Pollo al Curry alla Italiana (Italian-style Chicken Curry)

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Pollo al Curry alla Italiana

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or sauté pan
• Cutting board
• Knife
• Wooden spoon
• Measuring spoons
• Large mixing bowl

Ingredients

  

• Ingredients
• 500 g boneless skinless chicken breast, cut into bite-sized pieces
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 small carrot diced
• 1 stalk celery diced
• 200 ml coconut milk or heavy cream for a richer taste
• 100 ml chicken broth
• 1 tbsp curry powder mild or medium heat, depending on preference
• 1 tsp ground turmeric
• 1 tsp paprika
• ½ tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley chopped, for garnish
• Optional: 1 tbsp tomato paste for a richer color and depth

Instructions

 

• Method
• Prepare the Chicken:
• In a large mixing bowl, season the chicken pieces with salt, pepper, and a pinch of paprika. This will infuse the chicken with flavor right from the start.
• Sauté the Vegetables:
• Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
• Cook the Chicken:
• Add the seasoned chicken pieces to the skillet and cook for about 5-6 minutes, or until they are golden on the outside. This step ensures a beautiful sear that locks in moisture and adds depth to the dish.
• Incorporate the Spices:
• Sprinkle the curry powder, turmeric, paprika, and oregano over the chicken and vegetables. Stir well to coat everything in the spices, and cook for 2 minutes to allow the spices to release their flavors.
• Create the Sauce:
• Pour in the chicken broth and coconut milk (or heavy cream if you prefer a creamier texture). If you’re adding tomato paste for extra richness, stir it in now. Mix everything thoroughly and bring the mixture to a gentle simmer.
• Simmer and Thicken:
• Cover the skillet and let the curry cook on low heat for about 20-25 minutes, stirring occasionally. This will allow the flavors to meld, and the sauce to thicken beautifully.
• Final Seasoning:
• After simmering, taste the curry and adjust the seasoning with more salt and pepper if needed. Turn off the heat and let the curry stand for 5 minutes to fully develop the flavors.
• Garnish and Serve:
• Garnish with freshly chopped parsley and serve hot over steamed rice or with crusty Italian bread to soak up the sauce.
• Variations and Tips
• Vegetarian Option: Substitute the chicken with chickpeas or firm tofu. You can follow the same process, adding chickpeas after the vegetables are sautéed.
• Gluten-Free Option: This recipe is naturally gluten-free if you ensure that your curry powder and broth are gluten-free.
• Less Spicy Version: For a milder taste, reduce the curry powder to ½ tablespoon or opt for a mild curry powder.
• Creamier Option: Substitute coconut milk with heavy cream for a richer Italian taste that complements the curry without overpowering it.

Keyword Pollo al Curry, Pollo al Curry alla Italiana

This Italian-inspired chicken curry, Pollo al Curry alla Italiana, combines the traditional flavors of Italian cuisine with the aromatic spices of curry, creating a comforting and delicious dish. From my own personal experience, this recipe brings together the warmth of Italian herbs with a hint of exotic curry flavor, making it unique yet approachable. Let me show you how I make it. Follow along, and let’s bring a bit of Italy to your kitchen with a twist of curry spice.

What to Expect

This dish is wonderfully fragrant, with the comforting flavors of Italian cuisine blended with the exotic warmth of curry. The sauce will be slightly thick, creamy, and golden, with a balance of sweet and savory notes. You’ll find that the chicken is tender and flavorful, having absorbed the aromatic spices and herbs.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 5 minutes
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 450 kcal per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian-International Fusion
• Course: Main Course
• Equipment Needed:
  • Large skillet or sauté pan
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring spoons
  • Large mixing bowl
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Curry alla Italiana  now.

Ingredients

• 500g boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, diced
• 1 stalk celery, diced
• 200ml coconut milk (or heavy cream for a richer taste)
• 100ml chicken broth
• 1 tbsp curry powder (mild or medium heat, depending on preference)
• 1 tsp ground turmeric
• 1 tsp paprika
• ½ tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Optional: 1 tbsp tomato paste for a richer color and depth
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Curry alla Italiana  now.

Method

1. Prepare the Chicken:
   • In a large mixing bowl, season the chicken pieces with salt, pepper, and a pinch of paprika. This will infuse the chicken with flavor right from the start.
2. Sauté the Vegetables:
   • Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Chicken:
   • Add the seasoned chicken pieces to the skillet and cook for about 5-6 minutes, or until they are golden on the outside. This step ensures a beautiful sear that locks in moisture and adds depth to the dish.
4. Incorporate the Spices:
   • Sprinkle the curry powder, turmeric, paprika, and oregano over the chicken and vegetables. Stir well to coat everything in the spices, and cook for 2 minutes to allow the spices to release their flavors.
5. Create the Sauce:
   • Pour in the chicken broth and coconut milk (or heavy cream if you prefer a creamier texture). If you’re adding tomato paste for extra richness, stir it in now. Mix everything thoroughly and bring the mixture to a gentle simmer.
6. Simmer and Thicken:
   • Cover the skillet and let the curry cook on low heat for about 20-25 minutes, stirring occasionally. This will allow the flavors to meld, and the sauce to thicken beautifully.
7. Final Seasoning:
   • After simmering, taste the curry and adjust the seasoning with more salt and pepper if needed. Turn off the heat and let the curry stand for 5 minutes to fully develop the flavors.
8. Garnish and Serve:
   • Garnish with freshly chopped parsley and serve hot over steamed rice or with crusty Italian bread to soak up the sauce.

Variations and Tips

• Vegetarian Option: Substitute the chicken with chickpeas or firm tofu. You can follow the same process, adding chickpeas after the vegetables are sautéed.
• Gluten-Free Option: This recipe is naturally gluten-free if you ensure that your curry powder and broth are gluten-free.
• Less Spicy Version: For a milder taste, reduce the curry powder to ½ tablespoon or opt for a mild curry powder.
• Creamier Option: Substitute coconut milk with heavy cream for a richer Italian taste that complements the curry without overpowering it.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Curry alla Italiana  now.

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 32g
• Fat: 20g
• Carbohydrates: 10g
• Fiber: 3g
• Sugar: 5g

Closing Thoughts

I hope this guide has made making Pollo al Curry alla Italiana seem a little less daunting, and maybe even inspired you to try this unique Italian fusion! Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please, leave your honest comment!