Chicken curry with basmati rice (Spanish style)

Receta en español aquí

A few years ago walking through the “Barrio Santa Cruz” in Seville (South of Spain),  after we getting  lost in its narrow streets all morning,  we ended up eating at a small site, that unlike most local places  didn’t offered typical meal for tourists. To our pleasant surprise they served quiches, crepes, camembert with jam and other dishes totally unknowns  for me at that time.

But my best discovery was the “chicken curry with basmati rice”, and since then I make this recipe, which although does not look at all to what I ate there, to me and my family it’s great.

The curry is not a single spice but a blend of several spices,  so every  curry  have a different taste depending on who made it. Its main ingredient is turmeric, the cause of its bright yellow color,  and this substance has digestive and antioxidant properties.
Curry  also is  the focus of many studies on cancer nowadays. 
In short it appears that the consumption of curry is quite beneficial to our health.

Ingredients  (4 people)

800 gr  boneless skinless Chicken breast, cubed.

400 ml heavy cream
4 cloves of garlic

1 large onion, finely chopped

4 tablespoon curry powder

Salt  and ground black pepper to taste

½ teaspoon turmeric to give more color if you want.

Ground cumin
Ground Cayenne pepper to give it a spicy touch

Optional:

½ teaspoon turmeric to give more color if you want.

200 ml  cow milk o coconut milk 

For the rice garnish:

1 cup basmati  rice or jasmine rice

1 1/2 cups fresh water

2 cloves of garlic
Salt and Olive oil

Chopped cashews  and chopped cilantro

Directions

Cut chicken  into cubes and marinate with minced garlic and salt.

In a large skillet pour a dash of olive oil, add the cubed chicken breast and sprinkle with cumin.
When is sealed remove chicken  from the skillet and set aside.

In the same skillet,  brown the onion finely chopped and stir often, until it is traslucent. Then return the chicken into the skillet.

Finally when chicken is almost browned, add  ground black pepper, cayenne and heavy cream.
Stir well and add curry powder. Taste  and add more salt or curry  if necessary.

Let simmer for a while. When sauce is thicken remove the skillet from heat or if you don't like thick  add  milk and stir again for a while.

Serve in a bowl over Basmati rice, topped with chopped cashews and cilantro. 

Enjoy!