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.
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.
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.
British
www.spiceitupp.com/cooking-classes
Indian cooking classes
Basel
Indian
Biriyani
Amber beer
Amber beer
I help Indian food lovers make cooking Indian food at home easy, by demystifying spices, breaking down cooking process and make cooking fun and flavourful.
Pils
Golden/blonde and naturally cloudy
5.2%
Refreshing, thirst-quenching, with a balanced malt and hop flavour
5 - 7°C
Tübingen, British or American pint or white wine glass
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.