Recipe: Tasty Is This Singapore Chicken Curry?

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Before you jump to Is This Singapore Chicken Curry? recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Deciding to eat healthily provides great benefits and is becoming a more popular way of life. The overall economy is affected by the number of men and women who suffer from diseases such as hypertension, which is directly related to poor eating habits. There are more and more efforts to try to get us to adopt a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that many people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make several small changes that can start to make a difference to our daily eating habits.

Initially, you must be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you don’t wish to eat. For example, most probably you have never checked the box of your favorite cereal to find out how much sugar it contains. A superb healthy alternative can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy every day. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy diet.

Hence, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to is this singapore chicken curry? recipe. You can cook is this singapore chicken curry? using 25 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Is This Singapore Chicken Curry?:

  1. Prepare of Chicken Confit:.
  2. Get of Boneless Chicken Thighs with Skin, 4 Pieces About 500g.
  3. Prepare of Sea Salt, 1/2 TBSPWhite Pepper, Pinch.
  4. Prepare 3 Stalks of Lemongrass White Part Only,.
  5. Provide 2 of Kaffir Lime Leaves,.
  6. Use 6 Cloves of Garlic,.
  7. Use of Canola / Peanut / Vegetable Oil, For Confit.
  8. Prepare of Spice Blend:.
  9. Take of Dried Chilies Soaked & Deseeded, 5 Adjust To Preference.
  10. Get of Fresh Red Chilies Deseeded Coarsely Chopped, 2 Adjust To Preference.
  11. Provide 1/2 Inch of Galangal / Blue Ginger,.
  12. Get 1.5 TBSP of Tamarind Paste,.
  13. Prepare 1/2 TSP of Coriander Powder,.
  14. Take of Gula Melaka / Palm Sugar, 1 TBSP Adjust To Preference.
  15. Use of Curry:.
  16. Take 1 of Red Onion Finely Sliced,.
  17. You need 200 ml of Coconut Milk Preferably Organic,.
  18. Prepare 1 of Ripe Mango Coarsely Diced,.
  19. Get of Fresh Lime Juice, 1 Lime.
  20. Use of Yukon Gold Potatoes Peeled Wedged Boiled Fork Tender, 3 Adjust To Preference.
  21. You need 1 Handful of Fresh Coriander, Coarsely Chopped,.
  22. Provide of Fresh Lime Zest, 1 Lime.
  23. Get Pinch of Sea Salt,.
  24. Use of For Serving:.
  25. Use 1 Loaf of Soft Baguette Roll Preferably Vietnamese,.

Instructions to make Is This Singapore Chicken Curry?:

  1. Prepare chicken confit. Rub and coat the chicken thighs well with salt and pepper. Transfer the chicken into a shallow bowl. Add in lemongrass, kaffir lime leaves and garlic. *Use the wholes cloves of garlic.*.
  2. Marinade in fridge for at least 12 hours. After marinating, preheat oven to 120 degrees celsius or 250 fahrenheit. Rinse the chicken thoroughly under running water to remove most of the salt. Place the chicken and the rest of the marinade into an oven proof casserole dish..
  3. Add in just enuff oil to submerge the chicken. *Do not overlap the chicken.* Cover tightly with aluminium foil. Wack into the oven and bake for at least 2.5 hrs or until the chicken is tender and almost fall apart..
  4. Remove from heat and set aside to cool completely. *This can keep in fridge for up to a month.* *Do not discard anything as they are needed for the next process. The oil is bursting with flavors, why waste it? It will be awesome for deep frying or sauteing.*.
  5. After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken oil. Gently place in the chicken. *Careful as the oil may splatter.* Sear until crisp golden brown on both sides. Set aside to allow the chicken to rest..
  6. Do not wash the skillet.* Prepare the spice blend. In a blender, add the lemongrass, kaffir lime leaves and garlic from the confit. *You can squeeze the wonderful garlic out of it's skin.*.
  7. Add in the chilies, galangal, tamarind paste, gula melaka and coriander powder. Blitz until smooth. Set aside..
  8. Prepare the curry. In the same skillet over medium heat, add onion. Sauteing and scrapping the bottom of the skillet, picking up all the wonderful goodness that the chicken had left behind. Saute until translucent. Add in the spice blend..
  9. Do not wash the blender.* Saute to combine well and until it starts to turn a darker shade of red. Add coconut milk into the same blender..
  10. Blitz to pick up all the nooks and crannies. Transfer the coconut milk into the skillet. *Still, do not wash the blender yet.*.
  11. Stir until well combined. Bring it up to a slow simmer. Continue simmering for about 1 min..
  12. Add in mango, lime juice and zest. Taste and adjust for seasoning with salt. Stir to combine well. Transfer the curry back into the blender. Blitz until smooth. Transfer back into the same skillet..
  13. You can add a bit of water into the blender to blitz up all the nooks and crannies, then add it into the curry. You can now wash the blender.* Add the chicken and whatever amazing juices that had been released into the curry. Bring it up to a slow simmer. At this point you can add in the boiled potatoes, cover and simmer for about 1 or 2 mins..
  14. Boiling the potatoes separately will not overcook the chicken and the curry..
  15. But if you want the same plating as mine, finely slice the potatoes. Using a cookie cutter to cut out round discs. Draw the circumference of your plate on a parchment paper. Place the parchment paper on a baking tray, penciled side down. Lay the potatoes discs along the circumference, overlapping one another. Drizzle some of the chicken oil over the potatoes. Lightly season with salt..
  16. Place another parchment paper over the potatoes. Place a heavy oven proof plate over the potatoes. This is to make sure that the potatoes will adhere. Wack into a preheated 200 degree celsius or 400 fahrenheit oven and bake for about 20 to 25 mins or until golden brown and fork tender. Remove from oven and carefully transfer onto serving plate.*.
  17. To serve. Transfer the chicken, curry and potatoes onto serving plate. Serve with some slices of soft Vietnamese baguette roll. Garnish the curry with coriander. Serve immediately..

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