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Cover: Charlie's Chicken

Recipes with curry powder

18Jul 12

Warm Coronation Chicken

Warm Coronation ChickenCoronation Chicken is normally eaten cold. However, it’s also delicious served warm with rice.  Here’s one that I often cook in the spring and the summer.  Sometimes I make extra quantity; eat some hot, then store some in the fridge for a picnic.

The invention of the dish is accredited to a florist called Constance Spry and a chef called Rosemary Hume, who prepared the combination of cold chicken and a creamy curry sauce for the Queen’s coronation in 1953.  There are many variations of the dish, including this warm coronation chicken.

You can also use leftover chicken from previous recipes such as this sweetheart chicken curry with fragrant rice to use as a coronation chicken alternative.

Ingredients:

  • 4 chicken breasts, skinless and boneless
  • 1 small onion, finely sliced
  • 1 carrot, peeled into long, thin slices
  • 2 tsp tomato purée
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 2-3 tsp curry powder of your choice
  • Juice of ½ a lemon
  • 295ml mayonnaise
  • 160ml natural yoghurt or crème fraîche
  • 3 tbsp fresh coriander, roughly chopped
  • Handful of flaked almonds
  • Salt and freshly ground black pepper to season

Steps:

  1. In a large saucepan, add the whole chicken breasts, the onion, carrot and bay leaves.  Cover the ingredients with water and season well with salt and pepper.  Bring the water up to the boil, then reduce the heat and simmer very gently for about 20 minutes, or until the chicken is thoroughly cooked.  Remove the pan from the heat and place the chicken breasts onto a plate to cool down.
  2. In a shallow-based frying pan, heat the oil and fry the shallots on a low to medium heat for 3-4 minutes until soft.
  3. Add the curry powder to the onions, some of the chicken stock that you have just made, including the carrots.  Then stir in the lemon juice and the tomato purée.  Cook at a simmer for around 10 minutes until the sauce is reduced and thickened.
  4. Slice the cooked chicken breasts into 1.5cm pieces.
  5. In a separate bowl, add the yoghurt or crème fraîche along with the mayonnaise, stirring them together before adding them to the frying pan.  Taste the sauce, and if necessary, add some extra seasoning.
  6. Place the chicken pieces into the frying pan and coat them all over with the sauce. Add the flaked almonds.  Turn off the heat and sprinkle all over with the fresh coriander.
  7. Serve with plain boiled rice.

Duration: preparation and cooking time less than an hour
Recipe for: 4 people

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29Mar 12

Yellow Thai Chicken Curry

Yellow Thai Chicken CurryThere are such good authentic curry pastes now that my original desire to create them from scratch has rather ebbed away over the years.  Yellow Thai chicken curry works really well with potatoes, and I use chicken thighs because they tend to be more succulent than chicken breast.  The result of all of the combined ingredients is colourful and aromatic.

Thai curriesred, green and yellow were traditionally made from similar ingredients but with each featuring its colour-corresponding chilli, and with each chilli providing different tastes and properties.  Over time the ingredients have evolved to further accentuate the colour aspect of the dishes.  The Indian spice turmeric helps to give yellow curry its beautiful golden colour.

Although coriander is more characteristic of Thai green chicken curry, I like to add it to my yellow curry too because quite simply, it adds colour, and is totally delicious.

Ingredients:

  • 4 tbsp vegetable oil
  • 10 chicken thighs, boneless, skinless and cut into chunks
  • 6 shallots (or 1 large onion) peeled and finely chopped
  • 1 yellow pepper, deseeded and sliced lengthwise into fairly thin strips
  • 100g (1/4 tub) Cock Brand Yellow Thai curry paste
  • 1 tsp curry powder
  • 1 can of coconut milk
  • 235ml chicken stock
  • 2 tbsp fish sauce
  • 2 large potatoes, peeled and chopped into smallish chunks
  • 2 tbsp fresh lime juice
  • 1 tbsp palm sugar (or brown sugar)
  • 2 tbsp fresh coriander, roughly chopped

Steps:

  1. Heat the oil and fry the chicken in a large saucepan over a medium to high heat for 7-8 minutes, until the surface is golden brown all over.
  2. Add the shallots and the yellow pepper and continue to fry for 3-4 minutes on a medium heat, until softened.
  3. Add the curry powder and the yellow curry paste, stirring in well so that the chicken is coated in the paste.  Cook like this for a few minutes.
  4. Pour in the coconut milk, the chicken stock and the fish sauce, stir, and bring the mixture up to a very gentle boil.
  5. Add the potatoes, turn down the heat and simmer for approximately 20 minutes, or until the chicken and potatoes are thoroughly cooked and tender.  Stir the curry occasionally during cooking.
  6. Squeeze in the lime juice, stir in the sugar and the coriander, and serve with fragrant rice.

Duration: 45 minutes

Recipe for 5-6 people

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