Any family dish can be changed almost without recognition by adding spices and condiments.
Homeland of many modern species, which have long been supplied to Europe: India. It was from there that we got black pepper, ginger, turmeric, cinnamon, cardamom, which were previously valued for the weight of gold and were even a coin.
Today, one of the most famous spices in our markets comes from India: curry. Rather, it is even a mixture of spices consisting of various ingredients. In addition, curry is also a dish that came to us from India itself and is made with a large number of local spices.
- 0.5 kg of chicken
- 3 tomatoes
- 2 light bulbs
- 1 pepper pod
- 3 cloves garlic
- 25 g of ginger
- 200 ml of chicken broth
- 100 ml of coconut milk
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground red pepper
Wash the chicken and cut it into small pieces.
Peel a squash, grate it and squeeze the juice. Cut the onion into small cubes, grate the ginger with a fine grater, finely chop the garlic and peppers, cut the tomatoes into cubes, peeling them first.
Fry the onions in oil until a pronounced reddish hue, add the garlic and ginger and fry for a few more minutes, then, stirring constantly, add the ground spices, peppers, tomatoes, add a pinch of salt and leave. -cook it over low heat until soft.
Add the chicken to the prepared sauce. When the meat is white, add the broth and simmer for 30 minutes. Then pour in the coconut milk and cook for another 10 minutes.
In a side note
The traditional curry chicken dish is white rice, but this fragrant dish can be served with the usual fresh omelettes, such as omelettes or pita bread.
Steak and cut leg meat are good for curry chicken, although some use the whole carcass, dividing it into portions.
Coconut milk can be replaced by cream or milk.
Vary the range of spices for the dish by adding mustard seeds, nutmeg, fennel, star anise, cinnamon, cloves, cardamom and, in the absence of the necessary spices, use a ready-made curry mixture.
Adjust the sharpness of the curry to taste, reducing or increasing the amount of peppers and garlic.
The set of vegetables for curry can be expanded by adding peppers, potatoes, peas, beans.