Are you tired of the usual curry dishes and want to try new recipes? Today, let’s join the kitchen with Điện máy XANH to introduce you to 3 simple ways to prepare liquid dishes. What are you waiting for? Let’s cook these 3 dishes: mango sauce chicken curry, butter sauce, and masala sauce!
1. Indian Chicken Curry with Mango Sauce
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Indian Chicken Curry with Mango Sauce Serves 4 people
Chicken breast 4 pieces Ripe mango 2 fruits Coconut milk 400 ml Onion 1 bulb Garlic 2 cloves Ginger 1/2 bulb Cilantro A little Indian curry powder 1 tablespoon Coriander seeds powder 1 teaspoon Salt/Pepper A little Cooking oil 2 tablespoons
How to choose fresh ingredients
How to choose delicious ripe mangoes
- Choose ripe mangoes that have a distinctive aroma, with small black spots but not large patches.
- Feel firm to the touch, with smooth and glossy skin, and the stem end should slightly indent.
- Press with your hand; the mango flesh should feel firm, not soft or bruised.
- Avoid mangoes that are darkened or have overly bright colors as they may have been soaked in chemicals or ripened using some method.
Where to buy coconut milk
- You can buy coconut milk at markets, grocery stores, supermarkets, or e-commerce websites. Currently, TasteVN is also selling this product, you can check it out.
- Additionally, you can try making coconut milk at home following TasteVN’s recipe.
Where to buy Indian curry powder?
You can buy Indian curry powder at stores specializing in food additives, stores that specialize in imported ingredients (from India), or on e-commerce websites.
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Tools needed
Hand blender, knife, cutting board, deep pan, bowl
How to make Indian chicken curry with mango sauce
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Preparing the vegetables
Buy ripe mangoes, wash them thoroughly, peel them, and cut out the flesh.
Simple and easy way to cut mango
Peel the onion, wash it, cut off the ends, and slice it into wedges.
Peel the garlic, wash it, and chop it finely. Peel and wash 1/2 piece of ginger, then chop it finely.
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Prepare chicken breast
Remove the skin from the chicken breast, rinse it with salted water, then rinse it again with clean water several times and cut it into bite-sized pieces.
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Make mango sauce
The mango that has just been prepared should be divided into 2 parts. Put 1 part into a measuring cup and pour 400ml of coconut milk in, then use hand blender to blend it smoothly.
Tip: You can also put the mixture into a blender to blend it finely.
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Stir-fried chicken breast
Place a pan on the stove, turn on the heat to medium, and add 1 tablespoon of cooking oil. Next, add the minced garlic, ginger, and onion, and stir well.
Add 1 teaspoon of coriander powder and 1 tablespoon of curry powder to the pan and stir well again.
When the ingredients are evenly mixed, add another tablespoon of cooking oil and the entire chicken breast. Stir-fry until the chicken is cooked through.
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Cook the curry
When the chicken is cooked and turns slightly yellow, add the sauce and mango pieces, and stir well. Cook the curry on low heat for about 10 minutes until the mango pieces start to soften, add 1 teaspoon of pepper, stir well, and turn off the heat.
Serve the curry on a plate and sprinkle a little chopped cilantro on top to finish.
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Product
Chicken curry with mango sauce is beautifully finished with a yellow-brown color, a fragrant aroma coming from curry powder and cilantro. The piece of meat is both tender and chewy, wrapped with the rich, fatty, and sweet-sour taste from the mango sauce.
The mango sauce chicken curry when served with rice cooked from Basmati rice or Naan bread will bring a true Indian flavor!
2. Indian chicken curry with butter sauce
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Preparation
15 minutes
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Cooking
25 minutes
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Difficulty level
Easy
Ingredients for Indian chicken curry with butter sauce For 4 people
Chicken breast 300 gr (1 piece) Cashew nuts 50 gr Tomatoes 5 fruits Shallots 5 bulbs Minced garlic 2 tablespoons Minced ginger 1 tablespoon Garam Masala powder 1 teaspoon (Indian spicy seasoning powder) Chili powder 2 tablespoons Unsalted butter 2 tablespoons Heavy Cream 1 tablespoon White vinegar 1.5 tablespoons Salt/Sugar a little Cooking oil 2 tablespoons
How to choose fresh ingredients
How to choose fresh and quality cashews
- You should choose cashews that are plump, evenly sized. Bright yellow color, not dark or greenish.
- Choose nuts that are dry and crunchy, firm, not crumbly or weak. When lightly bitten, they should have a fragrant smell and a definite softness, not too dry or hard.
- Avoid buying cashews that show signs of moisture or oil leakage.
How to choose fresh tomatoes
- Choose tomatoes that are evenly sized, medium-sized and firm, not mushy.
- Fresh tomatoes have a bright red skin, even color with a light fragrant smell, and the stem should still be fresh and tightly attached to the body.
- Avoid buying tomatoes that are bruised, show signs of rot, or are leaking water.
How to choose other ingredients
- Garam Masala powder can be found at Indian grocery stores or e-commerce sites at a price of about 60,000 VND for a 100g package (Updated on 26/01/2021).
- Unsalted butter and heavy cream can be easily found at supermarkets, grocery stores, or baking ingredient stores.
- Additionally, you can try making unsalted butter at home using the recipe from TasteVN.
See details: How to make unsalted butter from leftover fresh cream, simple easy cream that has separated water
-800x450-6-3.jpg "3 Ways to Cook Indian Chicken Curry with Mango Sauce, Butter Sauce, and Unique Masala Sauce 19")
Tools Required
Hand blender, sieve, knife, pan, bowl,…
How to Make Indian Chicken Curry with Butter Sauce
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Prepare Ingredients
Shallots peeled, washed, and minced.
Tomatoes also washed and cut into wedges.
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Prepare and Marinate Chicken Breast
Chicken breast bought, skin removed, washed with water, then cut into bite-sized pieces.
Put the chicken breast in a bowl, season with 1 tablespoon of minced garlic and minced ginger each, 1 tablespoon of chili powder, 1 teaspoon of salt, and mix well. Marinate the chicken breast for about 15 – 20 minutes to absorb the spices.
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Pan-fried chicken
Place the pan on the stove, add 1 tablespoon of cooking oil and then add the marinated chicken into the pan over high heat. Stir well until the meat firms up, then transfer to a bowl.
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Curry mixture cooking
Reuse the pan from earlier, add 1 tablespoon of cooking oil, then add some sliced shallots to sauté briefly with 1 tablespoon of unsalted butter. When the shallots start to turn golden and fragrant, add in tomatoes and cashews, then stir well.
Add a little water until it covers about 1/3 of the pan surface, season with 1 tablespoon of minced garlic, 1 teaspoon of salt, 1.5 tablespoons of white vinegar, 4 tablespoons of sugar, 1 teaspoon of Garam Masala powder, and 1 tablespoon of chili powder, stirring evenly.
Simmer on low heat for about 15 – 20 minutes, allowing the tomatoes and cashews to soften and absorb the flavors.
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Blend the mixture
Transfer the mixture to a bowl and blend until smooth. To ensure the mixture is finely blended, you can pass it through a sieve and strain it again.
Tip: If you don’t have a hand blender, you can put the mixture in a blender and blend it finely.
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Cook the curry
Place a pan on the stove, add the blended mixture and heat it again over low heat. Add 1 tablespoon of unsalted butter, 1 tablespoon of heavy cream, and the seared chicken breast, then stir well. Cook for about 5 more minutes, and it’s done.
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Final product
The finished Indian Chicken Curry with Butter Sauce has an eye-catching orange color and a fragrant aroma from the butter and spices. When eaten, you will notice a slight spiciness combined with a hint of creaminess. The chicken pieces are both chewy and tender, very delicious and appealing.
The butter chicken curry served with rice cooked from Basmati rice or Naan bread will bring an authentic Indian flavor.
3. Chicken curry with masala sauce
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Chicken curry with masala sauce For 4 servings
Chicken fillet 1 kg Shallots 500 gr (4 bulbs) Ginger 1 piece (large piece) Tomatoes 1 kg Garlic 2 bulbs Unsalted butter 80 gr (2 cubes) Unsweetened yogurt 4 tablespoons Garam masala powder 3 tablespoons Paprika powder 2 tablespoons Cumin seeds 2 tablespoons Cardamom seeds 2 tablespoons Cooking cream 500 ml Vinegar 2 tablespoons Cooking oil 2 tablespoons Salt/sugar A little
What is garam masala?
- Garam masala is a type of hot spice blend powder originating from India. It is made from various plant-based ingredients with different spicy flavors such as cilantro, cloves, black pepper, dill, cardamom, cinnamon, and nutmeg.
- Garam masala is produced by roasting the above ingredients dry over hot coals, then crushing them into powder and mixing them together. This is why this powder has a very diverse flavor and aroma.
- It is used alone or mixed with other spices to add heat and flavor to meat dishes and vegetarian dishes in Indian and Pakistani cuisines.
Where to buy garam masala powder
- You can buy garam masala powder at food stores, reputable supermarket chains, and e-commerce websites nationwide.
- With a price of about 65,000 VND for a 100g box (price updated in March 2021).
Tools needed
Hand blender, knife, strainer, pot, bowl,…
How to make Masala chicken curry
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Prepare the chicken
After purchasing the chicken fillet, to eliminate the odor, use 4 tablespoons of salt and 2 tablespoons of vinegar to rub all over the chicken, scrub several times, then rinse thoroughly with clean water and cut into bite-sized pieces.
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Prepare other ingredients
Peel the shallots, rinse them clean, drain, and slice them thinly.
Rinse the tomatoes and cut them into small wedges, then halve them.
Peel the ginger, rinse it clean, and mince it. Peel the garlic and mince it.
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Marinate chicken fillet
First, add 1 tablespoon of cooking oil and half of the sliced shallots, minced ginger, and half of the minced garlic, then sauté over low heat for about 1 minute until the shallots are slightly translucent, then turn off the heat. Transfer the shallot mixture to a cutting board, chop finely, and gather it into a ball.
Next, add 4 tablespoons of unsweetened yogurt, 3 tablespoons of garam masala powder, 2 tablespoons of paprika powder, 1 teaspoon of salt along with the finely chopped shallots into a bowl.
Mix well until the ingredients are combined, then add the chicken, stir until the ingredients coat the meat evenly, and marinate for about 10 minutes for the chicken to absorb the spices.
Tip: You can adjust the amount of chili powder according to your family’s spice tolerance!
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Cooking Curry
Add 1 tablespoon of cooking oil and marinated chicken into the pot, fry over medium heat for about 1 minute until the chicken is firm, then remove it.
Next, add unsalted butter, 2 tablespoons of cumin seeds, 2 tablespoons of cardamom seeds into the pot, stir well over medium heat until the butter is completely melted, then add the remaining thinly sliced shallots.
Stir-fry the shallots until fragrant, then add tomatoes and the remaining half of minced garlic, stir well for about 4 minutes until the tomatoes are about 60% cooked, then add the chicken marinade and 1 teaspoon of sugar.
Cook for another 3 minutes, then turn off the heat, use an immersion blender to blend the mixture until smooth, then strain to remove any lumps from the curry sauce. Then add the curry sauce and 500ml of cooking cream into the pot, stir well and wait for the sauce to boil before adding the fried chicken.
Continue cooking over medium heat for about 30 minutes until the chicken is tender, then turn off the heat.
Tip:- To make the chicken delicious and evenly cooked, you should divide the chicken into smaller portions for frying.
- To make the curry more delicious, you should adjust the spices according to your family’s taste!
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Final Product
The chicken curry with masala sauce will have an enticing aroma once completed. The masala sauce is thick and rich with delicious flavors, the chicken is tender, spicy, and sweetly appealing. It is best enjoyed with white rice, a bit of sweet and sour pickled onions, and creamy unsweetened yogurt. This is a super delicious dish that you must try at least once!
How to choose good chicken breast
- Choose pieces of chicken breast that have a natural pink color, not pale or dark. In particular, the meat should not have bruises or blood clots.
- Good and nutritious chicken breast will not have white streaks along the meat fibers. These streaks, while not affecting health, can cause the meat to become dry and crumbly when cooked, making it less appetizing.
- Do not choose chicken breast that has a slightly pale or dark gray color, with a slimy texture and an unpleasant smell.
- When buying at stores or supermarkets, you should carefully check the expiration date and packaging date to ensure quality.
How to eliminate the smell of chicken breast
- Use salt or lemon to rub on the chicken meat to remove odors and clean it.
- Wash the chicken with water mixed with some alcohol and a few crushed ginger slices to eliminate the smell.
- Soak the chicken in water mixed with lemon for about 15 – 20 minutes, then take it out and wash it clean with water and let it drain.
See more
Hope with 3 recipes for Indian curry with mango sauce, butter sauce, and masala sauce that Điện máy XANH shares with you today. It has helped you make chicken curry easier. Wishing you success.
*Refer to images and recipes from the YouTube channel ichkocheheute, Get Curried, and Culinary Frank
