The Kelly Deli

"Food is the ingredient that binds us together."

Tag: curry

Chicken curry for the whole Family

When you have the whole day to make a HOT curry, but you need to feed your children too. The solution … 2 pots, one with chilies and curry paste and one with paprika.


Chicken Curry for the Family

A spicy curry for the parents and a just as flavourful, but less spicy version for the kiddies.

Course Main Dish
Cuisine Asian
Keyword chicken, curry, family
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Author The Kelly Deli

Ingredients

  • 1 T oil coconut/olive/vegetable
  • 3 T Thai Curry Paste Mussaman/Red Curry
  • 2 Onions Chopped
  • 4 Garlic Cloves Chopped
  • 1 Thumb-sized Piece of Ginger Peeled and chopped
  • 2 t Ground Coriander
  • 3 Chilies (to taste)
  • 1 t Paprika
  • 1 packet Mushrooms Siced
  • 1 packet Baby Tomatoes
  • 1 packet Baby Corn broken in half
  • 1 Eggplant Sliced
  • 1 handful Basil Sliced for flavour and garnish
  • 1 Bell Pepper Sliced
  • 2 Lemongrass stalks Bruised with the back of a knife
  • 2.5 cups Chicken Stock
  • 1 can Coconut Milk/Cream
  • 4 Chicken boneless chicken breasts Cut into small cubes
  • 2 T Fish Sauce
  • Salt and Pepper
  • 1 Lime cut into wedges for garnish

Instructions

  1. Heat oil in 2 large pots.  Medium heat.

  2. In the one pot, add the curry paste and cook, stirring until fragrant.

  3. In both pots add the onion, garlic and ginger.  You decide how much of each pot you want.  I divided the ingredients a third to two thirds as the grownups eat more and take leftovers for lunch.

  4. Add 1 teaspoon of coriander to each pot.

  5. Add the chilies to the adult pot.  (remember to have separate spoons for each pot) and the paprika to the children’s pot.

  6. Stir both pots  – alternate between the two. Make sure not to burn anything. Turn down the heat if it’s going to quickly.

  7. Add the chopped vegetables and lemongrass to each pot.  (Again, you decide how much each pot needs).

  8. Cook, stirring (alternate again) until the vegetables begin to soften.

  9. Add the chicken stock and coconut milk/cream.  Cover the vegetables.  If you need more liquid, add more stock.  Bring to a boil and then turn down the heat to simmer.

  10. Add the chicken an basil and simmer until the chicken is cooked.

  11. Add the fish sauce to each pot and stir.

  12. Season to taste.

  13. If you are ready to eat, serve in bowls with lime and basil garnish.  If not, turn down the heat to low and let the flavours get to know one another until you are ready to eat. The longer curry stays in the pot, the better for the tastebuds.

Recipe Notes

I can’t wait for my children to be older so that they can appreciate a good curry as their parents do. Until that day, I will keep feeding them the ‘kiddies curry’, as I believe it is important to introduce children to the flavours of the world. Step by step, meal by meal, I add a little more paprika, a little more pepper and more garlic to expand those growing tastebuds. They have started enjoying a drop or two of Tabasco on their meals, so I feel as though I’m winning!

This is a very saucy dish. We ate it is a curry/soup. We don’t eat a lot of carbs, especially during the week, so I didn’t serve the curry with any rice or noodles. Instead, we ate our food with a spoon and a cloth for the messy eaters.

If you want a thicker sauce, either use less liquid or add a cornstarch slurry at the end of the cook.

Thanks for the inspiration:
https://www.bonappetit.com/recipe/lemongrass-and-coconut-curry-with-summer-vegetables

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