Quick Indian Chicken Curry Ingredients:2- sliced onions (fresh or frozen)- 4 tablespoons of - vegetable oil - 2 teaspoons of - ginger or ginger paste - 1 teaspoon of - cumin or cumin seeds - 1 teaspoon of - coriander powder salt to taste pepper to taste - 0.5 bunch of - fresh coriander - 4- chicken cutlets cut into small pieces pieces - 2 teaspoons of - garlic or garlic paste - 2 teaspoons of - red curry paste (or failing that, a teaspoon of chili powder or fresh chili to taste) - 1 teaspoon of -turmeric - 1 teaspoon of - paprika - 5 - curry leaves or 2 kaffir leaves or failing that, 1 bay leaf - 200 g of - canned peeled tomatoes or 2 diced fresh tomatoes - 200 ml of - coconut milk - 1 teaspoon of - powdered sugar.
Utensils： 1 Set 3 pans best pans- 1 Wooden spoon 1 salad bowl 1 brush -
Cooking:
1 hour
Phase 1
- In a frying pan, brown the sliced onions in the vegetable oil over a fairly high heat until they are golden yellow. - Then add over high heat all the spices, curry leaves (or kaffir or laurier), red curry paste or chilli, garlic and ginger. Stir until the mixture is fragrant. - Add the 4 chicken cutlets cut into pieces, still over high heat and do not stop stirring for about 2 minutes - Once the chicken is browned, add the tomato and reduce the heat to medium heat. Stir for 1 min. Add half a glass of water and stir. - Add the coconut milk and simmer over very low heat for 1 hour so that the chicken remains tender. - add salt, pepper and sugar - After 1 hour, remove the pan from the heat and chop half of the coriander (keep the stem, it is in this that all the flavor is concentrated) and mix. Add the rest of the coriander to decorate. If you want more sauce, add coconut milk.
Utensils： 1 Set 3 pans best pans- 1 Wooden spoon 1 salad bowl 1 brush -
Cooking:
1 hour
Phase 1
- In a frying pan, brown the sliced onions in the vegetable oil over a fairly high heat until they are golden yellow. - Then add over high heat all the spices, curry leaves (or kaffir or laurier), red curry paste or chilli, garlic and ginger. Stir until the mixture is fragrant. - Add the 4 chicken cutlets cut into pieces, still over high heat and do not stop stirring for about 2 minutes - Once the chicken is browned, add the tomato and reduce the heat to medium heat. Stir for 1 min. Add half a glass of water and stir. - Add the coconut milk and simmer over very low heat for 1 hour so that the chicken remains tender. - add salt, pepper and sugar - After 1 hour, remove the pan from the heat and chop half of the coriander (keep the stem, it is in this that all the flavor is concentrated) and mix. Add the rest of the coriander to decorate. If you want more sauce, add coconut milk.