What To Know
- Evaporated milk adds an extra layer of richness and creaminess to the curry, making it a perfect choice for a hearty and satisfying meal.
- Add the browned chicken back to the pot and stir to coat in the sauce.
- If you enjoy a spicier curry, increase the amount of red chili powder or add a chopped green chili pepper.
Embark on a culinary adventure as we present a tantalizing chicken curry recipe using evaporated milk. This delectable dish, with its rich and creamy sauce, promises to tantalize your taste buds and transport you to the vibrant streets of India. Evaporated milk adds an extra layer of richness and creaminess to the curry, making it a perfect choice for a hearty and satisfying meal.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to taste)
- 1 can (13.5 ounces) of evaporated milk
- 1 cup water
- 1/2 cup plain yogurt
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
1. Prepare the Chicken:
- In a large bowl, combine the chicken pieces with 1 tablespoon of vegetable oil, salt, and pepper. Toss to coat evenly.
- Heat the remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
- Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. Create the Curry Base:
- Add the chopped onion to the pot and cook until softened about 5 minutes.
- Stir in the garlic and ginger and cook for an additional minute.
- Add the cumin, coriander, turmeric, and red chili powder. Cook for 1-2 minutes, stirring constantly.
3. Incorporate the Evaporated Milk and Water:
- Pour in the evaporated milk and water. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
4. Return the Chicken:
- Add the browned chicken back to the pot and stir to coat in the sauce.
- Simmer for an additional 15-20 minutes, or until the chicken is cooked through.
5. Add the Yogurt and Cilantro:
- Stir in the plain yogurt and chopped cilantro. Cook for 2-3 minutes, or until the yogurt is heated through.
6. Season and Serve:
- Taste the curry and adjust the seasonings as needed. Add additional salt, pepper, or chili powder if desired.
- Serve the chicken curry hot with rice, naan, or your favorite bread.
Variations
- Vegetable Delight: Add your favorite vegetables to the curry for a healthier and more colorful dish. Some great options include bell peppers, carrots, green beans, and peas.
- Spice It Up: If you enjoy a spicier curry, increase the amount of red chili powder or add a chopped green chili pepper.
- Coconut Cream Twist: For a creamy and tropical twist, substitute coconut cream for the evaporated milk.
Health Benefits of Evaporated Milk
- Rich in Calcium and Vitamin D: Evaporated milk is an excellent source of calcium and vitamin D, essential for strong bones and teeth.
- Versatile and Convenient: Evaporated milk can be used in various recipes, from soups and stews to baked goods and desserts. It is also a shelf-stable product, making it convenient to keep on hand.
Tips for Perfect Chicken Curry
- Use Fresh Ingredients: The quality of your ingredients will significantly impact the flavor of your curry. Opt for fresh vegetables, herbs, and spices.
- Don’t Overcook the Chicken: Overcooked chicken can become dry and tough. Cook it until it is cooked through but still tender.
- Simmer the Curry: Simmering the curry allows the flavors to meld and develop. Aim for a gentle simmer for at least 15-20 minutes.
- Adjust the Seasonings: Taste the curry and adjust the seasonings as needed. Add more salt, pepper, or chili powder if desired.
“Ending on a Flavorful Note”
Indulge in the delectable flavors of this chicken curry recipe using evaporated milk. The creamy sauce, tender chicken, and aromatic spices will leave you craving more. Experiment with different variations and discover your perfect curry combination. Happy cooking!
Frequently Asked Questions
Q: Can I use fresh milk instead of evaporated milk?
A: Yes, you can use fresh milk, but the curry may be thinner and less creamy. Evaporated milk adds a richer and thicker consistency to the sauce.
Q: How can I store leftover chicken curry?
A: Store leftover chicken curry in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Q: What are some side dishes that go well with chicken curry?
A: Chicken curry pairs well with various side dishes, including rice, naan, roti, and paratha. You can also serve it with a side of yogurt, chutney, or pickles.
