Craving comfort food? here’s how to cook chicken curry with evaporated milk

Indulge in the tantalizing flavors of chicken curry, elevated with the creamy richness of evaporated milk. This culinary masterpiece combines succulent chicken, aromatic spices, and a velvety sauce, creating a dish that will captivate your taste buds. Follow our step-by-step guide and discover the secrets to cooking an unforgettable chicken curry with evaporated milk.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• 1 (14.5-ounce) can of diced tomatoes
• 1 (12-ounce) can of evaporated milk
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Prepare the Chicken

• Season the chicken pieces with salt and pepper.
• Heat a large skillet over medium heat and add a drizzle of olive oil.
• Brown the chicken on all sides, about 5-7 minutes.
• Remove the chicken from the skillet and set aside.

2. Sauté the Aromatics

• In the same skillet, add the onion and garlic.
• Cook until the onion is softened and translucent, about 5 minutes.

3. Add the Spices

• Stir in the ginger, cumin, coriander, turmeric, and red chili powder.
• Cook for 1 minute, or until the spices are fragrant.

4. Pour in the Tomatoes

• Add the diced tomatoes to the skillet and bring to a simmer.
• Cook for 10 minutes, or until the tomatoes have softened.

5. Return the Chicken

• Add the browned chicken back to the skillet.
• Pour in the evaporated milk and stir to combine.
• Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.

6. Garnish and Serve

• Stir in the chopped cilantro.
• Season with additional salt and pepper to taste.
• Serve the chicken curry with rice, naan bread, or your favorite side dish.

Culinary Tips

• For a richer flavor, use full-fat evaporated milk.
• If you don’t have evaporated milk, you can substitute it with 1 cup of regular milk and 1/4 cup of heavy cream.
• Adjust the amount of red chili powder according to your desired level of spiciness.
• Add other vegetables to your curry, such as carrots, peas, or bell peppers.
• Serve the chicken curry with a dollop of plain yogurt or raita for a cooling touch.

The Perfect Pairing

Chicken curry with evaporated milk pairs beautifully with:

• Fluffy basmati rice
• Warm and buttery naan bread
• Crispy papadums
• Cooling raita or plain yogurt

A Culinary Odyssey

Immerse yourself in the culinary adventure of chicken curry with evaporated milk. This dish weaves together the vibrant flavors of India with the creamy richness of evaporated milk, creating a harmonious symphony of taste. Whether you’re a seasoned chef or a culinary novice, this recipe will guide you through the steps to create an unforgettable meal.

Questions We Hear a Lot

How long can I store chicken curry with evaporated milk?

• Store the curry in an airtight container in the refrigerator for up to 3 days.

Can I freeze chicken curry with evaporated milk?

• Yes, you can freeze the curry for up to 2 months. Thaw overnight in the refrigerator before reheating.

What other ingredients can I add to my chicken curry?

• Try adding vegetables like carrots, peas, or bell peppers. You can also add a splash of coconut milk for a richer flavor.