Ingredients:
- 800 g of chicken breast fillets
- Plenty of curry powder
- 1-2 Tropea spring onions
- 2-3 garlic cloves
- 1 dl of rice vinegar (or apple cider vinegar)
- 500 ml of coconut milk
- Fresh coriander
- Extra virgin olive oil
- Salt
- Pepper
- Cayenne chili No. 5 or Bhut Jolokia No. 10 (depending on the desired heat level)
Start by cutting the chicken breast into chunks. Meanwhile, thinly slice the spring onions, including the green part, and slice the garlic. The key step is to coat the chicken pieces in curry powder, as if you were flouring them, making sure they’re well covered in the spice. Heat some extra virgin olive oil in a pan and brown the chicken over high heat until golden. Once ready, set the chicken aside and keep it warm.
In the same pan, add a bit more oil and sauté the garlic and spring onions. Once they begin to soften and release their fragrance, add the chicken back into the pan and deglaze with a little rice or apple vinegar. This small trick adds freshness and lightness to the dish.
At this point, pour in the coconut milk, mix well, and lower the heat. Cover with a lid and let everything cook gently for about 20-25 minutes, allowing the flavors to blend perfectly. Just before serving, adjust the salt and add the chili: for a milder heat, go for Cayenne, but if you're after a bold, intense flavor, choose Bhut Jolokia.
Once ready, your chicken curry with chili will be irresistible. Garnish with a few fresh coriander leaves and a light grind of pepper. Serve immediately, perhaps alongside white rice or fresh vegetables for a touch of lightness and crunch.
