Chicken Curry and Birra Antoniana Portello


15 Jun | Antoniana's recipes

Chicken Curry and Birra Antoniana Portello

public://portello pollo curry_0.jpg

One of the most famous Indian dishes meets the "Best Italian beer of the year" for an esotic dinner, with a touch of Made in Italy. Their common element: the coriander.

Ingredients for 4 people: 

800 gr.chicken without bones (thighs or chest is the same)

1/2 lime and a little piece of zenzer

15 gr. olive oil

1/2 cumin teaspoon

1/2 cardamom teaspoon

1/2 turmeric teaspoon

1/4 coriander teaspoon

1/4 chili pepper teaspoon

15 gr. ginger

2 garlic cloves

1 onion

1/4 garam masala teaspoon (if you like the spicy)

fresh coriander leaves as decoration


Spices are the main element in this recipe: it is better then to exhalt their aromas, by using them in the form of seeds or just grinded.

Cut the chicken in small 3 cm pieces and pickle them with lemon and ginger. In a pan, toast for 30 seconds cumin, turmeric, chili pepper and cardamom with a little bit of olive oil. In another pan, brown the onion and then add some ginger and crumbled galic. Let them cook over low heat for 2 minutes and then mix with the previously roasted spices. Season with some garam masala. Dry the chicken and then cook it in the pan with all the other ingredients for 10/15 minutes ( the flame must be kept high for the first minutes and then lowered).

Lastly, decorate with some fresh coriander and serve with basmati rice and Birra Antoniana Portello.

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