Curry is not a real spice, but it is a set of various spices and herbs dried and reduced to powder.
Total Rating
Curry is not a real spice, but it is a set of various spices and herbs dried and reduced to powder.
For orders starting from 59 €
Guaranteed and secure payments
The curry, is not a real spice, but is a set of various spices and aromatic herbs dried and reduced to powder such as cumin, coriander, turmeric, cardamom, cinnamon, anise, ginger, nutmeg, cloves, pepper and chilli. The powder obtained is yellow, ocher, or even red.
In fact, there are many different varieties of curry depending on the regions and dishes to which it is combined: for those with a delicate palate it is advisable to have a lighter color mixture tending towards yellow. The curry has a strong flavor and a penetrating and tantalizing scent. This mixture, with a very varied composition, is native to tropical Asia and is mainly used in Indian cuisine.
Today curry has become a fundamental ingredient also in Western recipes to bring to the table an exotic, strong and spicy taste. Ideal with all types of meat (famous is the chicken curry) with fish and vegetables.
Great Chicken Curry, discover the recipe!
INGREDIENTS:
FOR THE SAUTÉ:
FOR BASMATI RICE:
To prepare the chicken curry start preparing the marinade: place the spices in a pan and toast them over low heat for a few minutes; then transfer them to a large bowl.
Add a pinch of pepper and salt, then add the Greek yogurt and mix everything until you get a cream with a uniform color.
At this point cut the chicken breast into cubes of about 1.5 cm and place it inside the marinade. Mix everything, cover with plastic wrap and leave to marinate in the refrigerator for a couple of hours. If you prefer, you can let the chicken rest even just 10-15 minutes. But the more you let it marinate, the more the aromas will make the meat special!
Once the chicken has marinated, start preparing the accompanying rice. Rinse the rice thoroughly, then pour it into a saucepan, add the cinnamon stick, cardamom berries and star anise. Add the coarse salt and water. Cover with a lid and let it come to a boil, then lower the heat and cook for 8-10 minutes.
In the meantime, take care of cooking the chicken curry. Cut the onion into very thin slices; grate the fresh ginger and cut the chili into pieces, depriving it of the petiole but keeping the seeds. Pour the oil into a pan, crush the garlic and add onion, ginger and chilli. Let fry over moderate heat and add the chicken, along with all the marinade.
Let it cook for 8-10 minutes and in the meantime finely chop the coriander, which you will add only to the last in the pan, when the chicken will be practically cooked.
At this point both the chicken curry and the basmati rice are ready. You just have to serve them!
Recipe: Giallozafferano.it!
Excellent, consumption often, delicate flavor
I worked and shared the table for several years with Indian colleagues and I learned to know and appreciate their curry and I must say that in this I found the authentic flavor. I also purchased the other varieties proposed by this seller to mix them in order to make it more or less strong based on the recipe. Highly recommended!
Italian 
