It is generally accepted that chicken curry with rice and vegetables is an exclusively Indian dish or somehow associated with the East. You will be surprised, but curry as a culinary term originated in Great Britain, and in India itself they know absolutely nothing about it!
The British created the world fame for the dish, and they also invented the word "kari" - translated from the Tamil language of southern India as "sauce". Thus, any vegetables, meat or fish in a spicy sauce can already be considered a curry dish. In England, from the 19th century to this day, there are whole "curry houses" - restaurants with exclusively Indian cuisine. The British are also credited with creating curry.
In those days, all subjects of the British Empire going on an exotic journey to subtropical India were strongly advised to use curry to improve digestion and to disinfect local products. It first went on sale in London in the 18th century and was a mixture of ground powder of turmeric, fenugreek, coriander, caraway seeds and black pepper.
But the indigenous people of India are completely foreign to such a standardized set of spices. The use of certain spices and herbs there determines the lifestyle, the well-being of the family, the place of residence, and even religion. Depending on the traditions of social and family clans, all food can have a sweetish taste or scalding spicy, Muslims refuse pork, Hindus - from eating beef, and vegetarians, the so-called. Jains do not even eat blood-colored red plant foods such as paprika or tomatoes.
Street vendors of aromatic spices usually ask where the buyer is from and prepare an individual spice mix according to the culinary habits of this or that region. Such a set can consist of 20-30 spices and spices, so there are countless options for curry sauce in Indian cuisine and it never gets boring. Of course, in a conversation with Europeans, an Indian can talk about "curry", although in his circle this sauce has authentic names, depending on the rest of the ingredients of the dish - pasanda, korma, saag, dopyaza, tikka. The constant companions of curry sauce are naan wheat tortillas or basmati rice.
Today we had a great opportunity to master the chicken curry recipe. We highly recommend making a classic curry, a recipe with a photo of which will help you figure out how to cook. Chicken with curry is a simple recipe that gives the most unpretentious products an amazing taste, taking us to the land of wonders and oriental tales!
Ingredients for Chicken Rice Curry
- chicken fillet - 0.5 kg;
- water - 100 ml;
- garlic - 3 cloves;
- curry seasoning - 2 tsp;
- cumin / cumin - 0.5 tsp;
- turmeric - 1 tsp;
- chili flakes - 0.5-1 tsp (taste);
- tomato paste - 1 tablespoon;
- onion - 1 pc.;
- salt to taste;
- rice - 1 cup.
Preparation time: 00:10
Cooking time: 00:30
Servings: 2-3 pcs.
World Cuisine: Indian
Cooking method: Extinguishing
The nutritional value 100 grams of cooked dish: calorie content - 76.2 kcal, 8 g of proteins, 2.8 g of fat, 5.0 g of carbohydrates
Cooking curry with chicken and rice. Recipe with step by step photos
To make the curry sauce, finely chop the onion first.
Then also chop the garlic into small segments.
Wash the chicken fillet and cut into cubes about 3 by 3 cm sides.
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If you like and want to use other meats, such as pork, the recipe for pork curry is similar to our proposed chicken curry with rice. Chop the pork a little smaller to cook, and continue cooking as per the recipe. Well, if you exclude animal products from your menu, replace meat with seasonal vegetables. Carrots, zucchini or zucchini, celery, peppers and tomatoes are in perfect harmony with curry - the recipe is vegetarian and just as delicious! Cut the selected vegetables into medium slices, sauté until aldente and simmer in a spicy sauce.
Fry the onion in any vegetable oil without frying it too much, only until a slight yellow tint appears and softens. For Multicooker Chicken Curry with Rice, set the Searing setting and then switch to Braising.
Add tomato paste, curry, turmeric, cumin / cumin, hot chili flakes.
Transfer chopped garlic to the spices, stir and fry the spicy mass for about 2 minutes, stirring all the time.
Place the chicken on top.
Mix the chicken fillet with the tomato-spicy mass and, without ceasing stirring, lightly fry the fillet until whitening (no more than 5 minutes).
As soon as the whole chicken gets under the tomato spicy sauce whitish shade - fill it with water, salt and leave to simmer under the lid for 30 minutes. The curry should thicken, making the meat soft, flavorful and delicious.
How do you think Japanese curry, the recipe of which has been studied by many culinary schools, is different from Indian chicken curry with rice? Firstly, in curry with rice in Japanese style, the sauce will only set off the taste of rice, while Indian curry, the recipe is aimed at savoring the most spicy sauce or stew. Secondly, for cooking chicken curry, Indian cuisine always advises to take fresh spices, grind and mix them immediately before placing them in a dish, but Japanese chefs usually use ready-made sauce or ready-made semi-finished curries prepared in an industrial way. Choose for yourself what you want to see on your dish - more rice or more delicious spicy sauce, try the Japanese or Indian version, in any case, your curry dish will turn out to be excellent!
So, we cook rice in the traditional way, washing it in cold water, filling with water in a ratio of 1 to 2. Optionally, you can add half a teaspoon of turmeric to rice, make it even more useful and more appetizing!
Serve curry with rice as follows: put rice on a wide dish, in the middle we make a depression for curry sauce and chicken. Now you can try!
We hope you learned a lot. useful information about what curry is, where to add it and how to cook great dishes with it. Leave your feedback and comments on whether you got the chicken curry, classic recipe was used or you contributed something of your own and share the results with us!
Bon Appetit!
Did you know that real curry is made only with coconut milk? Not? So I didn't know until I arrived in Sri Lanka. After all, we like - chicken curry is a regular chicken stew with the addition of curry and cream. But here everything is different. There is a specific set of spices and vegetables for each curry recipe and its own cooking technology.
My chicken curry recipe doesn't claim to be authentic. Although I love spicy food, I love the natural taste of chicken even more, especially if it's a homemade chicken. Therefore, I reduced the amount of spices several times, from vegetables I left only tomatoes and onions, and of course I added coconut milk so that the curry chicken somehow corresponded to its name. Recently I have already cooked, but without coconut milk, and it was very interesting to try what will turn out this time. And we filmed how to cook a real curry in Sri Lankan, and soon the video recipe will appear on our website.
Chicken Curry Recipe - Essential Foods:
- Chicken fillet - 1 piece (about 400 g);
- purple onions - 2 pcs;
- tomatoes - 4 pcs;
- lime - 1 pc;
- chili peppers - 1 pod;
- garlic - 2 cloves;
- curry seasoning for chicken - 1.5 tsp;
- coconut milk - 200 ml;
- chili powder - 0.5 tsp;
- ground black pepper - 1 tsp;
- sea salt - to taste;
- brown sugar - 1 tsp;
- vegetable oil (coconut) - 2 tbsp. l.
- chicken broth or water - 150 ml;
- boiled rice - for a side dish.
How to cook chicken in curry sauce
Cut the chicken fillet (with or without skin) into small pieces. I didn’t take off my skin, do as you like.
Season the chicken with salt and pepper with chopped black pepper. Put in a frying pan with heated oil, fry a little (until the first signs of browning). Transfer to a plate.
Prepare spices for chicken curry: take curry powder (about 1.5 teaspoons, provided that the seasoning is not hot), ground chili pepper (there is nowhere without it), freshly ground black pepper and brown sugar. Sugar is needed in case the tomatoes are too sour or add a lot of lime. In general, you can do without it.
Next, vegetables are waiting for us. It is better to take tomatoes that are not very ripe, dense and sweet and sour in taste. Without removing the skin, cut them into larger slices than if cut into a salad. On the contrary, cut the onions into small cubes.
It is better to cook chicken curry in deep dishes: a cauldron, an earthen pot (by the way, real curry is prepared in it), a stewpan with a thick bottom and walls, or in a heavy frying pan. Pour the onion into the heated oil, fry it lightly until transparent. Add the tomatoes and simmer for a couple of minutes.
Put the fried chicken to the vegetables, add all the spices, finely chopped garlic, paprika, and mix immediately so that the spices are distributed over all the products. Keep on fire without adding liquid for about a minute.
Pour in chicken broth or water, cover and, after the liquid begins to boil, make a quiet fire. Season with salt and simmer chicken in curry sauce for 10 minutes until chicken is tender.
When the chicken is tender, pour in the coconut milk, stir in the contents of the pan. Continue simmering for about 10 minutes, adjusting the heat so that the sauce is barely simmering. Do not cover with a lid. Finally taste, if necessary, add lime juice and a little sugar to the curry sauce.
Traditionally, chicken curry is served with rice, and I decided not to deviate from the tradition. I set the rice to cook at about the half-cooked stage of the chicken, in 15 minutes it was cooked. If you also have chicken curry with rice, then make more gravy, it goes very well with rice.
What happened in the end. Still, the chicken curry tasted spicy, so if you don't consider yourself a fire eater, add one thing: either ground or fresh chili. Coconut milk gives an amazing delicate taste and indescribable aroma. Our coconut milk is an expensive and scarce product. You can replace it with cream. You can and should experiment with spices and add only what you like - I am convinced of this and I advise you to always read the recipe and try it on yourself - if something confuses you, replace it with a product that is suitable in composition or with something that suits you.
Description
Chicken curry – classic dish Indian food. Despite the fact that curry is a mixture of spices, it is so often combined with chicken that this word has become the name for the whole dish consisting of chicken and spicy sauce. Not everyone knows, but it's pretty easy to make at home.
Curry is made from any part of chicken, but in our today's step by step recipe shins are used in the photo. You can also cook thighs, wings and even fillets according to this principle.
As for curry, you can buy a ready-made mixture (you can find it in supermarkets). However, we decided to mix the spices ourselves, so that you can remove what you don't like from the recipe and, on the contrary, add what you like to it (for example, replacing chili peppers with paprika).
It's time to start cooking!
Ingredients
-
(10-12 pcs.) -
Canned tomatoes
(250 g) -
(1/2 tsp) -
(1 tsp) -
(3 cm) -
(2 chicken cloves + 7 sauce cloves) -
(4 tablespoons for chicken + 12 tablespoons for sauce) -
(3 glasses) -
(2 pcs.) -
(2 pcs.) -
(1 tsp) -
(1 tsp) -
(1 tsp) -
(1 tsp) -
(6-7 pcs.) -
(3 cm sticks) -
(3 pcs.) -
(2 tsp) -
(7 tbsp.) -
(3 tablespoons)
Cooking steps
We put on the table all the ingredients that will be needed to prepare the dish.
Grind 2 cloves of garlic, add ground chili and ginger and season with 4 tbsp. yogurt. In this mixture we marinate the chicken and put it in the refrigerator for half an hour.
Cooking the sauce. In a saucepan or high frying pan, heat a mixture of vegetable and ghee, in which we fry finely chopped onions, grated ginger and chopped garlic cloves (7 pcs.). The ingredients should take on a golden hue.
After that, remove them from the stove and grind them with a blender.
Put cinnamon, cloves, cardamom and bay leaves in the remaining oil and heat for no more than a minute.
Then add the onion-garlic-ginger puree.
We put chopped tomatoes there and simmer for a couple of minutes.
After that, add all the remaining ground spices.
Mix the ingredients thoroughly and fry until the liquid from the tomatoes evaporates.
Pour in 12 tbsp. yogurt and boil until the oil separates. Then pour in 3 tbsp. boiling water, wait for a boil and simmer over low heat.
Lightly fry the chicken in a frying pan in a little oil.
We transfer it to the sauce and simmer it all together on the stove for about half an hour.
Serve ready-made chicken curry with a side dish of rice or potatoes.
Bon Appetit!
Curry is a traditional Indian seasoning, which is a mixture of various spices, which is prepared in India to your taste just before use, and we can buy it in the form of a powder with a varying composition depending on the manufacturer. The main component of curry is turmeric, which has a rich aroma and many useful properties, but at the same time has a rather weak unexpressed taste. Therefore, the seasoning contains many other ingredients, such as ginger, coriander, red and black pepper, cumin, cinnamon, cloves and some others. The curry powder sold in our stores is moderately hot and can be added to dishes in large quantities to give them a pronounced oriental flavor and aroma.
In Asian countries, curry-based sauces are used to prepare thick sauces with a rich taste and stew meat, fish or various vegetables in them. Since such dishes have a very simple cooking technology and a set of ingredients that are quite accessible to us, they have become widespread and popular all over the world. And today I will show you how to cook a very tasty and unusual dish at home - chicken curry. This chicken is not at all difficult to cook and rather quickly, and the result is a very aromatic dish with a deep rich taste and bright oriental flavor.
Chicken curry cooked over this simple recipe, is a small piece of meat stewed in a thick tomato sauce with the addition of coconut milk, which gives the dish a special velvety texture. The pronounced taste of Indian seasoning and a little spiciness make this meat dish truly bright and festive. Try to cook this unusual meal for your family and guests, and the spicy chicken in curry sauce will certainly give you a piece of the southern sun and a lot of good mood!
Helpful information
How to make chicken curry - the most delicious chicken curry recipe with coconut milk with step by step photos
INGREDIENTS:
- 1 - 1.2 kg chicken fillet(from the chest and thigh)
- 3 medium onions
- 1 head of garlic
- 1 chili pepper
- 3 tbsp. l. tomato paste
- 200 g coconut milk
- 2 tbsp. l. curry powder (10 g)
- 80 ml vegetable oil
COOKING METHOD:
1. To make the chicken curry, peel the onions and cut them into thin half rings. Peel and chop the garlic with a knife or using a garlic press.
2. Wash the chicken fillet, dry and cut into medium cubes.
I usually use a mixture of chicken breast and thigh to make my chicken curry, with a preference for the juicier red meat. Alternatively, for this dish, you can take a whole chicken and cut it into small pieces.
3. In a cauldron or a thick-walled saucepan, heat 50 ml of vegetable oil, put the onion and fry it over medium heat for 8 - 10 minutes until transparent. 
4. Remove the onion from the cauldron, add the remaining oil and fry the chicken over high heat for 8 to 10 minutes, until all the meat turns white. 
5. Return the fried onions to the cauldron and add the chili pepper, cut into half rings.
Adjust the amount of pepper to your taste, and if you do not like too spicy dishes, remove the seeds from the pepper. I advise you to work with chili peppers with rubber gloves, otherwise all the microtraumas on your hands will unpleasantly remind you of their existence.
6. Add chopped garlic, tomato paste and curry powder, stir and cook over medium heat for 5 minutes.
7. Pour coconut milk into the chicken curry and mix everything thoroughly.
Advice! Coconut milk is sold as canned food in many large supermarkets and is stored for quite a long time, so it is quite reasonable to keep a jar in reserve on the farm. If you still don't have coconut milk, you can replace it with heavy cream (25% fat and above).
8. Simmer the dish at a low boil without a lid for 20 - 25 minutes, until the sauce thickens to the desired consistency. 
It is best to serve tender pieces of meat with boiled rice, seasoned with a thick spicy sauce. Hearty and flavorful Indian-style chicken curry is ready! 
simply means gravy, sauce. Narrower, the Tamils have a word kaari... Tamil has 12 vowels and phonetics is very different from European. Different pronunciation can mean different things; the meaning also depends on which caste representative uses it. For the Brahmin, kaari will always be a vegetable dish, for others - kaari this is meat, the dish is completely called kaari kalambu- meat with gravy.
Generally speaking, curry is a dish of vegetables or fruits or meat in a sauce that is eaten with rice or bread - naan or roti. Curry is the main course of the meal.
Curry can be made with almost anything - from watermelon ( matira curry from rajasthan) to pork ( vindaloo from goa). The term curry itself is not necessarily present in the title. But some common technologies are always present, so let's talk about them.
Powder curry began to be imported to England for a start from India for a very long time, but this is not a good life. Curry paste appeared not so 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 very much, then shook his red beard for a long time. So, I think that curry paste is very akin to "Borscht Dressing", although science has gone far ahead, of course.
However, if you have outlets 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, only they make them on their own. Curry nevertheless, it is a rather troublesome business, it is not prepared quickly, so now they began to make a blank - daag - two weeks in advance, and store it in the refrigerator, using it gradually.
In general, curry preparation can be divided into several main stages - onions are fried, spicy-vegetable paste is ground, pasta is fried, meat-chicken-vegetables-fish is fried, poured with broth-juice-milk-coconut milk-yogurt-water and stewed until tender, add final aromatic spices in oil.
Here are the first two steps - onions and spicy pasta - that can be done ahead of time, saving a lot of time. However, it should be borne in mind that each curry has its own paste composition, it is not universal, all the blanks are a significant simplification. However, one daag can make curry from fish, meat, chicken or vegetables, so that some variety is preserved.
Camellia Punjabi, a longtime ambassador of Indian cuisine to Great Britain, has developed such a training curry recipe which makes sense to try before tackling more complex options. In general, any curry recipe allows extensive copyright deviations, the main thing is to understand what role this or that ingredient plays and its amount.
There are usually a lot or a lot of ingredients in curry, but don't be intimidated. Now it is quite easy to collect them at home, I used to bring them from all over the world or asked my friends and colleagues to bring a white poppy or cockscomb flowers, collecting them once, you will already be quite familiar with this bright and fragrant world, it is interesting there.
So, 4 servings will require the following:
- One medium chicken or 4 chicken legs or 8 thighs 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 of garlic, crush and chop
- A piece of ginger root, about 2 cm, crush and chop
- 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 of fresh cilantro
Chicken ( if it is whole) chop into 12 pieces ( wing, thigh, leg, breast in 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 cook 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.
The sauce is ready. By the way, at this stage it can be easily frozen. Now add the chicken pieces, add another 600 ml of water, cover and cook until tender - 25-30 minutes.
Sprinkle with chopped cilantro when serving.
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 they smell strong (just do not burn) and grind them finely in a mortar.
Turmeric and red peppers can be ground.
Ready-made garam masala is sold in "Indian spices" etc., but is easily made yourself from cinnamon, cloves, black pepper and black cardamom.
This is a classic line-up. You can add more 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 crush very finely in a mortar, or use a coffee grinder.
At the stage of making 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 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 gnaw bones ( and who does not love, although there are fifa and tsatsy), but it would be most correct to cook the broth from excess skin, ridge, neck, ends of wings, kultyyshek from legs and roots, strain and pour the sauce with broth, not water.
There is so much oil, because otherwise the spices will burn and fry 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 cakes. Uzbek or Armenian lavash is a good substitute for roti.
Wright should also be on the table ( homemade fatty yogurt with spicy additives), bitter lime or mango chutney, such as fresh onions. Then you will type in all 6 flavors of Ayurveda. By the way, Ayurveda does not prohibit alcohol.
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