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10 / 31/ 2015


This is one of my older sister’s recipes. But, I have to confess that she has a limited repertoire (hahaha!). Her menu diversity is hilarious, because she has an obsession with guacamole. Oh, poor husband! He should be quite green...too much guacamole! One day my sister really impressed everyone when she made chicken curry. It is incredibly easy to make and also it is amazing, so creamy and a little spicy! It’s so full of curry. When you are grilling the curry chicken, its smell invades the whole house with a pleasant fragrance and you can see everyone mouth watering; it’s fantastic! For me, it’s an Indian comfort dish! I love it, and, in general, I always eat this curry with mango chutney and I think this combination is absolutely delicious! Well, my sister doesn’t marinate the chicken in yogurt. But, in my opinion, yogurt makes the dish totally different in terms of tenderness. So, I leave the chicken marinating in yogurt, curry and lemon for 20–30 minutes. This is the tenderness tip! When my younger sister is at home, I just make it with lactose-free yogurt, because she’s lactose intolerant. So, when I have time I also make roast potatoes or in the days of rush I just eat it with straw potatoes. Well, if you want to impress your guests and you don’t have much time I’m sure this curry is the perfect dish, absolutely fast! Everyone will certainly enjoy! So, today is a curry day! Let’s go to the recipe!



                   Total time: 1 hour 10 minutes                          Serves: 4 people



- 2 chicken breasts cut into medium cubes (600 grams)

- 2 tablespoons curry powder

- 1 cup natural yogurt (200 grams)

- 1 fresh lime juice

- 1 tablespoon fresh ginger, grated

- 1 red chilly without seeds, chopped

- 1 medium onion, peeled and chopped

- 2 tablespoons olive oil

- 1 coconut milk (250 ml)

- 1 organic chicken stock cube

- ¾ cup cashew nut

- 1 cup fresh parsley or cilantro, chopped




1. Cut the chicken breast into cubes. Then, make a paste with curry,  lemon and add the yogurt. Next, keep the chicken marinate in this mixture for 20 to 30 minutes;


2. Then, chop the pepper into thin slices, cut the onion into cubes, grate the ginger and grill in olive oil. Add the chicken with all marinade and cook;


3. Add the coconut milk and chicken stock. Taste it and check the taste (I usually add 1 teaspoon of salt). If you think the sauce is too thick, you can put some boiled milk;


4. Before serving, put the cashew nuts and parsley. I usually serve this dish with rice, roast potatoes, mango chutney and a beautiful salad leaves!





                 Total time: 35-40 minutes                          Serves: 8 people



- 2 apples, peeled and chopped in cubes

- 1 large ripe mango, chopped

- 1 tablespoon fresh ginger, grated

- 3 tablespoons brown sugar

- 1 red chilly without seeds, chopped

- ½ cup raisins

- ½ pineapple, chopped small pieces

- 1 cinnamon stick




1. Add all ingredients in a pan and bring to cook in lower heat very slowly;


2. If you think the ingredients are not tender, put some boiled water and leave to cook. I like the chutney with some pieces of fruit, so be careful to not to overcook! But, if you think that making some chutney is too much work, and you would like to eat your curry with something sweet, you can add some pieces of pineapple. I’m sure the taste will be absolutely amazing. It’s definitely a great choice!    




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