Gino proves he can bring his signature Italian style to anything!
Ingredients
- 3 tbsp olive oil
- 1 large onion, finely sliced
- 4 curry leaves
- 1.2 kg2¾ lb skinless, boneless chicken breasts cut into 3 cm cubes
- 50 ml1¾ fl oz double cream
- 100 g3½ oz sliced salame Milano, cut into strips
- 180 ml6¼ fl oz coconut milk
- Fresh coriander leaves, to garnish
- Salt
For the curry paste:
- 3 green chillies, deseeded and chopped
- ½ tsp ground coriander
- ½ tsp turmeric
- 3 garlic cloves
- 1 tsp grated fresh ginger root
- ½ tsp ground cinnamon
- 2 tbsp olive oil
Method: How to make Gino's Italian chicken curry
To make the paste, put the chillies, coriander, turmeric, garlic, ginger and cinnamon in a blender with olive oil, 2 tablespoons of cold water and a couple of pinches of salt. Blitz to make a coarse paste.
Heat the olive oil in a large wok and fry the onion with the curry leaves over a medium heat for about 3 minutes until the onions have softened. Add the paste and cook for a further minute.
Add the chicken to the wok, mix well to coat with the sauce and cook for 5 minutes, stirring occasionally.
Add the cream, salame and coconut milk and cook, uncovered, over a medium heat for a further 8 minutes until the sauce starts to thicken.
Serve immediately, sprinkled with fresh coriander and your favourite fluffy rice.
