11.06.2024
Simple and rich chicken curry
Time Needed:
Difficulty:
Amount:
Ingredients:
- 4 chicken fillets
- 1 onion
- 400 g tomato passata (or chopped tomatoes)
- 1 tbsp tomato puree
- 400 g coconut milk (1 can)
- 2 tsp garam masala
- 1 tsp fresh ginger or 2 tsp ginger paste
- 1 tsp turmeric
- 1 tsp cayenne pepper
- ¼ tsp ground black peppercorn
- 2 garlic cloves
- salt
- sugar
- olive oil
Preparation:
- Heat the garam masala in a dry pan and be very careful not to burn it (when it starts smelling beautifully, take it off the fire and put it in another dish - it is important to take it out of the pan because it can still burn). If you accidentally burn the garam masala, it is best to throw it away and start from the beginning.
- Add oil to a pan and fry the chicken in 2-3 rounds, not all at once (the pan needs to be very hot). When the chicken gets light brown, take the meat out of the pan and put in on a plate. If you see that the chicken is still raw in the middle, that is alright, because it will cook some more later. Depending on the pan you are using, if you spot black burned leftovers from the chicken, it would be good to wash the pan before a new frying round. If the leftovers are brown, that is alright and you do not need to wash the pan.
- When you are done with all the chicken, put some more oil into the same pan and fry the onions until they fade and soften (it will "wash" away everything that is stuck to the pan).
- Add the garlic, ginger, garam masala, turmeric (or chili), and tomato puree, and fry it for a minute while stirring, add the passata (or chopped tomatoes) and mix it all well.
- Add the chicken and coconut milk (advice: submerge the can for a few minutes into hot water to release the fat from the edges of the can), salt, and pepper to taste.
- Cover the pan with a lid and cook at low heat for exactly 10 minutes, then take off the lid and cook for 10 more minutes. At this point, you can add the sugar to balance the sourness of the tomatoes.
Curry chicken is served with basmati rice:
Basmati rice has to be cooked in a ratio of 1:1,5 - one measure of rice with 1,5 measures of water.
- First, wash the rice thoroughly under water in a strainer. Stir it with your fingers to wash out all the starch.
- Strain the rice and put it in a pot. Add salt to taste and the exact amount of water.
- Put the rice on the fire and cook until the water starts slowly boiling. After it boils, turn the heat down to the lowest and cover it with a lid completely.
- Cook for exactly 10 minutes without raising the lid. Turn down the fire and leave it for 5-10 more minutes with the lid on. Serve afterward.
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