Tag Archives: chicken

malaysian chicken curry

20 Nov

I have eaten one too many curried sweet potato soups in my day and I’m tired of curry powder.  I’m sick of it.  I never want to see it again.  I haven’t used it in years because it’s so… bleh.

Thankfully, my friend introduced me to Malaysian curry powder (thanks Stacey…) and it has renewed my faith in dried curry spice blends.  It’s just better in every way than your average curry powder.

If you’re in Toronto you can buy it at this fantastic store in Kensington.  They have everything you need and more when it comes to spices and exotic sauces plus they’re super friendly and helpful.  If you are unable to find Malaysian curry powder you can just substitute the same amount of turmeric, it’s what the original recipe I used calls for.

You can get the original Gordon Ramsay recipe I used here but I’ve written down the recipe as I ended up making it.  I made a few changes: took the seeds out of most of the chilies (because I’m a pansy), used whole chicken legs (because I’m lazy), used green onion instead of lemongrass in the curry paste (because they didn’t have lemongrass at the store that day), also I added potato (because potato!!).

Maybe I probably changed / forgot other things too.

It’s fine.  Tastes good.

P.S. I used Thai bird chilies for my curry, and I cut them up, and I didn’t wear gloves, and my hands were burning for the next two days.  Wear some rubber gloves or something, ok?  I forget every time.  Learn from my mistakes.

Serves 6 as a main dish with rice.

malaysian chicken curry

from Gordon Ramsay

ingredients

for curry paste

  • 5 cloves garlic, chopped
  • 4-5 red chilies, seeds removed from all but one, chopped
  • 3 green onions, chopped
  • 2 inch piece ginger, peeled and chopped
  • 4 shallots, peeled and chopped
  • 1 tsp Malaysian curry powder (or turmeric)
  • 1/2 tsp salt
  • olive oil

for curry

  • 4 whole chicken legs, skin removed
  • olive oil
  • 2 tsp Malaysian curry powder (or turmeric)
  • 2 onions, peeled and sliced
  • 4-5 kaffir lime leaves
  • 1 cinnamon stick
  • 3 star anise
  • 400 ml  coconut milk
  • 1/2 c water or chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 3 large handfuls green beans, tipped and tailed
  • 3 small potatoes, cut into 2 inch pieces
  • cilantro

preparation

In a blender or using a mortar and pestle combine garlic, chilies, green onion, ginger, shallots, curry powder and salt.  Blend, adding olive oil until it becomes a smooth paste.

In a large pot, heat some olive oil over medium heat.  Add the curry paste along with 2 tsp curry powder for a minute – until fragrant.  Add onions and cook for a few minutes – until soft.  Add chicken legs.  Turn to coat in curry paste.

Add kaffir lime leaves, cinnamon stick, star anise, coconut milk, water / stock, soy and fish sauce and bring to a boil.  Once boiling, reduce heat to a low simmer, add potato and let cook gently for 25 to 30 minutes.

Remove chicken legs and use two forks to pull the meat from the bone.  It should pull away easily into manageable chunks.  Return the meat to the curry along with the green beans and simmer for a few moe minutes – until beans are just tender.

Serve over plain basmati rice, or rice and peas, topped with cilantro leaves.

basil, provolone + prosciutto stuffed chicken breasts

14 Jul

Chicken!  Prosciutto!  Basil!  Provolone!  Together at last!  On my barbecue!  And now maybe on your barbecue too!

It’s what’s for dinner.

Makes 2 servings

basil, provolone + prosciutto stuffed chicken breasts

ingredients

  • 2 small chicken breasts
  • 4 slices of prosciutto
  • 50 g provolone, thinly sliced
  • 6-8 fresh basil leaves
  • olive oil
  • cooking twine

preparation

Butterfly the chicken breasts.

Do you want to learn how to butterfly a chicken breast from someone with a charming French-Canadian accent?  Ok… here’s Ricardo.

Thanks Ricardo.

Lay the butterflied chicken breasts out so they’re ‘open’.  Place one slice of prosciutto, 3-4 basil leaves and half the provolone in each chicken breast and close them.  Wrap one slice of prosciutto around each breast, rub the outside with a bit of olive oil and tie with cooking twine.

Heat the grill to high heat and cook the chicken until it’s seared on the outside and the juices run clear (cooking time will depend on the size of the chicken breast).

Cut off the twine and serve.

butter chicken

29 Mar

Have you ever wanted to host a dinner that starts out all civilized and quickly degrades into neanderthals fighting over meat with their hands, using forks and plates only to beat off other dinner guests and unlocking their jaws so that they may stuff as much food into their mouths as possible?  Look no further!

This butter chicken recipe from NPR’s Kitchen Window is that good.  I exaggerated about the unlocking jaws, none of my friends can do that, but the rest is true.

Even if you’re only feeding two people go ahead and make the full recipe because it makes great leftovers.

Serves 4

$7.60 per 2 servings

making sauce

warm naan