Secret ingredient unveiled: the ultimate chicken curry recipe with evaporated milk

Indulge in the tantalizing flavors of an authentic chicken curry recipe, enhanced with the creamy richness of evaporated milk. This culinary masterpiece blends aromatic spices, tender chicken, and a velvety sauce to create a dish that will tantalize your taste buds and leave you craving more.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Curry Sauce:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 (15-ounce) can evaporated milk
• 1/2 cup plain yogurt
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Season the chicken pieces with salt and black pepper.

2. Sauté the Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.

3. Add the Spices: Stir in the cumin, coriander, turmeric, and chili powder. Cook for 1 minute, or until fragrant.

4. Brown the Chicken: Add the chicken pieces to the skillet and cook until browned on all sides.

5. Create the Sauce: Pour in the evaporated milk and bring to a simmer. Stir in the yogurt and season with salt and pepper to taste.

6. Simmer: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.

7. Garnish: Sprinkle with fresh cilantro before serving.

Tips for the Perfect Curry

• Use a good quality evaporated milk: This will give your curry a richer flavor.
• Don’t overcook the chicken: Chicken will become tough if it’s overcooked.
• Adjust the spices to your taste: If you like a spicier curry, add more chili powder.
• Serve with your favorite sides: Chicken curry pairs well with rice, naan bread, or roti.

Variations

• Add vegetables: Add your favorite vegetables to the curry, such as bell peppers, carrots, or peas.
• Use different meats: Instead of chicken, try using beef, pork, or shrimp.
• Make it vegan: Omit the chicken and use tofu or chickpeas instead.

Health Benefits of Chicken Curry

• High in protein: Chicken curry is a good source of protein, which is essential for muscle growth and repair.
• Rich in vitamins and minerals: Evaporated milk is a good source of calcium, vitamin D, and vitamin B12.
• Low in calories: Chicken curry is a relatively low-calorie dish, making it a good choice for weight loss or maintenance.

How to Store Chicken Curry

• Refrigerator: Store leftover chicken curry in the refrigerator for up to 3 days.
• Freezer: Freeze chicken curry in airtight containers for up to 3 months.

Questions You May Have

Q: Can I use coconut milk instead of evaporated milk?
A: Yes, you can use coconut milk, but it will give your curry a slightly different flavor.

Q: What can I do if I don’t have evaporated milk?
A: You can use regular milk or cream instead, but it will not be as thick.

Q: How do I make my curry spicier?
A: Add more chili powder or cayenne pepper to taste.

Q: Can I use a slow cooker to make chicken curry?
A: Yes, you can cook chicken curry in a slow cooker on low for 6-8 hours.

Q: What are some good sides to serve with chicken curry?
A: Rice, naan bread, or roti are all good choices.