Hello People! Here’s a belated Shack Saturdays for you all. As some of you might know from my previous post that we are travelling. I am still not back home and having a fabulous time in Europe. Today, I am writing from the very very beautiful Switzerland. We are in a small town in Switzerland called Grindelward Grund near Interlaken and staying in a Chalet overlooking the Swiss Alps. I couldn’t resist myself from cooking the lunch today in this beautiful place and amazing weather. I made Chicken Curry and Steamed Rice with local ingredients and it turned out delicious and a nice change for us from the daily restaurant food. Here’s yours truly in the photo. 🙂
My better half and our friend (Abhishek) got chicken breasts, rice, olive oil, black pepper powder, curry chicken powder, red paprika powder, onions, chilli, ginger, garlic, coriander leaves and the freshest and juiciest tomatoes from the nearby super market (well, it was not so nearby). No later than they arrived back, our friend (Rashi) and I were ready to get started with our cooking preparation.
Here’s what you can do when you have a stove and some basic ingredients;
Preparation Time 30-45 minutes
Cooking Time 25-30 minutes
Main Ingredients Chicken Breasts
Course Main Course-Chicken
Level Of Cooking Medium
- Diced Boneless Chicken Breasts 5
- Olive Oil (or, any other cooking oil) 3 tablespoons
- Ginger 1/2 inch piece
- Garlic 6 cloves
- Chopped Onion 3 medium
- Chopped Green or Red Chillies 1 (or more based on your preference)
- Tomatoes chopped 2 medium
- Curry Chicken Powder 1/2 teaspoon
- Fresh Coriander Leaves Chopped 1/4 cup
- Red Paprika Powder 1 teaspoon (alternate, red chilli powder)
- Black Pepper Powder 1 teaspoon
- Natural Yogurt 1/2 cup (optional – to marinate the diced chicken along with ginger-garlic paste and salt for half an hour before cooking)
- Salt to taste
Heat oil in a kadhai (pan)/pot, add chopped ginger and garlic and sauté for a minute. Add onion and sauté till lightly browned. Add a pinch of salt and continue to sauté for 3-5 minutes.
Add chopped chillies and tomatoes and sauté till the tomatoes become soft. Add curry chicken powder, red paprika powder (alternate, red chilli powder), black pepper powder and salt and cook for a minute. Then add the diced chicken and mix well. Cook for 7-10 minutes (stir at intervals). Now add 3 cups of water and stir. Let it boil for 10 minutes. Cover and cook for another 10 minutes.
Check if the chicken is cooked well. Add more salt or black pepper powder if required. (You can reduce the curry if you like by cooking the chicken uncovered for a few minutes on high flame.) Add half the chopped coriander leaves and mix well. Garnish with the remaining chopped coriander leaves while serving.
It is best served with Steamed Rice and Onion and Tomato Salad. I like it with a raw green/red chilli on the side.
Enjoy this easy recipe and if you are in a place with cold weather you will relish this hot curry chicken which resembles a chicken stew even more. 🙂