I fell in love with curry from the first bite. I was lucky to try my first curry in a small Indian cuisine restaurant in Bangkok. Since then I am a huge fan of all kind of curry. My second lucky-curry moment was to cook it finally by myself in Sri Lanka. Imagine how exciting it was to cook a dish your family is crazy about being yourself on the motherland of it. All the ingredients was bought in the motherland’s supermarket, the utensils were made by the motherland’s industry, it was happened in the authentic kitchen of the authentic house, even a recipe I followed had been found on a Sri Lankian cooking site… it was not just “cooking” it was “playing a role”.
This is an extremely easy recipe of curry chicken. You can cut the thighs into smaller pieces or use chicken breast, up to you. Just remember not to overload the saucepan. There should be only one layer of meat in it.
One more thing. Like a fresh meat leads to the delicious steak a right choice of curry powder leads to the magic world of Curry.
Ingredients You Need For Chicken Curry
- 4 chicken thighs
- ginger about 2 cm
- garlic 6 gloves
- one scotch bonner pepper
- one t spoon curry powder
- coconut milk a half cup
- salt and black pepper
- vegetable oil 2 tb spoons
- 2-4 tb spoon water
Let’s cook it, shall we?
How To Cook Chicken Curry Step-by-step
Peel if needed and wash all the ingredients. Take off the chicken skin and cut of the fat if it is too much. Cut the garlic, scotch bonner and ginger in a rather small pieces. Then mix the curry with 2 or 3 or even 4 tb spoons of water. What we want is to obtain kind of paste.
Preheat a saucepan on the medium flame. Let it be hot. Now add the oil into saucepan. As soon as the oil is hot toss the garlic, scotch bonner and ginger, turn the heat down and simmer for 3-5 minutes on low. The idea is to let the garlic, pepper and ginger to release their flavor.
So when you start to hear these divine aroma let it simmer one more minute (don’t forget to stir well as this staff burns easily). Now add the curry paste and simmer it all together for another 3 minutes.
Add the thighs. Let them fry 5 minutes each side on medium heat. Stir well to coat the chicken with a curry blend and add the coco milk.
Wait for the liquid to boil. Turn the heat down and let it cook until tender (start to check in a 30 minutes) with a lid on. If you decided that your chicken is stewed enough but the gravy is too liquid, just let the curry to simmer without lid on a medium heat until you obtain the gravy you wish. Don’t forget to stir.
Let it rest for 15 minutes or so before serve.
Just another version of Omelet. Remember it’s easy to start hard to master (mimicking the video-gaming paradigm). The fast snack and a beautiful munches solution. For the first time I saw such while watching a chef in Egypt, so for this website it is of the Egyptian origin, heh.
Eggs, as many as hungry you are, counting the size of the pan too
Milk, hmm, say, one quarter of a glass
Salt, due to your preference or no salt at all
Use any topping to add flavour: it may be black pepper, or red pepper flakes, or any spice
Mix all (except of topping) ingredients, which are egg and milk, and beat it slightly
Preheat a pan
Throw a tiny bit of butter, or veg oil, or gras
Pour your mixture and fry it
HINTS: you can keep it one piece or you can scramble it as of the picture on top of this page; some chefs flip it over to have both sides well done; some chefs keep it slightly raw
Add toppings, spices, whatever, and Enjoy!
Super Fast and Super Easy. Keep experimenting.
500 gr. pumpkin, peeled and chopped
1 carrot, shredded
1 onion, sliced
1/3 tsp nutmeg
1/4 tsp turmeric
2 tbsp olive oil
Place pumpkin in a pot, add water just to cover it and cook until soft.
Meanwhile heat the oil in a saucepan. Add carrot and onion, cook until translucent on a medium high heat. Transfer to the pot.
Blender pumpkin, carrot and onion until smooth. Season with salt, add nutmeg and turmeric.
Serve with cream and dill.
Omelette is an easy french dish. A plate of it can cheer you up in the morning or give your energy in the middle of the day. In France there is a tradition of making omelette on a special pan. This pan can’t be use for something else and should be cleaned with a peace of bread after cooking. To tell the truth this recipe helped me many times when I needed to make something fast and tasty. You can easily make a portion of it. You and your relatives will be happy to taste it.
100 ml of milk
50 g of cheese
How to cook
First of all you need to crack eggs into the mixing bowl. And then beat them properly with the fork. Then it’s time for milk. There should be the same amount of milk as eggs. Beat everything again. Grate cheese and add it to other ingredients. Mix one more time.
Now take a pan. Put a small amount of oil and pour up our mix. Add salt, paper for your taste. You can also try some other spices but not much. Close the pan, make the middle fire and wait about 15 minutes.
3 chicken tighs
3 cloves garlic, ground
2 cm ginger, ground
3/4 teaspoon salt
3 tablespoons veg oil
1 hot pepper, chopped
1/2 medium onion, sliced
1 tablespoon curry powder
3 tablespoons water
1 cup coconut milk
1 small tomato, chopped
In a big bowl, combine ground garlic, ginger and salt. Add chicken tighs and rub thoroughly with the ginger garlic mix. Set aside to marinate.
Heat the vegetable oil on a medium high heat. Add onion and hot pepper. Reduce to low and cook until fragrant. Add the curry powder and cook on low stirring constantly. When it becomes dark and clump add water. Stir until the liquid cook off and a thick base appears.
Turn the heat to the high and add seasoned chicken. Mix it well with the curry paste.
After the tighs are well covered with the paste and there is no any liquid in the pot pour coconut milk into the chicken and stir well. Bring to a boil, cover the pot and let it simmer for about 20-30 minutes.
Then open the lid, add tomato and cook until obtain desired thickness of the gravy.
Let it rest before serve. Enjoy!
100 gr rice
10 gr butter
1 tbsp sugar
800 ml milk
Melt the butter in a large saucepan. Add the rice and stir well. Let it fry for 2-3 min. Mix in the sugar and a pinch of salt and pour in the milk. Stir.
Close the lid. DO NOT stir. Let it cook on a very low heat.
In a 15 min check if there is milk remaining in the saucepan. Cook for the desired consistency.
It gets thicker as it cools.