Posts Tagged ‘Curry’

Chicken Panang Curry

This Penang Curry is one of our favourites. If you like spicy food, this is the one for you.

Ingredients

PASTE:

1 x large shallot, roughly chopped

3cm/1.2 in piece Ginger , peeled and roughly chopped

8 x bird’s-eye chillies, roughly chopped

3 x garlic cloves

3 x kaffir lime leaves, roughly chopped

1 x tbsp soy sauce

2 x tbsp fish sauce

1 x tsp shrimp paste

4 x tbsp tomato purée

1 x tbsp paprika

1 x tbsp ground cumin

1 x tbsp ground coriander

½ x tsp ground cinnamon

½ x thumb of fresh root tumeric

¼ x tsp ground nutmeg

¼ x tsp ground cloves

CURRY

3 x chicken breasts diced

3/4 x can of coconut milk

1.5 x tbsp fish sauce

1. For the paste, place all the paste ingredients into a food processor and blend to a smooth paste. Place half of the paste in a large bowl and add the diced chicken – Marinate overnight.

2. For the curry, heat a wok until hot, add oil and the rest of the paste and heat, before adding the chicken, with the rest of the paste. Stir fry until the chicken is cooked. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.

3. Add fish sauce to the curry, to taste.

4. Serve with Basmati rice

You’ll love this curry and it’s a hot one!!

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Chicken Katsu Curry

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We’ve always been fans of Wagamama and that includes the Chicken Katsu Curry. However, here’s a Katsu that’s a Wagamama beater. It doesn’t give you the yellow style sauce, but the flavour is above and beyond that served in the chain restaurants.

Ingredients:

1.5 x tsp Cumin seeds

1.5 x tsp Coriander seeds

1.5 x tsp Fenugreek seeds

1.5 x tsp Fennel seeds

2 x Cardamom pods

1 x tbsp Tumeric powder

2 x White onions (Sliced)

4 x Garlic Gloves (Sliced)

4 x Red bird’s eye chillies (Chopped)

2 x Thumbs of root Ginger (Grated)

1 x Tin chopped tomatoes

250ml x Chicken Stock

1 x tbsp Honey

1 x tbsp Soy Sauce

1/4 x Can of coconut milk

2 x Chicken breasts

200g x Breadcrumbs

1 x tsp English Mustard powder

2 x Eggs

1. Dry fry the spices in a frying pan, for 3 minutes and then grind them in a pestle and mortar

2. Heat a couple of tbsp of oil in the frying pan and fry the sliced onions for about 8 minutes, or until golden. Add the garlic, chili, chopped tomatoes and the ground spices into the pan and bring to the boil

3. Add the stock and simmer for 25 minutes

4. Leave it to cool and then blend until smooth

5. Add the honey and soy sauce and put back into the frying pan

6. Add the coconut milk and stir until hot through

7. Beat the eggs into a bowl and place the breadcrumbs onto a separate plate

8. Season the breadcrumbs well and add the mustard powder. Mix it all together

9. Slightly bash out the chicken breasts to make then a little thinner for frying

10. Dip the breasts into the egg and then coat well in the breadcrumbs

11. Heat vegetable or sunflower oil in a deep fat fryer and heat to about 170C/330F

12. Once the oil is at temperature, fry the chicken breasts for approx. 10-12 minutes, until golden brown

13. Once cooked, slice the chicken and serve with Basmati rice, covering with the Katsu sauce.

Give this one a go and you won’t regret it. It’s delicious. If you don’t want to fry the chicken, you can put in the oven, at about 180C for about 20 minutes, or until cooked through.

My First Curry Experience

Reminiscing and thinking about my worst curry experience,  has reminded me of my first curry experience! Just a quick one…

My diet, up to the age of about 8, was meat, fish, poultry, potatoes (Un-mashed), sweetcorn, carrots, piping hot baked beans, bread, rice and pasta. Why 8? Because at that age something happened that would affect my eating habits until this day. One of my Sisters came back from an Indian restaurant and take-away called ‘Cove Tandoori’ with a large bag of mixed delights. A Vindaloo, Tandoori Chicken, Pilau Rice, Nan Bread and a Dansak. The smells were always amazing from her take-away trips, but this time was different. This time the Dhansak had been bought for me. Dhansak, when it’s cooked correctly, is spicy especially for an 8 year old boy, whose idea of spice at that point was practically non-existent. So I sat with my sister and tucked into my hot Indian curry and God did I love it! Back then I couldn’t taste what spices were involved or, fortunately, the fact that there were vegetables. Had I realised, I’d have probably hid in my room, as far away from the evil, non-animal based foodstuffs as possible. Thank God I didn’t know, or more accurately that my Sister didn’t tell me, as Indian food remains one of my favourites 30 years later. It’s true to say that I eat spicy food every week, which is great for the taste buds, but not so much for heartburn, but that’s a small price to pay for the delights of Indian, Thai, Chinese and even Italian cooking.

Enjoy curry…Go on!

Worst Curry House EVER!

The Bombay Masala on 49th street claims to be the oldest Indian restaurant in New York, nope sorry, the USA and it provided me with one of my worst culinary experiences whilst living in the US. A group of us decided to pay a visit one day after work and our initial reaction was that the staff were extremely rude. Ignoring this, we were led through the practically empty restaurant to our table and were seated. Now up to this point I’d had 20 years of experience in eating Indian food and so I’d consider myself, even back then, a good judge. The food was appalling, oldest Indian restaurant? Oldest curry more like, as it tasted like it had been there for days. Worse than the food, however, was the service, which was some of the worst I’d experienced in any restaurant, even to this day.

I consider myself a fair tipper, actually I’d say I’m a good tipper. I don’t like going to restaurants that have a service charge added to the bill, not because I think it’s rude or anything, simply for the fact that I find the 12.5% not enough and normally I tip around 20% in restaurants. In fact for the most part even if the food and service is shaky, I’ll still tip. What I don’t agree with is the fact the in the US tips are expected by the staff, whether the service and food is great, good, poor or dreadful. This is one thing I will not bow to and in this case we decided (All my colleagues were American) that due to the dreadful food and service and the rudeness of the staff, that we were not going to give any gratuity at all. I paid for the whole meal with my American Express card, and then we walked to the door to leave. Standing in our path was the restaurant manager, holding up the receipt from the bill payment. We asked if there was a problem with the card and he said ‘No, you have not left a tip’. Thinking that he’d just thought that we’d forgotten, we explained that we had decided not to leave any gratuity as we were not happy with the service or food and that the staff were extremely rude, to which he replied ‘But you must leave a tip’. ‘Err no we don’t have to’, ‘Yes, please put tip amount on bill’. You can see where this is going. Eventually we left, but I felt very wary of the situation.

A few weeks later I looked at my AMEX statement deliberately to check to see if the amount from this transaction was correct. Comparing the statement with the bill I realised that they had added the tip on after we left, a tip of 25%! To say I wasn’t best pleased is the world’s biggest understatement and the following day I walked into the restaurant in the lunchtime rush and demanded to speak to the manager. The manager came out and I explained, extremely loudly and in front of the patrons, that they had basically committed fraud. There was a surprised look on his face to say the least and he looked at the bill and the statement. He proceeded to plead innocence, offered a weak apology, and then offered me a free meal to compensate! My voice became louder. Why would I go back to the restaurant that had provided awful food, terrible and rude service and who had basically stolen money from me? Okay, he said he’d refund the money the following week onto my card. My answer was in the negative and I continued to explain that they had committed an illegal act, and by this time I had the full attention of the whole restaurant, who were listening intently. When I left, I had finally been given the full amount in cash and I guessed that the manager would think twice about doing the same thing again. If you’re hungry and near 49th street, go to the nearest muddy water dog stand, believe me, you’ll be better off.