Chicken Curry

Chicken Curry.  Today a very simple recipe but very tasty. This is a chicken curry Indian-inspired ingredients which takes between coconut milk, curry, onion, almonds, turmeric, butter, you see a whole combination of flavors and some of which we tested in our recipe for rice with chicken curry that it sounds like is completely different.
If you like spicy chili that is added in the recipe, but add more curry in the recipe (at least the first time) until you pick up the point and let your personal taste.
By the way, this recipe does not need bread for dipping, as the leading rice as an accompaniment blends perfectly with the sauce leaving the plate clean as a whistle (or almost). Feel like a chicken curry? Well, the kitchen! !

Ingredients for Chicken Curry (2 persons):

• 500 grams of chicken breast (about 2 medium chicken breasts)
• 250 g small fresh mushrooms
• 250 g onion (one medium onion)
• 100 grams of Basmati rice (Thai rice is also valid as a last resort and long grain rice)
• 25 grams unsalted butter
• 25 grams of raw almonds, peeled (I used almonds Marcona 20)
• 250 ml coconut milk (1 glass tube)
• 1 clove garlic
• Olive oil (about 8 tablespoons)
• Salt and Cilantro leaves (optional)
• Spices: 1 pepper (cayenne) 1 clove, 1 small piece of cinnamon, 1 gram of turmeric, ground ginger 1 gram and 2 grams of curry
• You also need: an electric grinder for chopping spices or a mortar and a good club

Recipe for Chicken Curry (for two):

1. First of all prepare the mushrooms. Cleanse ( see how to clean mushrooms ) are very small and if you leave them whole (of course without the earthy stem).  If there are tiny cut them into quarters is better ( see cut into quarters ). Pre-order it dry.
2. Now prepare the chicken, you just have to remove the excess fat that can come in the chicken and cut into medium square (about 2 inches long). Do not worry if some pieces are more degrees than others and set aside on a plate covered with aluminum foil.
3. Peel the onion and chop into small pieces. Put in a pan (about 20 cm in diameter) 5 tablespoons olive oil and 25 grams of butter. Place over medium heat and when butter has melted add the onion and half teaspoon of salt.
4. Take 1 clove (a very aromatic spice) and now takes the cinnamon and cut a piece the size of the clove.  Put the two spices in the grinder and if you are strong emotions add cayenne pepper or 1 small chili pepper (also more or less the size of the nail).  Acciona grinder until finely everything.
5. Add ginger, turmeric and curry and drives the mill a couple of seconds.
6. Now let's add the spices garlic. Peel it, cut it into three or four pieces and put it in the grinder with the spices.Operate the grinder until it forms a paste (our curry paste).
7. When onions are at their (rather transparent) just add the pasta to mix well.Simmer on low while we continue with the recipe.
8. Take a medium saucepan (about 18 cm in diameter) and put the fire out of oil. When a hot check the almonds and let it roast for a few seconds (be careful not to burn yourself). Remove almonds from skillet and set aside.
9. En la misma sartén echa 3 cucharadas de aceite de oliva . In the same skillet throws 3 tablespoons olive oil. Cuando el aceite esté bien caliente echa los champiñones y saltea durante un par de minutos para que se doren ligeramente. When oil is hot and sauté mushrooms check for a couple of minutes to brown slightly. Después echa los champiñones en la cacerola con la cebolla y la pasta de curry que acabamos de preparar. Then check the mushrooms in the pan with the onion and curry paste just to prepare.
10. In same skillet saute the mushrooms which have the same oil and saute the chicken over high heat with a pinch of salt. Then pour the chicken in the pan with the mushrooms and add 125 ml (half a glass tube) of coconut milk. Mix well and simmer on medium.
11. We need to reuse the grinder to grind roasted almonds that we have before .. They have to be very ground (almost like almond flour). Then add the remaining 125 ml of coconut milk and drives the mill again (a couple of seconds) so that the milk is mixed well with the almonds. V Pour the contents of the mill into the pan with chicken and mushrooms, stir well and simmer on medium-high heat to reduce sauce curry.
12. The chicken curry is ready but it's ideal to accompany this dish with some cooked basmati rice that will refresh the palate when eating curry. So when you see the sauce has thickened enough put the heat to low so the chicken curry keep your heat while we prepare the basmati rice.
13. . Boil water (with 3 / 4 liter suffice).  When water boils add the rice with a teaspoon of salt.  Let cook until the rice is about (note the instructions on the package or test from time to time).
14.   When rice is done drain well and serve with freshly made chicken curry on the same plate.Fuera de la cocina ya comer!!! If you sprinkle some finely chopped coriander leaves. Outside of the kitchen and eat!

To eat:
If you have an electric grinder can use a mortar and pound very well nail.In this case, replace the cinnamon and half a gram of cinnamon (the tip of a knife).
To prepare the recipe if you bought a can or bottle of coconut milk and you can use it on something you add coconut milk to the cooking water for rice, in this way will either white rice and grab some flavor. You can also add the water a couple of cloves and bay leaf to flavor even more basmati rice.
Are really much better if you cut the mushrooms into quarters if you leave them whole. Leave them whole if they are very tiny one
Hope you like the recipe and enjoy at the table with this dish. Soon we will have more recipes .  A greeting cooks.
Honey Chicken with Dates and Couscous. The other day I saw a recipe for air Oriental ( Oriental Prawn Chest ) and today we continue on that line exotic Morocco with a recipe full of flavor and color.  This is a golden brown chicken breast sweetened with honey, dates and raisins and accompanied by a couscous flavored with turmeric. In the recipe you will see that there is a chicken breast (Midianites) for each diner, but my girlfriend says this "Jart lot" and not without reason. The recipes taste so sugary as it often surge enough so if you prefer you can prepare the recipe with one chicken breast (big boy) for the two. In the kitchen!

Ingredients for Chicken with Honey Dates and Couscous (2 persons):

• 2 chicken breasts of average size
• 1 large onion (200 grams)
• 100 ml Muscat (Moscatel I used Gloria Chiclana de la Frontera)
• Muscat raisins 3 tablespoons (if not found use seedless sultanas)
• 8 pitted dates
•   250 ml of water
• 8 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon salt (for onions)
• For the chicken marinade: 1 teaspoon of powdered ginger, one-third of a small spoon with aniseed, a third of a teaspoon salt, 1 pinch of freshly grated nutmeg, 1 tablespoon honey 100 ml of muscatel.
• For the couscous: 1 glass tube (the long) with couscous, 1 glass tube and a room with water, 50 grams of unsalted butter and 1 teaspoon of turmeric.

Recipe for Honey Chicken with Dates and Couscous (for two):

1. Let the chicken marinate for that takes all the flavor of spices and muscat.  Grab a bowl in which to enter the two chicken breasts and check the chicken breasts with all marinade ingredients (ginger, aniseed, salt, nutmeg, honey and muscat). Remember that we only use 100 ml of muscatel and leave the other 100 ml for the sauce. Cover the bowl with plastic wrap and put in the fridge for 30 minutes (no longer needed or the chicken would take too strong a flavor).
2. Take the dates and muscatel raisins and cast in a bowl with a quart of water (250 ml).  Set aside to soak.
3. Remove the butter from the refrigerator and leave at room temperature (if cold does not mix well with couscous).
4. Meanwhile, peel onion and cut into julienne (long thin strips).  Put in a saucepan to heat (about 30 cm in diameter) six tablespoons of olive oil and onions check with half teaspoon of salt.Simmer on medium that either poached onion.We want to put that in the end translucent and begins to brown and lightly browned, so will be a good time (20 minutes).
5. You will have spent nearly 30 minutes of marinating the chicken. Take a pan and heat two tablespoons of olive oil and when hot out the chicken from the marinade and throw it in the pan being careful not to jump you. Leave a little of each side to brown on the outside and remains juicy on the inside, you will probably have to cover the pan for the fire so strong jump a lot.
6. When chicken is done take it out and throw it into the pan with the onions. Pour into the pan in which you made ​​the chicken the remaining 100 ml Muscat and again be careful not to burn with splashes.  Turn up the heat with a wooden spoon scrape the bottom of the pan so that the wine take all the substance of the browned chicken.Leave a minute to evaporate the alcohol and pour over the onions (which should be in point).
7. Add the bowl into the pan with 250 ml of water, raisins and dates. Add two tablespoons of honey and place over medium heat.  Let the sauce is reduced gradually. Thicken and catch a tad gelatinous consistency, thanks to honey.
8. When the sauce has thickened to your liking reduce the heat to keep warm and prepare the couscous in the last minute.
9. Put the couscous in a widespread source as you can to the bottom. Heat water to boiling water and then add the teaspoon of turmeric. Mix well and pour hot water over the couscous.
10. Let the couscous fluffy for five and then add the butter cut into cubes. Mix well and distributes the couscous between two plates.
11. Take the chicken and cut into medallions about 2 inch wide and place them over the couscous (note the photo).After bathing with plenty of sauce so the chicken and couscous. Outside of the kitchen and eat!

To eat:
The aniseed is very digestive and drop the recipe makes quite well in the stomach, but not go overboard with it, adding only the amount indicated in the recipe, as anise has a strong taste and if you add too believe you're eating fritters instead of chicken breast
Couscous is prepared in five minutes and cooled quickly.  Since this recipe calls for couscous is a good temperature not prepare until the sauce is ready. It's easier to keep the heat of the sauce with honey and leaving it on low heat and wait until the couscous is freshly made. By the way I have found that when the couscous into a ball stick gum (and there are no loose kernels) is often that couscous is of low quality.  Buy an extra quality couscous, believe me it's worth.
Hope you like the recipe and enjoy at the table with this dish. Soon we will have more recipes . Un saludo cocineros y cocineras. A greeting cooks.