Mittwoch, 14. September 2011

Fridge cleaning: Chicken Curry

Today I made a very quick and easy Chicken Curry. Done in about 25 minutes. Curry likes all kinds of vegetables so this is just something cooked out of my fridge storage. I also often use peas, snowpeas, eggplants, pumpkin, summer squash, spinach or asparagus for this dish. Not in this combination but with some of this veggies.


All you need:
4 Chicken breasts without bones and skin, cut in bite sized cubes
1 tablespoon instant flour
250 ml coconut-milk
50 ml water
1 cellery stalk, diced (1cm x 1cm as all the vegetables following)
1 big carrot, diced
1 green bellpepper diced
1 small broccoli, cut bite size
1 mango, diced
2 green onions, cut in slices
1 big red hot chili or as much as you can take, minced
1 tablespoon madras curry powder
1 teaspoon tumeric powder
1 tablespoon palm sugar
1 dash worcester sauce
2 dash nam plah
1 knob tamarind paste, mashed
1 knob ginger, minced
salt
oil

Toss meat cubes with flour.
Heat a little oil and roast meat at all sides, beware not to burn the flour. Add spices, let roast a bit longer while stiring and scraping afterwards deglace with the coconut milk. Add a little salt, stir quite often and cook for about 3 minutes. Remove meat with a slotted spoon and add cellery, carrot, ginger and tamarind, palm sugar to the coconut sauce. Let simmer with a closed lit about 4 minutes. Add bell pepper and mango. Let simmer about 5 minutes, add a little water if the sauce thickens too much. Add broccoli and meat, reheat for 2 minutes, add onions and turn off heat, cover with a lit and just let sit a bit. Adjust seasoning with worcester sauce, nam plah and salt.
Mango chutney would be a good addition - got no mango chutney.
(Cooking times depend on the vegetables, cook the firm kinds first)

Serve with basmati rice

Kommentare:

Hiroyuki hat gesagt…

Very substantial curry, full of vegetables!

I wonder if curry is popular in Germany, and if so, what type of curry? Authentic Indian curry? I mean, in Japan, curry was introduced via England, where curry roux was invented, so English-style curry is very popular in Japan.

Fräulein Trude hat gesagt…

In Germany curries are made with white roux, yellow madras curry powder, fruits (pineapple) and peas, red bell pepper and this basic sauce is often bought in a jar and not made from the scratch. Mine has to much vegetables. But I always cook with lots of vegetables. I know curries from indian restaurants and they are hot as hell, brownish and mashy (maybe more like your english influenced curry).