Chicken Curry
4 servings
60 minutes
Chicken curry is a fragrant dish of Indian cuisine infused with exotic spices and the rich flavor of coconut. Its roots trace back to ancient India, where spices were not only a means to enhance flavor but also a way to preserve food. Tender chicken thighs simmered in the creamy texture of coconut milk absorb the warmth of curry paste, cardamom, and curry leaves, creating a harmony of flavors. Potatoes and mushrooms add richness to the dish while fresh cilantro and green onions provide a zesty freshness. Chicken curry not only delights the palate but also warms the soul, making it an ideal dish for a cozy family dinner or friendly gatherings.
1
Clean the chicken from excess veins and membranes. Peel the potatoes and vegetables, and wash everything well.
- Chicken thighs: 600 g
- Potato: 3 pieces
- Onion: 1 head
2
Use a combine to chop onions and potatoes, sauté for a few minutes with mushrooms and spices.
- Onion: 1 head
- Potato: 3 pieces
- Dried Chinese mushrooms: 30 g
- Curry paste: 3 teaspoons
3
Heat oil in a pot to 150 degrees and add chopped onion, mushrooms, and spices.
- Onion: 1 head
- Dried Chinese mushrooms: 30 g
- Curry paste: 3 teaspoons
4
Add diced chicken and cook for another 4-5 minutes.
- Chicken thighs: 600 g
5
Add water and coconut milk. The dish takes a total of 23 minutes to prepare.
- Coconut milk: 250 ml
- Broth (stock): 250 ml
6
Season with salt and chili pepper. Serve with cilantro and green onions.
- Chili pepper: to taste
- Cilantro: to taste
- Spring onion: to taste
