Curry Rápido

Name: Curry Rápido
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lb muslos de pollo sin hueso y sin piel cortados en trozos de 1 pulgada; 1 cebolla amarilla cortada en dados finos; 4 dientes de ajo picados; 1 tbsp jengibre fresco rallado o picado finamente; 2 tbsp aceite neutro como aceite vegetal o de canola; 1 lata de tomates picados; 1 lata de leche de coco integral para mejores resultados; 2 tsp garam masala; 1.5 tsp comino molido; 1.5 tsp cilantro molido; 1 tsp cúrcuma molida; 0.5 tsp pimienta de cayena al gusto; 1 tsp sal kosher más al gusto; 1 tsp azúcar; 2 tbsp cilantro fresco picado groseramente; 0.5 limón cortado en gajos

Principal35 min4 porcionesFácil

Sobre esta receta

Un curry confiable y amigable para las noches entre semana que ofrece sabores audaces y reconfortantes sin horas de cocción lenta. Pollo tierno en una salsa rica de tomate y coco especiada — aromática con garam masala, comino y jengibre. Listo en aproximadamente 35 minutos y garantizado que se convertirá en un alimento básico del hogar.

Instrucciones

1
Mix together all the spice blend ingredients (garam masala, cumin, coriander, turmeric, cayenne pepper, and kosher salt) in a small mixing bowl. Set aside.
2
Heat the neutral oil in a large skillet ^[over medium-high heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and lightly golden — about 5 to 6 minutes.
3
Add the garlic and ginger to the skillet. Stir constantly and cook for 1 to 2 minutes until fragrant.
4
Add the spice blend to the skillet and stir it into the yellow onion mixture. Cook for 1 minute, stirring constantly.
5
Add the chicken thighs pieces in a single layer. Stir to coat them in the spiced yellow onion mixture. Cook for 3 to 4 minutes, stirring occasionally, until the chicken thighs is lightly browned on the outside (it doesn't need to be fully cooked through yet).
6
Pour in the diced tomatoes (with their juices) and stir well, scraping up any browned bits from the bottom of the skillet. Let the mixture cook for 3 minutes, allowing the tomatoes to break down slightly.
7
Pour in the coconut milk and stir everything together. Add the optional teaspoon of sugar if your tomatoes taste acidic. Bring to a gentle simmer — do not boil hard or the coconut milk can separate.
8
Reduce heat to ^[medium-low] and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the chicken thighs is fully cooked through and the sauce has thickened to a rich, creamy consistency.
9
Taste and adjust seasoning — add more kosher salt, a pinch more cayenne pepper for heat, or a squeeze of lemon juice to brighten the flavors. Serve over basmati rice or with warm naan, garnished with fresh cilantro and lemon wedges.

Curry Rápido

Principal35 min4 porcionesFácil

Sobre esta receta

Instrucciones

1
Mix together all the spice blend ingredients (garam masala, cumin, coriander, turmeric, cayenne pepper, and kosher salt) in a small mixing bowl. Set aside.
2
Heat the neutral oil in a large skillet ^[over medium-high heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and lightly golden — about 5 to 6 minutes.
3
Add the garlic and ginger to the skillet. Stir constantly and cook for 1 to 2 minutes until fragrant.
4
Add the spice blend to the skillet and stir it into the yellow onion mixture. Cook for 1 minute, stirring constantly.
5
Add the chicken thighs pieces in a single layer. Stir to coat them in the spiced yellow onion mixture. Cook for 3 to 4 minutes, stirring occasionally, until the chicken thighs is lightly browned on the outside (it doesn't need to be fully cooked through yet).
6
Pour in the diced tomatoes (with their juices) and stir well, scraping up any browned bits from the bottom of the skillet. Let the mixture cook for 3 minutes, allowing the tomatoes to break down slightly.
7
Pour in the coconut milk and stir everything together. Add the optional teaspoon of sugar if your tomatoes taste acidic. Bring to a gentle simmer — do not boil hard or the coconut milk can separate.
8
Reduce heat to ^[medium-low] and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the chicken thighs is fully cooked through and the sauce has thickened to a rich, creamy consistency.
9
Taste and adjust seasoning — add more kosher salt, a pinch more cayenne pepper for heat, or a squeeze of lemon juice to brighten the flavors. Serve over basmati rice or with warm naan, garnished with fresh cilantro and lemon wedges.