Chicken and coconut curry
Like most popular curries in India, there are countless recipes for Madras curry, one of the strongest but also one of the tastiest.
There are a thousand possibilities that vary depending on the ingredients with which it is made, but it usually has a sweet and acid flavor at the same time and, above all, a spicy flavor. To soften it today we are going to use coconut milk.
Ingredients
1 tablespoon sunflower oil
500 g of boneless chicken in small pieces
2 diets of garlic
1 teaspoon minced fresh ginger
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon madras curry
1/4 teaspoon ground cinnamon
2 tablespoons tomato paste
1 star anise
1 plain yogurt
1 tablespoon of tamarind paste
1 can of coconut milk
200 g of boiled long rice
Preparation:
In a bowl, mix all the dry ingredients and lightly toast in an Efficient pan over high heat, stirring constantly for 1 minute, taking care not to burn.
Remove and put in the same pan, a tablespoon of sunflower oil, fry the garlic cloves cut into slices. Add the chopped chicken and sauté until golden brown.
Add the tomato paste, the tamarind paste, the anise and the spices and mix well, sautéing over low heat for a few minutes.
Add the coconut milk and yogurt, mix well and adjust salt.
Let cook until the meat is ready and tender (about 15-20 minutes)
We serve with long boiled rice.
Photography and recipe by Loleta .
