Chicken Curry with Turmeric
4 servings
35 minutes
Turmeric chicken curry is a fragrant dish of Indian cuisine that delights with the rich flavor of spices and the tenderness of chicken fillet. Its roots go deep into Indian traditions where spices not only add flavor but also have healing properties. Turmeric, known for its anti-inflammatory qualities, gives the dish a golden hue and a warm, earthy aroma. Garam masala along with ginger and garlic creates a complex spicy bouquet that pairs wonderfully with creamy coconut milk. Chili pepper adds zest, making the flavor more pronounced. This dish pairs perfectly with aromatic basmati rice and can be the star of a family dinner or a friendly gathering. Each piece of chicken absorbs the sauce, revealing the richness of Indian flavors in every bite.
1
Chop the onion and sauté it in vegetable oil with grated ginger and finely chopped garlic.
- Onion: 2 heads
- Ginger root: 1 teaspoon
- Wheat flour: 1 tablespoon
- Vegetable oil: to taste
2
Cut the pepper pod lengthwise, remove the seeds, and slice into rings. Add it to the contents of the pan.
- Chili pepper: 1 piece
3
Add turmeric and garam masala and sauté for 10 seconds.
- Turmeric: 1 teaspoon
- Garam masala: 1 teaspoon
4
Place the chopped chicken in the pan. Fry for 2 minutes, add a little water, cover with a lid, and simmer for 15 minutes over medium heat. Then remove the lid and increase the heat to evaporate the liquid.
- Chicken fillet: 600 g
5
Dissolve a spoon of flour in a glass of coconut milk and add it to the chicken, stirring vigorously. Once the sauce thickens, remove the dish from the heat.
- Coconut milk: 200 ml
- Wheat flour: 1 tablespoon
6
Serve with rice.