Karrili tovuq

Karrili taomlar Xindiston, Pokiston, Bangladesh va bazi janubiy Osiyo davlatlarida keng tarqalgan bo’lib, karri yoki inglizchasi curry aslida birqancha ziravor aralashmasidan tayyorlanadi. Odatda bu aralashmada maydalangan kashnich, zira, murch va zarchava (eng. turmeric) bo’ladi va bu aralashma tayyor holda sotiladi. Karrida zarchava borligi sababli taomlar sariq rangda bo’lib chiqadi va birqancha ziravor bilan birga taomlarga o’zgacha lazzat beradi.

Turk oshxonasida karri tarkibidaki ziravorlardan birqanchasi ishlatilsa ham, zarchava deyarli ishlatilmaydi. Karrili taomlarni faqatgina chet el taomlari sotiladigan restoranlarda uchratish mumkin.Bugunki taomni ham bir chet el taomlari restoranida tatib ko’rib, juda yoqqanidan uyda o’zim tayyorlab ko’rishga harakat qildim.Restorandakisidan deyarli farqi yo’q va turmush o’rtog’imga ham juda yoqdi. Shu sababli bu retsept mening retsept daftarimdan fahrli o’rin olishga sazovor bo’ldi:) Bu taomni farqli sabzavotlar qo’shib ham tayyorlasangiz bo’ladi, masalan sariq, qizil chuchuk qalampir, qo’ziqorin, jo’hori va ananas-taom lazzatiga hech qanday salbiy ta’sir ko’rsatmaydi.

Kerakli masalliqlar:

(2 kishi uchun)

  • 2 qoshiq kungaboqar yog’i
  • 1 ta piyoz
  • 2 ta tovuq ko’kragi
  • 1-2 tish sarimsoq
  • 2 osh qoshiq kari
  • 1-2 osh qoshiq jo’hori krahmali yoki un
  • 200 ml slivki

Marinad uchun:

  • 1 osh qoshiq zaytun yoki kungaboqar yog’i
  • 1 choy qoshiq tuz
  • 1/3 choy qoshiq xantal pastasi (gorchisa), Dijon xantali to’g’ri keladi
  • 1/3 choy qoshiq shakar
  • Yarim limon suvi

Kerakli idish:

  • Issiqqa chidamli sopol yoki shisha idish

 

Tayyorlanishi:

1. Tovuqni o’rtacha 2x2cm kubik shaklda to’graymiz.

2. Bir idishda marinad masalliqlarini yaxshilab aralashtiramiz. Ketidan to’g’ralgan tovuqni solib, marinad bilan yaxshilab aralashtiramiz. 30 minutga tindirib qo’yamiz.

3. Piyozni to’rtburchak shaklda katta-katta to’g’rab, 2 qoshiq yog’da ozgina qizarguncha qovuramiz. Ketidan qirg’ichdan o’tqazilgan yoki mayda to’gralgan sarimsoq solib aralashtiramiz. Ketidan marinadlangan tovuqni solib, suvini shimib olguncha qovuramiz. Ketidan karri va kraxmal solib yaxshilab aralashtirib, 1-2 minut yana qovuramiz. Gazni pasaytiramiz.

4. Xona issiqligidaki slivkini qovurilgan tovuqqa asta sekinlik bilan qo’shamiz. Slivkini ovqat tayyorlashdan yarim soat oldin xolodilnikdan chiqarib qo’ying, aks holda issiq tovuq bilan sovuq slivki orasida termik shok bo’lishi mumkin, slivki parchalanib ketadi. Past olovda slivki quyilguncha aralashtirib pishiring

5. Issiqqa chidamli idishlarga tovuqni joylab, duhovkada 180-200C darajada usti qizarguncha pishiramiz.

Sopol idishda pishirishning yaxshi tomoni, ovqat uzoq muddat issiq bo’lib turadi. Bu taomni dimlangan guruch yoki kartoshka pyuresi bilan tortsangiz bo’ladi.

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Bu mavzuda 2 ta sharh yozilgan “Karrili tovuq”

  1. Munira says:

    Qachon ulguraqolding o’rtoqjon!! Looks so delicious, easy & yummy. Absolutely will try. Indian food zo’r, ayniqsa ozing tayyorlab yesang. Ilhom ham sogingandir, juda hursand bo’ladi.

Sharh:

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