Four large pieces of chicken fillet, cut into large cubes.
Two horns of green pepper.
Two large tomatoes, peeled and chopped.
Half a cup of liquid cream.
One tablespoon of chopped ginger.
Four cloves of mashed garlic.
¼ teaspoon of black pepper.
Chopped large onion.
Four tablespoons of oil.
Cooked basmati rice - for serving.
Preparation method ✅
Put the oil in a saucepan, then place the saucepan over a strong heat until the oil is well heated.
Add the chopped onions to the hot oil and stir using a wooden spoon until the onions wilt and turn golden.
Add the chicken thighs to the pot mixture and stir for a few minutes until the chicken acquires a beautiful golden color.
Add: black pepper, ginger, and garlic to the chicken mixture in the pot and leave the chicken mixture on the stove, stirring the mixture until the delicious aroma of ginger and garlic rises.
Add: chopped tomatoes, tomato paste, paprika, crushed chili, chopped coriander, cumin, turmeric, curry spices, pepper, and salt as desired to the chicken mixture in the pot and stir the chicken with the rest of the ingredients of the pot mixture over high heat for three to four hours. minutes.
Add the cream and coriander to the pot mixture and stir the cream with the chicken until the ingredients are well combined, then cover the pot.
Leave the chicken curry on the stove for five to seven minutes, until the chicken is cooked through and the broth is poured.
Remove the chicken curry from the heat and pour it into a deep serving dish, then serve it with cooked rice.
Herb chicken curry
Cooking time 90 minutes, enough for 6 persons
Ingredients ✅
One hundred grams of frozen peas.
Six grams of green peppercorns.
Ten grams of each of:
fresh thyme.
fresh oregano.
Fresh sage leaves.
A medium spoon of fine salt.
Three cups of water.
Four hundred grams of coconut milk.
Three hundred grams of chopped carrots.
Two tablespoons of curry powder.
One tablespoon of crushed garlic.
One hundred and fifty grams of chopped onion.
Five tablespoons of sunflower oil.
Soft black pepper, and salt - to taste -.
Four pieces of skinless chicken breast, cut into halves.
Four pieces of chicken thighs.
2 tablespoons of oil extra.
An additional ten grams of the following herbs:
sage.
thyme
oregano.
Preparation method ✅
Wash the chicken with water, then dry it and place it in a deep bowl.
Season the chicken with black pepper, salt to taste, stir well, then set aside.
Put the oil in a saucepan of a suitable size over medium heat until heated, then fry the chicken pieces in the heated oil until browned on both sides.
Remove the chicken pieces from the pot and set it aside in a bowl.
Put the onion in the same saucepan and stir it with a wooden spoon until wilted.
Add the garlic to the onions and stir it slightly, then add the curry powder, carrots and stir for about a minute.
Add water and coconut milk to the pot mixture and leave it on the stove until the pot mixture starts to boil.
Add the fried chicken to the pot mixture and stir well with the rest of the ingredients in the pot.
Reduce the heat under the saucepan and leave the mixture to simmer for fifteen minutes.
Put the herbs and pepper in a mortar and pestle well, then add them to the curry in the pot and leave the mixture on the stove for twenty minutes.
Add the peas to the curry in the pot, stir and cook for another five minutes.
Pour the curry into a wide serving dish and set it aside.
Put the extra oil in a frying pan and heat it over medium heat, then add the additional herbs to it and fry for a few seconds, then spread it over the curry on a serving plate and serve the curry.
