Today, we reveal an amazingly delicious culinary secret about how one unique spice is able to conquer our gastronomic addictions forever. The subject of an exciting study will be curry chicken, which is a wonderful “duet” of Indian spices and poultry meat.

Classic recipe in the oven

Curry Chicken - the second name of the dish - is the standard of exquisite taste, the basis of culinary traditions that make up the Indian cuisine.

Ingredients Composition:

  • cloves of garlic - 3 pcs.;
  • chili pepper pod;
  • chicken - up to 1.5 kg;
  • curry powder - 1 tsp;
  • salt - 10 g;
  • vegetable oil - 60 g;
  • potatoes - 6 pcs.;
  • cream / sour cream - 100 g;
  • carrots - 3 pcs.

Buying curry seasoning, we will not regret money for the purchase of this spice in a company store. A cheap product contains unnecessary ballast, has an inexpressive taste, and therefore you should not expect a positive result from it.

Cooking method:

  1. We remove the insides from the chicken, cut a wen on the tail, wash my bird under a water stream and blot it with paper towels.
  2. To get the marinade, grind the cloves of garlic and chop the chili pod, put the vegetables in a bowl and season with salt. Add quality curry and fresh butter to the mixture.
  3. We mix the aromatic composition, rub it with the chicken inside and out. We spread the bird in a saucepan or basin, cover the dishes with plastic wrap and remove for 2 hours in the refrigerator.
  4. We clean the root vegetables, divide the potatoes into halves or quarters, cut the carrots into circles. We spread the components of the dish on a baking sheet, pour a small amount of drinking water.
  5. We get the chicken, put on the vegetable layer. We cover the products with foil and send to the oven, heated to t = 200 ° C.After 40 minutes, reduce the temperature by 20 degrees and cook the dish for another hour.
  6. Next, remove the baking sheet with chicken, remove the paper, treat the bird with sour cream or cream and bake for another 15 minutes until crisp.

Cooked food conquers with its taste immediately and forever. Such is the magic of magic seasoning!

How to fry in a pan

Chicken curry is the UK's most popular dish. And this is not surprising, because India has long been in the status of a colony of the Kingdom.

Grocery list:

  • bulbs - 2 pcs.;
  • chili pod and cereal;
  • curry powder - 1.5 tsp;
  • chicken fillet (breast or thigh) - 700 g;
  • a tomato;
  • cream;
  • cloves of garlic - 4 pcs.;
  • ginger root - up to 5 cm;
  • oil (olive or sunflower);
  • salt.

Features of the preparation:

  1. To properly comply with the technological process, we will first prepare all the products, since then our hands will be occupied with other work. Finely grate the peeled ginger root and chives. We connect both components in a bowl, mix thoroughly, leave to insist.
  2. Finely chop the onions, remove the peel from the tomato and chop the tomato into very small cubes.
  3. Separate the chicken fillet from the bones and cut into pieces designed for one bite. It is preferable to use meat from the hips.
  4. Starting to cook chicken curry in a pan, we will certainly take into account the sequence of bookmarking products. The fire should be medium so that the components of the dish are fried rather than languished.
  5. Pour into the dishes up to 80 ml of fresh oil, spread the onion, completely immerse it in vegetable fat. Season the composition with salt and fry until a pronounced golden hue.
  6. Add the garlic-ginger mixture, heat for another minute, then place the tomato cubes. When he gives the juice, attach the chili pepper. Continuing the constant mixing of dishes, pour curry powder. We well fry it in the sauce, feeling the unusual aroma of blossoming spices.
  7. As soon as the seasoning begins to release oil, spread the chicken pieces. Fry them for up to 8 minutes, then pour in drinking water, completely covering it with poultry meat. Stew foods for 15 minutes, then add 200 ml of cream. Reduce the heat and heat the food until the sauce thickens well.

We serve the dish to the table, decorating it with a chopped onion feather and cilantro.

Cooking in a slow cooker

Poultry meat perfectly reacts to oriental spices and spices not only in a frying pan or oven, but also in our indispensable assistant - a slow cooker.

Required Products:

  • a can of canned corn;
  • coconut milk - 400 ml;
  • onions - 2 pcs.;
  • chicken breast - 400 g;
  • cloves of garlic - 3 pcs.;
  • green peas (frozen) - 1 cup;
  • flour - 30 g;
  • the amount of basil, curry and pepper is selected according to preference.

Stages of preparation:

  1. We turn on the device on the program "Frying" (t = 160 ° C), set the time 15 minutes. We place fresh butter in the multicooker bowl, spread the chopped onion and garlic squeezed by the press. Fry foods until golden brown.
  2. Add the chicken breast, cut into small pieces, to the vegetables, continue heating until the meat turns white. Season the dish with salt and spices, mix everything well.
  3. Pour coconut milk into the bowl and change the program to "Stew". Cook for 50 minutes, after which we place thawed peas and corn to all the ingredients.
  4. Lightly fry the sifted flour in a pan, dilute it with half a glass of drinking water and break all the lumps. We send the composition to the pan of the unit 20 minutes before the end of the cooking process.

Serve a hot dish with rice and fresh vegetables.

Indian Curry Chicken

The East not only captivates with its unique beauty, but also captivates with stunning tastes of national cuisine. Indian Curry Chicken will delight the most discerning foodie.

Product List:

  • whole milk - 200 ml;
  • part of the ginger root - up to 5 cm;
  • zira, peppercorns, turmeric - 1 tbsp. l .;
  • fresh yogurt (classic) - 200 ml;
  • chicken drumsticks - up to 10 pcs.;
  • coriander and fennel (seeds) - 1 tsp;
  • cloves - 1 tbsp. l .;
  • butter (butter and olive);
  • Cardamom grains - 6 pcs.;
  • a pinch of saffron, laurel leaf, cinnamon, hot pepper pod.

Cooking Method:

  1. We remove the skin from the legs of the bird, chop them in half, wash them under the tap, dry and fill with a portion of yogurt (100 ml). Leave the meat to marinate for 30 minutes, then fry in vegetable fat.
  2. We heat both types of oils in a saucepan, put chopped onions, grated ginger and pressed garlic cloves into it. We simmer the components until soft, then pour in the water and continue cooking over a low heat.
  3. We remove the core from the cardamom, heat it in a pan with the rest of the spices without adding oil. After 60 seconds, when we smell aromatic, we move the dishes away from the fire.
  4. Pour whole milk into the pan, pour saffron. As soon as the mixture darkens, put it in the garlic composition, attach the fried drumsticks and simmer the products for another half hour. 20 minutes before the end of the process, add the spices and the remaining yogurt, broken by the mixer.

From now on, Indian curry chicken will certainly enter our diet.

With rice

This is one of the options for cooking poultry meat seasoned with oriental spices. Added rice not only diversifies the dish, but also makes the food hearty and nutritious.

Necessary components:

  • bulb;
  • curry and miso paste - 1 tsp;
  • cloves of garlic - 3 pcs.;
  • chicken breasts - 4 pcs.;
  • rice - 300 g;
  • coconut milk - 100 ml;
  • grated ginger root - 1 tbsp. l .;
  • lean oil;
  • cardamom - 3 pods;
  • a pinch of turmeric, a leaf of laurel.

Cooking Technology:

  1. Heat coconut milk in a spacious pan. Put ginger, chopped garlic and chopped onion in it. Boil the sauce for a quarter of an hour.
  2. We divide the poultry breast into portioned portions, add them to the aromatic mixture. Stew the meat until golden brown. Season with turmeric and curry.
  3. Now add the miso paste (seasoning from Japanese cuisine), cinnamon and well-washed rice. Mix the ingredients thoroughly. We attach a leaf of laurel and cardamom, we cook for 40 minutes at a minimum heat in closed form.

Curry chicken with rice is a unique taste and aroma dish. The magic of oriental spices really has irresistible temptations.

Jamie Oliver's Recipe

Dishes from a famous chef are the result of a culinary "selection" of Indian spices and British flavors. Chicken in curry sauce has become a real hit of the craftsman.

Dish ingredients:

  • a mixture of spices garam masala (garam masala) - 2 tsp;
  • cloves of garlic - 5 pcs.;
  • ground zira - 1 tsp;
  • yogurt - 50 ml;
  • part of ginger root - up to 6 cm .;
  • sweet paprika (smoked) - 2 tsp;
  • lemons - 3 pcs.;
  • chicken breast - 900 g;
  • chili pepper - 3 pcs.

For curry sauce are needed;

  • sliced ​​tomatoes - 800 g (2 cans);
  • bulbs - 2 pcs.;
  • olive oil;
  • chili pepper - 2 pods;
  • coriander - 1 tbsp. l .;
  • a bunch of cilantro - 30 g;
  • cloves - 1 tsp;
  • turmeric - 2 tsp;
  • coconut milk - 800 ml;
  • a cube of chicken stock;
  • ground almonds - 5 tsp.

Cooking Chicken:

  1. Pour into a small pan garam masala, cloves, paprika and zira. Continuously stirring, fry the components for 60 seconds, after which we place them in a volumetric bowl.
  2. Add the juice and zest of one lemon, finely grated ginger, chopped cloves of garlic and a dessert spoon of sea salt to the spices. Season the ingredients with fresh yogurt.
  3. Separate the chicken fillet from the bones, cut it into pieces (up to 5 cm) and rub it with the resulting marinade. We string portions on skewers (not very tight), alternating meat with chili slices (without seeds). We spread the blanks on a tray, cover with foil and send for 2 hours in the refrigerator.

Making Curry Sauce:

  1. Thinly chop the garlic, chili pods, onions and cilantro stalks. Fry vegetables in oil until golden brown.
  2. Add coriander, the remaining paprika and garam masala.We continue the process for another 2 minutes, then place the ground almonds in a common bowl. After 60 seconds, attach the broth cube and tomatoes, divided into crumbs, together with the juice, pour 300 ml of boiling water.
  3. Reduce the heat to a minimum and simmer the products for 5 minutes, after which we add coconut milk. After 20 minutes, the sauce will be ready.

Finish the cooking. Sprinkle chicken pieces with olive oil and fry until dark golden crusts form. We choose an acceptable option for this: in the oven, grill pan or on the barbecue. Remove servings from skewers, put in a languishing curry sauce. Cook for another two minutes, after which, holding with tongs, sprinkle each part of the meat with lemon juice.

Curry Chicken in Cream Sauce

To adapt the culinary traditions and passions of the East to our tastes is, as you know, a delicate matter. However, chicken curry in a creamy sauce will work anyway!

Grocery list:

  • bulb;
  • paprika - 2 tsp;
  • drinking water - 50 ml;
  • chicken fillet - 400 g;
  • vegetable oil - 60 ml;
  • sweet pepper fruit;
  • regular sugar - 20 g;
  • cream - 200 ml;
  • cauliflower and broccoli - 150 g each;
  • seasoning curry - 3 tbsp. l .;
  • a pinch of salt.

Features of the preparation:

  1. Dry the washed chicken fillet with napkins. We divide it into small strips, season with paprika, ordinary sugar and pepper, sprinkle with aromatic oil.
  2. We free the Bulgarian fruit from seeds, cut into cubes. We shred cabbage with plates.
  3. Heat the vegetable fat in a wok pan, fry the curry in it.
  4. When a light spicy smell appears in a minute, add finely chopped onion.
  5. Continue cooking until the vegetable is golden brown, then place chicken slices to it. Fry for 5 minutes over high heat, continuously stirring the food.
  6. We attach vegetable slices to the meat, season the dish with salt and reduce the heating intensity to a minimum. After the liquid has evaporated, pour the cream, bring the mixture to a boil and finish cooking.

A little magic - and the new dish already beckons with its piquant aroma.

With pineapple

This dish is intended for fans of vivid taste contrasts. The combination of tender poultry with slices of tropical fruit perfectly complements the ingredients of the dish.

Product Composition:

  • canned pineapples - 1 can;
  • starch - 30 g;
  • curry powder - from 2 tsp:
  • chicken fillet - 400 g;
  • cloves of garlic - 4 pcs.;
  • soy sauce - 4 tbsp. l .;
  • yellow sweet pepper fruit;
  • onions - 2 heads;
  • part of the ginger root - up to 7 cm;
  • vegetable oil, salt.

Creation of a dish:

  1. Separate the meat from the bones, cut the breast fillet or legs in small portions. Roll each part in starch and fry in hot oil until pink.
  2. Peel the onion and garlic. From the bell pepper we extract the seeds, remove the white partitions. Tomatoes are free from the skin. Finely chop and fry for 4 minutes.
  3. Continuously mixing the food, add the pineapples divided into cubes, after 60 seconds we introduce the soy sauce and the rest of the ingredients.
  4. We heat the resulting mass to a boil, continue to work with a silicone spatula for another 3 minutes, and then attach the pieces of golden fillet. Reduce the heat to a minimum, stew foods for a quarter of an hour.

The birth of a small masterpiece has taken place!

Cooked chicken curry is the case when the outcome of culinary creation depends on our imagination, craftsmanship and personal tastes. Add, remove, try, experiment!

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