Friday, 24 February 2012

FRAGRANT ISLAND INDIAN CHICKEN CURRY

[ I N  S A V O U R Y  D I S H E S ] 
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A good fragrant curry is one of the most satisfying dishes. A good curry is juicy, rich, filled with spices and flavour and can make you finish a whole bucket of rice without even realizing you did it. The only problem with curry is, I always feel its so difficult and time consuming to make, that's why I have built this simple recipe with pantry ingredients so anyone can do it. It only takes a few hours to prep, and it's super delicious! 

In this recipe I have opted for healthier alternatives, to turn this into a lower calorie, guilt free curry with all the flavours of an unhealthy one! 
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    [ I N G R E D I E N T S ]


2 tbsp olive oil
400g (2 cups) jasmine rice
800 g Chicken thigh fillets
1 x sweet potato
2 x potatoes 
1x carrot
1 long red chilli
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground turmeric
1 tsp sweet paprika
5 cm piece ginger
2 cloves garlic
2 small onions
100 g butter
1 tbsp tomato paste
2 tsp caster sugar
120 ml (1/3 cup) chicken stock
240 g sour cream
45g desiccated coconut or 2 fresh coconuts, chop the meat finely
125 ml water
1 tbsp ground almonds
Coriander leaves
Pappadums or roti bread to serve
Salt to season

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 [ D I R E C T I O N S ]


1. Cook rice by using rice cooker, or boiling method. After cooking keep it covered to keep warm.
2. While the rice is cooking prepare the ingredients. Trim fat from chicken then cut each fillet into 4 pieces.

 3. Half chilli lengthwise, then using a spoon, scoop seeds and discard. Finely chop the chilli, then place in a small bowl. Add ground spices and combine.

This is what it should look like after combined

 4. To create desiccated coconut, cut a fresh coconut, take out the skin and chop into really fine pieces or put it in a food processor.


5. Using a vegetable peeler, peel all the root vegetables such as sweet potato, potato, carrot and ginger, then cut the potatoes and carrots into small cubes, and cut a 5 cm piece of ginger.

6. Using a fine grater, carefully grate the ginger over a small bowl (keep fingers away from the blades).
Peel garlic and crush over ginger.

7. Peel and finely chop onions.

8. Melt butter in a large, heavy based saucepan over medium heat.

 9. Add ginger, garlic and onions and cook, stirring for 5 mins until all the onions are soft.


10. Add spice mixture and stir to combine.


11. Add chicken and cook for 2 mins, stirring to coat.



12.  Add tomato paste, sugar and stock.

13. Then add potatoes and carrot
 14. Reduce heat to low, cover with lid and cook for 15- 20 mins, stirring occasionally. 


15. To make pappadums, check the temperature of oil (180 to 200 degrees) then add pappadums for 2-3 secs each side

16. Take it out then let it rest on a paper towel

17. Stir in sour cream, ground almonds, coconut and 125 ml of water.




 18. Simmer curry over low heat for a further 20 mins or until potatoes are cooked and soft. Check a piece to be sure.
 Season curry with salt.

19. Pan fry the roti bread, flipping over every few seconds until golden brown, then rest on paper towel


20. This is what it should look like after 20 mins of cooking




 Nice perfect golden brown roti bread!
 Divide rice among bowls and top with generous amounts of curry, then scatter coriander leaves. 
Serve with papadums and roti!
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CHINESE TRANSLATION


印度咖喱雞配油穌餅
材料: 橄欖油2 湯匙
茉莉香米 2 小杯(約400克)
雞肉800克 (去肥,一塊切四件)
蕃薯 1 只 (去皮,切小方塊)
馬鈴薯 2 只 (去皮,切小方塊)
甘筍 1 只 (去皮,切小方塊)
中長紅椒 1 只(開邊,去籽,剁碎)
莞茜香料 1 湯匙
Cumin 1 湯匙
Turmeric 2 茶匙
紅椒粉 1 茶匙
羌 1 塊(5cm大小)(去皮,磨茸)
蒜頭 2 粒(去衣,剁碎)
中洋蔥 2 只(去衣,切碎)
牛油 100克
茄羔 1 湯匙
糖 2 茶匙
雞湯 1/3杯(約120ml)
酸奶 240 克
椰絲 45克(或鮮椰子取肉2只,打碎)
清水 125ml
杏仁粉 1 湯匙
Coriander 一小棵(裝飾用)
鹽 - 適量.
油穌餅 1 包,Pappadums 1 盒
做法: 1)將米煮成白飯,保備用。
2) 切雞肉及將所有材料跟以上需要備好。
3) 長紅椒碎加入其他香料拌勻。
4) 中火煮溶牛油,下羌茸、蒜茸及洋蔥碎爆香。
5) 再加入所有香料爆香。
6) 放入雞肉兜炒2分鐘。
7) 加入茄羔、糖及雞湯,馬鈴薯、蕃薯及甘筍等方塊,
兜炒勻,蓋上用慢火15-20分鐘。
8) 加入酸奶,杏仁粉,椰絲及清水125ml.
慢火炆煮20分鐘,至所有材料軟熟。加入適量鹽稠味。
9) 炆至咖喱雞之水份略收濃,盛起飾上莞茜上桌,
拌以白飯及油穌餅供食。 
10) 開油鑊180-200度,加入Pappadums, 每面煎2-3秒至金黃,
放隔油紙上吸去油份。
11) 油穌餅做法同上。
12) 一份美味的印度咖喱雞餐便成。
    

1 comment :

  1. Yum!I love the little pot you've used to put the rice in.

    ReplyDelete

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