Hainanese Chicken Curry Noodle

Ingredients:

1/2 whole chicken

Egg Noodle

2-3 litre of water

200ml coconut milk

2 chicken knorr/bouillon cubes

3-4 stalks of spring onions

2 pcs lemongrass

20g curry leaves

1 packet of fish balls

1 packet fish cake ~ slice

80g Dry Tofu ~ cut halves

Paste

5 pcs garlic

2" galangal

8 pcs fresh red chili (deseeded)

1 medium red onion

5-6 pcs shallots

20g Belachan (Dry shrimp paste)

1/2 cup cooking oil

Seasoning

2-3 tbsp curry powder

1 tbsp chili powder

1 tbsp sugar

1 tbsp salt

1 tbsp fish sauce (optional)

Directions:

1. Add the water, spring onion, and chicken knorr in a large pot and bring it to a boil over medium-high heat. Once boiling, add the chicken and cook for 30 minutes over low heat. Skim the impurities off the top as they rise to the surface. Dish the cooked chicken and set it aside for later.
2. While preparing the chicken broth, heat the pan on medium-high heat and add the paste.  Saute the paste until the oil breaks.
3. Then add the curry powder, chili powder, lemongrass, curry leaves, sugar, salt, and 1/4 cup of water.  Continue to stir-fry until fragrant.
4. Transfer the cooked paste to the chicken broth and cook for 10 minutes.  Then, add the fish balls, dry tofu, coconut milk, and salt to taste.  Let it simmer for 10 minutes, and turn off the heat.
5. To assemble, blanch the yellow noodles and arrange them in a large bowl. Add fish balls, sliced fish cakes, dry tofu, and cut chicken. Ladle the curry soup over the noodles and serve with lime wedges and sambal. Enjoy!

Mughlai Chicken Curry

Ingredients:

500g Boneless Chicken thigh ~ cut bite size

1 medium onion ~ grated

2 tsp ginger garlic paste

4 tbsp tomato puree/paste

3 tbsp Yogurt/curd ~ whisked

12 cashews ~ grind to paste

3 green chilies ~ sliced halves

Coriander leaves ~ chopped

3 tbsp cooking oil

Marinade

1 tsp salt

3/4 tsp crushed black pepper

Spice Powders

1/2 tsp turmeric powder

1-1/2 tsp red chili powder

2 tsp coriander powder

1/2 tsp cumin powder

3/4 tsp garam masala powder

2 tsp Kasuri methi (Dried fenugreek leaves ~ roasted & ground)

Directions/Instructions:

1. Cut the boneless chicken thighs into 1" pieces.  Marinate with salt and crushed pepper.  Mix and set aside for 30 mins.
2. To make cashew paste, add the whole cashews into a grinder and coarse grind into a fine powder; then add 3 tbsp water and blend into a smooth paste.  Set aside for use later.
3. Heat oil in a wok; add the grated onion.  Saute on medium heat for 4-5 mins till the color change.  Then add the garlic ginger paste, mix, and saute on low-medium heat for 2-3 minutes.
4. Add the marinated chicken, mix, and fry on high heat for 1-2 mins or change slightly browned.
5. Add all the spice powders except Garam masala powder and fenugreek leaves.  Mix and continue to stir on medium heat for 3-4 mins.
6. Next, add the tomato puree and stir on medium-low heat for 3-4 mins till cooked and the oil separates.
7. At this stage, add the garam masala powder and crushed fenugreek leaves.  Stir to mix and simmer on low heat for 2-3 mins.
8. Garnish with chopped coriander leaves and chilies.  Serve hot with steamed white rice or flatbread/pita bread.

Chicken / Beef Curry

Ingredients:
3-4 shallots ~ sliced

2-3 cloves garlic ~ sliced

1” fresh ginger ~ sliced

3 stalks lemongrass ~ pounded

1 cinnamon

2 star anise

2 cardamoms
2 potatoes ~ cut quarters

2 carrots ~ cut

200ml fresh milk / 200ml coconut milk

Salt to taste

Paste:

5 tbsp curry powder

1 tbsp chili paste

Curry leaves

Directions/Instructions:

1. Heat oil & sauté all the ingredients till golden.
2. Prepare curry paste.  Add water, chili paste & curry leaves.  Mix well the paste.
3. Add the curry paste together with the sauté ingredients.  Stir well for 2-3 minutes until the paste is cooked.
4. Add in the chicken.  Continue stirring the chicken with the paste for an additional 1-2 minutes.
5. Pour in enough water to almost cover the chicken.
6. Combine the potatoes & carrots.   Let simmer until the potatoes & carrots are tender.
7. Add in the fresh milk/coconut milk.  Keep on stirring the mixture well.  Add salt to taste.