{"id":189231,"title":"Curry cremos de pui","modified":"2026-10-06T17:53:47+02:00","plain":"Un curry cremos de pui f\u0103r\u0103 ro\u0219ii, \u00een care conopida \u0219i morcovul fierb la foc mic \u00eentr-un sos cu lapte de cocos, aromat cu turmeric, boia, negrilic\u0103 \u0219i cardamom.\n\n\n\nF\u00e2\u0219iile de pulp\u0103 de pui se g\u0103tesc \u00eentr-un sos gros cu lapte de cocos, auriu de la turmeric \u0219i condimentat cu boia. Ceapa ro\u0219ie se \u00eenmoaie, conopida absoarbe sosul, morcovul aduce accente portocalii, iar negrilica adaug\u0103 o not\u0103 piperat\u0103. Aceast\u0103 variant\u0103 cremoas\u0103 nu con\u021bine ro\u0219ii, iar legumele fierb la foc mic \u00een sos; calcula\u021bi 25 de minute. G\u0103si\u021bi aceast\u0103 re\u021bet\u0103 printre preparatele mele keto.\n\n\n\nCe este acest curry cremos de pui?\n\n\n\n\u00cen limbajul culinar curent, cuv\u00e2ntul curry desemneaz\u0103 o m\u00e2ncare aromat\u0103, g\u0103tit\u0103 la foc mic, al c\u0103rei sos se bazeaz\u0103 \u00een mare parte pe condimente. Aici, laptele de cocos pentru g\u0103tit formeaz\u0103 baza: acoper\u0103 puiul, \u00eenv\u0103luie legumele \u0219i \u00eencorporeaz\u0103 sucurile l\u0103sate de ceapa ro\u0219ie c\u0103lit\u0103 \u00een ulei. Pulpele dezosate, t\u0103iate \u00een f\u00e2\u0219ii, se g\u0103tesc repede \u0219i r\u0103m\u00e2n fragede.\n\n\n\nEchilibrul se bazeaz\u0103 pe patru condimente alese separat. Turmericul d\u0103 culoarea aurie \u0219i note p\u0103m\u00e2ntii, boiaua aduce o iu\u021beal\u0103 bl\u00e2nd\u0103, negrilica un accent am\u0103rui \u0219i piperat, iar cardamomul o arom\u0103 camforat\u0103, cu note de l\u0103m\u00e2ie. Conopida \u0219i morcovul se g\u0103tesc direct \u00een sos, devenind fragede, dar p\u0103str\u00e2nd o u\u0219oar\u0103 fermitate, iar coriandrul proasp\u0103t se adaug\u0103 la final, \u00een farfurie.\n\n\n\n\u00cen aceea\u0219i not\u0103: Vinete cu sl\u0103nin\u0103.\n\n\n\nOriginea acestei variante\n\n\n\nAceast\u0103 variant\u0103 porne\u0219te de la o idee simpl\u0103: un curry cremos de pui f\u0103r\u0103 ro\u0219ii, cu legume g\u0103tite \u00een sos \u0219i condimente dozate separat. Negrilica \u0219i cardamomul \u00eenlocuiesc un amestec de curry gata preparat \u0219i ofer\u0103 arome mai bine conturate. Preparatul aminte\u0219te de buc\u0103t\u0103ria indian\u0103 f\u0103r\u0103 s\u0103 reproduc\u0103 o re\u021bet\u0103 anume, fiind \u00een mod inten\u021bionat o adaptare.\n\n\n\nPulpele dezosate sunt potrivite pentru g\u0103tirea \u00een sos, r\u0103m\u00e2n\u00e2nd mai fragede dec\u00e2t buc\u0103\u021bile de carne slab\u0103. T\u0103iate \u00een f\u00e2\u0219ii mici, se g\u0103tesc uniform: puiul se rumene\u0219te mai \u00eent\u00e2i la foc iute, apoi focul se reduce \u00eenainte de ad\u0103ugarea usturoiului \u0219i a condimentelor, iar laptele de cocos necesit\u0103 ulterior o fierbere bl\u00e2nd\u0103 pentru a r\u0103m\u00e2ne omogen.\n\n\n\n\u00cen raport cu re\u021betele clasice, aceasta r\u0103m\u00e2ne o variant\u0103 printre multe altele. Puiul korma are un caracter asem\u0103n\u0103tor, delicat \u0219i cremos, \u00een timp ce puiul tikka masala, cu ro\u0219ii \u0219i condimente, merge \u00eentr-o direc\u021bie foarte diferit\u0103. Cu cantit\u0103\u021bile indicate, preparatul con\u021bine 32 g de carbohidra\u021bi ne\u021bi per por\u021bie \u0219i are un con\u021binut moderat de carbohidra\u021bi; absen\u021ba ro\u0219iilor este, de asemenea, \u00een acord cu o diet\u0103 s\u0103rac\u0103 \u00een histamin\u0103, f\u0103r\u0103 a garanta toleran\u021ba fiec\u0103rei persoane.\n\n\n\nIngredientele principale\n\n\n\nCele patru pulpe de pui dezosate, ideal provenite de la pui bio crescu\u021bi \u00een aer liber, ofer\u0103 o carne fraged\u0103 care rezist\u0103 bine la g\u0103tirea \u00een sos; t\u0103iate \u00een f\u00e2\u0219ii, se \u00eembrac\u0103 \u00een laptele de cocos condimentat. Dou\u0103 linguri de ulei de cocos servesc drept gr\u0103sime pentru g\u0103tit, \u00eenmoaie cele trei cepe ro\u0219ii \u0219i ajut\u0103 condimentele s\u0103 \u00ee\u0219i elibereze aroma. Trei c\u0103\u021bei de usturoi, zdrobi\u021bi dup\u0103 reducerea focului, dau savoare f\u0103r\u0103 am\u0103real\u0103.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i stil: Sandvi\u0219 cu castrave\u021bi.\n\n\n\nCele 300 g de conopid\u0103 desf\u0103cut\u0103 \u00een buche\u021bele absorb sosul, p\u0103str\u00e2ndu-\u0219i forma, iar cele 150 g de morcov t\u0103iat \u00een buc\u0103\u021bi de aproximativ 3 cm se g\u0103tesc uniform \u0219i aduc accente portocalii. Cei 400 ml de lapte de cocos pentru g\u0103tit, mai bogat dec\u00e2t o b\u0103utur\u0103 vegetal\u0103, formeaz\u0103 baza cremoas\u0103 \u0219i ofer\u0103 o textur\u0103 stabil\u0103.\n\n\n\nLa capitolul condimente: trei linguri\u021be de turmeric pentru nuan\u021ba aurie, trei de boia pentru o iu\u021beal\u0103 bl\u00e2nd\u0103 (de omis pentru o variant\u0103 strict paleo), dou\u0103 de negrilic\u0103 \u0219i dou\u0103 de cardamom m\u0103cinat. Negrilica, v\u00e2ndut\u0103 adesea sub denumirea de chimion negru, este s\u0103m\u00e2n\u021ba plantei Nigella sativa, cu gust piperat \u0219i u\u0219or am\u0103rui, care nu trebuie confundat\u0103 cu chimionul obi\u0219nuit. Pentru o nuan\u021b\u0103 mai intens\u0103 \u0219i afumat\u0103, cardamomul negru ofer\u0103 un profil aromatic foarte diferit. Dou\u0103 m\u00e2ini de coriandru proasp\u0103t, op\u021bionale, se adaug\u0103 \u00een ultimul moment.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nCalcula\u021bi 25 de minute. Dup\u0103 ad\u0103ugarea laptelui de cocos, l\u0103sa\u021bi s\u0103 fiarb\u0103 15 minute pentru legume \u00eenc\u0103 ferme sau 20 de minute pentru o textur\u0103 mai fraged\u0103: puiul trebuie s\u0103 fie p\u0103truns \u00een interior, sosul s\u0103 acopere spatula, iar conopida s\u0103 \u00ee\u0219i p\u0103streze forma. O tigaie mare f\u0103r\u0103 PFAS este potrivit\u0103, la fel \u0219i o tigaie din font\u0103.\n\n\n\nPe aceea\u0219i tem\u0103: Vinete teriyaki.\n\n\n\nLa servire, ad\u0103uga\u021bi coriandrul proasp\u0103t \u00een fiecare farfurie. Orezul se potrive\u0219te cu sosul, dar cre\u0219te cantitatea de carbohidra\u021bi; pentru o mas\u0103 paleo, cartoful dulce la tigaie sau piureul de dovleac sunt alternative potrivite. R\u0103ci\u021bi rapid por\u021biile r\u0103mase \u0219i re\u00eenc\u0103lzi\u021bi-le la foc mic, deoarece fierberea puternic\u0103 reduce laptele de cocos \u0219i face sosul mai pu\u021bin omogen. \u00cen caz de sensibilitate la histamin\u0103, consuma\u021bi preparatul imediat dup\u0103 g\u0103tire sau congela\u021bi-l rapid \u00een por\u021bii; re\u00eenc\u0103lzirea nu distruge histamina deja format\u0103.\n\n\n\nPentru varianta cea mai simpl\u0103, iat\u0103 re\u021beta mea de pui cu curry.\n\n\n\nAlte preparate de acela\u0219i tip se g\u0103sesc printre re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tCurry cremos de pui\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 pulpe de pui dezosate (de la pui bio, crescut \u00een aer liber)2 linguri ulei de cocos3 cepe ro\u0219ii3 c\u0103\u021bei usturoi300 g conopid\u0103150 g morcov3 linguri\u021be curcuma pudr\u01033 linguri\u021be boia de ardei2 linguri\u021be negrilic\u0103 (chimion negru)2 linguri\u021be cardamom m\u0103cinat400 ml lapte de cocos (1 conserv\u0103)Op\u021bional2 m\u00e2ini coriandru proasp\u0103t\t\n\t\n\t\t\u00cencinge\u021bi uleiul \u00een tigaie. C\u0103li\u021bi ceapa.T\u0103ia\u021bi pulpele de pui \u00een f\u00e2\u0219ii mici (cu un cu\u021bit sau cu o foarfec\u0103) \u0219i ad\u0103uga\u021bi-le. Rumeni\u021bi la foc destul de mare, apoi reduce\u021bi focul.Zdrobi\u021bi usturoiul cu presa \u0219i ad\u0103uga\u021bi-l \u00eempreun\u0103 cu condimentele.Sp\u0103la\u021bi \u0219i rade\u021bi morcovul \u0219i ad\u0103uga\u021bi-l \u00een buc\u0103\u021bi (de aproximativ 3 cm).Desface\u021bi sau t\u0103ia\u021bi conopida \u00een buc\u0103\u021bi \u0219i sp\u0103la\u021bi-o \u00eentr-o strecur\u0103toare. Ad\u0103uga\u021bi-o.Ad\u0103uga\u021bi laptele de cocos. L\u0103sa\u021bi totul s\u0103 fiarb\u0103: 15 minute pentru legume crocante \u0219i 20 de minute pentru legume mai fragede.Ad\u0103uga\u021bi coriandrul proasp\u0103t la final, chiar \u00eenainte de servire sau direct \u00een farfurie.\t\n\t\n\t\t\u00cen fotografie, preparatul este servit cu orez. Acesta este s\u0103rac \u00een histamin\u0103. Pentru o diet\u0103 paleo sau cu un con\u021binut moderat de carbohidra\u021bi, pute\u021bi opta pentru cartofi dulci g\u0103ti\u021bi la tigaie sau piure de dovleac.\nPentru o variant\u0103 strict paleo, omite\u021bi boiaua de ardei.\nUstensile: tigaie mare f\u0103r\u0103 PFAS (sau din font\u0103, dac\u0103 sunte\u021bi obi\u0219nui\u021bi s\u0103 o folosi\u021bi), spatul\u0103, pres\u0103 de usturoi, foarfec\u0103 (sau cu\u021bit bine ascu\u021bit).\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/189231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=189231"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/189231\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184951"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=189231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=189231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=189231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}