When I think of Thai food, this food comes to mind. One of the most known and appreciated by foreign tourists.
- 2 tablespoons green curry paste
- 1 can of coconut milk
- 1 small eggplant
- 100 gr canned green beans
- 250 g chicken breast
- 1 tablespoon oil
- 1 teaspoon fish sauce (optional)
- coriander leaves
Preparation time: less than 30 minutes
RECIPE PREPARATION Green curry with chicken breast:
Clean and wash the chicken breast and cut into 1.5 cm cubes. The eggplant is cleaned and cut into cubes of equal size. The beans drain the liquid.
Put the oil in a saucepan and when it has heated up, add the green curry paste. Stir quickly. Be careful when inhaling smoke. Add the coconut milk and mix. Do not boil, the coconut milk will separate. Add the eggplant cubes, green beans and simmer for 5 minutes.
Add the chicken breast and optionally the fish sauce. Bring to a simmer until the meat and vegetables are cooked through.
Serve with steamed rice and sprinkle with coriander leaves.
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Chicken and rice curry with vegetables
Yesterday the boys from Cassaloco. They had a musical job in Cluj and on this occasion they went through the Irish & Music Pub, to make them some food. We chose a traditional dish, from us, from the Ganges Superior valley: chicken curry and rice with vegetables. Here's how:
I cut the chicken breast into small pieces, covered it with yogurt, sprinkled three teaspoons of curry and the peel of a lime on it.
I mixed well and left it to cool for an hour.
In the meantime, I cut the vegetables into not very small pieces. I used onions, garlic, bell peppers, carrots and pumpkin pie.
I couldn't make some traditional buckwheat sticks but I improvised: I spread out some thin discs of pizza dough (water, salt, flour, yeast, oil).
I baked the discs on the hearth. You can bake them on the grill in your home oven at high temperature.
I put the vegetables on the fire and salted them a little.
After softening a little, I added boiled rice and a teaspoon of anise.
In the hot wok I put the chicken with yogurt and a cup of snanas juice. I let it boil until it dropped and I added a handful of dried parsley (you can also use green if you have).
Finally, I put hot peppers over the chicken (I would have put it during cooking but I had guests who do not tolerate spicy food).
The chicken is washed, dried by dabbing and cut into pieces the size of a sip. Peel the red onions and cut them into juliennes. Wash the beans, pat dry, clean and cut in half. The hot peppers are washed, dried by dabbing, cut lengthwise and the seeds are removed. Wash the lime, pat dry, then grate the peel and squeeze the juice.
Heat the oil in a large pan and fry the curry paste in it a little. Quench with half the coconut milk. Add the chicken and fry for approx. 3 minutes. Add the peel and lime juice.
Red onions, beans, chili peppers, fish sauce and palm sugar are added to the curry. Cover with the rest of the coconut milk and simmer for about 8 minutes. Meanwhile, wash and pat dry the Thai basil and break off the leaves. The curry is placed on a plate and garnished with basil leaves.
Chicken Curry with Vegetables - Recipe
Chicken curry is a food specific to the area of India and Asia, in which the variety of combined flavors are a delight for the senses. Traditionally, chicken curry is served with plain white rice. Curry is an oriental spice, but it can also be found in our supermarket, in any supermarket, along with ginger, turmeric, rosemary or other spices from this district.
Chicken Curry with Vegetables - Recipe
• 1 large, boned chicken breast
• 1 glass of broth or tomato sauce
• 2 onions
• 2 bell peppers (orange and green)
• 2 carrots
• 1 cup of water
• 4 tablespoons oil
• 4 cloves of garlic
• 2 tablespoons curry
• 2 teaspoons turmeric or ginger (powder)
• 2 teaspoons paprika
• ½ teaspoon of cinnamon
• salt and pepper to taste
We wash and clean the vegetables. Finely chop the onion and sauté it with the 4 tablespoons of oil and a little salt, until it becomes transparent. Cut the chicken breast into cubes, which we fry over the onion for 2-3 minutes, until it changes color a little.
Sprinkle with spices, including crushed garlic), and leave for another 2-3 minutes for the flavors to blend well.
Add the peppers and carrots cut into strips, respectively slices / cubes. Mix well, and finally add the broth or tomato sauce and water. Homogenize and leave on the fire for a quarter of an hour, or until the meat is cooked, and the vegetables are half soft, half crispy.
Chicken curry with vegetables is ready. Sprinkle a few green parsley leaves on top. It can be served with rice, natural potatoes or baked with rosemary, quinoa, polenta, bread or stick. It is a delicious food for those who can tolerate a mixture of spices.
Other vegetables can be added to the recipe, such as pumpkin, peas, cauliflower, or other flavors: coriander, cumin, basil, thyme, lemon, etc.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Chicken Curry: Jamie Oliver's recipe
With the help of this chicken curry recipe, you can easily introduce an ingredient such as curry into your little ones' diet. You can always make your own pasta, of course, by adding a little more hot peppers and spices once the kids get used to the taste. You can also add a handful of washed spinach leaves at the end, for a final dish with more vegetables.
Ingredients for chicken curry:
1 piece of ginger (4 cm)
2 cloves of garlic
2 tablespoons tikka masala paste
3 tablespoons yogurt
2 tablespoons tomato puree
8 pieces of boned upper thighs
400 grams of finely chopped tomatoes from the jar
400 grams of green lentils from the jar
400 grams of coconut milk
freshly ground black pepper
4 steps to prepare chicken curry:
1. Peel and slice the onion. Peel the garlic and ginger, then cut it into small pieces or grate them. Heat a large skillet over medium heat, add a little oil and onion, cook for about eight minutes or until soft and golden, stirring regularly. Add the ginger and garlic and leave for another two minutes.
2. Meanwhile, mix the tikka masala paste, yogurt and tomato puree together in a bowl. Divide the composition in half and add the chicken to the bowl. Mix everything together so that the chicken is completely covered with paste. Add everything to the pan, leaving it for about 5 minutes or until you notice that the meat starts to take on color.
3. Add the tomatoes, drained lentils and coconut milk. Bring to the boil, reduce heat and simmer for an hour, stirring occasionally. Add a little water if needed. After the cooking time has passed, mix the spinach (if using) and let it wither.
4. Tear the chicken with a fork and mix well in the composition. Serve with basmati rice and yogurt, if desired.
Slice the chicken breast and lightly brown it in hot oil in a pan with a thicker bottom or special for paella. Add finely chopped onion, crushed garlic, peas, pepper and sliced mushrooms.
Season with rosemary, salt and pepper to taste, add the curry powder and continue to harden the vegetables until soft. Add the strained chicken soup, the rice, a saffron powder, the sweet paprika and let everything boil, on the right heat, without stirring, until the soup is absorbed and the rice blooms. Serve hot.
One of the least used flavors in our country is curry, a mixture of spices from India and used in meat dishes, vegetarian, but it is also good for flavoring rice.
A mistake that is often made in our country, precisely because it is less used, curry powder is combined with ingredients that are not indicated, such as: extra virgin olive oil, soy sauce, sesame oil. They come from different cuisines and their combination will change the taste that a curry should have.
Chicken curry is an easy and very quick recipe. It can be served with steamed rice.
- a large boned chicken breast (700 g-800 g)
- 1 large onion
- 3 cloves of garlic
- a tablespoon of curry powder
- 2 tablespoons soy sauce
- 250 ml coconut milk
- 250 ml chicken soup
- 4 tablespoons sunflower oil
- salt and pepper
Cut the chicken breast into cubes and lightly fry it in two tablespoons of olive oil, in a deep frying pan or wok. Remove the meat to a plate, add the remaining two tablespoons of oil and sauté the sliced onion and sliced garlic.
When the onion has become translucent, add the curry powder and heat a little more to leave its flavors. Then add the coconut milk and chicken soup, and after a few boils, put back in the pan and the chicken breast.
Let it boil over medium heat, without a lid until the sauce becomes thick, then add the soy sauce, salt and pepper to taste.
We boil one more, two and put out the fire.
10-15 minutes before the food is ready, prepare the garnish. In a saucepan put the rice rinsed before under running water, add salt and pepper, the 450 ml of water and boil covered for about 10 minutes, until the rice absorbs all water.
Serve the chicken breast with rice garnish. Delicious, good appetite!
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