Pileći Kari * Chicken Curry

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Jedno od naših omiljenih jela. Brzo se sprema, a sa  začinima koji idu u to je zaista preukusno.

Sastojci

600 g pilećeg mesa bez kosti.
 So i sveže  mleven biber
2 1/2 kašičice  karija
3 Kašike ulja
1 crveni luk
4 iseckana čena belog luka
1 kašičica rendanog djumbira
1 kocka pileće supe
1 Kašika  gustina
2 kašičice šečera
1/2 šolje kokosovog mleka
1/2 šolje svežeg korijandera

Ja volim da  dodam i malo mladog krmpira i ponekad i grašak. Nekoliko čili papričica

Priprema

Ispržimo iseckan luki beli luk. Dodamo piletinu i sve začine i krčkamo oko 15 mnuta.
Pri kraju dodajemo korijander i kokosovo mleko.

Služimo uz basmati pirinač i ko voli mango čatni

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Chicken Curry

One of our favourite dishes. Easy to make and because of the great spices that go into it, amazingly tasty


Ingredients

• 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
• Salt and freshly ground black pepper
• 2-1/2 teaspoons curry powder, divided
• 3 tablespoons vegetable oil, divided
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 chicken cube
• 1 tablespoon cornstarch
• 1 tablespoon grated fresh ginger
• 2 cups chicken broth
• 2 teaspoons sugar
• 1/2 cup coconut milk
• 1/4 cup chopped fresh coriander

Sometimes I add young potatoes or frozen peas or some tomatoes and sure couple of chillies

Create

1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken in  a clean bowl and set aside

1. 
   
2. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
3. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened about 5 minutes.
4. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through a few minutes. Off the heat, stir in the yoghurt and coriander then season with salt and pepper, to taste. Serve with basmati rice and if you like mango chutney

* I used coconut milk instead of yoghurt