RECIPE FOR CURRY CHICKEN RECIPES

Name: Singaporean Chicken Curry
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 6 skin-on, bone-in chicken thighs (2½ pounds); 2 tablespoons lime juice; 2 tablespoons minced garlic; 2 tablespoons minced ginger; 2 1/2 teaspoons ground white pepper; Fine salt; 1/4 cup ghee or canola oil; 1 medium red onion, thinly sliced; 1 cinnamon stick, preferably Indian; 3 cardamom pods; 1 whole star anise; 4 whole cloves; 4 fresh or 8 thawed frozen pandan leaves, knotted; 2 teaspoons Kashmiri chile powder or other ground red chile; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground fennel; 2 cups low-sodium chicken stock; 1/4 cup coconut milk; Nasi biryani

SINGAPOREAN CHICKEN CURRY RECIPE - NYT COOKING

Singaporean Chicken Curry Recipe - NYT Cooking image

In Singapore, there are countless versions of curry. Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent. She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend. Spices and aromatic pandan leaves infuse the sauce with lovely, complex flavors.

Provided by Clarissa Wei

Total Time 1 hours 40 minutes

Yield 6 servings

Number Of Ingredients 20

Ingredients

6 skin-on, bone-in chicken thighs (2½ pounds)
2 tablespoons lime juice
2 tablespoons minced garlic
2 tablespoons minced ginger
2 1/2 teaspoons ground white pepper
Fine salt
1/4 cup ghee or canola oil
1 medium red onion, thinly sliced
1 cinnamon stick, preferably Indian
3 cardamom pods
1 whole star anise
4 whole cloves
4 fresh or 8 thawed frozen pandan leaves, knotted
2 teaspoons Kashmiri chile powder or other ground red chile
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground fennel
2 cups low-sodium chicken stock
1/4 cup coconut milk
Nasi biryani

Steps:

Pat the chicken thighs dry with paper towels and combine with the lime juice, 1 tablespoon garlic, 1 tablespoon ginger, 1½ teaspoons white pepper, and 1 ½ teaspoons salt in a large bowl. Mix well, cover and refrigerate for 40 minutes.
In a large wok or Dutch oven, heat the ghee over medium-high. When the ghee is hot and shimmering, wipe the marinade off the chicken and add the chicken in a single layer. Sear until light golden brown, 3 to 4 minutes on each side. Remove the chicken to a plate and set aside.
Reduce the heat to medium-low and add the onion, remaining 1 tablespoon garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cinnamon, cardamom, star anise and cloves, and cook, stirring, until fragrant, about 1 minute. Add the pandan leaves, chile powder, ground coriander, ground turmeric, ground fennel and remaining 1 teaspoon white pepper, and stir until it smells lovely, about 10 seconds.
Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.

EASY CHICKEN CURRY WITH VEGETABLES RECIPE | MELISSA D ...

Easy Chicken Curry with Vegetables Recipe | Melissa d ... image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Steps:

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

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A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
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In Singapore, there are countless versions of curry. Families have their own formulas depending on heritage, and this recipe comes from Shila Das, a second-generation Singaporean of Indian and Vietnamese descent. She makes it as an integral part of her nasi biryani for special occasions, including the Lunar New Year, when she brings the dish to a celebration with her best friend. Spices and aromatic pandan leaves infuse the sauce with lovely, complex flavors.
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Total Time 1 hours 40 minutes

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