Creole chicken curry

    50 min

    Bring sunlight and exotic flavours to your plate even on winter evenings. This recipe came from my mother-in-law.

    3 people made this

    Serves: 4 

    • 5 tablespoons olive oil
    • 450g skinless chicken breast fillets, cubed
    • 1 onion, thinly sliced lengthways
    • 1 shallot, thinly sliced lengthways
    • 2 garlic cloves, chopped
    • 1 1/2 tablespoons ground turmeric
    • 3 tomatoes, chopped
    • 1 pinch herbes de Provence
    • salt and ground black pepper, to taste

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat 3 tablespoons of the olive oil in a frying pan over high heat, and cook the chicken until golden, about 5 minutes. Reduce the heat to medium. Remove the chicken and set aside.
    2. Cook and stir the onion, shallot and garlic in the same frying pan over medium heat. Pour in the remaining 2 tablespoons olive oil and let cook, stirring constantly, until golden, about 3 minutes.
    3. Return the chicken to the frying pan and stir in the turmeric. Reduce the heat to low and simmer until fragrant, about 5 minutes.
    4. Stir in the tomatoes and herbes de Provence; season with salt and pepper. Cover and simmer, stirring occasionally, until the chicken deeply coloured, about 20 minutes.

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