Chicken curry in a cauldron
6 servings
60 minutes
Chicken curry in a cauldron is a fragrant and rich dish of Indian cuisine that combines spicy spices and tender meat. The origins of this recipe trace back to distant India, where curry became an integral part of gastronomic culture. The thick, rich sauce infused with the aromas of turmeric, cardamom, cloves, and cumin gives the dish a deep and spicy flavor. Onions, garlic, and ginger add a hint of sweetness and zest while tomatoes provide a pleasant tanginess. It is served with fluffy rice that perfectly absorbs the sauce, allowing each piece of chicken to reveal its full spectrum of flavors. This dish warms the soul and brings joy while filling the home with Eastern aromas and creating an atmosphere of coziness.
1
Heat a pot with two tablespoons of oil. Fry the chicken on both sides over high heat until golden brown.
- Butter: 100 g
- Chicken: 1 piece
2
Also add chopped onion and fry until brown, then add minced garlic and ginger. Crush mustard seeds, cumin, red pepper, cloves, cardamom, turmeric, bay leaf, and add to the frying mixture. Keep on low heat for another 3-5 minutes.
- Onion: 4 heads
- Carnation: 2 pieces
- Mustard seeds: 1 teaspoon
- Caraway: 1 teaspoon
- Ground red pepper: pinch
- Cardamom: 1 piece
- Turmeric: 1 teaspoon
- Bay leaf: 3 pieces
- Cinnamon: 1 teaspoon
- Grated ginger: 1 tablespoon
3
Add chopped tomatoes and cook everything on low heat, stirring for another 20 minutes. Add a tablespoon of water to prevent burning.
- Tomatoes: 2 pieces
- Water: 2 glasss
4
Pour the remaining water into the pot and let the chicken and mixture cook on low heat for another 20 minutes, until the chicken is tender.
- Water: 2 glasss
5
Serve with rice.