A true classic. Everyone should cook chicken curry at least once - especially if you love spices. And even if chicken isn’t your favorite, with ginger and curry, white meat takes on a completely new flavor.
- 2 large chicken fillets
- 150 ml of heavy cream
- 1 onion
- 1 chili pepper (peeled from seeds)
- 1 lime
- 4 cloves garlic
- 3 cm fresh ginger root
- 2 tsp. turmeric
- 2 tsp. curry powder
- sea salt
- olive oil
Peel the vegetables. Finely chop the onion, garlic, and seedless chili, then grate the ginger.
In a skillet with olive oil, sauté the vegetables. I prefer not to use fillet but rather meat taken off the bone. Slice the chicken into thin strips and sear until golden. Sprinkle with turmeric and curry powder, pour in the cream, squeeze in the juice of half a lime, and simmer everything together for about 40 minutes on medium heat, stirring occasionally.
While the chicken is cooking, prepare some rice - the perfect side dish.
Peel the vegetables. Finely chop the onion, garlic, and seedless chili, then grate the ginger.
In a skillet with olive oil, sauté the vegetables. I prefer not to use fillet but rather meat taken off the bone. Slice the chicken into thin strips and sear until golden. Sprinkle with turmeric and curry powder, pour in the cream, squeeze in the juice of half a lime, and simmer everything together for about 40 minutes on medium heat, stirring occasionally.
While the chicken is cooking, prepare some rice - the perfect side dish.
