This is a recipe I have prepared a few weeks ago. Although I was planning to cook something vegetarian for Joan’s event A Culinary Tour around the world, unfortunately I did not manage to cook something, for personal reasons.
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INDIAN STYLE CHICKEN CURRY
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
- 1 boiled chicken breast
- 2 onions, finely chopped
- 2 cloves of garlic, finely chopped
- 4 peppers cut julienne
- 150 grams boiled corn
- 5 fresh button mushrooms finely cut
- ½ cup of dry white wine
- ½ cup of evaporated milk
- ½ tsp. ginger powder
- ½ teaspoon garlic powder
- ½ tsp. cardamom
- 1 tsp. turmeric
- 1 tsp. garam massala
- ½ tsp. paprika
- ½ tsp. crushed black pepper (more or less to taste)
- Salt to taste
- 4 tsp. olive oil
In a skillet sauté onion and garlic until translucent. Add mushrooms and peppers and sauté for a few minutes and then add the corn.
Cut chicken into 1 inch pieces and add to the vegetables. Add wine and mix for a few minutes until the alcohol evaporates and add spices, stir well and cook for 5-10 minutes. Finally add the milk and boil until it becomes creamy.
Serve with basmati rice.