First of all, The next challenge is going to be a bit different and is actually going to last a while longer. Check back in a little while to see what we're up to.
Now on to the chicken recipes! Thanks to everyone who submitted their creations, there were some really impressive recipes submitted this time. We had lovely flavors such as Chicken & Broccoli Alfredo, Easy Italian Chicken, Mexican Style Slow Cooker Chicken and Instant Gratification Chicken. However my favorite recipe was definitely the one submitted by TeamSugar member andaman. Andaman has provided one of her original recipes for a highly aromatic Thai curry. I don't know about you guys, but I think this recipe for Thai Chicken Massaman Curry sounds unbelievably fantastic. To check it out,
Recipe Submitted by TeamSugar member andaman.
Here is my chicken recipe . It's 'thai chicken massaman curry'. The curry is sometimes called Muslim curry because the origin is from the muslim communities in Thailand. If you like spices this is the curry for you. It is highly aromatic.
100 grams Asian Shallots (stronger than the western types and much smaller, available in Asian stores)
50 grams Garlic Cloves
40 grams Pistachio Nuts
40 grams Pine Nuts
3 Whole Cardamon Pods
1 TB Cumin Powder
1 and 1/4 TB Turmeric Powder
1 TS Cloves Powder
1TS Smoked Paprika
1/2 TB Hot Chilli Powder
60 grams Galangal
1/2 TS Fennel Seeds
1 TS Amchoor Powder (It's dried mango powder, available in Indian stores)
1 TS Salt
1 TB Mild Olive Oil or Vegetable Oil
1/2 TS SaffronADVERTISEMENT
3 Skinless Chicken Breasts
2 Floury Potatoes
1 Bay Leaf
4TB Tamarind Juice
1 Can (400ML) Coconut Milk
40 grams Toasted Unsalted Peanuts (optional)
1) Peel shallots and garlic cloves. Place them under the grill until they start to blacken a little.
2) Cut the chicken breasts into small cubes. Peel the potatoes and cut into four before parboiling them.
3) Toast the pine nuts and pistachio nuts until they are slightly brown in a pan.
3) Blend the garlic, shallots, and nuts in a blender.
4) Add the oil and the rest of the ingredients. Continue to blend until it forms a smooth paste.
5) Open the coconut can and scoop the creamy part, usually it sits at the top of the can, into a wok. Pour in the curry paste and stir until it starts to bubble.
6) Add Chicken, potatoes, bay leaf and the rest of the coconut milk left in the wok.
7) After the chicken is cooked, taste the curry and season with salt, sugar, more chilli powder and tamarind juice. The curry should taste mildly sour. If you like nuts you can add toasted unsalted peanuts at the end. In Thailand it's common to find peanuts in this curry. I, however, prefer to work the nuts into the paste.
I actually cook for a living. I would very much love to hear feedbacks. Please feel free to make suggestions. Some recipes call for cinamon, I would love to hear if anyone has experimented with it?