Chicken breasts with curry and cream. Chicken curry. To make chicken curry, you will need

Indian curries are delicious dishes of vegetables, legumes, meat with a fragrant thick sauce in which these ingredients are stewed. Curry is generously seasoned with spicy mixtures of spices - masalas (“masala” in Hindi means “mixture of spices”). The No. 1 spice mix in Indian cuisine is (“garam” in Hindi means “warming”). This spicy mixture includes spices with a warming effect - most often Garam Masala contains zira (cumin), coriander, cloves, cardamom, chili, cinnamon, ginger, black pepper, cumin and other spices. Garam Masala is a versatile herb. It is added to everything - from soups to pastries, and in each dish it plays with special taste and aroma notes, mixing with the main ingredients. Very often it is added to curry.

In this recipe, we will show you how to cook chicken in a creamy tomato curry. This is a wonderful homemade dish - tender, juicy meat in a spicy creamy sauce with the addition of tomatoes in their own juice, garlic and onions. Indian spice mix makes the dish incomparably appetizing and fragrant. It might become one of your favorite dishes. And it's very easy to cook it.

Ingredients (for 2 servings):

• chicken thighs (without bone) - 2 pcs. (about 400 g),
• frozen green peas - 150 g,
• canned tomatoes (with sauce) - 400 g,
• double cream (20%) - 150 ml,
• tomato paste - 1 tbsp,
• garlic - 1 clove,
• onion (medium size) - 1 pc.,
• butter (or ghee) butter - 1 tbsp.

For seasoning:

• universal spice mix Garam Masala - 0.5 tbsp,
• ground cinnamon - 0.25 tsp,
• ground dried ginger - 1 tsp,
• cayenne pepper - 0.25 tsp (or to taste).

For garnish:

• boiled (or steamed) white basmati rice.

Mix seasonings in a suitable container. It is a blend of Garam Masala spices, ground cinnamon, ground dried ginger and cayenne pepper.

Chicken meat cut into small pieces, literally one bite.

ADVICE:
You can also use chicken breast, but the meat from the thighs is juicier.

Peel the onion and garlic. Cut the onion into cubes, and chop the garlic finely (or pass through a garlic press).

Melt butter (or ghee) in a wok (for example) over medium heat and add onion and garlic to the wok.

Stir the contents of the wok and fry the onion and garlic, stirring occasionally, until the onion is lightly browned and softened.

Add the prepared aromatic mixture based on Garam Masala seasoning and tomato paste to the wok.

Stir the contents of the wok so that all the ingredients are combined, and cook, stirring, until the aroma of spices.

Add the canned tomatoes along with the juice to the wok.

ADVICE:
If whole tomatoes are embarrassing, you can puree them in a blender.

Add chicken pieces to wok.

Stir the contents of the wok, bring the sauce to a boil, reduce the heat to low, cover the wok with a lid and cook for 10-15 minutes.

Remove the pieces of chicken meat from the wok with a slotted spoon (for example) or a spoon and transfer to a plate.

Add green peas previously thawed at room temperature to the wok.

Add cream to the wok, mix the contents of the wok and bring the sauce to a boil.

Taste the sauce for salt and adjust to taste if necessary.

The dish is ready. Now it remains only to serve it before serving.

Put a portion of boiled rice, stewed chicken into a portioned plate with sides, add sauce with green peas and serve immediately. If desired, the dish can be decorated with chopped cilantro.

Best wishes,
Your Korshop.

In my arsenal as a hostess, there are a lot of dishes of Indian, Asian and Oriental cuisine. I cook them more and more often, maybe my taste preferences are changing, or maybe I finally felt the beauty of these dishes. Don't know. I know one thing - when I cook oriental dishes, there is an unimaginable aroma of spices in the house.
The basis of any traditional cuisine is the sauces with which dishes are served. Today I will offer you my version of "Creamy Curry Sauce", which, along with the traditional Indian curry sauce, firmly occupies a leading position in the frequency of cooking it for my family. If the traditional curry sauce is more "masculine" in taste: both spicier and stricter, then the creamy curry sauce is softer both in terms of taste and spices.
So let's make Creamy Curry Sauce.

To prepare it, we need quite a lot of spices and spices: turmeric, coriander, curry powder, cayenne pepper. You will also need onion, garlic, ginger, fresh chili, coconut milk, Dijon mustard, apple or applesauce, salt and olive oil.

Let's start by cutting the onion, garlic into small cubes and grate the ginger root on a coarse grater.

We put the pan on the fire and heat it with olive mlm any other vegetable oil.

Pour our vegetables into the pan and let them fry a little (usually I fry the vegetables until the onions are golden) for 3=5 minutes.

While the vegetables are roasting, we mix all the spices: turmeric, ground coriander seeds, curry powder, cayenne pepper.

Pour the spice mixture into the skillet with the vegetables.

mix very well and let the spices warm up a little in hot oil and, thereby, give their flavors to the vegetables.

Next, add an apple, finely chopped or grated, for this recipe it is preferable to use green sour apples. I used applesauce instead of apples, I recommend you do the same.

So, add applesauce to our future sauce.

Add the Dijon mustard to the puree. In this sauce, applesauce and Dijon mustard act as a thickener, since thickeners have already been used in their preparation. That's what will make our sauce thick.

And add coconut milk. If you do not have coconut milk, it's okay, you can successfully replace it with full-fat milk or 30% fat cream. Mix all the ingredients thoroughly and leave to boil over low heat for 10-15 minutes. We need the sauce to reduce a little, by a third.

After 15 minutes, we taste the sauce and if you don't like enough curry or the sauce is not salty or spicy enough, it's time to balance the taste to your preferences.
As a result, we should get such a beautiful and tasty sauce.

You can use creamy curry sauce in cooking dishes with chicken, fish, and boiled vegetables. I love to cook chicken fillet with creamy curry sauce. The fillet turns out fragrant and tender, in combination with rice and pasta - simply divinely delicious. I often serve this sauce with appetizers before the main course. This sauce is good both hot and cold.
I understand that the taste of curry is not for everyone. But I think you should try it and see for yourself. Join yourself and introduce your family to the cuisines of other peoples of the world. Creamy curry sauce can be a good start for this!

Cooking time: PT00H25M 25 min.

Prepare chicken curry, or as this dish is also called - chicken curry - very simple, but in order for it to turn out really very fragrant and tasty, there are certain subtleties of preparation that must be followed. It is not enough to just add seasoning and expect a good result.

The recipe is really very simple and accessible, especially in terms of ingredients - no need to look for any curry paste, just a bag of curry powder is enough.

In this recipe, those subtleties of cooking that make this dish tasty and fragrant are taken into account, so there will be a lot of photos, and you should pay attention to the description of the recipe.

- one of the most popular dishes in the UK, to the point that every autumn there is a national week of curry - this is usually the name of any dish with this seasoning. In 2014, from 13 to 19 October, it was held for the 17th time. And all over the world, curry rightfully occupies one of the leading places among popular dishes in Europe, Asia and the Americas.

It is easy to guess why this happened. Since India was an English colony for a long time, many dishes migrated to the shores of Foggy Albion, and chicken curry, due to its wonderful taste and at the same time simplicity and ease of preparation, quickly became the most popular dish, primarily in fast food establishments, although curry is very often present in restaurant menus.

To make chicken curry you will need:

• Fillet of chicken thighs or breasts. 600 gr.
• Onion. 2 medium onions. (There are 3 small ones here)
• Tomato. 1 PC.
• Ginger. Fresh. 4-5 cm.
• Garlic. 3 cloves.
• Curry. Powder. 1½ tablespoons.
• Cream. 200 ml.
• Chilli. Flakes. Taste.
• Salt. Taste.
• Unscented vegetable oil for frying.

Cooking chicken curry.

As in dishes, you must first prepare all the ingredients, since there will be no time for this later, since the dish will need to be stirred almost constantly.

When cooking chicken curry used garlic ginger paste. I don’t think that every kitchen has a jar of such pasta, but it’s easy to make it yourself, especially since such pasta will certainly be as fresh as possible.

Ginger root 4-5 cm in size, clean and rub on a fine grater. Garlic is also peeled and also rubbed on a fine grater.

Mix the garlic with ginger and leave to infuse for the time while we prepare all the other ingredients.

Finely chop the onion.

The recipe uses tomato without fail. But in the sauce itself, the tomato should not feel like a separate ingredient. So it is necessary to remove the skin from the tomato.

We make a cross-shaped incision on the tomato and throw it into boiling water for 3 minutes.

Then we take the tomato out of boiling water and pour it with cold water for 30-40 seconds.

After such a procedure, it is not difficult to peel a tomato from the skin.

Cut the peeled tomato into very small cubes.

We free the chicken meat from the bones and cut into medium-sized, bite-sized pieces.

You can take chicken breast fillet, there is less fuss with it, but meat from chicken thighs is tastier and more tender, so it’s better to take it.

The preparation of the ingredients is over, you can start cooking the dish.

It is very important to follow the sequence of laying the ingredients and the degree of preparation at each stage. Otherwise, there is a risk that the dish will turn out not so tasty and expressive.

We keep the fire under the pan constantly medium, so that all the ingredients are fried, and not burnt. At the same time, the fire must be strong enough to support frying and not simmering.

Pour about 70-80 ml of vegetable oil into the pan. We heat it over medium heat, and put the chopped onion into the hot, but not overheated oil.

There should be enough oil to completely cover the chopped onion.

Immediately add salt and mix so that the onion releases moisture faster and fries better.

On medium heat, so that the onion does not burn, stirring constantly, fry the onion until a confident golden color. Do not be afraid that the onion will burn with further cooking - the rest of the ingredients will not allow this to happen.

As soon as the onion has turned golden, add the garlic-ginger paste, which we prepared at the very beginning, to the onion.

Stir in the onion and pasta and sauté for about 1 minute.

Then add the chopped tomato to the pan.

Mix everything again, the tomato will immediately give juice. As soon as the tomato begins to dissolve in the resulting sauce, add chili pepper to taste.

Constantly stirring and kneading the pieces of tomato, bring the sauce to an almost homogeneous state.

Except now it's time to add one and a half tablespoons of curry powder.

Again, mix everything well and, stirring constantly, let the curry powder fry properly.

Curry powder must be fried in the sauce - only in this case it will give all its aroma and taste to the oil and the whole sauce.

Understanding that the curry has already been fried is quite simple - oil will begin to stand out.

Place the chopped chicken into the skillet.

Mix with the sauce and, stirring, let the meat fry for 6-8 minutes.

Pour boiling water over the meat, so as to almost completely cover the chicken.

Simmer chicken covered for 10-15 minutes. This is enough for small pieces of chicken to be fully cooked.

Then add about 200 ml of cream to the pan with chicken. Since there is so much oil in the sauce, cream can be safely taken with a low percentage of fat. 10% fit great.

Knead the cream into the sauce, reduce the heat to low, bring the sauce to a boil, taste, season with salt if necessary.

We let the curry sauce thicken a little - this happens quite quickly, after which we turn off the heat and let the curry chicken stand under the lid for about 10 minutes.

That's all and ready. The total cooking time, including slicing food, is unlikely to exceed 1 hour.

The aroma of the dish is bright and strong, the chicken pieces are tender and juicy, even if the chicken breast was cooked.

Serve chicken curry best with white unleavened rice, lightly sprinkled with finely chopped cilantro and green onions.