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Spicy Chicken Curry | Sofrat hadhramia
Spicy Chicken Curry
💠Ingredients:
- 2 tablespoons of each:
- Chopped green coriander.
- Tomato paste.
- Half a teaspoon of each:
- Paprika.
- Crushed hot pepper.
- Coriander.
- Cumin.
- Turmeric.
- A teaspoon of each:
- Salt.
- Curry spices.
- Four large pieces of chicken fillet, cut into large cubes.
- Two green peppers.
- Two large peeled and chopped tomatoes.
- Half a cup of liquid cream.
- A tablespoon of chopped ginger.
- Four cloves of crushed garlic.
- A quarter teaspoon of black pepper.
- A large chopped onion.
- Four tablespoons of oil.
- Cooked basmati rice - for serving-.
💠Preparation method:
- Put the oil in a pot, then place the pot on high heat until the oil is well heated.
- Add the chopped onion to the hot oil and stir using a wooden spoon until the onion wilts and turns golden.
- Add the chicken thighs to the pot mixture and stir for several minutes until the chicken turns a beautiful golden color.
- Add each of: black pepper, ginger, and garlic to the chicken mixture in the pot and leave the chicken mixture on the heat while stirring the mixture until the delicious smell of ginger and garlic rises.
- Add each of: chopped tomatoes, tomato paste, paprika, crushed hot pepper, chopped coriander, cumin, turmeric, curry spices, pepper, and salt to taste to the chicken mixture in the pot and stir the chicken with the rest of the pot mixture ingredients over high heat for three to four minutes.
- Add the cream and coriander to the pot mixture and stir the cream with the chicken until the ingredients are homogeneous, then cover the pot.
- Leave the chicken curry on the heat for five to seven minutes until the chicken is cooked and the broth is absorbed.
- Remove the chicken curry from the heat and pour it into a deep serving dish, then serve it with cooked rice.
Chicken Curry with Herbs
💠Ingredients:
- 100 grams of frozen peas.
- 6 grams of green pepp ercorns.
- 10 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.
- A tablespoon of crushed garlic.
- One hundred and fifty grams of chopped onions.
- Five tablespoons of sunflower oil.
- Fine black pepper, and salt - to taste-.
- Four pieces of skinless chicken breasts, cut into halves.
- Four pieces of chicken thighs.
- Two tablespoons of additional oil.
- Ten additional 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 and salt to taste, stir it well, then set it aside.
- Put the oil in a suitable-sized pot over medium heat until it heats up, then fry the chicken pieces in the heated oil until they are browned on both sides.
- Remove the chicken pieces from the pot and place them in a bowl aside.
- Put the onions in the same pot and stir them with a wooden spoon until they wilt.
- Add the garlic to the onions and stir it a little, then add the curry powder and carrots and stir for about a minute.
- Add the water and coconut milk to the mixture and leave it on the heat until the mixture starts to boil.
- Add the fried chicken to the mixture and stir it well with the rest of the ingredients in the pot.
- Reduce the heat under the pot and leave the mixture on low heat for fifteen minutes.
- Put the herbs and peppercorns in a mortar and pound them well with a mortar, then add them to the curry in the pot and leave the mixture on the heat for twenty minutes.
- Add the peas to the curry in the pot, stir and cook for another five minutes.
- Pour the curry into a large serving dish and set aside.
- Put the extra oil in a frying pan and heat over medium heat, then add the extra herbs and fry for a few seconds, then spread them out over the curry to a serving dish and serve the curry.
