Posts tagged ‘curry’

February 17, 2011

Chicken Curry Pot Pie

i wonder how many people have this problem: i look in my fridge, find some left over chicken, half a can of diced tomatoes, an opened can of coconut milk that i’ve yet to finish, and think “yea, i can throw this all together and make something of it..” so i start brainstorming recipes and end up with yet another shopping list, buy all the crap on this shoppping list, then have more leftovers than i started out with that i now have to deal with for the rest of the week.

it’s a never ending cycle.

a cycle that perhaps i don’t mind so much continuing.

on a side note, ive been meaning to do something with puff pastry lately. i figured that i might as well throw that in to the mix today. here’s a nice little guide that i found online.

oh and as a suggestion from a classmate of mine (that i recently found out is a fellow foodie), you MUST check out Chef’s Illustrated. i am very tempted to subscribe… my policy has always been to subscribe to fitness magazines only, and if i want to read about food, i have to go online and work to find material. but let’s be honest. i only ever read the recipes section of these fitness magazines anyway.

INGREDIENTS:

  • 1/4 can coconut milk
  • ~<1/2 can diced tomatoes
  • ~<1 can chicken broth
  • 1 tbs cornstarch (you want a STEWY not a SOUPY pot pie)
  • 2 large or 3 small boneless chicken thighs
  • 2 tsp curry powder
  • 1-2 tsp parsley
  • 1/2 large onion, diced
  • 1 package frozen vegetables ~450g*
  • butter
  • vegetable oil
  • 1 package of puff pastry
  • 1 egg yolk (optional)

*i used HEB Mediterranean Mix: green beans, carrots, zucchini, red bell pepper, cauliflower…

dont you just want to rip off a corner..? and stuff it into your mouth like a starving chimpanzee?

just kidding. who am i to say chimpanzees dont have proper table manners.

INSTRUCTIONS:

  • preheat oven 400F
  • toss veggies in a bit of vegetable oil and roast in oven until golden brown. ~30 min.
  • coat chicken in 1 tsp curry powder. heat 1 tsp vegetable oil in a 3.5 qt dutch oven. brown chicken evenly on medium high heat. remove and set aside.
  • add a tsp butter and saute onions until just soft ~2-3 min.
  • add 1 tsp more of curry powder, parsley, and ~ 1 tsp salt
  • add tomatoes and half a can of chicken broth. bring to a low boil. reduce heat to simmer.
  • in a separate bowl, dissolve corn starch in 2-3 tbs cold chicken broth. introduce into pot.
  • add chicken, veggies, and coconut milk. simmer until soup thickens. ~10 min. (i always try to add coconut milk last. dont want it to overheat and curdle, especially if i’m using frozen left over coconut milk.)
  • salt to taste.
  • spoon into baking vessel (be it large ramekins, deep 9 inch pie dish, etc. i used a meatloaf pyrex pan. thank you, Denise!)
  • as per packaging instructions*, apply egg wash and crimp down puff pastry over baking dish. bake on 375F ~ 30 min or until golden brown.

*according to pepperridge farm, thaw the puff pastry for 40min. (i kept it in the fridge for an hour or two. houston is too hot and humid for counter thawing. remember that it’s the frozen chunks of butter melting and steaming that cause the pastry to puff up when baked. you dont want that butter melting before it goes into the oven). add a dab of water to creases and with a rolling pin over a lightly floured surface, smooth them out. then top baking vessel with pastry and crimp down edges. apply a optional egg+water wash on the top side for a nice browning effect, then bake. make sure to rotate periodically if your oven convection isn’t so great. like mine. also, i found that too high of a temp browned the pastry too soon. before it had time to rise completely. so avoid 400F…

January 6, 2011

Shrimp and Peanut Red Curry

first day in clinic today. huzzah.  exhausted. and still jet lagged. so after a long day and a crappy, rainy, traffic-y drive home,  i sought solace in the only way i knew how. after a three week long hiatus from the kitchen, i re-entered my sanctuary, apron donned and butcher knife in hand, and made dinner.

probably not the most creative concoction i’ve made. but my fall back im-hungry-and-want-to-eat-now-but-refuse-to-eat-out-of-a-box meal seems to be curry.

I considered garnishing with cilantro. if only for that pop of color. but this was simply a quick weeknight meal at home. and i do not like cilantro. so aesthetics be damned.

two essential ingredients:

  1. peanut butter – compliments the coconut milk and adds a touch of sweetness to contrast the spiciness
  2. lime  – acidity cuts the heaviness of the rest of the dish

here goes!

INGREDIENTS

  • 1/2 lb shrimp, shells on
  • 1 medium small potato, cubed
  • 1 medium small onion, large dice
  • 2 heaping tbs red curry paste
  • 1 tbs peanut butter
  • 1 14oz can coconut milk
  • 1/2 tsp corn starch
  • 2 cups white rice
  • 1 lime

INSTRUCTIONS

  1. make rice. (wash and soak rice for at least 30 min before cooking.)
  2. dice potatoes into medium sized cubes and dice onions to a similar size.
  3. heat coconut milk in dutch oven on medium low heat. bring to a simmer.
  4. add curry paste and peanut butter and stir slowly until evenly homogenized.
  5. dissolve corn starch in a small bowl with some water or chicken broth, incorporate into curry.
  6. turn heat up to a low boil, add potatoes. cover and cook potatoes until no longer crunchy but still firm (your fork should be met with some resistance).  at no point should a rolling boil develop. ~15 min, depending on level of simmer. just fork test it!
  7. add diced onions. cover and simmer ~10 min until just softened.
  8. bring heat up to medium low boil. add shrimp. cover and cook 5-10 min until no longer translucent.
  9. adjust taste. some salt will probably be necessary. if too spicy and or salty, add more peanut butter. if too thick, dilute with water.
  10. optional:  remove shells from shrimp before serving. if you have a cheese cloth, i’d remove shells at the beginning, wrap them in cloth and toss the bundle into the pot before you add potatoes, then remove just before serving.
  11. squeeze in juice of one lime.
  12. remove from heat and serve with rice and extra lime wedges

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November 10, 2010

Massaman Curry!



INGREDIENTS:

  • 1lb beef, chuck
  • 1/3 cup roasted peanuts
  • 1 large japanese yam*
  • 1/2 yellow onion
  • 5+ tbs massaman curry paste (Mae Ploy)
  • 1 cup of coconut milk
  • 1-2 tbs fish sauce
  • 2-3 tbs brown sugar
  • 3-5 pods cardamom
  • 1 clove
  • 0.5-1 tsp cinnamon
  • 2 bay leaves
  • 2-3 cups beef broth

*can substitute with white potatoes (don’t use russet! will fall apart on you.) Japanese yams are not the same as Ube! They have a deep purple skin and a creamy white center. I like the subtle sweetness of the flesh and find it compliments the cinnamon/clove mixture well. these seem to cook faster than regular potatoes, so keep that in mind when substituting!

INSTRUCTIONS:

  1. preheat oven ~230F
  2. dice yams and onions into large cubes/squares. (matching the cuts of beef.)
  3. heat dutch oven, med/high. add a few tbs of vegetable oil and brown chuck on all sides. remove from pot into separate bowl.
  4. reduce heat to medium and add coconut milk (don’t want the heat too high or milk will curdle). add curry paste and mix constantly until homogenized. 2-3 minutes.
  5. return meat to pot, along with peanuts and enough broth to completely submerge the beef. keep in mind that you need enough liquid for the potatoes and onions later.
  6. add fish sauce, and other spices (i ground the cloves and cardamom in my spice grinder to a fine powder. i am way too lazy to empty out the seeds first…). tip: put spices in a small bowl, then introduce a few tbs of warm broth from the pot and dissolve until no lumps. then mix slowly back into pot.
  7. slide pot into oven, covered, for 2 hours.
  8. check: adjust to taste. too sour? add more sugar. too sweet? add more fish sauce or curry paste. etc. add more broth/water if running dry (i actually just filled the coconut milk cans with water and added that).
  9. meat by now should be at or just past the “tough” stage. a few more hours and it’ll reabsorb the moisture and get melt-in-your-mouth tender.
  10. add potatoes and onions.
  11. return to oven, covered, for another hour or two.
  12. you really cant over cook it. reheating it several times for leftovers is no problem. (:

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September 18, 2010

Chicken Curry Noodles

I’m not normally one to brag, but man. i totally rocked this one. adapted from this awesome site.

INGREDIENTS:

  • 1 lb chicken, cubed
  • 1 med sweet yellow onion
  • 1 tsp tumeric
  • 1 tsp paprika
  • 1 tbs grated ginger
  • 2 cloves garlic, minced
  • 2 tbs soy sauce
  • 2 tbs fish sauce
  • 1/4 cup flour (i used oat flour)
  • 3 cups chicken broth
  • 1 five oz can coconut milk
  • 2 servings of noodles (i used korean egg noodles. chewier.)
  • 2 limes
  • 2 hard boiled eggs

INSTRUCTIONS:

  1. mix soy sauce, fish sauce, ginger, garlic, tumeric, paprika and coat chicken evenly. set aside
  2. saute onions in 3 quart pot until soft and translucent. *
  3. add chicken, stir and cook until pink not visible.
  4. add coconut milk and broth, bring to a boil, then cover and reduce to a simmer ~15 min
  5. spoon some hot broth into bowl of flour, mix until pasty consistency, then slowly incorporate it back into the pot. bring up to med heat and cook ~10 until soup thickens. reduce to simmer once thick.
  6. while waiting for the soup to thicken, bring another pot of water to a boil, cook noodles per instructions
  7. place noodles in serving bowls, top with soup, a squeeze of fresh lime, and a hard boiled egg. serve!

*i find adding a bit of broth quickens this process.

September 13, 2010

Curry Chicken Salad

No pics. Sorry. I ate it all.

INGREDIENTS

  • 2 cups cubed poached chicken*
  • 1/2 cup  plain greek yogurt
  • golden raisins
  • crushed walnuts
  • 1/3 onion
  • curry powder
  • cinnamon
  • lemon

INSTRUCTIONS:

  1. place walnuts, raisins, yogurt in a big bowl.
  2. heat oil in pan. add curry powder. fry curry, then add to mixing bowl. with remaining curry paste in pan, quick saute onions for a few seconds (removes pungent raw onion taste).
  3. add onions and poached chicken to bowl.
  4. add a dash of cinnamon and some lemon juice.
  5. salt to taste, mix and serve over bed of greens.

*Poached in chicken broth, onions, carrots, celery, thyme, parsley, salt. discard solids after poaching and freeze broth in ice tray for later use!

July 16, 2010

Mango Chicken Curry!

adapted from Simply Recipes.

learning to work with what i have is helping me become a better cook, i think. with no blender on hand, this dish came out to be more of a stew rather than a creamy curry. not that this was necessarily a bad thing…i simply simmered my veggies a little longer and mashed them as best as i could with the edge of my spatula. it’s a wonder R didn’t get annoyed with all the ruckus i was making in the kitchen as he tried to work in the next room. but i don’t feel too bad. he was amply rewarded 30 minutes later for enduring the distraction.

anyway. i gotta get me one of those hand held blenders. alton brown says no kitchen should be without one. alton brown also said all meat should be brined. he is a wise man. ’cause tonight was not only my first curry, but my first successfully juicy chicken. huzzah!

INGREDIENTS:

  • 1/2 yellow onion
  • 1/4 red bell pepper
  • 2 garlic cloves
  • 1 tbs minced ginger
  • 1/2 cup chicken stock
  • 1 mango
  • 1/2 lb chicken thighs
  • 2 tbs curry powder
  • 1/3 cup golden raisins
  • 1-2 tbs vinegar (all i had was chinese chinkiang vinegar…kinda sweet, similar to balsamic)
  • 2 chili peppers. dried, powdered, or otherwise.
  • ~1/3 cup cream or half and half

PREP:

  1. chop chicken in bite size cubes. brine.
  2. finely dice onion and bell peppers
  3. mince garlic, grate ginger
  4. chop half a mango in cubes (match size of chicken), mince other half.

COOK:

  1. heat oil in pan. add onions. sweat ’em for 5 – 10 min until brown on med/high heat.
  2. add bell peppers. saute 2 more min.
  3. add more oil to center of pan, fry up curry powder until fragrant. mix in w/ veggies until well distributed.
  4. add garlic, ginger, seeds from chili pepper. saute 1 more min.
  5. pour in chicken broth, vinegar, minced mangoes. bring to boil.
  6. reduce heat to low and simmer for 10-15 min. everything should be soft. mash to your heart’s content, or blend with hand blender.
  7. drain chicken from brine. bring pot to medium heat, add chicken and raisins. stir to coat well, cover, then return to simmer for 10 min or until chicken is just cooked through (cut open largest piece to check)
  8. keep heat on low. add in remaining large diced mangos and slowly pour/mix in cream. DON’T raise heat or cream will curdle.
  9. add salt to taste. adjust for flavor, adding more vinegar if too sweet.
  10. serve with store bought garlic naan. i found Trader Joe’s to be a bit bland. so ibrushed it with olive oil and generously sprinkled on garlic salt.

NOTES:

  1. Ripe mangoes are sweeter (duh). make for a creamier, less tart curry.
  2. substituting cream for coconut milk (and perhaps adding a dash of lime instead of vinegar) will make for a more Thai-like curry.
  3. chicken thigh > chicken breast
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