Curry chicken is a classic oriental dish that combines spicy spices, coconut milk and tender meat. This recipe is different because the spices not only add spice, but also create a deep, layered flavor.
The key ingredient is curry paste, which gives the dish its distinctive flavor. Combined with coconut milk, it softens the spiciness and makes the sauce thick and creamy, soaking into the chicken and giving it a unique flavor.
The tenderness of chicken and the harmony of spices
Chicken fillet is the perfect choice for curries. It cooks quickly, remains juicy and soft, absorbing all the flavors of the spices and coconut milk.
The right combination of spices such as curry, turmeric, coriander and ginger allows for a harmony of flavors where the spicy notes are balanced by the tenderness of the chicken and the creamy texture of the sauce.
Coconut milk: the key to the perfect texture
Coconut milk is an important part of this dish, giving the sauce a soft and creamy texture. It also helps balance out the spiciness of the spices, creating a creamy sauce that perfectly coats the chicken.
Coconut milk, when combined with turmeric and curry, makes the curry rich and flavorful, creating a layered texture. It is important to choose good quality coconut milk to achieve the perfect thick and tender sauce.
Method of preparation
Use fresh spices and quality curry paste to achieve a bright and rich flavor
Frying the onions and spices
Chop the onions and fry them in heated vegetable oil until golden. Add the finely chopped garlic, grated ginger and spices (curry, turmeric, coriander) and cook for another 2-3 minutes until the spices release their flavor.
Adding the curry paste
Add the curry paste to the skillet and stir well so that the spices and paste are evenly distributed. Cook for another minute to allow the paste to infuse the dish with its spicy flavors.
Preparing the chicken
Dice the chicken into medium sized cubes and add to the skillet with the spices and paste. Fry the meat pieces until they are golden on all sides.
Adding the coconut milk
Pour the coconut milk into the skillet, stir and bring to a boil. Reduce the heat and let the sauce simmer on low heat for 15-20 minutes, until the chicken is soft and tender and the sauce has thickened.
Salt and season
Add salt and pepper to taste, then taste the sauce and adjust the spices if necessary. The sauce should be thick, rich and flavorful, with mild spicy notes.
Serving with rice
Serve the curry chicken with coconut milk along with boiled rice, which absorbs the sauce perfectly and accentuates the flavors of the dish. Garnish with herbs and serve hot.
Secrets to the perfect chicken curry
Firstly, the spices should be lightly roasted before adding the other ingredients - this will bring out their aroma and give the dish a deep flavor.
Secondly, don't rush the preparation: give the chicken time to soak up the coconut milk and spices, slow simmering will ensure a delicate texture and richness of the sauce.
Finally, serve the curry with well-cooked rice, which should be crumbly and not overcooked to perfectly absorb the flavorful sauce.
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