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Cover: Charlie's Chicken

Recipes with vegetable oil

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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14Feb 12

Chicken and Pear Burgers

Chicken and Pear BurgersChicken and Pear Burgers are succulent and flavoursome with a hint of sweetness that really works.  In fact, this is a great recipe for the whole family – you can make nice big chunky burgers for the grown-ups and mini ones for the kids; even toddlers seem to love them as a tasty finger food.  If you buy chicken that has not been pre-frozen, you can make these in batches and freeze some for those nights when you’re too tired to cook up a meal from scratch.  They are yummy served with a carrot, chickpea and orange salad or in burger buns with lettuce and mayonnaise.  This recipe gives you a healthy, low-fat, traditional burger alternative.  If you don’t have any pears in the house, or if you fancy a change, use a Granny Smith apple to give the burgers their sweetness.

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium sized onion, finely chopped
  • 1 large Conference pear, peeled and grated
  • 2 chicken breasts, minced
  • 1 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh white breadcrumbs, dried will also work well
  • 1 chicken stock cube
  • Salt
  • Pepper
  • Flour
  • Vegetable oil for frying

Steps:

  1. Heat the oil in a pan and gently fry the onion until soft.
  2. Put the chicken, onion, fresh parsley and breadcrumbs in a mixing bowl, crumble in the stock cube, squeeze the grated pear over the sink to remove excess moisture and add to the mixing bowl.  Stir well.  Note: If you can’t find chicken mince, you will need to whizz the ingredients in a food processor for a few seconds.
  3. Add salt and pepper.
  4. Form the burgers with your hands and coat them in flour on both sides.
  5. Shallow fry in oil for 8-10 minutes or until they are cooked throughout, turning the burgers halfway through cooking.  If you decide to make some mini finger-food burgers for your toddlers, reduce the cooking time to 4-5 minutes, but always ensure that the chicken is thoroughly cooked before serving.

Serve alongside a large mixed salad, or pop the burgers in buns with lettuce and mayonnaise.

Duration: 45 minutes

Recipe for: 6 people

 

 

 

 

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