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Chicken Curry Two Ways - Beginner and Expert

YumSugar — Wed, 30 Sep 2009 04:00:51 -0700

To spice lovers like myself, chicken curry is the ideal, all-purpose meal. It's a well-balanced, relatively fast, one-pot dinner with loads of personality. For guests who don't go for the fiery factor, I simply cut down on the number of spices and chiles; when I'm cooking for myself, I'll take the dish a few notches higher on the Scoville scale.

If you're preoccupied with other tasks or don't like to cook with raw meat, reach for a rotisserie chicken and blended spice mix to cut your prep time in half. Looking to save a buck, and have a few minutes to spare? Begin by browning chicken thighs, then simmer them in a sweet and spicy curry broth with aromatics until falling-apart tender. Check out the recipes and keep reading.

Fast & Easy Dinner: Chicken Curry with Sweet Potatoes and Carrots

partysugar — Fri, 11 Jan 2008 06:01:33 -0800

When the weather is cold and stormy, cooking a fragrant and exotic meal is a delicious way to awaken your senses. A chicken curry, rich with lemongrass and ginger, is an excellent dish that will tantalize your tastebuds. The thick smell will warm your kitchen and the colorful sweet potatoes and carrots will brighten your plate. Coconut milk provides a lush texture and red chili flakes add a touch of heat. For the recipe, read more.

Chicken Curry with Sweet Potatoes and Carrots
From Mealtime

2 tablespoons vegetable oil
1 cup sliced onions or shallots
2 stalks fresh lemongrass, trimmed and cut into 2-inch lengths
5 slices fresh ginger
3 tablespoons curry powder
1 tablespoon coarsely chopped garlic
1 1/2 pounds boneless chicken breasts or thighs, cut into bite-sized chunks, or 2 pounds whole bone-in chicken thighs or legs
1 to 2 tablespoons fish sauce (optional)
1 teaspoon sugar
1 teaspoon dried red chili flakes or chili-garlic sauce
3 1/2 cups canned reduced-sodium chicken broth
3/4 cup canned unsweetened coconut milk
1 can (15 ounces) sweet potatoes, drained
1 can (14 1/2 ounces) carrots, drained
2 tablespoons lime or lemon juice

In a large, deep saucepan or Dutch oven, heat the vegetable oil over medium-high heat for one minute.
Add the onions, lemongrass, and ginger, and cook 1-to-2 minutes, tossing now and then until the onions are shiny and translucent.
Add the curry powder and garlic, and cook 1-to-2 minutes, tossing once or twice, until the mixture is fragrant and softened.
Add the chicken, spreading it in one layer if you can, and cook for one minute. Toss well and cook until the chicken changes color and begins to brown.
Add the fish sauce, sugar and chili flakes, and toss again. Add the broth and bring to a boil. Reduce the heat to maintain a lively simmer and cook for 10 minutes, stirring now and then.
Add the coconut milk and simmer 10-to-15 minutes until the chicken is cooked.
Then remove the lemongrass chunks and add the sweet potatoes and carrots, letting the curry simmer another 1-to-3 minutes, until they are heated through. Stir in the lime or lemon juice, transfer curry dish to a serving bowl and serve.

Serves 6.

Nutritional Information Per Serving: Calories 350; Total fat 13g (Saturated fat 6g); Cholesterol 65mg; Sodium 600mg; Carbohydrate 29g (Fiber 5g); Protein 31g

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'Wich of the Week: Curry Chicken Salad on Flatbread

YumSugar — Wed, 05 Aug 2009 14:00:53 -0700

I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.

Fast & Easy Dinner: Basil Chicken Curry With Coconut Rice

partysugar — Tue, 25 Sep 2007 06:01:33 -0700

You don't have to save fun, festive, and ethnic meals for the weekend. Instead, spice up a weeknight with quick fix versions like this Asian inspired basil chicken curry. Packed with full flavors, tonight's dish is a balanced meal that's both exotic and delicious. Chicken cutlets are cooked in a tasty coconut curry sauce and then piled on a pillow of coconut basmati rice. Peanuts add a much needed salty crunch, while sliced avocado and mango make a fragrant, fresh, and fruity finish. Want the recipe? All you have to do is read more

Basil Chicken Curry with Coconut Rice
From Food & Wine magazine
Image Source

1 1/2 cups basmati rice
2 1/4 cups water
1 teaspoon canola oil
Salt
1/2 cup shredded unsweetened coconut
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh ginger
1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips
Freshly ground pepper
1 medium onion, chopped
One 14-ounce can unsweetened coconut milk
1 cup chicken stock or canned low-sodium broth
1 1/2 tablespoons Thai green curry paste
1/3 cup plus 2 tablespoons coarsely chopped basil leaves
3 tablespoons minced cilantro
3 scallions, white and light green parts only, cut into 2-inch lengths
Freshly ground pepper
1/2 cup chopped dry-roasted peanuts
Sliced avocado and mango, for serving

In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 minutes.
Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes. Transfer to a plate and let cool.
In a large skillet, heat 1 tablespoon of the olive oil. Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes. Transfer to a bowl.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 minutes, until thickened.
Add the chicken, 1/3 cup of the basil, 2 tablespoons of the cilantro and the scallions; simmer until the chicken is cooked through, 5 minutes. Season with salt and pepper.
Transfer the rice to a bowl; sprinkle with the coconut. Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts. Serve the avocado and mango on the side.

Serves 4.

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Yummy Links: From Peep Straws to Sour Cream

partysugar — Fri, 10 Apr 2009 06:50:10 -0700

This Easter, sip your cocktail from a Peeps straw! - Alcademics
Make shredded red chicken curry with rice noodles for dinner tonight. - Serious Eats
For perfect buttermilk fried chicken, follow these eight simple steps. - Chow
What do you think of the new Sir Mix-a-Lot/SpongeBob SquarePants-themed Burger King ad? - Eat Me Daily
Is vegetarianism in teens really an eating disorder? - The Epi-Log
Five things to do with leftover sour cream. - The Kitchn

Yummy Links: From Chicken Curry to Orange Cake

YumSugar — Tue, 27 Feb 2007 13:56:31 -0800

Everyone has those go to recipes that only get better with time, I only wish mine was as gorgeous as this Coconut Chicken Curry. - Hooked on Heat
Author Michael Pollan and Whole Foods CEO John Mackey, don't exactly see eye-to-eye. This evening they'll be in conversation at UC Berkeley, you can watch the whole event live via webcast. - Becks & Posh
Better watch what your kids eat, else the government will take your fat children away. At least, that's what British officials are threatening to do with a 218 pound 8 year old. - Slate
This weekend I was looking for a gluten-free cake. I didn't have time to make this whole orange cake, but I really wish I did. - Mental Masala

I strangely enjoy mentos. Mostly I think it's because I love certain flavors (specifically ones not available in the US). Outside of the US there are a ton of different flavors, including Ice Pomelo flavored mentos. - Candyblog
With cooking magazines available online and everyone sharing their recipes, you have to stop and wonder, are cookbooks becoming obsolete? Please say it ain't so... - Serious Eats

Chicken Curry & Indian Cauliflower Stew

YumSugar — Tue, 03 Feb 2009 13:16:01 -0800

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Come Party With Me: Change the World - Menu

partysugar — Tue, 21 Apr 2009 09:00:44 -0700

My sister is on the cover of a fabulous new book called Change the World For Ten Bucks. The idea behind the book - which is written by an organization called We Are What We Do - is small actions multiplied by lots of people equals big change. Basically if everyone stops using plastic bags and recycles more, the world will be a better place! I'm a huge fan of the book and the concept.

Thus, I'm doing my part to help: my sister has organized a day of volunteerism for a large group of people, and I'm donating a delicious lunch for them to enjoy. Since Earth Day is tomorrow, I invite you to join me by packing this picnic and planning your own day of volunteerism.

To keep energy up I'm making maple-almond trail mix with dried bananas. I'll also pack a bunch of fresh fruit (apples, bananas, strawberries, etc.) for the group to snack on. For lunch, the volunteers can choose either roasted red pepper sandwiches with tapenade and basil or curried chicken salad with spiced chickpeas. Both items are healthy and well-balanced. To look at the recipes, read more.

Maple-Almond-Banana Trail Mix
From Martha Stewart

Ingredients

4 tablespoons unsalted butter, melted
1 cup pure maple syrup, preferably Grade B
2 cups raw unsalted almonds (about 10 ounces)
1 cup wheat germ
3 cups rolled oats
1/2 teaspoon coarse salt
1 cup cup dried bananas (about 4 ounces), cut into 1/2-inch pieces
2/3 cup cup dried cranberries (about 3 ounces)

Directions

Preheat oven to 375 degrees.
Combine butter, maple syrup, almonds, wheat germ, oats, and salt in a large bowl. Spread mixture on a rimmed baking sheet lined with parchment paper.
Bake, stirring once and rotating sheet after 20 minutes, until just golden, 35 to 40 minutes total. Let cool on sheet on a wire rack.
Transfer to a large bowl, and stir in bananas and cranberries. Trail mix can be stored in an airtight container for up to 1 week.

Makes about 8 cups.

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Roasted Red Pepper Sandwiches With Tapenade and Basil
From Food and Wine

Ingredients

5 large red bell peppers
2 garlic cloves, minced
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 can anchovy fillets (3 ounces), drained and minced
Salt and freshly ground pepper
Two 24-inch baguettes, halved lengthwise
1/3 cup black olive tapenade from a jar
20 basil leaves

Directions

Roast the red peppers over a gas flame until charred all over. Transfer the peppers to a bowl and let cool.
Discard the skin and seeds and quarter the peppers. In a bowl, toss the peppers with the garlic, thyme, rosemary and about one-fourth of the anchovies and season with salt and pepper. Refrigerate the red peppers overnight.
Light a grill. Toast the baguettes over a hot fire, cut sides down. Spread the bottom halves of the baguettes with the tapenade.
Top with the marinated peppers and their juices, basil leaves and the remaining anchovies. Close the sandwiches and cut into 12 pieces. Wrap in napkins; serve.

Serves 12.

Make Ahead: The marinated peppers can be refrigerated for up to 2 days.

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Curried Chicken Salad With Spiced Chickpeas and Raita
From Gourmet

Ingredients

For curried chicken salad:
1 medium onion, chopped (1 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
2 medium tomatoes, chopped (1 cup)
1 cup plain yogurt
2 tablespoons cilantro
1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
1 cup red grapes, halved
For chickpeas:
1 tablespoon vegetable oil
1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
For raita and topping:
1 cup plain yogurt
1 seedless cucumber, peeled, cored, and chopped (2 cups)
2 tablespoons chopped mint
1/2 cup sliced almonds, toasted
4 (16-ounce) wide jars or containers with lids

Directions

Make curried chicken salad: cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.
Make chickpeas: heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
Make raita: stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Assemble jars: divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

Serves 4.

Make Ahead: Curried chicken salad and spiced chickpeas can be made 1 day ahead and chilled separately. Assembled jars can be chilled up to 6 hours. Serve at room temperature.

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Reader Recipe: Indian Cauliflower Stew

YumSugar — Tue, 03 Feb 2009 15:00:32 -0800

In a continued effort to detox after a serious day of gluttony this past weekend, I'm trying to lighten up on the meat and grease and focus on the vegetables. This recipe from dlmslp is just what I need - something that's more vegetables than anything else, but still full flavored. If you're looking for a hearty, impressive meal, serve it as she did - alongside girlc's fragrant chicken curry. To get the recipe and view detailed photos, read more.

Submitted by TeamSugar member dlmslp

Girlc's Fragrant Chicken Curry and Indian Cauliflower Stew
Good Housekeeping

Thanks girlc! I love the recipe you posted and I added a side of cauliflower stew I pulled from a magazine. I modified using 8 oz. of yogurt and low-fat reduced sodium chicken broth in place of veg broth because I didn't have any. I also used a 16-oz. bag of frozen cauliflower for time.

Ingredients

1 Tbsp. olive oil
3 med. carrots, chopped
1 med. onion, chopped
1 Tbsp. finely chopped fresh ginger
1 Tbsp. curry powder
Salt
2 1/2 C vegetable broth
1 med. head cauliflower, cut into small florets
2 (15 oz.) cans chickpeas, rinsed and drained
1/2 C chopped cilantro leaves
1/4 C plain lowfat yogurt

Directions
In a dutch oven, heat oil and add carrots and onion. Cook 10-12 mins or until tender. Stir in ginger, curry, and 3/4 tsp. salt into mixture, cook 3 minutes, stirring constantly. Add broth, cover and heat to boiling. Stir in cauliflower and chickpeas. Cover and cook on medium 15-20 minutes longer, gently stirring until cauliflower is tender. Stir in chopped cilantro and yogurt. Serve over rice.

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Must-Read: Williams-Sonoma Soup

YumSugar — Wed, 15 Oct 2008 11:15:48 -0700

Although I've always been a fan of eating soup year-round, now that the weather has cooled down a bit, soup is a regular part of my meal rotation. That was my logic behind acquiring Williams-Sonoma Soup ($16.95). To see my thoughts on the cookbook, read more.

Pros:

Ingredient measurements include other measuring system equivalents: A recipe calling for dried black beans, specifies that 2 cups equals 14 ounces or 440 grams.
In addition to a full-page picture, each recipe contains an added bonus: a tip with a corresponding picture, pertaining to the recipe.
The back of the book has helpful information like stock recipes, basics of making soup, garnish options, a glossary, and an index.

Cons:

The recipes are written in paragraph form, but could have been written in easier-to-follow steps.
Helpful details such as cooking time or nutritional facts would have made a big difference.

Recipes: Some of the recipes call for gourmet ingredients that one may not typically have on hand, such as kombu seaweed flakes, tawny Port, or Thai red curry paste. I flagged the following recipes to make at home:

Classics - New England Clam Chowder
Simple Soups - Puree of Vegetable Soup, Broccoli-Leek Soup
Dinner Party Soups - Three-Mushroom Soup With Sherry, Mussels Mariniere
Winter Soups - Black Bean Soup With Salsa Crema, Provence-Style Fish Stew
Chicken Soups - Avgolemono, Thai-Style Curried Chicken Soup

Imagery: The images are abundant and appetizing.

Overall Rating: I'm a huge fan of this book, which contains lots of staple soup recipes. If you're already a soup whiz with an expansive recipe collection, this book may not be for you, but if you're on the market for a soup cookbook, this affordable book could just be the one. Have you checked it out yet?