The Curry Chicken served with Pilaf rice is one of the flagships of the legendary Harry’s Bar in Venice. A dish, like many others served by Cipriani, apparently easy to make but instead hides some pitfalls linked to the Curry sauce.
The recipe is taken directly from “Il mio Harry’s Bar” a book that reveals the secrets of Arrigo Cipriani’s cuisine.
Ingredients
- chicken breasts
- Olive oil
- salt and pepper
- Flour
- Curry sauce (for the preparation click here)
Cut the chicken breasts into cubes and dry them. Season them with pepper and salt and flour them (without excess).
Heat a pan with oil at medium high temperature and brown the chicken breasts for about 15 minutes.
Remove the fat (oil) from the pan and add the previously prepared curry sauce (consider more than an hour of cooking), cooking the chicken for about 30 minutes at a moderate temperature, covering the pan.
Add another pinch of Curry to taste and serve accompanied with Pilaf rice.
