/ / Recipe: Classic chicken curry

Recipe: Classic chicken curry

  • Chicken - 700 Grams (cut into cubes, you can with bones, but remove the skin)
  • Oil - 1 st. a spoon
  • Red onion - 1 piece (cut into cubes)
  • Ginger - 2 Art. Spoons (cut thinly)
  • Garlic - 6 Teeth (chopped)
  • Paprika - 1 st. a spoon
  • Coriander powder - 2 items. Spoons
  • Turmeric powder - 1/4 Teaspoon
  • Garam oil - 1/2 Teaspoon
  • Salt - - To taste
  • Tomatoes - 1 Glass (cut into cubes)
  • Coconut milk - 1.5 cups
  • Mustard seeds - 1 teaspoon
  • Curry leaves - 2-4 pieces
  • Green chili - 2 pieces

Heat the oil in a frying pan and fry the onions, gingerAnd garlic until the onion is tender. Add the spices - red chili powder, coriander powder, garam masala and turmeric. Stir thoroughly and fry on low heat until brown. Add chopped tomatoes and salt. Stir well. Stew under the lid for a few minutes. Then remove from the plate and set aside, allow to cool. As soon as everything has cooled down, transfer everything to the food processor and grind it to a homogeneous mass. Put the frying pan (in which you just cooked vegetables, do not wash it), add a tablespoon of butter and chicken pieces, mix well. Continue to stir the chicken until it begins to brown. When the chicken pieces are well fried, add the vegetable paste. Stir thoroughly and fry for a few minutes. Add 1/2 cup water and coconut milk, mix. Bring to a light boil. Cover and cook over medium heat for 10 minutes until the chicken pieces become soft and the sauce slightly thickens. In a separate pan add 1 tsp. Butter and fry some mustard seeds, add a little shallot, curry leaves and a couple chopped chili. Fry until the curry leaves become crispy, pour this mixture on the curry chicken. Done. Bon Appetit. This dish goes well with rice.

Servings: 3-6

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