Chicken curry. Chicken curry Chicken fillet with curry seasoning recipe

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.

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!

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

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

Ingredients:

garlic cloves - 3 pcs.;
chili pepper;
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.

When buying curry seasoning, we will not spare money to purchase real spices 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:

Remove the entrails from the chicken, cut out the wen on the tail, wash the bird under running water and pat dry with paper towels.
To obtain the marinade, chop the garlic cloves and chop the chili pod, put the vegetables in a bowl and season with salt. Add good quality curry and fresh oil to the mixture.
Mix the aromatic mixture and rub it on the chicken inside and out. Place the bird in a pan or basin, cover the dish with film and put it in the refrigerator for 2 hours.
Peel the root vegetables, divide the potatoes into halves or quarters, and cut the carrots into slices. Place the ingredients of the dish on a baking sheet and pour in a small amount of drinking water.
We take out the chicken and place it on the vegetable layer. Cover the food with foil and place it in the oven, heated to t=200°C. After 40 minutes, reduce the temperature by 20 degrees and cook the dish for another hour.
Next, remove the baking sheet with the chicken, remove the paper, treat the bird with sour cream or cream and bake for another 15 minutes until crispy.

The prepared dish captivates with its taste immediately and forever. Such is the magic of magic seasoning!

How to fry in a frying pan

Chicken curry is the most popular dish in Great Britain. And this is not surprising, because India for a long time had the status of a colony of the Kingdom.

Grocery list:

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

Cooking features:

To properly follow the technological process, we will initially prepare all the products, since then our hands will be busy with other work. Finely grate the peeled ginger root and garlic cloves. Combine both components in a bowl, mix thoroughly, and leave to infuse.
Finely chop the onion, remove the skin from the tomato and chop the tomato into very small cubes.
Separate the chicken fillet from the bones and cut into bite-sized pieces. It is preferable to use meat from the thighs.
When starting to cook chicken curry in a frying pan, be sure to take into account the sequence of adding ingredients. The heat should be medium so that the components of the dish are fried and not simmered.
Pour up to 80 ml of fresh oil into the bowl, add the onion, completely immerse it in vegetable fat. Season the mixture with salt and fry until golden brown.
Add the garlic-ginger mixture, heat for another minute, then add the tomato cubes. When it gives juice, add chili pepper. Continuing to constantly stir the food, add curry powder. Fry it well in the sauce, feeling the extraordinary aroma of the blossoming spice.
As soon as the seasoning begins to release oil, add the chicken pieces. Fry them for up to 8 minutes, then pour in drinking water, completely covering the poultry meat with it. Simmer the food for 15 minutes, then add 200 ml of cream. Reduce the heat and heat the food until the sauce thickens well.

Serve the dish to the table, garnishing it with chopped onion and cilantro.

Cooking in a slow cooker

Poultry meat reacts well to oriental herbs 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;
garlic cloves - 3 pcs.;
green peas (frozen) - 1 cup;
flour - 30 g;
We select the amount of basil, curry and pepper according to preference.

Cooking steps:

Turn on the device on the “Frying” program (t=160°C), set the time to 15 minutes. Place fresh oil in the multicooker bowl, add chopped onion and pressed garlic. Fry the food until golden brown.
Add chicken breast cut into small pieces to the vegetables and continue heating until the meat turns white. Season the dish with salt and spices, mix everything well.
Pour coconut milk into the bowl and change the program to “Stewing”. Cook for 50 minutes, then add defrosted peas and corn to all the ingredients.
Lightly fry the sifted flour in a frying pan, dilute it with half a glass of drinking water and break up all the lumps. We send the composition to the pan of the unit 20 minutes before the end of the cooking process.

Serve the hot dish with rice and fresh vegetables.

Indian chicken curry

The East not only enchants with its unique beauty, but also captivates with the amazing tastes of its national cuisine. Indian chicken curry will delight the most discerning gourmet.

List of products:

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

Cooking method:

Remove the skin from the legs of the bird, chop them in half, wash them under running water, dry them and pour in some yogurt (100 ml). Leave the meat to marinate for 30 minutes, then fry in vegetable fat.
Heat both types of oils in a saucepan, put chopped onion, grated ginger and pressed garlic cloves into it. Simmer the ingredients until soft, then add water and continue cooking over low heat.
Remove the core from the cardamom and heat it in a frying pan along with the rest of the spices without adding oil. After 60 seconds, when we feel the fragrant smell, move the dishes away from the fire.
Pour whole milk into the pan, add saffron. As soon as the mixture darkens, place it in the garlic mixture, add the fried drumsticks and simmer the food for another half hour. 20 minutes before the end of the process, add the spices broken up with a mixer and the remaining yogurt.

From now on, Indian chicken curry will certainly be included in our diet.

With added rice

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

Required components:

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

Cooking technology:

Heat the coconut milk in a large frying pan. Place ginger, chopped garlic and chopped onion into it. Boil the sauce for a quarter of an hour.
Divide the poultry breast into portions and add them to the aromatic mixture. Simmer the meat until it turns golden brown. Season foods with turmeric and curry.
Now add miso paste (a seasoning from Japanese cuisine), cinnamon and well-washed rice. Mix the ingredients of the dish thoroughly. Add the bay leaf and cardamom, simmer the food for 40 minutes over low heat, covered.

Chicken curry with rice is a dish with unique taste and aroma. The magic of oriental spices truly has irresistible temptations.

Jamie Oliver's recipe

The renowned chef's dishes are the result of a culinary cross-breeding of Indian spices and British flavours. Chicken in curry sauce was a real hit for the master chef.

Dish ingredients:

garam masala spice mixture - 2 tsp;
garlic cloves - 5 pcs.;
ground cumin - 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 the curry sauce you need;

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

Cooking chicken:

Place garam masala, cloves, paprika and cumin into a small frying pan. Stirring continuously, fry the ingredients for 60 seconds, then place them in a large bowl.
Add the juice and zest of one lemon, finely grated ginger, chopped garlic cloves and a dessert spoon of sea salt to the spices. Season the ingredients of the dish with fresh yogurt.
Separate the chicken fillet from the bones, cut it into pieces (up to 5 cm) and rub with the resulting marinade. Thread portions onto skewers (not very tightly), alternating meat with chili slices (without seeds). Place the pieces on a tray, cover with film and place in the refrigerator for 2 hours.

Preparing curry sauce:

Finely chop the garlic, chili pods, onion and cilantro stems. Fry the vegetables in oil until golden brown.
Add coriander, remaining paprika and garam masala. Continue the process for another 2 minutes, then place the ground almonds in a common bowl. After 60 seconds, add the broth cube divided into crumbs and the tomatoes along with the juice, pour in 300 ml of boiling water.
Reduce the heat to minimum and simmer the food for 5 minutes, then add the coconut milk. After 20 minutes, the sauce will be ready.

We complete the preparation. Drizzle the chicken pieces with olive oil and fry until dark golden brown. We choose an acceptable option for this: in the oven, grill pan or on the barbecue. Remove portions from skewers and place in simmering curry sauce. Cook for another two minutes, then, holding with tongs, sprinkle each piece of meat with lemon juice.

Chicken curry in creamy sauce

Adapting the culinary traditions and preferences of the East to our tastes is, as we know, a delicate matter. However, chicken curry in 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;
curry seasoning - 3 tbsp. l.;
a pinch of salt.

Cooking features:

Dry the washed chicken fillet with napkins. Divide it into small strips, season with paprika, regular sugar and pepper, and sprinkle with aromatic oil.
Remove the seeds from the Bulgarian fruit and cut into cubes. Shred the cabbage into slices.
Heat vegetable fat in a wok pan and fry the curry in it.
When a slight spicy smell appears after a minute, add finely chopped onion.
Continue cooking until the vegetable is golden brown, then add chicken pieces to it. Fry for 5 minutes over high heat, continuously stirring the ingredients.
Add chopped vegetables to the meat, season the dish with salt and reduce the heating intensity to a minimum. After the liquid has evaporated, pour in the cream, bring the mixture to a boil and finish cooking.

A little magic - and the new dish will already attract you with its spicy aroma.

With pineapples

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

Product composition:

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

Creating a dish:

Separate the meat from the bones, cut the breast fillet or legs into small portions. Roll each part in starch and fry in hot oil until pink.
Peel the onions and garlic. We extract the seeds from the bell pepper and remove the white partitions. Remove the skins from the tomatoes. Finely chop everything and fry for 4 minutes.
Continuously stirring the food, add the diced pineapples, after 60 seconds add soy sauce and the rest of the ingredients.
Heat the resulting mass to a boil, continue to work with a silicone spatula for another 3 minutes, and then add the pieces of golden fillet. Reduce the heat to low and simmer the food for a quarter of an hour.

We all cook chicken dishes quite often for everyday meals. And everyone, most likely, has several delicious and simple recipes from it in stock. But sometimes you want to cook something new, but no less tasty. And then we go out to the Internet and begin to look for a suitable recipe.

I want to offer you one of these recipes today. Prepare it, and I am sure that you will surprise and delight your family with a delicious original dish. Moreover, the dish is quite simple to prepare.

And I suggest you cook chicken in Indian curry sauce with cream. The combination of meat and cream is something you can most likely imagine. This alone can make a dish delicious. But the curry seasoning will give this dish an unforgettable aroma of Oriental flavor.

I first tried this dish while in India, it smelled incredibly delicious, but the taste was very spicy. And I didn’t understand anything about it at all; almost all the pieces remained untouched on the plate. It must be said that in India, in catering establishments, they mostly prepare very spicy food.

But I was especially struck by the sauce in which it was cooked. Our guide said it was curry.

Returning home, I found curry seasoning in a specialty store and began experimenting with it in preparation. Surprisingly, the chicken turned out delicious the first time, and what’s most surprising is that the smell from it was just that – oriental.

Over time, of course, the recipe changed, the experiment continued. Later, I found recipes on the Internet and tried to cook according to them. I added something to my recipe, modified something, learned something from it. And now the dish is prepared this way.

Indian chicken curry sauce with coconut cream

We will need:

chicken breasts - 2 pieces
onion - 2 pcs.
garlic - 3 cloves
coconut cream - 0.5-1 cup (can be replaced with regular cream)
ginger - a piece of fresh or 1 teaspoon of dried
chili pepper - a small piece of capsicum or 1/4 teaspoon of dry
coriander -0.5 tsp
turmeric - 2 teaspoons
cumin, cardamom, nutmeg, cinnamon - a pinch each
flour - 1 teaspoon
sugar - 1 teaspoon
olive oil -2-3 tbsp. spoons

For garnish:

rice - 1 cup
orange - 1 pc.
olive oil - 4 tbsp. spoons
butter - 50 gr.
spices - cumin, coriander
salt, pepper to taste
vegetables - any

Preparation:

1. Remove the skin from the breasts and cut into small pieces.

2. Grind hard spices in a mortar - cumin, coriander, nutmeg. Grind the garlic, chili pepper and cut the onion into small cubes.

3. Heat the oil in a frying pan, fry the onion in it until golden brown. Add 1/4 cup boiling water, evaporate the water, add garlic and ginger. In India, they prepare it with fresh ginger and grind it on a grater. But if you can’t find fresh ginger, you can use dry ginger.

4. Add 1/4 cup of boiling water again and evaporate the water almost completely. When there is very little water left, add turmeric, mix, then add chili pepper. Lightly fry for 5-10 seconds. Then add all the other spices and flour, and fry for 30 seconds (the spices should reveal their taste, but not overcook).

5. Pour half a glass of water and place the chopped pieces into the frying pan. Stir, add a little salt, add sugar, let it warm, reduce the heat and cover with a lid. Leave for 30 minutes so that the water evaporates and the meat is completely cooked.

Periodically open the lid and stir so that the spices are evenly distributed in the chicken meat.

6. After 30 minutes, pour coconut cream into the pan and let it boil. Taste the salt and add salt as needed. Cover with a lid and leave to simmer over low heat for another 10-15 minutes.

7. Turn off the heat, stir, cover and leave for 10-15 minutes.

Preparation of the side dish:

1. For a side dish, prepare rice and baked vegetables.

2. To cook rice, slightly warm the olive oil in a thick-walled pan and add butter.

3. Cut a long strip of zest from a whole orange. Fry it in heated oil. Put away.

4. Place spices in oil for 5-10 seconds. And immediately add rice. I use steamed rice and do not wash it, it is steamed and clean. Fry the rice for 5 minutes.

5. Pour water so that the rice is covered by 2 cm. Mix the rice with water and spices, salt and pepper. As soon as it boils, reduce the heat and cook until tender without stirring. Then close the lid, cover with a towel and leave for 10-15 minutes.

6. Cut any vegetables into pieces, sprinkle with oil, sprinkle with salt and spices; thyme works well. Place in an oven preheated to 180 degrees for 10 minutes.

Serve chicken in curry sauce with rice and vegetables.

Features of cooking chicken with curry sauce

As you probably noticed, we used a lot of different spices, but the name curry does not appear anywhere. The fact is that curry is a mixture of spices based on turmeric, and we used the main components of curry in their pure form. You can, of course, buy a ready-made curry mixture, since finding it now is not a problem. But I prefer to prepare the mixture myself.
if you still use the prepared mixture, then take 2-3 teaspoons of it. But still, try to use fresh ginger in cooking.
the amount of chili pepper needs to be adjusted independently. Firstly, there are many types of it, some are very hot, some are not very hot. In addition, everyone likes it differently, some eat it spicy, while others, on the contrary, don’t eat spicy food at all. In the second case, you can skip the chili pepper altogether.
Coconut cream is extremely difficult to find in a regular grocery store, I buy it at the Subway store. They are always available there. When I'm there, I always take some in reserve. I love the taste of coconut cream; using it makes chicken incredibly flavorful and tender. Maybe I'm just nostalgic!? There are a lot of coconuts sold in India. They open the coconut right in front of you, give you a straw, and you can enjoy it for 3-4 minutes. And then the coconut is split open, and you can scrape out the coconut flesh with a knife and enjoy a little more.

in general, coconut cream can be completely replaced with ours - domestic ones, where can we look for coconuts here... We need to feed our family a real dinner. And you can even pour milk, adding a spoonful of sour cream. Or just sour cream.
It is not necessary to prepare two side dishes. I showed two cooking options for you to choose from. But if you cook both, it won’t hurt, but on the contrary, it will diversify the dinner.

Finally, I want to say that if you love and appreciate the taste, ease and speed of preparation, originality and affordability in the preparation of any dish, then chicken with curry sauce with cream is undoubtedly this very dish! Prepare it, eat it with pleasure, and don’t forget to plunge into the oriental flavor of 1001 Nights!

Bon appetit!

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. Apple chips or mustard 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.