The curry, is not a real spice, but it is a set of various spices and herbs dried and reduced to powder.
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The curry, is not a real spice, but it is a set of various spices and herbs dried and reduced to powder.
\nFor orders starting from 59 €
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INGREDIENTS: Turmeric, chilli, confetti, fenugreek, garlic, mustard, pepper, ginger, cloves, cinnamon and salt.
\nThe curry, is not a real spice, but it 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.
\nIn 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.
\nToday 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.
\nGreat Chicken Curry, discover the recipe!
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FOR THE SAUTÉ:
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FOR BASMATI RICE:
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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.
\nAdd a pinch of pepper and salt, then add the Greek yogurt and mix everything until you get a cream with a uniform color.
\nAt 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!
\nOnce 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.
\nIn 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 it fry over moderate heat and add the chicken, along with all the marinade.
\nLet 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.
\nAt this point both the chicken curry and the basmati rice are ready. You just have to serve them!
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Recipe: Giallozafferano.it!
\nWARNINGS: The advice dispensed is in no way to be considered of medical / prescriptive value . The information provided is for purely informative and informative purposes, therefore it is not intended in any way to replace medical advice. In the presence of pathologies it is always necessary to consult your doctor.
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Great product. Advise.
Really an intense mix, rich aroma, sweet and sour with fruity notes. Excellent.
We love the curry chicken and now we always suppose from you ... this is really good !!
Italian 
