I open with the chicken curry the new section “ friend’s recipes”, I want to collect all the recipes that I’ve learned from friends, or recipes that I get described as being of their family tradition. Today the Rosita chicken curry , from whom I learned many oriental recipes. Rosita, Philippine-born cooks divinely, in addition to chicken curry, spring rolls and fish with mushrooms but I assure you that her chicken curry is excellent, by far his best dish and then ….. very easy to prepare and also dietetic.
Ingredients for 4 servings: 1 chicken breast, 200 grams of coconut milk, a finely chopped shallot, a tablespoon of curry, one or two pinches of pepper, finely chopped, a small carrot, a pinch of chilli pepper, a tablespoon of soy sauce, a tablespoon of olive oil, a few sprigs of fresh herbs (sage and rosemary), salt.
Cook the chicken breast in foil with a few sprigs of rosemary and a few sage leaves: Place a sheet of parchment paper in a baking dish, lay the chicken with herbs and wrap in foil, then wrap in foil with aluminum foil and bake at 180 degrees for about 40 minutes. By using this cooking methods the chicken will be cooking with this very soft.
After cooking, let it cool and cut it into strips and pieces irregular
In a pan, start preparing the curry sauce: finely chop the shallot and brown over low heat with a tablespoon of oil, add the milk and continue cooking for about 5 minutes. Then add the curry powder, soy sauce, chili and pepper, mix well cook over low heat for 5-10 minutes. Adjust the amount of spices according to your taste. Add the carrot, cut into rounds.
Then add the chicken and cook for about 15 minutes stirring occasionally.
At the cooking end serve with steamed vegetables, I used carrots and broccoli seasoned with a pinch of salt and a drizzle of olive oil
