Southeast Asian Chicken Curry Food

SOUTH ASIAN CHICKEN CURRY

Steps:

• Peel and finely chop the onion, garlic and ginger. Pick the coriander leaves and finely chop the stalks. Deseed and roughly chop the peppers, then halve the cherry tomatoes. Cut the chicken thighs into 3cm chunks.
• Heat 1 tablespoon of oil in a medium frying pan over a medium heat, add the onion and pepper, then fry for around 10 minutes, or until softened.
• Add the garlic, ginger and coriander stalks, then fry for a further 3 minutes, or until softened. Next, add the curry powder and turmeric and cook for a further 2 to 3 minutes.
• Throw in the chicken and cook for 2 minutes, stirring regularly to coat.
• Pour in the coconut milk and stock, bring to the boil, then reduce to a simmer for 12 to 15 minutes, or until thickened, turning the heat up if you need to. Add the cherry tomatoes for the last 5 minutes.
• While the curry is ticking away, place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for 7 minutes, then fluff up with a fork.
• Squeeze half the lime juice into the curry, add the mango chutney (if you have some) and a pinch of black pepper. Taste and add a little more lime juice, mango chutney or seasoning if needed.
• Scatter over the reserved coriander leaves then serve with the fluffy rice and lime wedges for squeezing over.

QUICK SOUTH EAST ASIAN CHICKEN CURRY

Steps:

• Heat oil in a large pot or fry pan on medium heat. Fry onion and garlic for about 3 minutes until soft.
• Add ground cumin, coriander, lemongrass, kaffir lime leaves, curry paste, sugar and about 1/4 cup of the coconut cream. Cook for 1-2 minutes, stirring with a wooden spoon, so the paste does not stick to the bottom of the pan.
• Add remaining coconut cream, stock, canned tomatoes and potatoes. Bring to the boil, then lower heat and simmer, partially covered, for 15-20 minutes until potatoes are almost cooked through. Stir curry occasionally while cooking.
• Add chicken and continue to cook for a further 5-10 minutes until potatoes and chicken are cooked all the way through. In the last 3 minutes of cooking time add beans to cook briefly.
• Serve curry in a large bowl, garnished with coriander. Serve with steamed brown rice and fresh cucumber and tomato on the side.

CAMBODIAN CHICKEN CURRY RECIPE

Steps:

• Heat oil in a wok over low heat. Add red kroeung, shrimp paste and palm sugar. Stir-fry until fragrant. Add the chicken pieces and cook until well coated and takes on a little colour. Then add the coconut cream and half the amount of fish sauce (you can add more later).
• Stir in coconut milk and stock. Bring to the boil, then reduce heat and simmer over medium heat until chicken is tender. Add the long beans and aubergines. Just before serving add the potatoes and continue cooking until curry is reduced and thick. Taste, taste, taste, and if it's a little too mild in flavour (not heat) add more fish sauce.
• Serve with steamed rice or fresh rice vermicelli and crunchy vegetables such as cucumber or bean sprouts. Cambodians also like to eat their curries with French baguettes.
• Note: The curry will be tastier if you prepare this recipe using homemade coconut cream and milk. Also, while the curry paste will be bright red, the addition of the coconut cream and milk will see the curry have a yellow hue. This is not important, the flavour of the curry is.

SOUTHEAST ASIAN CHICKEN CURRY

Steps:

• Mix ground cinnamon, turmeric, garam masala, paprika, ginger, bay leaves, star anise, cardamom, cinnamon stick, kaffir leaf, and chile pepper together in a bowl.
• Mix 1/2 of 1 yogurt container with 2 tablespoons of spice mixture and 1 tablespoon fish sauce in a bowl. Make deep cuts into the chicken thighs to allow sauce to penetrate. Coat chicken with yogurt mixture and marinate in the refrigerator for at least 5 hours.
• Heat oil in a pot over medium-high heat. Stir-fry onion and garlic in the hot pot for 30 seconds; add remaining spice mixture and continue to stir-fry, 30 seconds more. Add chicken to the pan and fry until spices around chicken have darkened, 2 to 4 minutes. Add marinade and bring to a boil over high heat; continue to boil, covered, for 2 minutes.
• Dissolve bouillon in water and add to the pot. Add remaining yogurt, remaining fish sauce, and sugar. Boil chicken in sauce until nearly cooked through, about 10 minutes.
• Add tomato sauce; boil until chicken is no longer pink in the centers and sauce has completely thickened, 5 to 10 minutes. Melt butter into mixture and cover. Turn off heat and let dish rest to let chicken absorb sauce, about 30 minutes.