Chicken and Curry Arancini
26/11/2023Here is the recipe to prepare some appetizing Chicken and Curry Arancini. Note that this is a variant that combines Sicilian tradition with exotic flavors. It’s a delicious dish that blends rice with ragù with the aromatic flavour of curry and chicken.
Ingredients
- 300 g of Arborio or Carnaroli rice
- 1 chicken breast
- 1 small onion
- 2 tablespoons of curry powder
- 100 g of frozen peas
- 500 ml of chicken broth
- 50 g of butter
- 100 g of grated Parmesan cheese
- 2 eggs
- 200 g of breadcrumbs
- Flour as needed for breading
- Salt and pepper as needed
- Oil for frying
For the ragù:
- 200 g of ground meat
- 1 small onion
- 100 ml of tomato puree
- Extra virgin olive oil
- Salt and pepper as needed
- A pinch of sugar
Preparation
- Start by preparing the risotto for the arancini. Finely chop the onion and sauté it with a bit of butter, then add the rice and toast it for a minute.
- Gradually add the hot chicken broth, stirring occasionally until the rice is cooked and creamy.
- Stir in the curry powder and Parmesan cheese, and season with salt and pepper. Let the risotto cool down.
- In the meantime, cook the peas in lightly salted water and finely chop the chicken breast. Prepare the ragù by sautéing the chopped onion with some oil, then add the ground meat, tomato puree, a pinch of sugar, salt and pepper. Cook until the ragù is well condensed.
- In a pan, sauté the chopped chicken and peas until the chicken is cooked, then combine everything with the ragù.
- Take a portion of cooled risotto, flatten it in your hand, and place a spoonful of chicken and curry ragù in the center.
- Close the rice around the filling to form a ball or the typical oval shape of arancini.
- Coat the arancini first in flour, then in beaten egg, and finally in breadcrumbs.
- Fry the arancini in hot oil until they are golden and crispy.
- Let them drain on paper towels and serve them hot.