Often there is a desire to try some extravagant dishes and spicy seasonings, I want to change the usual tastes and aromas. To the rescue in such situations, of course, comes the cuisine of different countries, in particular oriental dishes, for example, chicken curry. We will translate this recipe into reality.
Indian cuisine is rich in its traditions and is not always understood by Europeans. But it has oriental wisdom, which is far from always understood by the inhabitants of the metropolis. Traditions and religion do not allow Indians to eat the meat of a sacred animal, and since the reign of the Buddhist king Ashoka, meat dishes have become quite limited. And only in the modern world, India began to return to its tables such dishes as chicken curry. Its recipe is very interesting for our open spaces, given the set of spices and seasonings. And curry is a set of components that vary greatly depending on the region of India, the sharp taste and spicy trail of aroma remains unchanged.
The sauce necessarily includes turmeric root, this is the main component of the pungent odor, neutral in taste, which allows combinations of different additions (spices and herbs) to vary the severity of taste, based on their own preferences. And curry sauce gives a beautiful golden brown color to the whole dish. Turmeric, on the other hand, contains an active substance that has long been considered curative; perhaps it is it that prevents such a terrible ailment as Alzheimer's disease. Since the inhabitants of this particular country, according to statistics, suffer from it many times less than in other countries In general, Indian cuisine is more resistant to the vegetarian trend, believing that unity with nature has a beneficial effect on the soul and body. And herbs and plant foods are given more preference.
To prepare the dish, chicken should choose medium fatness and thaw before cooking, the best option is to thaw in the refrigerator at 4-6 ° C, but it is better to take chilled meat. It is preferable to take the fillet or chop the chicken, freeing it from the bones. Curry chicken, the recipe of which we will implement, includes the following composite dishes: chicken - 1200 grams (or fillet 800), 150 grams of sour cream or yogurt, lemon juice -50 grams, coriander, paprika, red pepper, table salt - 5 grams, garlic - 30 grams, 15 grams of fresh ginger.
The sauce in its natural form, as it is used in India, is difficult to prepare in our conditions due to spices, which are rare in our country, therefore sauce powder is used. Curry chicken, the recipe of which includes cooking the sauce itself, requires the following ingredients: 70 grams of butter, 200 grams of tomato juice, 2 tablespoons of curry, 1 tablespoon of sugar, 100 grams of drinking cream, 50 grams of fried almonds. Cut the fillet into portions, wash under water and pat dry with napkins. Grate it with a mixture of coriander, salt and black pepper. Prepare the marinade from sour cream, chopped garlic, ginger, grated on a coarse grater, lemon juice, paprika and the rest of the mixture. Stir until smooth, immerse the fillet in it and leave it overnight in the refrigerator. Fry the fillet until cooked in a pan or bake in the oven for 15 minutes.
Curry with chicken recipes is very diverse, but we will prepare the sauce like this: melt butter over low heat in a pan with high walls, add dry curry powder and knead it in oil. Pour tomato juice into it and bring the mass to a boil, add sugar and dissolve it, stirring constantly so that it does not burn. Pour the cream and spread the portioned pieces into the pan. On a small fire, bring the contents of the cookware to a boil and simmer for 12-15 minutes under a covered lid. Add chopped almonds and turn off the heat. We give the dish to sweat for 4-6 minutes and soak in spices. We spread on portioned plates. Traditionally served curry with rice and Indian pita bread.