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Chicken fillet in curry sauce. Chicken curry - simple recipes for every day Chicken curry sauce

Curry is a traditional Indian seasoning, which is a mixture of various spices, which in India is prepared to your taste immediately before use, and here you can buy it in the form of a powder with a varying composition depending on the manufacturer. The main component of curry is turmeric, which has a bright aroma and many beneficial properties, but at the same time has a rather weak, unexpressed taste. Therefore, the seasoning includes many other components, such as ginger, coriander, red and black pepper, cumin, cinnamon, cloves and some others. The curry powder sold in our stores is moderately spicy, and therefore can be added to dishes in large quantities to give them a pronounced oriental taste and aroma.

In Asian countries, it is customary to prepare thick sauces with a rich taste based on curry and stew meat, fish or various vegetables in them. Since such dishes have a very simple preparation technology and a set of ingredients that is quite accessible to us, they have become widespread and popular all over the world. And today I will show you how to prepare a very tasty and unusual dish at home - chicken curry. This chicken is not at all difficult to prepare and quite quickly, and the result is a very aromatic dish with a deep, rich taste and a bright oriental flavor.

This simple chicken curry recipe features small pieces of meat simmered in a thick tomato sauce and coconut milk, which gives the dish a velvety texture. The pronounced taste of Indian seasoning and a little spiciness make this meat dish truly bright and festive. Try preparing this unusual dish for your family and guests, and spicy chicken in curry sauce will certainly give you a piece of the southern sun and a sea of ​​good mood!

Useful information How to cook chicken curry - recipe for chicken fillet in curry sauce with coconut milk

INGREDIENTS:

• 1 – 1.2 kg chicken fillet (breast and thigh)
• 3 medium onions
• 1 head of garlic
• 1 chili pepper
• 3 tbsp. l. tomato paste
• 200 g coconut milk
• 2 tbsp. l. curry powder (10 g)
• 80 ml vegetable oil

COOKING METHOD:

1. To prepare chicken curry, peel the onion and cut into thin half rings. Peel the garlic and chop it with a knife or using a garlic press.

2. Wash the chicken fillet, dry it and cut into medium cubes.

I usually use a mixture of breast and thigh chicken to make chicken curry, preferring the juicier red meat. Alternatively, for this dish, you can take a whole chicken and cut it into small pieces.

3. Heat 50 ml of vegetable oil in a cauldron or thick-walled pan, add the onion and fry it over medium heat for 8 - 10 minutes until transparent.


4. Remove the onion from the cauldron, add the remaining oil and fry the chicken over high heat for 8 - 10 minutes until all the meat has turned white.


5. Return the fried onion to the cauldron and add the chili pepper, cut into half rings.

Adjust the amount of pepper to your taste, and if you don’t like too spicy dishes, you should remove the seeds from the pepper. I advise you to work with chili peppers in rubber gloves, otherwise all the microtraumas on your hands will unpleasantly remind you of their existence.

6. Add chopped garlic, tomato paste and curry powder, mix everything and cook over medium heat for 5 minutes.

7. Pour coconut milk into the chicken curry and mix everything thoroughly.

Advice! Coconut milk is sold canned in many large supermarkets and can be stored for quite a long time, so it is quite reasonable to keep a jar in reserve. If you still don’t have coconut milk, you can replace it with heavy cream (from 25% fat content and above).

8. Simmer the dish at a low simmer without a lid for 20 - 25 minutes until the sauce thickens to the desired consistency.


It is best to serve tender pieces of meat with boiled rice, flavored with a thick spicy sauce. Hearty and flavorful Indian chicken curry is ready!

Today we are revealing an amazingly delicious culinary secret about how one unique spice can conquer our gastronomic preferences forever. The subject of an exciting study will be chicken curry, which is a wonderful “duet” of Indian spices and poultry meat.

Chicken curry - the second name of the dish - is the standard of exquisite taste, the basis of the culinary traditions that make up Indian cuisine.

Ingredients:

• garlic cloves - 3 pcs.;
• chili pepper;
• chicken - up to 1.5 kg;
• curry powder - 1 tsp;
• salt - 10 g;
• vegetable oil - 60 g;
• potatoes - 6 pcs.;
• cream/sour cream - 100 g;
• carrots - 3 pcs.

When buying curry seasoning, we will not spare money to purchase real spices in a company store. A cheap product contains unnecessary ballast, has an inexpressive taste, and therefore you should not expect a positive result from it.

Cooking method:

Remove the entrails from the chicken, cut out the wen on the tail, wash the bird under running water and pat dry with paper towels.

To obtain the marinade, chop the garlic cloves and chop the chili pod, put the vegetables in a bowl and season with salt. Add good quality curry and fresh oil to the mixture.

Mix the aromatic mixture and rub it on the chicken inside and out. Place the bird in a pan or basin, cover the dish with film and put it in the refrigerator for 2 hours.

Peel the root vegetables, divide the potatoes into halves or quarters, and cut the carrots into slices. Place the ingredients of the dish on a baking sheet and pour in a small amount of drinking water.

We take out the chicken and place it on the vegetable layer. Cover the food with foil and place it in the oven, heated to t=200°C. After 40 minutes, reduce the temperature by 20 degrees and cook the dish for another hour.

Next, remove the baking sheet with the chicken, remove the paper, treat the bird with sour cream or cream and bake for another 15 minutes until crispy.

The prepared dish captivates with its taste immediately and forever. Such is the magic of magic seasoning!

How to fry in a frying pan

Chicken curry is the most popular dish in Great Britain. And this is not surprising, because India for a long time had the status of a colony of the Kingdom.

Grocery list:

• bulbs - 2 pcs.;
• chili pod and flakes;
• curry powder -1.5 tsp;
• chicken fillet (breast or thigh) - 700 g;
• tomato;
• cream;
• garlic cloves - 4 pcs.;
• ginger root - up to 5 cm;
• oil (olive or sunflower);
• salt.

Cooking features:

To properly follow the technological process, we will initially prepare all the products, since then our hands will be busy with other work. Finely grate the peeled ginger root and garlic cloves. Combine both components in a bowl, mix thoroughly, and leave to infuse.

Finely chop the onion, remove the skin from the tomato and chop the tomato into very small cubes.

Separate the chicken fillet from the bones and cut into bite-sized pieces. It is preferable to use meat from the thighs.

When starting to cook chicken curry in a frying pan, be sure to take into account the sequence of adding ingredients. The heat should be medium so that the components of the dish are fried and not simmered.

Pour up to 80 ml of fresh oil into the bowl, add the onion, completely immerse it in vegetable fat. Season the mixture with salt and fry until golden brown.

Add the garlic-ginger mixture, heat for another minute, then add the tomato cubes. When it gives juice, add chili pepper. Continuing to constantly stir the food, add curry powder. Fry it well in the sauce, feeling the extraordinary aroma of the blossoming spice.

As soon as the seasoning begins to release oil, add the chicken pieces. Fry them for up to 8 minutes, then pour in drinking water, completely covering the poultry meat with it. Simmer the food for 15 minutes, then add 200 ml of cream. Reduce the heat and heat the food until the sauce thickens well.

Serve the dish to the table, garnishing it with chopped onion and cilantro.

Cooking in a slow cooker

Poultry meat reacts well to oriental herbs and spices not only in a frying pan or oven, but also in our indispensable assistant - a slow cooker.

Required Products:

• a can of canned corn;
• coconut milk - 400 ml;
• onions - 2 pcs.;
• chicken breast - 400 g;
• garlic cloves - 3 pcs.;
• green peas (frozen) - 1 cup;
• flour - 30 g;
• We select the amount of basil, curry and pepper according to preference.

Cooking steps:

Turn on the device on the “Frying” program (t=160°C), set the time to 15 minutes. Place fresh oil in the multicooker bowl, add chopped onion and pressed garlic. Fry the food until golden brown.

Add chicken breast cut into small pieces to the vegetables and continue heating until the meat turns white. Season the dish with salt and spices, mix everything well.

Pour coconut milk into the bowl and change the program to “Stewing”. Cook for 50 minutes, then add defrosted peas and corn to all the ingredients.

Lightly fry the sifted flour in a frying pan, dilute it with half a glass of drinking water and break up all the lumps. We send the composition to the pan of the unit 20 minutes before the end of the cooking process.

Serve the hot dish with rice and fresh vegetables.

Indian chicken curry

The East not only enchants with its unique beauty, but also captivates with the amazing tastes of its national cuisine. Indian chicken curry will delight the most discerning gourmet.

List of products:

• whole milk - 200 ml;
• part of ginger root - up to 5 cm;
• cumin, peppercorns, turmeric - 1 tbsp. l.;
• fresh yogurt (classic) - 200 ml;
• chicken drumsticks - up to 10 pcs.;
• coriander and fennel (seeds) - 1 tsp each;
• cloves - 1 tbsp. l.;
• oil (butter and olive);
• cardamom grains - 6 pcs.;
• a pinch of saffron, bay leaf, cinnamon, hot pepper pod.

Cooking method:

Remove the skin from the legs of the bird, chop them in half, wash them under running water, dry them and pour in some yogurt (100 ml). Leave the meat to marinate for 30 minutes, then fry in vegetable fat.

Heat both types of oils in a saucepan, put chopped onion, grated ginger and pressed garlic cloves into it. Simmer the ingredients until soft, then add water and continue cooking over low heat.

Remove the core from the cardamom and heat it in a frying pan along with the rest of the spices without adding oil. After 60 seconds, when we feel the fragrant smell, move the dishes away from the fire.

Pour whole milk into the pan, add saffron. As soon as the mixture darkens, place it in the garlic mixture, add the fried drumsticks and simmer the food for another half hour. 20 minutes before the end of the process, add the spices broken up with a mixer and the remaining yogurt.

From now on, Indian chicken curry will certainly be included in our diet.

With added rice

This is one of the options for preparing poultry meat seasoned with oriental spices. Added rice not only diversifies the dish, but also makes the food filling and nutritious.

Required components:

• bulb;
• curry and miso paste - 1 tsp each;
• garlic cloves - 3 pcs.;
• chicken breasts - 4 pcs.;
• rice - 300 g;
• coconut milk - 100 ml;
• grated ginger root - 1 tbsp. l.;
• vegetable oil;
• cardamom - 3 pods;
• a pinch of turmeric, bay leaf.

Cooking technology:

Heat the coconut milk in a large frying pan. Place ginger, chopped garlic and chopped onion into it. Boil the sauce for a quarter of an hour.

Divide the poultry breast into portions and add them to the aromatic mixture. Simmer the meat until it turns golden brown. Season foods with turmeric and curry.

Now add miso paste (a seasoning from Japanese cuisine), cinnamon and well-washed rice. Mix the ingredients of the dish thoroughly. Add the bay leaf and cardamom, simmer the food for 40 minutes over low heat, covered.

Chicken curry with rice is a dish with unique taste and aroma. The magic of oriental spices truly has irresistible temptations.

Jamie Oliver's recipe

The renowned chef's dishes are the result of a culinary cross-breeding of Indian spices and British flavours. Chicken in curry sauce was a real hit for the master chef.

Dish ingredients:

• garam masala spice mixture - 2 tsp;
• garlic cloves - 5 pcs.;
• ground cumin - 1 tsp;
• yogurt - 50 ml;
• part of ginger root - up to 6 cm;
• sweet paprika (smoked) - 2 tsp;
• lemons - 3 pcs.;
• chicken breast - 900 g;
• chili pepper - 3 pcs.

For the curry sauce you need;

• chopped tomatoes - 800 g (2 cans);
• bulbs - 2 pcs.;
• olive oil;
• chili pepper - 2 pods;
• coriander - 1 tbsp. l.;
• bunch of cilantro - 30 g;
• cloves - 1 tsp;
• turmeric - 2 tsp;
• coconut milk - 800 ml;
• chicken broth cube;
• ground almonds - 5 tsp.

Cooking chicken:

Place garam masala, cloves, paprika and cumin into a small frying pan. Stirring continuously, fry the ingredients for 60 seconds, then place them in a large bowl.

Add the juice and zest of one lemon, finely grated ginger, chopped garlic cloves and a dessert spoon of sea salt to the spices. Season the ingredients of the dish with fresh yogurt.

Separate the chicken fillet from the bones, cut it into pieces (up to 5 cm) and rub with the resulting marinade. Thread portions onto skewers (not very tightly), alternating meat with chili slices (without seeds). Place the pieces on a tray, cover with film and place in the refrigerator for 2 hours.

Preparing curry sauce:

Finely chop the garlic, chili pods, onion and cilantro stems. Fry the vegetables in oil until golden brown.

Add coriander, remaining paprika and garam masala. Continue the process for another 2 minutes, then place the ground almonds in a common bowl. After 60 seconds, add the broth cube divided into crumbs and the tomatoes along with the juice, pour in 300 ml of boiling water.

Reduce the heat to minimum and simmer the food for 5 minutes, then add the coconut milk. After 20 minutes, the sauce will be ready.

We complete the preparation. Drizzle the chicken pieces with olive oil and fry until dark golden brown. We choose an acceptable option for this: in the oven, grill pan or on the barbecue. Remove portions from skewers and place in simmering curry sauce. Cook for another two minutes, then, holding with tongs, sprinkle each piece of meat with lemon juice.

Chicken curry in creamy sauce

Adapting the culinary traditions and preferences of the East to our tastes is, as we know, a delicate matter. However, chicken curry in creamy sauce will work anyway!

Grocery list:

• bulb;
• paprika - 2 tsp;
• drinking water - 50 ml;
• chicken fillet - 400 g;
• vegetable oil - 60 ml;
• sweet pepper fruit;
• regular sugar - 20 g;
• cream - 200 ml;
• cauliflower and broccoli - 150 g each;
• curry seasoning - 3 tbsp. l.;
• a pinch of salt.

Cooking features:

Dry the washed chicken fillet with napkins. Divide it into small strips, season with paprika, regular sugar and pepper, and sprinkle with aromatic oil.

Remove the seeds from the Bulgarian fruit and cut into cubes. Shred the cabbage into slices.

Heat vegetable fat in a wok pan and fry the curry in it.

When a slight spicy smell appears after a minute, add finely chopped onion.

Continue cooking until the vegetable is golden brown, then add chicken pieces to it. Fry for 5 minutes over high heat, continuously stirring the ingredients.

Add chopped vegetables to the meat, season the dish with salt and reduce the heating intensity to a minimum. After the liquid has evaporated, pour in the cream, bring the mixture to a boil and finish cooking.

A little magic - and the new dish will already attract you with its spicy aroma.

With pineapples

This dish is intended for fans of bright taste contrasts. The combination of tender poultry meat with slices of tropical fruit perfectly complements the components of the dish.

Product composition:

• canned pineapples - 1 can;
• starch - 30 g;
• curry powder - from 2 tsp:
• chicken fillet - 400 g;
• garlic cloves - 4 pcs.;
• soy sauce - 4 tbsp. l.;
• yellow sweet pepper fruit;
• onions - 2 heads;
• part of ginger root - up to 7 cm;
• vegetable oil, salt.

Creating a dish:

Separate the meat from the bones, cut the breast fillet or legs into small portions. Roll each part in starch and fry in hot oil until pink.

Peel the onions and garlic. We extract the seeds from the bell pepper and remove the white partitions. Remove the skins from the tomatoes. Finely chop everything and fry for 4 minutes.

Continuously stirring the food, add the diced pineapples, after 60 seconds add soy sauce and the rest of the ingredients.

Heat the resulting mass to a boil, continue to work with a silicone spatula for another 3 minutes, and then add the pieces of golden fillet. Reduce the heat to low and simmer the food for a quarter of an hour.

The recipe for chicken fillet in curry sauce is simple, and the dish is prepared very quickly. Curry seasoning adds oriental notes to the dish.

To prepare chicken fillet in Curry sauce you need: 500-700 grams of chicken (turkey) meat, 1 onion (you can use onions instead, 200-300 grams of cream (10-20%), 1-2 teaspoons of Curry seasoning, salt, vegetable (ghee) butter, optional, 1-2 carrots, 1-2 cloves of garlic, 1 tablespoon flour (if you use milk instead of cream).

If desired, you can add 1-2 carrots, cut into strips or grated on a coarse grater, and 1-2 chopped garlic cloves. Fry the onion with the meat, then add 1-2 teaspoons of curry seasoning

and 200-300 grams of cream.

If you use milk instead of cream, then add 1 tablespoon of flour to the milk, mixing thoroughly so that there are no lumps. It is advisable to first fry the flour in a dry frying pan until golden brown. Mix everything, add salt to taste, and let it boil for 5 minutes.

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

and cut into small pieces.

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

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.

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.

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

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.

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.

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:

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.

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.

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.

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

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.

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

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.

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

Cut the chicken into portions and fry in hot oil. Pour flour, cream and wine into the pan.

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

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.

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

Cut the chicken fillet into long slices, sprinkle with spices and marinate for about half an hour.

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.