WINE SHOP MIONETTO

Chicken curry

From the creative flair of Lucia Carniel a fine recipe for a red curry chicken, perfect to enjoy with the delicate freshness of our Prosecco Rosé DOC.

Ingredients for 4 people

FOR THE AROMATIC RICE

200 gr basmati rice

Salt

Ginger

qb sesame seeds

qb cashews

FOR THE CHICKEN CURRY

600 gr chicken

1/2 onion

4 tablespoons extra virgin olive oil

1 tablespoon red curry paste

2 teaspoons of tomato paste

1 can of coconut milk

2 tablespoons of flour

Salt

RECIPE

Put the rice in a sieve and wash it well until the water is clear. Fill a thick-bottomed saucepan with 300 ml water, salt and a small piece of ginger. Bring to a boil and pour in the rinsed rice. Cover with lid and keep on high heat for a few minutes, then lower the heat and cook for another 10 minutes. Let the steam inside. Once done, turn off the heat and let the rice sit in the closed pot. Finally, add toasted sesame seeds and coarsely chopped cashews.

Cut the chicken into pieces, dredge them in flour and remove the excess. In the skillet, fry the oil with the finely chopped onion and a few grains of coarse salt. Add the curry paste and tomato paste and let it season by adding a dash of water. Add the chicken, brown it quickly on all sides then remove it from the pan.

Pour the coconut milk into the pan on high heat and when hot add the chicken. Bring it to a simmer. To thicken the sauce further you can add a teaspoon of cornstarch mixed with some of the cooking liquid. Turn off and keep aside.

Serve the fragrant chicken curry accompanied by the rice and a glass of our Prosecco Rosé Doc.