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Pollo al Curry alla Italiana #instagram#instayummy#yummy#food#foodporn#foodphotography#photoshoot#curry#polloalcurry#chicken#instasize#chickencurry#dinner#lunch#instalunchbox#fast#foodfast#instafood#delicious#homemade#foodstagram#cibo#cucina#foodblogger#foodblog#Ilovefood#besciamella#zucchine#instapicfood#pollo Pollo al Curry alla Italiana (Italian-style Chicken Curry)

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