Thai Curry Chicken

Main, Poultry | January 13, 2016 | By

If you’re serious about cooking Asian food (or not!), you simply must have yellow curry powder or paste in your pantry! It’s really a staple for Asian/Indian food and worth the few bucks it costs to purchase it. Here, it’s used in this simple Thai curry chicken dish that screams comfort food! It’s the perfect accompaniment with white or brown rice and will warm your belly while putting a smile on your face. 🙂 Enjoy!

Thai Curry Chicken
 
Author:
Serves: 6
Ingredients
  • 3 tablespoons canola or vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 Thai chili pepper, seeded and chopped
  • 3 tablespoons yellow curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 ½ lbs. boneless, skinless chicken, cut into bite sized pieces
  • ½ cup reduced sodium chicken stock
  • ¼ cup chopped fresh cilantro, more for garnish
  • ¾ cup plain whole-milk yogurt
  • 2 cups cooked white or brown rice
Instructions
  1. In a heavy pan, heat oil over medium high heat. Cook onions, garlic, ginger, and chili pepper until softened, about 5 minutes. Add curry powder, salt and cumin and cook, stirring for 2 minutes. Add chicken pieces and cook, stirring to coat, for 3 minutes. Add chicken stock and cilantro. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 15-20 minutes.
  2. Add yogurt to curry and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes. Serve chicken on top of rice. Garnish with cilantro when serving.

Lemongrass Garlic Chicken

Main, Poultry | January 10, 2016 | By

I use my cast iron skillet at least twice a week! This important kitchen staple will last a lifetime and can be passed on from generation to generation. I’m using my late-father’s cast iron pan that he used for his renowned and beloved potato latkes!  So please use your cast iron skillet when preparing this fabulous Asian chicken recipe! It will bring much flavor to the dish. The lemongrass, ginger and cilantro in this dish will make your palate very happy! The chicken thighs will be moist and tasty. Can’t wait for you to try it!

Lemongrass Garlic Chicken
 
Author:
Serves: 6
Ingredients
  • 5 lemongrass stalks, inner bulb only, pounded and finely chopped
  • 3 scallions, chopped
  • 2 large garlic cloves, minced
  • 1 large jalapeno or Thai chili pepper, seeded & chopped
  • Pinch of sugar
  • 1 teaspoon fresh ginger, grated
  • ¼ cup canola oil
  • Salt & pepper
  • 4 pounds skinless, boneless chicken thighs
  • Squeeze of lime juice
  • Chopped fresh cilantro
Instructions
  1. Preheat oven to 375 degrees.
  2. In a food processor, pulse the lemongrass until finely chopped. Add the scallions, garlic, jalapeno, ginger, and sugar and pulse until combined. With the machine on, add the ¼ cup oil in a steady stream and process to a fine paste. Season the paste with salt & pepper.
  3. Put chicken in a plastic baggie or shallow dish, pour marinade over chicken. Reserve part of marinade for sauce on top. Marinate chicken for 15 minutes at room temperature or refrigerate overnight.
  4. Season chicken with salt & pepper. In a heavy cast iron skillet or heavy oven-proof skillet put 1 tablespoon oil and heat on high. Sear the chicken until browned on both sides. Transfer skillet to oven and cook for 10-15 minutes max. Squeeze lime juice and extra sauce on top before serving. Garnish with cilantro.
Notes
Adapted from: Food & Wine

Vietnamese Pho Ga

Atlanta has some of the best little pho cafes in the Asian quarter. I’m crazy about this simple Vietnamese street food! The soup, pronounced “fuh,” warms my belly and nourishes my body. So I just had to make it myself! Our version is super easy! You can find the basics for the stock at the Asian markets, or online. Just add chicken stock, rice noodles and your choice of protein. The herb garnish toppings give it that nice crunch. You can round it out with as much heat your palate can tolerate!  This soup is “pho”nominal!

Use these toppings for an extra crunch and some heat!

PhoToppings

You can find these products at your local Asian market.

Vietnamese_Pho_Supplies

 

5.0 from 1 reviews
Vietnamese Pho Ga
 
Author:
Serves: 4
Ingredients
  • 8 cups chicken broth
  • 6 pints cold water
  • 2 cubes of PHO packet
  • 4 small onions quartered, skin on
  • 5 whole garlic cloves
  • 1 inch fresh ginger root
  • Handful fresh cilantro
  • ½ lemon w/ rind on
  • Chinese Spice Blend packet – 2 cinnamon sticks, 3 star anise, cloves, peppercorns, fennel seeds)
  • 3 skinless/boneless chicken breasts sliced very thinly
  • 8 oz. rice noodles
Toppings
  • Green onions, chopped
  • Torn sweet Thai basil leaves or regular basil leaves
  • Mung bean sprouts
  • Lime wedges
  • 2 jalapeños, thinly sliced
  • Chopped peanuts
  • Hoisin sauce
  • Sriracha hot sauce
Instructions
  1. In large heavy pot, add chicken broth, water, PHO cubes, onions, garlic cloves, ginger root, and lemon. Bring to a boil and lower to a simmer, partially covered for 2 hours. Meanwhile, put spices in a cheesecloth and tie with string. Add spice packet for last 20 minutes. Discard spices and strain the broth. Return broth to the pot and keep at low simmer.
  2. During last 30 minutes of cooking, soak the rice noodles in water for 20 minutes and strain. Bring a large pot of lightly salted water to a boil and add rice noodles. Cook noodles until just done, about 5 minutes (firm but not mushy). Remove soup from stove. Add in sliced chicken just before serving (chicken will cook very quickly in the hot broth).
  3. To assemble soup: Place some noodles at the bottom of the bowl. Ladle soup over noodles, including sliced chicken. Serve with veggie toppings and sauces.
Notes
The PHO packet and spice packet can be found at Asian markets and online. You can substitute the chicken for beef using beef broth and skirt steak.