Chicken Curry
6 servings
10 minutes
Chicken curry is a fragrant dish of Indian cuisine that combines the richness of spices and the tenderness of chicken meat. Its history traces back to ancient India, where curry became a symbol of gastronomic heritage. This recipe fills the home with the warmth of spices: turmeric and curry create a bright golden color, while sweet pepper, onion, and chili add zest. The marinade with rice wine and oyster sauce makes the chicken tender and flavorful. The dish is served with boiled rice that perfectly absorbs the aromatic sauce. It’s a great treat for family dinners or festive gatherings, providing a sense of coziness and harmony.
1
Marinate chicken thighs in a mixture of sugar, two grams of turmeric, curry paste, oyster sauce, sesame oil, and rice wine for three hours. Then cut into small pieces.
- Chicken thighs: 1 kg
- Sugar: 2 g
- Turmeric: 12 g
- Red curry paste: 24 g
- Oyster sauce: 1 tablespoon
- Sesame oil: 0.5 tablespoon
- Shaoxing (Chinese rice) wine: 0.5 tablespoon
2
For the curry sauce, fry curry powder and 10 grams of turmeric in a pan, add chicken broth and soy sauce - and mix.
- Curry powder: 10 g
- Turmeric: 12 g
- Chicken broth: 1 l
- Light soy sauce: 1 tablespoon
3
Fry the marinated chicken in a large amount of vegetable oil. Then drain the chicken on a paper towel, pour off the oil, and sauté chopped onion, sweet pepper, celery, and chili pepper in the remaining oil. Add the cooked chicken, pour in curry sauce, mix, and keep on heat for a minute.
- Deep-frying oil: 1 l
- Red onion: 100 g
- Sweet pepper (capsicum): 120 g
- Celery stalk: 60 g
- Chili pepper: 60 g
4
Serve with boiled rice.
- Chicken thighs: 1 kg
