Curry With Chicken And Coconut. Step-by-step Recipe With Photo

Table of contents:

Curry With Chicken And Coconut. Step-by-step Recipe With Photo
Curry With Chicken And Coconut. Step-by-step Recipe With Photo

Video: Curry With Chicken And Coconut. Step-by-step Recipe With Photo

Отличия серверных жестких дисков от десктопных
Video: Chicken Curry Recipe Filipino Style - Panlasang Pinoy 2023, February
Anonim

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.

Curry with chicken and coconut
Curry with chicken and coconut
  • 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.

For juicy chicken curry, choose legs
For juicy chicken curry, choose legs
We cut the chicken legs and remove the skin
We cut the chicken legs and remove the skin
Marinate chicken legs in spices for 20-30 minutes
Marinate chicken legs in spices for 20-30 minutes

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.

Fry spices and vegetables in oil
Fry spices and vegetables in oil

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 curry leaves and then coconut
Add curry leaves and then coconut

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 to the curry along with the marinade, cream, simmer for 1.5 hours over low heat
Add chicken legs to the curry along with the marinade, cream, simmer for 1.5 hours 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.

Flavored chicken and coconut curry ready
Flavored chicken and coconut curry ready

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.

Popular by topic