Chicken Curry with Coconut Milk: A Step by Step Recipe. Vegetable Curry with Coconut Milk and Rice Curry Sauce Recipe with Coconut Milk

07.03.2022

Curry chicken is a spicy Indian dish that has long won love and reverence among consumers far from the territorial homeland. This is due to the amazing taste characteristics and the indescribable aroma of food that cannot leave anyone indifferent.

Chicken in curry sauce

Chicken curry, the recipe of which may vary depending on the territorial origin, is mostly prepared in an elementary way and involves the implementation of simple and affordable recommendations:

You can use chicken legs, thighs, cut into portions of a chicken carcass or chicken breast fillet, chopped into pieces.
If the recipe does not provide otherwise, the meat is first fried in a pan, and then added to a container with sauce for further stewing.
Depending on the technology, the sauce is prepared from a tomato, creamy, sour-milk or milk base with the addition of grated ginger, chopped onion and garlic, sauteed in oil.
often served with rice, rarely with potatoes or other side dishes.

Chicken Curry - Indian Recipe

The chicken is prepared on the basis of coconut milk or, in this case, natural yogurt without additives. The density of the dish can be adjusted by adding more or less water, and the spiciness of the amount of pepper. After spending about an hour, you can make a hearty meal for six people.

Ingredients:

chicken drumsticks or thighs - 12 pcs.;
canned tomatoes - 250 g;
ginger - 1.5 teaspoons;
garlic - 1.5 heads;
onions - 2 pcs.;
water - 1-3 cups;
curry seasoning - 3 tbsp. spoons;
laurel - 2 pcs.;
yogurt - 350 g;
vegetable oil - 150 ml;
salt, black pepper and cayenne.

Cooking

Season the prepared chicken with two tablespoons of yogurt, add ½ tablespoon of ginger and three grated garlic cloves, stir, let it soak and brown on all sides.
Curry, all spices, tomatoes, and after 3 minutes yogurt are added to the onion fried in oil, the remaining garlic and ginger.
The components are stewed until the oil is separated, after which water is poured in, ruddy chicken is laid, the contents are salted and simmered until the meat is ready.

Thai chicken curry

Next, you will learn how to make chicken curry with a Thai accent. The recipe involves the use of often inaccessible products, which most likely not everyone has in stock. If desired, they can be purchased in specialized stores or departments of large supermarkets.

Ingredients:

chicken fillet - 500 g;
banana leaves - 50 g;
ginger - 1 teaspoon;
garlic - 1 head;
onion - 1 pc.;
coconut milk - 80 ml;
coriander - 1 teaspoon;
lemon leaves and lemon grass - 5 g each;
chili pepper - 1 pc.;
vegetable oil - 30 ml;
chili paste - 10 g;
salt.

Cooking

The fillet is cut, seasoned with half of the chili paste, coriander, wrapped with banana leaves and allowed to marinate.
Garlic, onion and ginger are browned in oil, meat is added and fried.
Pour in a little water and, after its evaporation, lay the rest of the components, simmer for 20 minutes.

Pineapple Chicken Curry - Recipe

Chicken curry with pineapple will appeal to lovers of contrasting flavor combinations. The tender flesh of the bird, supplemented with slices of tropical fruit, perfectly harmonizes with spicy spices and vegetables, creating an original and worthy dish in all respects. It takes only half an hour to create two or three servings.

Ingredients:

chicken fillet - 500 g;
pineapples - 200 g;
ginger - 1 teaspoon;
garlic - 3 cloves;
onion - 1 pc.;
tomatoes - 3 pcs.;
curry seasoning - 1 tbsp. a spoon;
soy sauce - 50 ml;
starch - 2 tbsp. spoons;
vegetable oil - 30 ml;
salt, hot pepper.

Cooking

The meat is cut, rolled in starch and fried.
Onion, garlic are sautéed in a pan, tomatoes are added, and after 3 minutes all other components, curry and fillet are laid.
After 10 minutes of languishing, chicken curried with pineapple will be ready.

Chicken Curry with Coconut Milk - Recipe

Curried chicken is often complemented, which enriches the taste characteristics of the dish and gives it an Indian accent. In this performance, both meat and gravy, which are flavored with a side dish when served, are equally tasty and fragrant. After spending only half an hour, you can arrange a dish for 6 people.

Ingredients:

chicken fillet - 1 kg;
coconut milk - 200 ml;
ginger - 1 teaspoon;
garlic - 2 cloves;
onions - 2 pcs.;
curry and turmeric - 1 teaspoon each;
flour - 1 tbsp. spoons;
vegetable oil - 30 ml;
salt, hot pepper.

Cooking

Spices, chicken slices are added to the onion sauteed with garlic and ginger and browned.
Pour in water, stew for 15 minutes, evaporate moisture, add flour and pour in milk.
When the sauce thickens, the chicken and coconut milk curry is ready.

Chicken with curry and cream

Chicken curry in a creamy sauce is prepared from always available and simple products, but it turns out to be no less tasty, fragrant and appetizing. When using breast fillet, the whole process will take no more than half an hour. Other parts of the bird carcass are cooked a little longer, but they are juicier and more nutritious.

Ingredients:

chicken fillet - 0.5 kg;
cream - 200 ml;
ginger - 1 teaspoon;
garlic - 2 cloves;
onions - 2 pcs.;
curry - 1 tbsp. a spoon;
salt pepper.

Cooking

Fry vegetables with ginger, add meat, and after 5 minutes cream.
After 20 minutes of languishing under the lid, the chicken curry will be ready.

Chicken and Rice Curry Recipe

Chicken curried and stewed with rice is a variant of the dish with an Indian accent, adapted to the taste needs of consumers who are more accustomed to European or Slavic cuisine. In just 40 minutes, you can arrange a self-sufficient dish and feed it to four people.

Ingredients:

chicken fillet - 600 g;
rice - 200 g;
broth - 600 ml;
ginger - 1 teaspoon;
garlic - 3 cloves;
onion - 1 pc.;
curry - 1 tbsp. a spoon;
cinnamon - ¼ teaspoon;
salt pepper.

Cooking

The fillet is fried, seasoned with curry, spread on a plate.
Saute onion, garlic and ginger, add spices, rice, broth.
Cook the contents under the lid until almost ready, add the meat, mix.
After 7 minutes, the chicken curry with rice will be ready.

Chicken curry with vegetables

Next, you will learn how to cook chicken curry with vegetables. The resulting dish can be served on its own or supplemented with rice or another side dish. The vegetable set can be changed, focusing on your taste preferences and the availability of products. From the indicated number of components, 4 servings of food will be obtained.

Ingredients:

chicken fillet - 500 g;
ginger - 1 teaspoon;
garlic - 4 cloves;
bell pepper, onion and carrot - 2 pcs.;
celery stalks, large tomatoes - 4 pcs.;
curry - 1 tbsp. a spoon;
salt pepper.

Cooking

Sliced vegetables and chicken are fried alternately.
Combine the components, throw seasonings, grated tomatoes, leave to languish under the lid.
After 20 minutes, the chicken curry with vegetables will be ready.

Banana Chicken Curry - Recipe

Chicken curry with bananas is an exotic dish for our latitudes, but having tried it once, you will forever remain among its loyal fans. In addition to the amazing taste characteristics, the simplicity of the recipe, which takes no more than half an hour, captivates. The indicated amount of products is enough for 6 servings.

If you are fond of oriental cuisine, then chicken curry with coconut milk is at your service - there are several recipes for this dish. Yes, you read that right, there are chicken curry recipes with coconut milk.

As for cooking technologies, they are similar, only sauces have differences in taste. But what pleases me most is that every time you can create new and new options.

For example, roasted chicken curry is incredibly tasty and appetizing. It will conquer your family. This chicken dish will give you a real pleasure during your meal. It is worth noting that roast chicken with curry is also prepared according to different recipes. For example, a dish with chicken and pineapples can be an ideal treat.

However, in this article, we will focus on chicken curry in coconut milk.

Benefits of combining ingredients

All housewives know that milk makes chicken meat unusually tender, but in this respect cow's meat is inferior to coconut. It is not so difficult to get the latter: in any hypermarket you will find the coveted tin can on the shelf with sushi products or where there are all kinds of sauces.

Curry adds oriental subtlety and flavor to the duo of chicken and coconut milk. Having tried this dish for dinner, you will definitely want to cook it again.

Chicken curry with kos milk can be varied by adding vegetables. Broccoli, bell peppers, carrots, green beans, onions, soybeans are ideal.

Also, do not forget about spices, you can use garlic, pepper, ginger, soy sauce and turmeric.

If desired, the vegetable components can be replaced with others, based on personal taste preferences. Cooking chicken curry in coconut milk is quick and easy at home, and the result is simply delicious. This roast is perfect for a romantic dinner or holiday table.

Recipe

chicken fillet (1kg);
coconut milk - dry or canned (200 ml);
garam masala (1 tsp);
onions (2 pcs.);
garlic (2 teeth);
ginger - freshly chopped (0.5 tsp);
curry (1 tsp);
chili pepper - optional (1 pc.);
wheat flour (1 tablespoon);
salt (to taste);
vegetable oil for frying.

Cooking:

Take chicken fillet. You can, of course, take the thighs and separate the meat from the bone. Wash the meat, dry, cut into pieces.
Peel the onion, chop it into cubes, send it to fry in a pan, in which pre-heat the vegetable oil with the addition of chopped ginger and garlic. If you wish, you can add bitter green pepper (1 pc.), Then the dish will have a spicier taste. To do this, the pod must be cut lengthwise, remove the seeds and chop, immediately send to the pan. Then add curry. Fry 10 seconds. The spices must show themselves.
Next, you need chicken, put it in oil with spices. Fry, stirring constantly, the pieces should become golden.
Salt the meat, pour in water (a small amount), cover with a lid, simmer for 15 minutes. Then remove the lid, make a strong fire, all the liquid should evaporate.
Next, take coconut milk. Pour it into a saucepan, add flour here (1 tablespoon), mix thoroughly, make sure that there are no lumps.
Transfer the coconut milk to the container with the chicken, stir. When the sauce thickens, turn off the heat.
Transfer the meat with the sauce to a deep plate.
That's all, serve chicken curry to the table with rice garnish.

Good appetite!

Hi all! I bring to your attention a recipe for chicken curry in coconut milk. It is prepared very quickly, and most importantly, it is simple, and even delicious gravy to the side dish :)

Let's start with the chicken. I used legs, but any part of the chicken can work in this dish. The brisket is usually used.

I washed the chicken, cleaned it from the skin and fried it in oil. Now let's move on to making the sauce. For this we need:

1. 1 bulb

2. 5 garlic cloves

3. 1 small fresh ginger root

4. curry seasoning, sweet paprika, turmeric and dry chilli

5. 1 can of coconut milk

6. juice from half a lemon

7. salt and pepper

Cut vegetables like this.

And fry them in the same oil as the chicken. In order, first onion, then garlic and ginger. We add spices.

When the vegetables are fried, throw in the chicken. Stir and pour coconut milk, salt, then add lemon juice.

Bring to a boil and cook over low heat for about 30 minutes and ALL !!! :) Served with white rice or any other side dish you like.

Bon Appetit!

The term curry, like a kind of umbrella, covers a number of dishes, the origin of which, for most people, is associated with the cuisine of the Indian subcontinent. A common feature of all is the use of a complex combination of spices and herbs during their preparation, necessarily including fresh or dried hot peppers. However, the effect of the mentioned term is limited, as a rule, to those that are prepared with sauce. Recipes that include curry as a component are common in the southern states of India, and they always contain leaves of the tree of the same name.

There are a great many variations of food that fit the generic concept of "curry". However, the exact combination of spices for each such original recipe often depends on the national, religious and cultural traditions adopted in the region where it is cooked, and also, if you like, on family preferences. Such curries often have their own specific names, which are determined by their ingredients, spices or cooking methods. The spices used in curries can be whole or ground, raw or cooked, and added at different stages of cooking to achieve a variety of flavors.

The main spices found in most a la curries are: coriander, cumin and turmeric. In regions with different geographic locations, curries include: fish, red and white meat, rice, lentils and vegetables. Powdered curry is mostly an invention of Western civilization, and its origins are usually dated by culinary historians to the mid-eighteenth century. However, the first such mixtures were prepared by Indian merchants especially for members of the British colonial government and demobilized officers of the royal army, who, going to England, were happy to stock up on this seasoning.

As I said, dishes classified as curries are prepared with fish, shellfish, mussels, pork, chicken, or combinations of these ingredients. However, most Indian curries (mostly for religious or ethical reasons) are vegetarian.

Curries can be both so-called "dry" and "liquid". Dry curries are cooked with a small amount of broth, which is subsequently evaporated, leaving all other ingredients covered in a thin and aromatic layer of spices. Curries with a lot of liquid include various, bean puree, chopped onions, yogurt, cream, coconut milk or all kinds of broths.

(calculated for four to six servings)

Curry Ingredients:

400 grams potatoes (peeled and cut into medium-sized pieces)
2 medium carrots (peeled and cut diagonally into 1 cm thick ovals)
300 grams pumpkin pulp (cut into cubes)
2 medium red onions (peeled and cut into large pieces)
4 large cloves of garlic (peeled and crushed with a knife)
Freshly squeezed juice and zest of two limes
2cm fresh ginger root (peeled and thinly sliced)
25 grams (or half a package) red curry paste - sold in the Asian section
1 cup canned chopped tomatoes (or fresh if in season)
2 tablespoons tomato puree
1 cup coconut milk
A couple glasses of vegetable broth
Vegetable oil
Salt pepper

Serving Ingredients:

Steamed rice, basil or cilantro leaves with tender sprigs, lime wedges

Cooking:

We heat a couple of tablespoons of vegetable oil in a large heavy frying pan or cauldron over medium heat. Fry garlic, ginger, lime juice and zest in it for 3-4 minutes. Salt. Add curry paste and tomato puree, cook for 4 more minutes. Then we send the tomatoes into the pan and cook for the next 5 minutes, until the mixture darkens a little, doing something like deglazing in parallel.
Pour coconut milk here and taste the mixture for salt. Bring to a boil and cook the seasoning over low heat for 20-25 minutes, until it becomes rich and fragrant.
Now put potatoes and carrots in the pan, pour in the broth (you can, using our recommendations) to cover the vegetables. Cover the pan partially with a lid and simmer for 15-20 minutes. Then add onion, pumpkin and cook for another 15 minutes.
Place rice on top of the finished curry, garnish with cilantro and lime wedges. We serve to the table.
Curry can be prepared a couple of days before the main cooking.
Bon Appetit!))