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Video: Curry With Chicken And Coconut. Step-by-step Recipe With Photo
Curry is a staple hot dish with meat or vegetables and is cooked in many countries in South Asia. Indian chicken curry has innumerable recipes that each housewife prepares in her own way in different provinces of India. The main principle is this: we cook curry - a paste made from many dry spices, onions, garlic, then add meat or vegetables. You can grind spices fried in a dry pan, or grind a mixture of onions, garlic and spices in a blender, or you can simply cook everything together, adding the ingredients in a specific sequence. You can choose any method that you like; most importantly, stock up on a large set of Indian spices, as they give the dish a magical oriental flavor.
- Cooking time: 2 hours
- Servings: 4
Ingredients for Chicken and Coconut Curry
- 800 g of chicken legs (thighs, drumsticks, ham);
- coconut (or unsweetened coconut flakes);
- 250 g of onions;
- 3 cloves of garlic;
- 1 tsp ground paprika;
- 1 tsp ground hot pepper;
- 1 tsp dried basil;
- 2 tsp mustard seeds;
- 2 tsp coriander;
- 2 tsp cumin;
- 30 ml olive oil;
- 80 g cream or sour cream;
- one handful of curry leaves.
Cooking chicken and coconut curry
For juicy chicken curry, those pieces of poultry that contain more muscle fibers, that is, legs, are suitable. Parts such as the thighs and lower legs will also work.
We remove the skin from the chicken legs, it is not needed in this recipe, since Indian cuisine, although very spicy, is quite healthy. If you stew the chicken along with the skin, then the curry will turn out to be too greasy, but we need to get juicy and tender meat that is easily separated from the bones.
So, sprinkle the skinned chicken drumsticks with salt, add two onions grated on a fine grater, ground paprika, hot pepper and basil. Rub the legs with this spice mixture and leave them to soak in the marinade for 20-30 minutes.
While the chicken is marinated in the onion and seasoning, we make the curry. Heat the olive oil, add cumin, mustard seeds and coriander, heat for about 3 minutes, until they reveal their aroma. Then add the crushed garlic and two coarsely chopped onions. Fry vegetables and spices until the onion is almost transparent.
Add a large handful of curry leaves to the fried onions. Curry leaves are usually fried for no more than 2 minutes, while constantly stirring.
Add the coconut. For this amount of chicken, half a finely grated fresh coconut is sufficient, but you can use unsweetened coconut flakes (about 50 g). We prepare the aromatic mixture for a few more minutes over low heat.
Add chicken legs with marinade, cream or sour cream to the curry, close the brazier tightly, cook for 1 hour 30 minutes over low heat. If necessary, you can add some chicken stock to the broth, or coconut milk if available, as the chicken should be stewed, not fried.
After about two hours, the aromatic chicken curry is ready, it can be served with a garnish of friable rice, sprinkled with coconut gravy and sprinkled with fresh herbs.