Thai Chicken & Mango Curry in 30 minutes!

A delicious creamy and sweet curry, this chicken and mango curry uses mango puree in the sauce as well as rich coconut cream. Simple to make in under 30 minutes from beginning to end, the Thai flavours sing in this delectable dish.

One of the inevitable things about a new year appearing from around the curve is the oft-asked question, "So what is your new year's resolution?". I'm not a firm practitioner of the resolution but I will admit that there are certain things that I may want to do this year. But they aren't exactly your standard things like "lose weight, work out more (I would be setting myself up for a fail) and drink less."

Mine are more things like:

1) develop magic skills

2) visit Harry Potter world and Cuba

3) eat more food

4) see if it is too late to become a police detective

Perhaps I don't really understand this resolution stuff properly but this was all I could come up with while I was cooking and thinking (which is when I do my thinking apart from in the shower). I was so distracted that I didn't actually intend to blog this recipe which is why there is just a pic of snake beans that I thought were pretty enough to put on instagram (they weren't). I was merely playing around in the kitchen. I'm not even sure if this is an authentic Thai dish or not so the Thai is more in reference to the flavours rather than any claim to authenticity.

I picked up some great mangoes and snake beans at the market and decided to make a chicken curry with them. I think I was thinking along the lines of the Thai duck and lychee curries that I've eaten and how the fruit cools against the spicy coconut of the sauce and meat. I pureed some of the mango around the pip area as it was a bit too hard to cut it up into chunks and added it to the sauce. It ended up being so delicious that I decided that I just had to share it with you! This sweet and creamy curry is easily done in less than 30 minutes and makes enough to feed four hungry people.

So tell me Dear Reader, do you do new year's resolutions? And if so, what are yours this year? Did you end up fulfilling last year's?

Thai Chicken & Mango Curry in 30 minutes

An Original Recipe by Not Quite Nigella

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Oil for frying
2 onions, peeled and chopped* I put them in a small food chopper with the garlic and ginger
4 cloves garlic, peeled and chopped
4 slices fresh ginger, peeled
3 tablespoons red curry paste
500g/1lb. chicken thigh fillets, cut into small pieces
2 cups coconut milk or coconut cream
2 cups chicken stock
1 large mango
1 bunch snake beans (or use green beans) chopped into 1 inch pieces
Fresh coriander/cilantro and Thai basil to garnish
Boiled rice to serve

Step 1 - First get the rice started because that will take about 15 minutes. Then place a few tablespoons of oil into a large wok or pot on medium to high heat. Add the onions, garlic and ginger and fry until golden. Add the curry paste and fry for a minute until very fragrant, then add the chicken pieces and coat in the paste. Add the coconut milk/cream and stock and place lid on and cook for 10 minutes until chicken has cooked through and the sauce has thickened. After 5 minutes, add the beans.

Step 2 - While the chicken is cooking, slice both cheeks off the mango and cut around the pip removing as much mango flesh as possible. Place the bits of mango flesh in the food chopper along with the the flesh from half of one cheek (remove the skin). Puree until smooth. Cut the rest of the 1.5 cheeks into small mango cubes.

Step 3 - Once chicken has cooked, add the pureed mango and taste for seasoning. As curry pastes vary I find that you may need to add fish sauce if it isn't salty enough, lime juice if it needs acidity or chilli if it needs spice. You shouldn't have to add sugar as the pureed mango gives the sauce additional sweetness. Once everything is cooked, add the mango pieces and top with the coriander/cilantro and Thai basil (go easy on the latter as it is strong). I pour a little of the coconut cream on top to make it a bit richer.

Thai Red Curry with Chicken & Mango

The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with kaffir lime leaves (key tip). Plus my secret tip for a thick, extra saucy, extra tasty sauce with 1/3 less calories – MANGOES. Seriously. (But I’ve also provided the recipe using just coconut milk!)

Ever since my visit to the Groves Grown Tropical Fruit farm which I babbled about in the Coconut Shrimp/Prawns with Spicy Thai Mango Sauce recipe I shared a couple of weeks ago, I’ve been going a little mango-mad.

Mango sorbet. Mango cheesecake. Mango marinade (seriously SO GOOD!). Mango salsas.

I don’t want to overwhelm you with mango recipes so I decided to pick one more to share this summer. And really, there was no contention.

This Mango Thai Red Curry. There are no words. Honestly, I think it’s the best “from scratch” invention to come out of this kitchen for a while. LOOK how thick and saucy it is! With 1/3 less calories.

Everyone loves a great curry, especially creamy coconut milk ones. But I rarely have Thai curries midweek because of the calories….WOWZER! Coconut milk is seriously loaded with calories. There are 920 calories / 3,850 kilojoules in one 400g/13oz can of coconut milk. Did you know that??

Sure, you could go low-fat coconut milk. But it’s nowhere near the same……Those who have tried it will know exactly what I’m talking about when I say that the curry sauce is watery instead of creamy.

So the awesome discovery I made?? Switch out half the coconut milk with mango puree. That’s right, mangoes! In puree form it’s thick and creamy, has the sweetness of coconut milk – the PERFECT coconut milk substitute. With less than 1/3 of the calories of coconut milk.

And in case you are concerned, NO it’s not too sweet! Coconut milk is sweet anyway, so it basically replaces that. Plus, here are the ratios I use: 1 can (400g/13oz) coconut milk, 1 cup mango puree and 3/4 cup chicken broth/stock (thins out the mango, adds extra flavour depth).

There is no way anyone would taste this curry and think “this is sweet”.

To be clear – I did not invent this recipe in a bid to lighten up curry! I made it simply because I thought it would be delish – and it blew me away. And my taste testers. Especially when I told them it was so much healthier than the usual red curry!

This is the very first recipe I’m sharing which uses a store bought curry paste. And it’s in response to a request from a friend who mentioned that curries she makes using store bought curry paste just never tastes as good as restaurant curries.

There’s no denying that a made-from-scratch curry paste makes a difference. But you know what? The bigger factor is using store bought curry paste properly – freshening up the flavours by sautéing it with onion, garlic, ginger and chillies.

And the ultimate tip I have? KAFFIR LIME LEAVES. That is the key. They smell limey but are earthier, and when you plonk them into the sauce to simmer away, that is when the magic happens and you’ll make a curry that rivals a restaurant one.

I need to stop here. Otherwise I’ll write a thesis.

I really hope you try this. I can’t stress enough how delicious it is! Thick, creamy, EXTRA saucy with less calories. *Eyes fluttering* Thai curry heaven. – Nagi x

1 tbsp oil (vegetable, canola, grape seed)
3 garlic cloves, minced
½ tsp ginger, minced (not critical)
½ - 1 tsp red chilli, minced (Optional. I used 1 tsp.)
1 small onion, sliced (brown, white, yellow) or 3 eschallots
1.2lb / 600g chicken thigh fillets (or breast), cut into bite size pieces
4 - 5 tbsp Thai Red Curry Paste (Note 1)
1 can (400ml/13oz) coconut milk (full fat is better but low fat is ok too)
¾ cup chicken broth
1 cup mango puree, preferably fresh (1 large mango) (Note 2)
1 tbsp fish sauce
2 kaffir lime leaves

Jasmine rice
Coriander/cilantro leaves
Lime wedges
Fresh red chili, sliced

Heat oil in a skillet over medium high heat.
Add garlic, ginger, chilli (if using) and onion and saute until the onion is starting to soften.
Add chicken and cook until white all over but still raw inside.
Add curry paste and saute for 2 minutes until fragrant.
Add coconut milk and chicken broth. Bring to simmer, stirring to dissolve the curry paste into the liquid. Then add the mango, fish sauce and kaffir lime leaves.
Turn heat down to medium and simmer for 12 - 15 minutes, stirring occasionally, until the sauce is thickened. Adjust saltiness using fish sauce.
Serve over jasmine rice, garnished with coriander/cilantro, wedges of lime and slices of red chilli, if desired.

Nutrition per serving assuming 4 servings using MANGO puree. Note: This curry is saucier than most Thai curry recipes you’ll find!

Nutrition per serving assuming 4 servings using only Coconut Milk per Note 3.

Hi Nagi Could I replace the chicken with fish?

Have cooked this several times with the chicken & is so delicious !!

Definitely! Just pop it in right at the end, fish doesn’t take long to cook 🙂 N x

Could I use beef instead of chicken? Any adjustments?

Hi Sonja! What cut of beef do you have? 🙂

I want to make this but only have beef, would that work too?

Yes! If it’s a slow cooking cut, simmer slowly until tender 🙂 What cut do you have?

Karen Ellem says

Can this Thai curry be made with frozen mango chunks pureed?

Or would it be better with fresh mangoes?

Hi Karen! Frozen is just fine for this 🙂 Hope you love it! N x

How spicy is the red paste you use? Using mango, does it make this overly sweet?

Hi Jax! Because it’s curry paste from a jar, it isn’t that spicy. And the mango doesn’t make it overly sweet, in fact, the mango replaces coconut milk which is why this is so much healthier than the usual red curries. And coconut milk is sweet too so the mango just replaces that sweetness!

This one looks wonderful. Can it be made a day or two ahead and reheated? Is this likely to improve the flavour? I’m having a dinner party with a number of dishes and was hoping to make this a day ahead in order to make life easier!

Yes! It keeps so well!

Hähnchen-Curry - laktosefrei

für 4 Port.

250 g Cocktailtomaten
4 Stk. Lauchzwiebeln
400 g Hähnchenbrustfilet
2 EL Rama Pflanzencreme Culinesse Rapsöl
Jodsalz
Cayennepfeffer
250 ml Rama Cremefine zum Kochen Laktosefrei 15% Fett
240 g (1 Dose) Kichererbsen, abgetropft
1-3 TL Currypulver
1-2 Prisen Zucker

Zubereitung

1. 250 g Tomaten waschen und nach Belieben halbieren. 4 Lauchzwiebeln putzen. Am unteren Ende in Scheiben schneiden, das Grün in feinere Ringe schneiden. 400 g Hähnchenbrustfilet abspülen, trocken tupfen und in mundgerechte Stücke oder Streifen schneiden.

Tipp zu diesem Rezept

Dazu passen Brot oder Reis.

Zubereitungszeiten des Rezepts Hähnchen-Curry - laktosefrei:

Vorbereitungszeit: 20 min

Hier findest du die Nährwerte des Rezepts Hähnchen-Curry - laktosefrei.

One-Pot Coconut-Chicken Curry from The Cookie Editors

Here's a recipe, and a few more thoughts on this book, which is honestly just as good for busy singles as harried mommies.

I see many, many books every year that promise quicker, easier cooking. (Quick! Fast! 30-minute meals!) My tolerance of these books reached a limit long ago; they often feel dumbed-down and slightly disingenuous in their promises of ever-quicker meals.

This book, though, doesn't fall into that camp. It's a lavishly-illustrated, colorful, yet compact book separated into seven sections, which should give you an idea of its approach:

The Family Kitchen.

If I Could Just Make It To Wednesday.

I Want Something Simple, Fast And Hard to Screw Up.

I Want To Have a Family Dinner Where We All Eat the Same Meal.

Do Sandwiches Count?

I Want To Use What I Already Have.

Let's All Have a Playdate.

See how great those are? I ask those questions all the time, and I don't even have kids! The answers to those questions range from ultra-simple instructions and recipes for attractively-photographed flank steak and braised pork, to simple marinara, Swedish meatballs, and creamy chicken with shallots (pictured with a plastic kid's fork on the plate!).

The charm in this book is not necessarily original recipes. There are lots and lots of basics in here that you can find elsewhere. The advantage is having them all collected in one place for easy, inspiring access on a busy day. And for all their simplicity, these recipes do not talk down to the cook. They are bright, encouraging, and delicious to look at.

One of my favorite clusters of recipes comes in the "Hard to Screw Up" part of the book. There's whole-wheat spaghetti with fried onions and bread crumbs (hello! delicious!) followed by a great little section of "muffin-tin meals" — potato chip frittatas, and gorditas, for instance. Then we move into ice cube-tray sushi. (How fun!)

The book is chock-full of fun, simple, and delicious ideas like these that will appeal to moms, dads, kids, singles, and couples. This is a great little book for impromptu weeknight inspiration. I highly recommend it.

• Find the book: Time for Dinner: Strategies, Inspiration, and Recipes for Family Meals Every Night of the Week, by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang. Published by Chronicle Books (September 2010). $16.47 at Amazon.

Madras curry powder is a nice starter curry for kids—it's mild but still has a good range of flavors.

1 pound chicken tenders (preferably kosher)

3 tablespoons vegetable oil

1 small onion, peeled and chopped

1 garlic clove, peeled

1 tablespoon grated fresh ginger

2 tablespoons madras curry powder

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1 cup chicken broth

1 cup coconut milk

1 large Granny Smith apple, cut into small chunks

assorted toppings: roasted cashews or peanuts, fresh mango chunks, toasted coconut, chopped scallions, raisins

active time: 25 minutes

total time: 30 minutes

1. Season the chicken with the salt; set aside. Over medium-high heat, warm the oil in a wide, shallow saucepan or small Dutch oven.

2. Sauté the onion, garlic, and ginger for 2 minutes. Add the curry powder, coriander, and cumin and cook, stirring, until fragrant, another minute or two.

3. Add the broth and coconut milk and simmer for 10 minutes to thicken. Add the chicken and apple and cook for an additional 10 minutes or until cooked through. Serve with rice and whatever toppings you like.

(Images and recipe courtesy of Chronicle Books)

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mein Land und Gartengenuss

wo die Liebe den Tisch deckt, schmeckt das Essen am besten

Dienstag, 29. März 2016

Hähnchen-Curry mit Ananas

Hähnchen-Curry mit Ananas ist ganz besonders lecker wenn es schön gewürzt ist. Ich liebe gut

gewürzt und es passiert des Öfteren, dass ich meine Portion noch etwas nachwürze, genauer

gesagt nachsalze. Sicher, ich weiß, dass salzig essen nicht so besonders gesund ist. Aber salzig

essen habe ich wohl von meinem Opa geerbt; Er hatte immer einen tollen Spruch auf den Lippen

der besagte: „was salzig gehört soll salzig sein und was süß gehört soll süß sein“. So hat er es sein

Leben lang gehalten.

1 mittlere Zwiebel

1 rote Spitzpaprika

120 ml ca. Gemüsebrühe

100 ml Kokosmilch

30 ml frisch gepresster Orangensaft

100 g. Ananas gewürfelt (aus der Dose)

Öl für die Pfanne

Zwiebel schälen, vierteln und in dünne Scheiben schneiden. Ananas abtropfen lassen.

Öl in eine Pfanne geben, das Fleisch darin leicht Farbe nehmen lassen, aus der Pfanne nehmen

und separat ablegen.

Nun in derselben Pfanne die Zwiebeln und die Paprika anrösten, das Fleisch wieder dazugeben,

mit Salz, Pfeffer und Curry würzen und mit Gemüsebrühe, Orangensaft und Kokosmilch löschen.

Den Deckel auf die Pfanne legen und alles etwa 20 Minuten köcheln lassen.

Kurz vor dem Servieren die Ananasstücke dazugeben und nochmals abschmecken wenn es nötig

ist. Gegebenenfalls mit Saucenbinder oder Speisestärke abbinden.

Mit einem schönen Reis dazu servieren. Dann wünsche ich noch Mahlzeit!

Categorized | “Chicken”

Ultimate Curry Chicken?

Posted on 08 January 2010

A few months back I came across a wonderful video online of a fellow Trinbagonian living in the US who created a cooking video called “The Ultimate Curry Chicken” and though his method and ingredients of cooking curry chicken was a bit different than mine, I’m sure it was just as tasty. If you’ve watched my introduction video (click on “About” above) you’ll know that curry is not one of the things we grew up on and only years later when I moved to Canada and lived with my aunt, did I really start eating it. Don’t get me wrong, our mom is an excellent cook when it comes to anything curry, it’s just we didn’t have it as often. I’ve been lucky enough to have my mom close (about 1 hour away) the past few years, so over this time I’ve taken her recipe and made some slight changes to call it my own. BTW if you’re in the Toronto area and you’re looking to have some food catered (Trini dishes), be sure to contact me and I’ll not only get you some amazing food, but I’ll even hook you up with a nice discount. I’m not in the catering business, but my sister is and it seems she’s doing an amazing job with the rate her business is growing.

3/4 tablespoon salt

dash black pepper

1/4 hot pepper (scotch bonnet, habanero or any hot pepper you like) *Optional.

heaping tablespoon curry powder (madras)

1/4 teaspoon roasted Geera (powder)

1 medium tomato diced

1 medium onion sliced

2 cloves garlic sliced

2 + 1 tablespoon vegetable oil

Juice of 1 lime or lemon

1 1/2 cups water

6 tablespoons water (to cook curry)

* I usually use dark meat (with bones) when cooking curry as I find that the overall taste of the finished dish is more tasty. However the recipe works just as well with white meat (may be a bit dry though)

* Since shado beni is not readily available to us in the city where I live (and I can’t grow it) I usually get some shipped to me and immediately after I get it, it goes into my freezer. Then whenever I’m cooking I break off a few leaves to add to my dish. So if you can get access to some at your local store, remember that freezing is also an option if you get a large package. I also find that the frozen leaves holds more flavour than if you were to puree the leaves as we do with green seasoning mix.

* If you don’t have the green seasoning the recipe calls for, feel free to use about a tablespoon of each of the following (chopped):

* Spanish thyme would also be a good addition if you can get access to it.

* In the recipe you notice that I cooked the frozen shado beni with the onions before adding the curry. If you’re using fresh shado beni you’ll get better results if you season the chicken with it, rather than cooking it as I did. If you don’t have any shado beni, you can also substitute cilantro for it (add about 2-3 tablespoon chopped to the seasoned chicken)

I got a package of chicken legs with back attached, so this means I had to cut it into serving size pieces before I could get started. After I cut the chicken into pieces it was placed in a bowl with some water and the juice of the lime (see ingredients above) to be washed. I then drained out the water and squeezed it as dry as I could.

The next step is to season the chicken and allow it to marinate for a couple hours. Add the salt, black pepper, tomato, green seasoning, and scallion (chopped) to the bowl with the chicken and stir so everything gets coated.

After it’s been marinating for a couple hrs, it’s time to start cooking. In a fairly large pan, heat the oil (2 tablespoon) on high heat and get prepared to add the sliced onions, garlic and hot pepper. Allow this to cook for a few minutes until the onions go soft and start to go a bit brown. I then turn the heat to medium and add a few leaves of the frozen shado beni to the pot followed by the curry and geera (cumin) and stir. You may notice that the pot is “dry”, this is when I add another tablespoon of oil to the pot so nothing sticks. The next step is to add the 6 tablespoons of water, turn the heat down and allow this to cook for a couple minutes. This will bring out the true aroma of the curry.

As the liquid burns off it’s time to start adding the pieces of seasoned chicken to the pot. Turn the heat back up to high and stir each piece so it get’s in contact with the cooked curry. After you’ve added all the seasoned chicken, turn the heat to medium-low and cover the pot.

You’ll notice that the chicken will spring it’s own juices, so after 15 minutes remove the lid and turn the heat up to high. We’ll now burn off that liquid. As the liquid burns off from the pot (make sure you keep stirring) you’ll see nothing but a bit of oil at the bottom with a sort of curry paste (this is the good stuff).

In the same bowl you seasoned the chicken add the 1 1/2 cups of water so we can pick up any remaining seasoning that was left behind. Now add the water from the bowl to the pot to continue the cooking process.

Bring to a boil, then lower the heat to a gentle simmer with the pot covered (stir occasionally). After 20 minutes, remove the cover and check the sauce or gravy to see if it’s the consistency you like. Usually I have to turn the heat up a bit to reduce the curry sauce as I like it a bit thick.

I’m sure many of you may have a different way of making curry chicken or as our friends from Guyana say “chicken curry” , so I encourage you to share you method with us in the comments box below this post. Don’t forget to also join us on facebook below:

40 Responses to “Ultimate Curry Chicken?”

Can I ask which Mandaras curry you use

When making the curry do you have to use green seasoning also what is shado beni

It’s also known as recato or culantro in the states. It’s a long leaf using sold in bundles.

Lisas Küchenschlacht

Kochen und Backen - mit und ohne Thermomix

Dienstag, 26. Januar 2016

Hähnchen-Curry

500 g Hähnchengeschnetzeltes

150 ml Rinderbrühe

50 ml Orangensaft

200 ml Sahne oder Kokosmilch

1-2 EL Currypulver

Zunächst tupft ihr das Fleisch etwas mit Küchenpapier ab, würzt es mit Salz und Pfeffer und Bratet es in einem Topf mit Öl scharf an. Danach holt ihr das Fleisch heraus und gebt zu dem restlichen Fett das Mehl in den Topf und lasst es kurz mitbraten, es sollte aber keine Farbe kriegen. Das löscht ihr mit der Hälfte der Brühe ab und rührt dabei kräftig, damit sich die Mehlklumpen auflösen. Nun könnt ihr die restliche Brühe und den Orangensaft hinzugeben, dabei immer weiter Rühren. Hinzu kommt dann die Sahne/Kokosmilch und das Currypulver. Das lasst ihr bei niedriger Hitze etwas köcheln.

Währenddessen schält ihr die Banane und schneidet sie in dünne Scheiben. Die Frühlingszwiebeln könnt ihr in feine Ringe schneiden, nachdem ihr sie geputzt habt. Beides gebt ihr nun in die Sosse und lasst sie 5 Minuten weiter köcheln.

Zum Schluss gebt ihr das Fleisch hinzu, würzt das Curry nach eurem Geschmack mit Salz und Pfeffer und lasst es noch 10 Minuten lang durchziehen, bevor ihr es serviert.

Beste Rezeptesammlung

Hähnchen-Curry-Lauch-Suppe Ideale Partysuppe

1 kg Hähnchenbrust

2 Stange/n Porree

600 g Champignons

2 Paprikaschote(n), rot

2 m.-große Zwiebel(n)

1 Becher Sahneschmelzkäse, ca. 200 g

1 Becher Kräuterschmelzkäse, ca. 200 g

1 Liter Geflügelbrühe

150 ml Schlagsahne

50 ml Teriyakisauce

2 TL Currypaste, rot

3 EL, gehäuft Mehl

2 EL, gehäuft Currypulver

3 EL, gehäuft Petersilie, getrocknet

50 g Margarine oder Butter

Salz und Pfeffer

Öl zum Braten

Verpassen Sie kein Rezept, folgt uns auf Facebook, klicken sie hier.

Traditional Indian Chicken Curry

Servings Per Recipe: 4

Amount Per Serving

Calories: 144.6

Total Fat: 4.1 g

Cholesterol: 72.6 mg

Sodium: 82.9 mg

Total Carbs: 8.6 g

Dietary Fiber: 2.4 g

Protein: 18.6 g

Introduction

Ingredients

350gm Skinless Chicken Thighs

1 Cup Chopped Onion

5 Slices Ginger

3 Garlic Cloves

1 Tbsp/ 2Tbsp Chicken Curry Powder (According to your heat preference)

1/2 can Chopped Tomato

200ml Boiled Water

* Add zucchini and mushrooms step 8.

Directions

2) Heat a nonstick, deep pan and warm the oil.

3) Saute the onions until golden brown.

4) Add ginger and garlic and cook for 2-3 minutes.

5) Add the curry powder. (Try to buy specific Chicken Curry Powder because the proportion of the spices will be different in each. I prefer Melam Chicken Curry Powder.)

6) Add a few Tbsp of water to the mixture and bring the heat to very low or your paste will burn.

7) Cook until the oil in the mixture start to show through the mixture.

8) Add the chicken pieces and tomatoes and stir.

9) Put a lid over it and let it cook for 5 minutes.

10) Stir the chicken again and add half of the water and simmer it until the oil shows above the curry.

11) Add salt to taste and it's ready to serve.

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Member Ratings For This Recipe

sorry i forget about the tomatoes ,please add it together with the chicken.but make sure the onions are well satuted. half of the water frist becoz we want the mixture to cook well and for the oil to see thru other wise u curry will have a different taste .add the remaining water at the end as neede

an average sized onion is approximately 50 calories and people have different attitude to it , some like the taste and smell of it and wouldn't mind it if the recipe has a stronger flavour of the onion. i didn't specify it becoz i believe cooking is an art and it shows individual prefferences.

Indische Curry-Rezepte: Tandoori Huhn / Tandoori Chicken

Tandoori Huhn stammt aus der Region Punjab auf dem Indischen Subkontinent und hat einen feurig-würzigen Geschmack. Vor der Zubereitung wird das Huhn in einer Joghurt-Marinade eingelegt, die mit einer bestimmten Würzmischung („Tandoori Masala“) gewürzt ist. Die rötliche Farbe der Marinade stammt von Cayenne-Pfeffer oder Chili-Pulver, und auch Kurkuma wird verwendet, was der Marinade eine gelblichere Farbe verleiht. Das so marinierte Huhn wird traditionellerweise bei sehr heissen Temperaturen in einem irdenen Ofen (Tandoori-Ofen) gemacht, wobei ein „normaler“ Ofen auch verwendet werden kann.

Ca. 600-800g Huhn

2 EL Limetten- oder Zitronensaft

2 zerdrückte Knoblauchzehen

1 TL Chili-Pulver

Jeweils ½ bis ¼ TL Salz und Pfeffer

1 EL Kreuzkümmelsamen zu Pulver gemahlen

1 EL Koriandersamen zu Pulver gemahlen

1 daumengroßes Stück Ingwerwurzel, geschält und fein gehackt

4 EL Naturjoghurt

2 TL Garam Masala

50ml Ghee oder geschmolzene Butter

Grüne Salatblätter, Zwieblringe und Zitronenscheiben zum Servieren

Entfernen Sie die Haut, schneiden Sie das Huhn in 4-6 gleich große Stücke und schneiden Sie mit einem scharfen Messer das Fleisch an einigen Stellen ein.

Mischen Sie in einer Schüssel Zitronensaft, Knoblauch, Salz und Pfeffer und reiben Sie die Mischung in und über die Hühnerstücke und stellen Sie es dann zur Seite. Geben Sie in eine weitere Schüssel die gemahlenen Kreuzkümmel- und Korianersamen und mischen Sie es mit Yoghurt, Garam Masala (eignet sich auch als Tandoori Gewürz) und Chilipulver. Gießen Sie die Marinade in die erste Schüssel und vermischen alles gut – achten Sie dabei darauf, dass auch die Einschnitte gut bedeckt sind. In den Kühlschrank stellen und 24 Stunden stehen lassen.

Am nächsten Tag spießen sie die Hühnerstücke auf einen Spieß und geben Sie sie in den Ofen bei 200 Grad. Davor noch Ghee bzw. Butter auf die Stücke geben. Unten im Ofen ein wenig Wasser in die Aufangschale geben. Das Huhn nun 30 Minuten im Ofen lassen, gegebenenfalls immer mal wieder drehen. Danach den Sud aus Fleischsaft, Wasser und Marinade in der Auffangschale dazu verwenden, die Stücke immer wieder damit zu beträufeln, und nach insgesamt 45min-1 Stunde das Tandoori Huhn aus dem Ofen nehmen.

Zusammen mit Naan, grünen Salatblättern, Zwiebelringen und Zitronenscheiben und ggfs. einer Joghurt-Sauce (siehe Raita-Rezept) servieren.

Weitere Indische Curry Rezepte: