Known from time immemorial pre-Aryan times in India and the now widespread curry seasoning is very useful for the human body. Adding this mixture to different dishes gives them a characteristic color, flavor and aroma.
One of the classic dishes - chicken curry with cream, the recipe for its preparation is simple. Cream perfectly combined with curry and chicken fillet , in this mix the dish is especially delicate.
Such food is good for everyday menus and for family meals on weekends.
Tell you how to cook chicken curry with cream. Cream (always dairy and natural, and not vegetable substitutes) it is better to choose medium or high fat content. It is not necessary to buy the whole chicken, for this recipe the fillets without the skin from the breast and / or thighs of the chicken are most suitable. Ready curry seasoning can be bought without problems already pre-packaged or it is pre-arranged by the seller in a specialized spice shop, given the type of curry and individual preferences in the dominance of certain tastes.
Chicken curry with cream
Ingredients:
- chicken fillet - about 600 g;
- onion - 1 pc .;
- cream natural dairy - about 150 ml;
- dry mixture of curry - 1-3 st. spoons;
- vegetable oil (preferably baked cream or chicken fat);
- garlic - 2-3 cloves;
- lemon;
- fragrant fresh herbs are different, but without dill.
Preparation
Chicken fillets will be cut across the fibers with medium-sized pieces, convenient for eating, and put into a bowl. Fill the meat with a mixture of curry and sprinkle with lemon juice. We mix it and leave the minutes for 20-40 - let it lightly mute. In the process of marinating, the main product is fermented, as a result its structure changes in some way (which we, in fact, achieve). By the time when, in your opinion, the chicken meat has been marinated sufficiently, a cleared onion has already been cut into a quarter of the rings.
Frying pan is better to use thick-walled cast iron, or steel, or with a ceramic coating (teflon coating emits unpleasant substances into the food being cooked).
Warm up well in a deep frying pan fat or oil and fry the onion until a light golden hue, then add the chicken. Fry all together on medium heat, turning the spatula, until the color changes the meat. Reduce the flow of fire and stew for 20 minutes. If necessary, you can add water or tomato juice (or dilute tomato paste with water).
Now pour in the cream and reduce the fire to the weakest. Stirring, blown for another 3-8 minutes, not bringing to a boil. As a side dish we use Fig. Put on a plate of rice, next to the meat and pour the sauce. Sprinkle with finely chopped garlic and greens.
Curry chicken in creamy sauce
Ingredients:
- chicken thighs are not large (thighs and tibia with skin) - 3-4 pcs .;
- curry (dry mixture) - 2 tbsp. spoons;
- cream milk natural medium or high fat content - about 200 ml;
- sweet paprika - 1 tbsp. a spoon;
- garlic - 2-3 cloves;
- butter, natural baked - about 50 g;
- greens are different fresh.
Preparation
Cut the leg or cut into smaller pieces (cut the shin, cut the hip into 2-3 pieces). Spread pieces of chicken on a baking sheet or in a mold and bake in the oven until ready.
Cream sauce is prepared separately. Melt butter, add cream, paprika, curry and heat everything on the lowest heat for 3 minutes. Slightly cool the sauce and add the garlic. We serve the baked chicken with rice and pour the sauce immediately before eating. Sprinkle with chopped herbs.