Cooking curry at home: How to embrace Indian flavors

The increasing number of restaurants serving Indian cuisine makes the conclusions seem obvious. Dishes like Tikka Masala, Kofta, or curry have become much more popular than one might have expected. People have come to love the spicy, intense flavors of cuisine from the Ganges, and sometimes, apart from enjoying those specialties in restaurants, they even try to prepare them at home.

Of course, the aforementioned curry deserves special mention in the context of Indian cuisine. This way of serving dishes has particularly appealed to Poles. And not just to them; many nations have decided to "adopt" curry. For example, the Japanese serve kare raisu, which is a variety of curry with rice.

And it's only a matter of time before Poles do the same, right? But before that becomes official, we can prepare chicken curry, which resembles dishes served in Indian restaurants and matches the tastes of our national palates. This is a tried-and-true method for a family meal; the recipe itself is straightforward, and the ingredients are inexpensive. Good luck!

Ingredients:

• 3 single chicken breasts
• 2/3 cup vegetable or meat broth
• 2 teaspoons curry powder
• 1/2 teaspoon sweet paprika
• a pinch of turmeric
• salt, pepper
• olive oil
• 1/2 onion
• 1 carrot
• 1/2 bell pepper
• 2 cloves of garlic
• a small piece of ginger
• 1 tablespoon of flour
• 1/2 cup coconut milk

Preparation:

1. Cut the chicken into fillets. Transfer to a bowl and drizzle with a tablespoon of olive oil. Then add the spices and mix everything. Finally, coat the meat in flour.
2. Cut the carrot into half-slices, the onion into feathers, and the bell pepper into strips. Grate the ginger, and press the garlic through a press.
3. Transfer the chicken to a pan with hot olive oil. Fry for 3 minutes on each side and remove the meat.
4. Now, add the vegetables to the pan. After a few minutes of frying, pour in the broth and bring to a boil. Return the chicken to the pan. Pour in the coconut milk and cook for another 3 minutes. Serve with jasmine rice. Enjoy!