How to make your own authentic rich spice curry 'plenty of chicken coconut curry' at the shop level
When eating curry at a curry shop, there should be many people who have thought, ``If you can make it yourself, you can always eat delicious curry ...''. However, when trying to make a full-fledged curry, I wondered, 'Is it necessary to simmer for hours?' Therefore, I tried to summarize the recipe of `` Rich coconut curry with chicken rumbling '' that can be made with only relatively easy-to-obtain ingredients devised by curry-loving editorial staff with a lot of photos.
The ingredients required to make coconut curry for 4 to 6 people are as follows.
Oil: 2 tablespoons
Salt (for pre-treating chicken): 15g
Salt (for adding later): 1 teaspoon
Whole tomatoes: 1 can
Coconut milk: 400ml
Cloves: 7 grains
Cardamom: 5 grains
Cinnamon: 1/2 stick
Turmeric: 1 teaspoon
Cayenne pepper: 1 teaspoon
Coriander powder: 4 teaspoons
Cumin powder: 1 tablespoon
Garlic: 2 cloves
Chicken thigh: 600g
Consomme: 1 teaspoon
First, prepare the chicken thighs. Put 500ml of water, 15g of salt and 10g of sugar in a bowl and mix well.
Cut the chicken thighs into bite-sized pieces and add.
Wrap and put in the refrigerator for 3 hours.
Crush everything by hand.
Next, put 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon cayenne pepper, 4 teaspoons coriander powder, and 1 tablespoon cumin powder on a plate.
Minced ginger and garlic.
Coarsely chop the onions.
Once the ingredients are ready, add 2 tablespoons of oil to the pan and add hand-crushed cinnamon, cardamom and cloves. Heat over low heat until small bubbles form.
When bubbles appear, add ginger and garlic.
Fry until the garlic turns brown.
Then add the onions and sauté over high heat.
Fry until it becomes a fox color OK.
After sautéing the onions, add whole tomatoes.
Crush with a wooden spatula and fry until the moisture is gone.
It is OK if the moisture is removed to the extent that it does not collapse even if you lift it with a wooden spatula like this.
Lower the heat and add the powdered spices.
After adding the powdered spices, stir-fry over low heat for about 3 minutes while stirring.
Next, put in the chicken.
Fry over medium heat until the surface changes color.
When the chicken is fried, add the consomme.
Add coconut milk and mix well.
After mixing well, reduce the heat to low enough to bubble small bubbles, and simmer for 20 minutes. It is good to mix from the bottom occasionally.
Simmer for 20 minutes and you're done.
I served it on a plate. At the cooking stage, the scent of spices and the scent of coconut filled the entire editorial department, so hungry editorial staff gathered around the curry pot.
When you try to eat it, the rich flavor of coconut and the sweet scent of cinnamon and cloves will jump into your nose. When you put it in your mouth, the first thing you feel is the sweetness of coconut, and later you can feel the umami of chicken, the refreshing spiciness of ginger, and the unique aroma of spice curry made from multiple spices. The spice flavor is quite strong, but the coconut milk masks the flavor, so an editorial staff member who doesn't usually eat spice curry commented, ``The spice taste is strong, but it's so easy to eat!'' I was.
The great thing about making your own spice curry is that you can customize the size of the chicken and the level of spiciness to your liking. The ingredients used this time should be available at relatively large grocery stores, so please try making them.