Cyril Lignac's chicken curry:a tasty and very simple recipe ("The chicken is super tender and fragrant!")

Thechicken curry is an emblematic dish of Indian cuisine but not only ! This comforting food made with chicken, spices and herbs, has crossed the borders of Southeast Asia, the West Indies, the Caribbean and even Reunion thanks to trade and exchanges. Now many gourmet variations exist:chicken colombo, chicken massala, with coconut milk, with vegetables… It must be said that this colorful and flavorful dish is, according to the recipes, very simple to make and affordable . But of course to perfectly succeed a chicken curry, it requires some chef's tips .

Chef Cyril Lignac's tips for making a tender and tasty chicken curry

Every day, chef and pastry chef Cyril Lignac performs on RTL to share their recipes and cooking tips. Recently, he gave his advice for making chicken curry easily with the spices and condiments we have in our kitchen. The promise ? A very tender and fragrant chicken. For this, the meat marinade is essential. According to chef Cyril Lignac, pieces of chicken should be left to infuse for at least twenty minutes with tomato concentrate, lemon juice, mustard and Garam Masala, a mixture of spices typical of Indian cuisine. Then, the secret of a good chicken curry lies in its sauce rich in roasted spices, with crushed tomatoes, cashews and Greek yogurt. The ideal combo for a smooth and tasty sauce . Furthermore, simmering the dish is equally important to let the ingredients cook slowly and soak up the aromatics.

Cyril Lignac's chicken curry recipe

To make a chicken curry, for 4 people,you need :

• 4 chicken breasts
• 2 tablespoons of tomato puree
• 1 tablespoon of mustard
• 1 tablespoon of Garam Masala
• 1 lemon
• Olive oil
• Butter
• 1 yellow onion
• 1 small piece of fresh ginger
• 2 cloves of garlic
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cinnamon
• 1 teaspoon of fennel seeds
• 1/2 glass of water
• 500 g crushed tomatoes
• A handful of cashews
• 400g Greek yoghurt
• 2 large potatoes
• Salt

Preparation steps:

1. On a cutting board, dice the chicken breasts.
2. In a bowl, add the chicken pieces with the tomato paste, mustard, Garam Masala, lemon juice and salt. Leave to marinate for 20 minutes.
3. In a casserole, brown a piece of butter and olive oil then add the onion, garlic and minced ginger.
4. Then add the spices:curry, turmeric, cinnamon, fennel and pour half a glass of water. Let reduce and cook.
5. Pour in the crushed tomatoes and cashew nuts then mix the whole mixture.
6. Stir in the Greek yogurt to make the sauce smooth, as well as coarsely chopped potatoes.
7. Once the chicken is marinated, add it to the pot with the sauce. Leave to cook slowly for 10-15 minutes. Enjoy!

Also read:

Escalope Milanese by Cyril Lignac:an easy and super gourmet recipe ("With a caprese salad, it’s perfect!")

Cyril Lignac's veal blanquette:a delicious and easy-to-make recipe ("It's to die for!")

Beef bourguignon by Cyril Lignac:his melting, tasty and super easy to make recipe!