Hungarian Curry Recipe

Ingredients

This curry recipe is adapted to the Hungarian cuisine by using traditional Hungarian spices, such as paprika, and local ingredients, such as potatoes and carrots. The dish also incorporates sour cream, which is a common ingredient in Hungarian cuisine. We alse have the original recipe for Curry, so you can check it out.

• 2 tbsp (30ml) vegetable oil 2 tbsp (30ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tbsp (30g) paprika 2 tbsp (30g) paprika
• 1 tsp (5g) cumin 1 tsp (5g) cumin
• 1 tsp (5g) coriander 1 tsp (5g) coriander
• 1 tsp (5g) turmeric 1 tsp (5g) turmeric
• 1 tsp (5g) ginger 1 tsp (5g) ginger
• 1 tsp (5g) salt 1 tsp (5g) salt
• 1/2 tsp (2.5g) black pepper 1/2 tsp (2.5g) black pepper
• 1 lb (450g) chicken breast, cut into cubes 1 lb (450g) chicken breast, cut into cubes
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, chopped 1 red bell pepper, chopped
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 2 tbsp (30ml) chopped fresh parsley 2 tbsp (30ml) chopped fresh parsley

Nutrition

• Calories: 350 kcal / 1460 KJ
• Fat: 15g (5g saturated)
• Carbohydrates: 20g (5g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. 3.
   Add the paprika, cumin, coriander, turmeric, ginger, salt, and black pepper and stir to combine.
4. 4.
   Add the chicken and cook for 5-7 minutes, until browned on all sides.
5. 5.
   Add the potatoes, carrots, and red bell pepper and stir to combine.
6. 6.
   Pour in the chicken broth and bring to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, until the vegetables are tender.
8. 8.
   Stir in the sour cream and parsley and cook for an additional 5 minutes, until heated through.

Treat your ingredients with care...

• Paprika — Use high-quality Hungarian paprika for the best flavor.
• Sour cream — Use full-fat sour cream for a richer and creamier sauce.

Tips & Tricks

• For a spicier curry, add more paprika or a pinch of cayenne pepper.
• Serve the curry with crusty bread or over rice or noodles.
• Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Serving advice

Serve the curry hot, garnished with fresh parsley.

Presentation advice

Serve the curry in a deep bowl or on a plate, with the sauce spooned over the chicken and vegetables.