In India, virtually any stew made of very spicy vegetables, fish or meat is known as curry. However, in the rest of the world we tend to use this word to designate a mixture of spices with a very characteristic flavor. In any case, one of the most popular elaborations is chicken curry, which usually prepares with coconut milk. In recipes we have based on the traditional chicken to the Hindu curry to make this dish with some adaptations, since here you They use more vegetables to obtain even more full preparation and a lot of aroma. Keep reading to discover how to make chicken to the curry with coconut milk, ginger, turmeric and many more spices.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make curry chicken with coconut milk: |
| 2 chicken breasts 4 mushrooms (optional) ½ onion or 1 scallion 1 piece of leek 1 clove of garlic 3 teaspoons of curry 1 teaspoon of turmeric 1 teaspoon of cumin 1 teaspoon of ground ginger ½ pepper Green 1 pinch of black pepper 1 pinch of salt 250 milliliters of coconut milk |
| ADDITIONAL CHARACTERISTICS: Cheap cost, sauteed, Thailand traditional recipe |
Ingredients to make curry chicken with coconut milk:
1. Salte the chopped garlic cloves in a pan with a hot oil stream. Incorporates the onion, the leek and the chopped pepper and kitchen over medium heat. If you want, you can also add red pepper to enhance the taste of the chicken to the curry.
2. When the vegetables are made, incorporate the chicken chopped to taste, mix with a wooden spoon or a spatula and continue to cook for approximately 5 minutes. We have used breasts but the truth is that you can also make chicken thighs to the curry with coconut milk. To do this, you should simply add the thighs and cook them everywhere, turning them for a couple cooking.
3. Add the laminated mushrooms and mix to integrate. Curry Hindu chicken does not usually include this ingredient, however, we have added it to give an extra touch of flavor and texture. Thus, if you prefer, you can delete it from the recipe or replace it with any vegetable that you like.
4. incorporates all aromatic spices, pepper and salt to taste. You should know that the amounts of spices are a bit orientative, since they can be modified to adapt the recipe to your liking. In this way, we recommend you add the given amounts and try the preparation to assess whether you want to add a little more than some kind. Likewise, you can add more if you want, like cinnamon, nutmeg …
5. Pour the coconut milk and lower the temperature to cook the chicken to the curry with slow heat. It should be noted that there are those who add some tomato crushed to the recipe, we have preferred to choose to enhance the taste of spices and coconut. On the other hand, if you do not get this type of milk, you can always do it at home following this simple recipe: coconut milk with grated coconut.
Trick: For a slightly more liquid sauce, add half a glass of water.
6. It is not necessary to wait for the meat to be completely made to add the milk because it will finish cooking with the sauce. The cooking time will depend on the size of the pieces, but with 5 minutes it will be enough for the chicken to finish and the thickening sauce. Even so, you can always try the recipe and assess whether you need a little more than some kind or it is necessary to leave it a few more minutes to the fire.
7. Praise! You can already serve the chicken to the curry with rice, which is usually the usual presentation of this dish. To do this, we recommend the variety of basmati rice, although if you do not get it you can always use normal long rice. As you have been able to check, make chicken to the curry with coconut milk is simple and fast, so you no longer have excuses to prepare this dish!
