Chicken fillet in curry sauce. Chicken curry Chicken stewed in curry sauce

The Indian spicy curry mixture has gained worldwide fame. Turmeric in its composition is a natural antibiotic; it gives ready-made foods not only a characteristic specific aroma, but also a bright yellow color.

Instead of water, you can add chicken broth and a little butter to the sauce. Applesauce or mustard will add a unique twist. The sauce should be brought to a homogeneous consistency.

Spices must be used carefully so as not to interrupt the natural taste of the meat. Its pieces are carefully freed from skin and bones. It is very important not to overcook the chicken, otherwise it will lose its juiciness.

Ingredients

• 350 g chicken
• 1 onion
• 2-3 cloves of garlic
• 1-2 tomatoes
• 2 tbsp. l. frying oils
• 1.5 tbsp. l. tomato paste
• 100 ml water
• 1 tsp. salt
• 0.5 tsp. curry
• 2-3 pinches of paprika
• greens before serving

Preparation

1. This recipe uses chicken thighs, the meat on them is quite fatty, and in the curry sauce it will turn out incredibly juicy. Rinse the meat with running water, dry, remove the skin and separate the flesh from the bones, cut into small pieces.

2. Remove the husks from the onion and cloves of garlic, finely chop the onion, and pass the garlic through a press or chop it with a knife.

3. Wash the tomato and cut into small cubes.

4. Heat the frying oil in a frying pan and add the onion and garlic, turn the heat to very low and sauté the vegetables for 3 minutes, stirring.

5. Add tomatoes to the pan, stir and simmer for another 3 minutes.

6. Add a little water, tomato paste and spices to the vegetables, stir and simmer under a closed lid for about 7 minutes, stirring occasionally.

7. Transfer the vegetables and gravy to a large glass or bowl and let cool slightly. Place chicken in a hot frying pan and add frying oil if necessary. Salt the chicken and fry for 7-10 minutes over medium heat.

8. Using an immersion blender, blend the curry sauce until smooth.

9. Pour the curry sauce into the frying pan with the meat, stir and simmer over low heat with the lid closed for about 15 minutes.

The dish is ready, serve with any side dish, herbs, vegetables.

Note to the hostess

1. Authentic curry has a lot of spice but little acid. In order for the correct, traditional balance to be maintained, you need to buy tomato paste with a minimum of sour taste, and choose tomatoes that are slightly sweet - such varieties are not difficult to find in summer and autumn, and the winter variety of greenhouse fruits allows you to find them.

2. If you only find breasts in the freezer instead of chicken thighs, you shouldn’t put off preparing an appetizing dish. It’s okay that white meat is low-fat – lard will correct the situation. It is on it that pieces of dryish chicken should be fried, and it will acquire the missing qualities.

3. The passion for experimentation prompts the housewife to add some other spices to those specified in the recipe. In this case, there will be no satisfactory, let alone excellent, result: any fragrant herbs that are not typical for specific Indian cuisine will spoil the food. It may turn out delicious, but the sauce will have to look for a different name.

4. I would like to serve this exotic dish with Indian flatbreads, but there is nowhere to get them: such a rare variety of overseas bread is not imported into our stores. It will be a more or less close replacement. Its pulp can be dipped directly into a bowl and soaked in red-orange gravy - this is what the Hindus do.

There are many chicken curry recipes. Combines the flavors and aromas of curry and chicken. And the cooking technology and additional ingredients will add individuality. They can be the most unexpected.

The proposed recipe for chicken with curry sauce is reminiscent of an oriental fairy tale - also slowly, but steadily everything goes to a happy ending - a very appetizing result. The main character of this culinary story is the sauce. During his “adventure” he undergoes a series of dizzying transformations, successively soaking up what different products offer him. At the very end, the hero turns into a breathtakingly handsome man, to whom the chicken is given without reserve.

Perhaps the metaphor is florid (how could it be otherwise, the East is such a thing), but it is true (like all fairy tales).

And now - the chicken curry recipe in detail.

Ingredients

• curry - 2 teaspoons
• chicken meat (breast) - 500 grams
• onion - 2 large
• sweet pepper - 2 large
• garlic - 3 cloves
• tomato - 4
• ginger root - 35-40 grams
• olive oil - 2-3 tbsp. spoons
• cream - 100 ml

Preparation

If you want to get not only a spicy, but also a spicy taste of the sauce, add finely chopped chili peppers or a drop of cayenne (red hot or chili powder) at the moment you add the seasonings.

It is recommended to use coconut milk instead of cream - choose what you like best.
The chicken pieces can be any kind, from any part of the chicken, not just the breast. Chicken with curry sauce and whole chicken thighs (legs) turns out very tasty.

If you do not want to use a ready-made curry mixture, then assemble it from individual seasonings. The following curry seasonings are excellent for these purposes: turmeric, fenugreek, coriander, cumin, cinnamon, ginger, cloves, nutmeg, anise. You can use all the spices together, or just your favorites.

Experiment and you'll be surprised how rich and unexpected chicken flavor can be!

Did you like this Indian chicken recipe? Then try another national dish -

The recipe for chicken fillet in curry sauce is simple, and the dish is prepared very quickly. Curry seasoning adds oriental notes to the dish.

To prepare chicken fillet in Curry sauce you need: 500-700 grams of chicken (turkey) meat, 1 onion (you can use onions instead, 200-300 grams of cream (10-20%), 1-2 teaspoons of Curry seasoning, salt, vegetable (ghee) butter, optional, 1-2 carrots, 1-2 cloves of garlic, 1 tablespoon flour (if you use milk instead of cream).

If desired, you can add 1-2 carrots, cut into strips or grated on a coarse grater, and 1-2 chopped garlic cloves. Fry the onion with the meat, then add 1-2 teaspoons of curry seasoning

and 200-300 grams of cream.

If you use milk instead of cream, then add 1 tablespoon of flour to the milk, mixing thoroughly so that there are no lumps. It is advisable to first fry the flour in a dry frying pan until golden brown. Mix everything, add salt to taste, and let it boil for 5 minutes.

Prepare chicken curry, or as this dish is also called - chicken curry - very simple, but in order for it to turn out really very aromatic and tasty there are certain subtleties of preparation that must be followed. It is not enough to simply add seasoning and expect a good result.

The recipe is really very simple and accessible, especially in the ingredients - no need to look for any curry paste, just a packet of curry powder is enough.

In this recipe, those subtleties of preparation that make this dish tasty and aromatic are taken into account, so there will be a lot of photographs, and it’s worth paying attention to the description of the recipe.

is one of the most popular dishes in the UK, to the point that every autumn there is a national curry week - this is the name usually given to any dish with this seasoning. In 2014, from October 13 to 19, it was held for the 17th time. And throughout the world, curry rightfully occupies one of the leading places among popular dishes in Europe, Asia and both Americas.

It's easy to guess why this happened. Since India was a British colony for a long time, many dishes migrated to the shores of Foggy Albion, and chicken curry, due to its wonderful taste and at the same time simplicity and ease of preparation, quickly became a popular dish primarily in fast food establishments, although curry is very often present in restaurant menus.

To make chicken curry you will need:

• Chicken thigh or breast fillet. 600 gr.
• Onion. 2 medium onions. (Here are 3 small ones)
• Tomato. 1 PC.
• Ginger. Fresh. 4-5 cm.
• Garlic. 3 cloves.
• Curry. Powder. 1½ tablespoons.
• Cream. 200 ml.
• Chilli. Flakes. Taste.
• Salt. Taste.
• Odorless vegetable oil for frying.

Cooking chicken curry.

As in dishes, you must first prepare all the ingredients, since there will be no time for this later, since the dish will need to be stirred almost constantly.

When cooking chicken curry Garlic-ginger paste is used. I don’t think that every kitchen has a jar of such pasta, but it’s not difficult to make it yourself, especially since such pasta will certainly be as fresh as possible.

Peel and grate a 4-5 cm ginger root on a fine grater. We also peel the garlic and grate it on a fine grater.

Mix the garlic with ginger and leave to infuse while you prepare all the other ingredients.

Finely chop the onion.

The recipe requires tomato. But in the sauce itself, the tomato should not be felt as a separate ingredient. So you need to remove the skin from the tomato.

Make a cross-shaped cut on the tomato and throw it into boiling water for 3 minutes.

Then take the tomato out of the boiling water and pour cold water for 30-40 seconds.

After this procedure, it is not difficult to peel the skin from the tomato.

Cut the peeled tomato into very small cubes.

Remove the chicken meat from the bones and cut into bite-sized pieces.

You can take chicken breast fillets, there’s less fuss with it, but the meat from chicken thighs is tastier and more tender, so it’s better to take that.

The preparation of ingredients is completed, you can start preparing the dish.

It is very important to follow the sequence of ingredients and the degree of preparation at each stage. Otherwise, there is a risk that the dish will not be so tasty and expressive.

We constantly keep the heat under the frying pan on medium so that all the ingredients are fried and not burnt. At the same time, the fire must be strong enough to support frying rather than extinguishing.

Pour approximately 70-80 ml of vegetable oil into the frying pan. Heat it over medium heat and add the chopped onion into the hot, but not too hot, oil.

There should be enough oil to completely cover the chopped onion.

Immediately add salt and stir so that the onions release moisture faster and fry better.

Over medium heat, so that the onion does not burn, stirring constantly, fry the onion until golden brown. Do not be afraid that the onions will burn during further cooking - the remaining ingredients will not allow this to happen.

Once the onions turn golden, add the ginger garlic paste that we prepared at the very beginning to the onions.

Mix the pasta with onions and fry everything together for about 1 minute.

Then add the chopped tomato to the pan.

Mix everything again, the tomato will immediately give juice. As soon as the tomato begins to dissolve in the resulting sauce, add chili pepper to taste.

Constantly stirring and mashing the tomato pieces, bring the sauce to an almost homogeneous state.

But now it’s time to add one and a half tablespoons of curry powder.

Mix everything well again and, stirring constantly, let the curry powder fry properly.

The curry powder must be fried in the sauce - only in this case it will give all its aroma and taste to the oil and the entire sauce.

It is quite easy to understand that the curry has already been fried - oil will begin to release.

Place the chopped chicken in the frying pan.

Mix with the sauce and, stirring, let the meat fry for 6-8 minutes.

Pour boiling water over the meat until it almost completely covers the chicken.

Simmer the chicken under the lid for 10-15 minutes. This is enough for the small pieces of chicken to cook completely.

Then add about 200 ml of cream to the pan with the chicken. Since there is already a lot of butter in the sauce, you can safely use cream with a low fat content. 10% works great.

Stir the cream into the sauce, reduce the heat to low, bring the sauce to a boil, taste, and adjust with salt if necessary.

Let the curry sauce thicken a little - this happens quite quickly, then turn off the heat and let the chicken curry stand covered for 10 minutes.

That's it. Everything is ready. The total cooking time, including cutting of food, is unlikely to exceed 1 hour.

The aroma of the dish is bright and strong, the chicken pieces are tender and juicy, even if the chicken breast was cooked.

Serve chicken curry best with white unleavened rice, lightly sprinkling the dish with finely chopped cilantro and green onions.

The sauce is prepared on the basis of madras curry paste (see the link below for a recipe for making it at home), with the addition of fresh tomatoes, sautéed onions, garlic and chili. If you don’t skimp on spices and heat, you will end up with a real Indian curry - very tasty and soft chicken and an appetizing sauce, rich in spicy aromas.

The most convenient way to cook chicken with curry sauce is fillet. However, you can use legs or thighs, it will also turn out very tasty, but it will be a little fattier and you will have to tinker with the bones. Madras curry is best served with rice. And if the dish turns out to be too hot, then place Indian raita sauce with mint next to the plate; it will reduce the heat and highlight the spicy taste of the curry.

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 3 servings

Ingredients

• chicken fillet – 600 g
• onions – 2 pcs.
• garlic – 2 teeth.
• green chili – 1-2 pcs.
• ripe tomatoes – 400 g
• Madras curry paste – 1 tbsp. l.
• garam masala spice mixture – 1 tsp.
• turmeric – 0.5 tsp.
• ground red pepper - to taste
• salt - to taste
• water – 300 ml
• vegetable oil – 3 tbsp. l.

Preparation

Cut the chicken fillet into pieces - approximately 3-4 cm in size. Peel a couple of medium-sized onions and chop into small cubes. Crush the garlic with the flat side of a knife, peel it, and chop it with a knife. Wash the tomatoes and cut into 1 cm cubes. Chop the green chili (clean out the seeds) as finely as possible - the amount of chili is determined by taste, in India they add at least 2-3 hot peppers to curry, but if you are cooking for the first time, start with 1 piece .



Heat refined vegetable oil in a wide frying pan (or wok). Add the onion and fry for 5-8 minutes to soften. The onion should not darken.



Add garlic and green chilies, add madras curry paste - 1 heaped tablespoon. Continue to fry everything together for no more than a minute, stirring regularly with a spatula. This way the aroma of the spices will be better revealed.



Place chicken pieces into the pan. Stir and continue frying over high heat, 2-3 minutes on each side, until golden brown on the surface. That is why the frying pan must be wide so that the meat lies in one layer and is immediately fried, and not stewed in its own juices.



Add chopped tomatoes, add water and bring to a boil. Mix thoroughly, reduce heat and cover with a lid. Cook at low simmer for 30 minutes, stirring occasionally. Add salt to taste during the process. There should be a lot of liquid when stewing; tomatoes will provide it. But if your curry starts to dry out and sticks to the bottom of the pan, just add a little more water and mix thoroughly.



At the end of cooking, add the remaining spices - garam masala and turmeric, cook uncovered for another 10 minutes.



You can add more ground hot pepper if you like.

Serve chicken curry with rice, pilaf or Indian flatbreads. You can sprinkle some cilantro leaves and top it off with a yogurt-based sauce - mint raita is ideal. Have a nice trip to India!