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Chicken curry - easy recipes for every day. Chicken fillet in curry sauce Chicken in curry sauce recipe

The Indian spicy curry mixture has gained worldwide fame. Turmeric in its composition is a natural antibiotic; it gives ready-made foods not only a characteristic specific aroma, but also a bright yellow color.

Instead of water, you can add chicken broth and a little butter to the sauce. Apple chips or mustard add a unique twist. The sauce should be brought to a homogeneous consistency.

Spices must be used carefully so as not to interrupt the natural taste of the meat. Its pieces are carefully freed from skin and bones. It is very important not to overcook the chicken, otherwise it will lose its juiciness.

Ingredients

• 350 g chicken
• 1 onion
• 2-3 cloves of garlic
• 1-2 tomatoes
• 2 tbsp. l. frying oils
• 1.5 tbsp. l. tomato paste
• 100 ml water
• 1 tsp. salt
• 0.5 tsp. curry
• 2-3 pinches of paprika
• greens before serving

Preparation

1. This recipe uses chicken thighs, the meat on them is quite fatty, and in the curry sauce it will turn out incredibly juicy. Rinse the meat with running water, dry, remove the skin and separate the flesh from the bones, cut into small pieces.

2. Remove the husks from the onion and cloves of garlic, finely chop the onion, and pass the garlic through a press or chop it with a knife.

3. Wash the tomato and cut into small cubes.

4. Heat the frying oil in a frying pan and add the onion and garlic, turn the heat to very low and sauté the vegetables for 3 minutes, stirring.

5. Add tomatoes to the pan, stir and simmer for another 3 minutes.

6. Add a little water, tomato paste and spices to the vegetables, stir and simmer under a closed lid for about 7 minutes, stirring occasionally.

7. Transfer the vegetables and gravy to a large glass or bowl and let cool slightly. Place chicken in a hot frying pan and add frying oil if necessary. Salt the chicken and fry for 7-10 minutes over medium heat.

8. Using an immersion blender, blend the curry sauce until smooth.

9. Pour the curry sauce into the frying pan with the meat, stir and simmer over low heat with the lid closed for about 15 minutes.

The dish is ready, serve with any side dish, herbs, vegetables.

Note to the hostess

1. Authentic curry has a lot of spice but little acid. In order for the correct, traditional balance to be maintained, you need to buy tomato paste with a minimum of sour taste, and choose tomatoes that are slightly sweet - such varieties are not difficult to find in summer and autumn, and the winter variety of greenhouse fruits allows you to find them.

2. If you only find breasts in the freezer instead of chicken thighs, you shouldn’t put off preparing an appetizing dish. It’s okay that white meat is low-fat – lard will correct the situation. It is on it that pieces of dryish chicken should be fried, and it will acquire the missing qualities.

3. The passion for experimentation prompts the housewife to add some other spices to those specified in the recipe. In this case, there will be no satisfactory, let alone excellent, result: any fragrant herbs that are not typical for specific Indian cuisine will spoil the food. It may turn out delicious, but the sauce will have to look for a different name.

4. I would like to serve this exotic dish with Indian flatbreads, but there is nowhere to get them: such a rare variety of overseas bread is not imported into our stores. It will be a more or less close replacement. Its pulp can be dipped directly into a bowl and soaked in red-orange gravy - this is what the Hindus do.

Chicken curry is a wonderful dish that will make your usual chicken dishes richer and brighter. As you know, curry is an Indian seasoning consisting of various spices: turmeric, cinnamon, pepper and others.

You can make your own curry seasoning by mixing your favorite spices. Of course, not all spices give a decent taste when mixed, but some, on the contrary, complement each other.

Today we present chicken curry recipes for your culinary review. Here are the simplest recipes. So to speak, in a hurry. When you have absolutely no extra time, but you also want to make something more from the legs than just a leg. Among the recipes presented below, you will also find recipes for true gourmets.

So, meet all the recipes for making chicken curry.

Quick chicken curry

Ingredients:

• chicken fillet – 520 g
• sour cream – ½ cup
• curry seasoning – 2 tbsp. spoons
• water – 30-40 ml

1. and cut into small pieces.
2. Mix with sour cream and curry seasoning, add a little water and place on a baking sheet. Place it in a preheated oven and cook for 40 minutes.

Chicken curry in creamy sauce

You will need:

• chicken fillet – 800 g
• cream – 150 ml
• sunflower oil – 50 ml
• curry – 1 tbsp. spoon
• lemon – ½ pc.
• ground red pepper - a pinch
• salt – 1 teaspoon
• sweet paprika – 1 teaspoon
• onions – 3 pcs.
• homemade tomato juice – 150 ml
• granulated sugar – 5 g

1. Cut the fillet into pieces approximately 1.5 x 1 cm and place in a deep bowl. Squeeze the juice from half a lemon, add a spoonful of vegetable oil, sugar, pepper and paprika.
2. Finely chop the onion, fry it in heated sunflower oil with the addition of curry spice. Fry the onion for a couple of minutes until it has a beautiful golden color. Add chicken to it and fry for another 5-7 minutes. Now pour homemade tomato juice into the pan and simmer for about 15 minutes. After this, pour in the cream.
3. In 5 minutes, the chicken in cream sauce will be ready. The last stage of preparation deserves special attention. To prevent the cream from curdling, cook the dish over low heat, stirring constantly. As for fat content, it is better to take 30%.

Chicken curry with vegetables

• chicken breast – 3 pcs.
• butter – 50-60 g
• heavy cream – 5-6 tablespoons
• mild curry – 1 teaspoon
• garlic – 3 cloves
• onions – 3 pcs.
• carrots – 2 pcs.
• tomatoes – 1 pc.
• bell pepper – 1 pc.
• cilantro or parsley – 1 bunch

1. It is best to prepare this dish in a slow cooker; it must be turned on to the “stew” mode and heated. Then add oil. Chop the onion into thin half rings and place in the multicooker bowl.
2. Using a vegetable slicer, cut the carrots into long thin strips. Cut the pepper into cubes and add to the vegetables. While the vegetables are cooking, cut the chicken into long strips and add to the slow cooker.
3. Chop garlic and parsley. Tomatoes, put everything in a slow cooker. Then add cream and curry powder. Cook the dish for 30 minutes.

Fragrant chicken curry

What is needed:

1. Remove the skin from the thighs and cut them into portions. Heat the oil in a frying pan, add all the spices, fry for a couple of minutes, stirring. It is recommended to chop the cloves first. After this, add the chicken and chopped onion.
2. Cook the chicken over low heat, stirring occasionally. Cook the dish for 20-23 minutes. Do not serve immediately; the chicken curry should sit for a little while.

Indian chicken curry

You should take:

• chicken fillet – 1 kg
• onion (medium onion) – 1 pc.
• bay leaf – 1 pc.
• chili pepper – 1 g
• ginger root – 3 cm.
• cilantro – 1 bunch
• ghee - 1 table. spoon
• ripe tomatoes – 1 pc.
• cardamom – 3 seeds
• garlic – 5 cloves
• cloves – 3 pcs.

1. Melt the butter in a heavy frying pan and add half the onion, cut into slices. Sauté the onion for a few minutes, add bay leaf, grated ginger, all other spices and chopped garlic. Then add a little water and mix.
2. Now add pieces of chicken, tomato slices and cilantro, simmer over low heat for half an hour. If a lot of liquid has formed in the pan, remove the lid and increase the heat.

Indian chicken curry with coconut oil

Prepare the following components:

• coconut milk – 400 g
• chicken – ½ pcs.
• curry paste – 2 table. spoons
• onion – 1 pc.
• sunflower oil – 35 ml
• tomato sauce – 1 cup
• granulated sugar - 2 tables. spoons
• tomatoes – 3 pcs.
• garlic – 2-3 cloves

1. Cut the chicken into medium-sized pieces, add chopped onion and garlic. Place the chicken on the heated oil, after 7 minutes add the tomato pieces, simmer for a couple of minutes.
2. Add coconut milk, curry paste, tomato sauce and sugar and simmer for half an hour.

Chicken curry with apples

Required ingredients:

• chicken breast – 5 pcs.
• chicken broth – 1 cup
• cow's milk – 1 glass
• apples (autumn variety) – 2 pcs.
• onions – 2 pcs.
• curry – 2 tbsp. spoons
• wheat flour – 3.5 table. spoons
• pepper and salt - optional
• butter – 20 g

1. Finely chop the onion and apples and simmer in oil until soft. Add the curry and flour, stir and simmer for another minute or so. Add broth and milk.
2. Season the chicken breasts with salt and pepper, place in a baking dish and pour over apple sauce, cook in the oven for about 50 minutes.

Chicken with garlic

Prepare in advance:

• chicken – 400 g
• dry white wine – 100 ml
• flour – 2 tbsp. spoons
• garlic – 4 cloves
• medium fat cream – 100 ml
• curry, salt and pepper - 1 teaspoon. spoon
• oil for frying – 1 tbsp. spoon

1. Cut the chicken into portions and fry in hot oil. Pour flour, cream and wine into the pan.
2. Add curry, pepper and salt, cook for 2.5 minutes. At the end, add chopped garlic, simmer for another 1 minute.

Juicy chicken curry with gravy

Have to take:

• chicken – 1 pc.
• peanut or corn oil – 100 ml
• nutmeg – 1 teaspoon
• cumin – 1 teaspoon
• ginger root – 2-3 cm.
• coriander – 2 teaspoons
• turmeric – 1 teaspoon
• tomatoes – 4 pcs.
• cilantro – 20 g
• garam masala – 1 teaspoon. spoon
• red chili pepper – 2 g

1. Cut the chicken into small pieces. Pour oil into a frying pan, add all the spices (to your taste), grated ginger and fry the chicken.
2. At the end, add peeled tomatoes, chopped garlic and cilantro. If necessary, you can add a little water. The chicken takes 25-35 minutes to cook.

Chicken curry with soy sauce

Required for the dish:

• curry seasoning – 1 tbsp. spoon
• chicken broth – 1 cup
• salt and black pepper
• soy sauce – 1 tbsp. spoon
• chicken fillet – 0.5 kg
• starch - 1 tbsp. spoon
• cold pressed olive oil – 25 ml

1. Cut the chicken fillet into long slices, sprinkle with spices and marinate for about half an hour.
2. Then fry lightly over high heat, add broth and soy sauce, simmer for 15 minutes. Add a spoonful of starch diluted with water to thicken the sauce slightly.

We all cook chicken dishes quite often for everyday meals. And everyone, most likely, has several delicious and simple recipes from it in stock. But sometimes you want to cook something new, but no less tasty. And then we go out to the Internet and begin to look for a suitable recipe.

I want to offer you one of these recipes today. Prepare it, and I am sure that you will surprise and delight your family with a delicious original dish. Moreover, the dish is quite simple to prepare.

And I suggest you cook chicken in Indian curry sauce with cream. The combination of meat and cream is something you can most likely imagine. This alone can make a dish delicious. But the curry seasoning will give this dish an unforgettable aroma of Oriental flavor.

I first tried this dish while in India, it smelled incredibly delicious, but the taste was very spicy. And I didn’t understand anything about it at all; almost all the pieces remained untouched on the plate. It must be said that in India, in catering establishments, they mostly prepare very spicy food.

But I was especially struck by the sauce in which it was cooked. Our guide said it was curry.

Returning home, I found curry seasoning in a specialty store and began experimenting with it in preparation. Surprisingly, the chicken turned out delicious the first time, and what’s most surprising is that the smell from it was just that – oriental.

Over time, of course, the recipe changed, the experiment continued. Later, I found recipes on the Internet and tried to cook according to them. I added something to my recipe, modified something, learned something from it. And now the dish is prepared this way.

Indian chicken curry sauce with coconut cream

We will need:

• chicken breasts - 2 pieces
• onion - 2 pcs.
• garlic - 3 cloves
• coconut cream - 0.5-1 cup (can be replaced with regular cream)
• ginger - a piece of fresh or 1 teaspoon of dried
• chili pepper - a small piece of capsicum or 1/4 teaspoon of dry
• coriander -0.5 tsp
• turmeric - 2 teaspoons
• cumin, cardamom, nutmeg, cinnamon - a pinch each
• flour - 1 teaspoon
• sugar - 1 teaspoon
• olive oil -2-3 tbsp. spoons

For garnish:

• rice - 1 cup
• orange - 1 pc.
• olive oil - 4 tbsp. spoons
• butter - 50 gr.
• spices - cumin, coriander
• salt, pepper to taste
• vegetables - any

Preparation:

1. Remove the skin from the breasts and cut into small pieces.

2. Grind hard spices in a mortar - cumin, coriander, nutmeg. Grind the garlic, chili pepper and cut the onion into small cubes.

3. Heat the oil in a frying pan, fry the onion in it until golden brown. Add 1/4 cup boiling water, evaporate the water, add garlic and ginger. In India, they prepare it with fresh ginger and grind it on a grater. But if you can’t find fresh ginger, you can use dry ginger.

4. Add 1/4 cup of boiling water again and evaporate the water almost completely. When there is very little water left, add turmeric, mix, then add chili pepper. Lightly fry for 5-10 seconds. Then add all the other spices and flour, and fry for 30 seconds (the spices should reveal their taste, but not overcook).

5. Pour half a glass of water and place the chopped pieces into the frying pan. Stir, add a little salt, add sugar, let it warm, reduce the heat and cover with a lid. Leave for 30 minutes so that the water evaporates and the meat is completely cooked.

Periodically open the lid and stir so that the spices are evenly distributed in the chicken meat.

6. After 30 minutes, pour coconut cream into the pan and let it boil. Taste the salt and add salt as needed. Cover with a lid and leave to simmer over low heat for another 10-15 minutes.

7. Turn off the heat, stir, cover and leave for 10-15 minutes.

Preparation of the side dish:

1. For a side dish, prepare rice and baked vegetables.

2. To cook rice, slightly warm the olive oil in a thick-walled pan and add butter.

3. Cut a long strip of zest from a whole orange. Fry it in heated oil. Put away.

4. Place spices in oil for 5-10 seconds. And immediately add rice. I use steamed rice and do not wash it, it is steamed and clean. Fry the rice for 5 minutes.

5. Pour water so that the rice is covered by 2 cm. Mix the rice with water and spices, salt and pepper. As soon as it boils, reduce the heat and cook until tender without stirring. Then close the lid, cover with a towel and leave for 10-15 minutes.

6. Cut any vegetables into pieces, sprinkle with oil, sprinkle with salt and spices; thyme works well. Place in an oven preheated to 180 degrees for 10 minutes.

Serve chicken in curry sauce with rice and vegetables.

Features of cooking chicken with curry sauce

• As you probably noticed, we used a lot of different spices, but the name curry does not appear anywhere. The fact is that curry is a mixture of spices based on turmeric, and we used the main components of curry in their pure form. You can, of course, buy a ready-made curry mixture, since finding it now is not a problem. But I prefer to prepare the mixture myself.
• if you still use the prepared mixture, then take 2-3 teaspoons of it. But still, try to use fresh ginger in cooking.
• the amount of chili pepper needs to be adjusted independently. Firstly, there are many types of it, some are very hot, some are not very hot. In addition, everyone likes it differently, some eat it spicy, while others, on the contrary, don’t eat spicy food at all. In the second case, you can skip the chili pepper altogether.
• Coconut cream is extremely difficult to find in a regular grocery store, I buy it at the Subway store. They are always available there. When I'm there, I always take some in reserve. I love the taste of coconut cream; using it makes chicken incredibly flavorful and tender. Maybe I'm just nostalgic!? There are a lot of coconuts sold in India. They open the coconut right in front of you, give you a straw, and you can enjoy it for 3-4 minutes. And then the coconut is split open, and you can scrape out the coconut flesh with a knife and enjoy a little more.

• in general, coconut cream can be completely replaced with ours - domestic ones, where can we look for coconuts here... We need to feed our family a real dinner. And you can even pour milk, adding a spoonful of sour cream. Or just sour cream.
• It is not necessary to prepare two side dishes. I showed two cooking options for you to choose from. But if you cook both, it won’t hurt, but on the contrary, it will diversify the dinner.

Finally, I want to say that if you love and appreciate the taste, ease and speed of preparation, originality and affordability in the preparation of any dish, then chicken with curry sauce with cream is undoubtedly this very dish! Prepare it, eat it with pleasure, and don’t forget to plunge into the oriental flavor of 1001 Nights!

Bon appetit!

There are many chicken curry recipes. Combines the flavors and aromas of curry and chicken. And the cooking technology and additional ingredients will add individuality. They can be the most unexpected.

The proposed recipe for chicken with curry sauce is reminiscent of an oriental fairy tale - also slowly, but steadily everything goes to a happy ending - a very appetizing result. The main character of this culinary story is the sauce. During his “adventure” he undergoes a series of dizzying transformations, successively soaking up what different products offer him. At the very end, the hero turns into a breathtakingly handsome man, to whom the chicken is given without reserve.

Perhaps the metaphor is florid (how could it be otherwise, the East is such a thing), but it is true (like all fairy tales).

And now - the chicken curry recipe in detail.

Ingredients

• curry - 2 teaspoons
• chicken meat (breast) - 500 grams
• onion - 2 large
• sweet pepper - 2 large
• garlic - 3 cloves
• tomato - 4
• ginger root - 35-40 grams
• olive oil - 2-3 tbsp. spoons
• cream - 100 ml

Preparation

If you want to get not only a spicy, but also a spicy taste of the sauce, add finely chopped chili peppers or a drop of cayenne (red hot or chili powder) at the moment you add the seasonings.

It is recommended to use coconut milk instead of cream - choose what you like best.
The chicken pieces can be any kind, from any part of the chicken, not just the breast. Chicken with curry sauce and whole chicken thighs (legs) turns out very tasty.

If you do not want to use a ready-made curry mixture, then assemble it from individual seasonings. The following curry seasonings are excellent for these purposes: turmeric, fenugreek, coriander, cumin, cinnamon, ginger, cloves, nutmeg, anise. You can use all the spices together, or just your favorites.

Experiment and you'll be surprised how rich and unexpected chicken flavor can be!

Did you like this Indian chicken recipe? Then try another national dish -

The sauce is prepared on the basis of madras curry paste (see the link below for a recipe for making it at home), with the addition of fresh tomatoes, sautéed onions, garlic and chili. If you don’t skimp on spices and heat, you will end up with a real Indian curry - very tasty and soft chicken and an appetizing sauce, rich in spicy aromas.

The most convenient way to cook chicken with curry sauce is fillet. However, you can use legs or thighs, it will also turn out very tasty, but it will be a little fattier and you will have to tinker with the bones. Madras curry is best served with rice. And if the dish turns out to be too hot, then place Indian raita sauce with mint next to the plate; it will reduce the heat and highlight the spicy taste of the curry.

Total cooking time: 60 minutes
Cooking time: 50 minutes
Yield: 3 servings

Ingredients

• chicken fillet – 600 g
• onions – 2 pcs.
• garlic - 2 teeth.
• green chili – 1-2 pcs.
• ripe tomatoes – 400 g
• Madras curry paste – 1 tbsp. l.
• garam masala spice mixture – 1 tsp.
• turmeric – 0.5 tsp.
• ground red pepper - to taste
• salt - to taste
• water – 300 ml
• vegetable oil – 3 tbsp. l.

Preparation

Cut the chicken fillet into pieces - approximately 3-4 cm in size. Peel a couple of medium-sized onions and chop into small cubes. Crush the garlic with the flat side of a knife, peel it, and chop it with a knife. Wash the tomatoes and cut into 1 cm cubes. Chop the green chili (clean out the seeds) as finely as possible - the amount of chili is determined by taste, in India they add at least 2-3 hot peppers to curry, but if you are cooking for the first time, start with 1 piece .



Heat refined vegetable oil in a wide frying pan (or wok). Add the onion and fry for 5-8 minutes to soften. The onion should not darken.



Add garlic and green chilies, add madras curry paste - 1 heaped tablespoon. Continue to fry everything together for no more than a minute, stirring regularly with a spatula. This way the aroma of the spices will be better revealed.



Place chicken pieces into the pan. Stir and continue frying over high heat, 2-3 minutes on each side, until golden brown on the surface. That is why the frying pan must be wide so that the meat lies in one layer and is immediately fried, and not stewed in its own juices.



Add chopped tomatoes, add water and bring to a boil. Mix thoroughly, reduce heat and cover with a lid. Cook at low simmer for 30 minutes, stirring occasionally. Add salt to taste during the process. There should be a lot of liquid when stewing; tomatoes will provide it. But if your curry starts to dry out and sticks to the bottom of the pan, just add a little more water and mix thoroughly.



At the end of cooking, add the remaining spices - garam masala and turmeric, cook uncovered for another 10 minutes.



You can add more ground hot pepper if you like.

Serve chicken curry with rice, pilaf or Indian flatbreads. You can sprinkle some cilantro leaves and top it off with a yogurt-based sauce - mint raita is ideal. Have a nice trip to India!