Molecular Gastronomy Curry


Molecular Gastronomy Curry

The Curry of the Future

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.

Jan Dec

30 minutes

20 minutes

50 minutes

4 servings


Gluten-free, Dairy-free, Low-carb, Paleo, Keto


Vegan, Vegetarian, High-carb, High-fat, Low-protein


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.


  • Calories: 300 kcal / 1255 KJ
  • Fat: 18g (Saturated: 12g)
  • Carbohydrates: 8g (Sugars: 3g)
  • Protein: 25g
  • Fiber: 2g
  • Salt: 1g


  1. 1.
    Heat the oil in a pan over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
  2. 2.
    Add the chicken and cook until browned on all sides.
  3. 3.
    Add the cumin, coriander, turmeric, garam masala, and salt. Stir well to coat the chicken.
  4. 4.
    Add the coconut milk and tomato paste. Stir well and bring to a simmer.
  5. 5.
    In a small bowl, mix the cornstarch and water until smooth. Add to the curry and stir well.
  6. 6.
    Simmer for 5-10 minutes, until the sauce has thickened.
  7. 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.