Recipe
Chicken Curry
Chicken curry with potato, coconut milk and cream in a thick and glossy aromatic sauce. Easy, ready in 40 minutes and perfect with white rice.
- Preparation15 min
- Cooking25 min
- Total time40 min
- Servings2 servings
- DifficultyEasy
Curry recipes are an exotic thing on the Cuban table, but this dish is worth it. It is very easy to prepare, with a delicious flavor and aroma that transport us to India. In Old Havana you can find curry in spice shops. Although its ingredients are not very cheap or easy to find in Cuba, here I share the recipe because several readers asked for it.
Ingredients
Check off the ingredients you have.
Method
- Season the chicken breast cubes with salt and pepper to your taste.
CiberCuba - Prepare all the ingredients and, when you have them ready, put a pot on the heat with the olive oil.
- Add the garlic first and, before it browns, add the chicken.
- When the meat turns white, add the potato, onion, bell pepper, scallion and ginger. Cook over medium heat.
- A couple of minutes later, add the cumin and curry. Stir well so that all ingredients are integrated.
CiberCuba - When the mixture begins to brown, add the liquids: the broth or water, coconut milk and cooking cream. Adjust the salt and pepper level and cover the pot.
- Cook for 10 minutes over low heat so that the meat and potatoes absorb the flavors well. Watch that the sauce does not dry out too much: it must remain thick and glossy.
CiberCuba - Garnish with finely chopped parsley and serve hot. Enjoy!
