Indian chicken curry is a delicious dish known not only in India and Southeast Asia, but all over the world! The name comes from the word kari - "vegetable sauce". You can cook Indian chicken in a saucepan on the stove, slow cooker or oven. Below are two step-by-step recipes that will help you prepare a fragrant and satisfying chicken. Dishes differ in composition of ingredients, but each of them has its own unique taste.

Delicious chicken curry recipe

Ingredients:

• 2 chicken breasts
• 1 tsp curry
• 1 cup sour cream
• Glass of coconut milk
• 2 chopped onions
• Tomato paste - 300 ml
• 2 tsp minced garlic
• 1 tsp sunflower oil
• Salt, pepper, cloves, lemon juice
• Turmeric, ginger, cardamom, cinnamon

Cooking:

1. Marinate the meat in sour cream with lemon juice and cinnamon, refrigerate for an hour.
2. Dry the marinated breasts and fry with oil in a pan until golden brown. Then set them aside and fry a mixture of onions, garlic and ginger with curry and turmeric in a pan.
3. Put the chicken in the pan and add the coconut milk, cardamom, cloves and tomato paste, and salt and pepper. Roast for about 20-30 minutes.

Chicken in curry sauce

We bring to your attention another recipe on how to cook a delicious and appetizing chicken in the "Indian" style. The dish is easy to prepare, in about 1 hour.

Products:

• Chicken - 2 breasts
• Curry (powder) - 2.5-3 tsp
• Garlic - 2 cloves
• Onion - 1 pc.
• Green pepper - half a pod
• Tomato paste - 1-1.5 tbsp.
• Sunflower oil - 2 tbsp.
• Water - 1 glass
• Salt to taste

Cooking:

1. Pour vegetable oil into a saucepan and put on fire to heat it up. At this time, remove the husk from the onion and chop with a knife. Also peel and chop the garlic.
2. Put the onion in a saucepan, mix well with oil and fry. Add peeled garlic cloves.
3. Fry until the mass is soft.
4. Next, you need to make the curry sauce. Combine the powder with the tomato paste and mix thoroughly to make a homogeneous paste.
5. Add the sauce to the pot with the food and fry for about two minutes.
6. Rinse the breasts, cut into small pieces and put in a saucepan. Stir the mixture for 5-6 minutes - during this time the mass will become golden in color.
7. Pour in a glass of water, a little salt and boil for about 25 minutes over low heat, stirring the contents of the pan from time to time.

Indian chicken curry is usually served with rice as a side dish. Bon appetit!

Today we reveal an amazingly delicious culinary secret about how one unique spice can conquer our gastronomic addictions forever. The subject of an exciting study will be chicken curry, which is a wonderful "duet" of Indian spice 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 the cuisine of India.

Composition of ingredients:

• garlic cloves - 3 pcs.;
• chili pepper pod;
• 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 a curry seasoning, we will not spare the money to purchase a real spice 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:

1. We remove the insides from the chicken, cut out the wen on the tail, wash the bird under a water jet and blot with paper towels.
2. To get the marinade, chop the garlic cloves and chop the chili pod, put the vegetables in a bowl and season with salt. Add quality curry and fresh butter to the mixture.
3. Mix the aromatic composition, rub the chicken inside and out with it. We spread the bird in a saucepan or basin, cover the dishes with a film and put them in the refrigerator for 2 hours.
4. We clean the root crops, divide the potatoes into halves or quarters, cut the carrots into circles. We spread the ingredients of the dish on a baking sheet, pour a small amount of drinking water.
5. We take out the chicken, place it on the vegetable layer. We cover the products with foil and send them to the oven, heated to t \u003d 200 ° C. After 40 minutes, reduce the temperature by 20 degrees and cook the dish for another hour.
6. 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 cooked dish conquers with its taste immediately and forever. Such is the magic of the magic seasoning!

How to fry in a pan

Chicken curry is the most popular British dish. And this is not surprising, because for a long time India was in 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:

1. To properly comply with 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. We combine both components in a bowl, mix thoroughly, leave to infuse.
2. Finely chop the onion, remove the skin from the tomato and chop the tomato into very small cubes.
3. Separate the chicken fillet from the bones and cut into pieces designed for one bite. It is preferable to use meat from the thighs.
4. When starting to cook chicken curry in a pan, we certainly take into account the sequence of laying the products. The fire should be medium so that the components of the dish are fried, and not languishing.
5. Pour up to 80 ml of fresh oil into the dishes, spread the onion, completely immerse it in vegetable fat. Season with salt and fry until golden brown.
6. Add the garlic-ginger mixture, heat for another minute, then add the tomato cubes. When he gives the juice, add the chili pepper. Continuing the constant stirring of the food, pour in the curry powder. We fry it well in the sauce, feeling the unusual aroma of blossoming spices.
7. As soon as the seasoning begins to release oil, lay out the chicken pieces. Fry them for up to 8 minutes, then pour in drinking water, completely covering the poultry meat with it. Stew products for 15 minutes, then add 200 ml of cream. Reduce the heat and heat the food until the sauce thickens well.

We serve the dish to the table, decorating it with chopped onion and cilantro.

Cooking in a multicooker

Poultry meat responds well to oriental spices 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;
• onion - 2 pcs.;
• chicken breast - 400 g;
• garlic cloves - 3 pcs.;
• green peas (frozen) - 1 cup;
• flour - 30 g;
• the amount of basil, curry and pepper is selected according to preferences.

Cooking steps:

1. We turn on the device on the “Frying” program (t = 160 ° C), set the time to 15 minutes. We place fresh oil in the bowl of the multicooker, spread the chopped onion and the garlic squeezed out by the press. Fry food until golden brown.
2. Add the chicken breast cut into small pieces to the vegetables, continue heating until the meat becomes white. Season the dish with salt and spices, mix everything well.
3. Pour coconut milk into the bowl and change the program to “Stewing”. We cook for 50 minutes, after which we place defrosted peas and corn with all the ingredients.
4. Lightly fry the sifted flour in a pan, dilute it with half a glass of drinking water and break all the lumps. We send the composition to the pan of the unit 20 minutes before the end of the cooking process.

Serve hot with rice and fresh vegetables.

Indian chicken curry

The East not only captivates with its unique beauty, but also captivates with amazing tastes of national cuisine. Chicken curry in Indian style will delight the most demanding gourmet.

Product List:

• whole milk - 200 ml;
• part of ginger root - up to 5 cm;
• zira, peppercorns, turmeric - 1 tbsp. l.;
• fresh yogurt (classic) - 200 ml;
• chicken drumsticks - up to 10 pieces;
• 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:

1. We remove the skin from the shins of the bird, chop them in half, wash them under running water, dry them and pour in part of the yogurt (100 ml). Leave the meat to marinate for 30 minutes, then fry in vegetable fat.
2. We heat both types of oils in a saucepan, put chopped onion, grated ginger and garlic cloves squeezed out by a press. Simmer the ingredients until soft, then pour in the water and continue cooking over low heat.
3. We extract the core from the cardamom, heat it in a pan along with the rest of the spices without adding oil. After 60 seconds, when we feel a fragrant smell, move the dishes away from the fire.
4. Pour whole milk into the pan, add saffron. As soon as the mixture darkens, we put it in the garlic composition, add the fried drumsticks and simmer the food for another half hour. 20 minutes before the end of the process, add the spices broken by the mixer and the rest of the yogurt.

From now on, Indian curry chicken will certainly enter our diet.

With added rice

This is one of the options for cooking poultry meat seasoned with oriental spices. The added rice not only diversifies the dish, but also makes the food satisfying 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:

1. Heat the coconut milk in a large frying pan. We put in it ginger, chopped garlic and chopped onion. Boil the sauce for a quarter of an hour.
2. We divide the bird's breast into portions, add them to the fragrant mixture. Simmer the meat until it turns golden brown. We season products with turmeric and curry.
3. Now add miso paste (seasoning from Japanese cuisine), cinnamon and well-washed rice. Thoroughly mix the ingredients of the dish. We attach a bay leaf and cardamom, simmer the food for 40 minutes on a minimum heat in a closed form.

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

Jamie Oliver recipe

The dishes from the famous chef are the result of a culinary "selection" of Indian spices and British flavors. Chicken in curry sauce has become a real hit of a skilled craftsman.

Dish Ingredients:

• a mixture of spices garam masala (garam masala) - 2 tsp;
• garlic cloves - 5 pcs.;
• ground zira - 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 curry sauce needed;

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

Cooking chicken:

1. Pour the garam masala, cloves, paprika and cumin into a small pan. Stirring constantly, fry the ingredients for 60 seconds, after which we place them in a large bowl.
2. 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.
3. We separate the chicken fillet from the bones, cut it into pieces (up to 5 cm) and rub with the resulting marinade. We string portions on skewers (not very tightly), alternating meat with chili slices (without seeds). We spread the blanks on a tray, cover with a film and send for 2 hours in the refrigerator.

Preparing curry sauce:

1. Finely chop the garlic, chile pods, onion and cilantro stalks. Fry vegetables in oil until golden brown.
2. Add coriander, remaining paprika and garam masala. We continue the process for another 2 minutes, then place ground almonds in a common bowl. After 60 seconds, add the broth cube divided into crumbs and tomatoes along with the juice, pour in 300 ml of boiling water.
3. Reduce heat to low and simmer for 5 minutes, then add coconut milk. After 20 minutes, the sauce will be ready.

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:

1. Dry the washed chicken fillet with napkins. We divide it into small strips, season with paprika, regular sugar and pepper, sprinkle with fragrant oil.
2. We free the Bulgarian fruit from seeds, cut into cubes. We shred the cabbage with plates.
3. We heat the vegetable fat in a wok, fry the curry in it.
4. When a light spicy smell appears after a minute, add finely chopped onion.
5. Continue cooking until the vegetable is golden brown, then place chicken pieces on top of it. Fry for 5 minutes over high heat, stirring continuously.
6. We attach vegetable slices to the meat, season the dish with salt and reduce the heating intensity to a minimum. After the liquid evaporates, pour in the cream, bring the mixture to a boil and finish cooking.

A little magic - and the new dish already beckons 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 ingredients of the dish.

Composition of products:

• 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.;
• the fruit of yellow sweet pepper;
• onion - 2 heads;
• part of ginger root - up to 7 cm;
• vegetable oil, salt.

Creating a dish:

1. We separate the meat from the bones, cut the fillet of the breast or legs into small portions. Roll each part in starch and fry in hot oil until pink.
2. We clean the onion and garlic from the husk. We extract the seeds from the bell pepper, remove the white partitions. We free the tomatoes from the skin. Finely chop everything and fry for 4 minutes.
3. Continuously stirring the food, add the pineapples divided into cubes, after 60 seconds add the soy sauce and the rest of the ingredients.
4. We heat the resulting mass to a boil, continue to work with a silicone spatula for another 3 minutes, and then attach the pieces of golden fillet. Reduce the heat to a minimum, simmer the food for a quarter of an hour.

The amazing cuisine of the East has given us a lot of fragrant recipes cooking meat. One of the simplest and most popular is chicken curry. To date, there are several dozen varieties of this dish.

The site site offers you the most popular options that are easy to prepare at home and do not require special skills.

chicken curry recipe

Inspired by the beauty of India, we suggest you use this recipe. Components:

• Shanks - 8 pcs.
• Classic yogurt - 1 cup.
• 200 ml cow's milk.
• Ginger is a small piece of the root.
• For frying butter and olive oil.
• 7 grains of cardamom.
• Cloves - 1 tablespoon.
• Zira, turmeric and peas black pepper 1 tablespoon each.
• Fennel and coriander seeds - 1 teaspoon each.
• A pinch of saffron.
• Cinnamon - 1 stick.
• Laurel.
• A pod of hot red pepper. If you prefer spicy dishes, then cut the vegetable, otherwise put it whole.

Chicken in Indian sauce getting ready in the following way:

• Remove the skin from the chicken legs and remove the bottom joint. The shin is cut in half.
• Rinse the meat in running water.
• Marinate the legs in 100 ml of yogurt.
• Both types of oil are poured into the pan, finely chopped ginger, onion and garlic are added. Stew over low heat until the ingredients soften.
• Pour the cardamom peeled from the core and the rest of the spices into a dry frying pan. Turn on the stove and put seasonings bask, after 60 seconds, you will feel a chic aroma. After that, the pan is removed from the heat.
• By this time, the onion has softened, add water to it and simmer further.
• Boil the milk and pour in the saffron, it will be noticeable how the liquid has changed color.
• Fry the shank over high heat.
• Spices are ground in a mortar. As a last resort, you can use a blender.
• Add strained milk, meat and spices to a container with garlic. Stirring the mass, simmer for half an hour.
• 20 minutes before cooking, add cinnamon, bay leaf and pepper. Before switching off, introduce the rest of the yogurt.

Rice and chicken curry - the perfect combination

you can cook the meat in Thai. Composed of:

• Peeled and washed breasts - 4 pcs.
• Any rice- 300 grams.
• Bulb.
• Grated fresh ginger - a tablespoon.
• A couple of cloves of garlic.
• Soy sauce - 1.5 tablespoons.
• Coconut milk- 100 g.
• 3 pods of cardamom.
• Take a teaspoon each of miso paste and curry.
• Lavrushka.
• A pinch of turmeric.

Cooking features:

• Heat milk in a deep frying pan.
• Add ginger, chopped onion, garlic, and cook over medium heat for 15 minutes.
• The brisket, cut into medium pieces, is added to the container. Simmer over high heat until meat is golden brown.
• Sprinkle with curry and turmeric.
• Add sauce, filtered water, miso paste and rice. We mix everything thoroughly.
• We send cinnamon, lavrushka and cardamom to the container. Cover with a lid, after boiling, the mass languishes for about 40 minutes.

Chicken curry in cream sauce

Amazingly tender chicken recipe with plum sauce and vegetables:

• Chicken fillet - 300 gr.
• Paprika, sugar and black ground pepper 1 teaspoon each.
• Refined oil - 3 tablespoons.
• Red sweet pepper - 1 pc.
• Bulb, medium size.
• 100 g of broccoli and cauliflower.
• Cup cream.
• Water - 3 tablespoons.
• A pinch of salt.
• Curry seasoning - 2 tablespoons.

Stages of creating a dish:

• Cut the fillet into small strips and put in a deep plate. Pour pepper, paprika, sugar and sprinkle with oil. We mix well. We put the meat in the refrigerator for half an hour.
• We wash vegetables in running water. We cut the pepper into cubes, and the cabbage into thin plates.
• Heat the rest of the oil in a wok and add curry spices. Stir for 60 seconds, a spicy aroma should appear.
• Chop the onion and add to the pan.
• When the onion has turned golden, spread the chicken and mix everything. Cook for 3-5 minutes over high heat.
• Add vegetables and water. Mix and salt. Gas is turned on to the minimum mark.
• Has the water almost boiled away? Now it's time to add cream. Let the mass boil, and turn off the fire.

Bon appetit!

Curry Chicken

If you are not sure about the correct proportions of spices, then you can replace the sauce with ready-made spices. This option is a win-win in any situation. Even the most sophisticated guests and spoiled family members will appreciate the culinary skills very highly.

step by step recipe with photo

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

Instead of water, chicken broth and a little butter can be added to the sauce. Apple shavings or mustard will add unusual notes. The sauce should be brought to a homogeneous consistency.

Spices should be used carefully so as not to interrupt the natural taste of 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 bulb
• 2-3 cloves of garlic
• 1-2 tomatoes
• 2 tbsp. l. frying oils
• 1.5 st. l. tomato paste
• 100 ml water
• 1 tsp salt
• 0.5 tsp curry
• 2-3 pinches paprika
• greens before serving

Cooking

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

2. Remove the husk from the onion and garlic cloves, finely chop the onion, and pass the garlic through a press or also chop with a knife.

3. Wash the tomato and cut into small cubes.

4. Heat the frying oil in a frying pan and pour the onion and garlic there, make a very low heat and sauté the vegetables for 3 minutes, stirring.

5. Pour into the pan and tomatoes, mix and simmer for another 3 minutes.

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

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

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

9. Pour the curry sauce into the pan with the meat, mix 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 owner

1. Authentic curry has a lot of spiciness, but little acid. In order for the correct, traditional balance to be observed, tomato paste must be bought with a minimum of sour taste, and tomatoes should be chosen a little sweetish - such varieties are easy to find in summer and autumn, and the winter variety of greenhouse fruits allows you to find them.

2. If only a breast was found in the freezer instead of chicken thighs, the preparation of an appetizing dish should not be postponed. Nothing 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 hostess to add some other spices to the spices indicated in the recipe. In this case, there will be no satisfactory, much less excellent result: any fragrant herbs that are not typical for specific Indian cuisine will spoil the food. Perhaps it will come out delicious, but the sauce will have to look for another name.

4. I would like to serve this exotic dish with Indian tortillas, but there is no place to get them: such a rare variety of overseas bread is not delivered to our stores. A more or less close replacement for him will become. Its pulp is allowed to be dipped directly into the bowl and soaked in red-orange gravy - this is what the Indians do.