Curry chicken is a dish that has transcended borders and adapted to various cultures, especially in Latin America, where it goes by different names depending on the country. In Mexico and some Central American countries, it is usually called simply "chicken with curry," while in other places like Peru or Colombia, it is common to find variations with local ingredients that enrich the traditional recipe. Originating in India, curry arrived in America thanks to colonial influence and migration, merging with ingredients available in each region to create unique and flavorful versions.
This stew combines the intensity of spices with the tenderness of chicken, making it a comforting and versatile dish. The use of curry powder and chicken broth ensures a deep and aromatic flavor, while the complement of couscous adds texture and body, turning the meal into a complete feast.
How to prepare Drew prepares curry chicken
To begin, brown the chicken in olive oil with garlic until it is well-sealed and has an appetizing golden color.
Then, add the chopped onion and brown it until it is translucent and soft.
Next, incorporate the curry powder, chicken bouillon cube, and tomato paste, mixing everything very well so the flavors blend.
Stir constantly to prevent sticking and to achieve a homogeneous mixture.
Add the chicken back in along with the green beans, making sure to distribute them throughout the stew.
Simmer for 30 to 45 minutes, stirring occasionally to prevent sticking and to allow the flavors to intensify.
Meanwhile, prepare the couscous according to the package instructions, adding a chicken bouillon cube to the cooking water to give it more flavor.
Finally, serve the chicken curry over the freshly prepared couscous, enjoying a dish full of irresistible aromas and textures.
