also an extra touch of taste!

We recommend zucchini, carrots, peppers and coppery tomatoes, but you can also be inspired by the seasonality of the vegetables (chicken curry with pumpkin is also very good). Once you have cut the vegetables into cubes, all you have to do is add them to the chicken in the pan and let them cook, first skipping them and then leaving them to soak in milk, broth or any other liquid you have chosen.

To keep the chicken intact, you can cook the vegetables separately and use them as a side dish . In this case, a nice cut could be the Julienne one!

Chicken curry with the Thermomix

Now let’s see how to prepare the rice and chicken curry using the Thermomix.

1. Put the onion in the jug (and if you use it, the garlic) and blend for 10 sec. at speed turbo.
2. Fry for about 3 min at 100 ° C and speed. 1 with extra virgin olive oil, then flour the chicken and, after inserting the butterfly , cook for 3 minutes at 100 ° C, adding salt, pepper and curry.
3. It’s time for the sauce: add milk, broth or yogurt and leave it to cook for about 5-10 min at speed. soft, always maintaining the temperature of 100 ° C. Serve with rice , vegetables or other side dishes!

If you liked the chicken curry recipe, check out the video of the preparation .

Do you want other ways to cook this cut of meat? So here are all our recipes with chicken breast !

storage

The complete dish can be stored separately in the refrigerator. Cooked basmati rice can be kept for about a week in the fridge, well covered with cling film. Chicken curry, on the other hand, remains good for a maximum of 2-3 days after cooking and stored in a container with an airtight lid. We do not recommend freezing chicken in the freezer, but cold rice can be placed in the freezer for a few months.