Chicken curry with melon: Chunks of chicken in a creamy curry sauce with chunks of melon - Recipes Don Melón Fruteros

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Chicken curry with melon: Chunks of chicken in a creamy curry sauce with chunks of melon

Preparation

1. Initial preparation:
Start by gathering all the necessary ingredients and having them ready in your work area. Wash and cut the chicken into pieces, and make sure the melon is well peeled and diced. Pre-preparation will save you time during cooking.

2. Stir-fry the aromatics:
Heat the vegetable oil in a large frying pan over medium heat. Add the chopped onion and chopped garlic cloves. Sauté until golden brown and fragrant, about 2-3 minutes.

3. Add the spices:
Add the curry paste, turmeric, cumin and coriander powder to the pan. Stir well so that the spices mix with the aromatics and form a fragrant paste.

4. Cooking the chicken:
Add the chicken pieces to the pan and cook until golden brown on all sides. This will take about 5-6 minutes. Stir occasionally to make sure the chicken cooks evenly.

5. Stir in the melon:
Once the chicken is nicely browned, add the melon cubes and red pepper strips to the pan. Stir gently to combine flavours and textures.

6. Coconut cream and final cooking:
Pour the coconut milk into the pan and mix everything together. Bring the mixture to a gentle boil and then reduce the heat to low. Simmer for about 10-15 minutes to allow the flavours to blend and the chicken to cook thoroughly.

7. Season and serve:
Taste the mixture and adjust seasoning with salt and pepper to your preference. Once the chicken is cooked and tender, remove the pan from the heat.

8. Presentation:
Serve the hot melon chicken curry over cooked rice, pasta or even naan bread. Garnish with fresh coriander leaves for a touch of colour and freshness.

Ingredients

500 grams of chicken breasts, cut into pieces.
1 cup melon, diced.
1 medium onion, finely chopped.
2 cloves garlic, minced.
1 red pepper, cut into strips.
1 tablespoon vegetable oil
2 tablespoons curry paste (you can adjust according to your preference for spiciness and flavour).
1 can (400 ml) coconut milk.
1 teaspoon turmeric.
1 teaspoon cumin
1 tsp coriander powder.
salt and pepper to taste
Fresh coriander leaves, for garnish.

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