Chicken Curry

Name: Chicken Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 kilograms whole chickens, each cut into 8 pieces, then breasts cut in half; 10 dried guajillo or New Mexico chiles (about 2 1/2 ounces total), wiped clean, stemmed, and seeded; 1 stick (1-inch) cinnamon; 2 teaspoons whole fennel seeds; 8 cloves garlic, roughly chopped; 42 teaspoons 1/2 teaspoons ginger, minced (from about 1 1/2-inch knob); 2 Tbsps ground turmeric; 2 Tbsps kosher salt; 3 stalks fresh lemongrass, root ends trimmed and 1 or 2 outer layers discarded; 8 lime wedges; 59 milliliters whole macadamia nuts (8 to 10 nuts), plus 1/4 cup, chopped, for optional garnish; 296 milliliters shallots, coarsely chopped (about; 879 grams unsweetened coconut milk; 118 milliliters unsweetened shredded coconut, toasted; 59 milliliters vegetable oil; 2 Tbsps whole coriander seeds; 5 teaspoons whole cumin seeds

Chicken Curry might be just the Indian recipe you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 825 calories, 38g of protein, and 67g of fat per serving. This recipe serves 8. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up lime wedges, garlic, ground turmeric, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In medium bowl, combine chiles and cold water to cover. Soak until softened, about 30 minutes.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Drain and blot dry. Set aside.

In dry medium skillet over moderate heat, toast coriander, cumin, and fennel seeds and cinnamon stick until fragrant but not burned, 4 to 5 minutes.

Ingredients you will need

Cinnamon Stick

Fennel Seeds

Coriander

Cumin

Toast

Equipment you will use

Frying Pan

Transfer to spice grinder or mortar and pestle and process to fine powder.

Equipment you will use

Mortar And Pestle

In mortar and pestle, food processor, or blender, combine spice powder, soaked chiles, macadamia nuts, shallots, ginger, garlic, turmeric, and 2 tablespoons water. Purée until mixture becomes smooth paste.

Ingredients you will need

Macadamia Nuts

Shallot

Turmeric

Chili Pepper

Garlic

Ginger

Water

Equipment you will use

Mortar And Pestle

Food Processor

Blender

Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife.

Ingredients you will need

Lemon Grass

Equipment you will use

Knife

Cut each stalk into 1-inch pieces.

In large saucepan over moderate heat, heat oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add rempah and sauté, stirring frequently, until thickened, darker, and very aromatic, about 5 minutes.

Sprinkle chicken pieces with salt and add to pan. Sauté chicken, stirring occasionally, until opaque, about 5 minutes.

Ingredients you will need

Chicken Pieces

Whole Chicken

Salt

Equipment you will use

Frying Pan

Add lemongrass and coconut milk and bring to boil. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until chicken is just cooked through, 35 to 40 minutes. (If sauce separates during cooking, stir in water, 1 tablespoon at a time, to bring sauce back together.)

Ingredients you will need

Coconut Milk

Lemon Grass

Whole Chicken

Sauce

Water

Transfer chicken to serving bowl and sprinkle with coconut.

Ingredients you will need

Whole Chicken

Coconut

Equipment you will use

Bowl

Serve rice and lime wedges alongside.

Ingredients you will need

Lime Wedge

Rice

Equipment

Ingredients

Servings:

1kilograms

whole chickens, each cut into 8 pieces, then breasts cut in half 10

dried guajillo or New Mexico chiles (about 2 1/2 ounces total), wiped clean, stemmed, and seeded 1stick

(1-inch) cinnamon 2teaspoons

whole fennel seeds 8cloves

garlic, roughly chopped 42teaspoons

1/2 teaspoons ginger, minced (from about 1 1/2-inch knob)2Tbsps

ground turmeric 2Tbsps

kosher salt 3stalks

fresh lemongrass, root ends trimmed and 1 or 2 outer layers discarded 8

lime wedges 59milliliters

whole macadamia nuts (8 to 10 nuts), plus 1/4 cup, chopped, for optional garnish 296milliliters

shallots, coarsely chopped (about 879grams

unsweetened coconut milk 118milliliters

unsweetened shredded coconut, toasted 59milliliters

vegetable oil 2Tbsps

whole coriander seeds 5teaspoons

whole cumin seeds

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.