Roy's Homestyle Chicken Curry

Name: Roy's Homestyle Chicken Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp Asian fish sauce (nuoc mam or nam pla); 1 Tbsp palm sugar or firmly packed brown sugar; 397 grams can coconut milk; 1 Tbsp Mussaman curry paste; 18 fresh basil leaves (at least 2 in.); 4 slices (each about the size of a quarter) fresh ginger; 2 cloves garlic, crushed; 1 stalk (12 to 16 in.) fresh lemon grass; 1 teaspoon salad oil; 4 whole chicken legs (thighs and drumsticks attached, about 2 1/2 lb. total)

Roy's Homestyle Chicken Curry might be just the main course you are searching for. This recipe makes 4 servings with 604 calories, 26g of protein, and 45g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of asian fish sauce, salad oil, ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Remove and discard chicken skin. Rinse chicken and pat dry.

Ingredients you will need

Whole Chicken

Place a 10- to 12-inch nonstick frying pan over high heat.

Equipment you will use

Frying Pan

Add oil and swirl to coat pan; when hot, add chicken and brown on each side, about 5 minutes total.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Transfer chicken to plate.

Ingredients you will need

Whole Chicken

Meanwhile, trim and discard root end and coarse outer lemon grass leaves.

Ingredients you will need

Lemon Grass

Cut the stalk into 4-inch sections and crush with a mallet or the blunt edge of a knife.

Equipment you will use

Knife

To pan, add coconut milk, curry paste, and sugar. Stir until mixture is smoothly blended. Stir in 1 tablespoon fish sauce and add lemon grass, ginger, and garlic.

Ingredients you will need

Coconut Milk

Curry Paste

Lemon Grass

Fish Sauce

Garlic

Ginger

Sugar

Equipment you will use

Frying Pan

Heat until boiling.

Set aside 4 of the nicest basil leaves; add remainder to pan along with chicken. Cover and simmer over low heat for 15 minutes. Turn chicken over, cover, and continue to simmer until chicken is no longer pink at bone (cut to test), 10 to 15 minutes longer.

Ingredients you will need

Fresh Basil

Whole Chicken

Bone

Equipment you will use

Frying Pan

Lift chicken from sauce and put on a platter; keep warm. With a slotted spoon, remove lemon grass, garlic, ginger, and basil, if desired. If you want the sauce thick enough to coat chicken in a velvety layer, boil and stir to reduce slightly.

Ingredients you will need

Lemon Grass

Whole Chicken

Garlic

Ginger

Basil

Sauce

Equipment you will use

Slotted Spoon

Pour sauce over chicken and sprinkle with remaining basil leaves. Season to taste with fish sauce.

Ingredients you will need

Fresh Basil

Fish Sauce

Whole Chicken

Sauce

Equipment

Frying Pan

Knife

Slotted Spoon

Ingredients

Servings:

1Tbsp

Asian fish sauce (nuoc mam or nam pla)1Tbsp

palm sugar or firmly packed brown sugar 397grams

can coconut milk 1Tbsp

Mussaman curry paste 18

fresh basil leaves (at least 2 in.)4slices

(each about the size of a quarter) fresh ginger 2cloves

garlic, crushed 1stalk

(12 to 16 in.) fresh lemon grass 1teaspoon

salad oil 4

whole chicken legs (thighs and drumsticks attached, about 2 1/2 lb. total)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks 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 Raats Original Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.