Creamy and Fragrant Chicken Curry – LabC Original Recipe

Creamy and Fragrant Chicken Curry – LabC Original Recipe


Mild chicken strips, curry, shallot, coconut milk, extra virgin olive oil, fresh coriander – just a few are enough ingredients make a creamy and fragrant chicken curry.

AN indian recipe successful, born in Asia but known throughout the world, which today we personalize with some italian ingredients to make it even tastier.

We have been inl Gallarate LabC (Varese) by Erica Di Paolo and we managed to have yours very personal chicken curry recipe. An evergreen from his laboratory, which conquers lovers of the classic version but also those who do not particularly appreciate the taste of curry.

Erica Di Paolo founded the LabC, a space that is both a restaurant and a shop that hosts courses and initiatives dedicated to healthy and natural cooking. You can have lunch, order a lunch box, participate in courses and meetings or go shopping in the small adjoining store

It will be because this chicken curry without milk and yogurt It is also perfect for those who do not like dairy or are lactose intolerance: in fact, the recipe provides coconut milkwhich creates a particular creaminess and enhances the flavor of the curry.

Not only that: to make everything softer, in addition to the chicken breast, also use the thigh, which is moister and makes the dish even creamier.

the curry

curry spice

The curry is a spice mix originally from India, whose name probably derives from an English simplification of the Hindi word turkari either Kari, with which it was indicated stew.

In the 18th century, when the first wealthy English settlers returned from India to Europe, they also imported spicy recipes and local chefs: this is how the term was born and soon spread throughout the Old Continent curryindicating the mixture of spices that some merchants had prepared in India and brought with them.

There are many different variations and combinations, but among the main curry ingredients there are always turmeric, the spice that gives curry its deep yellow color. So coriander, pepper, ginger, nutmeg, mustard, cumin.

The most classic dish in which it is used? is precisely the chicken curry!

From anise to ginger: history and use of spices in the kitchen

Mild chicken curry without cream

The secret to getting a fluffy chicken curry is to use coconut milk, no cream.

The coconut milk it gives a mild aroma to the dish and perfectly incorporates the curry powder, creating a very tasty sauce and leaving the meat very tender. The advice for this recipe is to always choose the coconut milk Slightly thick (non-coconut flavored drinks) found in ethnic stores or supermarket chains. Do not be afraid to “water” your chicken: with slow cooking it will dry out, turning into a very tasty golden cream, more delicate and less greasy than cream.

The ingredients for a healthy chicken curry

curried chicken with rice
Very soft chicken and very fragrant rice. The secret to a chicken curry like this is in the following recipe.

Instead of the classic basmati rice, we accompany ours chicken curry with of Fragrant Piedmontese Rice. Although exotic, this dish is an excellent opportunity to discover the aromaticity of italian riceperfect alternative to basmati.

another trick of this recipe not for frying shallot: if the raw material is good and quality, there is no need to add flavors such as sautéed. Saute the chopped shallot with a mixture of oil and water, over moderate heat, so that it does not fry. It will be on this base, lighter and with less oil, that we brown the chicken, to which we will add the curry (so, Erica’s advice is to use a good curry mix and don’t skimp) and then the coconut milkwith which to create a sauce.

The final touch is the addition of the fresh coriander (if you really can’t find it, double the parsley).

Also try all the other INFormaCibo recipes!

Recipe

This is how he prepares it, with his own exclusive recipe for information.

curried chicken with rice

Curried chicken with rice

Here is the chicken curry recipe from Erica Di Paolo, founder of LabC. A dish faithful to the original recipe but with some changes that make it smoother and creamier, with many quality Italian ingredients. Not sautéed, but shaded shallot, not milk or yogurt, but coconut milk for a thick and flavorful sauce, which enhances the other flavors. For a smooth and creamy dish, in addition to chicken breast, Erica also adds drumstick and thigh, but you can also use just the drumsticks for this dish. Erica has chosen an Italian rice from the ingredients instead of the classic basmati and she shows us how to cook it to perfection. So here is the recipe with ingredients, phases and preparation, to make a chicken curry like LabC’s at home!

  • 1/2
    chicken breast
    Optional
  • one
    Chicken thigh
  • one
    Chicken thigh
  • one
    chicken breast
  • 200
    ml
    coconut milk
  • one
    bunch of cilantro
  • curry powder
  • one
    shallot
  • try out
    Salt
  • try out
    olive oil
    extra virgin
  1. Put some semi-integral Piedmontese rice in cold water and bring to a boil, add salt and cook for about 15 minutes.

  2. Meanwhile, we light the fire in a pan in which we have put a little water and the same amount of extra virgin olive oil.

  3. Cut the shallot and put it in the saucepan with water and oil. Let it go over medium heat.

  4. Cut the thigh with the thigh into small pieces and put them in the pan where the shallots are cooked. Mix the pieces so that they are completely wet, season with salt and pepper and brown.

  5. If you want to add the chicken breast as well, while the drumstick and thigh are cooking (which take longer to cook), cut the chicken breast into small pieces and add them to the rest of the meat in the pot. Mix well, raise the heat and let brown.

  6. While we wait for the rice to be ready and the chicken to finish browning, we clean the cilantro, or failing that, the parsley, chopping them.

  7. When the chicken is well browned, add the curry powder. don’t be thrifty

  8. Mix well to soak all the chicken nuggets with curry and continue cooking over medium heat, until the chicken has removed all its liquid and begins to dry.

  9. When the rice is cooked, drain it and reserve it in a bowl. The rice should not be seasoned.

  10. Continue to cook the chicken over low heat for at least half an hour, the chicken should become very soft.

  11. Finally, when the chicken is cooked and juicy, add the coconut milk.

  12. Turn up the heat a bit, taste and see if you need to add salt and curry.

  13. Let it cook for about ten minutes, so that the sauce thickens.

  14. Add chopped coriander, mix well. Put out the flame.

  15. On a plate, put the unseasoned rice on one side and the chicken curry with its sauce on the other side. Decorate with some coriander leaves and bring to the table.





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