custom built curry...someone asked for yellow curry/green, all i had was whatever was left in the fridge..whipped it up today..

didn't have chicken breasts...so I just used some freezer old drumsticks...and a few onions and potatoes..

 

damn that looks good. recipe??

also you know that your keys have to be in every picture too . thats your new trademark .

 

I didn't mean to have the keys in the pics...hehe, oh well, trademark it will be!


Ingredients:

*Curry paste (in plastic container (small one with paste in bag) either yellow, red, or green (RED AND GREEN ARE HOT)..yellow is quite mild
*Chicken stock (swanson canned)
*Yellow or white onion (about half an onion (larger than fist size)
*Garlic/Ginger root
*Potatoes (any kind will do)
*BASIL LEAVES (or dry bay leaves - fresh is preferred!)
*chicken drumsticks and/or breasts


Preparation:

* cut chicken up if breasts into 2 inch or less blocks/cubes.
* cut up half onion into pieces..don't MINCE
* cut up potatoes (if medium sizes, use about 3 is ok) into small 1.5-2.5 inch blocks/cubes (smaller is better..NOT TOO SMALL THOUGH)

Mariande for chicken:

* put chicken in a bowl. Dump garlic powder (about 3 tablspoon) and onion powder (about 1 tablespoon) onto chicken.
* Then take another bowl out and dump about 3 big spoon full of curry paste into bowl and then take about 1/3 cup chicken stock and mix paste into stock.
* Go back to the chicken and add a bit of sugar (about 2small pinch and 1 small pinch of salt on top of chicken) then you dump the mixture of curry stock into the chicken bowl...mix everythign up (better to dump everything into a ziplock bag).
* make sure it's well mixed...then put in fridge about 15-25 minutes or longer if you'd like; doesn't matter cause the final curry pot will mariante the chicken even more)

How to cook it:
1) Take medium to large pot out. Heat up on high with some oil (about 2-3teaspoons worth of oil. After pot bottom is hot, add in ginger and garlic mince. for about10 seconds, add in chopped onions. SAUTEE them until soft.

2)Then take bag of marinaded chicken out and dump into the pot. Stir it all up. Turn down heat to about medium after dumping chicken in.

3)Then open a can of coconut milk and dump can into pot. Stir up well.

3b) after adding the coconut, you may add about 1tablespoon or a bit more to the pot.

4) Turn up heat to medium-high..simmer to a small boil. Dump in huge heaping of basil leaves. Stir in and simmer about 10 minutes. Check the chicken...it should fully cook in about 30 minutes.

5) AFter chicken is full cooked, you may add SALT IN..(about a pinch at a time - small pinches is better). TASTE WHAT YOU ADDED IN. If too salty, STOP. Then add SUGAR (large pinch about 3 pinches or more). TASTE IT. it shouldn't be super sweet.

You should be able to taste this: Curry -> coconut flavor - SALT- > then a bit sweet.

6) IF IT's too salty, ADD A BIT OF HOT WATER..if it's not curry enough for you, add a teaspoon of paste more at a time to pot. Simmer everything for about 30 minutes (or until chicken is full cooked). remeber that you have to add pototatoes...so don't worry about it being a bit tooooo salty...the potatoes suck up moisture...and makes things a bit bland.

7) Don't add anymore salt thatn necessary...always season it up to your liking...then when it's all done cooking (chicken), add in potatoes...it should take about another 15 minutes on medium simmer.

8) That's it! Remember to TASTE your shit before finalizing...cause what is too salty for me is not for you. Season to your liking...a bit goes a long way...

**NOTE CURRY tastes the best when it' sbeen sitting there overnite. It just does..and this recipe is served with rice/rice vermicelli (rice noodle). It isn't that great with BREAD. I have another vietnamese version that will be perfect for bread.

Enjoy it...I'll have better steps when my site is finished. Step by step pics...much easier than text steps.





forgot to mention:

If the pot of curry/coconut seems to be a bit less saucey, add in more chicken broth..remember, the broth will be a bit salty! So easy on teh salt!

Also, you can add in mushrooms (white mushrooms or whatever flavor you want)...and you can add in some carrots too. This is best if served with rice (due to the coconut flavor)...the vietnamese version is much less on the coconut and much stronger on the curry flavor.

 

i gotta give you much props on that... my mom makes chicken curry that looks almost exactly like that and that shit is good. it sounds like you follow the same recipe she has. i'm going to try that out this weekend and see how bad i fuck it up.

 

dood, there's no real right way to cook...well, just experience. If you fail, don't give up! Keep at it like a couple times..and you'll end up with something you like! Also, I don't follow the recipes to a tee...cause everyone is so different and so are their tastes in things...but as long as you UNDERSTAND what each ingredient does/tastes like, you can combine more or less to your liking.

I'll whip up some thai food in a bit (phad thai) that is guaranteed restaurant quality AT HOME STOVE and some vietnamese dishes. They are easy as fuck to make and everyone should make it.

 

LOL there is actually a restaurant called curry in a hurry here... BTW the food there is shit...

 

wow that looks sooo good just like my moms curry.... man i miss being home.

 

that was me who made the request, Thanks!


anyone know or know where to find recipes, for the actual curry powder so you dont have to buy the pre mixed store bought stuff?