You've probably seen curry on the spice racks in the store. And the dish with the same name is widely known and very popular. Probably, many of them will be one of the first to come to mind when it comes to Indian cuisine. And if the seasoning that we sell under the name "curry" is quite suitable in order to appreciate its taste, then this ready-made mixture is not added to a real curry dish.
Why is that? Because ready-made curry is a multicomponent mixture designed to simplify home cooking by replacing a dozen individual spices. On the other hand, a curry dish can be incredibly different depending on what balance of spices the chef chooses, when it is not limited to the ready-made mixture. It is in this case that you will feel the bright and unique taste of this dish, find the perfect balance for yourself and fall in love with it once and for all!
We bring to your attention a recipe for chicken curry - perhaps our most popular dish of all curries. In India, it is prepared from a variety of meats, vegetables, and often fish. Cooking chicken in Indian curry sauce is very simple, it turns out bright and rich, and you can arrange a whole holiday in Indian style!
Ingredients (for 3-4 servings)
- 8-9 chicken drumsticks
- 1 large onion
- 4-5 cloves of garlic
- 2 tbsp. tablespoons of vegetable oil
- 2 tbsp. tablespoons of butter
- 1 tbsp. a spoonful of heavy cream
- 2 bay leaves
- 2 boxes of cardamom
- 2 carnation buds
- 1.5 teaspoons of mustard seeds (preferably black)
- 1 teaspoon turmeric
- 0.5 tsp dry ginger
- 0.5 tsp red hot pepper
- 0.5 teaspoon of cumin
- 0.5 tsp coriander
- 0.5 tsp black pepper
- 0.25 teaspoons of cinnamon
- salt to taste
Indian Curry Chicken Recipe
Cooking curry, like many other Indian dishes, begins with flavoring the oil, creating the main flavor. To do this, heat oil and butter in a frying pan. By the way, mustard oil is very often used in Indian cuisine, so if you have it, use it.
Add bay leaf and all spices except salt to the heated oil.
Stir and heat the spices a little so that they begin to give off aroma.
At this time, cut the onion into half rings.
Transfer the onion to the skillet and cook until tender.
Chop the garlic into slices and add it to the spiced onion.
Cook for 2-3 minutes, then add the cream to the skillet.
Stir and pour in a little water so that it fills the pan 1.5-2 cm.
Originally from a sunny and hot country, this aromatic stew - curry - will feed and warm your household in the best way possible on dark, cold evenings. There is nothing difficult in preparing it, but you will have to add a few spices to your usual set. All of them are available today and are inexpensive, and you will later need them not only for cooking Indian dishes, but also for any oriental ones, so it is worth stopping by the store.
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Yesterday, two of which - queso blanco (fresco) and traditional Indian paneer cheese - are widely used in vegetarian curries. If you didn't have time to make them, then it's okay, you can safely use purchased or analogs - dense curd cheeses without rennet. For example, Adyghe.
Cheese has historically been used as a protein substitute in vegetarian cuisine. The population of most of India, due to religious beliefs, and often just poverty, does not consume anything other than plant foods and milk, therefore it was there that both paneer cheese and recipes for dishes with its use were invented.
Photo: Mukesh Kumar / Shutterstock.com
A curry dish is, in fact, vegetables stewed in one bowl with cheese, meat, poultry or fish in a special sauce. It can be both sharp and soft. Both tomato-creamy and vegetable, with potatoes and pumpkin. Coconut or lemon, served with boiled rice. But always - with the addition of special aromatic spices and spices that make curry unlike any stewed "pot".
There are as many options for Indian curry as there are Slavic borscht. In every house it is prepared in its own way. Therefore, today I offer you two basic options to choose from - vegetarian and meat, with which we will begin.
Indian yellow curry with meat
Photo: Lesya Dolyuk / Shutterstock.com
As you remember, the cow in India is a sacred animal, so the authentic Indian curry was prepared either from poultry or lamb and goat meat. And the cheapest parts are bones and scraps. Whichever meat you choose, consider the cooking time. And remember that only meat on the bones will add richness to the dish, and low-fat cuts of meat and chicken fillets will give you convenience of consumption and greater dieteticity.
Ingredients:
Lamb or goat meat chopped into small pieces - 1 kg; vegetable oil, 1 large onion, 1 carrot, 100 g potatoes and 100 g pumpkin (or legumes with beans), 5 cloves of garlic, 5-7 cm fresh ginger root, 1 fresh hot chili pepper, 1 lemon or lemon salt, 2 tbsp ... l. tomato paste, 250 ml cream or coconut milk, pepper.
Dry ground spices in equal proportions, 1 tablespoon each: cumin, coriander, turmeric, parsley, curry seasoning (yellow) or ready-made mixture of garam masala; 1/2 tsp ground cardamom.
For Spicy Rice - 1 dried anise star, ½ cinnamon stick, turmeric, saffron and lemon juice (optional).
For serving - leaves of mint, cilantro or parsley; thin cake
Preparation:
We heat vegetable oil in cast iron. Add chopped onions, carrots, garlic and ginger. They will not only beat off an unpleasant smell, but also give tenderness and sweetness to tough meat. Stir down, add tomato paste, half of all dry spices and a little boiling water. Stir well, lower the heat, add the meat and simmer until cooked with the lid closed, adding water if necessary.
Add diced potatoes and pumpkin (or beans with legumes), and basically any seasonal vegetables you want. We introduce coconut milk or cream. Toss in fresh chili peppers with rings, salt and pepper. Add all the remaining dry spices. Simmer until all ingredients are cooked. Finally, add a little lemon juice or salt.
Let the curry brew, while cooking the rice. We immediately add salt, dry turmeric and anise to the water. They will give color and smell. When the rice is almost ready, take out the anise, add cinnamon (optional), add saffron diluted in a small amount of water. Squeeze a little lemon juice into the finished rice (optional).
Serve either separately, in a beautiful shape, or on the same plate with meat curry, sprinkled with cilantro and parsley on top. If you want a completely authentic version - instead of cutlery, we use a thin flat cake, in which we also put a spoonful of pure natural yogurt with a mint leaf.
Curry with paneer cheese
Photo: Joshua Resnick / Shutterstock.com
Ingredients:
1/4 cup olive oil, 1 onion, chopped, 1 tsp. grated garlic, 1 tsp. grated ginger root, 2 serrano peppers or ¾ tsp. dry red chili, ¾ tsp. ground cumin, ¾ tsp ground coriander, 1 tsp. seasonings garam masala, ¾ tsp ground turmeric, 2 tbsp. l. tomato paste, 1 tsp. ketchup, a handful of frozen green peas, water, cream, paneer cheese, salt, pepper, parsley.
Preparation:
Heat the oil over medium heat. Simmer the onions until transparent. Reduce heat and caramelize it until brown for 15 minutes. Add grated ginger and garlic, cook for a couple of minutes.
Add serrano or chili pepper, ground cumin, coriander, turmeric and garam masala, red bell pepper (optional) and simmer for a few minutes, stirring occasionally.
Introducing tomato paste and ketchup. He will add sweetness. You can use a teaspoon of brown sugar instead. Pour in boiling water, add paneer cheese, cut into small cubes, and a handful of green peas. Cook, stirring occasionally, for 3 minutes. Then add the cream. We use the quantity as desired. Bring everything to a boil and cook for another 5 minutes. Sprinkle the finished curry with parsley, salt and pepper to taste.
Serve with boiled rice or flat cakes.
As I already mentioned, there are many options for Indian curry, and you can experiment and "play" with it. If you want redder, add more tomato puree. Solar - turmeric, dry yellow curry and saffron. Exotic - coconut milk with lime juice and fresh green curry leaves. Hot, scalding - various hot peppers: from chili to jalapenos. (Traditionally, of course, Indian curry is very spicy, but the recipes provided are aimed at the average consumer.)
The very word "curry" - from the French cuire - to cook, first appeared in an English cookbook in 1390. The first description of the powder "kari podi" as the name of an Indian spice - in the 17th century in Portugal. And the first recipe for the dish itself was in the 18th century, and also in Foggy Albion, which for a long time remained the colonizer of India.
Photo: I Wei Huang / Shutterstock.com
Today this dish is absolutely international. It is prepared in Europe and Australia, Nepal and Tibet, Indonesia and Malaysia, the Philippines and Vietnam. And in each region, those ingredients are used that naturally grow and graze in these territories. The main base is still the following spices and seasonings: ginger, hot pepper, turmeric, cumin and coriander. The most popular are ready-made masala mixtures, which are used for curries, and, of course, the yellow powder of the same name, which already contains many of the ground spices listed. It happens both green and red.
But that's a completely different story ...
Indian-style chicken curry is a delicious dish known not only in India and the countries of Southeast Asia, but all over the world! The name comes from the word kari - "vegetable sauce". You can cook Indian chicken in a saucepan on the stove, slow cooker or oven. Below are two step-by-step recipes to help you make a flavorful and satisfying chicken. Dishes differ in the composition of the ingredients, but each of them has its own unique taste.
Delicious Chicken Curry Recipe
Ingredients:
- 2 chicken breasts
- 1 tsp curry
- 1 glass of sour cream
- Glass of coconut milk
- 2 onions, chopped
- Tomato paste - 300 ml
- 2 tsp chopped garlic
- 1 tsp sunflower oil
- Salt, pepper, cloves, lemon juice
- Turmeric, ginger, cardamom, cinnamon
Preparation:
- Marinate the meat in sour cream with lemon juice and cinnamon, refrigerate for an hour.
- Dry the marinated breasts and fry with butter in a skillet until golden brown. Then set them aside and sauté a mixture of onions, garlic and ginger with curry and turmeric in a skillet.
- Place the chicken in a skillet and add the coconut milk, cardamom, cloves and tomato paste, and the salt and pepper. Cook for about 20-30 minutes.
Chicken curry
We bring to your attention another recipe on how to cook delicious and mouth-watering chicken in the "Indian" style. Preparing the dish is easy, in about 1 hour.
Products:
- Chicken - 2 breasts
- Curry (powder) - 2.5-3 tsp
- Garlic - 2 cloves
- Onions - 1 pc.
- Green pepper - half a pod
- Tomato paste - 1-1.5 tablespoons
- Sunflower oil - 2 tablespoons
- Water - 1 glass
- Salt to taste
Preparation:
- Pour vegetable oil into a saucepan and put on fire to heat it up. At this time, remove the husk from the onions and chop with a knife. Peel and chop the garlic as well.
- Put the onion in a saucepan, stir well with oil and fry. Add the peeled garlic cloves.
- Fry until tender.
- Next, you need to make the curry sauce. Combine the powder with the tomato paste and stir well to form a homogeneous paste.
- Add the sauce to the saucepan and cook for about two minutes.
- Rinse the breasts, cut into small pieces and place in a saucepan. Stir the mixture for 5-6 minutes - during this time the mass will turn golden brown.
- Pour in a glass of water, a little salt and simmer for about 25 minutes over low heat, stirring the contents of the pan from time to time.
Rice is usually served as a side dish with Indian chicken curry. Bon Appetit!
Juicy chunks of grilled chicken with pepper and onions, tomato sauce and aromatic spices - there are many ways to cook chicken curry. But it is best paired with Indian curry and vegetable flavored sauce. To do this, just add a little natural yogurt and the delicious dish is ready.
Chicken curry: Indian recipe
| Ingredients | Quantity |
|---|---|
| chicken fillet - | two halves |
| curry paste and dry mix - | 1 tbsp. spoon |
| onion - | 1 PC. |
| garlic - | large chopped clove |
| chile - | 1 PC. |
| finely chopped ginger root - | 1.5 cm |
| sugar - | 0.5 teaspoon |
| lemon or lime juice - | 1 tablespoon |
| olive or any vegetable oil - | 30 g |
| coconut milk - | 400 ml |
| salt and pepper - | taste |
| Cooking time: 90 minutes | Calorie content per 100 grams: 185 Kcal |
Cooking Indian chicken is easy. This is done, as a rule, in an ordinary frying pan, which is used in the cuisine of this people for quick frying. This is one of the traditional Indian dishes not only in India itself. They managed to fall in love with him in many other countries, including in Russia.
Wash the meat, chop, season with marinade, which is prepared as follows. Mix hot peppers, garlic, lime juice, ginger and oil in a bowl. In this marinade, marinate the meat for at least 30 minutes. Better all night.
Fry the onions in a preheated pan with oil, add the meat along with the contents of the bowl. Fry until golden brown.
Add sugar and both curries, fry everything together for a while. Pour in coconut milk, cover the pan with a lid and simmer over low heat for about 10 minutes. Season with salt and pepper. Sprinkle with parsley or other herbs.
Serve with naan cakes, baked potatoes or rice.
How to cook a dish with rice
Ingredients:
- 300 g long rice;
- 500 g chicken breasts;
- 400 g of tomatoes;
- 100 g onions;
- 1 hot chilli pepper;
- 1 clove of garlic;
- juice of half a lime;
- 200 ml coconut milk;
- spoonful: ginger, turmeric, chili, coriander;
- a pinch of salt.
Cooking time: 1 hour 40 minutes.
Caloric content: 478 Kcal / 100 g.
How to make Indian chicken curry with rice:
- Boil rice according to the recommendations on the package;
- Cut the chicken into small pieces;
- Peel and finely chop the onions and chili;
- Fry the onion in oil with a little sugar;
- Add spices, chili and skipped garlic to the onion;
- Add chicken to the pan and mix well with onions and spices, fry everything for about two minutes, stirring often;
- Add chopped ripe tomatoes to the fried chicken and simmer for another five minutes;
- Add coconut milk to the tomato base and keep on fire;
- Before serving, drizzle with lime juice and mix with the sauce;
- Serve the meat in aromatic curry sauce with rice.
Chicken curry in a slow cooker
Kadai chicken is a type of curry. A very simple dish to serve, but also full of flavor and very aromatic. Kadai is especially popular in Pakistan and India, traditionally the dish is cooked from beginning to end in small pots, so a multicooker will play their role at home.
The dish got its unusual taste thanks to the combination of spices with meat, green pepper and juicy tomato sauce. Usually a whole chicken is prepared, cut into pieces. The dish can be prepared not only from chicken breasts or thighs, but also from beef, goat or lamb.
Ingredients:
- a whole chicken carcass without skin, divided into pieces;
- two tbsp. spoons of oil;
- some caraway seeds;
- one onion head;
- 1 tsp chopped ginger and garlic root;
- 0.5 teaspoon each of turmeric and curry;
- two dried red peppers;
- 2 tsp masala-kadai;
- a teaspoon of hot pepper and coriander seeds;
- a pinch of fennel and dried fenugreek leaves;
- 3 tomatoes;
- Green pepper;
- Red onion;
- two tsp chopped coriander greens;
- 2 tbsp. l. sour cream;
- h. l. chili paste: lightly boil the dried red pods in water with a little vinegar, then grind it in a coffee grinder.
Cooking time: 1 hour 10 minutes.
Caloric content: 132 Kcal / 100 g.
Culinary process step by step:
- Heat oil in a slow cooker (frying mode);
- Add cumin seeds and fry for a few seconds;
- Add onion, chopped chili, turmeric and salt;
- Fry for about 5-6 minutes;
- Add grated ginger and garlic, fry for a minute;
- Put pieces of meat, wait until browned, about five minutes on both sides;
- At the same time, grind tomatoes in a blender, send them to a slow cooker;
- Pour the remaining spices there, simmer until their aroma is heard;
- Close the multicooker by switching to stewing;
- Everything is stewed for about 15 minutes, until tender;
- Cut the pepper and red onion into 1cm cubes;
- Add to chicken and simmer for 6-7 minutes, until vegetables are slightly tender;
- After braising, add sour cream and sprinkle with chopped coriander leaves, serve with rice or roti.
"Chicken masala"
Chicken masala is another popular Indian delicacy, although it actually does not come from India, but from England. As you know, India was once a colony of Great Britain, thus Indian food appeared on the tables of the islanders.
Chicken masala is even considered a national dignity of Great Britain. Delicate, juicy chicken in a spicy sauce that literally melts in your mouth.
For such a meal, it is imperative to prepare naan bread in order to dip it in a delicious, velvety sauce. The perfect combination. The sauce is so good it can be eaten even without chicken.
Ingredients:
- half a kilo of chicken breast.
- a teaspoon of ground cumin and cilantro;
- some ginger-garlic paste;
- salt;
- 5 tsp dry chili;
- half a glass of yogurt;
- juice of half a lemon;
- a pinch of red food coloring (optional)
- a piece of cinnamon stick, about 1 cm;
- Art. a spoonful of oil;
- bulb;
- h. l. freshly grated ginger;
- h. l. dry garlic;
- 4 cardamom seeds;
- 4 inflorescences of a carnation;
- Bay leaf;
- 5-6 medium-sized tomatoes;
- half red pepper;
- 5 cashews or almonds
- a pinch of coriander and caraway powder;
- 1/2 tsp turmeric;
- 2 tbsp. l. ketchup;
- a pinch of salt;
- a handful of any chopped greens.
Cooking time: 1 hour 45 minutes.
Caloric content: 189 Kcal / 100 g.
Stages of cooking an Indian dish:
- Prepare the marinade by mixing the listed ingredients;
- Marinate the chicken and leave for at least an hour, and preferably overnight;
- Grill or skillet meat;
- To make the sauce: Pour a tablespoon of oil into a frying pan and fry the finely chopped onion;
- Add ginger, garlic, bay leaf, whole, cardamom, cinnamon and cloves, fry until the spices start to give off flavor;
- Add paprika, finely chopped hot peppers, tomatoes, cashews, ground coriander, cumin, turmeric and chili, salt;
- Simmer under a lid over low heat for about 20 minutes, after this process, leave the mixture to cool;
- When the mass has cooled, thoroughly grind in a blender until a smooth sauce is formed;
- Pour the prepared mixture into a frying pan and heat;
- Put the meat pre-fried on the grill or in the oven in a warm sauce, bring to a uniform boil and turn off immediately;
- At the end, if desired, you can pour with not very fat sour cream 18-20%.
Decorate with fresh cilantro leaves. Serve with rice and naan bread.
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Minced chicken kebab
Indian kebabs are quite spicy, but if you like milder flavors, not adding chili will be delicious too. In India, kebabs are more often prepared from ground lamb, but you can also find chicken or beef kebabs.
Ingredients:
- a kilogram of minced meat;
- several heads of onions;
- two cloves of garlic;
- 5-6 green chili peppers;
- a teaspoon of ginger, cumin seeds and cilantro;
- 5 tsp turmeric;
- a handful of cilantro leaves.
Cooking time: 2 hours.
Caloric content: 285 Kcal / 100 g.
How to cook:
- Skip onion, garlic, ginger in a blender until a homogeneous paste appears;
- You can add a little water to help the process;
- Instead of a blender, you can finely chop or grate everything;
- Fry the caraway seeds and coriander in a dry frying pan for a few seconds, until the aroma appears, then grind them in a coffee grinder;
- Add the resulting ginger and garlic paste, onion, chili, as well as the rest of the spices and chopped coriander leaves, salt to the minced meat;
- Put the minced meat in the refrigerator for at least an hour so that the meat is marinated;
- Form kebabs on bamboo or metal skewers;
- If the weather is good, it is better to grill kebabs; if this is not possible, fry them in a cast-iron pan or in an oven with a grill;
- Chutney made from mint, as well as cucumber, mint and tomato raita are ideal for kebabs;
- You can also eat it with rice, naan bread, roti, or wrap a kebab in pita bread and serve as a sandwich with vegetables.
Advice! Leave the skewers in the freezer for 30 minutes before grilling. You can also freeze kebabs in advance and remove from the refrigerator half an hour before cooking.
Curry with chicken and mango
Ingredients:
- two chicken breasts;
- 200 gr. ripe mango fruits;
- leek;
- carrot;
- 150 ml coconut milk;
- 100 ml of broth;
- 50 g coconut flakes;
- 3-4 tablespoons of oil;
- 3 teaspoons curry
- 1 teaspoon turmeric
- salt pepper.
Cooking time: about 1 hour 35 minutes.
Caloric content: 165 Kcal / 100 g.
How to prepare a dish:
- Wash the breasts, cut into cubes, mix with curry and turmeric;
- Fry in hot oil in a deep frying pan with a lid;
- Chop carrots and onions into strips and add to the chicken;
- Stir and fry everything together for five minutes, stirring occasionally;
- At this time, coconut milk should be mixed with broth and pour this mixture over the meat and vegetables in a pan and simmer for ten minutes under the lid;
- Peel the mango and cut into cubes and send to the pan, stir, season to taste with salt and pepper and turn off after five to seven minutes.
The careful use of selected spices gives the chicken dishes of Indian cuisine an unusual character. The most commonly used spices in India are ginger, turmeric, coriander, chili and garlic. Many of them have medicinal properties:
Curry with meat is most often prepared in northern India. For cooking, they mainly use lamb or chicken. Most dishes are served with boiled lentils, and coconut milk is added to the sauces.
Chicken dishes are present in all national cuisines, because chicken is the bird that we cook more often than others. From fillets, low-fat dietary dishes are obtained that are useful for children and athletes, lovers of home fast food grill wings in breadcrumbs, and a delicious broth can be cooked from the thigh part - the one that heals so well for colds. Chicken recipes will not fit on the pages of the largest book: they are so varied that chicken dishes can be prepared every day without fear that the taste of the poultry may get bored. Juicy tobacco chicken glorified Georgian cuisine no less than satsivi and pkhali, chicken with apples in European cuisine is baked as often as turkey in America, and in Russia the filling for pancakes made from finely chopped chicken in a creamy sauce has become almost a classic. Russian chefs never ask themselves what to cook with chicken: they know by heart hundreds of variations of cooking chicken with potatoes, mushrooms, buckwheat or in their own juice. The hit of the New Year's table is, of course, roasted chicken legs in the oven. Marinated in mayonnaise and spices, they are baked with a crispy, delicious crust, the taste of which has been familiar to us since childhood. You can cook chicken in any way; during heat treatment, the meat becomes soft and absorbs the smells of other products well. You can serve cooked chicken hot or cold. After cooling, its taste remains almost unchanged, and at low temperatures, chicken dishes retain their freshness for a long time. Our authors have shared a variety of chicken recipes - from the simplest to the exotic ones with avocado, kiwi and pineapple.
Indian cuisine is one of the most diverse cuisines in the world. A huge number of peoples live on the territory of India, and they all have their own cultural characteristics and traditions. What they have in common is that Indians use spices, herbs, legumes, vegetables and fruits abundantly in cooking. In Indian cuisine, most foods are fried in boiling oil - crispy pacora is made from vegetables, and puffed puris are served with spicy sweet potatoes. Many dishes in India are eaten by hand or wrapped in fresh bread cakes. Bread is baked here of all types, shapes and tastes. On the streets of India it is easy to find sellers of samosa - fried triangular pies with a spicy filling. But the most famous, long-loved all over the world dish of Indian cuisine is aromatic curry. Curry is a whole group of Indian sauces. Depending on the region, curries are prepared with legumes, meat, fish and boiled rice. As for desserts, Indian sweets are usually made from nuts, fruits, cereals and legumes - always with the addition of spices. A favorite Indian sweet, laddu - balls of ground nuts, coconut flakes, spices and chickpea flour - is fried in ghee and served on national holidays.
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