Chicken Curry Recipe
Come and make Chicken Curry with me. The rich chicken curry is simple and easy to make. It's extremely delicious and goes well with rice. Remember to cook more rice. I'm afraid you won't have enough!
About Chicken Curry
Chicken Curry is a very delicious dish. It is made with chicken and curry as the main raw materials, combined with ingredients such as carrots, onions, and potatoes. As a mixed spice, curry has a rich fragrance, making the final chicken curry tender and juicy, and the curry sauce rich and mellow. It is very suitable to eat with rice.
Why do I like this recipe?
I like chicken curry. First of all, it's because I like the taste of chicken curry. It has a rich and mellow curry fragrance and is also mixed with the fresh taste of chicken. Every bite can satisfy my taste buds. Whether it's used to mix with rice or as a dipping sauce for bread, it's particularly suitable.
Secondly, I think the production process of chicken curry is particularly healing. Making delicious dishes from ingredients slowly greatly satisfies my confidence in cooking. It's very delicious.
Finally, chicken curry is particularly versatile. Whether it's used as a family delicacy or for entertaining friends, it's a delicious dish suitable for all ages.
Ingredients Needed and Substitutions
Main ingredients
Chicken: The main ingredient for making chicken curry, providing meat and rich protein.
Oil curry: One of the main components, providing the basic taste and flavor of curry.
Additional ingredients
Carrot: Crisp in texture, providing bright colors and rich nutrition.
Onion: Has a special aroma and provides a spicy taste. It is an important ingredient for seasoning.
Potato: Soft in texture, providing a feeling of fullness and rich nutrition.
Ginger: Mainly used to remove fishy smell and at the same time increase the aroma of food.
Seasonings
Cooking wine: Helps remove the fishy smell of chicken and at the same time increase the aroma of the dish.
Dark soy sauce: Provides umami and saltiness to the dish.
Salt: Basic seasoning to adjust the taste of the dish.
White sugar: Provides sweetness and balances the spiciness of chicken curry.
Milk: Rich in texture and can make chicken curry.
Starch water: Makes the soup of the dish thicker and enhances the taste.
Substitutions:
Carrot: Can be replaced by pumpkin.
Onion: Can be replaced by scallions.
Cooking wine: Can be replaced by yellow wine or white liquor.
Oil curry: Can be replaced by curry powder or curry cubes.
Milk: Can be replaced by coconut milk.
Starch water: Can be replaced by corn flour or potato flour.
Can chicken thighs be used?
Of course, chicken thighs can be used to make chicken curry.
Chicken thighs are particularly suitable for making Chicken Curry. First of all, because chicken thighs are tender and have relatively few bones, it is very easy to cut the chicken into evenly sized pieces during production.
Secondly, in terms of taste, after chicken thighs are fried or stir-fried, the skin will become crispy, but the inside will still maintain a smooth and juicy texture. When chicken thighs are simmered in the rich curry sauce, they can not only fully absorb the fragrance of curry but also will not affect the overall taste experience due to the meat being too dry.
Compared with chicken from other parts, the fat content of chicken thighs is relatively more appropriate. During the cooking process, it can make the taste of curry more mellow and at the same time will not make the chicken curry too greasy.
Tips for Success
Cooking skills
Boiling to remove fishy smell: After cutting the chicken into evenly sized pieces, it needs to be blanched before cooking. Blanching can help remove the blood and fishy smell from the chicken. Remember to add ginger slices and cooking wine when removing the fishy smell to make the effect better.
Stir-frying to bring out fragrance: When stir-frying vegetables, first put onions in the pan and stir-fry until fragrant, then add potatoes and carrots. In this way, not only can the freshness of vegetables be locked in, but also the chicken curry can be more fragrant.
Curry seasoning: Oil curry is the soul of this dish. It can add a rich curry flavor to the chicken pieces. After adding curry, quickly stir-fry evenly to make every chicken piece covered with the aroma of curry.
Water control: When adding clear water, pay attention that the amount of water should be level with the ingredients. This can not only ensure that the chicken and vegetables are fully cooked but also avoid the soup being too thin and affecting the taste.
Adding milk to enhance fragrance: When the chicken curry is about to be cooked, add 20 ml of milk. The addition of milk can not only make the aroma of curry more intense but also make the soup more silky.
Starch water to thicken the soup: The last step is to add starch water to thicken the soup. This step is extremely crucial. It can make the soup of chicken curry thicker and the taste more rich. Remember to stir while adding to prevent scorching.
Success secrets
Fresh ingredients: Selecting fresh ingredients is the basis for making delicious chicken curry.
Moderate heat: During the cooking process, control the heat well to avoid the chicken being overcooked and becoming tough or the vegetables being overcooked.
Even seasoning: When adding curry and other seasonings, quickly stir-fry evenly to ensure that every chicken piece and vegetable can fully absorb.
Thick soup: When finally adding starch water to thicken the soup, stir while adding until the soup becomes moderately thick.
INGREDIENTS
Main Ingredients
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·1/2 whole chicken
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·30g curry fried with oil
Accessories
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·1/2 medium carrot
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·20g sliced onions
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·1 medium potato
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·20g fresh ginger
Seasonings
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·30ml cooking wine
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·5ml dark soy sauce
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·3g salt
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·5g sugar
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·20ml milk
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·Cornstarch slurry
COOKING STEP
Step 1
Preprocessing ingredients:
Cut 1/2 medium carrot into hob pieces, slice 20 grams of onion, slice 20 grams of ginger, and cut 1 medium potato into pieces. Cut 1/2 whole chicken into pieces and set aside.
Step 2
Blanching chicken:
Pour 500 milliliters of boiling water into the pot. Put chicken pieces, ginger slices and 20 milliliters of cooking wine. After blanching until the color of the chicken becomes lighter, take it out and drain the water.
Step 3
Pre-frying vegetables to enhance fragrance:
Heat an oil pan. First, put onions in and stir-fry for a few seconds. Then add potato and carrot pieces and continue to stir-fry. After the fragrance overflows, take them out and set aside.
Step 4
Stir-frying chicken for seasoning:
Leave a little oil in the pan. Put ginger slices and chicken pieces and stir-fry evenly. Pour in 30 grams of oil curry and add 10 milliliters of cooking wine and 5 milliliters of dark soy sauce to make the chicken fully coated with seasonings and colored and flavorful.
Step 5
Mix ingredients and simmer:
Pour the stir-fried potatoes, carrots and onions into the pot and stir-fry with the chicken for a few times. Then pour in 500 milliliters of clear water. The amount of water should be level with the ingredients. Add 3 grams of salt and 5 grams of white sugar. After stirring evenly, cover the pot and simmer on low heat (about 30 minutes) until the chicken is completely cooked.
Step 6
Add milky fragrance:
After the chicken is cooked, add 20 milliliters of milk and stir evenly to fully integrate the milk with the ingredients and enhance the flavor.
Step 7
Thicken the soup and plate:
Finally, add an Cornstarch slurry to thicken the soup. After the soup becomes thick, turn off the heat and plate. The delicious chicken curry is made.
More delicious home-style recipes worth trying
Radish And Pork Ribs Soup Recipe
Serving Suggestions
Recommended combinations
White rice: Fragrant white rice is very suitable for rich and mellow chicken curry. Pour a few spoons of chicken curry on white rice. Every grain of rice can be covered with golden curry sauce. At the same time, the tender chicken, the sweet vegetables and the softness of rice are perfectly integrated. With one bite, it's full of happiness.
Indian paratha: chicken curry paired with crispy Indian paratha is also a classic way to eat. When the two are paired, the crispy paratha forms a sharp contrast with the rich curry. The taste is rich in levels. With every bite, you can feel the strong Indian style.
Refreshing salad: Eating too much chicken curry may cause a greasy feeling. At this time, pairing with a refreshing salad can help relieve the greasy feeling brought by chicken curry. You can make salad with vegetables such as lettuce, cucumber, tomato, and purple cabbage.
Serving suggestions
Eat in moderation: Although chicken curry is delicious, it should not be eaten in excess. Otherwise, it may increase the burden on the human gastrointestinal tract and cause discomfort symptoms such as abdominal pain and diarrhea.
Eat while it's hot: The steaming hot chicken curry tastes the best. You can taste the mellow curry flavor. After it cools down, the taste will be a bit worse.
FAQs:
If this happens, boil the chicken for a while longer during blanching to ensure that the blood is completely forced out.
Increase the amount of cooking wine appropriately during blanching. After taking out the chicken, rinse it with warm water, which can effectively help remove the residual fishy smell.
Secondly, consider that the fragrance of curry has not been fully stimulated during the cooking process. It is recommended that after adding curry, stir-fry on low heat for a while to let the fragrance of curry fully emit.
At the same time, you can add some curry powder or other spices such as cumin and bay leaves to the curry sauce to enhance the taste of curry.
It is recommended that when stir-frying vegetables, ensure enough time so that the surface of the vegetables is slightly golden. In this way, the fragrance can be better stimulated.
When cutting, try to make the pieces evenly sized and not too large. In this way, during simmering, they can better absorb the curry sauce and are also easier to soften.
When stir-frying curry cubes or curry powder, use medium heat to quickly stir-fry to avoid scorching. After adding chicken and ingredients such as potatoes, you can first bring to a boil on high heat and then turn to low heat and simmer so that the ingredients can fully absorb the flavor of curry.
At the same time, pay attention to the thickness of the soup, adjust the heat and amount of water added in time to ensure that the taste and flavor of the dish are in the best state.
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