We love curry! No doubt there! We are always happy when there is a chance to experiment with a curry-related dish. This time the opportunity to try something new came up when the company I work in organised a Best Culinary Photo contest. The goal was to prepare a dish from a huge list of international recipes as part of Euro 2012 celebrations. We had very little time so we decided to only prepare one, although there were many other ideas that sounded equally delicious (maybe we’ll use some of them in the future). We opted for Irish recipe for Spicy chicken curry which turned out to be fenomenal and will definitely stay with us as one of those 10/10 dishes.
What you need
Marinade:
chicken breast, cubed
3cm fresh, grated ginger
2 cloves of garlic, grated
chopped corriander
0,5 tbsp chilli powder
1 tbsp curry powder
1 lime
1 tbs olive oil
Sauce:
1 onion, chopped
2 tbs olive or coconut oil
1 fresh chili
1 tbsp turmeric
2 tbsp curry powder
200ml coconut milk or cream
basmati rice
What to do:
Prepare the marinade, combine with chicken and put in the fridge for an hour.
Fry the chicken for 5 mins and then put aside. In the same pan, fry the onions with all the spices and then add chicken, pour in coconut milk and leave simmering for approx. 2 mins.
Serve with rice, sprinkle with more corriander and lime juice.
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