Körili Tavuk ya da hindi / Easy chicken (or turkey) curry

Selam everybody.... Merhaba from Turkey.

If you ask me what one specific food which has many variation... my answer would be curry! Yep... you can find more than 500 kind variation of curry base on ingredients used until where it come from.
As Indonesian of course I like Asian curry- Indonesian, Malaysian, Vietnamese and Thailand curry are my fave!

The definition of curry it self; is name of various braised dishes cooked with some spices to have sharp ad spicy taste. It believed came from South Asia mainly from India which have been spread to all countries in Asia Pacific and Europe

Curry popularity has spread from the Indian subcontinent into the treasury of world cuisine. Every country has different types of curries a distinctive tailored to the tastes of people in the country. Kari has become the world's food, and adopted into Thai cuisine, English cuisine and other country's cuisine

And what I am about to share today is Turkish style curry or in local language they call it Körili Tavuk. Körili literally means with curry (spice) and Tavuk means chicken. Even the popularity is less compare local cuisine, still Körili Tavuk has become cuisine alternative among them.

Usually local people here use double or single pour cream to mix in to their curry, but I use canned coconut milk as I cook my Indonesian curry.


So here my Körili Tavuk recipe.
Serve 4~5

Ingredients:

• 800 gr boneless, skin-on chicken/turkey, cut into chunk
• 1 big potato, cut into chunk
• 1 medium onion, finely chopped
• 2 clove of garlic, finely chopped
• 2½ tsp curry powder mix (I use ready bought)
• 1 tsp salt or to taste
• pinch of sugar
• ½ tsp freshly ground black pepper powder
• about a cup of water/ chicken broth
• 200 ml coconut milk or single pour cream
• slice of red chili (optional)
• 3 tbsp olive oil

How to:

1. Heat olive oil in a wok or pan. Saute onion, garlic and red chili slice (if using) until aromatic-no need to brown the onion. Add in chicken/turkey chunks, continue to stir fry until chicken change color then add in potatoes.
2. Add the curry spice mix powder, salt and sugar. Stir fry 1 or 2 minutes before adding about a cup of water/ chicken broth. Continue to cook with the lid on until bubbling and potatoes soft.
3. Add freshly ground of black pepper and coconut milk/ single pour cream. Continue to cook uncover until boiling again, check the taste, you may add some salt. Note: keep stirring once in while to prevent curdling.

Enjoy your curry with roti (flat bread) or rice

loading...