MALAYSIAN CHICKEN CURRY WITH BUTTERMILK BEER BEIGNETS
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Provided by Nguyen Tran
Categories HarperCollins Curry Chicken Soup/Stew Coconut Sweet Potato/Yam Chile Pepper Carrot Winter
Yield 2-4 servings
Number Of Ingredients 14
Steps:
- Combine curry powder, sugar, salt, and chicken bouillon in a mixing bowl and hand mix together until it's all one love, one mix.
- Rinse chicken under water, pat dry with paper towels, then transfer to a mixing bowl. Next, pour the beautiful curry spice mix all over that chicken. Mix and rub the spices all over the chicken until no chicken remains uncovered with spice. Cover it all up, like it's your only goal in life.
- Marinate overnight. Alternatively, if you're in a hurry, marinate for 1 hour, though the curry mix won't fully penetrate the chicken or touch the souls of others, which is what eating is all about.
- When ready to cook, you'll need a pan to sauté with and a pot for stewing and braising.
- Combine coconut milk, whole milk, and sambal badjak in pot.
- Next, heat the sauté pan to medium-high heat. Add a little bit of cooking oil, add some onions and some lime leaves, and sear batches of chicken until chicken turns golden brown all around, while sweating onions and leaves. Do not cook the chicken through; just brown and sear. The lime leaves will fill your kitchen with their incredible citrus scent-a pretty amazing smell.
- After each batch is evenly seared, transfer into pot. To ensure the chicken cooks evenly, do not heat up the pot until all chicken is seared. Continue searing onions, lime leaves, and chicken. Once all chicken is seared, sauté any remaining lime leaves, and onions, and transfer to the pot before cooking. If there is any excess spice mix in the chicken marinade bowl, also transfer into the pot because the spice mix is measured specifically to give the best flavor for the curry sauce itself and not just the marinade.
- Bring pot to a boil over high heat, then simmer covered with a slight opening for 35-45 minutes, or until the chicken is tender but not falling apart. The curry consistency should be thin and almost milky. Once chicken is done, turn off heat.
- While waiting for the chicken to finish cooking, prepare an ice water bath in a bowl. Bring 2 inches of water to a rolling boil in a pot over high heat. Cook the sweet potatoes in the boiling water for 6-8 minutes. Check often to see when the potatoes are cooked through; they should be crunchy, still firm and not mushy. Once they're done, remove the potatoes from pot (but do not dump the boiling water; save it for blanching the carrots) and shock them immediately in the ice water bath for 2 minutes, or until they are completely cool to the touch. Strain and set aside cooked potatoes in a fresh bowl.
- Next, blanch the carrots by repeating the steps as for the potatoes, checking for nonmushy doneness. If you use baby carrots, they take about 4-5 minutes to blanch. Adjust time accordingly for the type of carrots you're using and how they're cut. Cook, shock, strain, then set aside with the potatoes.
- Chicken can be served immediately, but it will be most flavorful if cooled down, stored, and covered overnight in the fridge, and then reheated and served the next day. Blanched potatoes and carrots can also be stored overnight.
- When ready to serve (not long before-just right when you are ready to serve), add carrots and potatoes to the hot chicken curry. Garnish with scallions. Serve with steamed rice, and if you want to soak up that curry deliciousness (my favorite part), sop it up with some Buttermilk Beer Beignets.
- And that's the best experience with chicken curry that you can have-reaching the epitome of chicken curry enlightenment. Enjoy, kids!
CHICKEN WITH CURRY AND BEER
I like the way this sounds. I ripped it out of one of my cookbooks so I don't know which one (I know) but it was one of those community cookbooks. This was submitted by Lois Wolke.
Provided by Oolala
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, cook the onion in butter until tender but not brown. Stir in tomato soup, beer, curry, oregano, salt, and pepper.
- Simmer, uncovered, 10 minutes.
- Arrange chicken breasts in a baking dish where they don't overlap. Pour tomato mixture over the chicken.
- Bake, uncovered, in a 350 degree F. oven or 50-55 minutes. Sprinkle with parmesan cheese. Adjust seasonings to taste.
Nutrition Facts : Calories 347.8, Fat 10.3, SaturatedFat 5.5, Cholesterol 123.4, Sodium 664.5, Carbohydrate 14.8, Fiber 1.5, Sugar 7.3, Protein 45
CURRY GRILLED CHICKEN
"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
HOME-STYLE CHICKEN CURRY
A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
- Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
- Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
- Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
- Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
- Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
- Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
- Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
- Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
- Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
Nutrition Facts : Calories 382 calories, Fat 17.7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10.7 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.1 grams fiber, Protein 46.8 grams protein, Sodium 0.8 milligram of sodium
EASY CHICKEN CURRY
This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt
Provided by Esther Clark
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
- Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.
Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium
CHICKEN CHICKEN CURRY
There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread. This recipe is called moorgi kosha (or chicken kosha), but my friend Jennie calls it Chicken Chicken Curry!
Provided by madhu
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 6
Number Of Ingredients 21
Steps:
- Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.
- Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes. Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.
- Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes. Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 7.8 g, Cholesterol 93.4 mg, Fat 13 g, Fiber 2.6 g, Protein 34.4 g, SaturatedFat 3.3 g, Sodium 83.6 mg, Sugar 1.7 g
CHICKEN OR PRAWN JAVANESE BEER CURRY
This is a smooth, creamy and fruity curry recipe I found in the October 1979 Bon Appetit magazine. Someday that old magazine will fall apart completely and I'll feel much better if this recipe is recorded somewhere.
Provided by Marysdottir
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter over medium heat and brown onion, garlic and ginger until golden.
- Combine curry powder and flour and add to onion, stirring to blend. Reduce heat to low and cook 2-3 minutes.
- Add Broth, beer, apple, chutney, tomato paste, honey and lemon juice. Blend well and simmer on low about 25 minutes.
- Let cool slightly then transfer to food processor and blend until smooth. Strain through a sieve to make a perfectly smooth sauce.
- Return to pan and stir in cream. Add shrimp, prawns or chicken and heat through gently.
- Season with salt and garnish with green onion, chopped peanuts or roasted coconut. Lovely with coconut rice.
Nutrition Facts : Calories 384.5, Fat 31.6, SaturatedFat 19.4, Cholesterol 104.4, Sodium 312.6, Carbohydrate 20.3, Fiber 2.8, Sugar 9.6, Protein 4
SLOW-COOKER CHICKEN CURRY
Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h10m
Number Of Ingredients 9
Steps:
- Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
- Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
- The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
- Stir in the the chopped leaves of 30g coriander just before serving over brown rice.
Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium
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