Chicken with corn and curry
Chicken with corn and curry - a delicious dish full of flavors and varied textures that will bring a touch of exotic to your kitchen! This simple and quick recipe promises to be a real feast for the taste buds, and the ingredients are easy to find. Moreover, you can adapt it according to your preferences!
Preparation time: 20 minutes
Cooking time: 40 minutes
Total: 60 minutes
Servings: 4
Ingredients:
- 1 chicken breast (about 500 g), diced
- 1 carrot, finely grated
- 1 onion, finely chopped
- 1 bell pepper, julienned
- 1 small cauliflower, broken into florets
- 200 g Kalamata olives, pitted
- 1-2 tablespoons of curry (choose a quality curry for an intense flavor)
- 1 tablespoon sweet soy sauce
- 1 tablespoon fish sauce
- a handful of corn (can be canned or frozen)
- 2-3 tomatoes, chopped
- 2-3 tablespoons tomato paste
- Vegeta (or other spice mix)
- 2 handfuls of yellow beans (fresh or frozen)
- mixed peppercorns
- olive oil for sautéing
Instructions:
1. Prepare the ingredients: Start by finely chopping the onion and slicing the bell pepper into thin strips. Dice the chicken breast and grate the carrot. Break the cauliflower into small florets for even cooking. Place the cauliflower florets in a bowl with cold water, salt, and vinegar to clean them.
2. Sauté the ingredients: In a large pan or wok, add 2-3 tablespoons of olive oil and heat it over medium heat. Add the chopped onion and sauté until it becomes translucent. Then, add the bell pepper and chicken breast. Sauté until the meat changes color.
3. Add the remaining ingredients: Continue by adding the grated carrot and olives. Mix well to combine the flavors. After a few minutes, add hot water or meat broth, then the drained cauliflower. Season with curry, soy sauce, fish sauce, Vegeta, and mixed peppercorns.
4. Boil and bake: When the ingredients are half-cooked, add the yellow beans and chopped tomatoes. Mix well and let it simmer for another 10 minutes. Then, transfer the mixture to a baking dish, add the tomato paste, and bake for 20-30 minutes at 180 degrees Celsius until everything is well cooked and the sauce has thickened.
5. Serving: Serve the dish hot, alongside basmati rice or fresh bread. You can top it with fresh parsley or coriander leaves for an extra touch of flavor and freshness.
Practical tip: If you want to intensify the curry flavor, you can add a bit of coconut milk to the mixture before baking. You can also use marinated chicken for an even richer flavor.
This chicken with corn and curry recipe is perfect for a quick family dinner or to impress your guests. Enjoy every bite and relish a dish that combines the savory taste of chicken with the sweetness of corn and vegetables!
Ingredients: 1 chicken breast, 1 carrot, 1 onion, 1 bell pepper, small cauliflower, 200 g Kalamata olives, 1-2 tablespoons curry, 1 tablespoon sweet soy sauce, 1 tablespoon fish sauce, a handful of corn, 2-3 tomatoes, 2-3 tablespoons concentrated tomato paste, Vegeta, 2 handfuls of yellow beans, mixed peppercorns, olive oil.
