Vegetable curry with coconut milk and rice. Chicken Curry with Coconut Milk: Step by Step Recipe Chicken Curry with Coconut Milk

The term curry, like a kind of umbrella, covers a number of dishes, the origin of which, for most people, is associated with the cuisine of the Indian subcontinent. A common feature of all is the use during their preparation of a complex combination of spices and herbs, necessarily including fresh or dried hot peppers. However, the effect of the mentioned term is limited, as a rule, to those that are prepared with sauce. Recipes that include curry as a component are common in the southern states of India, and they always contain leaves of the tree of the same name.

There are a great many variations of food that fit the generic concept of "curry". However, the exact combination of spices for each such original recipe often depends on the national, religious and cultural traditions adopted in the region where it is prepared, and also, if you like, on family preferences. Such curries often have their own specific names, which are determined by their ingredients, spices or cooking methods. The spices used in curries can be whole or ground, raw or cooked, and added at different stages of cooking to achieve a variety of flavors.

The main spices found in most a la curries are: coriander, cumin and turmeric. In regions with different geographic locations, curries include: fish, red and white meat, rice, lentils and vegetables. Powdered curry is mostly an invention of Western civilization, and its origins are usually dated by culinary historians to the mid-eighteenth century. However, the first such mixtures were prepared by Indian merchants especially for members of the British colonial government and demobilized officers of the royal army, who, going to England, were happy to stock up on this seasoning.

As I said, dishes classified as curries are prepared with fish, shellfish, mussels, pork, chicken, or combinations of these ingredients. However, most Indian curries (mostly for religious or ethical reasons) are vegetarian.

Curries can be both so-called "dry" and "liquid". Dry curries are cooked with a small amount of broth, which is subsequently evaporated, leaving all other ingredients covered in a thin and aromatic layer of spices. Curries with a lot of liquid include various, bean puree, chopped onions, yogurt, cream, coconut milk or all kinds of broths.

(calculated for four to six servings)

Curry Ingredients:

• 400 grams potatoes (peeled and cut into medium-sized pieces)
• 2 medium carrots (peeled and cut diagonally into 1 cm thick ovals)
• 300 grams pumpkin pulp (cut into cubes)
• 2 medium red onions (peeled and cut into large pieces)
• 4 large cloves of garlic (peeled and crushed with a knife)
• Freshly squeezed juice and zest of two limes
• 2 cm fresh root ginger (peeled and cut into thin circles)
• 25 grams (or half a package) red curry paste - sold in the Asian section
• 1 cup canned chopped tomatoes (or fresh if in season)
• 2 tablespoons tomato puree
• 1 cup coconut milk
• A couple glasses of vegetable broth
• Vegetable oil
• Salt pepper

Serving Ingredients:

• Steamed rice, basil or cilantro leaves with tender sprigs, lime wedges

Cooking:

1. We heat a couple of tablespoons of vegetable oil in a large heavy frying pan or cauldron over medium heat. Fry garlic, ginger, lime juice and zest in it for 3-4 minutes. Salt. Add curry paste and tomato puree, cook another 4 minutes. Then we send the tomatoes to the pan and cook for the next 5 minutes, until the mixture darkens a little, doing something like deglazing in parallel.
2. Pour coconut milk here and taste the mixture for salt. Bring to a boil and cook the seasoning over low heat for 20-25 minutes, until it becomes rich and fragrant.
3. Now put potatoes and carrots in the pan, pour in the broth (you can, using our recommendations) to cover the vegetables. Cover the pan partially with a lid and simmer for 15-20 minutes. Then add onion, pumpkin and cook for another 15 minutes.
4. Place rice on top of the finished curry, garnish with cilantro and lime wedges. We serve to the table.
5. Curry can be prepared a couple of days before the main cooking.
6. Bon Appetit!))

Also read on our blog:

Vegetable stew of mashed potatoes, baked onions and mushrooms with herbs and mojo rojo sauce

If you are fond of oriental cuisine, then chicken curry with coconut milk is at your service - there are several recipes for this dish. Yes, you read that right, there are chicken curry recipes with coconut milk.

As for cooking technologies, they are similar, only sauces have differences in taste. But what pleases me most is that every time you can create new and new options.

For example, roasted chicken curry is incredibly tasty and appetizing. It will conquer your family. This chicken dish will give you a real pleasure during your meal. It is worth noting that the chicken curry roast is also prepared according to different recipes. For example, a dish with chicken and pineapples can be an ideal treat.

However, in this article, we will look specifically at chicken curry in coconut milk.

Benefits of combining ingredients

All housewives know that milk makes chicken meat unusually tender, but in this respect cow's meat is inferior to coconut. It is not so difficult to get the latter: in any hypermarket you will find the treasured tin can on the shelf with products for sushi or where there are all kinds of sauces.

Curry adds a duet chicken meat and coconut milk oriental subtlety and aroma. Having tried this dish for dinner, you will definitely want to cook it again.

Chicken curry with kos milk can be varied by adding vegetables. Ideal for broccoli bell pepper, carrot, green beans, onions, soybeans.

Also, do not forget about spices, you can use garlic, pepper, ginger, soy sauce and turmeric.

If desired, the vegetable components can be replaced with others, based on personal taste preferences. Cooking chicken curry in coconut milk is quick and easy at home, and the result is simply delicious. This roast is perfect for a romantic dinner or holiday table.

Recipe

• chicken fillet (1kg);
• coconut milk - dry or canned (200 ml);
• garam masala (1 tsp);
• onions (2 pcs.);
• garlic (2 teeth);
• ginger - freshly chopped (0.5 tsp);
• curry (1 tsp);
• chili pepper - optional (1 pc.);
• wheat flour (1 tablespoon);
• salt (to taste);
• vegetable oil for frying.

Cooking:

1. Take chicken fillet. You can, of course, take the thighs and separate the meat from the bone. Wash the meat, dry, cut into pieces.
2. Peel the onion, chop it into cubes, send it to fry in a frying pan, in which pre-heat the vegetable oil with the addition of chopped ginger and garlic. If you wish, you can add bitter green pepper (1 pc.), Then the dish will have more spicy taste. To do this, the pod must be cut lengthwise, remove the seeds and chop, immediately send to the pan. Then add curry. Fry 10 seconds. The spices must show themselves.
3. Next, you need chicken, put it in oil with spices. Fry, stirring constantly, the pieces should become golden.
4. Salt the meat, pour in water (a small amount), cover with a lid, simmer for 15 minutes. Then remove the lid, make a strong fire, all the liquid should evaporate.
5. Next, take coconut milk. Pour it into a saucepan, add flour here (1 tablespoon), mix thoroughly, make sure that there are no lumps.
6. Transfer the coconut milk to the container with the chicken, stir. When the sauce thickens, turn off the heat.
7. Transfer the meat with the sauce to a deep plate.
8. That's all, serve chicken curry to the table with rice garnish.

Good appetite!

time

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kitchen

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complexity:

Gaggan Anand

head chef at Gaggan restaurant in Bangkok

Born in India, worked in different countries of the world, and his own restaurant Gaggan opened in Thailand.

At 19 Gaggan started working at the Taj Group, largest network hotels in India. At 22, he cooked for President Abdul Kalam and sometimes for his guests. In 2007, he trained with the Spanish chef Ferran Adria at the El Bulli restaurant, and three years later he opened his own restaurant Gaggan in Bangkok, which is ranked 17th in the 50 Best Restaurants S.Pellegrino 2014.

AS GAGGAN SAYS, he had an interest in cooking since childhood, food in the family of the future chef has always been a passion and a way of life. “In India, it is customary to cook at home, for example, when a family buys a house, the first thing they look at is the size of the kitchen. On Sundays, my father and I went to the market and to the butcher shop. My mother always taught me that spiciness is power, and like any power, it should not be abused, so when cooking a dish, you need to use one or two spices, ”says Gaggan.

reference

There is a misconception that curry is just a spice. But it's not. Curry is anything in sauce, the simplest homemade Indian food; the same dish as soup or stew. There are no standards here: each family prepares curry in its own way, so there are thousands of recipes. There are only basic ingredients: chicken, spices and sauce, and then as you like. Someone cooks with cream, someone cooks with water, and my mother cooks with coconut milk. I will tell you her recipe.

Ingredients

Chicken fillet 600 g

Vegetable oil 50 ml

Shallot 200 g

Tomatoes 4 pieces

Ginger 50 g

Coconut milk 200 g

dry turmeric 5 g

fresh spicy Green pepper taste

fresh coriander leaves 25 g

Salt 1 teaspoon

Caraway 3 g

Coriander Oil for decoration

sprouts green peas for decoration

chop the onion, peppers and tomatoes in strips, chicken optionally, grate ginger or chop into small pieces.

Fry the onion in a pan with oil and cumin until brown, then add chicken and turmeric, salt, sprinkle with water and fry for two minutes.

Add pepper, coriander leaves, ginger and tomatoes and cook until the latter turn into a sauce. Sprinkle with water and leave on fire for another five minutes - you should get a thick mass.

Add coconut milk mix.

Pour into a deep dish of curry, garnish with drops of coriander oil on top ( the boss warns that this is an optional step, because it is not easy to find such oil in Moscow) and pea sprouts. Serve with rice or bread, which can be previously fried in butter.

Text: Alina Sorokina

Photos: Mark Boyarsky

Gaggan Anand, Bangkok restaurant chef

Recommend to friends:

I've been addicted latelyOriental cuisine I especially likechicken curry dishes . Turns out there are a lot of recipes.chicken curry, the cooking technology is similar, only the taste of the sauce differs. But each time it turns out a new dish. I still haven't been able to decide whichchicken curry sauce I like it more. And the most interesting thing is thatchicken in coconut milk with curry I have always been apprehensive. But once I decided to try it, and was pleasantly surprised. After that I triedchicken curry with coconut milk in indian cafe they serve thisrice dish. And most of all I likedThai chicken in coconut milk with curry and rice noodles . The recipe for this chicken currywill share with you . Thais usually use the following vegetables to make chicken curry:broccoli, carrots, bell peppers, onions, green beans and sprouted soybeans . And, of course, whatcurry without garlic, pepper, ginger, soy sauce and turmeric . Vegetable ingredients can be changed to your liking. My kids don't like broccoli and green beans. So for them I preparedthai chicken without these vegetables. It's getting readydishvery quickly, the main thing is to preparevegetables and meat. All spices can be bought in any supermarket, andcoconut milk now also available for purchase. We recommend that you prepareoriental dish , you will definitely like it. This dish is perfect for romantic dinner or for a bachelorette party.

Chicken in Coconut Milk with Curry - Recipe

Required Ingredients:
Half a kilo chicken fillet or pulp from the thighs;
One bell pepper;
Two bulbs;
One carrot;
Two hundred grams of sprouted soybeans;
Two hundred grams of broccoli;
Two hundred grams of green beans;
Four hundred grams of coconut milk;
One tablespoon olive oil;
One tablespoon of grated ginger;
One teaspoon of turmeric;
Four large cloves of garlic or a teaspoon of dried garlic;
Two tablespoons of soy sauce;
Two hundred grams of rice noodles;
Salt, pepper to taste.

And so, let's start preparing our cooking masterpiece, with slicing chicken meat. The meat should be cut into thin slices. Ginger and garlic peel and grate on a fine grater.

Put the chicken meat in a ceramic or glass dish, add chopped ginger and garlic, soy sauce and ground pepper. If you are cooking for an adult company, then you can add crushed chilli peppers. Mix chicken meat with spices and leave to marinate for half an hour. During this time, clean and cut the vegetables into cubes. I cut into sticks a little smaller than is customary in Asian cuisine. I like it better this way, and besides, I don't have a special wok pan. Of course, ideally, chicken curry should be cooked in a wok, but if you don't have one, you can use a regular cast-iron or Teflon pan.

Heat the pan well, pour one tablespoon of sesame or olive oil and turmeric into it, put the marinated chicken into it. Fry the chicken meat over high heat on both sides for two to three minutes.

Then we add chopped vegetables to the meat and fry just as quickly, not forgetting to stir or shake the pan, as Asian cooks do.

After that, add canned coconut milk and simmer the chicken and vegetables in it for about seven minutes. At the very end, salt and pepper to taste, add canned soybean sprouts, cover and let it brew for fifteen minutes.

Hello to all! I bring to your attention a recipe for chicken curry in coconut milk. It is prepared very quickly, and most importantly, it is simple, and even delicious gravy to the side dish :)

Let's start with the chicken. I used legs, but any part of the chicken can work in this dish. The brisket is usually used.

I washed the chicken, cleaned it from the skin and fried it in oil. Now let's move on to making the sauce. For this we need:

1. 1 bulb

2. 5 garlic cloves

3. 1 small fresh ginger root

4. curry seasoning, sweet paprika, turmeric and dry chilli

5. 1 can of coconut milk

6. juice from half a lemon

7. salt and pepper

Cut vegetables like this.

And fry them in the same oil as the chicken. In order, first onion, then garlic and ginger. We add spices.

When the vegetables are fried, throw in the chicken. Stir and pour coconut milk, salt, then add lemon juice.

Bring to a boil and cook over low heat for about 30 minutes and ALL !!! :) Served with white rice or any other side dish you like.

Bon Appetit!