One of the best curry which I like and has been cooking this often whenever they is plain yoghurt in the fridge. Surprisingly, I have never shared this recipe here. The curry tasted so good and the aroma fills my kitchen when I reheat it before serving.
Recipe Source - At Home with Amy Beh 2 [slightly modified]
Verdict - easy to cook. Very aromatic, tasty, spicy, savoury and sourish curry chicken. According to Amy Beh, Chicken Vindaloo tastes best if kept for a few hours before serving. This allows the flavours to seep in. Goes well with naan or any Indian bread and plain white rice.
I served this dish with Indian Style Fried Cabbage [recipe tomorrow], my favourite Papadum and plain white rice. Yummy, yummy, yummy. Ingredients
[serves 4-6]
600 gm boneless chicken thighs - skinned and chopped bite-size pieces
Marinade
1/4 tsp ground black pepper
1/2 tsp salt
1 tbsp grated ginger
1 tbsp grated garlic
1/2 cup plain yoghurt [125 ml]
2 tbsp lemon juice
Seasoning
1/2 - 1 tsp salt
1/2 tsp ground black pepper
3 tbsp oil
2 sprig curry leaves
1 big onion - diced
1 tomato - diced
3 tbsp meat curry powder [mix with a little water into a paste]
1 tbsp tomato puree [I used tomato sauce]
125 - 150 ml water [I used slightly more cos' I want my liquid in this dish]
- Season chicken with marinade for several hours or overnight in the refrigerator.
- Heat oil in a pot or wok, fry onions until soft and fragrant. Add in curry leaves, tomatoes, curry powder paste. Fry until oil separates.
- Add in the marinated chicken and tomato sauce/puree. Stir fry to mix well or until the chicken pieces are firm.
- Add in water. Bring to boil then lower heat to simmer until gravy is thick and chicken is tender and cooked.
Add seasoning to taste. Garnish with coriander leaves if preferred.
It's been awhile that I haven't really cook any kind of curry. Missed curry chicken and looking for some different kind of curry. Came across this simple curry chicken with YAM. Was wondering how this two ingredients can blend together in a curry? Hmm.. not that bad to me especially when I love yam and I can have this curry with less chicken and more yam, yum-yum.
Verdict - very simple and curry goes well with steaming hot rice, some vegetable salad and hmm...Papadum. I increased the curry powder by 1 tablespoon and added some pepper for more 'kick'.
Recipe Source - Yum Yum Magazine No. 48 [with slight modification]
Ingredients
[serves 3-4]
200 gm yam - cut into pieces
3 chicken thighs - cut into pieces [with or without skin]
1 big onion - chopped
2 stalks lemongrass - crushed
2-3 sprigs curry leaves
3 - 4 tbsp oil [use more if you want a brighter colour curry]
100 ml coconut milk
Seasoning
4 tbsp meat curry powder - add some water into a thick paste
1/2 tbsp chili boh [optional]
1 tsp each of salt and sugar
1 tbsp each of light soy sauce and oyster sauce
800 ml water or enough to cover the ingredients
- Heat up some oil to pan fry or deep fry yam until golden brown. [I pan fried the yam pieces]. Push aside.
- Using the remaining oil [about 3-4 tbsp, saute onions until fragrant, add lemongrass and curry leaves. Stir fry until aromatic.
- Add in the curry powder/chili boh. Fry until aromatic. Add in the chicken. Stir to mix well.
- Add in the seasoning and water. Bring to boil. Then add in the yam pieces. All chicken to cook and yam is tender.
- Lastly pour in the coconut and cook for another 5 minutes.
- Dish up to serve with rice.
A simple chicken salad with Szechuan chilli oil. Spicy peppery aroma and taste. The natural sweetness of the chicken meat and crunchy shredded zuchini dressed with this spicy oil is rather yummy appetiser.
Recipe Source - Yum Yum Magazine No. 67
Ingredients and Method for Szechuan Chilli Oil
100 ml oil
15 dried red chillies - cut into small pieces
1.5 tbsp Szechuan peppercorns - rinsed and drained in a colander
- Soaked dried chillies in water for 5-10 minutes and drained.
- Heat oil in a pan, add dried chillies and fry over very low heat until chillies become slightly tough.
- Add in the peppercorns and cook until aromatic.
- Remove from heat, cool and strain into a glass jar.
Notes: you can increased the portion if you are using it for big portions of recipes like Chicken Salad [recipe below] or Spicy Noodles with Minced Meat.
Ingredients for Chicken Salad with Szechuan Chilli Oil
[serves 4-5]
250 gm chicken breast
500 ml water
1 tsp salt
1 zuchini - shredded thinly
1-2 tbsp toasted sesame seeds
1 stalk spring onions - sliced and shredded or chopped
Seasoning - 3-4 tbsp Szechuan chilli oil and dash of pepper - Put chicken in a saucepan of boiling water and salt. Bring to boil then cover pan, off heat and leave chicken to cook for 15 minutes.
- Remove to cool then tear into shreds.
- Arrange shredded zuchini in a serving platter, put chicken on top, sprinkle sesame seeds and chopped spring onions.
- Drizzle in seasoning. Serve.
Delicious, tasty and spicy white cut chicken. This is can be prepared from leftover boiled chicken [pak cham kai] or cook chicken as per recipe. This time, I omit the ginger bud as it's difficult to get and rather costly. Without it, the sauce tasted good though. Verdict - Sweet, sourish, spicy and savoury sauce white cut chicken. Good on its' own or with rice.
Recipe Source - Yum Yum Magazine No. 90
Ingredients
[serves 4-6]
2 chicken whole legs
1.5 litres water
50 gm ginger - bruised
5 pips garlic - bruised
2 stalks spring onion
1/4 tbsp salt
Sauce - Mixed
6 tbsp Thai chilli sauce
2 cili padi - chopped
2 kaffir lime leaves - finely shredded
1 tsp fish sauce
4 petals of ginger bud - chopped
- Bring water to boil with ginger, garlic, spring onions and salt.
- Add in the chicken, cover and bring to boil again. Off heat and leave the chicken in the pot for 45 minutes.
- Remove chicken and immerse in a basin of ice cold water for 5 minutes.
- Dish up and drain. Debone chicken legs and cut into pieces. Place on serving platter.
- Drizzle the sauce over and serve.
