How to make curry at home. Curry

23.06.2020 Lenten dishes

Cook chicken curry, or as this dish is also called - chicken curry - very simple, but in order for it to turn out really very aromatic and tasty, there are certain subtleties of preparation that must be followed. It’s not enough just to add seasoning and expect good results.

The recipe is really very simple and affordable, especially in the ingredients - no need to look for any curry paste, just a sachet of curry powder is enough.

In this recipe, the subtleties of preparation that make this dish tasty and aromatic are taken into account, therefore there will be a lot of photos, and it is worth paying attention to the description of the recipe.

- one of the most popular dishes in the UK, to the extent that the national curry week is held annually in the fall - this is how any dish with this seasoning is usually called. In 2014, from 13 to 19 October, it was held for the 17th time. Yes, and all over the world, curry rightfully occupies one of the leading places among popular dishes both in Europe and in Asia and the Americas.

It's easy to guess why this happened. Since India was an English colony for a long time, many dishes migrated to the shores of Foggy Albion, and chicken curry, due to its wonderful taste and at the same time simplicity and convenience of preparation, quickly became the most popular dish, first of all, in fast food establishments, although curry is very often present in restaurant menus.

To make chicken curry you will need:

Fillet of chicken thighs or breasts. 600 gr.
Onion. 2 medium onions. (Here are 3 small ones)
A tomato. 1 PC.
Ginger. Fresh. 4-5 cm.
Garlic. 3 cloves.
Curry. Powder. 1½ tablespoons.
Cream. 200 ml.
Chilli. Flakes. Taste.
Salt. Taste.
Odorless vegetable oil for frying.

Cooking chicken curry.

As in dishes, you must first prepare all the ingredients, since there will be no time for this later, since the dish will need to be stirred almost constantly.

When cooking chicken curry garlic and ginger paste is used. I don’t think that every kitchen has a jar with such a paste, but it’s easy to make it yourself, especially since such a paste will certainly be as fresh as possible.

Ginger root 4-5 cm in size is cleaned and rubbed on a fine grater. We also peel the garlic and also rub it on a fine grater.

Mix the garlic with ginger and leave to infuse while we prepare all the other ingredients.

Finely chop the onions.

The recipe uses tomato without fail. But in the sauce itself, the tomato shouldn't feel like a separate ingredient. So it is necessary to remove the skin from the tomato.

Make a cruciform cut in the tomato and put it in boiling water for 3 minutes.

Then we take the tomato out of the boiling water and fill it with cold water for 30-40 seconds.

After such a procedure, it is not difficult to peel the tomato from the skin.

Cut the peeled tomato into very small cubes.

We free the chicken meat from the bones and cut into small pieces, for one bite.

You can take chicken breast fillet, there is less fuss with it, but meat from chicken thighs is tastier and more tender, so it is better to take it.

The preparation of the ingredients is over, you can start preparing the dish.

It is very important to follow the sequence of the ingredients and the degree of preparation at each stage. Otherwise, there is a risk that the dish will not turn out to be so tasty and expressive.

We constantly keep the fire under the pan medium so that all the ingredients are fried and not burned. At the same time, the fire must be strong enough to support frying and not extinguishing.

Pour about 70-80 ml of vegetable oil into the pan. Heat it over medium heat, and put chopped onion in hot, but not overheated oil.

There should be enough oil to completely cover the chopped onion.

Add salt immediately and mix so that the onion gives off moisture faster and fries better.

Over medium heat, so that the onion does not burn, stirring constantly, fry the onion until a confident golden color. Do not be afraid that further cooking the onion will burn - the rest of the ingredients will prevent this from happening.

As soon as the onion has become golden, add the garlic-ginger paste that we cooked at the very beginning to the onion.

Mix the pasta with the onion and fry everything together for about 1 minute.

Then add the chopped tomato to the pan.

Mix everything again, the tomato will immediately give juice. As soon as the tomato begins to dissolve in the resulting sauce, add the chili pepper to taste.

Stirring constantly and kneading the tomato slices, bring the sauce to an almost uniform state.

Now it's time to add one and a half tablespoons of curry powder.

Stir everything again and, stirring constantly, let the curry powder brown thoroughly.

Curry powder must be fried in the sauce - only in this case it will give the oil and the whole sauce all its aroma and taste.

To understand that the curry has already fried is quite simple - oil will begin to stand out.

Put the sliced chicken meat in a frying pan.

Stir with the sauce and, stirring occasionally, let the meat roast for 6-8 minutes.

Pour boiling water over the meat so as to cover the chicken almost completely.

Stew the chicken under the lid for 10-15 minutes. This is enough for the small chicken pieces to cook completely.

Then add about 200 ml of cream to the chicken skillet. Since there is already a lot of butter in the sauce, the cream can be safely taken with a low percentage of fat. 10% fit great.

Knead the cream into the sauce, reduce the heat to low, bring the sauce to a boil, taste, and salt if necessary.

Let the curry thicken a little - this happens quickly enough, then turn off the heat and let the chicken curry stand under the lid for 10 minutes.

That's all you are done. The total cooking time, including cutting food, is unlikely to exceed 1 hour.

The aroma of the dish is bright and strong, the chicken pieces are tender and juicy, even if the chicken breast was cooked.

Serve chicken curry best with white unleavened rice, lightly sprinkled with chopped cilantro and green onions.

Curry- a traditional Indian dish (more common in the south of the country). It is a heavily seasoned liquid thick dish made from legumes, stewed vegetables, and sometimes meat (meat is used extremely rarely, because Indian cuisine is famous for its vegetarianism). Curry is seasoned with a lot of spices and herbs, usually served with rice.

The name of the dish comes from a word from the Tamil language and in translation means "sauce". In the west, the name curry is used for almost any dish, as long as it is cooked with spices and is based on an Asian-style sauce.

India is considered the birthplace of curry. The dish began to spread around the world from England (it is believed that it was the British who were the first to bring the recipe for curry from India in the 18th century). In the 19th century, the dish began to be prepared in Japan, and the Japanese considered curry to be a British dish. Curry food was considered a luxury item, but gradually it began to be prepared in restaurants and then in homes. The dish was called kare rice or rice kare. In the pre-war years, rice curry was considered very convenient for feeding soldiers (it is easy to cook in large quantities, and it is also quite nutritious). After World War II, the dish was included in the list of homemade dishes, and a semi-finished product for instant curry was created (a small bar that was added and dissolved in the dish at the very end of cooking). Rice curry has become an easy and cheap dish, and thus has become a common daily meal throughout Japan.

There are 4 basic curry recipes used in Indian cuisine: fish curry, vegetable curry, spicy chicken curry, beef curry.

Cod is the best choice for making fish curries. First, onions, fennel seeds and a lot of spices (coriander, cumin, nutmeg, turmeric, paprika) are fried over high heat. Then water and flour, bay leaves are added. The mixture is cooked until thickened, stirring constantly. At the end, add parsley, coconut fish and cook for just a few minutes (so that the fish becomes soft, but does not fall apart). Serve fish curry with rice.

Vegetable curry is, of course, made from vegetables. For such a dish, potatoes, carrots, eggplants, cauliflower are used (the composition of vegetables can be adjusted if desired). Vegetables are pre-peeled, it is recommended to keep the eggplants in salt to get rid of the bitterness. Onion and garlic are fried in oil, spices are added (cumin, coriander, turmeric, ginger, mustard powder). Sliced vegetables are laid out, everything is poured with a small amount of vegetable broth. After boiling, stew over low heat. Vegetable curry is usually served with rice.

Spicy chicken curry is perhaps the hardest to make. First, the onion seeds are fried with the seeds of the beggar (until dark in color). Then garlic, ginger, onion are added, everything is fried until golden brown. Next, add a mixture of ground chili and coriander, as well as canned tomatoes and a little lemon juice. Last but not least, add chicken, cut into small pieces, cilantro, green or red pepper, green chili. The mixture is simmered over low heat. Served hot with rice as a side dish.

When making beef curry, the main principle is the correct mixing of the seasonings. Minced beef, onion and garlic are fried over low heat until the beef is slightly brown. It is important to stir to avoid clumping. Then spices are added (ground ginger, curry powder, cumin, ground pepper) and after a few minutes grated apple, raisins. Everything is poured over with a small amount of strong beef broth and brought to a boil. At the last stage, coarsely chopped mushrooms are added. The dish is stewed a little more over low heat. Beef curry is served immediately after cooking, usually with rice.

As you can see, the classic recipe involves curry on rice and remains a consistent and popular dish. In addition, a large amount of spices and herbs are added for a reason. It has long been believed that various spices can have a healing effect on the body (for example, many spices have a positive effect on the health of the stomach, as well as the gastrointestinal tract, in addition, they are able to increase tone, have antibacterial properties). The presence of spices also affects the improvement of the digestibility of consumed foods. The only contraindication to eating curry may be an allergy to its constituent elements.

A scientist from America conducted a study of Indian curry and came to the conclusion that, along with all the useful properties of curry, it can still prevent Alzheimer's disease (and according to statistics in India, only a few percent of older people over the age of 60 are susceptible to this disease).

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When properly and in the right proportions, put together a mixture of certain spices, you can get a delicious famous curry seasoning, on the basis of which a variety of mind-blowingly delicious dishes are created.

How to make curry sauce at home?

The whole point and taste of curry sauce lies in a specific set of spices, the secret of which you will learn in this recipe.

Ingredients:

onion - 1 pc.;
garlic - 6 cloves;
ginger - 3 cm;
chili pepper - 1 pc.;
zira - a pinch;
cardamom - 4 buds;
cinnamon - 5 g;
fennel - 5 g;
carnation - 4 buds;
turmeric - 10 g;
sugar - 10 g;
coriander - 5 g;
tomato - 240 g;
salt, vegetable oil.

Preparation

The first task is to chop the onion, preferably in mashed potatoes, so let's simplify our work and do it with a blender. First, of course, cut into pieces, and add a little water when chopping. Pour oil into the pan and put the buds of cardamom and cloves so that they give off their aroma, after a couple of minutes we take them out, send them to fry the onions at low temperature, and in the meantime, we also purée the garlic, ginger and pepper and add to the onions after 8 minutes. thick, you can add water. Next are turmeric, coriander, fennel and cumin, stir and simmer for 3 minutes. We make mashed potatoes from the tomato and add to the pan together with sugar, simmer for another 15 minutes and when it cools down we interrupt it again with a blender.

How to make Japanese curry with rice?

Ingredients:

carrots - 1 pc.;
ginger - 1 cm;
onions - 2 pcs.;
apple - ½ pc.;
garlic - 2 cloves;
honey - 15 ml;
bouillon cube - 2 pcs.;
- 100 g;
water - 1 l;
flour - 180 g;
butter - 50 g;
rice - 0.4 kg;
mixture of spices for curry - 120 g;
veal - 400 g;
salt, vegetable oil, pepper.

Preparation

To begin with, chop one onion very finely, and cut the second into 8 slices, like an orange. Chop the ginger and garlic as small as possible. Now pour a little butter into the pan and add the butter, as soon as it has melted, put the small onions, ginger and garlic. We simmer all this for 20 minutes over low heat, then add flour, thoroughly grind everything until crumbs and cook for another 6 minutes. Now add the curry powder, stir it for a minute and pour it into a saucepan, fill it with water, add the tomatoes and stock cubes, stir, bring to a boil and turn it off.

Cut the veal into rather large pieces, a little smaller than a matchbox and fry in a pan, and then send it to the sauce. In the meantime, send the remaining 10 g of oil to the same pan and fry first the carrots, cut into large pieces, and then the onion slices. We transfer all this to the sauce and add the mashed apple, salt, pepper and honey there. Mix everything and simmer at medium temperature for half an hour. Meanwhile, boil the rice, keeping the proportion to water 1: 2, respectively, do not stir during cooking. Serve the cooked curry rice in a deep bowl.

Using this recipe, you can prepare a full-fledged independent dish that does not require a side dish.

Ingredients:

potatoes - 350 g;
onions - 170 g;
- 200 ml;
garlic - 5 cloves;
ginger - 40 g;
chicken - 500 g;
butter - 60 g;
carrots - 1 pc.;
red pepper - a pinch;
curry - 45 g;
salt, vegetable oil.

Preparation

The chicken, whether it's fillet or meat on the bone, needs to be cut into pieces the size of a matchbox and marinate in yogurt. In the meantime, we will chop the onion into large pieces, and, on the contrary, chop the garlic and ginger finely, send all this into a deep frying pan to fry over low heat in a mixture of oils. During cooking, add a little water to soften the onion better. In a separate frying pan, fry the chicken, when it lets out the juice, pour it into the onion and fry it further. And we already add curry and pepper to the onion, mix, then transfer the chicken to the onion base, and fry the peeled and coarsely chopped onions and carrots in the same pan. As soon as they are browned, we also send them to the chicken, mix everything and simmer for half an hour.

Curry is a second course made with a wide variety of ingredients (meat, poultry, legumes, vegetables, fish, etc.), but always with curry powder.
This powder is a ready-made curry spice mix. It can include turmeric root, coriander, red, allspice and black pepper, cumin, cardamom, nutmeg, cloves, ginger, cinnamon, mustard, garlic, salt, fenugreek and other spices. As with the dish, curry powder can be prepared with a variety of herbs and spices, depending on the capabilities and wishes of the chef.

There are many curry recipes today, including by European chefs who liked the idea of using a spicy set of spices called curry in a wide variety of foods. There are both complex recipes with ingredients that are not very accessible to us, such as coconut milk, canned bamboo, etc., and very simple ones that require only curry powder and products that are very familiar to a Russian person. We will talk, of course, about simple and accessible recipes.
Curry rice with bell peppers and mushrooms
You will need: 100g of rice, 1 bell pepper, 2 tsp. curry powder, mushrooms to taste, vegetable oil, salt.
Boil rice until tender, adding curry powder. Prepare the mushrooms and fry in oil, put chopped bell peppers at random, but not large, fry for 5 minutes, put rice, fry for another 5 minutes, add salt to taste and serve.
As you can see, currying can be dauntingly simple, and even if you've never tried such a dish, you can get it right the first time. You can add chicken fillet or turkey fillet to this dish, or meat - it will turn out more interesting and satisfying. Or you can make a curry with a rabbit - then the dish will be completely unusual and very tasty.
Rabbit Curry with Mushrooms and Nuts
You will need: 1 medium-sized rabbit, 400g of fresh mushrooms, 100g of sour cream, 2 onions, 2 tablespoons each. parsley and dill and ground walnuts, curry powder, pepper, salt, broth or water.
Cut the rabbit into portions, grate with pepper and salt, fry in oil until browning, put in a saucepan. Add broth or water to the pan - the liquid should only cover the pieces of the rabbit, turn on low heat. Cut the mushrooms into slices, finely chop the onion and fry it in oil until browning, add the mushrooms, simmer for 5 minutes. Add mushrooms, onions and sour cream to the finished rabbit meat, mix, adding curry powder, and simmer for another 5 minutes. Served with rabbit curry with mushrooms garnished with rice sprinkled with nuts.
Curry, of course, can be vegetarian - cooked without meat, fish and other animal products at all.
Vegetarian Potato & Eggplant Curry

You will need: 4 eggplants and cloves of garlic, 3 potato tubers, 2 tomatoes, a third of a glass of vegetable oil, 1 onion, 1 tsp. cumin / cumin, 0.5 tsp each ground coriander and turmeric, 1/3 tsp. chili powder, fresh cilantro, salt.
How to make a vegetarian curry. Peel eggplants, cut into half circles, cut potatoes into cubes, half rings - onion. Heat oil in a saucepan, put onion, simmer until transparent, put tomatoes cut into quarters, mix, add all seasonings after 2 minutes, salt and stir. Put eggplants and garlic in a saucepan, pour in a third of a glass of water, stir, simmer for 5 minutes over low heat under a lid, put chopped cilantro and potatoes, simmer until cooked, adding water if necessary. Before serving the curry, you can lightly heat the potatoes to loosen their shape. In India, this curry is served with tortillas or boiled rice.
Curry with chicken or turkey
You will need: 600g of turkey fillet, 300g of canned tomatoes, 200g of basmati rice, 150ml of broth, 50g each of almonds and sweet chili sauce, 1 onion and a clove of garlic, 4 tbsp. sunflower oil, curry powder, black pepper, salt.
Boil rice in salted water. Cut poultry fillets into small cubes, finely chop onion and garlic. Put the meat in a saucepan with heated oil (2 tablespoons), fry, remove from the pan. Put the garlic and onion in it, fry, add the tomatoes cut into pieces, curry powder, simmer for 5 minutes, pour in the broth, simmer for another 3 minutes, put the fried poultry fillet, simmer for another 5 minutes. Add sweet chili sauce to the curry, season with salt, pepper and curry to taste. Serve with rice.
Curry can be prepared, as noted, from a wide variety of foods. If you love seafood, then the following recipe might come in handy.
Shrimp curry
You will need: 450g of peeled shrimp, 250g of zucchini, 175ml of heavy cream, 2 cloves of minced garlic, 2 tablespoons each. chopped cilantro and margarine / butter, 2 tsp each finely chopped ginger and curry powder, 0.5 tsp each ground coriander and caraway seeds, ¼ tsp. ground black pepper, salt.
Melt 1 tablespoon in a saucepan over medium heat. butter, add chopped garlic, ginger, curry, coriander and cumin, simmer for a minute, pour in cream and add ½ tsp. salt, increase the heat, boil for 5 minutes until thickened. Finely chop the zucchini, melt another spoonful of butter in a frying pan, put the zucchini and stew it for 3 minutes until browning, put the shrimps on it, add 0.5 tsp. salt, pepper, simmer for 2 minutes, stirring occasionally. Place the shrimp and zucchini in a saucepan, sprinkle with cilantro and stir. Serve this curry on hot boiled rice.
Surprise your household with such a fragrant and delicious dish like curry, and they will definitely ask you to cook it again!

As everyone knows, India was the birthplace of curry cooking. Curries were brought with them from India by the British at the end of the 18th century, and from England they spread all over the world. When curry was first introduced to Japan by the end of the 19th century, they were introduced as an element of British cuisine. In those days, eating curry was a luxury, but little by little, a new taste appeared in the homes and ordinary restaurants of cities and towns. The dish was known under one of two names - Rice Kare or Kare Rice. The recipe for curry on rice was born in the 10s of the last century and has remained virtually unchanged since then. Curry sauce, which contains more vegetables than meat and is thickened with flour, is served on top of the rice.

Before the war, the military found curry on rice a convenient dish because it can be cooked in large quantities and is very nutritious. Curry on rice became a common homemade meal only after World War II, thanks to an important innovation, a mixture of curry spices and flour that could be used in "instant" cooking. It's very easy - just fry the ingredients you want, add water, simmer and then toss in the instant curry bar and let it dissolve in the liquid. Currying rice is easy and cheap to make, which explains why it has become a common homemade meal across the country, but it's not only served at home - a variety of curry dishes can be found in commercial areas as well. They are on the menu of almost every restaurant, some noodle shops serve both kare-udon (curried wheat noodles) and rice with curry mackerel broth, and many bakeries sell kare-pan (buns with curry sauce inside).

Well, enough digressions;) Since it is not everywhere outside the borders of Japan, and especially in Russia, you can find a ready-made mixture for Japanese curry, then we will have to cook it too. Let's start ...

So we need about 2 liters of ready-made curry:

for curry mix

about 3-4 tablespoons of butter

1/4 cup flour

1 tablespoon curry powder

1 tablespoon garam masala spice mixture

2 tablespoons ketchup

3 tablespoons tonkatsu sauce (if not, you can use Worcestershire sauce)

for the dish itself

1 large onion

2 medium carrots

2 large corotofelines

300-500 grams of meat (we will have chicken but also pork and beef)

half a non-sour apple (better to peel)

about a centimeter of Ginger root (those who love garlic add and / or a clove thereof)

4 glasses of water

1 teaspoon freeze-dried broth (you can use a knor cube)

1 tablespoon garam masala

Salt and Black Pepper to taste.

We heat a couple of tablespoons of vegetable oil in a saucepan (I love cottonseed oil, but you can do anything).

We cut the onion - whoever loves it. If you want the onion to be felt in the total mass of vegetables at the end of cooking, cut it coarsely and fry until transparent.