Tag: curry

Posted on » by Michael » Theme:

Butter Chicken

  • 10 mins
  • COOK TIME
  • 30 mins
  • TOTAL TIME
  • 40 mins

Amazing restaurant style butter chicken that will tickle your taste buds! Simple and flavorful! Ready in just 30 minutes!

  • Author: Nish Kitchen
  • Recipe type: Side dish
  • Cuisine: Indian
  • Serves: 4

 

 

INGREDIENTS

  • 2 tbsp oil
  • 1 large red (or brown) onion, chopped
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • 2 dried bay leaves
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp red chili powder
  • 2 tbsp butter
  • Juice from 1 small lemon
  • 2 tbsp tomato paste
  • ½ cup cream
  • 1 tbsp natural yogurt
  • ¼ cup milk
  • 500g boneless chicken, cut into cubes (I used thigh fillet)
  • ¼ tsp ground fenugreek
  • 6-8 cashew nuts, ground (optional)
  • Coriander leaves, to garnish
  • Naan, or basmati rice, to serve

INSTRUCTIONS

  1. Heat 1 tbsp oil in a frying pan over medium high heat. Add chicken. Sprinkle with ground fenugreek and 1 tsp garam masala. Season with salt and pepper. Saute, stirring occasionally, for 6-10 minutes or until the chicken is cooked. Set aside.
  2. Meanwhile, heat 1 tbsp oil in a large saucepan over medium-high heat. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add ginger, garlic, ground cumin, 1 tsp garam masala, red chilli powder, butter and lemon juice. Saute, stirring, for 2 minutes.
  3. Add tomato paste, and cook, stirring, for a minute. Add cream, yogurt and milk. Bring to the boil. Reduce heat, and simmer for 3-4 mins.
  4. Stir cooked chicken in the sauce. Add ground cashew nuts, if using. Cook for another 3-4 minutes. Remove from heat. Garnish with coriander leaves.

 

 

Posted on » by Michael » Theme:

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp

cheesecake-factory-bang-bang-chicken-and-shrimp-2

Serves: 4
Ingredients
Curry Coconut Sauce

  • 1 tsp olive oil
  • 1 tsp sesame oil
  • pinch of crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tsp ginger, minced
  • ½ cup water
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp paprika
  • salt and pepper to taste
  • ¼ tsp allspice
  • ¼ tsp turmeric
  • 1 can (14 fl oz, or 400 ml) coconut milk
  • 1 medium carrot, julienned
  • 1 small zucchini, julienned
  • ½ cup frozen peas

Peanut Sauce

  • ¼ cup creamy peanut butter
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tbsp soy sauce, reduced salt
  • 1 tsp rice vinegar
  • 1 tsp lime juice
  • pinch of crushed red pepper flakes

Chicken and Shrimp

  • 1 chicken breast, cut into bite size pieces
  • 10 medium shrimp, shelled
  • ¼ cup cornstarch
  • 2 tbsp vegetable oil
  • 2 cups cooked rice

Garnish

  • ½ cup flaked coconut, toasted
  • ¼ cup peanuts, chopped
  • 2 green onions, julienned or chopped
  • sesame seeds (optional)

Instructions
Chicken and Shrimp

  1. Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.
Peanut Sauce
  1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.
Coconut Curry
  1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.
Assemble plates
  1. Divide the rice into 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the dice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.