Discover the joy of Indian cuisine with this simple chicken curry recipe

Do you like curry? If so, you don't have to go to a restaurant and pay a fortune for it. You can easily prepare this tasty and simple dish at home, perhaps even beginning your adventure with Indian cuisine.

With the increasing number of restaurants serving Indian cuisine, the conclusion seems obvious. Dishes like Tikka Masala, Kofta, and curry have become more prevalent than expected. People have come to love the spicy, intense flavours of cuisine from the Ganges, and sometimes, apart from enjoying those specialties in restaurants, they even try to prepare them at home.

Of course, the aforementioned curry deserves special mention in the context of Indian cuisine. This way of serving dishes has particularly appealed to Canadians. And not just to them, as many nations have decided to "adopt" curry—e.g., the Japanese serve kare raisu, their variety of curry with rice.

And it's only a matter of time before Canadians do the same, right? But before that becomes official, we can prepare chicken curry, which resembles dishes served in Indian restaurants and matches the tastes of our national palates. This is a tried-and-true method for a family meal; the recipe itself is straightforward, and the ingredients are inexpensive. Good luck!

Ingredients:

                                                      
• 3 single chicken breasts
• 160 millilitres (2/3 cup) vegetable or meat broth
• 2 teaspoons curry powder
• 1/2 teaspoon sweet paprika
• A pinch of turmeric
• Salt, pepper
• Olive oil
• 1/2 onion
• 1 carrot
• 1/2 bell pepper
• 2 cloves of garlic
• A small piece of ginger
• 1 tablespoon of flour
• 120 millilitres (1/2 cup) coconut milk

Preparation:

1. Cut the chicken into fillets. Transfer to a bowl and drizzle with a tablespoon of olive oil. Then add the spices and mix everything. Finally, coat the meat in flour.
2. Cut the carrot into half-slices, the onion into feathers, and the bell pepper into strips. Grate the ginger, and press the garlic through a press.
3. Transfer the chicken to a pan with hot olive oil. Fry for 3 minutes on each side and remove the meat.
4. Now, add the vegetables to the pan. After a few minutes of frying, pour in the broth and bring to a boil. Return the chicken to the pan. Pour in the coconut milk and cook for another 3 minutes. Serve with jasmine rice. Enjoy!