Preparation: Step 1
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To prepare the chicken carry with rice, take out all the products in advance: it will be more convenient and faster to cook.
For this recipe, fonduply hip meat is suitable, but it is more convenient to use chicken breast fillet.
If your kitchen does not have carry paste, you can replace it with a home mixture of spices: ground coriander, turmeric, ginger, pepper and pinch of pepper. Add some liquid ingredients — tomato paste and soy sauce. It will turn out a decent analogue.
If you do not like severity, you can not add chili pepper.
Ginger can be used both fresh and dry ground.
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Step 2
Cut the meat with long thin strips or cubes — as you like more. The main thing is that the pieces are approximately the same size — so they will be fried evenly and remain juicy.
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Step 3
Warm up a deep pan or wok, pour a little oil and fry the chicken until golden crust. Transfer the finished meat to a plate.
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Step 4
Prepare onions, clean and cut into large feathers.
I used red onion. The usual onions or onion is also suitable.
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Step 5
In the same pan where the chicken was fried, fry the chopped onion.
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Step 6
Pass the garlic with a knife and chop finely.
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Step 7
Then add garlic to the pan.
If you use fresh ginger, grate it on a fine grater and add it. Also Chile.
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Step 8
I used the carrots already grated by shavings, just add it to the pan.
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Step 9
Cut sweet pepper with thin strips or cubes. It is better to take bright — red or orange — so that the chicken Curry with rice looks more appetizing.
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Step 10
Add pepper to other vegetables and mix. Preparing for 2-3 minutes — it is important that the vegetables remain slightly crispy.
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Step 11
Add carry paste (1-2 tablespoons) to vegetables.
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Step 12
Fry 1-2 minutes until the spices open and begin to fragrant. This is the basis for Curry sauce with chicken.
Advice: If you like it more, increase the number of pasta or add more chili.
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Step 13
Pour coconut milk and mix thoroughly. Milk should fully connect with Curry — you get a homogeneous and fragrant carry sauce.
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Step 14
Add a tablespoon of soy sauce, slightly sugar for balance and juice of a quarter of lime. Mix everything. It will turn out to the taste of carry and coconut milk — with notes of sweets and sourness.
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Step 15
Put the pieces of chicken back in the pan. Stir with sauce. Let it boil, then reduce the fire and simmer for 7-10 minutes under the lid — until the softness of meat and thickening the sauce.
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Step 16
If you want to make a carry sauce with chicken thicker — dilute a team spoon in the water and pour into a pan, mix thoroughly.
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Step 17
While the chicken is stewing, boil the rice. Jasmine or basmati is best suited — they go well with spicy chicken carry in coconut milk. Read more, see here 👇🏻
How to cook the crumbly rice of the basmati in a pan
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Step 18
Put rice on the plate, on top — chicken in Curry sauce, pour gravy. Sprinkle with chopped greens, sesame seeds and, if desired, add a drop of sesame oil and a little lime zest.
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Step 19
It turns out a rich, spicy, delicate and very home dish. This chicken in coconut milk with carry and rice warms, pleases with tastes and carries to fragrant Asia.
Bon appetit!
📌 Want to try other options? Look at our selection chicken in a pan with photos and videos — There are recipes for every taste!
