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Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
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Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

HOT MADRAS CHICKEN CURRY
Ingredients:
1 kilo chicken thighs (salt and pepper to season/marinade chicken)
1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)
1 head garlic, minced
2 large white onions, chopped
1 tablespoon ginger, chopped fine
4 cups chicken stock (or vegetable stock)
1 cup tomato puree
2 tablespoons hot Madras curry mix
2 large potatoes, large dice
2 carrots, large dice
- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.
- Saute ginger, onions and garlic then add the hot Madras curry powder mix.
- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.
- Serve with plain boiled rice, Indian chapatis or Naan.
Makes 6-7 servings

HOT MADRAS CHICKEN CURRY

Ingredients:

1 kilo chicken thighs (salt and pepper to season/marinade chicken)

1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)

1 head garlic, minced

2 large white onions, chopped

1 tablespoon ginger, chopped fine

4 cups chicken stock (or vegetable stock)

1 cup tomato puree

2 tablespoons hot Madras curry mix

2 large potatoes, large dice

2 carrots, large dice

- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.

- Saute ginger, onions and garlic then add the hot Madras curry powder mix.

- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.

- Serve with plain boiled rice, Indian chapatis or Naan.

Makes 6-7 servings



MASALA CURRIED GARLIC AND BUTTER SHRIMPS ON CROUTES

Ingredients:

1 pound medium shrimps, peeled and deveined

1 teaspoon Masala Curry powder (or substitute yellow curry powder)

1/2 teaspoon salt

1 teaspoon cracked black pepper

6 cloves garlic, finely minced

1/4 cup green onions, finely chopped

2 tablespoons chives, finely chopped (for garnish)

1/2 teaspoon red chili flakes (or more according to preference)

1/4 cup butter

1/4 cup extra virgin olive oil

36 (medium-round) cut-outs of white bread, grilled/toasted

Procedure:

Marinade shrimps for 10 minutes in Masala curry powder and season with salt and cracked black pepper.

Place a large skillet over medium-high heat and add the extra virgin olive oil and butter. Once butter is melted, add the red chili flakes first, then followed by the garlic and saute for 2 mins until soft and fragrant. Add the chopped green onions and saute for another 2 mins.

Add the shrimps and immediately toss in sauteed aromatics until shrimps turn pink and curl-up (note: shrimps cook fast, make sure not to overcook them) about 2 minutes (over medium-high heat) then remove from heat.

Place shrimps on top of cut-out toasts and garnish with chopped chives and sprinkle red chili flakes (optional).

Serve warm.

Goddess Of Scrump’s note: Masala curry powder, is a variety of curry made of ground chilies, coriander seeds, turmeric, black pepper and fenugreek seeds.

Makes about 32-36 canapés

(Source: goddessofscrumptiousness)



CHICKEN AND PINEAPPLE CURRY
There are dozens of curry recipes everywhere, but this curry is  simple, straight-forwardly hearty and is packed with every taste  sensation there is; salty, savory, sweet (because of the pineapples),  spicy and creamy. But what is more truly great about this curry dish is  that you just ladle it over a plate/bowl of boiled or steamed rice and EAT! ;)
Ingredients:
Marinade:
1 pound chicken breast, sliced into medium size chunks
2 teaspoons yellow curry paste
2 teaspoons coarse salt (not table salt)
1/2 teaspoon cracked black pepper
Approx. 1/2 cup Reserved pineapple juice from the *canned (500 grams) pineapple chunks
- Marinate chicken with these ingredients for 15 minutes inside the fridge.
__________________
4 tablespoons canola oil (for sauteeing)
8 slices of fresh ginger
1 large white onion, chopped
4 cloves garlic, minced
*500 grams canned pineapple chunks
3 green finger chilies, sliced (or you can substitute 1 medium size red bell pepper, thinly sliced)
1 heaping tablespoon yellow curry paste (you can substitute 2-3 teaspoons yellow curry powder)
1 1/2 cups chicken stock
1/2 cup thick coconut cream (unsweetened)
1 cup milk
salt (or fish sauce if you like) according to taste.
Procedure:
1. Place a large saute pan over medium high heat and add canola oil.
2. Saute ginger slices followed by the onions, then the garlic.
3. Strain and save the marinade from the chicken pieces. And add the  marinated chicken into the saute pan along with the aromatics. Saute  chicken until cooked through.
4. Add the pineapple chunks and sliced finger chilies (or sliced red bell pepper) and cook for 3 minutes.
5. Pour the reserved marinade and chicken stock and simmer for 5 minutes.
6. Finally add the coconut cream and milk and gently simmer for 5 minutes. Season with salt (or fish sauce) according to taste.
Serve over boiled or steamed rice.
Makes 4-6 servings

CHICKEN AND PINEAPPLE CURRY

There are dozens of curry recipes everywhere, but this curry is simple, straight-forwardly hearty and is packed with every taste sensation there is; salty, savory, sweet (because of the pineapples), spicy and creamy. But what is more truly great about this curry dish is that you just ladle it over a plate/bowl of boiled or steamed rice and EAT! ;)

Ingredients:

Marinade:

1 pound chicken breast, sliced into medium size chunks

2 teaspoons yellow curry paste

2 teaspoons coarse salt (not table salt)

1/2 teaspoon cracked black pepper

Approx. 1/2 cup Reserved pineapple juice from the *canned (500 grams) pineapple chunks

- Marinate chicken with these ingredients for 15 minutes inside the fridge.

__________________

4 tablespoons canola oil (for sauteeing)

8 slices of fresh ginger

1 large white onion, chopped

4 cloves garlic, minced

*500 grams canned pineapple chunks

3 green finger chilies, sliced (or you can substitute 1 medium size red bell pepper, thinly sliced)

1 heaping tablespoon yellow curry paste (you can substitute 2-3 teaspoons yellow curry powder)

1 1/2 cups chicken stock

1/2 cup thick coconut cream (unsweetened)

1 cup milk

salt (or fish sauce if you like) according to taste.

Procedure:

1. Place a large saute pan over medium high heat and add canola oil.

2. Saute ginger slices followed by the onions, then the garlic.

3. Strain and save the marinade from the chicken pieces. And add the marinated chicken into the saute pan along with the aromatics. Saute chicken until cooked through.

4. Add the pineapple chunks and sliced finger chilies (or sliced red bell pepper) and cook for 3 minutes.

5. Pour the reserved marinade and chicken stock and simmer for 5 minutes.

6. Finally add the coconut cream and milk and gently simmer for 5 minutes. Season with salt (or fish sauce) according to taste.

Serve over boiled or steamed rice.

Makes 4-6 servings