One Wok Curry Chicken Recipe Epicuriouscom
CHICKEN CURRY
Provided by Hinnerk von Bargen
Categories Food Processor Garlic Sauté Dinner Coconut Macadamia Nut Potluck Lemongrass Simmer Chile Pepper Coffee Grinder Sugar Conscious Dairy Free Wheat/Gluten-Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Make rempah:
- In medium bowl, combine chiles and cold water to cover. Soak until softened, about 30 minutes. Drain and blot dry. Set aside.
- In dry medium skillet over moderate heat, toast coriander, cumin, and fennel seeds and cinnamon stick until fragrant but not burned, 4 to 5 minutes. Transfer to spice grinder or mortar and pestle and process to fine powder.
- In mortar and pestle, food processor, or blender, combine spice powder, soaked chiles, macadamia nuts, shallots, ginger, garlic, turmeric, and 2 tablespoons water. Purée until mixture becomes smooth paste.
- Cook chicken:
- Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk into 1-inch pieces.
- In large saucepan over moderate heat, heat oil. Add rempah and sauté, stirring frequently, until thickened, darker, and very aromatic, about 5 minutes. Sprinkle chicken pieces with salt and add to pan. Sauté chicken, stirring occasionally, until opaque, about 5 minutes.
- Add lemongrass and coconut milk and bring to boil. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until chicken is just cooked through, 35 to 40 minutes. (If sauce separates during cooking, stir in water, 1 tablespoon at a time, to bring sauce back together.)
- Serve:
- Transfer chicken to serving bowl and sprinkle with coconut. Serve rice and lime wedges alongside.
CHINESE CURRY CHICKEN
Provided by Susan Bishop-Sauter
Categories Chicken Ginger Potato Stir-Fry Quick & Easy Curry Bon Appétit Massachusetts
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Season to taste with salt and freshly ground pepper.
CHICKEN CURRY
Steps:
- Pat chicken dry and sprinkle with 1/2 teaspoon salt.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.
CHICKEN CURRY
Provided by Rupa De
Categories Chicken Ginger Onion Poultry Sauté Quick & Easy Yogurt Lunch Spring Cinnamon Simmer Gourmet Indiana Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Purée garlic, ginger, and 3 tablespoons water in a blender. Transfer to a large bowl and whisk in yogurt, 1/2 teaspoon salt, turmeric, and chili powder until combined. Add chicken and turn to coat well, then marinate, covered, at room temperature 30 minutes.
- While chicken is marinating, finely grind cardamom pods, cloves, and cinnamon in grinder.
- Heat oil in a 12- to 14-inch heavy skillet (2 to 3 inches deep) over moderate heat until hot but not smoking, then cook onion with bay leaves, stirring occasionally, until deep golden, 8 to 10 minutes. Add chicken with marinade and ground spices and cook, turning chicken and stirring occasionally, until almost all of marinade is evaporated, 5 to 7 minutes. Stir in remaining 1 cup water and 3/4 teaspoon salt and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and boil sauce, stirring occasionally, until reduced to about 1 cup, 8 to 10 minutes. Discard bay leaves and pour sauce over chicken.
- *Available at Indian markets and Kalustyan's (800-352-3451).
LILY KWOK'S CHINESE CHICKEN CURRY
I saw this on The People's Cookbook and just had to try it. It was submitted by Lily's grand-daughter Helen, who told the story of how Lily left Hong Kong, bound for England on a three month sea voyage. At every port Lily would collect spices and experiment with them. When she arrived in England, she perfected this curry and made it for friends and neighbours, later opening a restaurant based on this dishes popularity.Lily is still alive and still cooking curry for friends and neighbours. This dish beat the opposition and won it's way into The Peoples Cookbook. It's a great curry with big, bold flavours, worth every bit of effort that goes into it. Just remember Lily when you eat it.
Provided by Noo8820
Categories Curries
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- SAUCE:.
- Heat the oil or ghee in a heavy based pan or wok over high heat. Add the onion and stir fry for 3 minutes, or until starting to soften, but not brown.
- Add the ginger, garlic and chillies and continue stir-frying for 30 seconds and then reduce heat to very low and leave to cook, stirring occasionally, until the onion is completely soft, but nothing browns.
- Stir in the turmeric, cumin, coriander, chili and curry powders and continue cooking very gently for 5 minutes. Don't burn the spices or they will taste acrid; sprinkle on a few drops of water if you're worried. Remove the pan from the heat and allow to cool a little.
- Put the water into a food processor or blender, then add contents of the pan. Blend until everything is very smooth, then add both flours and blend again. Put the pureed mixture back into the pan and simmer for 20-30 minutes (longer the better) over a very low heat, stirring occasionally. Add a little hot water if it starts to catch, but the idea is to gently fry the sauce so that it darkens in colour to an orangey brown. Once you have a thick paste, gradually stir in the stock and simmer until the sauce has reduced.
- CHICKEN:.
- Season the cornflour and toss the chicken strips in this to coat them. Heat the oil in a large fry pan over high heat. Add the chicken and stir-fry for a couple of minutes, until they turn white. Add the onion and the peas and stir-fry a few minutes more. Then stir in the curry sauce and heat until everything is hot.
Nutrition Facts : Calories 899.7, Fat 61.8, SaturatedFat 8.7, Cholesterol 81.6, Sodium 481.9, Carbohydrate 53, Fiber 8, Sugar 17.1, Protein 37
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