Chicken Curry

O Meu Tempero
Chicken Curry


Here's a good reason to stock up on a good quality curry powder as well as turmeric and coconut milk, all stapes of Indian curries such as this one that features chicken and canned tomatoes (another common addition) and is served wtih basmati rice (the usual accompaniment and a wonderfully toothsome alternative to other varieties). This recipe also calls for making naan from scratch, but you can skip this part and pick up a package from the supermarket or Asian food market.


  • 1 1/2 kilograms chicken
  • 1 onions
  • 3 peeled tomatoes (canned)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric (Indian)
  • 1 teaspoon garlic (and dried hot pepper)
  • 50 milliliters virgin olive oil
  • 200 milliliters coconut milk
  • salt (to taste)
  • 1 bunch fresh coriander
  • 1 cup basmati rice (300 grs)
  • 2 cups water
  • 1/2 teaspoon lemon (and dry parsley)
  • 1 teaspoon fresh chives
  • 1 lemon
  • salt (to taste)
  • 250 wheat flour (grs of, type 65)
  • 50 melted butter (grs of)
  • 100 milliliters water
  • salt (to taste)


  1. 1Make a stew with olive oil and chopped onion.
  2. 2Add the spices and keep stirring to release their aromas.
  3. 3Add the chopped peeled tomatoes and let it cook for a little. Add the chicken and cut it into small pieces.
  4. 4Cook over medium heat and with the covered pan to creating some sauce.
  5. 5If necessary, add a little water.
  6. 6Finally add the coconut milk, salt and let boil.
  7. 7Garnish it with chopped coriander.
  8. 8In a pan put the rice and twice as much water, a pinch of salt and the lemon and dried parsley.
  9. 9Cook for capped and moderate heat.
  10. 10As the water is evaporating it will create a hole, this is a sign of running out of water.
  11. 11Turn off the heat and separate the rice with a fork.
  12. 12Garnish with fresh chives and lemon bud.
  13. 13While the chicken cooks, you can prepare the bread.
  14. 14Just mix the flour with the melted and cooled butter, water and a pinch of salt.
  15. 15Knead until it's a smooth dough and well connected.
  16. 16Let stand for 10 minutes.
  17. 17Divide the dough into 8 equal parts and shape balls.
  18. 18Sprinkle the kitchen counter with flour and spread with the rolling pin until they are with a thin thickness.
  19. 19Heat a pan (without no fat whatsoever) and toast it both sides.
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