AFRICAN CHICKEN CURRY IN RICH PALM OIL
This dish is something I created inspired by my finding virgin red palm oil in a local gourmet store. It's a pretty basic curry but what makes it special is the richness of the palm oil. Make sure to get the unhydrogenated virgin palm oil. It looks creamy at room temperature - almost solid, and it is a deep red color. Don't try to cut the fat down by using less oil or skinned chicken as you will not get to appreciate the dish for it's incredible richness. If you do want to cut any fat out you can use a lighter yoghurt (ie 2%). Use whole spices and grind them - this makes a massive difference. You might want to have the windows open and the fan running during the cooking process.
Provided by DoctorDave
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Cut the potatoes into large bite size pieces and boil them in water for 7 minutes. Discard the water and set potatoes aside.
- Finely dice all the onions. Peel and mince garlic cloves (I toss them in the spice grinder and pulse but do not use a garlic press). Mince or grind ginger (again I use a spice grinder for this). Cut the green peppers into large bite size pieces.
- Set aside 1 tsp of cumin seed for later. Grind the whole spice mix minus the 1 tsp cumin seed and combine with the ground turmeric (you can also use whole turmeric and grind with the whole spices but it's a pain because whole turmeric is rock hard and probably makes no difference versus the ground turmeric). Do not use pre ground spices.
- Heat the palm oil on high in a wide, deep nonstick pan. It should quickly begin to sizzle and smoke. Add the 1 tsp of whole cumin seed you set aside. Add the saffron. After a half minute or so add the diced onions. Stir around giving the onions a chance to brown. While you are doing this add the ginger, garlic and then the spice mixture. Once the onions are browned add the tomato, lemon juice (optional) and the coconut milk. Stir it up and then slowly mix in the yoghurt. You should have a nice looking sauce by now. Taste for salt and if not enough then add more to taste (do not do this after you add the raw chicken). Add the potatoes and green peppers and then the raw chicken thighs. Mix it up real good and lower the heat to low. Cover the pan tightly and let cook on the stove on low for approximately one hour checking on it occasionally (it should bubble a bit - if not turn the heat up a little). After one hour look at the sauce. If it is soupy then remove all the thighs and set aside and leave the pan uncovered and turn up the heat to high. Stand by at this point and intermittently stir while the sauce boils. Reduce to a medium thick sauce. Lower the heat back to low, return the chicken to the pan and stir it up. When you are ready to serve the food turn off the heat and chop the cilantro finely and throw into the pan and stir. Your curry is done. Serve over basmati rice or with warm naan bread.
Nutrition Facts : Calories 983.3, Fat 52.9, SaturatedFat 22.7, Cholesterol 157.9, Sodium 644.5, Carbohydrate 88.1, Fiber 16.6, Sugar 19.5, Protein 45.1
NUTTY CHICKEN CURRY
Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 18m
Number Of Ingredients 9
Steps:
- Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
- Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.
Nutrition Facts : Calories 358 calories, Fat 18.9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.66 milligram of sodium
PEANUT BUTTER CHICKEN CURRY
Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
- Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.
Nutrition Facts : Calories 517 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.35 milligram of sodium
More about "palm nut chicken curry recipes"
CHICKEN CURRY
From recipetineats.com
4.9/5 (143)Total Time 28 minsCategory MainsCalories 383 per serving
- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
- Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
IRRESISTIBLE CHICKEN CURRY
From inspiredtaste.net
4.9/5 (8)Calories 330 per servingCategory Main
THAI CHICKEN CURRY – WELLPLATED.COM
From wellplated.com
4.8/5 (69)Calories 473 per servingCategory Main Course
THAI MASSAMAN CHICKEN CURRY RECIPE
From bbc.co.uk
CHICKEN AND CASHEW NUT CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
THE BEST THAI PANANG CHICKEN CURRY
From aspicyperspective.com
19 BEST INDIAN CHICKEN CURRY RECIPES | CHICKEN GRAVY …
From food.ndtv.com
CHICKEN CURRY RECIPE
From indianhealthyrecipes.com
COCONUT CHICKEN CURRY (QUICK & EASY) | KITCHN
From thekitchn.com
THAI CHICKEN PEANUT CURRY
From loveinmyoven.com
THE BEST SRI LANKAN CHICKEN CURRY
From theflavorbender.com
CHICKEN CURRY RECIPES
From bbcgoodfood.com
ALL-PURPOSE COCONUT CURRY
From bonappetit.com
COCONUT CHICKEN CURRY RECIPE
From wholesomeyum.com
PALM NUT & CHICKEN CURRY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PALM NUT & CHICKEN CURRY
From cookerapp.com
PALM NUT & CHICKEN CURRY
From thecookbook.pk
CURRY-PEANUT CHICKEN WITH JASMINE RICE & MARINATED VEGETABLES
From blueapron.com
CHICKEN SATAY CURRY (MALAYSIAN)
From recipetineats.com
You'll also love