AZALINA'S MINT CHICKEN CURRY
Azalina Eusope grew up in Malaysia, where spices were an integral part of her Mamak culture. Now she brings a taste of Penang to San Francisco. The bold flavors of her spicy mint curry remind her of home.
Provided by azalina
Categories Malaysian Recipes
Time 3h45m
Yield 8
Number Of Ingredients 25
Steps:
- Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.
- Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.
- Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
- Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. Mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.
- Heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. Discard spices and retain oil in the pan.
- Heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
- Stir in coconut milk. Bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
- Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to taste. Cook until the mint begins to wilt, 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 28.9 g, Cholesterol 58.5 mg, Fat 38.4 g, Fiber 9.6 g, Protein 28.9 g, SaturatedFat 24.7 g, Sodium 612.2 mg, Sugar 3.2 g
SPICY MINT CHICKEN
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.
AZALINA'S MINT CHICKEN CURRY
Azalina Eusope grew up in Malaysia, where spices were an integral part of her Mamak culture. Now she brings a taste of Penang to San Francisco. The bold flavors of her spicy mint curry remind her of home.
Provided by azalina
Categories Malaysian Recipes
Time 3h45m
Yield 8
Number Of Ingredients 25
Steps:
- Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.
- Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.
- Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
- Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. Mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.
- Heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise, cinnamon sticks, cloves, cardamom pods, and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. Discard spices and retain oil in the pan.
- Heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.
- Stir in coconut milk. Bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.
- Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to taste. Cook until the mint begins to wilt, 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 28.9 g, Cholesterol 58.5 mg, Fat 38.4 g, Fiber 9.6 g, Protein 28.9 g, SaturatedFat 24.7 g, Sodium 612.2 mg, Sugar 3.2 g
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