How to make
Peel the garlic and ginger and grate them. Mix with the brandy and pour over the quail breasts. These are sold cleaned, with the skin. If you can't find them, you can also use chicken meat, for example two boneless legs.
Finely chop the onion and jalapeno pepper. Heat the oil and put them in it to fry along with the crushed cayenne pepper. Once the onion softens, add the meat along with the ginger, garlic and brandy marinade.
Cook for 5-6 minutes, stirring occasionally. Then pour the coconut milk - I added 13.5 fl oz (400 ml) for more sauce, but if you want it thicker, pour only 200-250 ml.
Add salt to taste, a spoonful of aromatic curry powder and sesame oil. Cook with the lid slightly ajar for about 15 minutes or until the meat is fully cooked. If the pieces are large and, for example, you are using chopped and boneless chicken thighs, then they will need a little more time. If necessary, pour in a little chicken broth so that it does not burn.
While all this is cooking, wash the basmati rice in several waters to remove its starch. Then boil in water with a little salt and drops of oil (according to the instructions on the package).
Serve the warm rice covered with the aromatic meat with curry.
Quail with spicy curry and basmati rice - an extremely delicious Indian dish with a pronounced spiciness for the more daring. It looks like nothing special, I would even say that it does not look very appetizing, but it's a must-try. Those who cannot stand such spicy food can replace the jalapeno with a little sweet green or yellow pepper.
Have a look at some quail cooking tricks and find out why you should eat quail eggs more often.
