Marinated chicken curry

Ingredients for Making Pickled Chicken Curry

Ingredients for making chicken curry:

  1. Chicken broiler peeled 1.5 or 2 kilograms
  2. Ginger root 100 grams
  3. 5 cloves of garlic
  4. Green chili pepper 1 piece (length up to 2 centimeters)
  5. Sweet bell pepper 2 pieces
  6. Vegetable oil 3 tablespoons
  7. Red onion or regular 4 heads (large)
  8. Curry leaves 1 sprig (powder can be replaced with half a teaspoon)
  9. Parsley 1 bunch
  10. Fresh tomato 3 pieces (large)

For marinade:

  1. Ground ginger 1 teaspoon
  2. Garlic powder 1 teaspoon
  3. Ground curry 2 teaspoons
  4. Turmeric powder half a teaspoon
  5. Coriander ground floor teaspoon
  6. Fennel powder 2 teaspoons
  7. Garam Masala (Indian seasoning) 1 teaspoon
  8. Salt to taste to taste
  9. Distilled pure water 1.5 cups
  • Main Ingredients Chicken
  • Serving 5 servings
  • World Cuisine


Paper kitchen towels, Cutting board, Teaspoon, Glass, Tablespoon, Cloth, Refrigerator, Deep bowl, Knife, Blender, Stove, Oven, Coop with lid, Wooden spatula - 2 pieces, Dish

Cooking Pickled Chicken Curry:

Step 1: pickle the chicken.

First, prepare the chicken. According to the recipe, our broiler chicken is already cleaned without feathers, upper hairs and viscera. Just rinse the carcass under running water, dip it with paper kitchen towels in order to get rid of excess fluid, and put it on a cutting board. In order to marinate the chicken, prepare the marinade, mix in a bowl 1 teaspoon of ground ginger, garlic powder and garam masala. The last spice is the famous Indian seasoning, which is used in the preparation of meat dishes, it can be purchased in any supermarkets, markets or online stores. It consists of black and white peppers, cloves, caraway seeds, cinnamon, black and brown cardamom and many other spices. Let's go back to our dish, add to the above ingredients 2 teaspoons of curry powder and ground fennel. Then the entrance goes half a teaspoon of turmeric and ground coriander. So that the marinade is not fresh, we add salt and a half cup of pure distilled water to taste. Pour water into a thin stream intensively mixing the mass with a tablespoon so that there are no lumps. Stir the ingredients until smooth until a dark brown gruel is obtained. The marinade is ready. We take the chicken, dip our hands in the marinade and smear it with it so that we don’t miss more than one piece inside and out. Tightly wrap the chicken with cling film, put in a deep bowl and put in the refrigerator for 30 minutes. Now there are 2 options, the chicken will be prepared for baking through 30 - 40 minutes. But if you want it to marinate more, you can leave the chicken in the refrigerator for the night and cook it in the morning. The choice is yours, I cook it in different ways, in any case, the chicken turns out with a bang!

Step 2: prepare the vegetables, prepare the dressing.

While the chicken is pickling, prepare the vegetables and prepare the dressing. Gently cut the skin off the ginger root with a knife, rinse it under running water and cut into arbitrary pieces on a cutting board. Rinse under running water 1 sweet bell pepper and 1 hot green pepper. We cut off their stalks, remove seeds and veins. We clean 5 cloves of garlic from the peel. Grind all of the above ingredients with a blender to a puree consistency. The liquid part of the dressing is now ready to prepare all the other vegetables. Four heads of onions are peeled, rinsed under running water with tomatoes. Then, on a cutting board, with a knife, cut off the places on which the stalks were attached and cut them with an average cube with an approximate diameter of 1 by 1 centimeter, cut the onions into half rings with a thickness of 5 millimeters. Curry Leaves and Parsley rinse under running water, shake off excess liquid over the sink and chop off slices of medium size or as you like best. Sliced ​​ingredients are laid out separately on plates. We turn on the stove to a strong level and put on it a duckweed, on the bottom of which we pour 3 tablespoons vegetable oil. After the ducklings heat up and the butter is hot, put chopped onion in it, fry it for 1 - 2 minutes until transparent and add tomatoes, stew vegetables 45 minutes. Then we throw greens into the duckweed and pour the vegetable mass whipped on a blender, 1 cup pure distilled water, bring to a boil and simmer the ingredients yet 2 minutes, Intensively mixing them with a wooden spatula.

Step 3: Cook the Pickled Curry Chicken.

Preheat the oven to 170 - 180 degrees. From the fridge we take out the already pickled chicken, remove the cling film from it and put it in the lamb right into the stewed vegetables. We cover the ducklings with a lid and give the carcasses, steamed in marinade and vegetables 10 to 15 minutes. During this time, she will start up the juice, which will be mixed with an almost ready sauce. Then we remove the lid from the duckweed, gently turn the chicken upside down with two wooden spatulas on the side that it was stewed in the sauce. We again cover the duckweed with a lid and put it in a preheated oven. Bake chicken 20 minutes under the lid so that the pickled meat is well baked and 20 - 25 minutes without a cover in order for the chicken to crust. In total, roasting will take 40 - 45 minutes. The meat of pickled chicken is very tender and quickly baked in the oven. We take out the finished chicken very carefully and gently with 2 shovels from the ducklings and put it on the dish.

Step 4: serve the pickled chicken curry.

Marinated chicken curry can be served in a lobster or on a large platter. Rice or mashed potatoes made with butter and milk are impressive for this dish. Marinated chicken curry can become a crown dish on your table, and it doesn’t matter if it’s festive or you just decided to pamper your family and loved ones, no matter how delicious or exotic. I am sure you will like this magnificent dish and, tasting it, you will enjoy every bite and unique taste. Enjoy your meal!

Recipe Tips:

- - Garlic powder can be replaced with another 2 to 3 garlic cloves.

- - For this dish you can use any kind of onion, Crimean red, ordinary red, leek, white onion.

- - If you want your chicken to be hotter, you can add another 2-3 pieces of green hot pepper.

- - The longer the chicken is pickled, the softer its meat becomes and the faster it cooks. If you marinated the chicken for 30 minutes, after baking it will be ready for 1 hour. If you pickled the chicken for 1 night, its cooking time will decrease, such a chicken will be ready within 30 - 40 minutes. If the chicken has been pickled for 24 hours, then it will be baked in 30 minutes.

- - All the above vegetables and greens, instead of being sliced ​​and stewed, can be ground in a blender, diluted with water and boiled for 10 minutes, and after that add the pickled chicken to them.