South Indian Chicken Curry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 4 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken
- 1 can tomato (s), pureed
- 1 can coconut milk
- Vegetables (e.g. zucchini, peppers, carrots, green onions)
- 6 teaspoons curry powder (Madras)
- 3 teaspoons cumin, freshly ground
- 3 bay leaves
- 2 teaspoons fenugreek
- 1 cube broth or powder
- 1 bunch parsley, fresh
- 1 pinch saffron threads
- olive oil
- Cornstarch, flour or sauce thickener
- 400 ml water
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces. Carefully roast the saffron threads in the pan without fat until it smells fragrant. Then mash the threads in a bowl with the back of a spoon. Repeat the same process with 2 teaspoons of curry. Add olive oil to make just enough marinade for the meat. Mix the meat well with the marinade and place in the refrigerator for at least 4 hours before further processing.
- Instead of chicken you can of course also use other poultry. In order not to waste expensive saffron, it is advisable to take the threads out of the pan with a brush.
- Chop the vegetables and set aside. The onions should not be chopped into small pieces, but treated like vegetables (quarter them and pull the layers apart). Fry the meat (smells wonderful). Also fry the onions briefly. Deglaze with water, add pureed tomatoes and coconut milk. Now add all the spices one after the other and season with them. Add chopped parsley and simmer until the vegetables are what you want.
- Now only bind the sauce as desired. A delicious rice (no cooking bags) and a good red wine go well with the meal.
- But with the information it gets quite sharp. If you don`t like it fiery, simply halve the amount of spice and use mild curry. The dish is easy to prepare and then cooked quickly.
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