John Myers
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Den Vestindiske Kylling – Indian Chicken Curry
The perfect den vestindiske kylling – indian chicken curry recipe with a picture and simple step-by-step instructions.
Curry-oil mixture, karry-olie
- 2 tsp Ground turmeric spice
- 1 piece Clove of garlic
- 1 tsp Ground ginger
- 1 tsp Lemongrass
- 5 tbsp Oil
- 1 pinch Sugar
- Salt
Side dish 1 sugar snap rice
- Rice
- Sugar snap
- 1 pinch Cayenne pepper
- 1 tsp Turmeric
- Salt
Side dish 2 cashew onions
- Roasted and salted cashew nuts
- 1 Pc. Chopped onion
- Salt
- 1 shot Soy sauce
- 1 shot Sweet and sour chili sauce
Dishes history
- The Danes were also in India. Indian dish prepared in Danish and interpreted by me.
preparation
- Mix the curry (Danish karry). I use (well) level teaspoons, not heaped ones. Let it steep in the oil, add salt to taste. Wash the whole chicken thighs / drumsticks thoroughly. Chop the onion, wash the vegetables.
Preparation of the chicken
- Rub the chicken drumsticks thoroughly with the curry oil and fry them on baking paper in a preheated oven at approx. 180 degrees hot air until golden brown (approx. 30 minutes). Make sure the meat is through to the bone.
Snap pea rice
- Put the rice on top in a normal ratio of 1: 2 with water. Tip: Fry the rice briefly beforehand and half an onion in the rice water gives it a particularly delicious taste.
- Season with turmeric, pepper and salt, stir and bring to the boil.
- Add the snow peas, simmer on a low heat until the water has evaporated.
Sweet and hot cashew onion
- Sweat the chopped or sliced onions in a little oil, add a handful of nuts. Over medium heat, add a little soy and sweet and hot (sour) chile sauce, stir again and again. The onions themselves and the seasoning produce a slightly sweet taste.
Serving suggestion
- Catch the oil that has escaped during frying, then spread it over the rice and a little on the plate.
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