Curry with coconut milk. Vegetable curry with coconut milk and rice. Serving ingredients

Chicken curry is a spicy dish from Indian cuisine that has long won love and reverence among consumers far from their territorial homeland. This is due to the amazing taste characteristics and indescribable aroma of the dish, which cannot leave anyone indifferent.

Chicken in curry sauce

Chicken curry, the recipe of which may vary depending on the territorial origin, is mostly prepared in an elementary way and involves following simple and accessible recommendations:

1. You can use chicken legs, thighs, portioned chicken carcass or chicken breast fillet, chopping it into pieces.
2. Unless otherwise specified in the recipe, the meat is first fried in a frying pan and then added to a container with sauce for further stewing.
3. Depending on the technology, the sauce is prepared from a tomato, cream, fermented milk or milk base with the addition of grated ginger, sautéed in oil, chopped onion and garlic.
4. often served with rice, less often with potatoes or other side dishes.

Chicken curry - Indian recipe

The chicken is prepared using coconut milk or, in this case, natural yogurt without additives. The thickness of the dish can be adjusted by adding more or less water, and the spiciness with the amount of pepper. By spending about an hour, you can make a hearty dish for six people.

Ingredients:

• chicken drumsticks or thighs – 12 pcs.;
• canned tomatoes – 250 g;
• ginger – 1.5 teaspoons;
• garlic – 1.5 heads;
• onions – 2 pcs.;
• water – 1-3 glasses;
• curry seasoning – 3 tbsp. spoons;
• laurel – 2 pcs.;
• yogurt – 350 g;
• vegetable oil – 150 ml;
• salt, black pepper and cayenne.

Preparation

1. Season the prepared chicken with two spoons of yogurt, add ½ spoon of ginger and three grated garlic cloves, stir, let soak and brown on all sides.
2. Add curry, all the spices, tomatoes, and after 3 minutes yogurt to the onions fried in oil, the remaining garlic and ginger.
3. Simmer the ingredients until the oil separates, then add water, add the golden brown chicken, add salt to the contents and simmer until the meat is cooked.

Thai chicken curry

Read on to learn how to make chicken curry with a Thai twist. The recipe involves the use of often unavailable products, which most likely not everyone has in stock. If desired, they can be purchased in specialized stores or departments of large supermarkets.

Ingredients:

• chicken fillet – 500 g;
• banana leaves – 50 g;
• ginger – 1 teaspoon;
• garlic – 1 head;
• onion – 1 pc.;
• coconut milk – 80 ml;
• coriander – 1 teaspoon;
• lemon leaves and lemon grass – 5 g each;
• chili pepper – 1 pc.;
• vegetable oil – 30 ml;
• chili paste – 10 g;
• salt.

Preparation

1. The fillets are cut, seasoned with half the chili paste, coriander, wrapped in banana leaves and allowed to marinate.
2. Fry garlic, onion and ginger in oil, add meat and fry.
3. Pour in a little water and after it evaporates, add the remaining ingredients and simmer for 20 minutes.

Chicken curry with pineapple - recipe

Chicken curry with pineapple will appeal to lovers of contrasting flavor combinations. Tender poultry pulp, complemented by slices of tropical fruit, harmonizes perfectly with spicy spices and vegetables, creating an original dish that is worthy in all respects. It only takes half an hour to create two or three servings.

Ingredients:

• chicken fillet – 500 g;
• pineapples – 200 g;
• ginger – 1 teaspoon;
• garlic – 3 cloves;
• onion – 1 pc.;
• tomatoes – 3 pcs.;
• curry seasoning – 1 tbsp. spoon;
• soy sauce – 50 ml;
• starch - 2 tbsp. spoons;
• vegetable oil – 30 ml;
• salt, hot pepper.

Preparation

1. The meat is cut, rolled in starch and fried.
2. Sauté onions and garlic in a frying pan, add tomatoes, and after 3 minutes add all the other ingredients, curry and fillet.
3. After 10 minutes of simmering, the chicken seasoned with pineapple curry will be ready.

Chicken Curry with Coconut Milk – Recipe

Chicken with curry seasoning is often complemented, which enriches the taste characteristics of the dish and gives it an Indian accent. In this version, both the meat and the gravy, which is used to flavor the side dish when serving, are equally delicious and aromatic. By spending just half an hour, you can prepare a dish for 6 people.

Ingredients:

• chicken fillet – 1 kg;
• coconut milk – 200 ml;
• ginger – 1 teaspoon;
• garlic – 2 cloves;
• onions – 2 pcs.;
• curry and turmeric - 1 teaspoon each;
• flour – 1 tbsp. spoons;
• vegetable oil – 30 ml;
• salt, hot pepper.

Preparation

1. Spices are added to the onion sautéed with garlic and ginger, along with slices of chicken and browned.
2. Pour in water, simmer for 15 minutes, evaporate the moisture, add flour and pour in milk.
3. When the sauce thickens, the chicken and coconut milk curry is ready.

Chicken with curry and cream

Chicken curry in creamy sauce is prepared from readily available and simple ingredients, but it turns out no less tasty, aromatic and appetizing. When using breast fillet, the whole process will take no more than half an hour. Other parts of the bird carcass take a little longer to cook, but they turn out juicier and more nutritious.

Ingredients:

• chicken fillet – 0.5 kg;
• cream – 200 ml;
• ginger – 1 teaspoon;
• garlic – 2 cloves;
• onions – 2 pcs.;
• curry – 1 tbsp. spoon;
• salt pepper.

Preparation

1. Fry vegetables with ginger, add meat, and after 5 minutes cream.
2. After 20 minutes of simmering under the lid, the chicken curry will be ready.

Chicken and Rice Curry Recipe

Chicken seasoned with curry and stewed with rice is a version of the dish with an Indian accent, adapted to the taste needs of consumers for whom European or Slavic cuisine is more familiar. In just 40 minutes you can prepare a self-sufficient dish and feed it to four people.

Ingredients:

• chicken fillet – 600 g;
• rice – 200 g;
• broth – 600 ml;
• ginger – 1 teaspoon;
• garlic – 3 cloves;
• onion – 1 pc.;
• curry – 1 tbsp. spoon;
• cinnamon – ¼ teaspoon;
• salt pepper.

Preparation

1. Fry the fillet, season with curry, and place on a plate.
2. Sauté onions, garlic and ginger, add spices, rice, and broth.
3. Cook the contents under the lid until almost done, add the meat and stir.
4. After 7 minutes, the chicken curry with rice will be ready.

Chicken curry with vegetables

Next, you will learn how to cook chicken curry with vegetables. The resulting dish can be served on its own or complemented with rice or other side dish. The vegetable set can be changed, focusing on your taste preferences and the availability of products. From the specified number of ingredients you will get 4 servings of food.

Ingredients:

• chicken fillet – 500 g;
• ginger – 1 teaspoon;
• garlic – 4 cloves;
• bell peppers, onions and carrots – 2 pcs.;
• celery stalks, large tomatoes - 4 pcs.;
• curry – 1 tbsp. spoon;
• salt pepper.

Preparation

1. Fry the chopped vegetables and chicken alternately.
2. Combine the ingredients, add seasonings, grated tomatoes, and leave to simmer under the lid.
3. In 20 minutes, the chicken curry with vegetables will be ready.

Chicken Curry with Bananas – Recipe

Chicken curry with bananas is an exotic dish for our latitudes, but once you try it, you will forever remain among its loyal fans. In addition to the amazing taste characteristics, the simplicity of the recipe, which takes no more than half an hour, is also captivating. The specified quantity of products is enough for 6 servings.

The term “curry”, like a kind of umbrella, covers a whole range of dishes, the origin of which most people associate with the cuisine of the Indian subcontinent. The common feature of all is the use of a complex combination of spices and herbs during their preparation, always including fresh or dried hot peppers. However, the effect of the mentioned term is limited, as a rule, to those that are prepared with sauce. Recipes containing curry as an ingredient are common in the southern states of India, and they always contain leaves of the tree of the same name.

There are a great many variations of food that fit the generic concept of “curry”. However, the exact combination of spices for each such original recipe often depends on the national, religious and cultural traditions of the region where it is prepared, as well as, if you like, family preferences. Such curries often have their own specific names, which are determined by their ingredients, spices or cooking methods. Spices used in curries can be whole or ground, raw or cooked, and added at different stages of cooking to produce varying flavor results.

The main spices found in most a la curry dishes are: coriander, cumin and turmeric. In regions with different geographical locations, curries include: fish, red and white meat, rice, lentils and vegetables. Curry powder is primarily an invention of Western civilization, and its origins are generally dated by culinary historians to the mid-eighteenth century. However, the first such mixtures were prepared by Indian merchants specifically for members of the British colonial government and demobilized officers of the royal army, who, going to England, gladly stocked up on this seasoning.

As I said, dishes classified as curry are prepared with fish, shellfish, mussels, pork, chicken or combinations of these ingredients. However, most Indian curries (mostly for religious or ethical reasons) are vegetarian.

Curries can be either so-called “dry” or “liquid”. Dry curries are cooked with a small amount of broth, which is subsequently evaporated, leaving all other ingredients coated in a thin and aromatic layer of spices. Curries with a lot of liquid include various bean purees, chopped onions, yogurt, cream, coconut milk or all kinds of broths.

(makes four to six servings)

Curry ingredients:

• 400 grams potatoes (peeled and cut into medium-sized pieces)
• 2 medium carrots (peeled and cut diagonally into ovals up to 1 cm thick)
• 300 grams pumpkin pulp (cut into cubes)
• 2 medium red onions (peeled and cut into large pieces)
• 4 large cloves garlic (peeled and crushed with a knife)
• Freshly squeezed juice and zest of two limes
• 2 cm fresh ginger root (peeled and thinly sliced)
• 25 grams (or half a package) red curry paste - sold in Asian departments
• 1 cup canned chopped tomatoes (or fresh if in season)
• 2 tablespoons tomato puree
• 1 cup coconut milk
• A couple of glasses of vegetable broth
• Vegetable oil
• Salt pepper

Serving ingredients:

• Steamed rice, basil or cilantro leaves with tender parts of sprigs, lime wedges

Preparation:

1. Heat a couple of tablespoons of vegetable oil in a large heavy frying pan or casserole over medium heat. Fry the garlic, ginger, juice and lime zest in it for 3-4 minutes. Salt. Add curry paste and tomato puree and cook for another 4 minutes. Then add the tomatoes to the pan and cook for the next 5 minutes until the mixture darkens a little, doing something like deglazing at the same time.
2. Pour in the coconut milk and taste the mixture for salt. Bring to a boil and cook the seasoning over low heat for 20-25 minutes until it becomes rich and aromatic.
3. Now put the potatoes and carrots in the pan, pour in the broth (you can use our recommendations) to cover the vegetables. Partially cover the pan with a lid and simmer for 15-20 minutes. Then add the onion, pumpkin and cook for another 15 minutes.
4. Place rice on top of the finished curry and garnish with cilantro and lime wedges. Serve to the table.
5. The curry can be prepared a couple of days before the main cooking.
6. Bon appetit!))

Also read on our blog:

Vegetable stew of mashed potatoes, baked onions and mushrooms with herbs and mojo rojo sauce

time

portions

kitchen

Indian

complexity:

Gaggan Anand

Chef at Bangkog restaurant Gaggan

Born in India, worked in different countries of the world, and had his own restaurant Gaggan opened in Thailand.

At 19 years old Gaggan started working for the Taj Group, India's largest hotel chain. At 22, he cooked for President Abdul Kalam and sometimes for his guests. In 2007, he trained with Spanish chef Ferran Adria at the El Bulli restaurant, and three years later he opened his own restaurant Gaggan in Bangkok, which is ranked 17th in the 50 Best Restaurants S.Pellegrino 2014 ranking.

AS GAGGAN HIMSELF SAYS, He had an interest in cooking since childhood; food in the family of the future chef has always been a passion and way of life. “In India, it is common to cook at home, for example, when a family buys a house, the first thing they look at is the size of the kitchen. On Sundays, my father and I went to the market and the butcher shop. My mother always taught me that heat is a power, and like any power, it should not be overused, so when preparing a dish, you need to use one or two spices,” says Gaggan.

Reference

There is a misconception that curry is just a spice. But that's not true. Curry is anything in gravy, the simplest homemade Indian food; the same dish as soup or stew. There are no standards here: every family prepares curry differently, so there are thousands of recipes. There are only basic ingredients: chicken, spices and sauce, and then it’s up to whoever you like. Some cook with cream, others with water, and my mother cooks with coconut milk. I'll tell you her recipe.

Ingredients

Chicken fillet 600 g

Vegetable oil 50 ml

Shallot 200 g

Tomatoes 4 pieces

Ginger 50 g

Coconut milk 200 g

Dry turmeric 5 g

Fresh hot green pepper taste

Fresh coriander leaves 25 g

Salt 1 teaspoon

Caraway 3 g

Coriander oil For decoration

Green pea sprouts For decoration

Chop the onion, peppers and tomatoes into strips, chicken as desired, grate the ginger or chop into small pieces.

Fry onions in a frying pan with butter and cumin until brown, then add chicken and turmeric, salt, sprinkle with water and fry for two minutes.

Add pepper, coriander leaves, ginger and tomatoes and cook until the latter turns into a sauce. Sprinkle with water and leave on the fire for another five minutes - you should get a thick mass.

Add coconut milk mix.

Place curry in a deep bowl, decorate with drops of coriander oil on top ( the chef warns that this is an optional step, because it is not easy to find such oil in Moscow) and pea sprouts. Serve with rice or bread, which can be pre-fried in butter.

Text: Alina Sorokina

Photos: Mark Boyarsky

Gaggan Anand, chef of a Bangkok restaurant