How to make Spicy Chicken Curry. Curry with chicken and rice - exclusive recipe with step-by-step photos

Let anyone experienced cook knows very well that simple folk dishes- the most delicious and satisfying, but still the soul sometimes requires exoticism. That’s why chicken curry is rushing to your table today; the Indian recipe for this dish is especially tasty and loved by many, because the sauce goes well with the bird.

It’s worth noting that there’s nothing all that complicated about the treat itself, which is great, because anyone can handle this kind of dinner!

How to cook chicken curry in Indian style

At the mere mention of the word curry, many people come to mind only one thing - a spicy and aromatic oriental seasoning. And in vain, because in the Indian recipe it is not the seasoning itself that plays a role, but the sauce! It’s not for nothing that even the word curry is literally translated as vegetable sauce. That’s why you should pay special attention to this recipe.

The fact is that such a bird turns out simply excellent - moderately spicy, juicy, and looks so appetizing that you can at least post a photo of it on any culinary portal. And even if you are very far from high world cooking, there is no need to be sad – our instructions will certainly help you prepare a spicy dish. They are easy to follow because they are specifically broken down step by step.

A distinctive feature of this treat, originally from Asia, is the rich, spicy sauce - this is what gave the chicken its name. Let us note right away that this chicken from India turns out to be very filling, so you won’t even need to think about a side dish.

But if you still want to serve Indian chicken according to all the rules along with a side dish, then use the second recipe for this. Fragrant rice is what goes perfectly with this delicious meat dish!

At the same time, spicy chicken is prepared the way you want. Therefore, you can make it almost anywhere: on the stove in a suitable saucepan or cauldron, and in the oven. And if you have a multicooker at home, you can easily make chicken curry in it.

Delicious Indian Spicy Chicken Curry Recipe

Ingredients

— 2 pcs. + -
Curry powder- 3 tsp. + -
- 1 head + -
- 2-3 cloves + -
Tomato paste (not sour)- 2 tbsp. + -
— 1 pc. + -
- 1.5 tbsp. + -
- to taste + -
- 1 tbsp. + -

How to make your own spicy chicken curry at home

This version of the treat is the simplest, since it does not require the use of complex, expensive or rare ingredients. This excellent dish for the whole family!

Use a deep-sided sauté pan, cauldron, or a saucepan (as a last resort) to cook the chicken on the stove. First of all, pour a little into the dishes vegetable oil(it should not have any aroma).
While the butter is heated over low heat, we begin cooking. Peel the middle head of the onion and divide it in two sharp knife, and then finely chop.
Remove the skins from the aromatic garlic cloves and chop them using the same knife.

Please note that the garlic should not be put through a press - the pieces should be small, but separate, so do not turn the vegetable into a puree.

Place our chopped onion in a bowl with boiling vegetable oil, then quickly stir it and brown it a little.
Next we send in the garlic, which we mix together with the onion, obtaining an aromatic spicy oil. Bring the vegetables until soft, then temporarily remove the dishes from the heat.
Mix sweet tomato paste in a separate bowl with Indian curry spice until a thick, homogeneous paste comes out. We return the saucepan or saucepan to the fire, where we send our spicy mixture.
While we fry the mass a little again, quickly wash the pepper, peel it and chop it into cubes. Place the ingredient in the pan and quickly fry.
We wash the chicken meat (tender and fibrous meat from the brisket is best for this recipe) thoroughly under running water, and then dry it a little with a towel or paper napkins.
Let's chop the bird not too finely, and then place it in a bowl, straight into the aromatic oil. Fry the chicken on all sides, at the same time making sure that all the pieces are soaked in the spicy sauce. If necessary, add black pepper.
When the meat slices turn golden brown, reduce the heat and pour purified water into the bowl. Lightly add salt to the dish and bring it to full readiness.

Stir the future Indian chicken, waiting until about half an hour has passed. During this time, the dish will be completely cooked and saturated with all the flavors of the seasonings.

We treat ourselves to a delicious dish while the chicken is still well hot. And if you need to hide leftover food in the refrigerator, then don’t forget to preheat the chicken before eating lunch.

Indian chicken curry with rice: the best recipe for a hearty dinner

Ingredients

Chicken meat (loin) – 0.5 kg;
Fresh ginger (dried can also be used) – 1.5 tbsp;
Coconut milk – 1/3 cup;
Onions – 2 small heads;
Chili pepper - to taste;
Garlic – 2-3 cloves;
Lime – half of a medium fruit;
Curry powder – 2 tsp;
Turmeric – 2 tsp;
Vegetable oil - for frying;
Rice – 200 g;
Salt - to taste.

Steps to make amazing chicken curry and rice at home

Wash the bird meat under cold water and place on a cutting board.
Using a thin flat knife, preferably a fillet knife, cut the product into not too thick slices.
Peel the onion, divide it into halves and chop it finely enough. We do the same with garlic.
Fresh or pickled ginger can also be finely chopped with a knife, but if you don’t have one, you can also use dried ginger powder.
It is also better to add chili pepper to the dish fresh, cutting off several thin rings. We will fry all these ingredients.
To do this, place a saucepan, wok or cauldron on the stove, pouring a little vegetable oil and heating it properly.
Place the chopped vegetables on the bottom of the vessel and, stirring, fry for 3-5 minutes.
When the products have absorbed most of the oil, sprinkle them with spices: aromatic curry and orange turmeric. This will give the chicken an Indian look. unique aroma and taste.
After the spices, put our chicken into the frying pan, which we quickly fry on all sides over a little more than medium heat.
To fried in aromatic oil pour milk into the chicken coconut, squeeze out the lime juice. Let's add a little salt to the dish.
Keep the exotic treat on the fire for about 15-20 minutes so that the chicken absorbs it properly coconut milk and managed to get ready completely.
As a side dish, we will serve any type of rice, which we will boil in salted water in a separate saucepan.

Serve the treat hot, first putting a little side dish on the plate, and then placing the fragrant Asian chicken and sauce on top. If desired, some ingredient can be replaced with another or removed altogether - it’s a matter of taste!

This chicken curry goes well with rice, which is better left alone (the Indian recipe already includes a lot of herbs and spices). We recommend cooking it in coconut milk – the taste is simply excellent!

simply means gravy, sauce. In a narrower sense, the Tamils have a word kaari. Tamil has 12 vowels and phonetics are very different from European ones. Different pronunciations can mean different things; the meaning also depends on which caste person uses it. For a Brahmin, kaari will always be a vegetable dish, for others - kaari This is meat, the dish is called in full kaari kalambu- meat with gravy.

In the most general terms, curry is a dish of vegetables or fruits or meat in a sauce, eaten with rice or bread - naan or roti. Curry is the main course of the meal.

Curry can be made from almost anything - from watermelon ( matira curry from Rajasthan) to pork ( Vindaloo from Goa). The term curry itself is not necessarily present in the name. But some common technologies are always present, so let's talk about them.

Powder curry began to be imported to England from India for a very long time, but this is not because of a good life. We got curry paste not long ago, Thai, green ( the most acute), yellow and red ( softer). What can I say? When I was little and I had a Tibetan terrier, my mother bought him “Borscht dressing” in glass jars and cooked borscht. He loved it very much, then shook his red beard for a long time. So, I think that curry paste is very similar to “Borscht Dressing,” although science has already gone far ahead, of course.

However, if you have access to the Christian diaspora in East India, in Mumbai and the Basin, they mix curry powder from over 30 different spices, many of which are unknown outside the region.

Indian women, now much more emancipated, have also switched to blanks, but they make them themselves. Curry Still, it’s quite a troublesome task, it doesn’t cook quickly, so now they started making the preparation - daag - two weeks in advance, and storing it in the refrigerator, using it gradually.

In general, cooking curry can be divided into several main stages - fry the onion, grind the spicy vegetable paste, fry the paste, fry the meat-chicken-vegetables-fish, add broth-juice-milk-coconut milk-yogurt-water and simmer until done, add final aromatic spices in oil.

The first two stages - onions and spicy paste - can be done in advance, significantly saving time. However, we must take into account that each curry has its own paste composition, it is not universal, all preparations are a significant simplification. However, one daag can be used to make fish, meat, chicken or vegetable curries, so some variety is maintained.

The long-time ambassador of Indian cuisine in the UK, the smart and beautiful Camellia Punjabi, has developed such a training curry recipe, which makes sense to try before moving on to more complex options. In general, any curry recipe allows for extensive author's deviations; the main thing is to understand what role this or that ingredient plays and its quantity.

There are usually a lot or a lot of ingredients in a curry, but don't be intimidated. Nowadays it’s quite easy to collect them at home, I used to bring them from all over the world or ask friends and colleagues to bring white poppies or cockscomb flowers, having collected them once, you will already be completely oriented in this bright and fragrant world, it’s interesting there.

So, for 4 servings you will need the following:

One medium chicken or 4 chicken legs or 8 hips or 12 legs

This is just the beginning, now for the gravy:

120 ml oil ( peanut, mustard, sunflower, corn)
3-4 onions, finely chopped
4-5 cloves garlic, crushed and chopped
A piece of ginger root, about 2 cm, crushed and chopped
2 tsp ground coriander
1 tsp turmeric
1 tsp ground cumin (cumin)
1 tsp garam masala *)
1 tsp hot red pepper
4 tomatoes, peeled and chopped
4-5 sprigs fresh cilantro

Chicken ( if it's whole) cut into 12 parts ( wing, thigh, leg, breast into 3 parts x 2).

Heat oil in a large heavy skillet, add onion and sauté over medium heat, stirring frequently, until dark brown. This will take approximately 20-25 minutes.

Add chopped ginger and garlic and fry for one minute. Then add turmeric, cumin, garam masala and hot pepper and fry for 30 seconds. Pour in 2 cups of water and leave over medium heat for 10 minutes, stirring well. Add chopped tomatoes, stir and cook for another 5 minutes.

Your sauce is ready. By the way, at this stage it can be easily frozen. Now add the chicken pieces, pour in another 600 ml of water, cover with a lid and cook until tender - 25-30 minutes.

When serving, sprinkle with chopped cilantro.

Explanations

All spices must be fresh, toasted and freshly ground. That is, you take whole coriander and cumin seeds, fry them in a dry frying pan until there is a strong smell (just don’t burn them) and pound them finely in a mortar.

Turmeric and red pepper can be taken ground.

Ready-made garam masala is sold in "Indian spices" etc., but can easily be made independently from cinnamon, cloves, black pepper and black cardamom.

This is a classic composition. You can also add fennel seeds and bay leaf (or Indian cinnamon leaf, if you can get it). The proportions of the main spices are 3:3:3:1. The process is the same - toast and grind very finely in a mortar, or use a coffee grinder.

At the stage of preparing the sauce, you need to stir almost constantly; the spices easily stick to the pan. Indian cuisine has a technology very similar to Chinese stir-fry, only it is called bhuna. In the same way, we collect everything from the bottom with a spatula, turn it over, and so on many times.

Hindus love to chew bones and who doesn’t love, although there are fifas and tsatsi), but it would be best to cook broth from excess skin, ridge, neck, ends of wings, stumps from legs and roots, strain and fill the sauce with broth, not water.

There is so much oil because otherwise the spices will burn and get fried in the pan. Replacing vegetable oil with ghee will significantly improve the taste.

Serve this chicken curry with white rice ( basmati or other long grain) or roti flatbreads. Uzbek or Armenian lavash makes a good substitute for roti.

There should also be raita on the table ( homemade full-fat yogurt with spicy additives), bittersweet lime or mango chutney, such as fresh onions. Then you will collect all 6 tastes according to Ayurveda. By the way, Ayurveda does not prohibit alcohol.

Today we are revealing an amazingly delicious culinary secret about how one unique spice can conquer our gastronomic preferences forever. The subject of an exciting study will be chicken curry, which is a wonderful “duet” of Indian spices and poultry meat.

Chicken curry - the second name of the dish - is the standard exquisite taste, the basis of the culinary traditions that make up Indian cuisine.

Ingredients:

garlic cloves - 3 pcs.;
chili pepper;
chicken - up to 1.5 kg;
curry powder - 1 tsp;
salt - 10 g;
vegetable oil - 60 g;
potatoes - 6 pcs.;
cream/sour cream - 100 g;
carrots - 3 pcs.

When buying curry seasoning, we will not spare money to purchase real spices in a company store. Cheap product contains unnecessary ballast, has an inexpressive taste, and therefore you should not expect a positive result from it.

Cooking method:

Remove the entrails from the chicken, cut out the wen on the tail, wash the bird under running water and pat dry with paper towels.
To obtain the marinade, chop the garlic cloves and chop the chili pod, put the vegetables in a bowl and season with salt. Add good quality curry and fresh oil to the mixture.
Mix the aromatic mixture and rub the chicken inside and out with it. Place the bird in a pan or basin, cover the dish with film and put it in the refrigerator for 2 hours.
Peel the root vegetables, divide the potatoes into halves or quarters, and cut the carrots into slices. Place the ingredients of the dish on a baking sheet and pour over a small amount drinking water.
We take out the chicken and place it on the vegetable layer. Cover the food with foil and place it in the oven, heated to t=200°C. After 40 minutes, reduce the temperature by 20 degrees and cook the dish for another hour.
Next, remove the baking sheet with the chicken, remove the paper, treat the bird with sour cream or cream and bake for another 15 minutes until crispy.

The prepared dish captivates with its taste immediately and forever. Such is the magic of magic seasoning!

How to fry in a frying pan

Chicken curry is the most popular dish in Great Britain. And this is not surprising, because India for a long time was in the status of a colony of the Kingdom.

Product List:

bulbs - 2 pcs.;
chili pod and flakes;
curry powder -1.5 tsp;
chicken fillet (breast or thigh) - 700 g;
tomato;
cream;
garlic cloves - 4 pcs.;
ginger root - up to 5 cm;
oil (olive or sunflower);
salt.

Cooking features:

For correct compliance technological process We will initially prepare all the products, since then our hands will be busy with other work. Finely grate the peeled ginger root and garlic cloves. Combine both components in a bowl, mix thoroughly, and leave to infuse.
Finely chop the onion, remove the skin from the tomato and chop the tomato into very small cubes.
Separate the chicken fillet from the bones and cut into bite-sized pieces. It is preferable to use meat from the thighs.
When starting to cook chicken curry in a frying pan, be sure to take into account the sequence of adding ingredients. The heat should be medium so that the components of the dish are fried and not simmered.
Pour up to 80 ml of fresh oil into the bowl, lay out the onion, completely immerse it in vegetable fat. Season the mixture with salt and fry until golden brown.
Add the garlic-ginger mixture, heat for another minute, then add the tomato cubes. When it gives juice, add chili pepper. Continuing to constantly stir the food, add curry powder. Fry it well in the sauce, feeling the extraordinary aroma of the blossoming spice.
As soon as the seasoning begins to release oil, add the chicken pieces. Fry them for up to 8 minutes, then pour in drinking water, completely covering the poultry meat with it. Simmer the food for 15 minutes, then add 200 ml of cream. Reduce the heat and heat the food until the sauce thickens well.

Serve the dish to the table, garnishing it with chopped onion and cilantro.

Cooking in a slow cooker

Poultry meat reacts well to oriental herbs and spices not only in a frying pan or oven, but also in our indispensable assistant - a multicooker.

Required Products:

a can of canned corn;
coconut milk - 400 ml;
onions - 2 pcs.;
chicken breast - 400 g;
garlic cloves - 3 pcs.;
green peas (frozen) - 1 cup;
flour - 30 g;
We select the amount of basil, curry and pepper according to preference.

Cooking steps:

Turn on the device on the “Frying” program (t=160°C), set the time to 15 minutes. Place fresh oil in the multicooker bowl, add chopped onion and pressed garlic. Fry the food until golden brown.
Add chopped vegetables to small pieces chicken breast, continue heating until the meat acquires white. Season the dish with salt and spices, mix everything well.
Pour coconut milk into the bowl and change the program to “Stewing”. Cook for 50 minutes, then add defrosted peas and corn to all the ingredients.
Lightly fry the sifted flour in a frying pan, dilute it with half a glass of drinking water and break up all the lumps. We send the composition to the pan of the unit 20 minutes before the end of the cooking process.

Serve the hot dish with rice and fresh vegetables.

Indian chicken curry

The East not only enchants with its unique beauty, but also captivates with its amazing tastes national cuisine. Indian chicken curry will delight the most discerning gourmet.

List of products:

whole milk - 200 ml;
part of ginger root - up to 5 cm;
cumin, peppercorns, turmeric - 1 tbsp. l.;
fresh yogurt (classic) - 200 ml;
chicken drumsticks - up to 10 pcs.;
coriander and fennel (seeds) - 1 tsp each;
cloves - 1 tbsp. l.;
oil (butter and olive);
cardamom grains - 6 pcs.;
a pinch of saffron, bay leaf, cinnamon, hot pepper pod.

Cooking method:

Remove the skin from the legs of the bird, chop them in half, wash them under running water, dry them and pour in some yogurt (100 ml). Leave the meat to marinate for 30 minutes, then fry in vegetable fat.
Heat both types of oils in a saucepan, put chopped onion, grated ginger and pressed garlic cloves into it. Simmer the ingredients until soft, then add water and continue cooking over low heat.
Remove the core from the cardamom and heat it in a frying pan along with the rest of the spices without adding oil. After 60 seconds, when we feel the fragrant smell, move the dishes away from the fire.
Pour whole milk into the pan, add saffron. As soon as the mixture darkens, place it in the garlic mixture, add the fried drumsticks and simmer the food for another half hour. 20 minutes before the end of the process, add the spices broken up with a mixer and the remaining yogurt.

From now on, Indian chicken curry will certainly be included in our diet.

With added rice

This is one of the options for preparing poultry meat seasoned with oriental spices. Added rice not only diversifies the dish, but also makes the food filling and nutritious.

Required components:

bulb;
curry and miso paste - 1 tsp each;
garlic cloves - 3 pcs.;
chicken breasts - 4 pcs.;
rice - 300 g;
coconut milk - 100 ml;
grated ginger root - 1 tbsp. l.;
vegetable oil;
cardamom - 3 pods;
a pinch of turmeric, bay leaf.

Cooking technology:

Heat the coconut milk in a large frying pan. Place ginger, chopped garlic and chopped onion into it. Boil the sauce for a quarter of an hour.
Divide the poultry breast into portions and add them to the aromatic mixture. Simmer the meat until it turns golden brown. Season foods with turmeric and curry.
Now add miso paste (seasoning from Japanese cuisine), cinnamon and well-washed rice. Mix the ingredients of the dish thoroughly. Add the bay leaf and cardamom, simmer the food for 40 minutes over low heat, covered.

Chicken curry with rice is a dish with unique taste and aroma. The magic of oriental spices truly has irresistible temptations.

Jamie Oliver's recipe

Dishes from a famous chef are the result of culinary “selection” Indian spices and British tastes. Chicken in curry sauce was a real hit for the master chef.

Dish ingredients:

garam masala spice mixture - 2 tsp;
garlic cloves - 5 pcs.;
ground cumin - 1 tsp;
yogurt - 50 ml;
part of ginger root - up to 6 cm;
sweet paprika (smoked) - 2 tsp;
lemons - 3 pcs.;
chicken breast - 900 g;
chili pepper - 3 pcs.

For the curry sauce you need;

chopped tomatoes - 800 g (2 cans);
bulbs - 2 pcs.;
olive oil;
chili pepper - 2 pods;
coriander - 1 tbsp. l.;
bunch of cilantro - 30 g;
cloves - 1 tsp;
turmeric - 2 tsp;
coconut milk - 800 ml;
chicken broth cube;
ground almonds - 5 tsp.

Cooking chicken:

Place garam masala, cloves, paprika and cumin into a small frying pan. Stirring continuously, fry the ingredients for 60 seconds, then place them in a large bowl.
Add to the spices the juice and zest of one lemon, finely grated ginger, chopped garlic cloves and dessert spoon sea salt. Season the ingredients of the dish with fresh yogurt.
Separate the chicken fillet from the bones, cut it into pieces (up to 5 cm) and rub with the resulting marinade. Thread portions onto skewers (not very tightly), alternating meat with chili slices (without seeds). Place the pieces on a tray, cover with film and place in the refrigerator for 2 hours.

Preparing curry sauce:

Finely chop the garlic, chili pods, onion and cilantro stems. Fry the vegetables in oil until golden brown.
Add coriander, remaining paprika and garam masala. Continue the process for another 2 minutes, then place the ground almonds in a common bowl. After 60 seconds, add the broth cube divided into crumbs and the tomatoes along with the juice, pour in 300 ml of boiling water.
Reduce the heat to low and simmer the food for 5 minutes, then add the coconut milk. After 20 minutes, the sauce will be ready.

Product List:

bulb;
paprika - 2 tsp;
drinking water - 50 ml;
chicken fillet - 400 g;
vegetable oil - 60 ml;
sweet pepper fruit;
regular sugar - 20 g;
cream - 200 ml;
cauliflower and broccoli - 150 g each;
curry seasoning - 3 tbsp. l.;
a pinch of salt.

Cooking features:

Dry the washed chicken fillet with napkins. Divide it into small strips, season with paprika, regular sugar and pepper, and sprinkle with aromatic oil.
Remove the seeds from the Bulgarian fruit and cut into cubes. Shred the cabbage into slices.
Heat vegetable fat in a wok pan and fry the curry in it.
When a slight spicy smell appears after a minute, add finely chopped onion.
Continue cooking until the vegetable is golden brown, then add chicken pieces to it. Fry for 5 minutes over high heat, continuously stirring the ingredients.
Add chopped vegetables to the meat, season the dish with salt and reduce the heating intensity to a minimum. After the liquid has evaporated, pour in the cream, bring the mixture to a boil and finish cooking.

A little magic - and the new dish will already attract you with its spicy aroma.

With pineapples

This dish is intended for fans of bright taste contrasts. Combination of tender poultry meat with slices tropical fruit perfectly complements the components of the dish.

Product composition:

canned pineapples - 1 can;
starch - 30 g;
curry powder - from 2 tsp:
chicken fillet - 400 g;
garlic cloves - 4 pcs.;
soy sauce - 4 tbsp. l.;
yellow sweet pepper fruit;
onions - 2 heads;
part of ginger root - up to 7 cm;
vegetable oil, salt.

Creating a dish:

Separate the meat from the bones, cut the breast fillet or legs into small portions. Roll each part in starch and fry in hot oil until pink.
Peel the onions and garlic. From bell pepper extract the seeds, remove the white partitions. Remove the skins from the tomatoes. Finely chop everything and fry for 4 minutes.
Continuously stirring the food, add the diced pineapples, after 60 seconds add soy sauce and the rest of the ingredients.
Heat the resulting mass to a boil, continue working with a silicone spatula for another 3 minutes, and then add the pieces of golden fillet. Reduce the heat to low and simmer the food for a quarter of an hour.

The amazing cuisine of the East has given us a lot of aromatic recipes cooking meat. One of the simplest and most popular is chicken curry. Today there are several dozen varieties of this dish.

The website offers you the most popular options that are easy to prepare at home and do not require special skills.

Chicken curry recipe

Inspired by the beauty of India, we invite you to use this recipe. Components:

Shins – 8 pcs.
Classic yogurt – 1 cup.
200 ml cow's milk.
Ginger is a small piece of root.
For frying, butter and olive oil.
7 cardamom seeds.
Cloves – 1 tablespoon.
Zira, turmeric and black peppercorns, 1 tablespoon each.
Fennel and coriander seeds - 1 teaspoon each.
A pinch of saffron.
Cinnamon – 1 stick.
Laurel.
A pod of red hot pepper. If you prefer spicy dishes, then cut the vegetable, otherwise add it whole.

Chicken in Indian sauce getting ready as follows:

Deprive chicken legs from the skin, and remove the bottom joint. The drumstick is chopped in half.
Rinse the meat in running water.
Marinates the legs in 100 ml of yogurt.
Both types of oil are poured into the pan, finely chopped ginger, onion and garlic are added. Simmer over low heat until the ingredients soften.
Pour the cored cardamom and other spices into a dry frying pan. Turn on the stove and place seasonings warm up, after 60 seconds you will feel a wonderful aroma. After this, the pan is removed from the heat.
By this time the onion has softened, add water to it and simmer further.
Boil the milk and add saffron; you will notice how the liquid has changed color.
Fry the drumstick over high heat.
Spices are ground in a mortar. As a last resort, you can use a blender.
Add strained milk, meat and the resulting spices to the container with garlic. Stirring the mixture, simmer for half an hour.
20 minutes before cooking, add cinnamon, bay leaf and pepper. Before turning off, add the remaining yogurt.

Rice and chicken curry are a great combination

You can do cook the meat in Thai. Contains:

Cleaned and washed breasts – 4 pcs.
Any rice– 300 grams.
Bulb.
Grated fresh ginger - a tablespoon.
A couple of cloves of garlic.
Soy sauce – 1.5 tablespoons.
Coconut milk– 100 g.
3 cardamom pods.
Take a teaspoon each of miso paste and curry.
Lavrushka.
A pinch of turmeric.

Cooking features:

Heat the milk in a deep frying pan.
Add ginger, chopped onion, garlic, and cook over medium heat for 15 minutes.
Add the brisket, cut into medium pieces, into the container. Simmer over high heat until the meat turns golden brown.
Sprinkle with curry and turmeric.
Add sauce, filtered water, miso paste and rice. Mix everything thoroughly.
Place cinnamon, bay leaf and cardamom in a container. Cover with a lid; after boiling, the mixture simmers for about 40 minutes.

Chicken curry in creamy sauce

Marvelous gentle recipe chicken with plum sauce with vegetables:

Chicken fillet – 300 gr.
Paprika, sugar and ground black pepper 1 teaspoon each.
Refined oil – 3 tablespoons.
Red sweet pepper – 1 pc.
Onion, medium size.
100 g each of broccoli and cauliflower.
Cup cream.
Water – 3 tablespoons.
A pinch of salt.
Curry seasoning – 2 tablespoons.

Stages of creating a dish:

Cut the fillet into small strips and place in a deep plate. Add pepper, paprika, sugar and sprinkle with oil. Mix well. Place the meat in the refrigerator for half an hour.
We wash the vegetables in running water. Cut the pepper into cubes and the cabbage into thin slices.
Heat the remaining oil in a wok and add curry spices. Stir for 60 seconds until a spicy aroma appears.
Chop the onion and add to the pan.
When the onion has turned golden, add the chicken and mix everything. Cook over high heat for 3-5 minutes.
Add vegetables and water. Mix and add salt. The gas is turned on to the minimum level.
Has the water almost boiled away? Now it's time to add the cream. Let the mixture boil and turn off the heat.

Bon appetit!

Chicken curry

If you are not sure about the correct proportions of spices, then you can replace the sauce with ready-made spices. This option is a win-win in any situation. Even the most sophisticated guests and pampered family members will appreciate your culinary skills very highly.

There are many chicken curry recipes. Combines the flavors and aromas of curry and chicken. And the cooking technology and additional ingredients will add individuality. They can be the most unexpected.

The proposed recipe for chicken with curry sauce resembles oriental fairy tale- also slowly, but steadily, everything moves towards a happy ending - a very appetizing result. Main character this culinary history- sauce. During his “adventure” he undergoes a series of dizzying transformations, successively soaking up what different products offer him. At the very end, the hero turns into a breathtakingly handsome man, to whom the chicken is given without reserve.

Perhaps the metaphor is florid (how could it be otherwise, the East is such a thing), but it is true (like all fairy tales).

And now - the chicken curry recipe in detail.

Ingredients

curry - 2 teaspoons
chicken meat (breast) - 500 grams
onion - 2 large
sweet pepper - 2 large
garlic - 3 cloves
tomato - 4
ginger root - 35-40 grams
olive oil - 2-3 tbsp. spoons
cream - 100 ml

Preparation

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If you want to get not only a spicy, but also a spicy taste of the sauce, add finely chopped chili peppers or a drop of cayenne (red hot or chili powder) at the moment you add the seasonings.

It is recommended to use coconut milk instead of cream - choose what you like best.
The chicken pieces can be any kind, from any part of the chicken, not just the breast. Chicken with curry sauce and whole chicken thighs (legs) turns out very tasty.

If you do not want to use a ready-made curry mixture, then assemble it from individual seasonings. The following curry seasonings are excellent for these purposes: turmeric, fenugreek, coriander, cumin, cinnamon, ginger, cloves, nutmeg, anise You can use all the spices together, or just your favorites.

Experiment and you'll be surprised how rich and unexpected chicken flavor can be!