Try these 4 ways to make delicious chicken curry without fear of being sick

Chicken curry is a familiar dish to Vietnamese people. This dish not only appears on many banquet tables such as weddings, birthdays, etc., but is also popular in Tet meals. Do you know how to cook delicious chicken curry? Let's go into the kitchen with Long Phuong and try this simple but extremely delicious way to cook chicken curry!

Chicken curry is a dish originating from India. When coming to Vietnam, this dish is spiced less and modified with familiar ingredients to better suit Vietnamese taste.

1. How to make Southern-style chicken curry

Prepare materials:

• 1.2kg chicken 
• 500g sweet potato
• 300g taro
• 40g purple onion
• 30g garlic
• 3 cloves of lemongrass
• 6g ginger
• 6 dried chili
• 400ml coconut water 
• 250ml fresh milk without sugar
• 300ml coconut milk 
• 500ml coconut water (400ml water + 100ml coconut milk)
• Spices: ½ spoon of chili powder, 1 spoon of curry powder, 1 spoon of turmeric powder, ½ spoon of five-spice powder, 2 spoons of salt, 2.5 spoons of rock sugar, 3 spoons of seasoning powder, 1.5 spoons of MSG.

How to make Southern style chicken curry

Step 1: Prepare ingredients

Peel and mince the shallot, garlic, and ginger. Finely chop dried chili. Chop the onion into small wedges. Crush the lemongrass and cut it into 5-6 cm long pieces. 

Use salt evenly on the skin and inside of the chicken, then wash the chicken. Cut the chicken neck, chicken legs, chicken wings to cook soup or you can cook the whole chicken as you like. Chop the chicken into 3-4 cm thick pieces, cut it firmly so as not to break the bones. 

Step 2: Marinate the chicken 

Add the chopped chicken bowl big. Next, put in bowl 1.5 teaspoons seasoning, 1.5 teaspoons of sugar, 1 teaspoon of MSG, 1 teaspoon of Indian curry oil, 1 teaspoon of paprika, red onion and minced garlic, finally add 1 teaspoon of cooking wine and mix well . Place the marinated meat in the refrigerator for about 2 to 4 hours.

Step 3: Make seasoning 

Put 1.5 liters of water in a bowl of water and 1.5 tablespoons of dissolved salt. Peel potatoes and taro. Cut the potatoes into large pieces and put them in a bowl of water, soak for about 10 minutes and take them out and wash them. 

Next, put 2 tablespoons of cooking oil in the pan and add the potatoes. Note that you should not add too much oil because the potatoes will become mushy and cause a feeling of suffocation. When the potatoes are golden brown, take them out and drain the oil. 

Put the oil in the pan, put the prepared lemongrass pieces in the pan and fry until fragrant. Then add the minced garlic and onions and saute until fragrant. If you like spicy, you can add dried chili to the island. Add 1 teaspoon of curry powder, 1 teaspoon of turmeric powder, and ⅓ teaspoon of five spice powder and stir for 30 seconds. 

After marinating, the chicken has absorbed the spices. Take the chicken out of the refrigerator and put it in the mixture you just prepared, stirring well so that the chicken is cooked evenly as well as the most seasoning. When the chicken is cooked, turn off the heat and place in a large pot.

Step 4: Cook the curry

Put the lightly fried chicken and 400ml of coconut water, 500ml of coconut water, 1 teaspoon of salt, 1 teaspoon of seasoning, and the lightly sautéed lemongrass part. Cover and let cook on medium heat for 20 minutes. 

When the chicken is tender, add 300ml of coconut milk to the pot to retain the fatty aroma of the broth. Next, put the pre-fried potatoes in the pot. Cook for another 5 minutes until the potatoes are soft. 

To increase the deliciousness, add 200ml of unsweetened fresh milk, 1 teaspoon of rock sugar, 1/2 teaspoon of seasoning powder and the pot. Taste and adjust seasoning according to family taste. 

Step 5: Finished product

Stir the soup well so that the spices and the chicken and potatoes are mixed. The chicken curry at this time has an attractive aroma, the chicken meat and broth have an eye-catching saffron color. 

2. How to make Indian-style chicken curry

Prepare materials:

• Prepare materials:
• 1kg chicken 
• Vegetables of your choice: potatoes, carrots, eggplant, beans, onions
• Cornstarch
• 1 teaspoon turmeric powder 
• 1 teaspoon curry powder
• 2 teaspoons of garam masala powder
• 1 tablespoon unsweetened yogurt
• ½ teaspoon sugar/honey
• Minced garlic and ginger
• Spices: cooking oil, salt, pepper...

How to make Indian chicken curry

Step 1: Prepare ingredients

• Wash chicken with diluted salt water, drain then cut into bite-sized pieces. Marinate the chicken with turmeric powder, curry powder, garam masala powder, unsweetened yogurt, honey, minced ginger and garlic... for about 30 minutes to infuse.
• Wash vegetables and cut them into bite-sized pieces. Onion cut into small cubes. 

Step 2: Cook curry

• Heat the pan, add cooking oil, saute the onion until fragrant. 
• Stir-fry the marinated chicken and potatoes and carrots. Add a little water to cover the chicken, bring to a boil, then lower the heat, cook for another 15 minutes, then add the eggplant and green beans. 
• Skim the foam, season to taste, season to taste, simmer for about 5 minutes. 
• Mix cornstarch with a little water, gradually pour into the curry pot. Pour and stir until it reaches the desired consistency, then stop. Boil again and turn off the stove.

Step 3: Done 

Scoop the curry into a large bowl, sprinkle herbs on top and enjoy hot with rice or bread. The special flavor of Indian curry is thanks to the harmonious combination of yogurt and the aroma of garam masala powder. This dish will be extremely wasteful on cold winter days

3. How to make Thai-style chicken curry 

Prepare materials:

• Chicken meat: 500gr
• Pumpkin: 100gr
• Cowpeas: 100gr
• Coconut milk, Thai curry
• Lemon leaves, basil, ginger 
• Spices: fish sauce, sugar, MSG

Steps 

Step 1: Prepare ingredients 

• Peel the pumpkin, wash it, cut it into bite-sized squares. 
• Strip the string beans and break them into 5-7cm long pieces.
• Wash chicken with diluted salt water. Filter the bones. Boil the bones with about 500ml of water, add ginger slices for aroma. The meat is cut into bite-sized pieces. 

Step 2: Cook curry

• Heat the pan, add cooking oil, add 6 tablespoons of Thai curry to the sauce over low heat until the sauce dries. 
• Pour in the chicken broth and bring to a boil. When boiling, lower the heat, add chicken, coconut milk, lime leaves, season to taste and cook over low heat. 
• Add the pumpkin first, cook for about 5 minutes, then add the string beans. When the ingredients are soft, turn off the stove. 

Step 3: Done 

Scoop the curry into a bowl, add basil leaves on top and it's done. Lime leaves and basil create an extremely unique and attractive flavor for Thai curry. 

4. How to make Japanese-style chicken curry 

Prepare materials

• Chicken: 1kg 
• Carrots, potatoes, onions, apples 
• Unsalted butter
• Sốt worcestershire
• All-purpose flour 
• Minced garlic and ginger 
• Spices: salt, pepper, soy sauce, ketchup, curry powder 

How to make Japanese-style chicken curry

Step 1: Prepare ingredients 

• Wash the chicken meat, remove bones, fat and  skin. The meat is cut into bite-sized pieces. 
• Peel and grate apples. 
• Carrots, potatoes, and onions are cleaned and cut into small pieces. 

Step 2: Stew chicken and vegetables 

• Heat the pot and add the chicken fat and chicken skin, stirring continuously to release the chicken fat.
• When the chicken skin is golden, add minced ginger and garlic and saute until fragrant. Then pour in the chicken, season with spices, stir well for 3 minutes until the chicken is firm. 
• Continue adding carrots, potatoes, onions, add 1 liter of water, cover, bring to a boil, then lower the heat. 
• Skim the foam, season to taste and continue to simmer for another 20 minutes. 

Step 3: Cook curry 

• Heat the pan and add about 50g of unsalted butter to melt. Continue adding 50g of all-purpose flour and stir well until the butter and flour are mixed together. 
• Add 3 tablespoons of curry powder to the flour and unsalted butter mixture above, stir well, to obtain a curry sauce mixture. 
• Gently spoon the stew into the curry pan, stir well to mix the stew and curry together. Then add the entire pot of chicken and stewed vegetables into the pan, continue stirring well.
• Add the grated apple and a little soy sauce. 
• Finally, add 30ml of worcestershire sauce, 30g of tomato paste, stir well and turn off the stove. 

Step 4: Done

Scoop the curry into a large bowl, sprinkle some chopped coriander on top and it's done. Or pour curry over hot rice and enjoy. 

5. Enjoy chicken curry

• The perfect chicken curry is when the chicken and other vegetable ingredients are cooked and tender, blending with the rich, greasy sauce. You can eat it with hot rice, noodles, and bread, which are all very appealing. 
• If you don't eat it all, you can remove the box and store it in the refrigerator for about 2-3 days. 
• This is a hot dish. Therefore, to ensure the flavor and quality of the dish, don't forget to store the chicken curry in a ceramic bowl. 

6. Notes on how to make chicken curry 

To be successful with delicious curry, don't ignore the notes below.

• Curry is essentially a stew. Therefore, you can choose old chicken to cook and it will be very delicious. And remember to cook over low heat so that the ingredients in the pot blend together. 
• Coconut milk is a must when cooking chicken curry. You can make your own coconut milk to make the curry more fragrant and richer. 
• Don't ignore spices like onions, garlic, lemongrass, and basil. It helps create a special flavor for curry. 

7. Final verdicts

Above, Long Phuong Porcelain just shared with readers 4 how to make chicken curry most attractive. Wishing readers success with this dish!

Long Phuong Porcelain is a brand that has been with Vietnamese consumers for the past 20 years. Long Phuong's porcelain products are made from safe materials for health, glossy and glossy enamel, fired at the highest temperature in the market at 1380 degrees Celsius. Visit Long Phuong Showroom or contact us. by phone number ☎️ 0989 595 866 ☎️ or e-commerce platforms.