Recipe with coconut milk curry masala. Chicken and basil curry

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I've been getting carried away latelyoriental dishes , I especially likechicken curry dishes . It turns out there are many recipeschicken curry, the cooking technology is similar, only the taste of the sauce is different. But every time we get a new dish. I still haven't been able to decide which onechicken curry sauce I like it better. And the most interesting thing is thatchicken in coconut milk with curry , I was always wary. But I decided to try it one time and was pleasantly surprised. After that I triedchicken curry with coconut milk in an indian cafe they serve thisrice dish. And most of all I likedThai chicken in coconut milk with curry and rice noodles . The recipe for this chicken currywill share with you . Typically, Thais use the following vegetables to prepare chicken curry:broccoli, carrots, bell peppers, onions, green beans and sprouted soybeans . And, of course, whatcurry without garlic, pepper, ginger, soy sauce and turmeric . Vegetable ingredients can be changed to suit your taste. My kids don't like broccoli or green beans. That's why I prepared for themThai chicken without these vegetables. This is getting readydishvery quickly, the main thing is to preparevegetables and meat. All spices can be bought at any supermarket, andcoconut milk You can also buy it now. We recommend that you prepare thisoriental dish , you will definitely like it. This dish is suitable for a romantic dinner or a bachelorette party.

Chicken in coconut milk with curry - recipe

Required ingredients:
Half a kilogram of chicken fillet or thigh pulp;
One bell pepper;
Two onions;
One carrot;
Two hundred grams of sprouted soybeans;
Two hundred grams of broccoli;
Two hundred grams of green beans;
Four hundred grams of coconut milk;
One tablespoon of olive oil;
One tablespoon of grated ginger;
One teaspoon of turmeric;
Four large cloves of garlic or a teaspoon of dried garlic;
Two tablespoons of soy sauce;
Two hundred grams of rice noodles;
Salt and pepper to taste.

And so, let's start preparing our culinary masterpiece by cutting chicken meat. The meat must be cut into thin slices. Peel the ginger and garlic and grate on a fine grater.

Place the chicken in a ceramic or glass bowl, add chopped ginger and garlic, soy sauce and ground pepper. If you are cooking for an adult company, you can add chopped chili pepper. Mix chicken with spices and leave to marinate for half an hour. During this time, we will clean and cut the vegetables into cubes. I cut it into slightly smaller pieces than is customary in Asian cuisine. I like it better this way, besides, I don’t have a special wok. Of course, ideally, chicken curry should be cooked in a wok pan, but if you don’t have one, you can use a regular cast iron or Teflon pan.

Heat a frying pan well, pour one tablespoon of sesame or olive oil and turmeric into it, place the marinated chicken in it. Fry the chicken over high heat on both sides for two to three minutes.

Then add chopped vegetables to the meat and fry just as quickly, not forgetting to stir or shake the pan, as Asian cooks do.

After this, add canned coconut milk and simmer the chicken and vegetables in it for about seven minutes. At the very end, add salt and pepper to taste, add canned soybean sprouts, cover with a lid and let it brew for about fifteen minutes.

The term “curry”, like a kind of umbrella, covers a whole range of dishes, the origin of which most people associate with the cuisine of the Indian subcontinent. The common feature of all is the use of a complex combination of spices and herbs during their preparation, always including fresh or dried hot peppers. However, the effect of the mentioned term is limited, as a rule, to those that are prepared with sauce. Recipes containing curry as an ingredient are common in the southern states of India, and they always contain leaves of the tree of the same name.

There are a great many variations of food that fit the generic concept of “curry”. However, the exact combination of spices for each such original recipe often depends on the national, religious and cultural traditions of the region where it is prepared, as well as, if you like, family preferences. Such curries often have their own specific names, which are determined by their ingredients, spices or cooking methods. The spices used in curries can be whole or ground, raw or cooked, and added at different stages of cooking to produce varying flavor results.

The main spices found in most a la curry dishes are: coriander, cumin and turmeric. In regions with different geographical locations, curries include: fish, red and white meat, rice, lentils and vegetables. Curry powder is primarily an invention of Western civilization, and its origins are generally dated by culinary historians to the mid-eighteenth century. However, the first such mixtures were prepared by Indian merchants specifically for members of the British colonial government and demobilized officers of the royal army, who, going to England, gladly stocked up on this seasoning.

As I said, dishes classified as curry are prepared with fish, shellfish, mussels, pork, chicken or combinations of these ingredients. However, most Indian curries (mostly for religious or ethical reasons) are vegetarian.

Curries can be either so-called “dry” or “liquid”. Dry curries are cooked with a small amount of broth, which is subsequently evaporated, leaving all other ingredients coated in a thin and aromatic layer of spices. Curries with a lot of liquid include various bean purees, chopped onions, yogurt, cream, coconut milk or all kinds of broths.

(makes four to six servings)

Curry ingredients:

• 400 grams potatoes (peeled and cut into medium-sized pieces)
• 2 medium carrots (peeled and cut diagonally into ovals up to 1 cm thick)
• 300 grams pumpkin pulp (cut into cubes)
• 2 medium red onions (peeled and cut into large pieces)
• 4 large cloves garlic (peeled and crushed with a knife)
• Freshly squeezed juice and zest of two limes
• 2 cm fresh ginger root (peeled and thinly sliced)
• 25 grams (or half a package) red curry paste - sold in Asian departments
• 1 cup canned chopped tomatoes (or fresh if in season)
• 2 tablespoons tomato puree
• 1 cup coconut milk
• A couple of glasses of vegetable broth
• Vegetable oil
• Salt pepper

Serving ingredients:

• Steamed rice, basil or cilantro leaves with tender parts of sprigs, lime wedges

Preparation:

1. Heat a couple of tablespoons of vegetable oil in a large heavy frying pan or cauldron over medium heat. Fry the garlic, ginger, juice and lime zest in it for 3-4 minutes. Salt. Add curry paste and tomato puree and cook for another 4 minutes. Then add the tomatoes to the pan and cook for the next 5 minutes until the mixture darkens a little, doing something like deglazing at the same time.
2. Pour in the coconut milk and taste the mixture for salt. Bring to a boil and cook the seasoning over low heat for 20-25 minutes until it becomes rich and aromatic.
3. Now put potatoes and carrots in the pan, pour in the broth (you can

Like any seafood, shrimp should be cooked according to the rule “the simpler the better.” Want to cook perfect shrimp? There is nothing simpler - do it or cook it, and you will be happy. However, something more exotic is also not a problem: shrimp interact well with spices, and this Indian dish is an excellent example of this, capable of destroying the stereotype that Indian cuisine is something spicy and spicy. This shrimp curry has both spice and heat in place, but there is no more of it than the sweetness of coconut milk. Rick Stein, who wrote a book about his Indian odyssey in search of the perfect curry, says this curry he found in a restaurant in Calcutta is firmly in the top ten. What’s even more pleasant is that all the ingredients for coconut curry with shrimp can be bought in a more or less decent supermarket.

Coconut curry with shrimp

Low

30 minutes

Ingredients

4 medium onions

25 g ghee

3 cm cinnamon

3 cm ginger

3 cloves garlic

250 g peeled shrimp

280 ml. coconut milk

1 tsp salt

1 tsp Sahara

150 ml. water

several sprigs of cilantro

Blend two onions in a blender to obtain a smooth paste (you may need to add a tablespoon of water to ensure smoothness). Heat ghee, ghee or a mixture of oil and butter in a suitable pan, add a piece of cinnamon and fry until fragrant. After this, add two onions, cut into half rings, and fry them over low heat, stirring occasionally so as not to burn. Have the onions become soft and translucent? Now is the time to add the garam masala, stir and fry for another 30 seconds. After this, add the onion paste, grated garlic, turmeric and chili powder and cook for another 5 minutes, stirring.

The onion should turn golden, but not burn: when this happens, add the shrimp, which must first be peeled and cut into the back to remove the intestines along with the contents. After a minute, you can pour in coconut milk and water, and also add sugar. Increase the heat to bring the sauce to a simmer and cook for 5 minutes, or as long as it takes to reduce by about half and allow the shrimp to cook. Serve the shrimp curry with a sprinkle of coriander and steamed basmati rice as a side dish.

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Hi all! I bring to your attention a recipe for chicken curry in coconut milk. It is prepared very quickly, and most importantly it is simple, and even a delicious gravy for the side dish :)

Let's start with the chicken. I used drumsticks, but any part of the chicken can work in this dish. Brisket is usually used.

I washed the chicken, peeled the skin and fried it in oil. Now let's move on to preparing the sauce. For this we need:

1. 1 onion

2. 5 cloves of garlic

3. 1 small fresh ginger root

4. curry seasoning, sweet paprika, turmeric and dry chilli

5. 1 can of coconut milk

6. juice from half a lemon

7. salt and pepper

We cut vegetables like this.

And fry them in the same oil as the chicken. In order, first onions, then garlic and ginger. Add spices.

When the vegetables are fried, add the chicken. Stir and add coconut milk, salt, then add lemon juice.

Bring to a boil and cook over low heat for about 30 minutes and that’s it!!! :) Served with white rice or any other side dish to taste.

Bon appetit!