Tag Archives: prawns

Family Style Indian Curry Chicken

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I know the title says chicken curry - but the sauce made an awesome Prawn Masala another day!

I know the title says chicken curry – but the sauce made an awesome Prawn Masala another day!

I don’t know how I have managed to forget about getting this recipe on here!  It is a tried and true favorite, and as delicious as it is the first day – even better the 2nd.  I always find my curry recipes make more sauce than needed on the first night and so the sauce will show up with a different protein or vegetable a couple days later – tasting amazing.

1/3 cup canola oil (or ghee)

2 cups finely chopped onions

3 inch piece of cinnamon stick

3 tbsp finely chopped garlic

2 tbsp finely chopped ginger

2 cups chopped tomatoes (or 1 large can)

1 tbsp salt

1 tsp ground black pepper

1 tsp turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp garam masala

1 tsp ground cayenne pepper

1 lbs chicken thighs, bone in

1 cup sour cream

1 cup water

1/2 cup chopped cilantro

In large pan, heat oil or ghee on medium heat until shimmering.  Add onions and cinnamon – saute for 5-8 minutes until they have reached a rich, golden yellow color.  Add garlic and saute for another few minutes.  Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne.  Cook this over medium heat until the oil separates from the masala.

Wash chicken thighs well and add to the masala.  Stir well and cook chicken thighs until they look cooked on the outside (about 10-15 minutes).  Add sour cream and water – stir well.  Increase heat slightly until it starts to boil,then turn down to gently simmer.  Stir occasionally, and continue to cook until chicken is cooked through.  (at least 30 minutes depending on the size of the chicken thighs)

Remove and discard cinnamon stick.

Stir in cilantro just at serving time and serve with basmati rice.  We also love it served with Roasted Tandoori Cauliflower with Mint Cilantro chutney …. yummmmmmy.

Try this with cooking the masala, and then stirring in a vegetarian option of tofu or vegetables! Also amazing with any number of seafood options – pictured today here with prawns.

Sesame Chicken Salad

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P1110066

Today was a beautiful hot sunny day, just the way we like in the Okanagan.  The idea of a Thai inspired chicken salad felt like the ideal dinner item – fresh, crunchy, tasty and not too heavy.  You could just as easily substitute the chicken with tofu or any seafood item – delicious either way.

 

4 chicken breasts

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

2 tbsp chili garlic sauce

2 tbsp Thai sweet chili sauce

1 heaping TBSP Thai red chili paste

zest and juice of 1 lime

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

1 long english cucumber, diced

1 cup sliced snap peas

1/4 cup each finely chopped red and yellow pepper

1 cup bean sprouts

1 head red lettuce, washed and leaves torn

kosher salt

cilantro

roasted peanuts

toasted sesame seeds

1 jalapeno seeded and diced finely (optional) To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar, Thai sweet chili sauce, Thai red curry paste and peanut oil in a blender or food processor.  Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt – blend well until creamy and smooth.  TASTE and adjust for seasoning – you should have lots of flavour, but also really well balanced – I find depending on the type of soy sauce, chili sauce or even the lime you will have to work with those flavours.

Using a meat mallet pound chicken breasts to an even thickness.  Pour just enough of the dressing over to coat well and marinate for at least an hour and preferably overnight.  Discard marinade used for the chicken.  Grill just until cooked through and thinly slice.

Prepare salad with lettuce, cilantro and vegetables – as well as the diced jalapeno if using.

Cook noodles just until tender, rinse well to cool and dress with a bit of the same dressing the chicken is marinating in.

Toast peanuts and sesame seeds to use as garnish.

To assemble pile noodles on a plate, salad on top – scatter chicken over and drizzle with dressing.  Garnish with more cilantro, peanuts and sesame seeds. 

Thai Curries …. not just 1!

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All curries in Thailand start out the same way, and then you proceed with each variation … we ate this dish served on a boat restaurant on the Mekong River … pretty amazing!

Any Thai curry can be a meal in a dish – just add any protein you are craving at the moment, and serve over rice.  

If you do add meat – I did learn in Thai cooking classes that you add it to the curry, thinly sliced, and gently dropped in, then do not stir until it has cooked through – that way you avoid any raw meat flavour and your curry still has such a rich, but light flavour.

Heat a bit of oil in the bottom of pan and add 1 cup coconut milk and 1 tbsp curry paste,(choose one of the following)  along with lemon grass, galanga, chili peppers to taste (start with 1!) and ginger. Cook until slightly thickened over med heat. Add meat, whatever you choose, remember that in Thailand only a little bit of meat goes a long way!  onion and cook a bit. Add 1 more cup coconut milk and water as necessary. Add vegetables. Remove from heat.

SEASON WITH
(for all curry dishes)
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp palm sugar

Adjust seasonings as necessary.

MASSAMAN CURRY
Precook potato and carrot to add when meat is cooked. With 2nd cup of coconut milk add 2 tbsp chunky peanut butter and 2 tbsp tamarind. Serve with crushed peanuts and cilantro over top.

Massaman Curry

GREEN CURRY
Same as above but using green curry paste and a variety of different vegetables

RED CURRY
Same as above but different! Always use red curry paste and add pineapple.

PENANG CURRY
Same as above with the addition of kaffir lime leaves.
Reserve some of the coconut milk to swirl in the top
of the curry at serving time along with fresh basil.

I can’t say it enough … taste and season, season, season.  Your curry should have a full bodied flavour, many complex notes and so full of taste you can not get enough of it!