Go Back
Print Recipe

Swedish-style curry chicken

An 80's classic (or perhaps older?) and a crowd-pleaser, mild enough for the whole family
Prep Time15 minutes
Cook Time18 minutes
Course: Main Course
Cuisine: Swedish
Keyword: Chicken, Curry, Rice

Equipment

  • 1 Pressure cooker
  • 1 large pan Scan pan
  • 1 cutting board (metal or plastic) for the chicken
  • 1 cutting board (wood) for the vegetables
  • 1 sharp knife for the chicken
  • 1 chef knife for the vegetables
  • 1 bowl for keeping the chicken on the side

Ingredients

  • 500 g chicken breasts pre-sliced or whole
  • 1-2 yellow onion(s)
  • 2-3 Tbsp Maizena
  • 1 portion chicken "fond du chef" or broth cube
  • 4-5 dl cream
  • 4 dl rice basmati or thai
  • 1-2 mild red peppers optional
  • 2 Tbsp neutral oil canola or peanut (or butter)
  • 2 Tbsp mild curry powder Swedish or European-style
  • 5 cloves optional
  • 5 cardamom pods (not seeds!) optional

Instructions

Cook the rice

  • Wash the rice by rinsing it at least 3 times or until the water runs clear
    4 dl rice
  • Drain the rice well and put it into the pressure cooker.
  • Add the same volume of water as rice (4dl), the cloves and cardamom if using
    5 cardamom pods (not seeds!), 5 cloves
  • Close the lid of the pressure cooker and select the setting "rice" and "white" (it should indicate pressure: high, 5 minutes, 10 minutes reminder)

Prepare the ingredients

  • Slice the chicken breasts if they are not pre-sliced. About 1 cm think.
    500 g chicken breasts
  • Coat the sliced chicken with maizena, shake well so they are well coated everywhere.
    2-3 Tbsp Maizena
  • Slice the onion(s) lengthwise. This will create a nice texture with the chicken.
    1-2 yellow onion(s)
  • Slice the red pepper(s) if using. Reserve as a side dish.
    1-2 mild red peppers

Cook the chicken

  • Heat 1 Tbsp of oil in a large pan on medium-high heat (8 out of 9)
    2 Tbsp neutral oil
  • When the oil is hot, add the chicken and use a spatula to separate the pieces. Let them heat up for 1-2 minutes and then turn the pieces so they can brown slightly on the other side 1-2 minutes. Be careful not to over cook the chicken. Once you cannot see any pink chicken on the outside, take the chicken off the heat and reserve in a side bowl (not the one you will use for service).

Cook the onions

  • Add 1 Tbsp of oil to the same pan and heat up.
    2 Tbsp neutral oil
  • Add the onions and 1 Tbsp curry powder. Before the onions start browning, turn down the heat (4 out of 9) add 1 tsp of salt and cook the onions until they are soft (about 8 minutes).
    1-2 yellow onion(s), 2 Tbsp mild curry powder
  • Add the cream and the stock (fond du check or cube)
    1 portion chicken "fond du chef", 4-5 dl cream

Finish the curry chicken

  • Add the chicken to the onions and cream and heat up properly. The cream should thicken as the chicken releases some starch in the sauce.
  • Add the last Tbsp of curry powder
    2 Tbsp mild curry powder
  • The rice from the rice cooker should be done. Serve as quickly as possible with the side of red peppers.