Easy And Delicious: How To Cook Chicken Curry With Evaporated Milk

Indulge in the tantalizing flavors of India with this comprehensive guide on how to cook chicken curry with evaporated milk. Evaporated milk adds a velvety richness and umami depth to this classic dish, transforming it into a culinary masterpiece. Whether you’re a seasoned chef or a novice in the kitchen, this step-by-step recipe will empower you to create an unforgettable curry experience.

Gathering the Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Curry Paste:

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground red chili powder (adjust to taste)
• 1 teaspoon garam masala

For the Curry Sauce:

• 1 tablespoon vegetable oil
• 1 can (12 ounces) evaporated milk
• 1 cup water
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cilantro leaves, for garnish (optional)

Preparing the Chicken

1. Season the chicken pieces with salt and pepper.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
3. Add the chicken and cook until browned on all sides.
4. Remove the chicken from the skillet and set aside.

Making the Curry Paste

1. Add 1 tablespoon of vegetable oil to the same skillet.
2. Add the onion, garlic, and ginger and sauté until softened.
3. Stir in the turmeric, cumin, coriander, red chili powder, and garam masala.
4. Cook for 2-3 minutes, or until fragrant.

Assembling the Curry

1. Return the chicken to the skillet with the curry paste.
2. Stir in the evaporated milk, water, tomato paste, sugar, salt, and black pepper.
3. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

Serving Suggestions

• Serve the chicken curry over steamed rice or naan bread.
• Garnish with cilantro leaves for added freshness.
• Pair with a side of raita or yogurt for a cooling contrast.

Tips for Perfection

• For a richer flavor, use full-fat evaporated milk.
• Adjust the amount of red chili powder to suit your desired spice level.
• If the sauce becomes too thick, add a little more water.
• To enhance the depth of flavor, marinate the chicken in the curry paste for at least 30 minutes before cooking.
• For a creamy texture, blend a portion of the sauce with a hand blender before adding it to the curry.

Variations

• Vegetable Curry: Omit the chicken and add your favorite vegetables, such as potatoes, carrots, peas, or green beans.
• Lamb Curry: Replace the chicken with lamb for a more robust flavor.
• Coconut Curry: Add 1/2 cup of coconut milk to the curry sauce for a tropical twist.
• Thai Curry: Use Thai red curry paste instead of the Indian curry paste for a spicy and aromatic dish.

Summary: A Culinary Journey to Remember

Cooking chicken curry with evaporated milk is a culinary adventure that will tantalize your taste buds and transport you to the vibrant streets of India. With its rich, flavorful sauce and tender chicken, this dish is sure to become a staple in your home cooking repertoire. Experiment with different variations and find your own unique culinary creation.

Questions We Hear a Lot

Q: Can I use regular milk instead of evaporated milk?

A: Yes, you can use regular milk, but it will not be as thick and creamy as with evaporated milk. To achieve a similar consistency, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce.

Q: What is a good substitute for garam masala?

A: Garam masala is a blend of spices, so you can use a combination of cumin, coriander, cardamom, cloves, and nutmeg as a substitute.

Q: Can I make this curry in a slow cooker?

A: Yes, you can. Brown the chicken and sauté the curry paste as instructed, then add all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.