Chicken in curry sauce
Origin of the recipe
The recipe for chicken curry originated in exotic India, as did other dishes that use this spice blend, along with the essential turmeric that gives food its characteristic yellow color and unique aroma. Curry and curry-based sauces came to Europe and America from the British Empire, which ruled India, and quickly gained immense popularity. In the United States, they even celebrate National Chicken Curry Day, which falls on January 12th.
What do you need for cooking?
Ingredients
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Chicken fillet
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Onion
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Vegetable oil
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Curry
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Tomato paste
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Sour cream
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Flour
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Garlic
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Salt and pepper
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Water
Kitchen utensils
- Frying pan with a lid
- Knife
- Board
- Spoon
Step-by-step recipe
Step 1:
Chop the onion, heat the oil in a frying pan.
Step 2:
Fry the onion until translucent.
Step 3:
Cut the chicken fillet into small pieces and add to the onion. Stir.
Step 4:
Fry the chicken for 10 minutes.
Step 5:
Add tomato paste and curry to the pan and stir.
Step 6:
Cover the chicken with water, add flour and stir.
Step 7:
Add salt and pepper to the pan.
Step 8:
Simmer the chicken for 15-20 minutes under a closed lid.
Step 9:
Add sour cream or heavy cream, chopped garlic and stir.
Step 10:
Simmer covered for another 10 minutes.
Cooking tips
Different cooks and eaters prefer different parts of chicken. It's generally accepted that thigh meat is tastier and juicier than breast meat, but choose the cut of chicken that suits you best.
When cutting chicken before braising, cut across the grain. This will allow the curry sauce to penetrate the meat better.
