Indian cuisine curry recipe. Indian food

Indian curry chicken tasty dish, known not only in India and the countries of southeast Asia, but throughout 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 recipe, which will help you cook 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 meat in sour cream 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 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. Enjoy your meal!

Friends, are you familiar with the fact that Indians living in Russia rarely get sick. In the most severe influenza epidemics, the disease is a rarity for the natives of this distant country. Their immunity is provided by Indian cuisine, which is practically unfamiliar to Russians, based on vegetarianism. Let's take a closer look at the culture and traditions of Indian cuisine, learn it National dishes and even prepare the famous chicken curry dish. Eating in India is about more than just satiety. The cuisine here is very diverse, as well as culture, geography and climate. What kind of Indian cuisine is gaining more and more popularity in our country.

Being a colony until the middle of the 15th century, this large country absorbed a variety of culinary traditions. The Portuguese can be thanked for bringing pepper to India, the French for soufflé recipes, the British for teaching local chefs how to cook puddings and sandwiches.

antiseptic meal

An Indian-style lunch includes vegetarian options on the table. If you cannot do without meat, then it is also dietary in India - chicken or lamb. Beef is not eaten here: the cow is a sacred animal, but the Indians are very fond of milk, as well as yogurt. Indians eat with their hands, naturally cleanly washed, rightly believing that this is much more hygienic than using cutlery: someone else washed the fork and it is not known how well. Food is placed in the mouth with the right hand only.

Spicy Wisdom

India we owe the birth of many spices, which in the XV were worth their weight in gold. For them, Christopher Columbus went to look for new way to India, and discovered, as everyone knows, America. In addition to well-known spices such as cumin, cinnamon, cloves, coriander, cardamom, Indians use many exotic spices in their cuisine, such as asafoetida (a seasoning with a very spicy taste and strong garlic smell) or mango powder. Dishes in India are served mostly hot, scalding, so that all microbes are killed for sure. It is more convenient to eat with your hands while sitting on the floor at a low table. Food is served in beautiful metal dishes - large deep bowls or small bowls. Cold appetizer usually one is a salad. It's just a variety of chopped vegetables. Guests are served hot, serving portions on plates.

Dessert is made from milk and served penultimate. After it, at the end of any Indian meal, you need to eat some boiled rice mixed with kefir.

Vegetarian south

Since the climate is very hot in most parts of India, the meat spoils quickly, but the vegetable crop in some areas is harvested three or four times a year. "Strict" vegetarians who are fans do not eat onions, garlic, potatoes and other fruits that grow in the ground, which means they are not sufficiently saturated with solar energy. They also refuse tomatoes and beets because of their red color - the color of blood. The basis of food is dates, Bell pepper, boiled rice and yellow lentils. Deservedly popular in Indian cuisine are curry , they are varied here, mostly vegetable and spicy. Curry is not only a condiment, but also a dish reminiscent of our roast or stew, which is not complete without an exquisite combination of freshly ground spices that make one dish different from another.

Curry seasoning has a subtle and delicate taste mixtures of useful spices: turmeric, cardamom, ginger, coriander, nutmeg and poppy. It is thanks to spices that Indian dishes are so healthy and fragrant. Almost all spices used have medicinal properties.

There are many dishes of Asian origin in North Indian cuisine. The main feature of local cuisine is the prevalence of wheat dishes and the widespread use of ghee.

Like other products derived from milk, butter is a sacred product in India. Indians believe that the presence in dishes a large number butter indicates well-being and wealth.

Chew coconuts, eat lentils

Coconut is very popular in India, it is a component of many dishes. Rice is a must in the south, but often replaced in the north unleavened cakes — chapati, puri,nan. The favorite food here is lentil dishes, for example, dal is a soup made from crushed lentils with vegetables. Indians also love other legumes. Also on the menu of the inhabitants of the west coast there are always fish and seafood.

Drink in India mostly just clean water. The most popular fermented milk drink dhai, which is made from curdled milk or yogurt and served with curry. Common drink nimbu punch, excellent thirst quencher - water mixed with lemon juice. Also popular mango juice. Alcohol in India is almost never consumed for religious reasons; food during lunch is washed down with water. And of course, the favorite drink here is tea. It must be drunk freshly brewed, from a bowl or an ordinary cup, adding milk.

Indian cuisine is one of the most popular in the world. Perhaps, due to its diversity and usefulness, it will someday become the most fashionable.

Indian chicken curry

If a trip to India is still your blue dream, then nothing can stop you from tasting Indian cuisine. offers to cook a simple, delicious and popular dish - curry with chicken.

To prepare Indian Chicken Curry, you will need ingredients.

Ingredients

500 g chicken

100 g vegetable oil

2 onions

2 tomatoes

2 garlic cloves

Spices: turmeric, coriander, cumin

Salt to taste

Bunch of fresh cilantro

Cooking Indian Chicken Curry

1. First, peel the onion, chop it finely and put it in oil until golden brown.

2. Add tomatoes cut into slices and chopped garlic with a knife.

3. Then put the chicken pieces, chicken meat can be taken both from the breast fillet, and meat on the bone, freeing it from the latter.

4. Stew for 20 minutes and add spices at the very end.

5. After 5 minutes, the Indian chicken curry is ready.

6. Only left ready meal garnish with fresh cilantro.

Enjoy your meal!

I suggest watching a video recipe on how to cook Indian chapati bread, which resembles.

Friends, if you liked the article, then vote for it by pressing the buttons of social networks. So you say thank you to the blog. And don't forget to subscribe for new treats. I am waiting for your feedback in the comments, it is very important for me to know your opinion, this will make the site more interesting and useful. I will be glad to see you among the members of the group Delicious cuisine in contact with.
Sincerely, Lyubov Fedorova.

Tonight we have Indian chicken curry for dinner. Do not be intimidated by the name - practically no outlandish ingredients are required to prepare this dish, and the taste is not too exotic.

INGREDIENTS

• Chicken breast 500 grams
• Tomatoes 5 Pieces
• Onion 1 piece
• Garam masala 5 teaspoons
• Coconut milk 500 grams
• Cinnamon stick 1 piece
• Cashew - to taste
• Salt - to taste

We clean the tomatoes from the skin (dip them in boiling water for half a minute), cut them into slices, remove the seeds and send them to a frying pan with oil.

Add cinnamon stick, garam masala and salt to the tomato mass. Cook over medium heat until the sauce has reduced slightly (about 15 minutes).

Then we cut the chicken breast into small pieces and put them together with the nuts in the tomato sauce.

pouring coconut milk, mix everything and cook for another 15 minutes.

Serve chicken curry with boiled rice. Enjoy your meal!

povar.ru

Indian chicken curry

• 8-10 chicken drumsticks
• 200 g plain yoghurt
• 1 tbsp olive oil
• 200 ml milk
• 2 small onions
• small ginger root
• piece of butter
• head of garlic
• 1.5 tsp dry cloves
• 2 tsp zira
• 3 tsp black peppercorns
• 1 tsp fennel seed
• 1 tsp coriander seed
• 5-6 cardamom seeds
• a pinch of saffron
• 2 tsp turmeric powder
• cinnamon stick
• Bay leaf
• 1 jalapeno or chili pepper

• Our products.

• Let's process the chicken. In India, it is not customary to cook chicken legs in the form in which they are cooked in Russia. Remove the skin from the leg with a stocking and chop off the lower joint.

• The upper joint is hidden in the pulp, so use a knife to expose it and chop it off as well. Make an incision in the middle to mark the future incision.

• Here we have such neat legs. Now cut them down the middle.

• The chicken is butchered, now rinse the pieces to remove any broken bones. To pickle it, we use natural yogurt without flavorings. Attention: leave a couple of tablespoons of yogurt!

• Stir and put in a cool place.

• Chop the onion, garlic and ginger into small pieces. Pour olive oil into a saucepan and put a piece of butter. Turn on the fire, when the oil is melted, put the onion, garlic and ginger in it. Simmer over low heat.

• Now let's get to the spices. Take the cardamom seeds and remove the core. She's the one we need.

• Place cardamom, pepper, fennel, cumin, coriander and cloves in a dry skillet. Put on the stove and heat up. After about a minute, you will smell the spices. At this point, remove from heat: it is important not to overheat the spices!

• Meanwhile, the onion has become soft. Add some water and continue to simmer.

• Boil milk.

• Place saffron in hot milk. You will see how it will be colored.

• It's time to get the chicken meat. Fry it over high heat, stirring.

• Place the spices in a mortar or bowl and crush with a pestle or rolling pin handle. Add turmeric powder to them.

• Put spices, chicken and milk in a saucepan with onions, after straining. Simmer for 30 minutes.

• 10 minutes before readiness, put the cinnamon stick, bay leaf and finely chopped hot pepper with seeds. If you do not want a strong spiciness, put the pepper whole for smell. A minute before the end, put the yogurt. It is needed in order to make the action of seasonings softer. Enjoy your meal!

Cooking time: 65 minutes

Today we will tell you how to cook chicken for real Indian recipe. It is a very popular dish in Indian restaurants and is prepared with certain spices. In Indian cuisine, spices are very important, many dishes there are very spicy and spicy. At the same time, the set of ingredients is by no means random: every detail is important to obtain a rich and rich taste. To indian chicken curry turned out as it should, you can not use ready-made ground spices because they have lost all their flavor. If you want to make a truly delicious Indian dish, grind the spices by hand. This is not at all difficult, for this a mortar and pestle are used, but the end of a rolling pin will do. chicken in cream sauce this is delicious dish after which you will not be able to look at tasteless food fast food. Yes, you will have to tinker with this dish, but the result is worth the effort. Indian chicken curry the recipe for which is described here can be either spicy or not, depending on whether you add chili at the end or not.

top-recept.ru

Indian chicken curry

Today I will tell you how to cook chicken in curry sauce. Recipes and variations of the preparation of "curry" weight. Even spices can be combined to your taste, with an eye to the original set. The beauty of Indian cuisine this dish in that the composition easily varies, opening up room for experimentation.

It's easy to add something new or just use what happened at home. So, read the ingredients, get inspired and be sure to cook. Let's get a little closer to the exciting attraction of India.

Do not be afraid of the quantity of spices (they are now sold in almost any stores) and a long description. I tried to just tell as much as possible, and cook something extremely quickly. Be sure to ask questions in the comments.

- 2 pcs. chicken fillet,

- 1 PC. bell pepper (I have two tiny different colors),

- 1 medium sized carrot

- 1 medium onion,

- 2-3 tablespoons sour cream or yogurt (in the original - coconut milk, but as an option a little bit of regular milk / cream).

condiments(or ready-made curry mix):

- 3 tbsp. l. olive oil,

- 1 tsp ground ginger,

- 2/3 tsp kaloji (nigella, black sesame),

- ½ tsp paprika and black pepper,

- 2 tsp ground turmeric,

- 1 tiny pod of bird's eye pepper (gives spiciness, you can without it),

- ½ tsp nutmeg (I rubbed some whole)

Don't be intimidated by the seasonings. I stocked up on all sorts of spices to the maximum and could not help but use them. You can be more lazy (thrifty!) and just use a ready-made curry mix.

I am now fashionable and happy. I have recently had a mortar, and now also a bunch of seasonings. Therefore, I poured them into a mortar, ground them into powder and added a couple of tablespoons of olive oil. A fragrant curry paste.

If you, like me, make the seasoning mixture yourself, then I tell you: you need to mix everything for the paste itself except for fenugreek and kaloji. We throw them into the heated, but not hot oil and warm it up, stirring constantly. Then they will begin to reveal their taste and will not burn.

1. Let's finally get to the process: first, chop the vegetables and chicken into cubes.

2. We don't cut tomatoes. We remove the skin from them, soaking for 1 minute in boiling water and dousing after cold water. And then just knead them with your hands to a puree state (or blend them).

3. Now we throw in oil (it has already warmed up in a pan) fenugreek-kaloji, as I wrote above, then turn for onions and carrots. We pass for several minutes, after which we send our self-prepared “curry paste” to them. Now put the chicken and fry until half cooked.

4. Add tomato puree and simmer until the chicken is ready, throwing together with the tomatoes also bell pepper. At the end, add sour cream or milk, mix and simmer for another minute.

5. To garnish in classic version boiled rice. And in my photo - corn porridge. Preparing, if anyone is interested, simply: 1 glass corn grits pours into 3 glasses of water and boil over low heat for about 15 minutes. Then we try for readiness and leave to cook under the lid for another 15 minutes. Salt and pepper to taste, you can also throw in butter, but it is good without it. Yes, and extra calories to us to anything.

Here is our great chicken curry sauce and ready. In fact, the recipe is simple - the usual stewing of meat with vegetables, but with more exotic seasonings. Be sure to try, add something from yourself and enjoy the process.

calories most chicken curry when calculating per 100 g: about 155 kcal (proteins - 11.4, fats - 8, carbohydrates - 11.6).

calories corn porridge per 100 g: 63 kcal.

cook-hobby.ru

Indian curry for beginners

"Indian Chefs" use so many spices because the quality of food in India leaves much to be desired”, - these words were uttered not by some enemy of Indian cuisine, but by perhaps the most successful Indian chef Vinith Bhvatia.

Atul Kochhar, owner of London's most popular Indian restaurant Benares says that the huge amount of spices that are present in Indian dishes kills the taste of the dish itself.

And according to a well-known Indian culinary critic Veera Sanghvi, excess spices do not allow you to feel the taste of the product itself: “Because of the spices, you can’t tell a broiler chicken from a farm chicken and a leg from a breast.”. At the same time, the aforementioned critic Veer Sanghvi claims: “In fact, how and with what a dish is seasoned is more important than what it is made from”.

Be that as it may, there is nothing more interesting than moving from theory to practice and experimenting with Indian cuisine by preparing simple chicken curry.

INDIAN CURRY RECIPE FOR BEGINNERS

from the culinary blog "All Salt"

1 kg chicken cut into pieces or legs or breasts

3 large onions, thinly sliced

2 garlic cloves minced

2 tbsp. l. sesame seeds

2 tbsp. l. coriander seeds, slightly crushed in a mortar

1 tsp cumin seeds, slightly crushed in a mortar

1/4 tsp dry ground ginger

1/4 tsp dry ground pepper Chile

1 st. l. turmeric or turmeric

1 tsp garam masala spice mix

HOW TO COOK:

1. Mix all dry ingredients with salt in a bowl (except garam masala).

2. Rub this dry mixture into the chicken and let sit for 15 minutes.

BY THE WAY: it is better to do this with gloves, as turmeric strongly paints hands. Even easier - put the chicken pieces in a plastic bag, pour dry spices into it, tie the bag and shake it well.

3. Fry onion and garlic in a pan in oil, then add chicken pieces, lightly fry, pour in water and cook over low heat under a lid until the chicken is soft.

4. For the last 10 minutes of cooking, remove the lid to allow the liquid to evaporate a little.

5. At the very end, add garam masala, cover and let stand without fire for 5 minutes.

6. Serve with boiled basmati rice and yoghurt raita with vegetables.

BY THE WAY: indian dish "raita"- rescue in hot weather. In order to prepare raita, it is enough to beat a glass of yogurt in a blender and add finely chopped cucumber and tomato, a pinch of ground zira and salt to it.

Indian cuisine is unthinkable without spices. And not a single Indian dish is complete without curry - the unspoken king of Indian spices.

Although, to be precise, curry as a spice exists in two forms - the leaves of the Indian curry tree, which are absolutely exotic for us, and curry powder / paste, which can be bought at any supermarket.

In India, Indonesia and Thailand - where the curry tree grows - when preparing fragrant vegetable and meat dishes fresh leaves are used. During the colonization of India, the British liked spicy curry dishes so much that they gave this name to the mix of exported spices.

Curry leaves do not make sense to dry (they lose flavor), so there was a mixture of curry, which has become widespread throughout the world. It does not have a strict recipe and proportions. It usually includes turmeric, coriander, red pepper, cumin, cloves, cinnamon, ginger, fenugreek, chili powder, cayenne pepper, nutmeg many other spices.

Craving exotic? Dinner with an oriental touch will bring an oriental touch to your mood. WomanJournal.ru invites you to cook 10 amazing spicy dishes. After all, Indian cuisine is an incredible variety of flavor combinations. Try!

Curry with eggplant and cashew nuts

Recipe for eggplant stew with curry, chili, cashew nuts and tomato puree.

2 eggplant
2 tbsp. tablespoons vegetable oil (preferably sesame)
1 chopped onion
1 chopped green chili pepper, without seeds or ribs
2 tbsp. tablespoons curry paste/powder
450 g ready tomato puree
100 g cashew nuts
4 tbsp. spoons of cream
fresh coriander leaves

4 apples
1 st. a spoonful of butter
1 bulb
2 garlic cloves
1 st. a spoonful of curry powder
1 teaspoon cumin
500 g pumpkin puree
700 ml chicken broth
200 ml water
1 teaspoon sugar

How to cook pumpkin soup curry:

• Peel the apples, remove the core and cut into cubes. Chop garlic onions.
• Melt in a large saucepan butter. Add onion, garlic, curry and cumin. Fry while stirring.
• Put apples in a bowl pumpkin puree, sugar, add water and broth. Stirring, bring to a boil, cover, reduce heat and simmer for 25 minutes, stirring occasionally.
• Blend the soup to a puree in a food processor.
• Pour the soup into a saucepan, heat again.
• Serve with a dollop of sour cream and herbs.
• Pumpkin soup is ready!

Enjoy your meal!

Chicken curry with mushrooms

Recipe for chicken baked with curry and champignon stew.

4 chicken breasts
300 ml rich mushroom broth
1 st. a spoonful of curry powder
1 teaspoon white pepper
1 teaspoon salt
3 art. spoons breadcrumbs
200 g chopped champignons

How to cook Chicken Curry with Mushrooms:

• Dissolve curry powder in mushroom broth, season with salt, white pepper, add chopped mushrooms.
• Cut chicken breasts in half, place in a refractory form and bake in the oven for 20 minutes at a temperature of 220 C. Put mushroom stew on top of the chicken, bake for another 20 minutes.
• Sprinkle with breadcrumbs and fry until golden brown.
• Chicken curry with mushrooms is ready

Enjoy your meal!

Madras curry sauce

A sauce recipe with carrots, apples, onions, garlic and curry.

8 art. spoons of butter
2 large onions
3 large garlic cloves
2 carrots
1 pod is not very hot pepper Chile
2 apples
400 ml chicken broth
2 tbsp. spoons of curry powder
150 ml coconut milk

How to make Madras Curry Sauce:

• Chop the chili peppers. If they are too hot, soak for 30 minutes in warm water then pat dry and finely chop.
• Chop carrots, onion and garlic.
• Melt the butter in a frying pan, fry the onion, garlic and carrots, not browning.
• Peel the apples, remove the core, cut into pieces, add to the onion mixture. Reduce the heat, cover and leave for 10 minutes.
• Add chicken bouillon, boil for another 45 minutes on low heat.
• Add some curry powder sea ​​salt, pour in the coconut milk . Boil a little more until thickened.
• Serve with meat, rice or fish.
• Madras curry sauce is ready.

Enjoy your meal!

Pakistani beef curry

beef curry recipe tomato paste and potatoes.

4 tbsp. spoons of olive oil
4 medium onions
2 garlic cloves
180 g tomato paste
500 ml water
3 teaspoons curry powder
1 kg beef fillet
6 large potatoes

How to make Pakistani Beef Curry:

• Chop the onion and garlic, cut the potatoes into cubes, cut the beef into small pieces.
• Saute onion in oil until translucent, add garlic, tomato paste, water, curry powder, salt. Simmer until the mass is compacted.
• Put beef in a pan with onions, cover, simmer over very low heat for 1 hour.
• Add potatoes and simmer for 1 more hour, adding more water if needed.
• Serve with hot rice.
• Pakistani beef curry is ready!

Enjoy your meal!

Tilapia with pimento sauce

Recipe for tilapia in a sauce of tomatoes, champignons, olives, oregano and curry.

1 st. a spoonful of olive oil
1 small onion
1 garlic clove
2 tbsp. spoons of curry powder
400 g tomatoes
250 g canned champignons, cut into slices
Large handful of pitted olives
1 st. minced fresh// 1/2 teaspoon dried oregano
Salt, black pepper to taste
4 tilapia fillets (200-250 g each)

How to cook tilapia with pimento sauce:

• Cut the onion into wedges, chop the tomatoes into small cubes, chop the garlic and olives.
• For the sauce: In a large skillet, lightly sauté the onion in hot oil. Add garlic, then tomatoes, mushrooms, olives, oregano, curry powder, salt and pepper. Boil.
• Lay out carefully fish fillet in a frying pan on vegetables, “cover” with a part of the sauce. Cover with a lid and simmer until the fish is done, about 10 minutes.
• Put the fish with a wide spatula from the pan on plates, pour over the sauce.
• Tilapia with pimento sauce is ready!

Enjoy your meal!

Singapore noodles

Recipe egg noodles with bacon, garlic, chili and carri.

50 g thin egg noodles
2 strips of bacon
1 garlic clove
1 red chili
1 st. a spoonful of curry powder
1 st. a spoonful of soy sauce
Handful of chopped greens

How to cook Singaporean noodles:

• Boil the noodles until half cooked, drain the water.
• Chopped bacon fried with garlic in olive oil. Add finely chopped chili peppers (without seeds and partitions), curry and greens. Stir the sauce.
• Add noodles and soy sauce.
• Singaporean noodles are ready!

Enjoy your meal!

Curry soup with mango, broccoli and ginger

Soup recipe with mango, broccoli, ginger, chili and curry.

1 red chili
1 bulb
1 garlic clove
Thumb-sized ginger root
400 g broccoli
1 mango
2 teaspoons Thai curry paste (green, no turmeric)
800 ml vegetable broth
2 tbsp. tablespoons of vegetable oil

How to make curry soup with mango, broccoli and ginger:

• Grate the ginger, remove the seeds and membranes from the chili pepper, chop. Chop the onion and garlic, disassemble the broccoli into inflorescences, peel the mango and cut into cubes.
• Heat oil in a saucepan, add onion, garlic,

Juicy pieces of fried chicken meat with pepper and onion tomato sauce and fragrant spices - chicken curry can be cooked in different ways. But best of all, it is combined with an Indian aromatic sauce based on curry seasonings and vegetables. To do this, just add a little natural yogurt and a delicious meal is ready.

Chicken Curry: Indian Recipe

Ingredients	Quantity
chicken fillet -	two halves
curry paste and dry mix -	1 st. spoon
onion -	1 PC.
garlic -	large crushed tooth
chile -	1 PC.
finely chopped ginger root	1.5 cm
sugar -	0.5 teaspoon
lemon or lime juice -	1 tablespoon
olive or any vegetable oil -	30 g
coconut milk -	400 ml
salt and pepper -	taste
Time for preparing: 90 minutes	Calories per 100 grams: 185 kcal

Cooking Indian chicken is easy. This is done, as a rule, in an ordinary frying pan, which is used in the cuisine of this people for quick frying. This is one of traditional dishes Indian cuisine is not only in India itself. He managed to fall in love in many other countries, including Russia.

Wash the meat, chop, season with marinade, which is prepared as follows. Mix hot pepper, garlic, lime juice, ginger and oil in a bowl. Marinate meat in this marinade for at least 30 minutes. Better all night.

Fry the onion in a heated pan with oil, add the meat along with the contents of the bowl. Fry until golden brown.

Add sugar and both types of curry, fry everything together for some more time. Pour in the coconut milk, cover the pan with a lid and simmer over low heat for about 10 minutes. Season with salt and pepper. Sprinkle with parsley or other herbs.

Serve with naan flatbread, baked potatoes or rice.

How to cook rice dish

Ingredients:

• 300 g long rice;
• 500 g chicken breasts;
• 400 g of tomatoes;
• 100 g of onion;
• 1 hot capsicum;
• 1 clove of garlic;
• juice of half a lime;
• 200 ml coconut milk;
• on a spoon: ginger, turmeric, chili, coriander;
• a pinch of salt.

Cooking time: 1 hour 40 minutes.

Calorie content: 478 Kcal / 100 gr.

How to cook Indian Chicken Curry with Rice:

1. Boil the rice according to the instructions on the package;
2. Cut the chicken into small pieces;
3. Peel and finely chop the onions and chili peppers;
4. Fry the onion in oil with a little sugar;
5. Add spices, chili pepper and skipped garlic to the onion;
6. Add chicken to the pan and mix well with onions and spices, fry everything for about two minutes, stirring often;
7. To fried chicken add chopped ripe tomatoes and simmer for another five minutes;
8. Add coconut milk to the tomato base and hold on fire;
9. Before serving, sprinkle with lime juice and mix with the sauce;
10. Serve meat in aromatic curry sauce with rice.

Chicken with curry in a slow cooker

Kadai chicken is a type of curry. A very simple dish, but also full of taste and very fragrant. Kadai is especially popular in Pakistan and India, traditionally the dish is cooked from start to finish in small pots, so at home a slow cooker will play their role.

Mine unusual taste the dish received due to the combination of spices with meat, green pepper and juicy tomato sauce. Usually they cook a whole chicken, cut into pieces. The dish can be prepared not only from chicken breasts or thighs, but also from beef, goat or lamb.

Ingredients:

• whole chicken carcass without skin, divided into pieces;
• two st. spoons of oil;
• some cumin seeds;
• one head of onion;
• 1 tsp ground ginger root and garlic;
• 0.5 teaspoon of turmeric and curry;
• two dried red peppers;
• 2 tsp masala-kadai;
• a teaspoon of seeds hot pepper and coriander;
• a pinch of fennel and dry fenugreek leaves;
• 3 tomatoes;
• Green pepper;
• Red onion;
• two tsp chopped green coriander;
• 2 tbsp. l. sour cream;
• tsp chili pastes: lightly boil the dried red pods in water with a little vinegar, then grind it in a coffee grinder.

Cooking time: 1 hour 10 minutes.

Calorie content: 132 Kcal / 100 gr.

Cooking process step by step:

1. In a slow cooker (frying mode), heat the oil;
2. Pour in cumin seeds and fry for a few seconds;
3. Add the onion, chopped chili, turmeric and salt;
4. Fry for about 5-6 minutes;
5. Add grated ginger and garlic, fry for a minute;
6. Put the pieces of meat, wait until browned, about five minutes on both sides;
7. At the same time, chop the tomatoes in a blender, send them to the slow cooker;
8. Pour the remaining spices there, simmer until their aroma is heard;
9. Close the multicooker by switching to stewing;
10. Everything is stewed for about 15 minutes, until tender;
11. Pepper and red onion cut into 1 cm cubes;
12. Add to chicken and simmer further for 6-7 minutes until vegetables are slightly tender;
13. At the end of the stew, add sour cream and sprinkle with chopped coriander leaves, serve with rice or roti.

"Chicken Masala"

Chicken masala chicken is another popular Indian delicacy, although it doesn't actually come from India, but from England. As you know, India was once a colony of Great Britain, so Indian food appeared on the tables of the inhabitants of the islands.

Chicken "Chicken masala" is considered even the national dignity of Great Britain. Tender, juicy chicken spicy sauce that literally melts in your mouth.

For such a meal, it is imperative to prepare naan bread to dip it in a delicious, velvety sauce. The perfect combination. The sauce is so good that you can even eat it without chicken.

Ingredients:

• half a kilo of chicken breast.

• a teaspoon of ground cumin and cilantro;
• a little ginger-garlic paste;
• salt;
• 5 tsp dry chili pepper;
• half a glass of yogurt;
• juice of half a lemon;
• a pinch of red food coloring(optional).

• a piece of cinnamon stick, about 1 cm;
• Art. a spoonful of oil;
• bulb;
• tsp freshly grated ginger;
• tsp dry garlic;
• 4 cardamom seeds;
• 4 inflorescences of cloves;
• Bay leaf;
• 5-6 medium-sized tomatoes;
• half red pepper;
• 5 cashew nuts or almonds;
• a pinch of coriander and cumin powder;
• 1/2 tsp turmeric;
• 2 tbsp. l. ketchup;
• a pinch of salt;
• a handful of any chopped greens.

Cooking time: 1 hour 45 minutes.

Calorie content: 189 Kcal / 100 gr.

Steps for preparing an Indian dish:

1. Prepare the marinade by mixing the listed ingredients;
2. Marinate the chicken and leave for at least an hour, preferably overnight;
3. Cooking meat on a grill or pan;
4. Make the sauce: pour a tablespoon of oil into the pan and fry the finely chopped onion;
5. Add ginger, garlic, bay leaf, whole, cardamom, cinnamon and cloves, fry until spices begin to release aroma;
6. Add paprika, finely chopped hot pepper, tomatoes, cashew nuts, ground coriander, cumin, turmeric and chili, salt;
7. Simmer under a lid over low heat for about 20 minutes, after this process, leave the mixture to cool;
8. When the mass has cooled, carefully grind in a blender until a smooth sauce appears;
9. Pour the prepared mixture into a frying pan and heat;
10. Put the meat pre-fried on the grill or in the oven into a warm sauce, bring to a uniform boil and turn it off immediately;
11. At the end, if desired, you can pour over not very fat sour cream 18-20%.

Decorate fresh leaves cilantro. Serve with rice and naan bread.

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Minced chicken shish kebab

Indian kebab is quite spicy, but if you like milder flavors, just leave out the chili and it will be delicious too. In India, kebabs are more often made from ground lamb, but chicken or beef kebabs can also be found.

Ingredients:

• a kilogram of minced meat;
• several heads of onions;
• two cloves of garlic;
• 5-6 green chili peppers;
• a teaspoon of ginger, cumin seeds and cilantro;
• 5 tsp turmeric;
• a handful of cilantro leaves.

Cooking time: 2 hours.

Calorie content: 285 Kcal / 100 gr.

How to cook:

1. Skip the onion, garlic, ginger in a blender until a homogeneous paste appears;
2. You can add a little water to help the process;
3. Instead of a blender, you can finely chop or grate everything;
4. Roast the cumin and coriander seeds in a dry frying pan for a few seconds until fragrant, then grind them in a coffee grinder;
5. AT chopped meat add the resulting paste of ginger and garlic, onion, chili, as well as the rest of the spices and chopped coriander leaves, salt;
6. Put the minced meat in the refrigerator for at least an hour to marinate the meat;
7. Form kebabs on bamboo or metal skewers;
8. If the weather is good, it is better to cook kebabs on the grill; if this is not possible, fry them in a cast-iron pan or in an oven with a grill;
9. Mint chutney is ideal for kebabs, as well as cucumber, mint and tomato raita;
10. You can also eat it with rice, naan bread, roti, or wrap the kebab in pita bread and serve as a sandwich with vegetables.

Advice! Leave the kebab skewers in the freezer for 30 minutes before you start grilling. You can also freeze the kebabs in advance and remove from the refrigerator half an hour before cooking.

Curry with chicken and mango

Ingredients:

• two chicken breasts;
• 200 gr. ripe mangoes;
• leek;
• carrot;
• 150 ml coconut milk;
• 100 ml of broth;
• 50 g coconut flakes;
• 3-4 tablespoons of oil;
• 3 teaspoons curry;
• 1 teaspoon turmeric;
• salt pepper.

Cooking time: approximately 1 hour 35 minutes.

Calorie content: 165 Kcal / 100 gr.

How to cook the dish:

1. Wash the breasts, cut into cubes, mix with curry and turmeric;
2. Fry in hot oil, in a deep frying pan with a lid;
3. Chop the carrots and onions into strips and add to the chicken;
4. Stir and fry everything together for five minutes, stirring occasionally;
5. At this time, coconut milk should be mixed with broth and pour this mixture over meat and vegetables in a pan and simmer under the lid for ten minutes;
6. Peel the mango and cut into cubes and send to the pan, mix, season to taste with salt and pepper and turn off after five to seven minutes.

Proper use of selected spices gives Indian chicken dishes an unusual character. The most commonly used spices in India are ginger, turmeric, coriander, chili and garlic. Many of them have medicinal properties:

Curry with meat is most often prepared in northern India. For cooking, mainly lamb or chicken is used. Boiled lentils are served with most dishes, and coconut milk is added to sauces.