Chicken with curry sauce is a classic dish of Indian cuisine that has become popular worldwide due to its rich flavor and spicy, aromatic spices.
Curry itself is quite a vague concept. We associate it with a mixture of aromatic spices: turmeric, coriander, paprika, cloves, cardamom, and other spices characteristic of Asian cuisine.
We prepare chicken in curry sauce. So, in the end, we will have chicken fillet with a sauce made from a combination of dry spices, vegetables, tomatoes, and cream. It sounds complicated, but in practice, it’s very simple. And the photos of the processes will visualize everything written above ;)
Time required: up to 1 hour
Difficulty: 2 out of 5
Servings: 4
Cost of ingredients: average
We will need:
600 g chicken fillet
butter for frying
1 medium onion
5 cloves of garlic
30 g fresh ginger root
4 tbsp curry spice (we supplemented the ready-made mixture with dried garlic, cinnamon, turmeric, coriander, paprika, and hot red pepper)
1 fresh red hot pepper
400 g tomatoes in their own juice
100 ml cream with 20% fat
salt – to taste
продуктовий набір
Preparation
Heat the pan, add butter (about 30 g).
Finely chop the onion, fry over medium heat until it turns slightly golden.
шинкуємо цибулю
You can also fry on low heat; the main thing is to avoid burning the onion.
в процесі смаження цибулі
While the onion is frying, grate the ginger root on a fine grater (you will also need to chop it with a knife since fibers remain) and the garlic.
натерті імбирний корінь та часник
Add to the onion and leave in the pan for another 3-5 minutes.
додаємо до цибулі
Rinse the chicken fillet, remove veins and membranes, and cut into pieces of approximately equal size (about 3 cm).
ріжемо філе
Place in the pan, add salt, and slightly increase the heat. Stir regularly to prevent the vegetables from burning.
починаємо обсмажувати філе
While the fillet is frying, make a puree from the canned tomatoes (we used a potato masher, although you can do this with a blender or even a simple fork).
When the fillet is browned on all sides, or at least turns white – it’s time to add the liquid components (cream, tomato puree, and their juice), finely chopped hot pepper, and the spice mixture.
порізка гострого перцю
вводимо томатне пюре
додаємо вершки
додаємо гострий перець
додаємо спеції
Mix thoroughly, reduce the heat to the minimum, and cook for 30 minutes without covering the pan with a lid.
вимішуємо, зменшуємо вогонь, не накриваємо кришкою
While the curry is simmering, we cook rice and chop the herbs (we chose parsley, although you can use cilantro, which is also coriander). Wait until the cooking is finished, serve on a plate, sprinkle the curry with herbs, and enjoy ;)
приклад презентації
готове карі з куркою та рисом
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