Recette indienne poulet au curry : Un délice épicé pour vos papilles
A flavorful Indian chicken curry with coconut milk, perfect for a family dinner. This dish combines traditional spices with a creamy sauce for an exotic and comforting culinary experience.
Equipment
- Casserole
- Couteau
- Planche à découper
- Cuillère en bois
Ingrédients
- 4 filets de poulet
- 2 c. à c. curry
- 2 c. à s. concentré de tomates
- 1 c. à s. huile végétale
- Sel
- 400 g tomates pelées concassées
- 30 cl lait de coco
- 1 oignon
- 1 gousse ail
- 1 morceau gingembre frais
- 1 c. à s. curry
- 2 c. à s. huile végétale
- 2 c. à s. jus de citron vert
- 1 c. à c. sel
- 300 g riz basmati
- ½ bouquet coriandre fraîche
Instructions
- Préparation du poulet: Cut the chicken fillets into large pieces. Mix the tomato paste, 2 tsp curry, 1 tbsp vegetable oil, and a pinch of salt. Coat the chicken pieces and let them rest for a few minutes.
- Saisir le poulet: Heat a skillet over medium-high heat and sear the chicken pieces for one minute on each side to brown them. Set aside.
- Préparation de la sauce: Finely chop the onion, grate the garlic and ginger. In a sauté pan, heat 2 tbsp vegetable oil and sauté the onion for 5 minutes. Add the garlic and ginger, cook for 2 minutes, then stir in 1 tbsp curry and let it toast for a few seconds. Add the crushed peeled tomatoes, coconut milk, and 1 tsp salt. Stir well.
- Cuisson du curry: Return the chicken pieces to the sauté pan. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes. Uncover and cook for an additional 5 minutes to reduce the sauce. Stir in the lime juice and adjust seasoning as needed.
- Service: Cook the basmati rice according to package instructions. Serve the curry hot over the rice, garnished with chopped fresh cilantro.
Notes
- For a more authentic flavor, use ghee instead of vegetable oil.
- Grind your own spices (coriander, cumin, etc.) in a mortar or spice grinder for a fresher, more intense taste.
- The curry can be made ahead and reheated over low heat with a splash of water to adjust the consistency.
- Serve with naan or chapati for an even more traditional experience.