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Chicken Curry

Chicken Curry

The chicken curry and a dish of traditional cuisine Eastern Europe, especially in India where it is consumed along with a side dish of rice, which replaces bread. The chicken curry and became so famous and has been well appreciated abroad, which has become a mainstay of Indian cuisine, so much so that there are several versions. Certainly the reputation of this dish and is inextricably linked to its simplicity in implementation, both to the ingredient Prince, which affects all the flavor: the curry. The curry, wrongly as you think, it's not a spice, but a collection of various spices and herbs with a strong flavor such as paprika, ginger, pepper, saffron, chili, they did come right between the curry aphrodisiac substances. The cause of this choice so strong and mainly due to a religious factor: in fact, in India, the various existing religions do not allow its followers to eat certain types of meat, including that of the pig and cattle. For this reason, when they have the flesh of birds, the Indians have come up with a way to make it as tasty as possible. Of course they never suspected that their chicken curry would become, over time, an international recipe! Ingredients 2 cloves Garlic Carrots 4 Onions 2 Curry 2 Apples 2 tablespoons olive oil 1/2 cup green peppers 1 chicken, cut into pieces 1 (or a big chest) and firm red tomatoes, peeled and chopped 3 zucchini Salt 2 Preparation The first thing to do and certainly clean and cut the chicken into small pieces (1) in order to obtain the "nuggets". Then put the chicken pieces in a frying pan heat the oil made previously (2), and brown for about 20 minutes over low heat (3). Add salt and a tablespoon of curry (4) mixing everything well. When the chicken will have reached a nice amber color, remove from the pan and set aside. At the bottom of browning do to dry for 10 minutes the finely chopped onion (5) and add the chopped garlic, tomato cut into chunks (6). Combine the chicken (7) that do simmer for about 20 minutes, wetting time to time with a little water boiling (8) (or vegetable broth) to keep the sauce dense enough (9). Meanwhile, prepare the vegetables: sliced carrots and zucchini, peppers into squares and apples into small slices or pieces. After 20 minutes, add the vegetables (10-11), half a tablespoon of curry (12), season with salt and cook for another 20 minutes, adding a little water every now and then to keep the sauce plentiful. Then, two minutes before the end of cooking, add another ½ tablespoon curry mix well to ensure that the aroma will amalgamate with the rest of the ingredients. Serve still warm with a nice side dish of basmati rice or white rice pilaf (go to the recipe).

The first thing to do is definitely clean and cut the chicken into small pieces (1) in order to obtain the "nuggets". Then put the chicken pieces in a frying pan heat the oil made previously (2), and brown for about 20 minutes over low heat (3). Add salt and a tablespoon of curry (4) mixing everything well. When the chicken will have reached a nice amber color, remove from the pan and set aside. At the bottom of browning do to dry for 10 minutes the finely chopped onion (5) and add the chopped garlic, tomato cut into chunks (6). Combine the chicken (7) that do simmer for about 20 minutes, wetting time to time with a little water boiling (8) (or vegetable broth) to keep the sauce dense enough (9). Meanwhile, prepare the vegetables: sliced carrots and zucchini, peppers into squares and apples into small slices or pieces. After 20 minutes, add the vegetables (10-11), half a tablespoon of curry (12), season with salt and cook for another 20 minutes, adding a little water every now and then to keep the sauce plentiful. Then, two minutes before the end of cooking, add another ½ tablespoon curry mix well to ensure that the aroma will amalgamate with the rest of the ingredients. Serve still warm with a nice side dish of basmati rice or white rice pilaf (go to the recipe).