Posts Tagged ‘curry’

20th August
2010
written by Steph

Pineapple Chicken Curry

For those of us who love curries, the extensive range of premade jarred sauces and pastes makes cooking up flavorful, international dishes a breeze. When I first began cooking for myself in earnest about five years ago (note that this time coincides entirely with me moving to a different country from my mother, who I fully admit spoiled me with her cooking up until the age of 23…), I certainly relied extensively on these convenient sauces to provide my home cooked meals with authentic rich flavors that I craved but wasn’t confident or knowledgeable enough to achieve on my own. Lately, however, I’ve really been trying to up the ante when it comes to curries and the like, and have been branching out to include meals in my repartee that are done entirely from scratch. It may seem intimidating at first to mix and blend all the spices that Asian cooking is known for, but one of the benefits is that you get to tailor everything to your own palate. The more I experiment with blending spices from scratch, the more I find that it really is possible to achieve the flavors you know and love from your favorite Thai or Indian restaurant from the comfort (and relative frugality!) of your own home. The past week I was craving pineapple curry, and after searching high and low, I managed to find a recipe that did not simply call for one to use a store-bought paste or sauce as the curry base. Below is the version I slightly modified from that on Vazhayila. Ingredients (serves 4)
  • 1 lb chicken, cut into bite-sized pieces
  • 3 tbsp oil or ghee
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 1 inch of fresh ginger, peeled and grated
  • 1 tbsp of lemongrass paste (can be found alongside most refrigerated herbs in your produce section)
  • 2 green chilies, chopped (remove seeds if you like less spicy food)
  • ½ tsp chili powder
  • ½ tsp dried coriander
  • ½ tsp turmeric
  • ½ tsp black pepper
  • ½ tsp garam masala
  • 1 can of coconut milk
  • salt
  • 5 tbsp fresh mint leaves, thinly sliced
  • 1.5 cups of fresh cubed pineapple + 1/8 cup of juice
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22nd January
2009
written by Steph
Peanut Chicken Curry

Chicken Peanut Curry

My friend Simona is always asking me to post more recipes and cooking stuff on here, and I always try to come up with excuses and reasons for why I don’t.  Don’t get me wrong, I really like to cook – I’m one of those strange birds who finds it a stress-reliever and fun – but I also tend to be one of those people who cooks via intuition and “what feels right”, so trying to document the process is somewhat painful and counterintuitive for me.  I am not entirely sure that I could make exactly the same thing twice, because I always end up tweaking things and adding a little bit of this and a little bit of that.  Also?  I pretty much never measure things when I cook, which is why it is generally Tony, and not me, who does the baking around here.  Oh, and generally, by the time I finish cooking, we’re hungry and just want to dig in, so we often forget to snap a picture of our meal, and I don’t know about you, but what is a recipe without a picture?  Not one that I’m going to try out, that’s for sure! But last night, I made a concerted effort to get Tony to take some nice pictures of our meal before we dug in, and I also tried to mentally keep track of what I was doing as I cooked, so that I could pass along a great weeknight recipe to all of you.  This is really a great recipe for several reasons: 1) it’s quick and easy to make; 2) the ingredients list is not that long; 3) similarly, you likely have all of the crucial ingredients on hand already in your kitchen, and if not, they’re all pretty easy to snag on your next grocery run.  So, without further ado, let’s get onto the recipe for Chicken Peanut Curry. (more…)