malvasia bianca » Search Results » dbcdb/203

indonesian chicken curry

David Carlton — Sat, 28 Jan 2006 05:46:18 +0000

The third recipe in my “curry paste” series, and the second recipe in my “chicken curry by country” series. I’m a bit dubious about this recipe’s authenticity, even before my alterations. But it’s yummy, which is what counts. Though admittedly not as stunning as the first installment in the latter; I can’t think of the another week where I’ve enjoyed leftovers so much.

Indonesian Chicken Curry, from Pat Chapman’s Curry Club Cookbook

vegetable oil
4 garlic cloves, minced
2 inch cube ginger, minced
1 onion, chopped
1/2 tsp turmeric
2 Tbsp mild curry paste
1 1/2 lb chicken, cut into bite-sized pieces
5 dried red chiles
14 oz can diced tomatoes, mostly drained
2 Tbsp peanut butter
4 Tbsp dried shredded coconut
1 Tbsp soy sauce
2 Tbsp lemon juice
salt to taste

Heat oil in a skillet; fry garlic, ginger, onion, and turmeric for 5 minutes. Add curry paste, fry for 3 minutes more. Add chicken, and cook for a few minutes until cooked on all sides. Add remaining ingredients, and cook for another 10-20 minutes.

pao bhaji

David Carlton — Tue, 10 Jan 2006 05:10:47 +0000

Another very easy Indian recipe, basically a vegetable curry on a bun. Some of the quantities may be a bit off: this recipe I’ve modified (much) more than most.

(I like eating ethnic food on buns. Go tortas!)

Pao Bhaji, from Pat Chapman’s Curry Club cookbook.

1 onion, chopped
5 cloves garlic, minced
vegetable oil
1 tsp turmeric
1/2 tsp cayenne pepper
1 Tbsp mild curry paste
14oz can mixed vegetables
14oz can corn
8 oz tomato sauce
2 tsp garam masala
salt to taste
6-8 buns

Heat oil in skillet; fry onion and garlic until soft. Add curry paste and spices, and cook for another thirty seconds. Drain vegetables and corn; add them and the tomato sauce to the skillet. Cook for a few more minutes, to reduce the liquid a bit. Add garam masala and salt; serve on toasted buns.

the chicken that miranda likes

David Carlton — Wed, 04 Jan 2006 05:20:29 +0000

We did indeed make a new batch of curry paste last weekend; joy joy joy. Here’s a recipe you can use it in; extremely easy, though it wants to marinade from one hour to one day. So it’s not a bad strategy to take 5 minutes to prepare the marinade after dinner some evening, for use the next day.

Jeera Chicken, from Pat Chapman’s Curry Club cookbook.

1 1/2 lb boneless skinless chicken breast
1 tsp turmeric
1 Tbsp mild curry paste
1/2 cup water
1 tsp salt
2 oz salted butter
2 Tbsp cumin seeds

Cut the chicken breasts into bite-size chunks. Mix turmeric, curry paste, water, and salt; marinade the chicken in this mixture for 1-24 hours.

Melt butter in skillet, add half the cumin seeds and the chicken (with its marinade). Stir-fry until cooked; towards the end of the cooking time, toast the remaining cumin seeds in another skillet, and add them to the chicken when done.

mild curry paste

David Carlton — Wed, 28 Dec 2005 06:07:00 +0000

I’m starting to really miss good food. I’m not up for going out to eat right now, I’m not up for grocery shopping, I’m not up for cooking, and my body is only just now up for eating. But I was watching Iron Chef last night, and my taste buds let me know that they were feeling underused, and that in particular the chef’s choice chirashi sushi from Sushi Tomi would be just fine right now, thank you very much. And today I’ve been feeling like Indian food.

There is a problem with the latter, though, totally aside from my condition: the Indian food that I feel like is from the Curry Club cookbook, and it depends on their excellent mild curry paste. Which we are currenty out of. I think that I’ll be up for spice shopping and paste making by the end of this week, though, at which point some Redang Degang, Pao Bhaji, and Jeera Chicken will be in order.

Here’s the spice paste; recipes for dishes to follow.

Mild Curry Paste, from Pat Chapman’s Curry Club cookbook.

60g coriander seeds
30g cumin seeds
20g fenugreek seeds
25g gram flour (a.k.a. besan)
20g garlic powder
20g turmeric
20g garam masala
5g dried curry leaves
5g asafetida
5g ginger powder
5g cayenne pepper
5g mustard powder
5g black pepper
175-250ml vinegar
175-250ml vegetable oil

Roast and grind the coriander seeds, cumin seeds, fenugreek seeds, and curry leaves. Mix together with the rest of the spices as well as the vinegar, adding water if necessary to make a creamy paste. Heat oil in a skillet; add paste, stir-fry until water is cooked out. Store in fridge and use as necessary.