Chicken curry
============= 2018-09-15

Comment: this recipe is directly inspired from Chicken Curry For Beginners
The chef explains the steps to get a great curry (while letting us know that we, in the western world, do not understand Indian curry!), and it really works. This is a great way to prepare minced chicken (inexpensive) or you can mince chicken breasts to your liking.
This recipe is to be compared to the other one on this site entitled Emincé de veau au curry which is better suited to sliced veal, but also works with chicken.
As for the garlic/ginger paste, be a bit shy as it adds serious sharpness to the dish.

4 persons


700 to 800 g chicken filet cut in thin strips
1 yellow or white onion finely chopped
4 tablespoons curry powder (Madras style - depends on your curry - you will have to experiment)
2 tomatos peeled and seeded, cut in small cubes
1 small pinch of sugar per tomato
400 ml good chicken stock
100+ ml cream (35% MF)
juice of 1/2 to 1 lemon
2 heap teaspoons ginger garlic paste or 4 cloves garlic finely gratted and the same amount of grated ginger
1+ teaspoons cornstarch
S + P


In a frying pan or a wok, add enough butter + EVOO.
Fry the onion + enough salt on medium heat until soft and slightly golden.
Add the tomato, cook covered until melted (soft), stirring a few times.
Stir in  the garlic paste or the garlic + ginger finely grated, cook covered 1 to 2 mn.
Add the curry powder, cook stirring another few minutes.
Add a bit of freshly ground pepper.
keep 1/4 of the stock, mix it with the cornstarch for later.
Add the chicken, cook stirring and turning for a few minutes until all chicken looks cooked.
Add 3/4 of the stock and let simmer 10+ mn.
Stir in the cream, add the cornstarch mix, until desired thickness reached.
Verify seasoning !!!!
Add the lemon juice to taste.

Serve with basmati rice which will nicely absorb the sauce...