Chicken curry with glazed carrots and rice

Name: Chicken curry with glazed carrots and rice - Robertina B.
Ingredients: I used for the curry: 6 boneless chicken thighs; 4 small onions; 3 cloves of garlic; 3 cm ginger; 1 teaspoon fennel seeds; 1 teaspoon coriander seeds; ground cinnamon; ground cloves; 400 ml coconut milk; 1 teaspoon tamarind; 2 bay leaves; 1 teaspoon garam masala; Himalayan pink salt; canola oil; 4 potatoes; Sichuan pepper. For the glazed carrots: 2 carrots; 2 cinnamon sticks; 7; 8 cloves; 4 star anise; 150 g sugar. For the rice: Basmati rice; 1 teaspoon harissa; salt.

Meat - Chicken curry with glazed carrots and rice by Robertina B. - Recipia

Chicken Curry with Glazed Carrots and Rice I first made this recipe after combining two dishes I liked separately: chicken curry and glazed carrots. I usually saw the idea of glazed carrots served alongside turkey, but after trying them with chicken curry, I continued to make them this way every time. The combination gives a different flavor, and the texture is very pleasant, especially if you're looking for something more interesting than the classic side dish. Quick Info Total Time: approx. 1 hour and 30 minutes Preparation Time: 25-30 minutes Cooking Time: 1 hour (depending on how quickly the potatoes cook) Servings: 4-6 Difficulty: medium Recipe Type: main course, dinner Ingredients For the chicken curry: - 6 boneless chicken thighs (washed and cut into suitable pieces) - 4 small onions - 3 cloves of garlic - 3 cm ginger root - 1 teaspoon fennel seeds - 1 teaspoon coriander seeds - a pinch of ground cinnamon and cloves (to taste) - 400 ml coconut milk - 1 teaspoon tamarind paste - 2 bay leaves - 1 teaspoon garam masala - Himalayan pink salt (or regular salt, to taste) - canola oil (for frying) - 4 potatoes (cut into small cubes) - Sichuan pepper (to taste) For the glazed carrots: - 2 large carrots - 2 cinnamon sticks - 7-8 whole cloves - 4 star anise - 150 g sugar For the rice: - 1 cup basmati rice - 2 cups water - 1 teaspoon harissa paste - salt (to taste) Preparation Method 1. Chicken Curry 1.1. Wash and cut the chicken thighs into suitable pieces. 1.2. Slice the onions, mince the garlic and ginger. 1.3. In a large pot, heat 2 tablespoons of canola oil. Once hot, add the chicken pieces and brown them over medium heat, just until they get color on the outside. Do not cook them completely. Remove the meat to a plate. 1.4. In the same pot, add the onions, garlic, and ginger. Add the 2 bay leaves. Cook on low heat until softened, stirring occasionally. 1.5. Crush the fennel seeds, coriander, and a bit of Sichuan pepper in a mortar. Add them to the sautéed onions, along with the ground cinnamon and cloves. 1.6. Add the garam masala, salt, and tamarind paste. Mix everything to blend the flavors. 1.7. Return the browned chicken to the pot. Pour in a little water (enough to partially cover the ingredients). 1.8. Add the cubed potatoes. Let the curry simmer on low heat until the potatoes are cooked through (check with a fork after 30 minutes). 1.9. When the potatoes are ready, pour in the coconut milk and keep it on low heat until it comes to a gentle boil. Turn off the heat immediately. The coconut milk should not boil for long, or it will curdle and not look good. 2. Glazed Carrots 2.1. Peel and slice the carrots into rounds about 1.5 cm thick. 2.2. In a small pot, bring water to a boil (enough to cover the carrots). 2.3. Add the cinnamon sticks, star anise, and whole cloves. 2.4. Add the carrots and sugar. 2.5. Let it simmer on low heat, uncovered, until the carrots are slightly softened and the syrup has thickened a bit. They should not turn mushy, just have a softer and glossier texture. 3. Basmati Rice with Harissa 3.1. Rinse the rice well in several cold waters until the water runs clear. 3.2. Place the rice in a pot with 2 cups of water, salt, and 1 teaspoon of harissa. Stir gently. 3.3. Bring to a boil, then reduce the heat to the minimum. Cover the pot with a lid. 3.4. Let the rice cook until it absorbs all the water and the grains are cooked (about 12-15 minutes; check after 10 minutes to prevent sticking). 3.5. Turn off the heat and let it sit for another 5 minutes with the lid on, then fluff gently with a fork. 4. Serving Plate the basmati rice, top it with the aromatic chicken curry, and serve the glazed carrots alongside with a bit of their syrup. The spices are well-balanced, and the contrast between the curry and carrots enhances the flavor. Why I Make This Recipe Often It's a main dish that holds up well at the table and is quite easy to adapt. The curry has a rich flavor without being heavy, and the glazed carrots add a different touch compared to what I usually cook. The rice with harissa adds a bit of spice without overpowering the other flavors. Tips and Variations Tips - Don’t brown the meat too much, or it will dry out. - Adding coconut milk at the end keeps the creamy texture. - If you want to avoid Sichuan pepper, you can use regular black pepper, but the flavor will be slightly different. - Don’t let the carrots boil too hard, or they will lose their texture. Substitutions - Chicken thighs can be replaced with breasts, but it will be less juicy. - Instead of harissa, you can use hot paprika or even a bit of curry powder if you don't have anything else on hand. - White sugar for the carrots can be substituted with brown sugar for a slightly caramelized flavor. Variations - You can add peas or chickpeas to the curry for more substance. - Carrots can also be cooked whole and then sliced after boiling if you prefer a different presentation. - The rice can be replaced with a mix of wild rice or quinoa. Serving Ideas - For a complete meal, you can add a simple cucumber salad or yogurt. - It also goes well with plain flatbreads if you’re not in the mood for rice. - It can be served as lunch at work the next day if you enjoy reheated food. Frequently Asked Questions 1. Can I use light coconut milk? Yes, but the sauce will be thinner and less flavorful. You can let it reduce a bit more at the end. 2. Can the recipe be made without tamarind? Yes, you can omit the tamarind, but you will lose a tangy note. A teaspoon of lemon juice added at the end can partially compensate. 3. What if I don’t have Sichuan pepper? You can use black or red pepper, but the specific citrus flavor of Sichuan pepper will be missing. 4. Can I leave the carrots whole? Yes, if they are young and thin, you can boil them whole and then glaze them, but they will need a bit more cooking time. 5. Can the chicken curry be frozen? The curry can be frozen, but the coconut milk may change texture. It’s best to keep it in the fridge and consume it within 2-3 days. Nutritional Values Estimation for one serving (out of 6): - Calories: approx. 550-600 kcal - Protein: 28-32 g - Carbohydrates: 55-60 g (including rice and carrots) - Fats: 23-25 g (mostly from coconut milk and chicken) Values are approximate and depend on the type of chicken, how much sugar remains on the carrots, and the amount of oil used. Storage and Reheating The curry can be stored in the refrigerator in a sealed container for up to 3 days. The rice and glazed carrots last 2 days in the refrigerator, separately. To reheat, add 1-2 tablespoons of water to the curry to prevent it from sticking to the pot. The glazed carrots can be reheated briefly on low heat or in the microwave. The dish is not ideal for freezing, as the sauce's texture changes after thawing.

Chicken curry with glazed carrots and rice

Tags

Categories