Green Chicken Curry Food Network Star Aarti

TOMATO-YOGURT CHICKEN CURRY

Steps:

• Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
• Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
• Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
• Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
• Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
• Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
• Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
• Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.

THAI RED CURRY

Steps:

• Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
• Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
• Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
• Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
• Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.

GREEN CURRY CHICKEN

Steps:

• Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
• Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
• Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

GREEN CHICKEN CURRY (FOOD NETWORK STAR - AARTI)

Steps:

• In a food processor, puree the cilantro, mint, red onion, ginger, salt, and pepper. Puree on high until smooth. While the processor is running, add 1/4 cup water and blend until the mixture is a thick paste. Set aside.
• In a large pot, heat olive oil over medium heat. Add shallot and cook, stirring often, until golden brown.
• Add the spices and cook for 30 seconds.
• Add the cilantro puree to the pot and cook, stirring often until it deepens in color and aroma. It should look shiny, and little droplets of oil will appear on the surface.
• Add the chicken, coating each piece in the puree and stirring often. Continue to cook for 5 minutes, so the puree adheres to the chicken.
• Add 1 1/2 cups water, or just enough to cover the chicken, and add the vinegar. Bring to a boil, and reduce the heat and simmer, uncovered, until the chicken is tender and sauce has slightly thickened, about 20 to 25 minutes.
• Remove the pot from heat and swirl in the yogurt. Taste and adjust seasonings as needed.
• Serve over basmati rice or naan bread.

MASSAGED KALE SALAD (AARTI SEQUEIRA)

Steps:

• In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
• In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
• Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

THAI GREEN CHICKEN CURRY WITH SPAGHETTI

Steps:

• Heat coconut milk and curry paste until it turns creamy.
• Add chicken; cook for 5-7 minutes.
• Add eggplants and sweet basil; cook for further 5 minutes.
• Finish with Thai chili and kaffir lime leaves.
• Boil spaghetti for 10 minutes and serve hot with curry.

THAI GREEN CHICKEN CURRY (DIABETIC FRIENDLY) (SUGARLESS)

Steps:

• HEAT frypan; add oil.
• Add sliced onion and green curry paste; stir fry for one minute.
• Add coconut milk and water ; bring to a boil.
• NOTE: Have to do slowly and stir frequently or milk will split.
• Simmer uncovered 15 - 20 minutes.
• COMBINE chili powder, cinnamon and tamari; ADD to mixture.
• Top with chopped coriander.
• ENJOY!

THAI GREEN CHICKEN CURRY

Steps:

• In a food processor, add the coriander, lemon grass, fish sauce, chilies and sesame oil. Process for 3 minutes or until the mixture forms a smooth paste.
• Heat the remaining olive oil in a large saute pan, add the paste and curry leaves, cook for 3 minutes or until fragrant.
• Add the coconut milk and 1 cup water; simmer gently for 10 minutes, add chicken and simmer for an additional 10 minutes or until tender.
• Stir in the egg and cook for 3 to 4 minutes or until heated through. Spoon onto a bed of steamed rice or noodles and garnish with the coriander leaves.

GREEN CHICKEN CURRY (GAENG KIEW WAN GAI)

Steps:

• Heat the coconut milk in a small sauce pan (do not bring to a boil) and set aside.
• Heat the oil in a large sauce pan, add the finely chopped garlic and fry until golden brown.
• Add the curry paste and the chillies and fry for a few more seconds (for a milder version, omit the chillies).
• Add the warmed coconut milk in and stir on a medium flame until the coconut milk starts to thicken.
• Add the fish sauce and the palm sugar.
• Add the thin cuts of chicken breast and stir on a medium flame until the meat turns white.
• Add the stock and cook on a low flame for about 4 minutes.
• Add the kaffir lime leaves, basil leaves and the quartered green eggplant and cook for about 3 minutes.
• Serve with jasmine rice.