How to make chicken curry

Spicy chicken curry

the ingredients

• Two tablespoons of each:
  • Chopped green coriander.
  • Tomato paste.
• Half a teaspoon of each:
  • Paprika.
  • Crushed chili.
  • coriander.
  • latency.
  • turmeric;
• XNUMX teaspoon of each:
  • the salt.
  • Curry spices.
• Four large pieces of chicken fillet, cut into large cubes.
• Two green pepper pods.
• Two large tomatoes, peeled and chopped.
• Half a cup of liquid cream.
• A tablespoon of chopped ginger.
• Four cloves of crushed garlic.
• ¼ teaspoon of black pepper.
• Chopped large onion.
• Four tablespoons of oil.
• Cooked basmati rice - for serving.

How to prepare

• Put the oil in a pot, then put the pot on a strong fire until the oil is heated well.
• Add the chopped onions to the hot oil and stir using a wooden spoon until the onions wilt and acquire a golden color.
• Add the chicken thighs to the pot mixture and stir for several minutes until the chicken acquires a beautiful golden color.
• Add black pepper, ginger, and garlic to the chicken mixture in the pot and leave the chicken mixture on the fire while stirring the mixture until the delicious aroma of ginger and garlic appears.
• Add: chopped tomatoes, tomato paste, paprika, crushed chili pepper, chopped coriander, cumin, turmeric, curry spices, pepper, and salt as desired to the chicken mixture in the pot and stir the chicken with the rest of the ingredients of the pot mixture over high heat for three to four minutes. minutes.
• Add the cream and coriander to the pot mixture and stir the cream with the chicken until the ingredients are mixed together, then cover the pot.
• Leave the chicken curry on the fire for five to seven minutes until the chicken is cooked and the broth thickens.
• Remove the chicken curry from the heat, pour it into a deep serving dish, then serve it with cooked rice.

Herbed chicken curry

the ingredients

• One hundred grams of frozen peas.
• Six grams of green peppercorns.
• Ten grams of each of:
  • Fresh thyme.
  • Fresh oregano.
  • Fresh sage leaves.
• A medium spoon of fine salt.
• Three cups of water.
• Four hundred grams of coconut milk.
• Three hundred grams of chopped carrots.
• Two tablespoons of curry powder.
• A tablespoon of crushed garlic.
• One hundred and fifty grams of chopped onions.
• Five tablespoons of sunflower oil.
• Fine black pepper, and salt - to taste.
• Four pieces of skinless chicken breast, cut into halves.
• Four pieces of chicken thighs.
• Two additional tablespoons of oil.
• An additional ten grams of the following herbs:
  • sage.
  • thyme;
  • Oregano.

How to prepare

• Wash the chicken with water, then dry it and place it in a deep bowl.
• Season the chicken with black pepper and salt as desired, stir well, then set it aside.
• Place the oil in a suitable sized pot over medium heat until it is hot, then fry the chicken pieces in the heated oil until browned on both sides.
• Remove the chicken pieces from the pot and set them aside in a bowl.
• Place the onions in the same pot and stir with a wooden spoon until wilted.
• Add the garlic to the onions and stir a little, then add the curry powder and carrots and stir for about a minute.
• Add water and coconut milk to the pot mixture and leave it on the fire until the pot mixture starts to boil.
• Add the fried chicken to the pot mixture and stir it well with the rest of the ingredients in the pot.
• Reduce the heat under the pot and leave the mixture on low heat for fifteen minutes.
• Place the herbs and peppercorns in the mortar bowl and pound them well with the mortar, then add them to the curry in the pot and leave the mixture on the fire for twenty minutes.
• Add the peas to the curry in the pot, stir and cook for another five minutes.
• Pour the curry into a wide serving dish and set it aside.
• Put the additional oil in a frying pan and heat it over medium heat, then add the additional herbs to it and fry them for several seconds, then distribute them over the curry in a serving dish and serve the curry.