Spicy chicken curry
|cooking time||30 minutes|
|enough for||6 persons|
- Two tablespoons of each:
- Chopped green coriander.
- Tomato paste.
- Half a teaspoon each of:
- Crushed pepper.
- 1 teaspoon each of:
- Spice curry.
- Four large pieces of chicken fillet cut into large cubes.
- Two pods of green pepper.
- Two large tomatoes, peeled and chopped.
- Half a cup of liquid cream.
- A tablespoon of chopped ginger.
- Four crushed garlic cloves.
- ¼ teaspoon of black pepper.
- Large chopped onion.
- Four tablespoons of oil.
- Cooked basmati rice – to serve.
how to prepare
- Put the oil in a pan, then put the pan over high heat until the oil is hot.
- Add the chopped onions to the hot oil and stir with a wooden spoon until the onions wilt and turn golden brown.
- Add the chicken thighs to the mixture in the pot and stir for a few minutes until the chicken acquires a nice golden color.
- Add each of the following: black pepper, ginger and garlic to the chicken mixture in the pan and leave the chicken mixture on the heat, stirring the mixture until the smell of ginger and garlic rises.
- Add each of the following: chopped tomatoes, tomato paste, paprika, crushed hot pepper, chopped coriander, cumin, turmeric, curry spices, pepper and salt to the chicken mixture in the pan and toss the chicken with the remaining ingredients from pan mixture over high heat for three to four minutes.
- Add the cream and cilantro to the pan mixture and stir the cream with the chicken until the ingredients are blended together, then cover the pan.
- Leave the chicken curry on the heat for five to seven minutes until the chicken has matured and the broth has thickened.
- Remove the chicken curry from the heat and pour it into a deep serving dish, then serve it with cooked rice.
Chicken curry with herbs
|cooking time||90 minutes|
|enough for||6 persons|
- 100 grams of frozen peas.
- Six grams of green peppercorns.
- Ten fines each of:
- Fresh thyme.
- Fresh oregano.
- Fresh sage paper.
- Medium spoonful of fine salt.
- Three cups of water.
- Four hundred grams of coconut milk.
- Three hundred grams of chopped carrots.
- Two tablespoons of curry powder.
- A tablespoon of crushed garlic.
- One hundred and fifty grams of chopped onions.
- Five tablespoons of sunflower oil.
- Fine black pepper and salt – to taste.
- Four pieces of skinless chicken breast, cut in half.
- Four pieces of chicken thighs.
- Extra two tablespoons of oil.
- Ten additional grams of the following herbs:
how to prepare
- Wash the chicken with water, then dry it and put it in a deep bowl.
- Season the chicken with black pepper and salt to taste, mix well and set aside.
- Put the oil in a suitable sized pan over medium heat until it heats up, then fry the chicken pieces in the heated oil until browned on both sides.
- Remove the chicken pieces from the pan and set aside in a bowl.
- Put the onions in the same pan and stir with a wooden spoon until they soften.
- Add the garlic to the onions and stir a bit, then add the curry powder, carrots and stir for about a minute.
- Add water and coconut milk to the casserole mixture and leave it on the heat until the casserole mixture begins to boil.
- Add the fried chicken to the pan mixture and mix well with the rest of the ingredients in the pan.
- Reduce the heat under the saucepan and leave the mixture on low heat for fifteen minutes.
- Put the herbs, pepper and love in the bowl of the mortar and beat them well with the mortar, then add them to the curry in the pot and leave the mixture on the fire for twenty minutes.
- Add the curried peas to the pan, stir and cook for another five minutes.
- Pour the curry into a large serving dish and set aside.
- Put the extra oil in a frying pan and heat it over medium heat, then add the extra herbs and sauté them for a few seconds, then spread them over the curry in a serving dish and serve the curry.