Any great recipies for chicken curry nice & spicy?!
Ingredients:
3-4 lbs of chicken pieces (boneless and skinless), cut into 1.5” pieces
1 large onion, finely chopped
4-5 garlic cloves, finely minced
3-4 small Thai green chilies, slit lengthwise
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
For the MASALA: dry roast and grind to a fine powder
6-8 dried red chilies (to taste)
1 tbsp coriander seeds
? tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric
Heat the spices in a dry pan on medium high heat until slightly browned and fragrant. Let cool and using a spice grinder, grind into a fine powder.
METHOD:
In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk. Cover and let sit in the refrigerator for at least 1 hour.
In a large deep skillet on medium high heat, add the oil and when hot, add the onions. Fry until slightly golden and then add the green chilies, ginger and garlic. When browned, add the chicken pieces and the marinade as well. Reduce the heat, cover and let simmer for 15-20 minutes on low heat. Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice.
Answers: CHICKEN COONDAPURI
Ingredients:
3-4 lbs of chicken pieces (boneless and skinless), cut into 1.5” pieces
1 large onion, finely chopped
4-5 garlic cloves, finely minced
3-4 small Thai green chilies, slit lengthwise
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
For the MASALA: dry roast and grind to a fine powder
6-8 dried red chilies (to taste)
1 tbsp coriander seeds
? tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric
Heat the spices in a dry pan on medium high heat until slightly browned and fragrant. Let cool and using a spice grinder, grind into a fine powder.
METHOD:
In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk. Cover and let sit in the refrigerator for at least 1 hour.
In a large deep skillet on medium high heat, add the oil and when hot, add the onions. Fry until slightly golden and then add the green chilies, ginger and garlic. When browned, add the chicken pieces and the marinade as well. Reduce the heat, cover and let simmer for 15-20 minutes on low heat. Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice.
Kaeng Masaman Kai
"Muslim Style" Chicken Curry
Description
The "masaman" indicates that the recipe is of a "musselman"or islamic origin, and it probably owes something to early Portuguese influences, and is similar in concept to the "sour and hot" Goan style vindaloo dishes. By Thai standards this is usually a fairly mild curry, so I find it is a good starting point. It is also one of my favorite curries.
The curry paste can be prepared in advance and stored in the fridge in a preserving jar for several weeks or even months.
The potatoes used can be 'normal' western style potatoes, or any of the sweet potatoes. (I prefer the latter, as it seems to complement the flavor ofthe curry, and western style potatoes are for from common, and quite expensivein Thailand, so clearly not the normal authentic component of the dish).
This recipe can also be prepared with pork (kaeng masaman mu) or beef (kaengmasaman nuea)
A recipe for the masaman curry paste follows: ***
Ingredients
1 pound of chicken, cut into "bite sized pieces"
5 small potatoes, peeled and partly boiled.
5 peeled, but whole, small onions. (the type sometimes sold as "pickling onions")
3 cups of coconut milk.
3 tablespoons palm sugar (you can use a light brown sugar instead if you can't get palm sugar)
3 tablespoons tamarind juice (this is the "sour" ingredient - youcan use white vinegar instead if you can't get tamarind juice.
The juice is madeby soaking tamarind paste in a little water then squeezing it out, and running it through a sieve to extract the juice from the pulp).
3 tablespoons lime juice
2 tablespoons roasted peanuts (unsalted), broken
1-3 tablespoons masaman curry paste
1-3 teaspoons crushed garlic.
3 bay leaves,
5 roasted cardomom fruits ( the whole pod)
a small piece of roasted cinnamon bark
Method
Allow the coconut milk to separate, bu leaving it standing in a cool place,and you will have about 1 cup of thick "cream" and two cups of thin "milk".In a small saucepan bring the milk to a simmer and add the chicken or pork. If you are using beef you will need another two cups of milk. simmer the meat until it is beginning to become tender (beef takes longer, hence the additional milk).
Put the coconut cream in a wok and bring to a boil, add the masaman paste and "stir fry" until the flavor is brought out and maximised. The coconut oil will seperate out and can be skimmed off with a spoon or ladle.(this removes much of the vegetable 'cholesterol', and makes the dish much less trouble for those watching their weight or heart).
Add the remaining cream and curry paste to the meat.
Add the peanuts. taste and adjust the flavor until it is (just) sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fishsauce).
Add the remaining ingredients and cook until cooked.
Note: The potatoes act as a"moderator" to reduce the heat of the curry, and should not be left out.
Masaman Curry Paste: ***
Description
Masaman curry is a delicate blend of hot and sour, originating from the Islamic south, possibly brought by early Portuguese traders
Ingredients
10-20 dried red chillies
4-6 tablespoons kratiem (garlic), chopped
4 tablespoons chopped shallots ( the small red skinned onions)
1 tablespoon ground corriander seed
1 tablespoon "kaffir" line skin (ordinary lime skin will do if you can't get it)
1 tablespoon kapi (fermented shrimp paste - note this smells awful until after you cook it, but it is quite essential to the flavor)
1 teaspoon ground cumin
1 teaspoon ground cinnamon (from fresh bark)
1 teaspoon gound cloves
1 teaspoon ground star anise
1 teaspoon ground cardamom
1 teaspoon ground white pepper
2 2" pieces of lemon grass stalk, sliced into thin rounds
a cube about half an inch on a side of galangal root, roughly chopped
1-2 teaspoons of fish sauce.
Method
The galangal is roasted before use. The ground spices should preferably be fresh, in which case you should briefly toast them in a wok without any oil to bring out the flavor before grinding them.The ingredients are blended to a finepaste (traditionally in a heavy granite mortar and pestle, but you can use a food processor just as well, and with far less effort).
Note if you can get fresh red chillies you can usefully use them instead of the dried ones.
Shelf life
You can keep this paste in a well stoppered bottle in a cool place for 3-4weeks. Alternatively it can be frozen and kept for 3-4 months. I recomend freezing it in an ice-cube tray to form known quantities for subsequent use.
hope this helps. enjoy.
INDIAN CHICKEN CURRY
1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil
Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.
Thai Chicken Curry - quick & easy serves 2
Fry chopped onion in sunflower oil in a wok
Add teaspoon chopped red chilli (I use lazy chillies)
Add thinly sliced chicken and stir fry until cooked
Add shredded basil, coriander, 2 teaspoons caster sugar and 1.5 tablespoons thai fish sauce and stir.
Add carton coconut cream and heat through.
Serve with rice.
SPECIAL SPICY CHICKEN CURRY
3 lbs. chicken
4 sm. sliced onions
3 cloves minced garlic
3 tbsp. oil
1/2 tsp. cumin
1 tsp. coriander
1/2 tsp. turmeric
2 tsp. grated ginger
1 tsp. red chili pepper
1 tsp. black pepper
2 tsp. salt
2 tsp. butter
3 tbsp. coconut
3 tbsp. lemon or lime
3 tsp. vinegar
1 tbsp. tomato paste
Saute onions in oil five minutes. Mix spices, salt, butter, vinegar. Add to onions with tomato paste and cook 5 minutes. Add chicken, turn well until lightly browned. Cover and cook over low heat until tender. Add water if necessary. Just before serving, stir in coconut and add juice. Serves 4 to 5.
Serve with slices banana, 3 tablespoons raisins, and saffron rice (molded in bowl turned upside down on plate). Place sprig of fresh coriander on rice mound.