How to dose the spices, cook in the right way and do not miss the combinations – because the vegetables do not go there, but the rice does. And a nice bottle of the right wine
According to a recent survey Doxa Advice / Unaitalia is the curry chicken (35.1% of preferences) the most loved ethnic dish by Italians.
To reveal all the secrets is Thomas Myladoor, owner de The Guru, historic Indian restaurant, for 25 years in the capital. If there are many versions of the recipe that circulate and the variations that are made to the dish, the original version, which you could also find in India, is this one – collected by the blog www.vivailpollo.it – the platform that the association of reference of the poultry sector dedicated to chicken lovers.
Masala yes, chili too
What should a beginner in Indian cuisine pay attention to? "Certainly the balance in the use of spices – explains Thomas Myladoor – for this advice I use the masala, a mix that includes a dozen different spices, ranging from chilli to cinnamon, from cumin to black pepper to cloves, wisely dosed and with the right proportion. The only spice that can be used at will is the chili pepper, from you can add according to your tastes. "
Don't burn the spices
Another recommendation is on the cooking of the ingredients: "the tomato must be cooked very well, as if to make a sauce, while the spices are only delicately roasted: if they burn they lose their unmistakable aroma and in that case … I recommend starting over ! "
The rice to combine, the vegetables not to put
The classic rice to be used is basmathi: “it is the tastiest – adds Myladoor – it is important, however, not to let it overcook and pay close attention to cooking. Better to use so much water and then drain it, without trying to put the right water in the pot and then wait for it to be absorbed. "Several recipes combine the chicken curry with vegetables, but according to the expert it is a mistake:" vegetables alter the taste of chicken, should be served separately. "
The wine
To enjoy a perfect curry chicken, you just need to uncork a bottle of Gewurztraminer or Muller Thurgau, aromatic wines that go well with Indian cuisine, very spicy.
Curry chicken: the recipe
Ingredients for 4 people
Chicken bust of about 800 g, peeled and cut into pieces
1 and a half tablespoons of chicken masala (chicken masala)
1 teaspoon of garam masala
3 fresh and ripe diced tomatoes
2 sliced onions
blend together 3 slices of garlic + 2 cm of fresh ginger root
half a glass of coconut milk
100 ml of sunflower oil
Method
Brown the onion and add the chicken masala. After 1 minute add the previously prepared mixture of garlic and ginger; after 2 minutes add the tomatoes and cook over medium heat until a mixed sauce is obtained. Add chicken and salt. Cook with lid at the beginning for 10 minutes and then continue cooking uncovered. While finishing cooking add garam masala and coconut milk. Mix everything and continue cooking for another 5 minutes.
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