curry chicken

This evening after I help color my mums hair. I sat down and smelled curry out of no where. Then I was craving for some curry chicken! I also was craving for some ramen the other day but we didn't have any. So today we went to the asian store and bought different ramen flavors and bought chicken thighs from Walmart. Now I'm cooking the curry chicken I so wanted to eat.

3 chicken thighs, diced into bite size

about 4 cups potato, diced chunky

ginger, 5 slices

about 1 tbsp of cooking wine, any kind

1 tsp of ground white pepper

about 2 tbsp curry powder, add more if want stronger curry flavor

about 2-3 tbsp of sugar

about 2 tbsp of salt

about 1 tbsp of chicken granule bouillon 

water, enough to cover the chicken and potatoes

My mum told me that this process is similar in cooking red belly pork, just different ingredients.

In a wok or pot, let the oil heat up then add ginger and stir for a second and add the chicken. While stirring add the wine. When most of the chicken's surface is cooked, add the potatoes and water and all the other ingredients. When starts to boils for a few minutes there would be brown foam just spoon out the foam when you see it. Cover it and let it cook until you can see that the sauce has lessen, check on it a few times. Then have a taste of the sauce to see if you need to add more curry powder, salt, sugar, or chicken bouillon. If the potato is tender than your done.

Baked Cheese Curry Recipe

I was inspired by runnyrunn999. I was actually attracted to the bubbly cheese and also I had curry.  It looks so good. I had to improvise thought, didn't have tomato or mochi. I used:

leftover rice and curry
3 slice of cheese
parsley (I had the dried ones)
sausage ( I had leftover sausage)

I bake it at 400F until the cheese melted. I was disappointed; I waited for the cheese to bubble but it didn't. The cheese got the glossy dry look instead. But once I mixed the content it got cheesy. It reminded me of those cheesy rice.

Homemade Red Curry Paste with Cashews

BY: Taste Hong Kong

Ingredients
1 tsp ground coriander seeds
1 tsp ground cumin
1 tsp red chili coarse
1 tsp shrimp paste
3-4 cm knob of galangal
1 tbsp chopped shallot, ~2 pieces
2 tbsp chopped garlic, ~6-8 cloves
2 lemon grass / lemongrass stalks
40g roasted cashew nuts, ~20pcs
5 sprigs coriander / cilantro roots with some stems (~2-3 cm) attached
1 tbsp vegetable oil

Method
Remove dry outer layer(s) of the lemongrass. Cut off the greener upper sections, the bottom root, and reserve the bulbous pale yellow lower stalks, about 5-6cm. Slice them crosswise as thin as possible.

Dry-fry ground coriander and ground cumin in a pan till fragrant and let cool.

Before chopping the galangal or cutting the coriander root, scrape off any dirts and ragged bits, rinse them and pat dry. Then, put all ingredients including the lemongrass in a food processor and pulverize. To achieve a creamier paste, rest every one-to-two second pulse, and scrape down the mixture from the side of the container. Pulse again, (repeat scrape-downs if needed) until the desired consistency is formed. Store the paste in an air-tight glass container and keep in fridge for up to a month. And, feel free to multiply the amount of the ingredients, the quantities here yield about half cup of paste.

Note
This red curry paste is good for cooking with seafoods, meats and even vegetables. A simple dish I like very much is stir-fried green beans with this paste, to which I often add some paprika and coconut cream.

I have also tried a variation with one onion replacing the cashews, and it is still hard for me to decide which one is better.

Curry recipe with Okra

Okay I felt like eating curry today, and I still have some okra left and I thought it might be good to add orka, well, I wasn't think deeply and didn't expect the sauce to be thinker and sticky/slimy kind of like texture. This is my second time making curry so I'm not sure how is taste different other than it's a bit slimy, but curry overall.


Ingredient:
pork (or any meat or omit), dice
shrimp
1 large/medium shape carrot, rotate cut
1 onion, dice
1 large/medium potato, dice
2 celery rib, sliced
2 garlic clove, diced (I should have mince it)
4 okra, slice
(or any veggie you like or have in hand)
S&B Golden Curry Sauce Mix 3.5oz
2.5 cups of water/broth
cooked/warm rice
oil

Procedure:
I just boiled my diced potatoes until tender  and drain them and then I semi follow the direction on the curry mix.

Let the oil heat up on a large pan, get ready to put the meat, shrimp, onion, and garlic and stir fry for a few minutes until smells nice and looks ready to add the veggies and stir a bit than add the liquid. Let the liquid boil and then lower the heat to medium for 10 minutes. Then add the curry mix, let it dissolve by stirring occasionally. Wala! You're done.

I warm up my left over rice and spoon the curry over it. You can also spread it over noodles, pasta, bread, biscuits or something.

My Curry Rice

I made curry for the first time and it taste fabulously curry. I add what ever ingredients I had in the fridge which are onion, pork, celery, shrimp and potatoes, oh! and also the curry sauce package. I was disappointed that I didn't have carrots.