Tag Archives: Chicken

My quick Friday night dinner…Chicken Curry!

Chicken Curry

Just a quick post in response to a request for my chicken curry recipe. This is only a rough guess as to what I did as I didn’t measure anything (sorry!)

So here it goes…

The Red Curry Paste recipe is in the Thermomix Everyday Cooking for the Family book. The paste could be done manually by cooking off the seeds etc on the stove and grinding them with a pestle and mortar or simply by using powdered spices and a food processor.

Red Curry Paste

8 teaspoons Coriander Seeds

8 fresh red chillies quartered

6 cm fresh ginger peeled and chopped

2 tablespoons paprika

1 clove of garlic (10 if you don’t have IBS/none if you can’t tolerate garlic)

Juice and zest of 4 limes (I peel the zest of with a potato peeler)

4 lemon grass stalks cut into 2 cm lengths

100g garlic infused olive oil (or plain olive oil if you’re using 10 cloves garlic)

Method

Put coriander seeds into the TM bowl for 6 minutes on 100 degrees celcius speed 2 (or cook on the stove).

Tip seeds onto a plate and allow the seeds and TM bowl to cool, then put them back in and grind on speed 10 until fine (or grind in a pestle and mortar).

Add chillies, ginger, paprika, garlic, lime juice and zest and the lemon grass to TM bowl (or put all of the above ingredients into a food processor/blender).

Mince on speed 9.

Scrape down the sides as every now and then.

When mixture is beginning to form a paste, add some oil through the lid.

Turn the TM down to speed 3 and continue to pour the remaining oil slowly onto the lid with the MC in place.

When all of the oil is incorporated your paste is done! Pop it into an airtight container in the fridge and it will last a few weeks. It can also be frozen.

Curry Chicken

Ingredients

1 kg chicken thighs thinly sliced

2 cups vegetables diced/ chopped, you can use anything that is in the fridge – I used carrots, broccolini, capsicum, pumpkin.

1 tablespoon curry paste (for a mild curry add or reduce to taste)

1 tin coconut milk (I used AYAM premium as it only has coconut and water in it!)

1 tin coconut cream/ 100g Monika pure creamed coconut and some water (I filled the coconut milk tin with water)

2 star anise

6 cardamom pods

2 Kaffir lime leaves

1-2 tablespoons fish sauce

Bunch fresh coriander

1 tablespoon olive oil (I used garlic infused)

Method

Heat a wok or large saucepan on medium heat with the olive oil.

Fry off the curry paste stirring continuously for 1-2 minutes until there are beautiful aromas of curry paste (don’t let it burn!!!)

Add the coconut milk and stir until boiling.

Add the vegetables, star anise, kaffir lime leaves and cardamom (I think technically the cardamom should be fried off with the curry paste) and reduce the heat a bit and simmer for about 5 minutes.

Add the chicken and the water and simmer until cooked (about 10 minutes or so depending on how big you cut the chicken).

Add the fish sauce to taste.

Garnish with coriander.

Can be served with rice/cauliflower rice etc.  I serve plain yoghurt with the curry for the younger children in our family.  You can add some garlic/garlic infused olive oil and diced cucumber to this if you wish.

I hope you enjoy it x

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The Humble Roast Chicken

roast chook

This week we have had typical autumn weather. While we had more sun today than rain, there was still a chill in the air. Therefore, tonight was perfect for a family roast dinner.

My mother in law cooks a mean roast chicken, however it is laced in butter which doesn’t agree with most of us in our household (and just seems like a really unhealthy way of cooking). I have used Nuttlex in the past to get the same effect with good results. I have adapted her recipe to suit us…and I think it tastes pretty good! The liquid in the pan keeps the chicken meat moist.

Ingredients

1 whole chicken (preferably free range/organic) washed and patted dry.

1 litre of chicken stock

1 cup white wine (optional)

2 sprigs fresh tarragon (or a couple of teaspoons dried)

12 sprigs fresh thyme (or a couple of teaspoons dried)

Salt

Pepper

Method

Turn the oven onto 180 Celsius (350 Fahrenheit)

Place tarragon and thyme in the cavity, and add salt and pepper.

Close the cavity and tie off. You can use kitchen twine, silicone bands or use a flap of skin that is near the opening of the cavity (it is easiest to put a hole in it and then cross the chicken’s legs and put the end of the farthest drumstick through the hole).

Place the chicken in your roasting dish and pour in the stock and wine if using. Put the dish into the oven for about 1.5 hours (depending on the size of the chicken). During the cooking my mother in law turns the chicken regularly. I prefer not to do this as I like the skin to be crispy. I usually baste the chicken at about 15-20 minute intervals by spooning the stock in the bottom of the pan over the chicken. The chicken is cooked when you pierce the skin near the leg and the juice is clear.

When cooked, remove the chicken from the roasting pan. To make the jus/gravy, pour the remaining juices into a small saucepan and put in medium heat on the stove until reduced to a thick but pourable consistency. Watch that it doesn’t boil dry!

I served the chicken with a mix of roasted and steamed
vegetables. I put the roasting vegetables(pumpkin, potato, sweet potato, whole baby carrot) in the oven about 1 hour into the cooking of the chicken.