Southern 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.

SOUTHERN FRIED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
• Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
• Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.

CREAMY LOW CARB CHICKEN DIVAN

Steps:

• Preheat oven to 350F. Gather all your ingredients. Pull meat from chicken and rough-chop or shred. Steam the broccoli in the microwave per the package directions, till tender-crisp (drain excess liquid). With a whisk, mix the soup, sour cream, and lemon juice in a bowl.
• Spray a casserole dish with non-stick spray. Lay the broccoli and chicken at bottom of dish.
• Pour the soup and sour cream mixture on top.
• Sprinkle the seasonings on top. Blend well.
• Sprinkle cheese and pork rinds on top. Pour melted butter over cheese and pork rinds and bake uncovered at 350F for about 30 minutes or until the topping is slightly browned.

KUA KLING (SOUTHERN THAI-STYLE RED CURRY)

Steps:

• In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.
• Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don't panic - just add a little water or neutral oil.
• Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid's been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.

SOUTHERN (?!) CHICKEN CURRY

Steps:

• In a saucepan, melt butter and saute onion with curry over low heat.
• Blend in flour, salt, brown sugar, ginger, and chicken. Keep cooking for 5 minutes, stirring constantly.
• Add broth, stir and bring to a boil. Cover, and simmer over low heat for 15 minutes.
• Add milk and lemon juice, and stir constantly for 1 minute, or until warm & ready to serve.

GRILLED CURRIED CHICKEN THIGHS WITH CHARRED-VEGETABLE RICE

Steps:

• Whisk together curry powder, garlic powder, paprika, and 2 teaspoons of the salt in a small bowl. Sprinkle evenly over chicken thighs.
• Preheat a gas grill to medium (350°F to 400°F). Place chicken, skin side down, on unoiled grates. Grill, uncovered, until grill marks appear and skin is golden brown and slightly charred, 8 to 10 minutes. Turn chicken; cover grill. Grill until a thermometer inserted in thickest portion of meat registers 165°F, 10 to 12 minutes. Transfer chicken to a plate or cutting board. Tent with aluminum foil, and rest about 10 minutes.
• Meanwhile, toss together corn, zucchini, squash, bell pepper, red onion, and 2 tablespoons of the olive oil in a large bowl. Place vegetables on unoiled grates. Grill, uncovered, turning occasionally, until charred on all sides, 6 to 8 minutes. Transfer vegetables to a baking sheet; let stand until cool enough to handle, 6 to 8 minutes.
• Cut corn kernels from cobs; place kernels in a large bowl, and discard cobs. Roughly chop zucchini, squash, and onion; add to bowl. Chop bell pepper, discarding seeds and membrane; add to bowl. Add rice, cilantro, lime juice, black pepper, and remaining 1 teaspoon salt and 1 tablespoon oil; toss to coat. Divide vegetable mixture and chicken among 4 plates.