Directions
- 1Add a little oil to a pan and warm to high heat.
- 2When the oil is hot, add the previously seasoned diced chicken breasts and cook for about 2 minutes without moving them to seal one side.
- 3Turn over the chicken and cook the other side for about 2 minutes to seal it, leaving the inside raw.
- 4Remove the chicken from the pan and set aside on a plate.
- 5Add a little oil to the same pan and warm it over low heat.
- 6Add the well-chopped garlic cloves and the very chopped onion to the pan.
- 7Season the garlic and onion and stir-fry them with a wooden spoon for about 15 minutes, until the onion is soft and translucent.
- 8Add 2 or 3 tablespoons of crushed tomato and 1 to 2 tablespoons of curry powder (adjust to taste).
- 9Mix these ingredients with the stir-fry and cook for about 15 minutes more.
- 10Return the sealed chicken to the pan.
- 11Add the whipping cream (15% fatty matter) to the pan.
- 12Mix all ingredients over medium heat, being careful not to burn the whipping cream.
- 13Aggregate a pinch of salt to the mixture.
- 14Mix again and let it cook for about 15 minutes more over very low heat to dehydrate the sauce, finish cooking the chicken, and blend the flavors.
- 15Serve the chicken curry with white rice.
Ingredients
- 2 units diced chicken breasts
- oil
- 2 units garlic cloves, well-chopped
- 1 unit onion, very chopped
- 3 tbsp crushed tomato
- 2 tbsp curry
- 200 ml whipping cream (15% fatty matter)
- pinch salt
- pepper
Equipment
panwooden spoonplate
Tips
- Do not move the chicken for the first two minutes to seal one side.
- Seal the chicken and leave its inside raw initially.
- Cook the onion until soft and translucent, do not over-fry.
- When adding whipping cream, mix over medium heat to prevent burning.
- Add a pinch of salt to the whipping cream as it can be bland.
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