Molecular Gastronomy Curry

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. 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.