{"id":200308,"title":"Ku\u0159ec\u00ed kari","modified":"2026-10-31T18:08:59+01:00","plain":"Ku\u0159ec\u00ed stehna du\u0161en\u00e1 v severoindick\u00e9 om\u00e1\u010dce s dozlatova ope\u010denou cibul\u00ed, raj\u010daty, jogurtem a ko\u0159en\u00edm.\n\n\n\nCibule za\u010d\u00edn\u00e1 zl\u00e1tnout v oleji provon\u011bn\u00e9m sko\u0159ic\u00ed a kardamomem a cel\u00fdm domem u\u017e von\u00ed ve\u010de\u0159e. \n\n\n\nPak p\u0159ich\u00e1z\u00ed z\u00e1zvor, \u010desnek a raj\u010data, kter\u00e1 se postupn\u011b rozva\u0159\u00ed, a\u017e vznikne syt\u011b \u010derven\u00e1 om\u00e1\u010dka obaluj\u00edc\u00ed ku\u0159e. Maso se odd\u011bluje od kosti, nakonec p\u0159ijde \u010derstv\u00fd koriandr a u\u017e se sh\u00e1n\u00edme po kousku naanu, abychom j\u00edm vyt\u0159eli om\u00e1\u010dku. Tohle j\u00eddlo vy\u017eaduje hlavn\u011b trochu trp\u011blivosti u hlubok\u00e9 p\u00e1nve, zbytek za\u0159\u00edd\u00ed ko\u0159en\u00ed.\n\n\n\nDal\u0161\u00ed pand\u017e\u00e1bsk\u00e1 klasika: ku\u0159e tandoori, marinovan\u00e9 v jogurtu a ko\u0159en\u00ed\n\n\n\nCo je ku\u0159e na kari?\n\n\n\nToto ku\u0159e na kari je dom\u00e1c\u00ed ku\u0159ec\u00ed kari ze severn\u00ed Indie, kter\u00e9mu se v Pand\u017e\u00e1bu \u0159\u00edk\u00e1 tariwala murgh. Ku\u0159e, nejl\u00e9pe s kost\u00ed, se dus\u00ed v z\u00e1kladu z dozlatova ope\u010den\u00e9 cibule, raj\u010dat a jogurtu, ochucen\u00e9m cel\u00fdm i mlet\u00fdm ko\u0159en\u00edm. \n\n\n\nJeho om\u00e1\u010dka je leh\u010d\u00ed ne\u017e u m\u00e1slov\u00e9ho ku\u0159ete nebo ku\u0159ete tikka masala z restaurac\u00ed, kde se spol\u00e9h\u00e1 na m\u00e1slo a smetanu. Je to ka\u017edodenn\u00ed j\u00eddlo indick\u00e9 kuchyn\u011b, jak\u00e9 se va\u0159\u00ed doma.\n\n\n\nSlovo \u201ekari\u201c poch\u00e1z\u00ed z tamilsk\u00e9ho kari, co\u017e znamen\u00e1 \u201eom\u00e1\u010dka\u201c nebo \u201eko\u0159en\u011bn\u00e1 om\u00e1\u010dka\u201c. Angli\u010dan\u00e9 ho p\u0159evzali v 17. stolet\u00ed a za\u010dali j\u00edm ozna\u010dovat t\u00e9m\u011b\u0159 v\u0161echna j\u00eddla v om\u00e1\u010dce z indick\u00e9ho subkontinentu. V hind\u0161tin\u011b ozna\u010duje tari \u0159\u00eddkou, vo\u0148avou \u0161\u0165\u00e1vu z va\u0159en\u00ed a murgh ku\u0159e: tariwala murgh je tedy jednodu\u0161e ku\u0159e v om\u00e1\u010dce.\n\n\n\nZ \u00fadol\u00ed Indu do lond\u00fdnsk\u00fdch obchod\u016f\n\n\n\nTrojice z\u00e1zvor, \u010desnek a kurkuma je mnohem star\u0161\u00ed ne\u017e slovo kari. Archeologov\u00e9 objevili \u0161krobov\u00e1 zrna t\u011bchto t\u0159\u00ed rostlin na zubech a keramice z Farmany a Harappy, dvou nalezi\u0161\u0165 v \u00fadol\u00ed Indu star\u00fdch p\u0159ibli\u017en\u011b 4\u00a0500 let. \n\n\n\nVe stejn\u00fdch vesnic\u00edch se va\u0159ila \u010do\u010dka, zelenina a ku\u0159ata z dom\u00e1c\u00edho chovu. Raj\u010data a chilli naproti tomu dorazily z Ameriky a\u017e v 16. stolet\u00ed.\n\n\n\nV Pand\u017e\u00e1bu se om\u00e1\u010dka vyt\u00edr\u00e1 plackami, jako jsou tyto l\u00edstkuj\u00edc\u00ed parathy\n\n\n\nKari ko\u0159en\u00ed je britsk\u00fd vyn\u00e1lez: hotov\u00e9 sm\u011bsi m\u011bly umo\u017enit vychutnat si stejn\u00e9 chut\u011b i v Anglii a lond\u00fdnsk\u00e1 parfumerie Sorlie\u2019s je prod\u00e1vala u\u017e v roce 1784. \n\n\n\nV Indii si naopak ka\u017ed\u00fd kucha\u0159 sestavuje vlastn\u00ed masalu podle masa, regionu a rodinn\u00fdch zvyklost\u00ed, od goansk\u00e9ho vindaloo po pand\u017e\u00e1bsk\u00e9 ku\u0159ec\u00ed kari. Pr\u00e1v\u011b v Pand\u017e\u00e1bu je tariwala murgh rodinn\u00fdm ned\u011bln\u00edm ob\u011bdem, pod\u00e1van\u00fdm s r\u00fd\u017e\u00ed basmati nebo p\u0161eni\u010dn\u00fdmi plackami.\n\n\n\nJi\u017en\u011bji, v K\u00e9rale, se nadan kozhi (\u201evenkovsk\u00e9 ku\u0159e\u201c) vyd\u00e1v\u00e1 jinou cestou: kokosov\u00fd olej, kari listy, fenykl, \u010dern\u00fd pep\u0159 a hust\u00e9 kokosov\u00e9 ml\u00e9ko p\u0159idan\u00e9 a\u017e \u00fapln\u011b nakonec. \n\n\n\nDal\u0161\u00ed kari z ji\u017en\u00ed Indie, vegetari\u00e1nsk\u00e9 a s kokosem: zeleninov\u00e9 kari\n\n\n\nPokud chcete p\u0159idat kokosov\u00fd n\u00e1dech a jinak se dr\u017eet receptu, nahra\u010fte ke konci va\u0159en\u00ed horkou vodu lehk\u00fdm kokosov\u00fdm ml\u00e9kem. Podobn\u011b lad\u011bn\u00e9 thajsk\u00e9 kari massaman tak\u00e9 spojuje kokosov\u00e9 ml\u00e9ko s jemn\u00fdm ko\u0159en\u00edm.\n\n\n\nHlavn\u00ed suroviny na ku\u0159e na kari\n\n\n\n\n\n\n\nVyberte ku\u0159ec\u00ed stehna nebo horn\u00ed stehna s kost\u00ed: kost dod\u00e1 om\u00e1\u010dce plnost a maso z\u016fstane \u0161\u0165avnat\u00e9. Nadrobno nakr\u00e1jen\u00e1 cibule tvo\u0159\u00ed po d\u016fkladn\u00e9m ope\u010den\u00ed dozlatova hlavn\u00ed z\u00e1klad om\u00e1\u010dky. \n\n\n\nStejn\u00e1 horn\u00ed stehna s kost\u00ed, tentokr\u00e1t navrstven\u00e1 s r\u00fd\u017e\u00ed basmati: ku\u0159ec\u00ed biryani\n\n\n\nRaj\u010data dodaj\u00ed kyselost a jogurt v\u0161e spoj\u00ed, pro verzi bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f ho lze nahradit pyr\u00e9 z ke\u0161u o\u0159ech\u016f. Ku\u0159e korma tuto my\u0161lenku rozv\u00edj\u00ed je\u0161t\u011b d\u00e1l jemn\u011bj\u0161\u00ed o\u0159echovou om\u00e1\u010dkou.\n\n\n\nZ mlet\u00e9ho ko\u0159en\u00ed dod\u00e1v\u00e1 kurkuma barvu, koriandr plnost a garam masala celou sm\u011bs p\u0159\u00edjemn\u011b proh\u0159eje. Ka\u0161m\u00edrsk\u00e9 chilli zbarv\u00ed om\u00e1\u010dku do\u010dervena, ani\u017e by byla p\u0159\u00edli\u0161 p\u00e1liv\u00e1, a lze ho nahradit uzenou paprikou. Pokud nem\u00e1te jednotliv\u00e1 ko\u0159en\u00ed, m\u016f\u017eete je v\u0161echna nahradit kari ko\u0159en\u00edm, chu\u0165 ale nebude tak p\u0159esn\u00e1.\n\n\n\nCel\u00e9 ko\u0159en\u00ed d\u00e1v\u00e1 j\u00eddlu jeho osobit\u00fd r\u00e1z: bobkov\u00fd list, svitek sko\u0159ice, h\u0159eb\u00ed\u010dek a zelen\u00fd kardamom provon\u00ed olej hned na za\u010d\u00e1tku. Z\u00e1zvorovo-\u010desnekov\u00e1 pasta, pod\u00e9ln\u011b na\u0159\u00edznut\u00e1 zelen\u00e1 chilli papri\u010dka a \u010derstv\u00fd koriandr v\u016fni dopln\u00ed. Chana masala, aloo gobi i palak paneer vych\u00e1zej\u00ed ze stejn\u00e9ho z\u00e1kladu z cibule, z\u00e1zvoru a \u010desneku.\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b ku\u0159ete na kari\n\n\n\nDob\u0159e vychlazen\u00e9 lassi na zm\u00edrn\u011bn\u00ed p\u00e1livosti\n\n\n\nO chuti rozhoduje bhunao, trp\u011bliv\u00e9 va\u0159en\u00ed, p\u0159i kter\u00e9m se cibule, raj\u010data a ko\u0159en\u00ed nech\u00e1vaj\u00ed zhoustnout, dokud se od sm\u011bsi neza\u010dne odd\u011blovat olej.\n\n\n\n Sotva zm\u011bkl\u00e1 cibule d\u00e1 om\u00e1\u010dce mdlou chu\u0165, zat\u00edmco d\u016fkladn\u011b ope\u010den\u00e1 dozlatova j\u00ed dod\u00e1 hloubku. Vodu p\u0159id\u00e1vejte horkou a po tro\u0161k\u00e1ch. Kari je hotov\u00e9, kdy\u017e se maso odd\u011bluje od kosti. Pod\u00e1vejte ho s r\u00fd\u017e\u00ed nebo naanem a pro osv\u011b\u017een\u00ed s okurkovou raitou.\n\n\n\n\n\n\tKu\u0159e na kari\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g ku\u0159ec\u00edho masa (nejl\u00e9pe cel\u00e1 nebo horn\u00ed stehna s kost\u00ed (lze pou\u017e\u00edt i vykost\u011bn\u00e9 ku\u0159ec\u00ed maso))3 l\u017e\u00edce oleje (s neutr\u00e1ln\u00ed chut\u00ed)3 cibule (najemno nakr\u00e1jen\u00e9)2 zelen\u00e9 chilli papri\u010dky (pod\u00e9ln\u011b na\u0159\u00edznut\u00e9)1 l\u017e\u00edce z\u00e1zvorovo-\u010desnekov\u00e9 pasty (nebo 2 cm z\u00e1zvoru a 3 strou\u017eky \u010desneku, najemno nasekan\u00e9)2 raj\u010data (st\u0159edn\u011b velk\u00e1, rozmixovan\u00e1 na pyr\u00e9 nebo najemno nakr\u00e1jen\u00e1)60 g jogurtu (nebo 1.5 l\u017e\u00edce ke\u0161u pasty, p\u0159\u00edpadn\u011b 12 ke\u0161u o\u0159ech\u016f rozmixovan\u00fdch s 60 ml vody)1 l\u017ei\u010dka soli120-240 ml vody (hork\u00e9 (nebo kokosov\u00e9ho ml\u00e9ka se sn\u00ed\u017een\u00fdm obsahem tuku))2 l\u017e\u00edce \u010derstv\u00e9ho koriandru nebo m\u00e1ty (najemno nasekan\u00fdch)Mlet\u00e9 ko\u0159en\u00ed0.25 l\u017ei\u010dky kurkumy1 l\u017ei\u010dka mlet\u00e9ho ka\u0161m\u00edrsk\u00e9ho chilli (nebo uzen\u00e9 papriky)1 l\u017ei\u010dka garam masaly1 l\u017ei\u010dka mlet\u00e9ho koriandruCel\u00e9 ko\u0159en\u00ed (pokud ho nem\u00e1te, vynechte ho)1 list bobkov\u00e9ho listu (nebo 1 sn\u00edtka kari list\u016f)4 kusy h\u0159eb\u00ed\u010dku1 svitek sko\u0159ice (dlouh\u00fd 5 cm)3 tobolky zelen\u00e9ho kardamomu\t\n\t\n\t\tV hlubok\u00e9 p\u00e1nvi rozeh\u0159ejte olej na st\u0159edn\u00edm plameni.P\u0159idejte cel\u00e9 ko\u0159en\u00ed: bobkov\u00fd list, sko\u0159ici, h\u0159eb\u00ed\u010dek a kardamom.P\u0159idejte cibuli a chilli papri\u010dky.Restujte 7 a\u017e 8 minut, dokud cibule kr\u00e1sn\u011b nezezl\u00e1tne.P\u0159idejte z\u00e1zvorovo-\u010desnekovou pastu a restujte p\u0159ibli\u017en\u011b 1 minutu, dokud se nerozvon\u00ed.P\u0159idejte raj\u010data, kurkumu a s\u016fl.Va\u0159te, dokud se raj\u010data nerozva\u0159\u00ed.Ztlumte plamen a vm\u00edchejte jogurt, ka\u0161m\u00edrsk\u00e9 chilli, garam masalu a mlet\u00fd koriandr.Va\u0159te na m\u00edrn\u00e9m plameni, dokud se sm\u011bs nerozvon\u00ed.P\u0159idejte ku\u0159ec\u00ed maso a \u010derstv\u00fd koriandr.Restujte na st\u0159edn\u00edm plameni p\u0159ibli\u017en\u011b 3 minuty, dokud ku\u0159ec\u00ed maso nezb\u011bl\u00e1.P\u0159iklopte a va\u0159te na m\u00edrn\u00e9m plameni 3 a\u017e 4 minuty, aby maso nas\u00e1klo chut\u00ed ko\u0159en\u00ed.Mezit\u00edm v samostatn\u00e9m rendl\u00edku oh\u0159ejte vodu (hork\u00e1 voda zabr\u00e1n\u00ed ztuhnut\u00ed ku\u0159ec\u00edho masa).P\u0159ilijte tolik hork\u00e9 vody, aby vznikla hust\u00e1 om\u00e1\u010dka, a pot\u00e9 ji postupn\u011b p\u0159id\u00e1vejte podle toho, jak maso pou\u0161t\u00ed \u0161\u0165\u00e1vu.P\u0159iklopte a va\u0159te na st\u0159edn\u00edm plameni, dokud maso nezm\u011bkne a om\u00e1\u010dka nezhoustne; ku\u0159e je hotov\u00e9, kdy\u017e se maso odd\u011bluje od kosti.Ochutnejte a podle pot\u0159eby dosolte, pokud je om\u00e1\u010dka m\u00e1lo v\u00fdrazn\u00e1, p\u0159idejte trochu garam masaly.Ozdobte \u010derstv\u00fdm koriandrem.P\u0159iklopte, vypn\u011bte plot\u00fdnku a pod\u00e1vejte s naanem nebo r\u00fd\u017e\u00ed.\t\n\t\n\t\tToto ku\u0159e na kari je p\u0159ipraven\u00e9 v severoindick\u00e9m stylu: z\u00e1kladem om\u00e1\u010dky je cibule, raj\u010data a jogurt, bez kokosov\u00e9ho ml\u00e9ka. Pro jemn\u011bj\u0161\u00ed a kr\u00e9mov\u011bj\u0161\u00ed verzi s kokosov\u00fdm ml\u00e9kem nahra\u010fte na konci va\u0159en\u00ed horkou vodu kokosov\u00fdm ml\u00e9kem se sn\u00ed\u017een\u00fdm obsahem tuku.\nPro pravou jihoindickou verzi (K\u00e9rala, nadan kozhi) va\u0159te na kokosov\u00e9m oleji, spolu s ko\u0159en\u00edm p\u0159idejte kari listy, fenyklov\u00e1 sem\u00ednka a \u010dern\u00fd pep\u0159 a vodu i jogurt nahra\u010fte hust\u00fdm kokosov\u00fdm ml\u00e9kem, kter\u00e9 p\u0159id\u00e1te a\u017e \u00fapln\u011b nakonec. Nenechte ho prudce va\u0159it, aby se nesrazilo.\nPro syt\u011b \u010dervenou barvu pou\u017eijte ka\u0161m\u00edrsk\u00e9 chilli: om\u00e1\u010dku obarv\u00ed, ani\u017e by byla p\u0159\u00edli\u0161 p\u00e1liv\u00e1.\nPokud nem\u00e1te jednotliv\u00e9 druhy mlet\u00e9ho ko\u0159en\u00ed, nahra\u010fte je v\u0161echny 1.25 l\u017e\u00edce kari ko\u0159en\u00ed.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200308"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178095"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}