Tag Archives: chili

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.

black bean + butternut squash chili

19 Sep

It sure is getting chili outside.

GET IT?

Because it’s chilly because it’s fall but I wrote chili because i made chili but chili is a thing you want to eat when it’s chilly…

there are just so many layers.

You’re welcome.

Makes 12 servings

black bean + butternut squash chili

ingredients

  • 3 lbs ground beef
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 7 cloves garlic, chopped
  • 3 bell peppers, chopped
  • 1 small butternut squash, diced (about 3 cups)
  • 550ml can black beans, strained and rinsed
  • 1200ml canned diced tomatoes
  • 1 chipotle pepper in adobo, minced
  • 2 tbsp chili powder
  • 1 tsp salt
  • 2 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 c chopped fresh cilantro plus extra for garnish
  • 1 bunch green onions
  • sour cream

preparation

Heat olive oil in a skillet over medium-high heat.  Add onion and cook until it begins to soften, add garlic and cook for another 30 seconds.  Turn heat to high and add beef.  Cook until beef is browned.

Add beef to a crock pot along with peppers, squash, beans, tomato, chipotle and spices.  Cook on high for 3 1/2 to 4 hours.  Taste the chili around the 3 hour mark and adjust spices to your taste; please note that I am a complete pansy when it comes to spice so if you follow my recipe to the letter you will have a chili with just a little bit of heat.  If you like it spicy add more chipotle and chili powder.

Garnish with cilantro, green onion and sour cream.