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Poulet au curry - En-tete

Chicken Curry

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main course
Cuisine: Indian
Servings: 3
Author: Marc Winer

Ingredients

  • 500 g chicken preferably bone-in legs or thighs (boneless chicken also works)
  • 3 tablespoons oil neutral
  • 3 onions finely chopped
  • 2 green chilies slit
  • 1 tablespoon ginger-garlic paste or 2 cm of ginger and 3 garlic cloves, chopped
  • 2 tomatoes medium, puréed or finely chopped
  • 60 g yogurt or 1.5 tablespoons of cashew butter, or 12 cashews blended with 60 ml of water
  • 1 teaspoon salt
  • 120-240 ml water hot (or light coconut milk)
  • 2 tablespoons fresh cilantro or mint finely chopped

Épices en poudre

  • 0.25 teaspoon turmeric
  • 1 teaspoon Kashmiri chili powder or smoked paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander

Épices entières (à omettre si vous n'en avez pas)

  • 1 leaf bay or 1 sprig of curry leaves
  • 4 whole cloves
  • 1 stick cinnamon 5 cm long
  • 3 pods green cardamom

Procédé

  • Heat the oil in a sauté pan over medium heat.
    3 tablespoons oil
  • Add the whole spices: bay leaf, cinnamon, cloves and cardamom.
    1 leaf bay, 1 stick cinnamon, 4 whole cloves, 3 pods green cardamom
    Poulet au curry - Ajouter les épices entières : laurier, cannelle, clous de girofle et cardamome.
  • Add the onions and chilies.
    3 onions, 2 green chilies
    Poulet au curry - Ajouter les oignons et les piments.
  • Sauté until the onions are golden brown, 7 to 8 minutes.
    Poulet au curry - Faire revenir jusqu'à ce que les oignons soient bien dorés, 7 à 8 minutes.
  • Add the ginger-garlic paste and sauté for about 1 minute, until fragrant.
    1 tablespoon ginger-garlic paste
    Poulet au curry - Ajouter la pâte de gingembre-ail et faire revenir environ 1 minute, jusqu'à ce qu'elle soit parfumée.
  • Add the tomatoes, turmeric and salt.
    2 tomatoes, 0.25 teaspoon turmeric, 1 teaspoon salt
    Poulet au curry - Ajouter les tomates, le curcuma et le sel.
  • Cook until the tomatoes have broken down.
  • Lower the heat, then stir in the yogurt, Kashmiri chili powder, garam masala and ground coriander.
    60 g yogurt, 1 teaspoon Kashmiri chili powder, 1 teaspoon garam masala, 1 teaspoon ground coriander
    Poulet au curry - Baisser le feu, puis incorporer le yaourt, le piment de Cachemire, le garam masala et la coriandre en poudre.
  • Cook over low heat until the mixture is fragrant.
  • Add the chicken and fresh cilantro.
    500 g chicken, 2 tablespoons fresh cilantro or mint
    Poulet au curry - Ajouter le poulet et la coriandre fraîche.
  • Sauté over medium heat until the chicken turns white, about 3 minutes.
    Poulet au curry - Faire revenir à feu moyen jusqu'à ce que le poulet blanchisse, environ 3 minutes.
  • Cover and cook over low heat for 3 to 4 minutes so the chicken absorbs the spices.
  • Meanwhile, heat water in a separate saucepan (hot water prevents the chicken from becoming tough).
    120-240 ml water
  • Pour in the hot water to make a thick sauce, then add more gradually as the chicken releases its juices.
    Poulet au curry - Verser l'eau chaude pour une sauce épaisse, puis en ajouter au fur et à mesure que le poulet rend son jus.
  • Cover and cook over medium heat until the chicken is tender and the sauce has thickened; it is ready when the meat comes away from the bone.
  • Taste and adjust the salt, adding a little garam masala if the sauce needs more flavor.
  • Garnish with fresh cilantro.
  • Cover, turn off the heat and serve with naan or rice.

Notes

This chicken curry is North Indian-style: its sauce is based on onions, tomatoes and yogurt, without coconut milk. For a milder, creamier coconut milk version, replace the hot water with light coconut milk toward the end of cooking.
For an authentic South Indian version (Kerala, nadan kozhi), cook with coconut oil, add curry leaves, fennel seeds and black pepper along with the spices, and replace the water and yogurt with thick coconut milk added right at the end, avoiding a vigorous boil so it does not split.
For a rich red color, use Kashmiri chili powder: it colors the sauce without adding too much heat.
If you do not have the individual ground spices, replace them all with 1.25 tablespoons of curry powder.
Did you make this recipe?Tag @marcwiner on Instagram!