Vij’s Bengali chicken curry
Ingredients:
- ½ cup canola oil
- 2 cups finely chopped onions (2 large)
- 3 inch stick of cinnamon
- 3 Tbsp finely chopped garlic
- 2 Tbsp chopped ginger
- 2 cups chopped tomatoes (2 large)
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp turmeric
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 Tbsp garam masala
- ½ tsp ground cayenne pepper
- 3 lbs chicken thighs, bone in
- 3 teaspoons of cream
- 1/3 teaspoon of fenugreek leaves
- 2 cups water
- ½ cup chopped cilantro (including stems)
Serves 6
Method:
- In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 5 minutes, or until the oil separates from the masala.
- Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add cream, fenugreek leaves and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
- Transfer cooled chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.
To Serve: Divide curry evenly among six bowls. Serve with naan or rice.
Recipe courtesy of Chef Vikram Vij
Tags: chicken, curry
Wookie curry in a hurry
Serves 4 humans or 1 wookie
Ingredients:
- 2 tablespoons olive oil
- 1 onion, sliced thinly
- 1 red pepper, sliced
- 2 teaspoons curry powder
- ½ cup yogurt
- ¾ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tomato, diced
- 1 rotisserie chicken, pulled of all its meat
- ¼ cup fresh cilantro, finely chopped
- 2 cups white rice, cooked
Method:
- Heat the oil in a skillet over medium-low heat. Add the onion and peppers, sauté, stirring occasionally, for 10 minutes.
- Sprinkle with the curry powder and cook, stirring, for 1 minute.
- Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes. Cook for an additional 10 minutes. Remove from heat.
- Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Courtesy Michael P. Clive, www.michaelpclive.com
Tags: chicken, curry, halloween, main dishes, rice
Vij’s Thanksgiving turkey coconut curry
Serves 6
Preparation time: 30 minutes
Ingredients:
- ½ tsp saffron (optional)
- ¼ cup very hot water (optional)
- 1/3 cup cooking oil
- 1 tbsp cumin seeds or black mustard seeds
- ½ tsp asafetida (optional)
- 2 tbsp finely chopped garlic (6 medium cloves)
- 1 tsp turmeric
- 1 ½ tsp salt
- 1 tsp ground cayenne pepper
- 2 tsp paprika (optional)
- 5 cups coconut milk
- 2 cups stock (chicken or vegetable)
- ½ cup chopped cilantro (optional)
- 1 pound of cooked turkey – Thanksgiving leftovers are perfect!
Method:
- Place saffron threads in a small bowl. Add water and soak for 30 minutes. Set aside.
- In a medium pot, heat oil on medium-high for 45 seconds. Add cumin (or mustard) seeds. Allow cumin seeds to sizzle for 30 seconds (or wait 1 to 2 minutes for mustard seeds to start popping). Sprinkle in asafetida, stir, then immediately add garlic and sauté for 2 minutes. Add turmeric, salt, cayenne and paprika and sauté for 1 minute.
- Stir in coconut milk and stock. Increase the heat to high and bring to a boil. Add cooked turkey, cover, decrease the heat to low and simmer for 5 minutes. Remove the lid and stir in saffron and its water. Stir in cilantro and serve immediately.
Courtesy Vikram Vij, www.vijs.ca
Tags: coconut, curry, entree, indian, international, main dishes, meal, south asian, thanksgiving, turkey
This recipe is quite versatile as you can make it less spicy for the kids or add some extra zing with chili sauce. You can even make it a little more exotic by adding curry spices to the noodle dish. The world is your oyster. The chicken’s garlic seasonings lend themselves well to whatever part of the culinary world you’d like to visit – in under an hour.
Quick and easy juicy garlic chicken with veggie stir fry
Serves 4
Preparation time: 10 minutes | Cooking time: 50 minutes
Ingredients:
- 4 chicken breasts
- 1 Tbsp canola oil
- 1 package of Maggi So Juicy Garlic Seasoning
- 12 button mushrooms, sliced
- 1 small head of broccoli, cut into florets
- 1 small onion, sliced thinly
- 1 carrot, sliced thinly
- 450g package of egg noodles
- 1 Tbsp sesame oil (optional)
- 1 lime, juiced
- 2 green onions, finely sliced
- 2 tsp sesame seeds (optional)
Method:
- Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
- Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
- About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
- Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
- Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
- Add the cooked noodles to the pan with the vegetables and toss to combine.
- Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).
Courtesy Christian Pritchard, www.ChrisCooking.com
Tags: chicken, curry, dinner, entree, garlic, international, main dishes, noodle, rice, stir fry
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