The term "curry", as a kind of umbrella, covers a number of dishes, the origin of which is associated with most people with the kitchen of the Indian subcontinent. A common feature of all is to use during their preparation of a complex combination of spices and herbs, necessarily comprising fresh or dried hot peppers. However, the action of the mentioned term is limited, as a rule, those of them that are prepared with the sauce. The recipes that have Carry in their composition as a component are distributed in the southern states of India, and they necessarily present the leaves of the same tree.
There is a great set of food variations suitable for the generic concept of "Curry". However, the exact combination of spices for each such original recipe It often depends on national, religious and cultural traditions adopted in the region, where they are prepared on it, as well as if you want, from family preferences. Such curry often have their own specific names that are determined by their ingredients, spices or cooking methods. Spices that are used in curry can be integer or ground, raw or prepared, and also added at different stages of preparation - depending on this a variety of taste is achieved.
The main spices found in most of the dishes A la Curry are: Coriander, Zira and Turmeric. In regions with different geographical locations, curry includes: fish, red and white meat, rice, lentils and vegetables. Curry in the form of a powder mixture is, mainly invention of Western civilization, and its origin is usually dated to the culinary historians of the mid-eighteenth century. However, the first such mixtures were prepared by Indian merchants specifically for members of the British colonial government and demobilized the officers of the royal army, which, departing in England, were happy to poison this seasoning.
As I have already spoken, the dishes, classified as curry, are preparing with fish, molluscs, mussels, pork, chicken or combinations of the named ingredients. Although most of the Indian curry (mostly from religious or ethical considerations) are vegetarian.
Curry can be like the so-called "dry" and "liquid". Dry curry are prepared with a small amount of broth, which is subsequently evaporated, leaving all other ingredients covered with a thin and fragrant layer of spices. Curry with a large amount of liquid include various, beans, crushed bow, yogurt, cream, coconut milk, or all sorts of broths.
(Calculated for four to six servings)
Ingredients for Curry:
- 400 grams of potatoes (clean and cut into pieces of medium sizes)
- 2 medium carrots (clean and cut diagonally with ovals thickness up to 1 cm)
- 300 grams of pumpkin pulp (cut into cubes)
- 2 medium heads of the red bow (clean and cut into large slices)
- 4 large garlic teeth (clean and put in a knife)
- Freshly squeezed juice and zest two limes
- 2 cm fresh ginger root (clean and cut into thin circles)
- 25 grams (or floor packing) Red paste curry - Sale in departments with Asian goods
- 1 cup of canned chopped tomatoes (or fresh, if in season)
- 2 tablespoons of tomato puree
- 1 cup of coconut milk
- Couple of glasses of vegetable broth
- Vegetable oil
- Salt pepper
Ingredients for feeding:
- Cooked for a couple rice, basil leaves or cilantro with delicate sprigs, lime lobs
Cooking:
- Heat in a large heavy pan or cauldron on medium heat a couple of tablespoons of vegetable oil. Fry garlic, ginger, juice and lime zest for 3-4 minutes. Solim. Add curry paste and tomato MashedWe are preparing for another 4 minutes. Then we send tomatoes into the pan and prepare the next 5 minutes, while the mixture does not darken a bit, producing something in parallel, it seems to be deglacing.
- We pour coconut milk here and try the mixture to salt. We bring to boil and we prepare the seasoning of 20-25 minutes on low heat until it becomes rich and fragrant.
- Now put potatoes and carrots in the pan, we pour broth (you can use our recommendations) to cover vegetables. Cover the frying pan in part with a lid and carcass 15-20 minutes. Follow the onions, pumpkin and prepare for another 15 minutes.
- On the finished curry put on top of rice, decorated with cilantro and lime slices. Apply to the table.
- Curry can be cooked a couple of days before the main cooking.
- Bon Appetit!))
Also read on our blog:
Vegetable stew from mint potatoes, baked onions and mushrooms with herbs and Mocho Rokho sauce
Chicken Curry - spicy dish of indian cuisine, long-winning love and reverence among consumers away from territorial homeland. The wines of amazing taste characteristics and an indispensable aroma of an exorbitant, which cannot leave anyone indifferent.
Chicken in Curry Sauce
Chicken Curry, a recipe for which may vary depending on territorial origin, for the most part it is preparing elementary and implies the implementation of simple and accessible recommendations:
- Use chicken legs, hips, shaped on portions Chicken carcass or fillet chicken breast, choking it with pieces.
- If the recipe is not provided other, the meat is roasted pre-in the pan, and then added to the container with the sauce for further extinguishing.
- Depending on the technology, the sauce is prepared from tomato, creamy, milk or dairy base with the addition of and spasserved on the oil of a merged ginger, sliced \u200b\u200bonion and garlic.
- It is often supplied with rice, less often with potatoes or other garnish.
Chicken Curry - Indian Recipe
The chicken is prepared on the basis of coconut milk or in this case, natural yogurt without additives. The dishes can be adjusted by adding more or less water, and the sharpness of pepper. Having spent about an hour of time, you can do rich dish For six people who want.
Ingredients:
- chicken legs or hips - 12 pcs.;
- canned tomatoes - 250 g;
- ginger - 1.5 h. spoons;
- garlic - 1.5 heads;
- onions - 2 pcs.;
- water - 1-3 cups;
- seasoning curry - 3 tbsp. spoons;
- lavr - 2 pcs;
- yogurt - 350 g;
- vegetable oil - 150 ml;
- salt, pepper black and kayensky.
Cooking
- The prepared chicken is filled with two spoons of yogurt, add ½ spoons of ginger and three steep garlic teeth, stirred, allow to be soaked and twisted on all sides.
- Curry, all spices, tomatoes, and after 3 minutes, yogurt are added to the fried onions in the oil, the remaining garlic and ginger.
- The components turn to the oil separation, after which the water is poured, lay the ruddy chicken, put the contents and tomatoes until the meat is ready.
Chicken Curry in Thai
Next, you will learn how to make curry chicken with a Thai accent. The formulation involves the use of often inaccessible products that are most likely not in stock. If you wish, they can be purchased in specialized stores or large supermarket departments.
Ingredients:
- chicken fillet - 500 g;
- banana leaves - 50 g;
- ginger - 1 h. spoon;
- garlic - 1 head;
- onions - 1 pc.;
- coconut milk - 80 ml;
- coriander - 1 h. spoon;
- lemon leaves and lemon grass - 5 g;
- chili pepper - 1 pc.;
- vegetable oil - 30 ml;
- chile paste - 10 g;
- salt.
Cooking
- Fillet is cut, season half pasta chili, coriander, wrapping with banana leaves and give to marvel.
- Green garlic, onion and ginger on oil, add meat and roasted.
- A little water is poured and after its evaporation lay the remaining components, tomatoes for 20 minutes.
Chicken Curry with pineapples - recipe
Chicken Curry with pineapples will have to taste to lovers of contrastful taste combinations. Gentle poultry flesh, complemented by slices of tropical fruit, perfectly harmonizes with spicy spices and vegetables, creating an original and decent disease. It will take all half an hour to create two or three servings.
Ingredients:
- chicken fillet - 500 g;
- pineapples - 200 g;
- ginger - 1 h. spoon;
- garlic - 3 teeth;
- onions - 1 pc.;
- tomatoes - 3 pcs.;
- seasoning curry - 1 tbsp. the spoon;
- soy sauce - 50 ml;
- starch - 2 tbsp. spoons;
- vegetable oil - 30 ml;
- salt, sharp pepper.
Cooking
- The meat is cut, roll in starch and roasted.
- Pass onion on the frying pan, garlic, tomatoes add, and after 3 minutes all other components, curry and fillets are laying.
- After 10 minutes of Tomny chicken, the flavored curry with pineapples will be ready.
Chicken Curry with Coconut Milk - Recipe
The chicken with the seasoning of curry is often complemented, which enriches the taste characteristics of the existence and gives it Indian accent. In such a performance, meat and sweetened and fragrant are also possible and the meat and a sideline. Having spent only half an hour, you can make a dish for 6 people.
Ingredients:
- chicken fillet - 1 kg;
- coconut milk - 200 ml;
- ginger - 1 h. spoon;
- garlic - 2 teeth;
- onions - 2 pcs.;
- curry and turmeric - 1 tsp;
- flour - 1 tbsp. spoons;
- vegetable oil - 30 ml;
- salt, sharp pepper.
Cooking
- Spices are added to the spasserved with garlic and ginger bows, chicken slices and twisted.
- Purplified water, move 15 minutes, evaporated with moisture, spick flour and pour milk.
- When sauce thickens, curry with chicken and coconut milk Ready.
Chicken with curry and cream
Chicken Carry B. cream sauce prepares from always affordable and simple products, but it turns out no less tasty, fragrant and appetizing. When using breast fillet, the whole process will take no more than half an hour. Other parts of the bird carcasses are preparing a little longer, but it turns out more and more nutritious.
Ingredients:
- chicken fillet - 0.5 kg;
- cream - 200 ml;
- ginger - 1 h. spoon;
- garlic - 2 teeth;
- onions - 2 pcs.;
- curry - 1 tbsp. the spoon;
- salt pepper.
Cooking
- Fry vegetables with ginger, add meat, and after 5 minutes of cream.
- After 20 minutes of tomation under the cover of the curry chicken will be ready.
Curry recipe with chicken and rice
Chicken, seasoned curry and wounded with rice - option of dishes with an Indian accent, adapted to the taste of consumers, for which European or Slavic cuisine is more familiar. In just 40 minutes you can make a self-sufficient disorder and feed them four people.
Ingredients:
- chicken fillet - 600 g;
- rice - 200 g;
- broth - 600 ml;
- ginger - 1 h. spoon;
- garlic - 3 teeth;
- onions - 1 pc.;
- curry - 1 tbsp. the spoon;
- cinnamon - ¼ h. spoons;
- salt pepper.
Cooking
- Fry with fillets, putting curry, lay out on a plate.
- Passerut onions, garlic and ginger, add spices, rice, broth.
- Prepare the contents under the lid almost until readiness, meat is added, mixed.
- After 7 minutes, the curry chicken with rice will be ready.
Chicken Curry with vegetables
Next, you will learn how to prepare curry chicken with vegetables. The resulting dish can be supplied independently or complement rice or other garnish. Vegetable set can be changed, focusing on their taste preferences and products. From the specified number of components will be 4 servings.
Ingredients:
- chicken fillet - 500 g;
- ginger - 1 h. spoon;
- garlic - 4 teeth;
- bulgarian pepper, onions and carrots - 2 pcs;
- celery stalks, large tomatoes - 4 pcs.;
- curry - 1 tbsp. the spoon;
- salt pepper.
Cooking
- Fry alternately vegetable cutting and chicken.
- Connect the components, throwing seasonings, rearranged tomatoes, leave languish under the lid.
- After 20 minutes, the curry chicken with vegetables will be ready.
Chicken Curry with Bananas - Recipe
Chicken Curry with bananas - a dish is exotic for our latitudes, but, having tried it once, you will forever remain among his faithful fans. In addition to the stunning taste characteristics, the simplicity of the formulation of the recipe, which takes up not more than half an hour. The specified number of products is enough for 6 servings.
If you are fond of eastern cuisine, then at your service a chicken Curry with coconut milk - several recipes for this dish. Yes, yes, you are not mistaken, there are options for recipe chicken curry with coconut milk.
As for cooking technologies, they are similar, differences only have sauces to taste. But most pleases the fact that every time you can create new and new options.
For example, incredibly tasty and appetizing gets a hot curry with chicken. It will conquer your family. This dish of chicken will give you true pleasure during meals. It is worth noting that roast with chicken with curry is also prepared by different recipes. For example, an ideal treat can be a dish with chicken and pineapple.
However, in this article we will look at the Curry Chicken in Coconut Milk.
Pros of combination of ingredients
All hostesses know that milk makes chicken meat unusually gentle, but in this the attitude of the cow is inferior to coconut. It is not so difficult to get the latter: in any hypermarket you will find the cherished tin can on the shelf with products for sushi or where there are all sorts of sauces.
Karry also adds a duet chicken meat and coconut milk Eastern subtlety and aroma. Having tried this dish for dinner, you will surely want to prepare it again.
Curry chicken with brazy milk can be made varied, adding vegetables. Perfectly suitable broccoli, bell pepper, carrots, stroke beans, onions, soybeans.
Also do not forget about spices, you can use garlic, pepper, ginger, soy sauce And turmeric.
Optionally, vegetable components can be replaced by others based on personal taste preferences. Curren Curren is preparing in coconut milk quickly and just at home, and the result is simply amazing. It is roast ideal for romantic dinner or festive table.
Recipe of dish
- chicken fillet (1kg);
- coconut milk - dry or canned (200 ml);
- garam Masala (1 tsp.);
- onions (2 pcs.);
- garlic (2 tooth);
- ginger - in fresh crushed form (0.5 hours l.);
- curry (1 tsp);
- chile Pepper - optional (1 pc.);
- wheat flour (1 tbsp.);
- salt (to taste);
- vegetable oil For frying.
Cooking:
- Take chicken fillet. You can, of course, take the hips and separate the meat from the bone. Wash meat, dry, cut the pieces.
- Clean the bow, charge in the form of cubes, send to roast into the pan, in which heating vegetable oil in advance with the addition of crushed ginger and garlic. If you wish, you can add bitter green pepper (1 pc.), Then the dish will have a sharper taste. For this pod, you need to cut along, remove the seeds and grind, immediately send to the pan. Then put curry. Fry 10 seconds. Spices must show themselves.
- Next you need a chicken, put it in oil with spices. Fry, stirring constantly, pieces should become golden.
- Sung wash the meat, pour water (small quantity), cover with a lid, extinguish 15 minutes. Then remove the cover, make a strong fire, all liquid should evaporate.
- Next, take coconut milk. Pour it into a saucepan, pumped here the same flour (1 tbsp. L.), Stir carefully, make sure that there are no lumps.
- Send coconut milk to a chicken container, hind. When the sauce becomes thick, turn off the fire.
- Place the meat with sauce in a deep plate.
- That's all, serve the curry chicken to the table with a rice garnish.
Enjoy your meal!
Hello everybody! I bring to your attention the recipe for the chicken curry in coconut milk. It is preparing very quickly, and most importantly, it is also a delicious joy to the hand side :)
Let's start with chicken. I used the legs, but any part of the chicken can be suitable in this dish. Usually used breast.
I washed the chicken, I cleaned my skin and roasted in oil. We now turn to the preparation of sauce. To do this, we need:
1. 1 Lukovitsa
2. 5 cloves of garlic
3. 1 small root of fresh ginger
4. Seasoning curry, sweet paprika, turmeric and dry chilli
5. 1 Coconut Milk Bank
6. Juice with halves of lemon
7. Salt and pepper
Cut the vegetables here in this way.
And fry them in the same oil as the chicken. In order, first onions, and then garlic and ginger. Add spices.
When the vegetables are caught, throw a chicken. Mix and poured with coconut milk, salt, then add lemon juice.
I bring to a boil and cook about 30 minutes on a small heat and all !!! :) Served with white rice or any other side dish.
Bon Appetit!
