The chicken is what is always appropriate. Holiday and everyday life are not complete without delicious chicken dishes. Today we are considering a recipe for making Indian curry chicken, with a photo of ready-made dishes. Curry - the so-called spicy sauce, which is obtained during the preparation of chicken meat from chicken juice and seasonings added to the recipe.
What kind of dish?
Curry is a national dish with multiple interpretations. Today we give a recipe for a dish that does not include unfamiliar ingredients. Therefore, any housewife can experience this recipe for Indian curry chicken in home cooking. Cooking occurs without the use of high-tech devices.
Simple recipe
We proceed to the collection of products for translating recipes into reality. We warn in advance that spices are taken at a reduced rate. Indian cuisine is replete with strong and aromatic additives, which is not always acceptable for the European population. If you wish, simply multiply the amount of spicy ingredients, then you will get the saturation that was originally in the Indian curry chicken recipe.
Ingredients for chicken
So, the necessary ingredients. Make sure that you have them all, and in the right amount:
- a kilogram of chicken legs, plus or minus two hundred grams - does not matter;
- onions - two pieces of medium size;
- three to four large cloves of garlic;
- juice squeezed from one large lemon (you can use lemon juice from the supermarket, such a product requires two tablespoons).
Spices
And here is a list of additives that are recognizable for many Indian dishes, and not just for Indian curry chicken recipe:
- curry - one teaspoon;
- turmeric is also a small spoon;
- paprika - one teaspoon;
- salt and pepper according to the preferences and taste of the cook.
In addition to these ingredients, we will need a frying pan, aromatic vegetable oil for cooking vegetables.
Getting down to cooking
We get a large bowl (or a small basin - it will be more convenient). We wash the meat and divide the legs into hips and legs. Prepared in this way, put them in a basin. In a large bowl, salt and pepper. To do this, generously sprinkle the chicken parts with salt and gently pat them (driving this method into chicken skin and meat). We do the same with pepper. Also showered legs and fix the pepper on their surface.
A little trick for housewives
In order not to hurt your hands during the preparation of Indian curry chicken recipe, it is better to use thin special gloves. They will protect your skin if it has microscopic cracks or other damage. Sometimes special gloves can be successfully replaced with thin medical gloves sold in every pharmacy. This helps to save a lot of your time. After processing the meat in gloves, they are simply thrown away.
Continuing to cook Indian-style curry chicken. Photos of the stages of cooking an appetizing dish will certainly help in the process. As soon as we finish with pepper and salt, pour chicken with lemon juice. Try to make the juice cover the widest possible surface of the meat component of the dish.
Cooking technology
The pan will be more convenient for making chicken curry if it has a thick bottom and sides. This will allow the product not to overcook, and also contribute to the uniform retention of heat from the stove.
We clean the onions from the outer husks and other inedible elements. We shred it into small cubes or thin quarter-rings. Together with onions we clean garlic cloves.
In a pan, pour lean, cleaned butter (about thirty to fifty milliliters) and heat the dishes using medium temperature.
Fill the pan with onion slices and pass for about three minutes, stirring from time to time, so that the onions cook more evenly. We squeeze out all the garlic through a press directly into the dishes with fried onions. Let the pan fry for about a minute.
Pour turmeric, paprika and curry into the spicy vegetables. We warm two more minutes.
It's time to send the chicken to a flavorful mixture of seasonings and vegetables prepared for it. Put chicken parts in a frying pan and mix with other products. As soon as the seasonings “envelop” the meat, we immediately make the fire smaller and simmer the chicken for forty minutes under a closed lid. Sometimes, nevertheless, we open the dishes and mix the dish so as not to burn. If there is not enough liquid, add a little hot water. After the specified time, a delicious and uncomplicated dish will appear on your table.