Curry Delight!!

This recipe was inspired by a fusion of Indian style and Thai style spice blends and curries.  I must say, it turned out great!

Finished pot of Curry!

The stuff in the zip locked bag on the right are chili peppers

Here is the formula:

1-1.5 lbs of chicken breasts, sliced
1/2 teaspoon of Madras curry and 2-3 tablespoons of Madras curry
1/2 teaspoon of garam marsala
1/2 teaspoon coriander powder
4-5 whole cloves, broken into bits
1 teaspoon salt
1 teaspoon black pepper
1 medium onion, diced
3 pegs garlic, chopped
2 large tomatoes, chopped
2 tablespoons cooking oil
2 tablespoons  of mango chutney
4 tablespoons of Satay peanut sauce
2 hot chili peppers, crushed, if you want it spicy!
1 inch of ginger, thinly sliced and quartered
3 potatoes, diced
1/2 -1 cup of water.

Method:

Thinly slice the chicken breasts and rinse them in a solution of vinegar and water. Then, add the 1/2 teaspoon of Madras curry, 1/2 teaspoon of garam marsala, 1/2 teaspoon of coriander powder, the broken cloves, black pepper and salt. Mix  together.  Then, add the chopped onions and garlic. Set aside for 10-15 minutes. Add the cooking oil to a large skillet.  When the oil is hot, add the curry and stir in until fragrant.  Be mindful not to burn the curry, or the food will taste like burned curry.  Then, lowering the flame to medium, chop the tomatoes and add them to the skillet.  Leave for 2 minutes. Then add the chicken, combined with the onion and garlic.  Add the potatoes. Cover with 1/2 -1 cup of water. Cook for 15-20 minutes over medium flame.  Then, add the mango chutney along with the Satay peanut sauce. Cook for another 3 minutes.  Serve over rice.

Enjoy!

Made from Scratch Thai-Syle Curried Chicken

Don't want to mess with preservatives and fillers from prepared Thai sauces? Here is a way to avoid that!

Ingredients:

2 lbs chicken breast

3 cloves of garlic, minced

1 stalk scallion, chopped

1 medium onion, chopped

1 tsp grated ginger

1 large tomato, chopped

1 yellow sweet (Holland) pepper, sliced

1 small napa cabbage, chopped

1 tbsp of curry powder 

1 tsp of tumeric

2 cups coconut milk

1 tsp oyster sauce

½ tsp corn starch

1 tbsp pepper jelly or mango chutney

1 small chile pepper, crushed

2 tbsp coconut oil

1/2 cup water

Salt and black pepper to taste

Directions:

Cut the chicken into thin 1-inch slices. Season with salt and pepper. Chop the scallion, garlic, ginger and onions and combine the same with the sliced chicken. Set aside. Heat the coconut oil until hot. Lower the flame. Add the turmeric, curry and crushed chile pepper. Stir together until fragrant. Take care not to burn the mixture, or else the meal will taste burnt. Add the chicken, along with the combined ingredients and stir into the curry mixture for 2 minutes. Add the water. Cook for another 2-3 minutes. Add the coconut milk, oyster sauce, pepper jelly/mango chutney. Cook for another 10-15 minutes. Then, add the sliced Holland peppers, chopped tomato and the Napa cabbage. Turn heat down to low and simmer for 3 minutes. Mix the cornstarch with some hot water to thicken the sauce. Serve with steamed rice.

Enjoy!