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