Curry with Rice
Main Dishes • Indian
Description
Ingredients for the sauce: 3 tablespoons of vegetable oil 2 teaspoons of mustard seeds 1 teaspoon of fenugreek seeds 2 fresh green chili peppers, seeds removed, finely chopped 1 handful of curry leaves 2 medium-sized pieces of fresh ginger, peeled, can be grated 2-3 small onions, peeled and chopped 1 teaspoon of chili powder 1 tablespoon of turmeric 3-4 tomatoes, grated or coarsely chopped and peeled Other ingredients can be added as desired: You can add a ready-made curry spice mix, which is abundant in stores, or create your own special blend. Substitute chicken with pork, and don't forget about bay leaves. Coconut milk can be confidently replaced with cream (make sure the cream doesn't curdle). A can of coconut milk — 400 ml, can be reduced to as little as 200 ml (this also applies to cream).
Ingredients
- Olive Oil 2 tablespoons
- Skin-On Chicken Breasts 20 oz
- Onion 1 head
- Salad Potatoes 2 pieces
- Carrot 1 piece
- Passata Tomato Sauce 2 tablespoons
- Barbecue sauce 10 oz
- Coconut Milk 1 can
- Salt to taste
- Rice 10 oz
- Tomatoes 5 oz
- Mild Chili Spice 2 pieces
- Curry 5 leaves
Step-by-Step Guide
Step 1
Cut the vegetables and meat into small cubes. Season the meat with salt and pepper, drizzle with olive oil, and sauté. Add the onion and carrot. After a couple of minutes, add the potatoes, pour in the coconut milk, and simmer on low heat.
Step 2
While the vegetables and meat are simmering, prepare the curry sauce (see note).
Step 3
Toast the seeds and leaves without oil, cool, and grind. Add turmeric. Blend the fresh chili, onion, and ginger, combine with the tomatoes and powder. You can add chili powder for spiciness.
Step 4
Combine the finished sauce with the meat and vegetables, add the tomato paste, season with salt, and bring to readiness.
Step 5
Boil the rice separately. Serve the Japanese curry by placing a portion of rice on one half of the plate and a portion of curry on the other, without mixing.
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