Description
The days of Indian cuisine continues! Since I am a strict Navigationkey, my "Indian gatherings" necessarily present in either chicken or lamb or fish. Today I'll make a chicken curry based on coconut milk. In fact, coconut milk is more characteristic of South Indian cuisine and is used in vegetable curry. So I retreated somewhat from tradition. However, remorse on this occasion do not. The chicken turns out very flavorful and tender. Try to do dips as much as possible, because the beauty in it. Describe the smells and flavors – a thankless task. Therefore it is better to try once than 100 times to hear or read. All the ingredients are readily available, so if interested – the whole Arsenal of spices you can buy in a regular store.
Ingredients
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Chicken
1 kg
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Coconut milk
200 ml
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Garam masala
1 tsp
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Onion
2 piece
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Garlic
2 tooth
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Ginger
0.5 tsp
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Turmeric
1 tsp
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Chili
1 piece
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Flour
1 Tbsp
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Salt
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Vegetable oil
Cooking
We need the chicken fillet. I took the thigh and separated the meat from the bones. But if someone prefers the breast, it is possible to take them. Cut the meat into pieces. Some, such as in the photo.
Onion cut into cubes and fry it in vegetable oil along with pre-chopped ginger and garlic. Wishing witty can add green hot peppers – just 1 thing. Cut the pod lengthwise, remove seeds and cut in small rings, then into the frying pan. But I'm not a pepper was added, because the hen is actively claimed the kids but to hurt them is a sin.
Then put the spices. Turmeric will give a beautiful yellow color. Basically, if You put curry, the turmeric you can not add, because it is already there. Fry for 10 seconds to let the spices Shine. Don't be alarmed if the smell to reach neighbors.
Now take the chicken and send it to our roasting. Fry, stirring so that all pieces of grabbed – so they will not flow out the juice.
Add salt to taste. Add a little water, cover with a lid and simmer for 10-15 minutes until tender. Then the lid open and strengthen the fire so that the liquid has evaporated.
Meanwhile, take coconut milk. I, unfortunately, forgot to take a picture. You can use canned, but can be prepared from the powder by following the instructions. These products definitely have in supermarkets. Pour the milk into a container, add 1 tbsp flour and thoroughly stir to avoid lumps. With this it is possible to cope without explanatory photos. Add coconut milk to the chicken, stirring intensively. Once the sauce thickens, remove from heat.
Spread in a deep dish. Served with boiled crumbly long grain rice. Bon appetit!
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