Cut the chicken breast into small pieces, cover them with 2 tablespoons of curry and lemon juice, mix well and leave to cool for at least 30 minutes.
Meanwhile, prepare the rice. In a bowl, heat a little oil, add the chopped onion, then the rice. Fry for a few minutes, then add water, a tablespoon of curry and salt. Leave on low heat until the rice is cooked.
In a well-heated pan put a little oil and fry the chicken breast pieces. Then add the soy sauce and water, let it cook for a few minutes on low heat. When it is reduced from the sauce, remove it from the heat, wait a few minutes for it to cool and add the honey.
Serve with rice.
Put curry with rice
I have mentioned several times that I would very much like to come to India for the cultural experience, but especially for the culinary one. I still agree and I will somehow make you visit this country so colorful and full of flavors.
I recently tested this chicken curry recipe with rice and made it for about 3 days in a row until I got the final taste. It is made extremely easy, it is a banal simple recipe, but the ingredients used make it more complex than that (to taste, of course). As in any Asian recipe, especially Indian, this could not lack curry powder, ginger and coconut milk. There are three ingredients that I use very often to taste the food, whether I want to take them in the direction of Asian recipes or not.
This time I wanted to make a curry to use meat, but if you are vegetarian / vegan or fasting, remove the chicken and add more vegetables instead (cauliflower, zucchini, green pods).
Chicken curry with rice is a tasty, filling and healthy recipe that can be served at lunch or dinner, but can also be packaged in a casserole for lunch at work, college or school. The good part is that it can be eaten cold if you can't find a place to heat it.
• Packed lunch •
Who comes with me on this culinary journey?
INGREDIENTS (for 3-4 servings)
500 gr. chicken breast, diced
1 onion, finely chopped
3-4 cloves of crushed garlic
1 tablespoon grated ginger
1 large carrot, cut into rounds
100-130 gr. frozen green peas
2 tablespoons concentrated tomato paste or 2 tablespoons tomato juice
150 ml. coconut milk or coconut cream *
Spices: salt and pepper (to taste), 1 tablespoon curry
To serve: white, brown or basmati rice (150-200 gr. Uncooked rice for 3-4 servings)
* You will need canned coconut milk or coconut cream, because they have a higher concentration of coconut in the composition and will make the food creamier.
* I used coconut milk from Sanovita. On their website you have a 15% DISCOUNT if at the end of the order you add my code: foodieopedia.
Stir in finely chopped onions, crushed garlic cloves and grated ginger. I remind you that I cook with water, not oil. I add water to the pan and as the ingredients harden, I add a little more water.
After the onion, garlic and ginger have hardened, add the two tablespoons of concentrated tomato paste, all the spices, 2-3 tablespoons of water and mix with a wooden spoon.
Cut the chicken breast into smaller cubes, put them in the pan and mix well. Add the carrot, cleaned and cut into slices, then pour 500 ml. water over the ingredients and simmer for 20 minutes until the chicken is cooked through. Stir occasionally.
After 20 minutes, add the green peas and simmer for 5 minutes. If necessary, add a little water, then pour 150 ml. coconut milk and simmer for another 3-4 minutes on low heat. Taste and see if you need to add more spices.
The most suitable for serving is basmati rice, because it is specific to Indian cuisine and goes perfectly with any curry due to its slightly fragrant smell and taste.
Chicken Curry - Indian Recipe
1. Heat the olive oil in a pan over medium heat.
2. Cook the onion until lightly browned. Add garlic, curry powder, cinnamon, paprika, bay leaves, ginger, sugar and salt. Boil for 2 minutes. Add the chicken pieces, tomato paste, yogurt and coconut milk. Bring to the boil, reduce heat and simmer for 20-25 minutes.
3. Remove the bay leaf and add lemon juice and cayenne. Let it simmer for another 5 minutes, then put it on the fire. Serve with Basmati rice.
You have to see it too.
Basmati rice and chicken curry
I missed a curry, I haven't eaten for some time, and the aroma of coconut milk in my food seems to me something special, that's how I came up with this recipe for Basmati Rice and Chicken Curry.
4 large boneless chicken legs
1 tablespoon shrimp paste
1 teaspoon curry paste
1 tablespoon orange blossom water
hot pepper sauce, oyster sauce
oregano and sage leaves
I cut the chicken legs into 2 cm cubes and marinated them in orange blossom water, hot pepper sauce and oyster sauce, until the meat was marinated, I took care of the vegetables.
I finely chopped the onion, garlic and mushrooms and prepared the necessary spices for this preparation.
In a saucepan I put a little oil, chopped onion and garlic, curry paste, shrimp paste, curry powder and ground cumin and let them simmer.
After frying a little and the spices began to emanate their flavor, I added the chicken pieces and then after a few minutes I added the diced mushrooms and round carrots.
I put enough water to cover half of the ingredients (the mushrooms also leave water) and I let it boil well.
After all the ingredients were boiled, I finally added the coconut milk, pink Himalayan salt, fresh oregano leaves and finely chopped sage, I mixed and turned off the heat.
I served chicken curry with a simple basmati rice boiled in salted water and 6 cloves, until the water is completely absorbed.
Chicken and rice curry - Recipes
RICE WITH CHICKEN AND SPICES (ADVIYE POLO BA MORGH)
This recipe is a combination of 2 dishes, reinvented by me with few genetic modifications) It is a combination between TahChin Polo and Adviye Polo. I confused you with these names, ha ?? )
Why did I end up creating this recipe?
When I had to appear at MasterChef for the pre-selections, I kept thinking, and I wanted to do something new. but none of the above mentioned preparations, I could not make them in an hour, because that was the time allotted to the MasterChef preselections. and so, I did experiments and I got to do my preparation in 45 minutes. so I got 3 "YES" from Chefs. on top of that an Ace from Chef Catalin Scarlatescu, a white ball from Chef Florin Dumitrescu and the appreciations of Chef Sorin Bontea. This is how I started my journey with this recipe. MasterChef Romania. )
- boneless chicken upper leg, without skin - 2 pcs
- indian / pakistani basmati rice - 300 gr
- champinion mushrooms - 2 medium pcs
- grape seed or soybean oil - 200 ml
- sugar - a spoon
- egg - 2 pcs
- onion - a medium piece
- zereshk (dried gooseberries) 3- 4 tbsp
- pistachio core straw (must be straw, not whole pistachio core) - 2-3 tablespoons
- straw almond core (must be straw, not whole almond core) - 2-3 tablespoons
- sofran iranian - 1 gram
- yogurt cream - 50 gr
- turmeric (turmeric) a tablespoon
- adviy curry - 2 tablespoons
In the first phase, put water in the pan to boil, only 2/3 of the pan.
Wash the rice 2-3 times in a bowl of salt (the first time you put the rice in the bowl, put a handful of coarse salt, you will see that the water will become cloudy, stir slowly so as not to break the rice grains, and so on). all the dust comes out of the rice, this is done with beans, lentils, etc.) for this reason it is washed in 2-3 waters, so that the salt comes out. it is left in the water. (it would be best to keep the rice in water for 3-4 hours, but if you can't it's not a bath)!
After the water has boiled, drain the water from the rice bowl and put the rice in boiled water with 2-3 tablespoons of oil and 2-3 tablespoons of salt. The most important thing when cooking rice is that the rice must be boiled, but the core is still hard, that's what you feel when you taste the rice. if it is too boiled, it becomes sticky, if it is not boiled, the rice grain will remain strong. and when the rice is still boiled with the hard core, strain it into a fine sieve and rinse a little with lukewarm water. In this way, the excess salt that has been boiled disappears, if you think that the boiled and strained rice is very salty, rinse it better with water, until the salty taste disappears!
With this method of preparing rice, we also get rid of a large part of the starch in rice!
Wash and clean the fat-free upper pulp and cut into thin cubes or strips, as desired.
Cut the onion into juliennes, clean the mushrooms and cut them into small cubes.
Cook the chicken a little, then add the chopped onion over the chicken. over them, turmeric, to remove the smell of fried onions [if you want to avoid filling the house with the smell of fried onions :) you can use turmeric] and to give taste and color to food. at the end, add the mushrooms and salt cubes. and leave on the fire until they are well cooked.
Saffron (must be ground in mortar / pisalog, to become fine powder) dissolve in a little hot water (3-4 tablespoons of boiled water)!
The zereshk is left in warm water (to swell and then wash well, because the zereshk may contain impurities)!
The yoghurt cream is mixed with the egg yolk, salt, saffron (2/3 of the diluted saffron, 1/3 is kept for zereshk) and a little boiled rice from the strainer (enough to cover the bottom of the pan and have a thickness of about 1 cm at the bottom of the pan).
Put the Teflon pan (it must be Teflon, otherwise the rice sticks and burns !!) on the fire, with oil (enough to cover the entire bottom of the pan a very thin layer of oil, and when hot add the egg mixture, saffron, rice and yoghurt cream, a layer of plain rice from a strainer, and over it a layer of chicken with onion and mushrooms, and over chicken, curry, pistachio core and almonds, and a layer of boiled rice is added. . press with a spoon to stick. (The middle layer with the ingredients mentioned above, must be in the middle, ie the white rice above and below must be about the same amount)!
Then put the lid covered with a towel (put a towel on the table, put the lid with the handle up, then put the excess towel over the lid where the handle is and tighten), leave for 30-45 minutes on low heat to steam .
When the rice is ready, move the pan a little, the rice in the pan must separate from the pan, if the rice walls do not separate, we lightly put the pan with something (wall, radiator, etc.)]] to separate the rice, to we can take it out whole, and it must be turned directly upside down, as in the photo, and this is done as follows: put the lid aside, put a plate on the pan, and turn the pan upside down) so that the rice falls on the set!
Put the pan with a little oil on the fire and add the washed and strained zereshk with the dissolved saffron, 2-3 tablespoons of hot water, salt and sugar, and cook. this is placed over the rice turned directly on the plate, from the pan. and garnish with mint or other greens or a little pistachio!
One of the least used flavors in our country is curry, a mixture of spices from India and used in meat dishes, vegetarian, but it is also good for flavoring rice.
A mistake that is often made in our country, precisely because it is less used, curry powder is combined with ingredients that are not indicated, such as: extra virgin olive oil, soy sauce, sesame oil. They come from different cuisines and their combination will change the taste that a curry should have.
Chicken curry is an easy and very quick recipe. It can be served with steamed rice.
Chicken autumn curry
I thought very seriously about making a preparation that would let the body know that autumn had come.
What was difficult for me in this article was to give a definition of autumn, so, after an intense process of reflection, I concluded that I will go on the version of the joke with "what is the game of chess?" (The game of chess is the game you throw so you can play backgammon). So & # 8211 Autumn is that time of year when we all stress that we haven't figured out where to celebrate New Year's Eve. New Year's Eve means winter, and winter means cold. So I decided to do something to help us better withstand the cold, because autumn has just come (logically right?).
Because I really like the expression less is more , I decided not to respect it and to present you a Curry, Asian preparation, which has many, or many ingredients. Our luck is that the ingredients are easy to find, we all have a blender / food processor / mortar and pestle (or millstone, if you feel strong) and that Curries are, really, explosions of flavors. Compared to the recipes in our traditional cuisine, you will find many spices (including quantitative), but I assure you that it is good to try such a recipe at least once (I am subjective, I die for them).
Curry paste is heart and the only more elaborate part. For this I blended: 1 small onion, 2 pitted red peppers without seeds (you can also put the seeds if you still have strength after the millstone), 4 cloves of garlic, 1 finger of ginger (in medical terms, as the first phalanx of the finger large), 1 teaspoon sugar, 1 teaspoon grated lime peel and juice of 1 lime, 1 red bell pepper, 1 tablespoon concentrated tomato paste, 1 teaspoon cumin, ½ teaspoon coriander, ½ teaspoon black pepper, 2 tablespoons gravy fish (fish sauce, you can find it in any supermarket), 2 tablespoons coconut milk (you will need a box anyway), ¼ teaspoon grated cinnamon.
I hardened a julienned onion in olive oil (use a higher pan / wok or pot). I put the curry paste above and hardened it for 2-3 minutes with the onion.
I put 500 grams of chicken breast cubes and hardened them until they were done (5 minutes). I put 1 green bell pepper and 1 red bell pepper (both small) I cooked them in the mixture for 2-3 minutes. At the end I put the rest of the box of coconut milk, boiled and added another 2 tablespoons of fish sauce (according to my taste, you can add salt if you do not like fish sauce).
The curry came out super fragrant, but spicy, so for the beginning, put only half of the curry paste and, if necessary, add more at the end. I served it with rice, because I think it goes best with this dish.
I am very, very sure that it will support you in overcoming autumn, even winter if you have heavy hand with curry paste.
For me, at least, it is one of the dishes I could consume daily, without problems (maybe medical, from speed).
It goes very well consumed and by itself, because the smell it leave in the house make sure that the others you leave you without food.
* Some of the dishes used by Andrei Alexandrescu are part of the Casual Cook range,
available in Auchan and on eMAG.
Tandoori chicken with vegetable curry is a much-loved Indian specialty. The secret of this chicken recipe is the spices.
Before you start anything, turn on the oven. Then dry the washed chicken pieces well and put them in a bowl with lemon juice. Then grease them well with tandoori powder and salt and then put over the yogurt.
Place the chicken pieces in a greased pan and bake for 20 minutes.
For the curry, clean and cut the carrot, leek and onion pieces. Then put the lid on. When it starts to brown, add the garlic and ginger and fry for 2 minutes, stirring constantly. Then put the carrot, peas and leeks, hot paprika, turmeric, cumin, coriander, sweet paprika, and fry over low heat for 3 minutes. Add the previously washed and drained rice. Add vegetable soup, lemon juice and coconut. Bring to a boil, then put the dish in the oven until the rice absorbs all the juice.
Tandoori chicken with vegetable curry is served hot with chicken breast pieces.
For this recipe would be useful: Calve pan, from KitchenShop.
This Indian chicken breast delicacy with rice and curry starts by boiling the rice in salted water and then removing it from the heat.
Cut the bell peppers into strips, cut the leeks into slices (including the leaves) and fry in a little olive oil in a saucepan / pan for 5 minutes.
Cut the chicken breast into strips and put it in the pan, sprinkle 2 teaspoons of curry and hot pepper, mix, cover with a lid and let simmer for a few minutes. Season with salt and pepper and add the soup. Let it boil for another 10 minutes, over low heat.
The chicken breast sauce is served on a bed of rice and garnished with fresh dill.