Among the main dishes, which we eat with pleasure both for lunch and for evening meals, I would especially like to note the curry recipe with rice. Fragrant spices make the most ordinary porridge, which is considered by many to be fresh and faceless, a magnificent dish. And it is suitable even for those who do not like the abundance of spices, since curry can be not only hot, but also quite soft. You just need to know how to approach cooking.
Let's deal with the terms
In our country, a curry recipe with rice implies the mandatory presence of a meat component. However, at home, in India and the surrounding countries, curry is just a sauce. And it is suitable for a huge variety of dishes. For vegetarians - only vegetables, for the rest it is not forbidden to put meat. Most often chicken, but you can experiment with any. By the way, there is even rice with curry, the recipe of which includes watermelon - and it turns out not only exotic, but also very tasty.
Cooking this Indian sauce is a quick and troublesome process. A real curry is stored for a very short time. Therefore, the Indian women are preparing a foundation called daag and not losing their properties for two weeks, and they are putting it into business gradually.
Homemade Curry
Real curry includes more than three dozen of the most different seasonings. The finished powder sold in our stores is a miserable likeness of the original. If you want to realize a natural curry recipe with rice and experience the true taste of an Indian dish, try at least once making the sauce yourself.
We take quite a lot of vegetable oil - about half a glass. Sunflower is also good, but it is better to take peanut, corn or mustard. Chop the four onions as small as possible and save to a dark brown shade. Next are five garlic cloves. They should first be crushed, and after chopping, we do not recommend using the press. Treated ginger is put together with garlic in the same way, a piece of a centimeter in two. After a minute, seasonings are poured: a spoonful of zira, turmeric, red hot pepper and garam masala plus two - ground coriander. After 30 seconds, two glasses of water are poured, and after another ten minutes, four fumigated and crushed tomatoes are introduced. Five minutes of cooking together - and the real curry is ready. It can be frozen for the future, or you can continue to master the recipe for curry with rice.
Curry lankian
This version of the dish has a particularly delicate and spicy taste. A pound of chicken is taken, preferably thighs, with them curry is the most juicy. The meat is cut into very small pieces, four garlic cloves and a pair of onions are chopped in parallel. Curry prepared according to the recipe described above is put in a pan with meat. Its quantity - as you like, for a start you can try to pour in half a glass. Chicken is poured until completely covered with coke water. To prepare it, milk is poured from a nut into a separate container, and the pulp is pierced by a blender and squeezed. Juice is diluted with water at the rate of one glass per coconut. After mixing the contents, the pan is placed on fire for half an hour. When preparing Sri Lankan chicken curry with rice, the recipe differs only in the cereal tab. Some housewives believe that it should be cooked together with the bird. Then, pouring rice is required based on the time indicated on the package. Others - that grits are cooked separately. In this case, the finished rice is placed five minutes before removing the container from the stove, while pouring coconut milk. It will require an incomplete glass, about 150 ml.
Japanese Curry Rice Recipe
The modification of the Indian dish by the inhabitants of the Land of the Rising Sun has a very piquant taste. A pound of chicken is freed from bones, fat and skin, and then chopped. Both meat and bones are placed in a pan, poured with cool water and boiled for about ten minutes from boiling. The onion is chopped in half rings, carrots and three potatoes in cubes. Vegetables are fried until cooked. If you like, you can fry ginger and garlic, crushed and taken to taste with them. When everything is ready, pieces of chicken are laid, filled with broth from it and seasoned with curry sauce. It will need half a glass.
If you use store curry paste, then two tablespoons of paste, a spoon of curry powder, the same amount of ground ginger, a spoon of salt and pepper are mixed beforehand. All this is bred in the broth hot.
When the future dish boils, the fire tightens, and the pan is left on fire for a third of an hour. Shortly before the end, half of the apple grated on a fine grater, a spoon of honey, soy sauce and tomato paste are introduced. One and a half cups of rice are boiled separately. It can also be served separately; if you want a common dish, load the rice into the chicken five minutes before serving.