Este caril de frango é uma fusão de sabores vibrantes e texturas cremosas que o transportará diretamente para o Sudeste Asiático. A doçura da maçã e a riqueza do leite de coco equilibram perfeitamente o calor das especiarias, enquanto o toque final de lima e coentros frescos acrescenta uma explosão de frescura. É um prato rápido, exótico e incrivelmente satisfatório, ideal para uma refeição de semana diferente e cheia de sabor.

Ingredientes

  • Óleo QB
  • 1 Cebola finamente picada
  • 1/2 Cabeça de alhos picada grosseiramente
  • 1cm Gengibre muito bem picado
  • 1 Maçã Granny Smith cortada em pequenos cubos
  • 2 Colheres sopa de caril
  • 1 Colher sobremesa de açafrão
  • 1 Malagueta seca finamente picada
  • 300ml Leite de côco
  • Peitos de frango cortado em pedaços
  • Sal QB
  • Raspa e sumo de 1 lima
  • Folhas de coentros grosseiramente picadas
  • Iogurte natural

Preparação

  1. Coloque num tacho o óleo e quando estiver bem quente acrescente a cebola, o alho e o gengibre e deixe em lume brando por breves minutos.
  2. Adicione a maçã, o caril, o açafrão, a malagueta e misture tudo muito bem.
  3. Acrescente o leite de côco, mexa muito bem e deixe em lume brando breves minutos.
  4. Entretanto numa frigideira com um fio de óleo bem quente, caramelize o frango, tempere com sal e deixe corar cerca de 2 minutos de cada lado.
  5. Adicione o frango ao caril e cozinhe por mais 10 minutos.
  6. Desligue o lume, junte a raspa, o sumo de lima, os coentros, o iogurte natural e acompanhe com arroz thai.

Ready for a curry that’s creamy, fragrant, and ready in a flash? Here’s how to whip up this beautiful and surprisingly simple dish.

Chicken Curry

This chicken curry is a delightful explosion of flavours, where sweet, spicy, and creamy notes come together in perfect harmony. It’s a wonderfully quick and easy recipe that delivers a rich, aromatic sauce without hours of simmering. The secret ingredient here is the Granny Smith apple, which adds a surprising and delicious tartness that cuts through the richness of the coconut milk, creating a beautifully balanced dish.

It’s the perfect weeknight meal when you’re craving something exotic but are short on time. Searing the chicken separately before adding it to the sauce is a great technique that ensures the meat is juicy and flavourful. The final swirl of yogurt and a squeeze of fresh lime juice at the end brightens everything up, transforming it into a truly memorable meal.

Feel free to adjust the heat to your liking by adding more or less chilli. This dish is incredibly versatile, and you could easily swap the chicken for prawns or even a firm white fish for a different take on this fragrant curry.

Ingredients

  • Oil for cooking
  • 1 Onion, finely chopped
  • 1/2 Head of garlic, roughly chopped
  • 1cm Fresh ginger, very finely chopped
  • 1 Granny Smith apple, cut into small cubes
  • 2 tbsp Curry powder
  • 1 tsp Turmeric
  • 1 Dried chilli, finely chopped
  • 300ml Coconut milk
  • Chicken breasts, cut into pieces
  • Salt to taste
  • Zest and juice of 1 lime
  • Coriander leaves, roughly chopped
  • Natural yogurt to serve

Method

  1. Heat the oil in a saucepan. When it’s hot, add the onion, garlic, and ginger and cook gently for a few minutes.
  2. Add the apple, curry powder, turmeric, and chilli, and stir everything together well.
  3. Pour in the coconut milk, stir well, and let it simmer gently for a few minutes.
  4. Meanwhile, in a frying pan with a little hot oil, sear the chicken pieces. Season with salt and allow them to brown for about 2 minutes on each side.
  5. Add the seared chicken to the curry sauce and cook for a further 10 minutes.
  6. Turn off the heat, stir in the lime zest, lime juice, coriander, and a swirl of natural yogurt. Serve with Thai rice.

Tips:

  • For an even richer flavour, use full-fat coconut milk.
  • Don’t overcook the chicken in the searing stage. It will finish cooking in the sauce, ensuring it stays tender and juicy.
  • Toasting the curry powder in the pan for a minute with the apple before adding the coconut milk helps to release its aromatic oils and deepen the flavour.
  • This curry is also delicious served with naan bread for mopping up the fragrant sauce.