Curry with rice
5 servings
60 minutes
Curry with rice is an iconic dish of Indian cuisine, infused with the aromas of spices and rich flavors. Its history traces back to ancient India, where spices were an integral part of culinary traditions. In this recipe, tender chicken fillet is combined with vegetables and tomato paste, simmered in coconut milk, and then blended with a rich curry sauce. A mix of turmeric, curry leaves, and chili pepper gives the dish its characteristic spiciness. Serving it with fluffy rice makes the curry harmonious and complete. This dish is perfect for a cozy family dinner, allowing you to immerse yourself in the atmosphere of India while enjoying its rich and warming taste.
1
Cut the vegetables and meat into small cubes. Season the meat with salt and pepper, drizzle with olive oil, and fry. Add onion and carrot. After a couple of minutes, add potato, pour in coconut milk, and simmer on low heat.
- Chicken fillet: 600 g
- Salt: to taste
- Olive oil: 2 tablespoons
- Onion: 1 head
- Carrot: 1 piece
- Potato: 2 pieces
- Coconut milk: 1 jar
2
While the vegetables and meat are stewing, you need to prepare the curry sauce (see note).
3
Roast the seeds and leaves without oil, cool them down, and grind. Add turmeric. Chop fresh chili, onion, and ginger in a blender, combine with tomatoes and powder. Chili powder can be added for spiciness.
- Curry leaves: 5 piece
- Chili pepper: 2 pieces
- Onion: 1 head
- Tomatoes: 200 g
- Salt: to taste
4
Combine the ready sauce with meat and vegetables, add tomato paste, season with salt, and cook until done.
- Curry sauce: 300 g
- Tomato paste: 2 tablespoons
- Salt: to taste
5
Boil the rice separately. Serve the Japanese curry by placing a portion of rice on one half of the plate and a portion of curry on the other, without mixing.
- Rice: 250 g