Coconut curry. Vegetable curry with coconut milk and rice

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I've been getting carried away latelyoriental dishes , I especially likechicken curry dishes . It turns out there are many recipeschicken curry, the cooking technology is similar, only the taste of the sauce is different. But every time we get a new dish. I still haven't been able to decide which onechicken curry sauce I like it better. And the most interesting thing is thatchicken in coconut milk with curry , I was always wary. But I decided to try it one time and was pleasantly surprised. After that I triedchicken curry with coconut milk in an indian cafe they serve thisrice dish. And most of all I likedThai chicken in coconut milk with curry and rice noodles . The recipe for this chicken currywill share with you . Typically, Thais use the following vegetables to prepare chicken curry:broccoli, carrots, bell peppers, onions, green beans and sprouted soybeans . And, of course, whatcurry without garlic, pepper, ginger, soy sauce and turmeric . Vegetable ingredients can be changed to suit your taste. My kids don't like broccoli or green beans. That's why I prepared for themThai chicken without these vegetables. This is getting readydishvery quickly, the main thing is to preparevegetables and meat. All spices can be bought at any supermarket, andcoconut milk You can also buy it now. We recommend that you prepare thisoriental dish , you will definitely like it. This dish is suitable for a romantic dinner or a bachelorette party.

Chicken in coconut milk with curry - recipe

Required ingredients:
Half a kilogram of chicken fillet or thigh meat;
One bell pepper;
Two onions;
One carrot;
Two hundred grams of sprouted soybeans;
Two hundred grams of broccoli;
Two hundred grams of green beans;
Four hundred grams of coconut milk;
One tablespoon of olive oil;
One tablespoon of grated ginger;
One teaspoon of turmeric;
Four large cloves of garlic or a teaspoon of dried garlic;
Two tablespoons of soy sauce;
Two hundred grams of rice noodles;
Salt and pepper to taste.

And so, let's start preparing our culinary masterpiece by cutting chicken meat. The meat must be cut into thin slices. Peel the ginger and garlic and grate on a fine grater.

Place the chicken in a ceramic or glass bowl, add chopped ginger and garlic, soy sauce and ground pepper. If you are cooking for an adult company, you can add chopped chili pepper. Mix chicken with spices and leave to marinate for half an hour. During this time, we will clean and cut the vegetables into cubes. I cut it into slightly smaller pieces than is customary in Asian cuisine. I like it better this way, besides, I don’t have a special wok. Of course, ideally, chicken curry should be cooked in a wok pan, but if you don’t have one, you can use a regular cast iron or Teflon pan.

Heat a frying pan well, pour one tablespoon of sesame or olive oil and turmeric into it, place the marinated chicken in it. Fry the chicken over high heat on both sides for two to three minutes.

Then add chopped vegetables to the meat and fry just as quickly, not forgetting to stir or shake the pan, as Asian cooks do.

After this, add canned coconut milk and simmer the chicken and vegetables in it for about seven minutes. At the very end, add salt and pepper to taste, add canned soybean sprouts, cover with a lid and let it brew for about fifteen minutes.

time

portions

kitchen

Indian

complexity:

Gaggan Anand

Chef at Bangkog restaurant Gaggan

Born in India, worked in different countries of the world, and had his own restaurant Gaggan opened in Thailand.

At 19 years old Gaggan started working for the Taj Group, India's largest hotel chain. At 22, he cooked for President Abdul Kalam and sometimes for his guests. In 2007, he trained with Spanish chef Ferran Adria at the El Bulli restaurant, and three years later he opened his own restaurant Gaggan in Bangkok, which is ranked 17th in the 50 Best Restaurants S.Pellegrino 2014 ranking.

AS GAGGAN HIMSELF SAYS, He had an interest in cooking since childhood; food in the family of the future chef has always been a passion and way of life. “In India, it is common to cook at home, for example, when a family buys a house, the first thing they look at is the size of the kitchen. On Sundays, my father and I went to the market and the butcher shop. My mother always taught me that heat is a power and like any power, it should not be overused, so you need to use one or two spices when preparing a dish,” says Gaggan.

Reference

There is a misconception that curry is just a spice. But that's not true. Curry is anything in gravy, the simplest homemade Indian food; the same dish as soup or stew. There are no standards here: every family prepares curry differently, so there are thousands of recipes. There are only basic ingredients: chicken, spices and sauce, and then it’s up to whoever you like. Some cook with cream, others with water, and my mother cooks with coconut milk. I'll tell you her recipe.

Ingredients

Chicken fillet 600 g

Vegetable oil 50 ml

Shallot 200 g

Tomatoes 4 pieces

Ginger 50 g

Coconut milk 200 g

Dry turmeric 5 g

Fresh hot green pepper taste

Fresh coriander leaves 25 g

Salt 1 teaspoon

Caraway 3 g

Coriander oil For decoration

Green pea sprouts For decoration

Chop the onion, peppers and tomatoes into strips, chicken as desired, grate the ginger or chop into small pieces.

Fry onions in a frying pan with butter and cumin until brown, then add chicken and turmeric, salt, sprinkle with water and fry for two minutes.

Add pepper, coriander leaves, ginger and tomatoes and cook until the latter turns into a sauce. Sprinkle with water and leave on the fire for another five minutes - you should get a thick mass.

Add coconut milk mix.

Place curry in a deep bowl, decorate with drops of coriander oil on top ( the chef warns that this is an optional step, because it is not easy to find such oil in Moscow) and pea sprouts. Serve with rice or bread, which can be pre-fried in butter.

Text: Alina Sorokina

Photos: Mark Boyarsky

Gaggan Anand, chef of a Bangkok restaurant

The term “curry”, like a kind of umbrella, covers a whole range of dishes, the origin of which most people associate with the cuisine of the Indian subcontinent. The common feature of all is the use of a complex combination of spices and herbs during their preparation, always 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 containing curry as an ingredient 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 of the region where it is prepared, as well as, if you like, 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 produce varying flavor results.

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

As I said, dishes classified as curry 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 either so-called “dry” or “liquid”. Dry curries are cooked with a small amount of broth, which is subsequently evaporated, leaving all other ingredients coated in a thin and aromatic layer of spices. Curries with a lot of liquid include various bean purees, chopped onions, yogurt, cream, coconut milk or all kinds of broths.

(makes four to six servings)

Curry ingredients:

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

Serving ingredients:

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

Preparation:

Heat a couple of tablespoons of vegetable oil in a large heavy frying pan or cauldron over medium heat. Fry the garlic, ginger, juice and lime zest in it for 3-4 minutes. Salt. Add curry paste and tomato puree and cook for another 4 minutes. Then add the tomatoes to the pan and cook for the next 5 minutes until the mixture darkens a little, doing something like deglazing at the same time.
Pour in the coconut milk 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 aromatic.
Now put the potatoes and carrots in the pan, pour in the broth (you can use our recommendations) to cover the vegetables. Partially cover the pan with a lid and simmer for 15-20 minutes. Then add the onion, pumpkin and cook for another 15 minutes.
Place rice on top of the finished curry and garnish with cilantro and lime wedges. Serve to the table.
The curry can be prepared a couple of days before the main cooking.
Bon appetit!))

Also read on our blog:

Vegetable stew of mashed potatoes, baked onions and mushrooms with herbs and mojo rojo sauce

If you are into 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 variations of the chicken curry recipe with coconut milk.

As for the cooking technologies, they are similar, the only differences are the sauces in taste. But the most gratifying thing is that every time you can create new and new options.

For example, hot chicken curry turns out incredibly tasty and appetizing. It will captivate your family. This chicken dish will give you true pleasure during your meal. It is worth noting that fried chicken curry is also prepared according to different recipes. For example, a dish with chicken and pineapple might be an ideal treat.

However, in this article we will look specifically at chicken curry in coconut milk.

Pros of combining ingredients

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

Curry adds oriental subtlety and aroma to the duet of chicken meat and coconut milk. Once you try this dish for dinner, you will definitely want to cook it again.

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

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

If desired, 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 ideal 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 cloves);
ginger – freshly chopped (0.5 tsp);
curry (1 tsp);
chili pepper – optional (1 pc.);
wheat flour (1 tbsp.);
salt (to taste);
vegetable oil for frying.

Preparation:

Take chicken fillet. You can, of course, take the thighs and separate the meat from the bone. Wash the meat, dry it, cut into pieces.
Peel the onion, chop into cubes, and fry in a frying pan in which you preheat the vegetable oil with the addition of chopped ginger and garlic. If you wish, you can add bitter green pepper (1 piece), then the dish will have a sharper taste. To do this, you need to cut the pod lengthwise, remove the seeds and chop them, and immediately place them in the frying pan. Then add the curry. Fry for 10 seconds. The spices need to shine through.
Next you will need chicken, place it in oil with spices. Fry, stirring constantly, the pieces should become golden.
Salt the meat, add water (a small amount), cover with a lid, and simmer for 15 minutes. Then remove the lid, turn up the heat to high, all the liquid should evaporate.
Next, take coconut milk. Pour it into a saucepan, add flour (1 tbsp), stir thoroughly, making sure there are no lumps.
Add coconut milk to the container with the chicken and stir. When the sauce becomes thick, turn off the heat.
Transfer the meat and sauce to a deep plate.
That's all, serve the chicken curry with a side dish of rice.

Enjoy your meal!

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 a delicious gravy for the side dish :)

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

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

1. 1 onion

2. 5 cloves of garlic

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