Chicken Curry
4 servings
50 minutes
Chicken curry is a fragrant, spice-rich dish from Indian cuisine that has won the hearts of gourmets worldwide. Its history traces back to ancient India, where the art of using spices reached perfection. In this recipe, tender chicken is slowly simmered in an aromatic sauce made from tomatoes, yogurt, and spices, creating a harmonious blend of softness and spiciness. Ginger and garlic add depth to the flavor while butter gives it a velvety texture. Chicken curry pairs perfectly with rice that absorbs the sauce, revealing the full palette of flavors. It's not just a dish – it's a journey into the world of Eastern aromas and traditions that awakens appetite and desire to savor every bite.
1
Chop the onion finely, divide the chicken into halves.
- Chicken leg quarters: 2 pieces
2
Pour oil into the pot and leave it on low heat for about 2 minutes.
- Butter: 150 g
3
Then add the onion and fry again on low heat. When the onion is slightly browned, add the grated garlic and ginger. Stir constantly for 1 minute.
- Garlic: 4 cloves
- Ginger: 1 piece
4
Then we add our spices and stir for 1 minute.
- Curry powder: to taste
5
Then we pour in the tomatoes, mix for about three minutes, and add the chicken.
- Plum tomatoes in their own juice: 100 g
- Chicken leg quarters: 2 pieces
6
Add yogurt and mix for a few minutes.
- Plain (natural) yoghurt: 120 g
7
Then we pour in hot water to cover the chicken and let it simmer on low heat.
8
The chicken is ready when you can see the oil separating in the sauce and two layers forming. It is served with boiled rice.
