Recipes from around the world
VERSILFOOD

India

Coconut Chicken Curry with Cubed Porcini

40 minutes

Easy

Serves 4

In India, curry is much more than a dish: it’s a daily ritual, a gesture filled with the aroma of toasted spices, home, and sharing. Every family has its own version, with unique and enveloping flavor balances.

In our interpretation, tradition meets the bold character of Versilfood Cubed Porcini. Their intense flavor blends with the creaminess of coconut milk and the richness of spices, adding depth and personality to the dish.

A journey through distant aromas and forest flavors, where quality and careful selection make all the difference.

Ingredients

1 onion
2 teaspoons curry powder
2 teaspoons paprika
50 g butter (or ghee)
600 g chicken breast
400 ml coconut milk
300 g Versilfood Cubed Porcini
Salt and pepper, to taste
Fresh coriander or parsley, to taste

To serve:

Basmati rice, as needed
Cardamom pods (optional)

Preparation

Heat the butter (or ghee) in a large pan and sauté the chopped onion with curry and paprika for about one minute, until the spices release their aroma.
Add the diced chicken and cook until golden. Pour in the coconut milk, lower the heat, and let it simmer for about 15 minutes, until the sauce becomes thick and creamy.
Meanwhile, prepare the basmati rice: rinse it under cold water until the water runs clear. Transfer it to a pot with water, salt, and a few cardamom pods. Bring to a boil, then cover and cook on low heat for about 10 minutes. Turn off the heat, let it rest for 5 minutes, then fluff with a fork.
In a separate pan, sauté the Versilfood Cubed Porcini with a drizzle of oil and a garlic clove until golden. Season with salt and pepper.
Serve the curry hot with basmati rice, top with the porcini mushrooms, and finish with a sprinkle of fresh coriander.