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chicken curry

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chicken curry

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

60 min(s)

Porções

4 servings

Cintya Sato

@receitasdajapa
  • Ingredients
  • Recipe
  • Boneless drumstick in cubes - reserve the chicken skin to make pururuca500 g
  • medium diced onion1 unit(s)
  • Minced Garlic Cloves4 unit(s)
  • Lemon Juice1 unit(s)
  • Olive oil1 tablespoon
  • Curry tablet2 unit(s)
  • Cumin powder1/2 teaspoon
  • Cinnamon powder1/2 teaspoon
  • Spicy paprika1 teaspoon
  • Bay Leaf2 unit(s)
  • grated ginger1 teaspoon
  • Refined sugar1 tablespoon
  • Natural yogurt1 cup
  • Tomato sauce1/2 cup
  • Coconut Milk200 ml
  • Roasted sesame oil1 tablespoon
  • Salt to taste
  • Black pepper to taste
  • Peanut without salt to taste
  • Coriander to taste
  1. Start by seasoning the meat with: salt, lemon and black pepper to taste.
  2. Enjoy and season the chicken skin with: salt and black pepper. Leave the skin cut into medium cubes.
  3. In a hot pan, put a drizzle of oil and add the onion.
  4. Once the onion is golden, add the dry seasonings: bay leaves, cumin, ginger, cinnamon and hot paprika. Mix well for the condiments to release aroma and flavor for the recipe.
  5. Add the curry powder and the sugar. Mix.
  6. Add the chicken and cook along with the seasonings.
  7. When the chicken is cooked, add the minced garlic.
  8. Sauté a little to enter with the liquids: tomato sauce, natural yogurt and coconut milk. Mix well and let it cook until it reduces a little, thickens the sauce and concentrates the flavors. More or less 10 minutes.
  9. With the sauce reduced, adjust with salt and pepper, if necessary. Try it and see if there is a need for other condiments as well, such as: curry, paprika, cumin, cinnamon, ginger, bay leaf…
  10. Seasoning right, turn off the pan and put the toasted sesame oil.
  11. In another hot skillet, fry the chicken skin. You don't need to put oil in the frying pan because the skin itself has already released a lot of fat. Start frying with the skin in contact with the frying pan (it can happen that as you fry, it starts to curl up, it's normal). Fry on both sides and remove when the skin is golden and dry.
  12. To serve, my suggestion is rice, the chicken with sauce, a little of the roasted and unsalted peanuts, cilantro to taste and the crackling of the chicken skin. I served it with Japanese rice, but with seasoned rice it works great too!

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