AZALINA'S MINT CHICKEN CURRY
Azalina Eusope grew up in Malaysia, where spices were an integral part of her Mamak culture. Now she brings a taste of Penang to San Francisco. The bold flavors of her spicy mint curry remind her of home.
Provided by azalina
Categories Malaysian Recipes
Time 3h45m
Yield 8
Number Of Ingredients 25
Steps:
- Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.
- Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.
- Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
- Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. Mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.
- Heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. Discard spices and retain oil in the pan.
- Heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
- Stir in coconut milk. Bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
- Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to taste. Cook until the mint begins to wilt, 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 28.9 g, Cholesterol 58.5 mg, Fat 38.4 g, Fiber 9.6 g, Protein 28.9 g, SaturatedFat 24.7 g, Sodium 612.2 mg, Sugar 3.2 g
AZALINA'S MINT CHICKEN CURRY
Azalina Eusope grew up in Malaysia, where spices were an integral part of her Mamak culture. Now she brings a taste of Penang to San Francisco. The bold flavors of her spicy mint curry remind her of home.
Provided by azalina
Categories Malaysian Recipes
Time 3h45m
Yield 8
Number Of Ingredients 25
Steps:
- Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.
- Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.
- Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
- Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. Mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.
- Heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. Discard spices and retain oil in the pan.
- Heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
- Stir in coconut milk. Bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
- Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to taste. Cook until the mint begins to wilt, 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 28.9 g, Cholesterol 58.5 mg, Fat 38.4 g, Fiber 9.6 g, Protein 28.9 g, SaturatedFat 24.7 g, Sodium 612.2 mg, Sugar 3.2 g
REZIKA'S CHICKEN & VEGETABLE CURRY
This is my family's all time favourite curry. Originally this was an Afghani chicken curry - I ended up reducing the amount of chicken & adding chickpeas, potatoes & peas to. If you want to add more veggies, please feel free to do so. Frozen okra also works well in this dish, as does fresh spinach added at the very last minute. My kids, aged 7 & 2, enjoy eating this curry as it is not too spicy, just full of flavour. If you want a hotter curry, add a chilli to the cooking pot! This curry tastes just like the Chicken Bhuna (with added veg!) from our local Indian restaurant.....we now save ourselves a fortune ;)
Provided by Um Safia
Categories Curries
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put the olive oil in a large, heavy bottomed pan, add the onions & cook on a medium heat until they are golden & translucent.
- Add the turmeric & curry powder to the pan, followed by the chicken pieces - cook until the chicken is sealed on all sides.
- In a food processor, make a paste from the ginger & garlic. Once you have made a smooth paste, add it to the pan & mix well. Cook for 2 minutes.
- Liquidize the tinned tomatoes & add them to the pan along with the water. Cover & simmer on a medium heat for 90 minutes - check & stir from time to time - add any extra water if you think it needs it. Add the salt & black pepper.
- After 90 minutes, rinse & drain the chickpeas & add them to the pan. Chop the potatoes into cubes approximately 1cm x1cm & add them to the pan.
- Cover & simmer again for 20 minutes.
- Take your bunch of coriander. Remove 6 large leaves & set aside for your garnish. Roughly chop the remainder.
- After 20 minutes cooking, add the frozen peas & 2 tbsp chopped coriander. Cook for 5 minutes.
- At this point, the veggies & the chickpeas should be tender. If you would like a thicker sauce, turn up the heat & reduce the sauce - stirring to avoid the curry catching on the bottom of the pan. If you would like more sauce, just add a little stock & a touch more seasoning & curry powder.
- If you've used bone-in chicken pieces, you may wish to remove the bones now.
- Check the seasoning, adjust if necessary, just before serving add the remainder of the coriander & mix well.
- You can also add a teaspoon of freshly ground garam masala at this point if you wish - I generally don't bother though --
- My family loves to eat this curry with either basmati rice or freshly made naan & pitta breads, pakoras & poppadoms. I also serve a light cucumber raita & a mixed green salad.
Nutrition Facts : Calories 317.8, Fat 6, SaturatedFat 0.9, Sodium 250.5, Carbohydrate 59.3, Fiber 10.3, Sugar 10.2, Protein 9.9
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