CHICKEN CURRY
Filipino-style coconut chicken curry is hearty, tasty, and sure to be a family favorite Easy to make with only a handful of ingredients, cooks in one pan, and is ready in an hour. Perfect for busy weeknights!
Provided by Lalaine Manalo
Categories Main Entree
Time 1h
Number Of Ingredients 14
Steps:
- In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
- Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
- Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
- Add onions, garlic, and ginger and cook until softened.
- Add chicken and cook, stirring occasionally until lightly browned.
- Add fish sauce and continue to cook for about 1 minute.
- Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
- Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
- Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
- Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
- Season with salt and pepper to taste.
- Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.
Nutrition Facts : Calories 569 kcal, Carbohydrate 8 g, Protein 33 g, Fat 45 g, SaturatedFat 16 g, Cholesterol 189 mg, Sodium 408 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MAMA ROY'S DAUGHTER'S CHICKEN CURRY
The hardest part about moving out on your own is missing your mom's home cooking. In college, I was a short 2-hour drive away, so it was easy to get in my car, zone out to some choice tunes, and then BAM - I was in my parents' driveway. Now I'm a 3.5 hour flight away and as great as my job is, I'm not making that hop-on-a-plane-any-random-weekend money. Any Bengali household you visit will have some version of this curry and everyone thinks their own mom's version is the best. I still haven't been able to recreate this exactly the way my mother makes it; my mother always gives me the basics when I ask her, but forgets to mention the little additions she has made throughout the years. It may never taste exactly like her cooking, but whenever I make this, I am reminded of the times I hovered over her shoulder, trying to figure it all out, and having her shoo me away because I slowed her down.
Provided by Soma R.
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 1) Peel and cut up onions into 6-8 pieces each (something that will fit into a food processor or a blender). Peel garlic and ginger.
- 2)Put onions, garlic, and ginger into food processor or blender with a spoon of water. Blend/grate into a rough paste. Does not need to be super smooth.
- 3) Prep the chicken - take skins off if you bought chicken with the skin on. Rinse the chicken with water and pat dry. Create slits in the pieces randomly with a knife so that the spices can get into the meat.
- 4) Take about 4 spoons of the onion, garlic, ginger paste and the spices (Indian chili powder, turmeric, cumin) and coat the chicken with it all. Add the salt as well. NOTE RE SPICES: we never measure these spices, but ratios help. For this part of the recipe, smaller amounts of each chili powder, cumin, and turmeric are fine - let's say one spoon of each, more of the chili powder if you want it spicy.
- 5) Place a 6-8 quart pot on medium-high heat. Add a turn or two of canola oil, enough to evenly coat the bottom of the pot. When the oil is heated through, add cloves, cardamom (try to open them up a bit), and cinnamon bark. Stir the whole spices around a little until fragrant.
- 6) Once you start smelling the whole spices, add the rest of your onion/garlic/ginger paste. Cook until the paste starts to take on a slightly reddish color. Add larger amounts of the spices now. I will do two generous shakes of the chili powder (I like my curries spicy), one shake of ground cumin, and one shake of turmeric. If it looks too brown, I will add some turmeric and chili powder because I want it to be a little brighter.
- 7) Add the chicken after the paste and spices incorporate. Stir frequently so the chicken does not stick to the pot. Once all the chicken turns opaque on the outside, cover with a lid, lower the heat to medium and let everything cook together for about 20 minutes.
- 8) After 20 minutes, check the pot to see if any liquid has come out. This is the curry! If it looks dry, add some a couple cups of hot water to the pot, but only if it looks totally dry. Stir the chicken and recover the pot, lower the heat a little more, and let it all simmer/stew together for another 20 minutes.
- 9) 15 minutes into the second 20 minutes, add the Thai chilies. Make sure they are washed. If you want more of the heat to come out of the chilies, make one diagonal slit in each chili. Adding the chilies is optional.
- 10) At the end of the 20 minutes, check your pot. There should be ample curry. Give it all a final stir and check the chicken to make sure it is all cooked through. It should be by now, but you can never be too careful! Have some cooked rice handy and serve with some saag bhaji (another recipe!). This recipe is easy to scale up or down and if you have leftovers, you can eat this up to 4 days after you make it, at least.
Nutrition Facts : Calories 689, Fat 41.6, SaturatedFat 11.6, Cholesterol 276.2, Sodium 2889.2, Carbohydrate 13.2, Fiber 2.4, Sugar 6.3, Protein 62.9
SAAG BHAJI
This is the perfect accompaniment to almost any Bengali style curry, especially Mama Roy's Daughter's Chicken Curry. It's cheap, comes together quickly, and can be customized with different kinds of protein if you want.
Provided by Soma R.
Categories Spinach
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 1) In a medium sized skillet or frying pan, heat up the canola oil on medium heat.
- 2) Add the generous pinch of black cumin seed (kala jeera - you can find this in most South Asian grocery stores). Stir around a little. There will be a small sizzle.
- 3) Add the dried chilies either whole or torn up. Stir until fragrant.
- 4) Add the whole bag of frozen spinach. No need to thaw. Toss and stir until the spinach softens.
- 5) Keep stirring the spinach until it is cooked to the consistency you prefer. Cook longer for a drier consistency. At this point, add salt to taste and stir/toss the spinach.
- 6) Total cook time should be somewhere between 10-15 minutes. You can serve this immediately, but this also heats up well. My mother also makes this with shrimp, which you would add prior to the spinach. You could also mix in some fried up frozen shredded hash brown after the spinach is done.
Nutrition Facts : Calories 65.9, Fat 4.2, SaturatedFat 0.3, Sodium 84.6, Carbohydrate 5.2, Fiber 3.5, Sugar 1, Protein 4.2
MAMA'S CHICKEN CURRY
I love western food but I would always treasure my mums food. The best Asian food in the WORLD! Hope u guys like this!
Provided by SabbyAz
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into portions, as desired. Marinade with salt and a whole lemon. Set aside for about 1/2 hour.
- Put about 10 tbsp of Oil into a deep pot and allow it to heat. Add the fenugreek, curry leaves, the garlic, ginger and cardamom mixture, green chilie, rampa and onion. Stir for about 3 minutes, then add the tomatoes.
- When the ingredients are a golden brown colour, start adding the spices, starting with: Chilie powder then followed by Masala, Turmeric and Curry powder. Stir well.
- When the mixture is almost a shade of dark red, put the chicken in, including the marinade.
- Raise the fire to let the curry boil. Add about 1/4 cup of water if necessary (or if you want more curry). Lower the heat and cook for about 20 minutes or until chicken is tender.
Nutrition Facts : Calories 218, Fat 13, SaturatedFat 3.5, Cholesterol 53.5, Sodium 1867.5, Carbohydrate 12.8, Fiber 4.5, Sugar 4.5, Protein 15.2
MOM'S CHICKEN CURRY
This is a classic Indian chicken curry from my mom. You can adjust the spices as you like. It's a simple and straightforward classic. Some of the spices can be found at the regular grocery store, especially the high--end ones, but otherwise they can definitely be found at a local Indian grocery store.
Provided by Shalini
Categories Curries
Time 1h15m
Yield 8 legs, 7 serving(s)
Number Of Ingredients 17
Steps:
- In a large (5-6 quart) pan heat the oil on medium heat.
- Add the cumin seeds, bay leaves, cloves, cinnamon stick, cardamom, and ginger garlic paste. Saute the spices until the cumin seeds start to brown.
- Meanwhile chop the onions.
- Add the onions to the pan and saute the mixture until onions begin to brown.
- Add the turmeric, cumin powder, coriander powder, red chili powder, tomato paste and yogurt and salt.
- Saute the mixture.
- Add the chicken and cover.
- Cook on medium low, stirring occasionally for about 10 minutes. If the spices are sticking on the bottom add a little more yogurt.
- Add the garam masala, mix and cover.
- Continue to cook the chicken until the chicken starts to separate from the bone. A natural curry will have formed from the onions, tomato, yogurt, chicken and spices.
- Serve with rice or roti or any other whole wheat bread.
- You can garnish with fresh coriander.
Nutrition Facts : Calories 257.1, Fat 10.7, SaturatedFat 2.2, Cholesterol 119.7, Sodium 247.2, Carbohydrate 8.6, Fiber 2.3, Sugar 2, Protein 31.5
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