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Monday, November 27, 2017

CLASSIC CHICKEN CURRY

According to the Chef of this recipe,  plenty of curry powder is used to give it a real bite.  But,  I find the spicy flavour acceptable, quite mild, maybe we are used to spicy food and would love to add more for extra 'oomph!'.
This is another lovely, nice, simple and thick curry that is not to spicy with just salt as seasoning. Great to serve with plain white rice.  My hubby's comment - 'it's nice'.
Recipe adapted from '500 Curries' with slight modifications


Ingredients
1/2 free range chicken - skinned and cut bite size pieces
1/2 tsp tumeric powder
1 tbsp plain flour
1/2-1 tsp salt
2 tbsp curry powder
1 tbsp chilli powder
2 tbsp cooking oil
5-6 cherry tomatoes - halved
1 tbsp chopped coriander leaves
Blended Ingredients
1 big onion - peeled and roughly chopped
2 garlic - peeled and roughly chopped
1 inch piece ginger - roughly chopped
1 tomato - cubed and blended separately
1 tbsp chopped coriander leaves 
  1. Mix tumeric powder, some salt and flour together and rub into the chicken.  Set aside to marinate.
  2. Blend onion, garlic and ginger in a blender until fine.
  3. Blend cubed tomato separately.
  4. Add 2 tbsp water to curry and chilli powders to make a paste.
  5. Heat oil in a non-stick pan, stir fry blended onion paste until fragrant.  Add in curry paste, stir until fragrant and oil separates.
  6. Add in chicken, continue stirring until well coated with paste.  Add in blended tomatoes.  Stir fry for 1-2 minutes, add a few tablespoons of water if it is too thick.  Cover pan with lid and simmer chicken over medium low heat  until chicken is tender.  Stir occasionally.
  7. Lastly, add in cut cherry tomatoes.  Cook for another minute or two.  Season with salt to taste.
  8. Dish up, garnish with chopped coriander.  Serve hot with rice.
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Wednesday, November 22, 2017

CHILLI PORK WITH CURRY LEAVES

Easy to prepare yet it is a lovely, tempting curry.  Tasty, aromatic and deliciously thick.  Great with rice, fresh salads or cucumber raita.  
Cucumber Raita
For this recipe, there is no water added to cook the meat except for the moisture from the meat and coconut milk.  
Notice the moisture/liquid from the meat
According to the chef, this recipe is from the state of Andhra Pradesh, India where the hottest chillies are produced in abundance. I have no idea why Chinese 5 spice powder is added in this curry.
Thanks to Joyce for highlighting this recipe.
Recipe adapted from the book ‘500 Curries’ with slight modifications
Ingredients
600 gm shoulder neck pork - cut chunky pieces or big cubes
1-2 sprigs curry leaves
1 onion - thinly sliced
2 cloves garlic - crushed
1 inch piece ginger - grated
2 tbsp cooking oil
2-3 tbsp meat curry powder
1/2 tbsp chilli powder
1/2 tsp Chinese 5 spice powder
1/2 tsp tumeric powder
80 ml coconut milk
salt to taste [1/2 tsp]
  1. Mix all the powder ingredients in a small bowl [if you like, can add in some water to make a paste].
  2. Heat oil in a non stick pan, saute onions, garlic, ginger, curry leaves [for extra flavour, keep some to add in together with coconut milk] and salt.  Stir well.
  3. Add in the pork slices and stir over medium heat until meat slices and firm and well coated with the paste. Keep stirring until oil separates.  Cover the pan with lid and  leave to cook for 20 minutes or until meat is tender.  The meat pieces will be steam cooked with the juices from the meat.
  4. Stir in the coconut milk, cover to cook for another 10 minutes or until sauce is thick.  Stir in remaining curry leaves.
  5. Dish up to serve with rice and cucumber raita [optional].
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Friday, November 17, 2017

YELLOW CHICKEN AND PAPAYA

I read through the recipe and realized that there is no oil used to cook this dish.   The curry paste is boiled in chicken stock, tamarind juice and coconut milk.  Looks are rather easy curry to cook after the curry paste is prepared.
Chef’s comment of this dish is ‘The pairing of slightly sweet coconut milk and fruit with savoury chicken and spices is a comforting, refreshing and exotic combination’.  It is savoury, sourish, non that spicy but aromatic.   Indeed this chicken curry dish is appetizing served warm with rice. 
Must compliment this curry recipe as I can enjoy a 'non-sinful' chicken curry that is healthy and without fats.   

Recipe adapted from the book ‘500 Curries’ with slight modifications


Ingredients For Curry Paste [Blended]
1-2 red chilli – cut small pieces
4 cloves garlic – peeled and crushed
3 shallots – peeled and cut small pieces
2 lemongrass – sliced
1 tsp ground turmeric
1 tsp belacan granules
Other Ingredients
250 gm skinless chicken breast – cubed
1 semi ripe or green papaya – seeded and sliced
300 ml chicken stock or water
2 tbsp tamarind juice
100 ml coconut milk
Juice of 1 lime
1 tbsp sugar and 1 tsp salt to taste
  1. Prepare the curry paste.  Set aside.
  2. Pour chicken stock and tamarind juice in a pan, bring to boil and stir in the curry paste.   Bring to boil again, then add in the coconut milk and seasoning.
  3. Bring to boil, add in the papaya slices and chicken pieces.  Stir frequently over medium heat for about 10-15 minutes until chicken is cooked through.  Taste to adjust seasoning.
  4. Stir in the lime juice, dish up and serve with steaming hot rice.
    Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Thursday, November 16, 2017

MUSHROOM CURRY WITH GARAM MASALA

I have never imagined canned mushrooms can be prepared this way and yet delicious.  The chef advised that this goes well with meat dishes and is also great to serve on its own as a vegetarian main course.  The distinctive flavor of mushrooms goes well the mixture of the spices used.  The mushrooms can be substituted with any other mushrooms [dried mushrooms, white mushrooms etc].
Personally, I feel this is great to serve with spaghetti.  The dish tastes savoury, sourish, spicy and aromatic.  This dish is nice and I love it.  Bookmarked to prepare this for my hubby's siblings who are vegans.

Recipe adapted from the book ‘500 Curries’ with modifications


Ingredients
2 cans button mushrooms – sliced
1-2 ripe tomatoes – blended [can you tomato puree]
Some coriander leaves for garnishing
1-2 tbsp oil
1 onion – finely chopped
1 fresh green chilli – seeded and chopped
2 cloves garlic – peeled and chopped
1 inch piece ginger root – chopped
Seasoning [Combined]
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
½ tsp ground black pepper
½ tsp turmeric powder
¼ - ½ tsp salt to taste
2-3 cardamon pods
  1. Heat oil in a pan, sauté onions and the remaining chopped ingredients until aromatic.
  2. Add in the spice seasoning, fry for 2-3 minutes, stirring all the time until fragrant.  Add the blended tomato and salt.  Bring to boil and simmer for 5 minutes.
  3. Add in the mushrooms and stir to mix. Cover and simmer over a low heat for 10 minutes or until the flavours are well absorbed.
  4. Dish up, garnish with chopped coriander before serving.
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively