CHICKEN CURRY (Angelica’s way)

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Chicken curry is always a delicious. There are an infinite number of recipes (starting from the signature one by Cipriani) up to what each of us does at home… with what we have.
This recipe, which is very popular here in our house, actually comes from the legendary aunt Irene… but the thing that makes you laugh the most is that Irene in turn heard it told by a friend of hers… and after years they compare and discover that they were very different recipes!
The good thing about this dish is that it is a unique and very tasty dish and is made quite quickly.

Ingredients (4 people)

  • 5-6 slices of organic chicken breast
  • 4 carrots
  • 4 courgettes
  • flour
  • 4-5 tablespoons good quality curry
  • extra virgin olive oil
  • white wine to deglaze.
  • 1 clove of garlic
  • 1 shallot
  • Salt and Pepper To Taste.

Wash the carrots and courgettes. Peel the carrots and clean the courgettes. Using a food processor or a potato peeler, slice carrots and courgettes to obtain thin “ribbons” of these vegetables. Finely chop the shallot.

Take a nice large pan and add the oil and the chopped shallot and brown, then stew the vegetables adding a clove of garlic. Cook them until they are soft.

Remove the vegetables from the pan, drain them a little and transfer them to another container and set aside from the pan with the vegetable cooking oil. Cut the chicken breast into thin strips.

Then flour them in a flour-curry mix (I added the doses, but follow your taste if you like it more or less spicy) and cook them over a low heat in the pan used for the vegetables (if needed, add a little of oil).

Cook the chicken delicately, turning it from time to time and adding white wine if you like. When it’s almost done, add the vegetables set aside and cook everything together, adding salt and pepper to taste.

Serve once cooled: you’ll see… guaranteed success (Nico goes crazy)

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