Aromatic Chicken Curry: A Polish Twist on an Indian Classic


Embrace the exotic flavors of India with a Polish twist in this delectable Kurczak w Sosie Curry. Tender chicken pieces are simmered in a rich, fragrant curry sauce, infusing each bite with a harmonious blend of warmth and spice that will tantalize your taste buds.

Aromatic Chicken Curry: A Polish Twist on an Indian Classic

Preparation Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Total Time: 1 hour

Servings and Serving Size

  • Servings: 4
  • Serving Size: 1 chicken breast with sauce

Nutritional Information (per serving)

  • Calories: 380
  • Total Fat: 18g
  • Saturated Fat: 4g
  • Cholesterol: 120mg
  • Sodium: 680mg
  • Total Carbohydrates: 16g
  • Dietary Fiber: 3g
  • Total Sugars: 6g
  • Protein: 36g


  • 4 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 (14-ounce) can diced tomatoes
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) coconut milk
  • Salt and black pepper, to taste
  • Chopped fresh cilantro for garnish
  • Cooked rice or naan bread for serving

Detailed Method of Preparation

  1. Season the chicken pieces with salt and black pepper.
  2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  3. Add the chicken pieces and cook for 2-3 minutes per side until lightly browned. Transfer the chicken to a plate and set aside.
  4. In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent.
  5. Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
  6. Stir in the curry powder, ground cumin, paprika, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to bloom.
  7. Pour in the diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the bottom of the skillet.
  8. Return the browned chicken pieces to the skillet and bring the mixture to a simmer.
  9. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  10. Stir in the coconut milk and adjust seasoning with salt and black pepper to taste.
  11. Let the curry simmer for 5 more minutes to allow the flavors to meld.
  12. Garnish with chopped fresh cilantro and serve hot over cooked rice or with naan bread.

Tips for Culinary Success

  • For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry during the last 5 minutes of cooking.
  • Add vegetables like bell peppers, potatoes, or spinach for extra nutrition and texture.
  • Adjust the spice level by increasing or decreasing the amount of cayenne pepper.

Frequently Asked Questions (FAQs)

Q: Can I use boneless, skinless chicken thighs instead of breasts?

A: Yes, chicken thighs work equally well and may even be more flavorful and tender.

Q: Can I make this curry vegetarian or vegan?

A: Absolutely! Substitute the chicken with chickpeas, lentils, or firm tofu, and use vegetable broth instead of chicken broth.

Q: How long does this chicken curry keep in the refrigerator?

A: Properly stored in an airtight container, the chicken curry will keep for up to 4 days in the refrigerator.

Indulge in the exotic flavors of this Kurczak w Sosie Curry, a Polish twist on an Indian classic that will transport your taste buds on a journey of warmth and spice. Each bite is a harmonious blend of tender chicken, fragrant curry sauce, and aromatic spices, creating a dish that is sure to become a new family favorite.