Thursday, December 6, 2012

My Mama's Blazing Chicken Curry




 
Something about the cold weather makes me homesick.
The Christmas Carols on the radio, and the christmas decorations everywhere
makes me remember my Christmases in the Philippines.
The smell of apples and clementines 
reminds me of my grandmothers house in December.
Imagine a 300 sq ft. living room filled with 40+ family members
 around the christmas tree for gift giving on Christmas Eve.
Yup,
 I have a very large family on my mother's side.
My grandparents had 12 kids, 36 grandchildren to date.
We are still a growing family, we have the great grandchildren in addition now.
I remembered my grandma once said
in answer to the question why she had too many children,
"Grandpa and I didn't have any television to keep us entertained at night."
Very funny!
 
 
The next few weeks,
I will try to share with you a few of my comfort cravings
at least once a week.
 
Here's one of my comfort cravings on a cold wintery day.
My Mom's spicy chicken curry with coconut milk and pineapple adds a tropical twist to the regular curry dish. 
The heat from the Thai chili peppers will definitely warm your soul,
and I promise a delicious explosion of flavors.
 
Uhhhmmmm,
keep a spoonful of sugar or a glass of milk handy.
 
 








Ingredients:


2 tbsp vegetable oil
1 medium onion, cut in chunks
1 3-inch piece of ginger, peeled and sliced
2 lbs. Skinless/Boneless Chicken thighs, cut in 1 1/2 chunks
1 cup chicken stock or 1 cup of the pineapple juice (if using the canned pineapple)
2 cups fresh coconut milk or 1 can 15 oz. coconut milk
2 tbsp. curry powder
2 tbsp fish sauce
1 1/2 cup pineapple, chunks (canned or fresh)
6 small yellow potatoes, cut in chunks
1 green pepper, cut in strips
1 red pepper, cut in strips
3 thai chili peppers, thinly sliced
Salt and freshly ground pepper to taste
Cilantro or flat-leaf parsley, garnish




Direction:


  • In a large heavy-bottom pan, over medium heat, add oil.
  • When oil is hot, add chicken, brown each side for about 3-4 minutes.
  • Remove chicken and set aside.
  • In the same pan, add onion and sauté until soft, add ginger and continue to sauté for about a minute.
  • Add water or pineapple juice, fish sauce, pineapple chunks and potatoes.
  • Add back the browned chicken.
  • Bring liquid to a boil, then stir in coconut milk and curry powder.
  • Season with salt and pepper to taste. Bring to a boil.
  • Cover, simmer in medium-low heat for 15 minutes.
  • Uncover pan, add all green/red peppers & thai chili peppers, cook for another 10 mins., or until chicken is completely tender. 
  • Remove from heat, serve over rice. Garnish with cilantro or flat-leaf parsley.






Note:


  • You can use water if chicken broth is not available.
  • You can add less thai pepper to suit your taste.
  • Jalapeno can be use if thai papper is not available.
  • Take out seeds from thai chili peppers if you don't like it too spicy. Use gloves when you do so.
  • Chicken Breast is definitely a healthier substitute for the thighs but it has less flavor.
  • I use chicken drumettes sometimes instead of thighs, the kids enjoy it.
  • My mom adds more salt to her dish but I am fine with the 2 tbsp fish sauce. Season to taste.


PIN ME!

3 comments:

  1. A lovely curry. Mom's recipes are the best.
    p.s. Got the stamp from amazon.

    ReplyDelete
    Replies
    1. Thanks Angie!
      Anything made by Mom is surely the best, especially when it's made with love.
      I'm off to amazon to get me that stamp.

      Delete
  2. I tried it this weekend. It was a big hit!
    Everyone of my friends loved it. Will be making it again.

    ReplyDelete

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