HOT MADRAS CHICKEN CURRY
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
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! ;)
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.
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