An easy and delicious recipe for Indian-style chicken curry, made with garlic, ginger and coconut milk among other things, which give the dish a wonderful depth of flavour.
The dish is warmly spiced but not hot, so the whole family can eat it. Do check whether the curry powder you use is a hot one, as that will naturally give the dish a bit more kick. And if you want the dish spicy, simply add a little regular chilli (fresh or powder) instead of mild chilli powder.
I use 2 smaller peppers in this dish, one green and one red, and I like to set a small handful aside and only add it at the very end, simply to give the dish a bit of colour. You can also add all of it while frying; do exactly as you prefer.
The cashew nuts can be either salted or unsalted. If they are salted, just bear that in mind when you season the dish with salt yourself.
Serve it with boiled rice, ideally basmati, pan-fried naan bread and coriander or parsley if you like.
Juicy chicken — I have read and read about how to get that tender, juicy chicken you know from Thai cooking. And now I have tried the simplest method of all, which actually comes from Chinese cooking. It is simply to let the chicken “marinate” in something as basic as bicarbonate of soda. Yep — it works.
I have also tried it with baking powder, and that works too.
Cut the chicken into bite-sized pieces, toss them in bicarbonate of soda or baking powder, leave them to “marinate” for 20-30 minutes, rinse the pieces thoroughly, pat them dry and cook them however you like.
So how much do you need? For 600 g of chicken, use 1-2 tbsp bicarbonate of soda or baking powder. Follow the method above, then cook your chicken in this curry as described in the recipe.
The result is ridiculously good 🙂
Indian-style chicken curry
Ingredients
- 600 g chicken breast, cut into large chunks
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1-2 peppers, cut into small dice
- 3 spring onions, finely sliced (keep the green tops)
- 1 onion, finely chopped
- 4 cloves garlic, crushed or grated
- 1 tbsp freshly grated ginger
- 2 tsp garam masala
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp mild chilli powder
- 1 tsp sugar
- 1 handful cashew nuts, salted or unsalted
- Salt and pepper
- Oil
- Rice and/or flatbread, to serve
Method
- Heat the oil in a saucepan or a large frying pan and brown the chicken well all over, then season with salt and pepper.
- Add the onions, peppers, garlic and ginger and fry for a couple of minutes, then sprinkle over the spices and fry for a minute or so.
- Pour in the tomatoes, coconut milk, sugar and cashew nuts and let the dish simmer over a medium heat for about 15 minutes.Meanwhile, cook the rice.
- Stir the green spring onion tops into the dish, season to taste with salt and pepper, and add a little lime juice if you would like a touch of acidity.
- Serve the dish topped with fresh parsley (or coriander — I just don’t care for it), with boiled rice and freshly baked naan.
Nutrition
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Jeg planlægger at lave opskriften i weekenden.
Kan den fryses?
Hej Inge
Det kan du tro den kan:)
Warm wishes, Dianna
Hej Dianna. Vi er en gruppe elever der til madkundskab eksamen overvejer at bruge din opskrift da den passer godt til vores valgte emne. I din opskrift skriver du “gule karry”. Mener du bare normal karry pulver eller en specifik karry paste måske?
Vh Julie
Hej Julie
Ej hvor dejligt at høre 🙂
Ja det er helt almindelig gul karry, – jeg har lige rettet det til 🙂
Ønsker jer alt held og lykke med eksamen 🙂
Warm wishes, Dianna
Virkelig en lækker opskrift – den vagte stor begejstring hos mand og teenage sønner 🙂
Mums….. det smagte virkelig godt, dejlig opskrift. Tak for mad.
Hej Britt
Hvor er det bare dejligt at høre, – tusind tak 🙂
Warm wishes, Dianna
Lækker opskrift, som jeg helt sikker kommer til at bruge igen!
Hej Simon
Hvor er det bare fantastisk at høre, – tusind tak for din besked:)
Dbh Dianna
Lækker opskrift!
Jeg sprang risene over, og tilsatte i stedet lidt kartofler, små buketter blomkål og en dåse kikærter – det smagte skønt!
Hej Annelise
Det er jeg virkelig glad for at høre, – tusind tak fordi du skriver det:)
Rigtig dejlig dag:)
Warm wishes, Dianna