One Chef one Fermento Beer – “Beer chicken Indian curry” by Sunrita Dutta

The inspiration of this Beer chicken curry comes from Marsala sauce that is made with marsala wine, used to enhance the taste of meat, fish, poultry and pasta .

In this recipe I have added spices and coconut milk for a smooth creamy gravy base. Additionally, I replaced wine with the “Golden Breeze” beer, to provide a very pleasant malty taste

The beer is used to marinate the chicken pieces overnight which helps to tenderise the meat as well as lets the flavour of the beer be soaked into the chicken. The liquid marination is later used to cook the curry sauce, further enhancing the flavour.

Easy and flavourful this recipe is for all ages. In fact, the alcohol of the beer evaporates during the cooking process.

IMG_9221 Curry SMALL

Beer chicken Indian curry

Ingredients and quantities for 4 people

  • 850g Chicken (legs, thigh)
  • 1 bottle (33cc) Golden Breeze beer
  • 3 onions sliced
  • 6 pods garlic, finely minced
  • Ca. 2,5cm ginger, minced or grated
  • 60ml coconut milk
  • 60ml sunflower oil
  • A handful of fresh coriander leaves
  • Salt to taste
  • 3 tsp coriander powder
  • 2 tsp cumin powder
  • 1-2 tsp chilli powder
  • 2 tsp turmeric
  • 1 TL tsp Garam masala powder
  • 3 pods cardamom
  • Ca. 2,5cm stock cinnamon
  • 7-8 cloves
Curry beer Zutaten

Step 1

Marinade the chicken in 2 tsp of ginger garlic minced (leave the rest for later use), coriander powder, cumin powder, turmeric, chili powder , 1 tsp salt and 1 cup beer.

Rub the spices in and leave it to marinade for a minimum of 1 hour or overnight for best beer infused flavour.

Step 2

Heat the oil in a pan and fry the sliced onions until golden brown in colour.

Step 3

Remove from heat, cool and blend into a paste and set aside.

Curry marinieren

Step 4 

In the same pan and oil, add the cardamom, cloves, cinnamon and cook until fragrant.

Step 5 

Now take the marinated chicken out of the liquid beer and
put the pieces in the pan without the liquid and fry on high heat until the chicken changes in colour, around 8 – 10 minutes.

Step 6 

Once the chicken changes in colour, add the remaining ginger and garlic. Cover the pan with a lid and continue to cook on a low flame stirring from time to time for about 10 minutes more.

Step 7

Once you see the juice from the chicken begin to evaporate add the beer marination, coconut milk and the onion paste to the chicken and cover and continue to cook until the chicken is cooked

Step 8

Finally add garam masala powder, check for salt and add a generous helping of fresh coriander leaves. Remove from heat and serve drunken chicken curry hot with any flat bread of your choice or boiled rice.

The Chef

I am an Indian cooking coach and food blogger giving hands-on Indian cooking classes in Basel, Switzerland for over 9 years.

When it comes to a choice of alcoholic drink with Indian food, beer is the popular choice. It is the perfect match! The cold smoothness and slight bitterness of the beer helps to balance out the spiciness of Indian food.

I met Raffaele fromFermento via a common Food association, and we found that we both share common interests and values for great food.

Curry Sunrita Dutta

The beer

  • Beer style

    Pils

  • Colour

    Golden/blonde and naturally cloudy

  • Alcohol content

    5.2%

  • Taste

    Refreshing, thirst-quenching, with a balanced malt and hop flavour

  • Temperature of service

    5 - 7°C

  • Glass

    Tübingen, British or American pint or white wine glass

Pilsner 2 Golden Breeze Pils

Recommendation of the chef

Consume the dish accompanied with rice, bread, etc. It is delicious either very warm, cold, freshly made or after e.g. keeping it in the fridge.

To adapt it to your taste, use any ingredient you might like.

Indian food can be traditionally enjoyed with a beer. For this recipe, we propose the Pils Golden Breeze. Keep it refrigerated and drink it together with the Beer chicken Indian curry.

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