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My kitchen smells amazing today with one of my favorite dishes: Curry Strips. I adore this dish because it's ready in just 15 minutes and turns out incredibly creamy with bold flavors. The velvety curry cream sauce wraps around the tender chicken pieces perfectly. Made without any packet mixes, it tastes absolutely divine with rice, pasta, or potatoes.
Relaxed and tasty
This curry has been the champion of my after-work cooking for years. My family loves it, and I love how simple it is. The tender meat in spicy sauce definitely brings everyone to the table. Using my rice cooker makes the whole process even more laid-back.
What goes in my curry
- Chicken: 500g fresh breast cut into cubes.
- Bacon: A few diced bits for extra flavor.
- Curry: My favorite Madras blend.
- Creme Fraiche: Makes the sauce wonderfully creamy.
- Cream: For that perfect smoothness.
- Onions & Garlic: Freshly chopped for the base.
- Broth: Homemade gives the best flavor.
- Tomato paste: Two spoonfuls for depth.
- Mustard: Medium-hot is my go-to.
- Parsley: Fresh from my garden.
How my curry turns out great
- The meat
- First I marinate the chicken cubes with curry, oil and spices.
- The prep work
- Onions and garlic are finely chopped, all ingredients laid out ready to go.
- The searing
- In my hot pan, the meat gets quickly browned with bacon.
- The sauce
- Deglaze with broth, then add cream, creme fraiche and all the spices.
- The finish
- Let it simmer briefly, adjust seasoning, and my curry's done.
So adaptable
What I really love about this curry is how it adjusts to any taste. Sometimes I swap chicken for pork, turkey, or for my vegetarian guests, veggies like bell peppers and zucchini. Each version tastes uniquely delicious.
What we serve with it
I mostly serve it with rice which soaks up the creamy sauce so well. Sometimes we'll have potatoes or pasta instead. A crispy baguette for mopping up the sauce is a must-have in my family.
Smartly prepped
I often cook this curry the night before. The spices blend nicely overnight and it tastes even more intense the next day. It's a dish that gets better as time passes.
My sauce secrets
I always add the cream at the very end so it won't curdle. For the ideal thickness, I sometimes mix a bit of cornstarch with cold water. This gives the sauce that nice smooth texture.
Great for meal prep
On busy days, this curry saves me. I cook a larger batch and freeze it in portions. When reheated with a splash of broth or cream, it tastes just like freshly made.
A meal for everyone
My kids adore this curry because it's so mild and creamy. I use less curry powder for the little ones and make it spicier for us adults. That way everyone at the table is happy.
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Nourishing for us
The nice thing about this dish is it's not just tasty but also balanced. The chicken gives you good protein, the cream makes it rich, and the fresh herbs bring important vitamins.
Globally inspired
I sometimes give the curry an international twist. With cumin it becomes Indian, with lime and soy sauce it turns Asian. My spice mixes change depending on what I feel like.
Keeping it fresh
My curry stays good in an airtight container for up to three days in the fridge. When warming it up, I sometimes add a splash of fresh cream to bring back that silky texture.
Ideal for guests
This curry is my secret weapon when company comes over. You can easily make it ahead and the creamy consistency always wows everyone. It's a dish that pleases all tastes.
A true comfort food
On cold days, my curry warms you from inside out. The creamy sauce, the spicy aroma—everything about it feels cozy. It's not just filling but also feeds your soul.
Colorful and healthy
I often throw in colorful veggies too. Carrots add sweetness, bell peppers bring color, and broccoli makes it even healthier. The vegetables take on amazing flavor in the curry sauce.
The meat becomes super tender
My trick for tender meat is the marinade. Let it sit with some curry, oil and spices, then quickly sear it hot. This keeps the chicken nice and juicy.
For special moments
On holidays, I like to serve the curry with wild rice and sautéed vegetables. Garnished with fresh herbs, it looks fancy while tasting wonderfully down-to-earth.
Also delicious vegetarian
For my vegetarian friends, I make the curry with tofu or jackfruit. They soak up the spicy sauce beautifully and taste at least as good as the meat version.
Sweet meets spicy
Sometimes I add pineapple or mango. The fruity sweetness pairs surprisingly well with curry sauce. It's an exciting combo I learned from a Thai chef.
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Classic meets modern
My curry blends traditional cooking with modern influences. Whether made with cream or coconut milk, each version has its own charm. It's a dish that constantly reinvents itself.
Mindfully shopped
I prefer buying regional and seasonal ingredients for my curry. The herbs come from my garden, the meat from my trusted butcher. It just tastes better that way.
Spicy and aromatic
I love playing around with cardamom, coriander, or cinnamon. Each spice brings something new to the curry. The combination makes it really special.
Smartly planned
This curry fits perfectly into my weekly meal plan. A big batch cooked on Sunday lasts for several meals. Both practical and delicious.
Make it your own curry
The beautiful thing about this recipe is everyone can develop their own version. With different spices, meats, or sides, it becomes new and exciting every time.
Family time at the table
This curry brings my family together. The mild spices, creamy sauce, tender meat—everyone finds something they love about it. It's a dish that connects us.
Creative leftovers
Leftover curry becomes pasta sauce or wrap filling at my house. With a bit of imagination, new tasty meals emerge. That's how making use of leftovers becomes fun.
Sweet balance
A pinch of sugar rounds out my curry sauce. It balances the spices and completes the flavor. A small trick that makes a big difference.
Quick and easy
15 minutes is all this curry needs. With a few simple moves and not many ingredients, you get a dish everyone enjoys. Perfect for quick cooking.
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A lifetime dish
This curry has been with me throughout my cooking journey. It's quick, creamy, and versatile—just right for everyday cooking. It's a recipe I can't imagine living without and love sharing with others.
Frequently Asked Questions
- → Könnte ich das vorher fertig machen?
Klar, das Gericht kann vorbereitet werden. Zum Aufwärmen einfach ein bisschen Brühe oder Sahne dazugeben, um die Sauce wieder cremig zu machen.
- → Wie ersetze ich Sahne am besten?
Dafür wäre Kokosmilch oder pflanzlicher Ersatz ideal. Das macht den Geschmack leichter und ist perfekt bei Laktoseintoleranz.
- → Wie hält die Sauce ihre perfekte Konsistenz?
Eine Mischung aus Stärke und kaltem Wasser unterrühren, während die Sauce kocht. Oder einfach länger köcheln lassen, das hilft auch.
- → Welches Gemüse passt gut rein?
Gemüse wie Zucchini, Karotten, Paprika oder Erbsen passen klasse. Wer’s fruchtig mag, kann Mango oder Ananas dazugeben.
- → Welche Beilagen passen zu diesem Gericht?
Reis ist die klassische Wahl, aber auch Pasta und Kartoffeln sind super. Ein knackiger Salat oder ein Stück Naan-Brot ergänzen das Ganze wunderbar.
Conclusion
Herrlich cremiges Curry mit zartem Hähnchen und würziger Sauce. Fix fertig und großartig zu Reis, Pasta oder Kartoffeln.