Chinese Curry Chicken

Main, Poultry | January 24, 2017 | By

Watch the recipe video on the Asian Caucasian YouTube Channel

We’re celebrating the Chinese New Year — “Year of the Rooster” — with this traditional, Chinese Curry Chicken dish that will dance in your mouth!  It’s a one-pot meal that’s a cinch to prepare!  We used chicken thighs for its tenderness, aromatic curry and turmeric powder, lemongrass, and a bit of heat from dried chili peppers. The starchy baby potatoes thicken the dish, so no need to serve with rice (extra carbs!).  Really important tip: Remove the red chili peppers before you eat this dish or you may have to call the fire department to rescue your tongue!  Happy Chinese New Year!  You’ll savor this recipe for years to come!  新年快乐

This dish is bursting with flavor from the fragrant curry powder, turmeric powder, and red curry paste!

This one-pot dish is super easy to prepare!  Just toss in the ingredients and slowly simmer!

 

Chinese Curry Chicken
 
Author:
Serves: 6
Ingredients
Instructions
  1. Heat the coconut oil in a large Dutch oven over medium-high heat. Add the shallots and sauté until starting to brown. Add in the lemongrass and sauté with shallots another 2 minutes. Toss in the baby potatoes and dried chili peppers and stir. Stir the chicken thighs together with the sautéed vegetables. Add in the red curry paste, curry powder, turmeric powder and coat the chicken well. Add in coconut milk and bring to a boil. Cover and simmer for 15-20 minutes until chicken is tender and the potatoes are done. Remove lemongrass stalks and chili peppers before serving.

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Chicken with Chili Jam & Cashews

Main, Poultry | June 13, 2016 | By

Wow! Close your eyes when you eat this dish and you’ll swear you’re at a Thai restaurant! Chicken and cashews have never tasted better together, and yet it’s so easy for you to make in your own kitchen! This dish is bursting with authentic Thai flavors. Round it out with a side of Jasmine rice and a nice cold beer. Ahhhh!

Chicken with Chili Jam & Cashews
 
Author:
Serves: 4
Ingredients
  • 3 to 4 Thai chili peppers, seeded and chopped
  • 4 tablespoons canola or vegetable oil (divided)
  • 1 medium red bell pepper, seeded and chopped
  • 1 tablespoon fresh garlic, roughly chopped
  • 1 medium shallot, roughly chopped
  • 1 tablespoon dark brown sugar
  • 2 tablespoons Tamarind paste
  • 1 pound boneless, skinless chicken breasts, cubed
  • 6 green onions, sliced about 1-inch
  • 1 tablespoon fish sauce
  • ⅓ cup roasted unsalted cashews
  • ½ cup fresh Thai basil leaves, or regular basil leaves
Instructions
  1. To make the chili jam: Place chili peppers, 2 tablespoons oil, red bell pepper, garlic, and shallots in a food processor. Pulse until smooth.
  2. Heat a wok over medium heat and add the chili mixture. Cook, stirring occasionally, for 10 minutes. Add in the sugar and tamarind paste and simmer for 10 minutes until the jam thickens. Remove from wok and set aside in a small bowl. Clean out the wok.
  3. Reheat the wok over high heat and add the remaining oil. Stir-fry the chicken until browned, about 3-5 minutes. Add to the wok the green onions, cashews, fish sauce, and 4 tablespoons of the chili jam. Stir together until fully incorporated. Stir fry another 2 minutes and top with the basil leaves. Toss. Serve with a side of Jasmine rice.
Notes
Tamarind paste can be found at select grocery stores like Whole Foods, and specialty Asian markets.

Adapted from: Authentic Thai Recipes by Periplus Mini Cookbooks