Madras curry chicken

Category: Meat dishes
Madras curry chicken

Ingredients

Chick 1 PC.
Bulb onions 1 PC.
Garlic 2 slices
Frying oil 3 tbsp. l.
Seasoning 1 tbsp. l. with a slide
Water or broth
Salt
Lemon juice
Tomato paste (optional) 1 tbsp. l.

Cooking method

  • Pour oil into the "Master Pilaf", turn on the beginning of the "Roasting". Put finely chopped onion and chopped garlic, after 2-3 minutes add 1 tbsp. l. powder \ "Curry \", switch the regulator to \ "Stew \" and cook this mixture for 3-4 minutes. Put the prepared chicken cut into portions in a saucepan, mix well with spices and simmer under a lid for 30-40 minutes.
  • If the liquid has boiled away strongly, add water or broth. If desired, add tomato paste during stewing. Season with salt and lemon juice.


Tanyusha
Yana will definitely try it very tasty. I want to try chicken in beer, I usually do it in the oven in a ceramic saucepan, but I think it should work well in a cauldron too.
Admin
Pay attention to the photo of the legs. How big is the cauldron, that all four pieces fit freely, and do not stick to one another. Due to this, they are fried smoother, do not break and it is convenient to work with a spoon or fork.

I want to try baking pancakes in a cauldron.
Owl
Yana, is it necessary to periodically turn this wonderful chicken during the cooking process? And yet - is it not a broiler, but just a chicken? Are small chickens sold in stores? (I apologize for the last question - it may seem stupid, but I am an "amateur" in cooking, not a professional ...).
Tanyusha
Little owl chickens are sold in the store, but they are rare, mostly huge broilers. Basically on the market, I get chilled snacks for tobacco there.
Owl
Quote: tanya1962

Little owl chickens are sold in the store, but they are rare, mostly huge broilers. Basically, on the market, I get chilled snacks for tobacco there.

tanya1962, Thank you so much for the information! Indeed, in the stores there are "huge" broilers (that's why I asked this question) - I fry them on a spit in the microwave with grill and convection, but I want something new ...

Tell me more, please - on the market these chickens are not sold by private owners (a grandmother with a couple of chickens), but from trays from the manufacturer - as I understand it? And at least roughly - the optimal weight of this animal? And then I "torment" broilers in the oven and 1 kg 800 grams

Thanks in advance.
Admin

"Tell me more, please - on the market these chickens are not sold by private owners (grandmother with a couple of chickens Winking), but from trays from the manufacturer - so I understand? And at least roughly - the optimal weight of this animal? And then I" torment "broilers in oven and 1 kg 800 grams "

I will answer.

I do not buy chickens and chickens, but domestic "chickens" in the market from sellers in the meat row (for example, in Butyrsky), which weigh no more than 0.5 kg, and are sold not by weight, but with a firm cost of 150 rubles each. I also bought such chickens at the Riga market, also with a solid price. They roast very quickly, it's young. Two of these will be included in the Master.
Owl
Admin, thank you very much for the detailed answer!
Yana
Quote: Owl

Yana, is it necessary to periodically turn this wonderful chicken during the cooking process?

Owl, our girls have already answered where you can buy a chicken.And I will answer the question about cooking.
According to the recipe, chicken pieces are not fried, but immediately stewed in seasonings and their own juice. Do not turn over. I did as indicated, but a couple of times I turned the legs over when stewing, because they are large. If the pieces are small, then I think you can not turn it over. And yet, it seems to me that at first you still need to fry these pieces a little, and then simmer. So it will probably be more beautiful. The recipe is new for me, so I will take this into account in the future.
Owl
Thank you very much, Yana! Now I am completely grounded in theory, the only thing left is to "implement the project" in practice: find a chicken and cook. This chicken according to your recipe seemed very appetizing to me
Owl
While I was waiting for an answer about rice in "Master Pilaf" (did not wait), I prepared chicken in curry sauce (recipe from Yana on page 12 of this thread).

Yes-ah ... It's delicious in an exotic way (although the chickens are domestic).

general_view.JPG
Madras curry chicken
chicken.JPG
Madras curry chicken
Viki
Yana, thanks for the reference, there are many interesting things, I'm studying ...
I cooked chicken thighs with curry, it turned out very tasty:
Madras curry chicken
My eaters ordered to make the same whole legs. Would you have seen the seller's face when I asked for two right legs and two left ones.I decided that this would be more convenient in the Master ...
Yana
Viki, it turned out very appetizing!

Quote: Viki

Yana, thanks for the reference, there are many interesting things, I study ...
I cooked chicken thighs with curry, it turned out very tasty.
My eaters ordered to make the same whole legs. Would you have seen the seller's face when I asked for two right legs and two left ones.I decided that this would be more convenient in the Master ...


But really, it is more convenient to arrange them in the Master-pilaf saucepan.

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