Posts Tagged ‘chicken

16
Jan
18

Bangladeshi Style Creamy Chicken Korma with Crisp Shallots

from Food 52 Chicken Korma, Bangladeshi Style

Chicken again ? Here’s a recipe that I was bound to try for a cardamom use, first up, modify the size of the recipe to reflect what I have on hand and the size of the servings, since I didn’t have a whole chicken around, 2 chicken thighs would be used, skin on. I’ve done recipes before that require the yogurt marinade but this recipe looks deceptively simple on the spices, I mean like where’s the curry, coriander, cumin ?

I halved all the ingredients to go with the 2 chicken thighs which weighed in at about 1 lbs.

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Some processed ginger root and garlic were added to the yogurt and then mixed up, bagged with the chicken thighs, about 1 and 1/2 teaspoon of each to 1/2 cup plain full milk yogurt. (is it only me that has a hard time finding PLAIN full fat yogurt at the market?).

Gather the rest of the ingredients while the chicken marinades.

  • 1 and 1/2 tablespoon ghee (unsalted butter, clarified)
  • 2 tablespoons olive oil (if you use chicken with the skin, you may want to cut back on the oil, my result was on the oily side, but I prefer the skin on and the result.
  • 1 large onion , minced
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 and 1/2 teaspoon lemon juice
  • 1 tablespoon ground almond
  • 1 and 1/2 teaspoon sugar
  • 1 tablespoon raisins, golden if you have them
  •  chiles, here it’s open for interpretation, I had some dried serannos, sliced thin and the amount to the level of heat that they are.
  • slivered almonds
  • 1 shallot thin sliced and fried

Ok the usual start, fry the diced onions in the ghee and olive oil for about 5 minutes, till golden.

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Do you like an aromatic kitchen and home or are you the type to run the exhaust vent full blast when frying onions and cooking spicy dishes?

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(frying onions is an appetizing odor to me) Ahem! back to the stove, add the cinnamon stick and bay leaf with the cardamom pods. Stir in and activate the aroma for a few minutes.

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Add the chicken with the marinade yogurt and the salt, now raise up the temperature at least medium, and cook , not to brown, the juices will separate, keep stirring, no browning !

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Mine gives off a fair amount of oils from the chicken, so I call it a more westernized style!

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Keep the mixture moving, about 10 minutes, you see a reduction, add in some liquid, several tablespoons or as needed to partially submerge the chicken. I used hot stock. Now cover and stir occasionally 20-30 minutes, to an active simmer, this may be less time in this case as the recipe volume is less than the full specifications.

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Meanwhile during the simmering, thinly slice the shallot, if you haven’t already, and in a fair amount of oil, fry them crisp, set on paper towelling or brown paper and reserve for garnish.

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Check on the chicken occasionally and when the liquid reduces and the oil rises add the lemon juice, ground almonds, sugar, raisins, and chilis. Taste for balance, and cover and cook for 5 minutes.  Take off heat. Prepare warm plates.

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It’s apparent that my result is a bit more gravy-ish than the pictures on the recipe website.

The crisp shallots and almonds make this an attractive dish.

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An unlikely companion, roasted sweet potatoes fries, yes the thighs are on the dish, just covered with gravy, this recipe begs for some steamed basmati rice.

Though the recipe does not comment on fishing out the cinnamon, bay leaf and cardamom, chilis etc. I like to serve it as is. It won’t be a homogenous mix, you may bite into a cardamom pod or get a burst of spicy heat from  the pepper, that’s OK by me! Or it could be served simply as family style, bringing the hot pot to the table.

The simple additions of the spices and aromatics, both in the marinade and recipe combine for a many layered finish than seems possible. I would definitely repeat this dish with the required whole chicken and a side of rice.

Also the habit of using fruit and nuts (raisins and almonds) in a recipe such as this is appealing as the sweetness of the raisins do show through versus a sugar only sweetness for the balance, and the ground almonds give a slight nutty background and thickness to the dish.

 

 

 

 

 

26
Sep
17

Soup, yellow noodle, chicken

This is what I get for watching to many periscopes of traveling in Hong Kong , shops, markets, crammed along the streets , fast service at it’s best. Food from A to Z. Appetising !

Some chicken scraps tenders  from chicken breast that were trimmed for another use, some leftover mushrooms, in one small pot, a smidgen of duck fat, water, hot pepper pastes, diced white onion, ginger garlic paste, simmered with salt and pepper to taste. Later,  add the yellow noodle, simmer and drain using some of the concentrated broth as a base in a soup bowl. Spoon some the chicken mixture into the bowl.

In a stock pot,  a collection of vegetable trimmings accumulated over time added water to cover, simmer to render a vegetable broth.

Ladle the vegetable stock to fill the soup  bowl, garnish with the green onion.


 

09
Jul
17

Sweet lemon Chicken and rice 

Here’s a quick meal that I made with  the previous smoke roasted chicken.

Measured by eye, corn , peas, fish sauce, lemon sauce, soy sauce. Prepared rice  added , add a slight amount of broth steam, covered for several minutes serve.


28
Jun
17

Vietnamese lemongrass chicken

Here is another kit meal , you add chicken (or other type of meat), vegetables and serve over rice.

$2.50 USD

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Placed the chicken in a plastic bag to distribute the paste.

Fresh peppers were not available so frozen peppers were used.

After flash frying the spices add the chicken, sear and add the veggies stir for about 5 minutes.

add the lemongrass sauce, cover and simmer

Ready to serve…

Lemony flavor with layers of spice and some heat.

29
Apr
17

Pad thai

Is kit cooking all the rage today? There are many services promising delivery of food in kits that are one assembles and cook supposedly saving time. Here is one partial kit from the supermarket shelve. Just three packages comprise this kit , the rest is up to you. There are countless recipes for Pad Thai out there so I bought this for a reference to what this interpretation is. The package suggest that you add chicken and vegetables, but they did not mention the noodles.

On the reverse, is listed want you will need. Depending on the stock of your pantry, obtain the necessary ingredients. Basically they have provided the seasonings for the dish. Packaging is excellent so that but his could be on the shelve for about a year.

Start off flashing the dried onion and hot pepper flakes, (check, I have that on hand also but going by the kit contents).

Very , very quickly…. As you can see it won’t take long to burn while you grab the camera…

Next add the chicken and stir fry until well seared,

About now you’ll want to activate the kitchen exhaust system , or hood fan!!!! …

Push aside the kitchen creating  a hot spot  for the beaten eggs.


Cook the egg about a minute, add the remaining veggies and stir as well…


Add the prepared noodles, 7 ounces of rice noodles. And of course toss….


Open packet 2 from the kit Pad Thai sauce and toss..

Then add the final packet, looks like sesame oil and some spices. Off the flame and serve.

I added a few shrimp later to the mix as some diners did not want fish with the chicken.


The final serving….

Slightly sweet and spicy finish , they heat kind of creeped up on you, but not over done.

Reasonably priced it gives me a start of this type of noodle dish.

FYI..


The green onions were hard to come by , as I had to resort to using a purchased prepared container of chopped green scallions at a high price. The bean sprouts were from a can , none available fresh and another year that I consider growing them myself. The meal cooked quickly, the noodles only be soaked in boiling water off heat while the dish is being prepared. The recommended optional garnish peanut addition (crushed) could be upgraded to cashews. My mind wanders to using some duck breast or duck thigh versus the chicken.

Now for  die hard kit people you could get possible some diced chicken (already diced), pre cut scallions, pre cut shredded carrot and make a kit for your friends to cook with.

19
Feb
17

Pasta and (chicken) meatballs

A bit of a change up, white chicken processed in the food processor, like chuck beef that I process for hamburger, with additions of garlic,onions, salt and pepper, and breadcrumbs that yield chicken meat balls. OK , I wanted the pasta too, semolina flour , egg and water, this proven mix makes the spaghetti type pasta that actually works in the pasta machine. Just let sit still 2o or so minutes and a soft pliable dough forms.( yep a real dough head here)!

Defrosted red sauce from a previously batch used for pizza. On the spicy side.

The other portions of pasta were bagged and frozen for future use.

Another day the chicken balls on pizza….. W/ goat cheese…


The soft Italian flour becomes my weakness…………..

19
Feb
17

Chicken,roasted veggies,barley

A redo of a meat, potato and veggie dish. 

Pan seared chicken, weighted with a smaller pan atop, seared on both sides.

Reheated roasted veggies previously cooked, turnip,parsnips,brocolli,onion,mushroom, beets, and carrot, oil and flax seeds, salt and pepper.  Most of the veggies from the market are kept on the counter, in sight before they had a chance to dry and shrivel completely they were roasted and then stored in the fridge. One of the best ways in my opinion to cook veggies especially root vegetables. 

The barley took on a brownish tone from being cooked in vegetable broth. Not a peticularlly fancy type meal but nourishing and flavorful.




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