Tag Archives: potato

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.

root vegetable salad

20 May

Apparantly there are a whole bunch of really colourful root vegetables that I didn’t know about… I thought the little purple fingerling potatoes I bought were just purple on the outside and would be normal potato colour inside.  Wrong!  They’re purple the whole way through!

I don’t know what kind of crazy wizard did this to vegetables but I like it.

Aside from being aesthetically pleasing, the potatoes are just potatoes, but the candy cane beets and yellow beets taste much sweeter than your average (but still lovely) red beet.

Makes 4 side servings

$2.10 per 2 servings

root vegetable salad

ingredients

  • 1 candy cane beet, peeled
  • 1 yellow beet, peeled
  • 2 handfuls of green beans, tipped and tailed
  • 8 fingerling potatoes, cut into coins
  • 1 tbsp sea salt
  • ground pepper
  • olive oil
  • 2 tsp dijon mustard
  • 3 tsp cider vinegar

preparation

Preheat oven to 375°F.

Cut the peeled beets in half lengthwise.  Set the halves down on the flat side and cut them in half lengthwise again, cut them crosswise into thin slices.

Toss sliced beets and potatoes with salt, a generous amount of pepper, and enough olive oil to coat.

Place mixture in a shallow ovenproof dish and roast until vegetables are just tender (beets should stay a bit firm) – 25 to 30 minutes.

While the vegetables are roasting, bring a pot of water to a boil and add green beans.  Boil for about 30 seconds then transfer to an ice bath or run under cold water to stop cooking.  They should be bright green and slightly tender but still crisp.

Whisk together mustard, cider vinegar and 2 tbsp of olive oil.  Combine beets, potatoes and green beans in a large bowl with mustard vinaigrette.  Toss to coat.  Season generously with salt and pepper.

The beets and potatoes can be cooked on the barbeque in a roasting basket over medium-high heat if you don’t want to use the oven.

potato + leek + swiss chard soup with bacon wrapped seed onions

1 May

Because it’s raining and I have a hangover and this will fix all that…

ps. For anyone who came here via the ‘vegetarian’ tag and is all “wtf bacon”, it’s a perfectly good meat-free soup without the bacon wrapped onions.  That is why.

Makes 6 servings

potato + leek + swiss chard soup with bacon wrapped seed onions

ingredients

soup

  • 8 medium red potatoes, washed and cut into 1 inch cubes
  • 4 leeks, white and light green parts only, thinly sliced
  • 3 tbsp butter
  • 1/2 tsp pepper
  • 3 cloves garlic, chopped
  • 1 bunch swiss chard
  • 6 c vegetable broth

onions

  • 6 skewers, soaked in water for 1 hour
  • 6 slices of bacon
  • 24 seed onions

preparation

soup

Set a large pot with butter over medium heat.  At the same time, heat broth in a separate pot over high heat.  Once the butter has melted, add leeks, pepper and garlic and sautee until leeks are soft – about 5 minutes.  Add potatoes and hot broth.  Turn heat to high and bring to a boil, then reduce to a simmer and cook until potatoes are tender – about 20 to 25 minutes.

While the soup is simmering, cut stalks out of the swiss chard and coarsely chop the leaves.  Heat 1 tbsp olive oil in a pot over medium heat and add chard.  Sautee for 1 minute, until leaves are wilted, then add 1 tbsp water and cover the pot for another minute.

Puree soup and stir in chopped swiss chard.

onions

Preheat oven to 425°F.

Cut the top and bottom off each onion and remove skin.  Wrap about 1/4 of a slice of bacon around each onion and put it on a skewer, 4 onions on each.

Lay the skewers on something that will let the fat drip off and collect underneath (I laid them over a small cake pan) and cook until bacon is crispy and onions are soft – 25 to 30 minutes.

Serve immediately with soup.