Ingredients
- Chicken: Chicken pieces (thighs or drumsticks).
- Vegetables:
- Onions: 2 large onions, finely chopped.
- Peppers: Green, yellow or red, cut into strips.
- Garlic & Ginger: Chopped or pounded.
- Liquid base:
- Liquid cream: To get that “melty” texture.
- Coconut milk (optional): Sometimes used for added wealth.
- Flavorings & Spices:
- Curry powder: The main seasoning.
- Mustard: For the marinade.
- Oil: For frying.
- Salt & Black Pepper.
- Fresh parsley: For the garnish.
Preparation Steps
1. Marinate the chicken
- Clean the chicken and cut it with a knife so that the spices penetrate well.
- In a bowl, mix the chicken with the mustard, curry, garlic, salt and pepper. Leave to marinate for at least 30 minutes.
2. Sear the chicken
- Heat the oil in a pan and sear the chicken pieces until nicely browned on all sides.
- Remove the chicken and set aside.
3. Brown the aromatics
- In the same pan, add the chopped onions and fry them until translucent.
- Add the sliced peppers and cook for a few minutes until softened.
- Add an additional teaspoon of curry to roast the spice and release its aromas.
4. Simmer in cream
- Return the chicken to the pan with the vegetables.
- Pour in the liquid cream until the chicken is partially submerged.
- Reduce the heat, cover and simmer for about 15 to 20 minutes. This slow cooking in the cream makes the chicken “melty”.
5. Finishing and Service
- Taste and adjust seasoning with salt if necessary.
- Garnish with fresh parsley.
- Serve hot with white rice, pasta or crusty bread