Chicken curry risotto

Name: Chicken curry risotto - Adelina J.
Ingredients: 1/2 chicken; 1 medium onion; 3 cloves of garlic; 1 tablespoon vegetable paste; 1 teaspoon goulash paste; 1 glass of white wine; 3 ripe bananas; 1 can of coconut milk; 3 apples; 1 small mango; 1 chicken bouillon cube; olive oil; salt; pepper; 1 chili; 4 tablespoons of curry; grated parmesan (about 150g); 1 cube of butter; 4 cups of risotto rice

Meat - Chicken curry risotto by Adelina J. - Recipia

Curry chicken risotto When you love both risotto and chicken with curry sauce, this combination feels natural. The chicken is cooked together with apples, bananas, mango, coconut milk, white wine, and curry, then the sauce is blended until smooth and fragrant. Part of the sauce is gradually added to the risotto while the rice cooks, and the meat is added after it is deboned. The result is a creamy risotto with a sweet-spicy taste and notes of tropical fruits. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: until the chicken is tender and the rice is cooked and creamy Servings: not specified; the quantity is suitable for multiple servings Difficulty: medium Recipe type: main dish, chicken and curry risotto Ingredients For the chicken with curry sauce 1/2 chicken, portioned 1 medium onion, chopped 3 garlic cloves, crushed 1 tablespoon vegetable paste 1 teaspoon goulash paste, used as red pepper paste 1 glass of white wine 3 ripe bananas 1 can of coconut milk 3 apples 1 small mango 1 Knorr chicken cube Olive oil, for sautéing Salt, to taste Pepper, to taste 1 chili pepper 4 tablespoons curry Hot water, if needed For the risotto Olive oil 4 cups risotto rice Salt, to taste The previously prepared curry sauce Cooked and deboned chicken meat Grated Parmesan cheese, about 150 g 1 cube of butter Preparation method 1. Prepare the chicken and the base of the sauce Portion the half chicken. In a large pot, heat a little olive oil and sauté the chopped onion until it becomes translucent. Add the vegetable paste, then the crushed garlic. Stir briefly to combine the ingredients, without letting the garlic burn. Put the chicken pieces in the pot and turn them on all sides until they are lightly browned. It does not need to be cooked at this point; the important thing is to get a little color. 2. Add the ingredients for the curry Season with salt and pepper. Add the Knorr chicken cube and the goulash paste, which is the red pepper paste mentioned in the recipe steps. Core the apples and cut them into quarters, without removing the skin. Peel the bananas and cut them into larger pieces. Peel the mango and also cut it into larger pieces. Add the fruits to the pot, then pour in the coconut milk and white wine. If you like spicy food, add the chili pepper as well. Add the curry and top up with hot water, only if necessary. The liquid should cover the chicken pieces. 3. Cook the chicken Let everything simmer until the meat is tender and well cooked. In the original recipe, the chicken was cooked in a pressure cooker, but it can also be boiled in a regular pot until it easily comes off the bone. When the chicken is ready, remove the pieces to a dish and set aside. Check the pot carefully to ensure no bones remain in the fruit and spice liquid. 4. Blend the sauce Blend the remaining contents in the pot with a blender until you get a smooth sauce of medium consistency, not too thick. The sauce will have a dark color and an intense flavor of curry, coconut milk, and fruits. Taste and adjust for salt and pepper. Set the sauce aside until it is needed for the risotto. 5. Debone the meat When the chicken has cooled enough to handle, remove the bones and shred the meat into suitable pieces. Do not cut it too small, as it is nice to feel in the risotto. 6. Start the risotto In a pot, put a little olive oil and add the risotto rice. Sauté it for about a minute, stirring, then start adding hot water gradually. The liquid should cover the rice. Add a little salt and stir continuously, gradually adding hot water as the rice absorbs it. 7. Incorporate the chicken and curry sauce When the rice is half cooked, add the deboned meat pieces. Gradually pour in the curry sauce and continue to stir. Alternate the sauce with hot water, adding only as much as the rice needs to cook. The amount of sauce used also depends on how intense you want the curry flavor to be. The important thing is for the rice to remain creamy and not stick to the bottom of the pot. Continue to stir until the rice grains are cooked, and the dish has the specific consistency of a risotto. 8. Finish the dish When the rice is creamy and cooked, add the grated Parmesan and the cube of butter. Stir until well combined. Turn off the heat, put a lid on, and let the risotto rest for 5 minutes. Serve it while it is still warm. Why I make this recipe often I love it because it uses the same flavorful base for two components of the dish: the chicken and the risotto. The sauce can be made more concentrated or more delicate, depending on how much is added to the rice. The fruits, coconut milk, and curry completely change the taste of a classic risotto without needing many additional ingredients. Tips and variations Tips Be careful to remove all bones before blending the sauce. One remaining bone in the pot can end up in the dish with the blender. The water for the risotto should be added gradually, not all at once. This way, you can better control the final texture and the amount of liquid absorbed by the rice. The curry sauce should be tasted before being added to the rice. The coconut milk and fruits give it a sweet note, and the amount of salt and pepper may need adjusting. Do not boil the risotto without stirring it. The rice releases starch, and stirring helps achieve the creamy texture. Substitutions If you do not use goulash paste, it can be understood in the recipe as the red pepper paste mentioned in the preparation method. No other substitution is indicated in the original recipe. The rice must be risotto rice, as the recipe is based on the creamy texture achieved during slow cooking. Variations For a spicier taste, use the chili pepper. If you prefer a milder dish, it can be omitted, as indicated by "if we like it spicy." The amount of curry sauce added to the rice can be adjusted. More sauce will give a more intense flavor and a more pronounced color, while less will leave the rice with a more discreet aroma. Serving ideas The risotto is served immediately after the 5 minutes of resting while it is creamy. It can be brought to the table directly from the pot, with grated Parmesan on top if needed. Frequently asked questions Can I cook the chicken in a pressure cooker? Yes. In the original recipe, the chicken and the ingredients for the sauce were boiled in a pressure cooker. Regardless of the method used, the meat must be well cooked and tender before being deboned. Do the apples need to be peeled? No. The apples are only cored, cut into quarters, and added with the skin. The skin is blended along with the other ingredients in the sauce. How much curry sauce should be added to the risotto? Add it gradually, along with the hot water. The amount depends on how concentrated you like the flavor. It is important not to pour all the sauce at once, to control the consistency of the rice. Can I use the chicken without deboning it? It is not recommended for this recipe. The chicken is removed from the pot, deboned, and added in pieces to the risotto. Before blending the sauce, it should be checked that no bones remain in the pot. Why are butter and Parmesan added at the end? They are added after the rice is cooked to complete the creamy texture and flavor of the risotto. After adding, the dish is stirred, covered, and left to rest for 5 minutes with the heat off. Nutritional values The values below are estimates. The recipe does not specify the number of servings, the amount of oil, or the exact weight of the chicken, so they cannot be considered exact values. The estimate assumes the dish is divided into approximately 6 servings. For one serving: Calories: approximately 650-750 kcal Protein: approximately 30-35 g Carbohydrates: approximately 75-85 g Fats: approximately 25-32 g The values are influenced primarily by the amount of meat, coconut milk, Parmesan, butter, and oil used. A serving with more sauce and more chicken will have a different caloric value than one primarily made of rice. Storage and reheating The risotto is best immediately after preparation when it has a creamy texture. If leftovers remain, store them in the refrigerator in a closed container and consume as soon as possible. When reheating, the texture may thicken as the rice continues to absorb liquid. Heat it gradually and stir it, without drying it out. The curry sauce can be kept together with the rice or separately if you prepared more than needed for one meal.

Chicken curry risotto

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