Curry - the main hot dish with meat or vegetables, which is prepared in many countries of South Asia. Indian curry with chicken has an innumerable recipe, which in different provinces of India each mistress prepares in her own way. The main principle is this: prepare curry - pasta from a variety of dry spices, onions, garlic, then add meat or vegetables. You can grind the spices roasted in a dry frying pan or grind a mixture of onion, garlic and spices in a blender, or you can simply cook everything together, adding the ingredients in a certain sequence. You can choose any method that you like; most importantly, stock up on a large set of Indian seasonings, as they give the dish a magical flavor of the east.
- Cooking time: 2 hours
- Servings: 4
Ingredients for cooking curry with chicken and coconut:
- 800 g chicken legs (thighs, legs, ham);
- coconut (or savory coconut chips);
- 250 g onions;
- 3 cloves of garlic;
- 1 tsp. ground paprika;
- 1 tsp. ground hot pepper;
- 1 tsp. dried basil;
- 2 tsp. mustard beans;
- 2 tsp. coriander;
- 2 tsp. zira;
- 30 ml of olive oil;
- 80 g cream or sour cream;
- one handful of curry leaves.
A method of cooking curry with chicken and coconut.
For juicy curry with chicken fit those pieces of poultry that contain more muscle fibers, that is, legs. Also such parts of it as hips and shins will fit.
We remove the skin from chicken legs, it will not be needed in this recipe, since the Indian cuisine is very spicy, but rather useful. If you stew chicken with skin, then the curry will turn out to be too fat, and we need to get juicy and tender meat, which is easily separated from the bones.
So, sprinkle the chicken legs, peeled from the skin, with salt, add two onions, rubbed on a fine grater, ground paprika, hot pepper and basil. Rub the legs with this mixture of spices and leave them for 20-30 minutes to soak in the marinade.
While the chicken is marinated in onions and seasonings, we make curry. Heat the olive oil, add zira, mustard seeds and coriander, heat for about 3 minutes, until they reveal their flavor. Then add crushed garlic and two rather coarsely chopped onions. Fry vegetables and spices until the onions are almost transparent.
Add a big handful of curry leaves to the fried onions. Curry leaves are usually fried for no more than 2 minutes, while constantly stirring.
Add the coconut. For this amount of chicken meat, half of the fresh coconut, grated finely, is sufficient, but you can use unsweetened coconut chips (about 50 g). Cook the fragrant mixture for a few minutes over low heat.
Add the chicken legs to the curry along with the marinade, cream or sour cream, close the broiler tightly, cook for 1 hour and 30 minutes over low heat. If necessary, you can add a little chicken broth to the roaster, or, if available, coconut milk, as the chicken should be stewed, not roasted.
After about two hours, the fragrant curry with chicken is ready, it can be served with a side dish of crumbly rice, plentifully sprinkled with gravy with coconut and sprinkled with fresh herbs.
