![Molecular Gastronomy Curry](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Molecular Gastronomy Curry
The Curry of the Future
4.9 out of 5
Molecular gastronomy is a cuisine that focuses on the scientific aspects of cooking. It involves using modern techniques and equipment to create unique and innovative dishes. This curry recipe is a perfect example of how molecular gastronomy can be used to create a traditional dish with a modern twist.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Low-carb, Paleo, Keto
Allergens
N/A
Not suitable for
Vegan, Vegetarian, High-carb, High-fat, Low-protein
Ingredients
This curry recipe is adapted to the molecular gastronomy cuisine, which means that it uses modern techniques and equipment to create a unique and innovative dish. The traditional ingredients and spices are still used, but they are prepared in a way that enhances their flavors and textures. We alse have the original recipe for Curry, so you can check it out.
-
500g (17.6oz) chicken breast, cut into small pieces 500g (17.6oz) chicken breast, cut into small pieces
-
2 tbsp vegetable oil 2 tbsp vegetable oil
-
1 onion, finely chopped 1 onion, finely chopped
-
2 garlic cloves, minced 2 garlic cloves, minced
-
1 tbsp ginger, grated 1 tbsp ginger, grated
-
1 tsp cumin powder 1 tsp cumin powder
-
1 tsp coriander powder 1 tsp coriander powder
-
1 tsp turmeric powder 1 tsp turmeric powder
-
1 tsp garam masala 1 tsp garam masala
-
1 tsp salt 1 tsp salt
-
1 can (400ml) coconut milk 1 can (400ml) coconut milk
-
1 tbsp tomato paste 1 tbsp tomato paste
-
1 tbsp cornstarch 1 tbsp cornstarch
-
1 tbsp water 1 tbsp water
-
Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)
Nutrition
- Calories: 300 kcal / 1255 KJ
- Fat: 18g (Saturated: 12g)
- Carbohydrates: 8g (Sugars: 3g)
- Protein: 25g
- Fiber: 2g
- Salt: 1g
Preparation
-
1.Heat the oil in a pan over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
-
2.Add the chicken and cook until browned on all sides.
-
3.Add the cumin, coriander, turmeric, garam masala, and salt. Stir well to coat the chicken.
-
4.Add the coconut milk and tomato paste. Stir well and bring to a simmer.
-
5.In a small bowl, mix the cornstarch and water until smooth. Add to the curry and stir well.
-
6.Simmer for 5-10 minutes, until the sauce has thickened.
-
7.Serve hot, garnished with fresh coriander leaves.
Treat your ingredients with care...
- Coconut milk — Use full-fat coconut milk for a creamier texture.
Tips & Tricks
- To make the curry spicier, add some chopped chili peppers or cayenne pepper.
- For a vegetarian version, substitute the chicken with tofu or vegetables.
- Use a food processor to finely chop the onion, garlic, and ginger for a smoother texture.
Serving advice
Serve the curry with rice or naan bread.
Presentation advice
Garnish the curry with fresh coriander leaves and serve in a bowl or on a plate.
More recipes...
For Curry » Browse all
For Indian cuisine » Browse all
More Indian cuisine dishes » Browse all
![Anchovy 65](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/anchovy-65--d527c3de-0b54-49fd-ad01-c2a50a95d97c.png)
Anchovy 65
Crispy fried anchovies
Anchovy 65 is a spicy and crispy Indian appetizer made with anchovies. It is a popular dish in South Indian cuisine and is often served as a snack...
![Ragda pattice](https://ik.imagekit.io/human/tr:w-400,dpr-auto/no-image-empty-plate.png)
Ragda pattice
Ragda Pattice
Ragda pattice is a popular street food from the state of Maharashtra in India. It is a savory snack that is made with a combination of potato...
![Thalachor kari](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/thalachor-kari--86cc942e-fd51-434b-b8d3-5453216f7788.png)
Thalachor kari
Prawn Curry
Thalachor kari is a traditional Indian dish that is popular in the southern state of Kerala. It is a spicy and flavorful fish curry that is made...