Tag: Indian

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Thai Chicken Curry (Panang Curry)

INGREDIENTS:

6 cups (1440 ml) full-fat coconut milk, with 3
tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste (Mae Ploy Preferred)
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken
breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds (optional)
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly
chopped

DIRECTIONS:
1. In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and
become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.

2. Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.

3. Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

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Indian Summer Chicken- Shorts Recipe

ngredients:4 tablespoons vegetable oil
4 boneless chicken breast halves
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup slivered almonds
1/4 cup golden raisins
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon minced fresh ginger
1 clove garlic
1/2 cup sour cream, room temperatureDirections:

  1. Thinly slice chicken breast across the grain.
  2. Place a large, heavy skillet over high heat. When very hot, spoon in 1 tablespoon of the oil. Combine half of the chicken with 2 tablespoons of the flour in a sturdy plastic or paper bag; twist or seal the top and shake vigorously to coat the chicken with flour. Add the floured chicken to the skillet and saute on one side until deep golden brown, about 2 minutes. Turn the pieces and cook for 1 minute. Transfer to a plate. Repeat, using the remaining chicken, flour, and 1 tablespoon of the oil.
  3. Pour 1/2 cup of the broth into the skillet and bring to a boil over high heat. Boil until the liquid is reduced by half, 2 or 3 minutes. Pour the glaze over the chicken pieces; clean the skillet.
  4. Spoon 1 tablespoon of the oil into the pan; add the almonds and toast over moderately low heat, tossing for 1 to 2 minutes. Remove and reserve. Add the raisins and toss for 15 to 20 seconds, or until lightly browned. Add to the chicken.
  5. In a cup, stir together the curry powder, cumin, cinnamon, cayenne, cloves, and salt.
  6. Spoon the remaining 1 tablespoon oil into the skillet and set over moderate heat. Add the ginger and garlic and sizzle, mashing with a fork, for 10 to 15 seconds. Stir in the spice mixture and cook for 10 seconds. Pour in 3/4 cup of the broth and bring to a full boil, stirring. Add the chicken and raisins and heat for 1 minutes. Stir in the sour cream and heat to a simmer. If too thick, add about 1/4 cup more broth. Turn out onto a serving platter and top with the slivered almonds.
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Tiki Masala

This recipe is originally from Café-delights and has been adapted for our preferences. This is my favorite Indian food recipe that has a lot of heat with a ton of flavor.

Ingredients

For the chicken marinade:

  • 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz (400g) tomato puree (tomato sauce/Passata)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

Instructions

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  • Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  • Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

Nutrition

Calories: 580kcal | Carbohydrates: 17g | Protein: 36g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 250mg | Sodium: 1601mg | Potassium: 973mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1895IU | Vitamin C: 19.5mg | Calcium: 171mg | Iron: 4.1mg

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