Monday, October 16, 2017

Chinese Chicken Curry Stir Fry

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Many years ago I went to a Chinese restaurant and saw a dish called Chinese Chicken Curry.  I was immediately intrigued because I never thought of curry being a part of Chinese cuisine.  

The restaurant brought out this lovely mildly curried chicken dish with pieces of potato, carrots and peas.  I was fascinated because the curry flavor was familiar yet very different to the curry flavor used in Sri Lankan cooking. 

So, yesterday I was browsing in the international aisle of my grocery store when I saw "oriental curry powder".  I had to buy it and try to make that Chinese curried chicken.  I threw it together with the spices and flavors I thought suited a Chinese chicken curry and it turned out as fantastic as the dish I had at the restaurant all those years ago.  

Next time you're in the international food aisle take a look and see if you can spot some new spices to play around with. I'm looking forward to the next dish I can try with this curry powder.




Chinese Chicken Curry
Recipe by Ramona from Kitchen Simmer

Ingredients:
  • 1lb of boneless/skinless chicken cut into bite size pieces
  • 1 can (15oz) coconut milk
  • 1 Tbs garlic grated or minced
  • 1 Tbs of ginger grated or minced
  • 1/4 cup of soy sauce
  • 2Tbs Chinese curry powder
  • 1/4 tsp of Chinese five spice powder
  • 1 tsp of red chili flakes (or to taste)
  • 1 medium onion chopped (large)
  • 2 medium potatoes cubed into bite size pieces
  • 1 bunch of broccoli florets (or frozen peas)
  • 1 cup of carrots sliced
  • 1 cup of chicken broth or water/bullion equivalent
Special Notes
If you cannot find a Chinese curry powder try to add 1 1/2 Tbs of McCormick brand curry powder or Madras curry powder and 1/2 a tsp of Chinese five spice.
 
Directions:

Heat a large pan with 2Tbs of canola oil. When oil is very hot add your chicken and fry for a minute.  Then add your ginger/garlic paste and stir fry for another 1-2 minutes.


Next add your diced potatoes and the onion and stir fry for another minute. Then add your curry powder, chili flakes, five spice powder and fry for another minute.



Next add your soy sauce, chicken broth and coconut milk.  Bring to a simmer and allow the potatoes to be almost fully cooked.

Note:  Taste for seasoning. If you require more salt flavor, add a little more soy sauce.




Finally add your broccoli (or peas) and carrots. Cook for another few minutes until the broccoli and carrots are tender crisp.


Note: Your "gravy" should thicken up on it's own, mine did.  If you need to thicken up your gravy, just take 1Tbs of cornstarch to 2Tbs of water and mix well then add it to the gravy and allow to boil until the gravy thickens up.


Note: If you cannot find a Chinese curry powder try to add 1 1/2 Tbs of McCormick brand curry powder or Madras curry powder and 1/2 a tsp of Chinese five spice.

Edited note:  I wanted to further elaborate about the spices in the Chinese curry powder.  The bottle's ingredients states the following:   turmeric, coriander, cumin fenugreek, black pepper, garlic, star anise, cloves, allspice and other spices.  So the curry powder is similar to the ingredients of Indian curry powder.   Chinese Five Spice is a combination of  fennel, cloves, cinnamon, star anise and Szechuan peppercorns.  I think combining regular curry powder and Chinese Five spice powder together would give you a very close taste to the Chinese curry powder. 






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, October 11, 2017

Spicy Onion Curry

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My kitchen would not function without onions.  I put it in almost all my savory food because it's one of the best ways to develop flavor.  Most dishes around the world start with onions, but it's only an ingredient... never the star of the dish.  
 
Now in Sri Lanka we make a lot of onion dishes that put the onion front and center.  Two dishes we make a lot are Lunu Miris (onion and chili sambol) and Deviled Onions (Seeni Sambol).   Now today's Spicy Onion Curry shows the same amount of love to the onion.  It's so quick an easy to make and it's becoming one of my favorite go to dishes to make when I need a spicy gravy to eat roti or naan.  
 
You can even boil some eggs and add to this dish to make it even more hearty.  This dish can be made vegan or vegetarian.  It can be eaten with rice and curry or with bread/flat breads. So don't make your onions just a simple ingredient... make it the main ingredient.



Spicy Onion Curry

by Curry and Comfort
Prep Time: 10
Cook Time: 20
Ingredients (4-6)
  • 2-3 medium onions sliced thin
  • 1-2 green chilies (jalapeno, serrano etc..) sliced
  • 10-12 curry leaves
  • 1-2 pandan leaves
  • 1 (1 inch piece) cinnamon stick
  • 1 tsp fenugreek seeds
  • 2 tsp mustard seeds
  • 3 Tbs oil (I used canola)
  • 1 tsp turmeric powder
  • 1Tbs (or more to taste) red chili powder
  • salt to taste
  • 1 1/2 cups coconut milk

Directions:
Slice onion and get all ingredients together.  Heat oil on on medium heat and add a small handful of the onions, pandan leaves, curry leaves, fenugreek seeds, mustard seeds and cinnamon stick.  Saute for 1 minute.
Then add the bulk of the onions, turmeric powder, red chili powder and salt. Cook on medium heat for 4-5 minutes.  Then add the coconut milk and cook for another 2-3 minutes.  Taste for salt and spice.  Serve with rice, roti, bread etc.. Enjoy.
 




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, October 2, 2017

Apple Pie Egg Rolls

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Apple Pie Egg Rolls


Enjoy the bounty of fall apples with these fun and delicious Apple Pie Egg Rolls! 
 
Apples are all abound at the grocery store... and I love it.  I think you can really get into "an apple a day" with these egg rolls.  
 
Don't bother with rolling out a pie crust... just buy some egg roll wrappers and make some crispy and delicious egg rolls for dessert tonight!



Ingredients:
1 package egg roll wrappers (about 20)
powdered sugar
Store bought caramel sauce *** if you decide not to make the homemade version below**

Apple filling:
4-5 medium granny smith apples (peeled, cored and finely diced)
1Tbs of fresh lemon juice
1/2 cup of brown sugar
1-2 Tbs of butter
1 tsp of cinnamon
1/4 tsp of nutmeg
small pinch of salt

Caramel Sauce: (from the Pioneer Woman)
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Source: http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe/index.html

Directions:
Apple Filling:
Peel the apples and diced small.  In a pan add apples, butter, salt, cinnamon and nutmeg. Then add  brown sugar and cook on medium low for 4-5 minutes until the apples are tender, but not mushy.  Cool apple mixture before proceeding.

Caramel Sauce:
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Egg Rolls:


Add about 2 Tbs of filling in the center of egg roll.   Fold  bottom corner over and sides in.


Roll tightly and seal the edge with water. Have all egg rolls done before frying.  Do not lay on top of each other so they don't stick together.

Fry each egg roll until golden brown. You want your oil at 350 degrees. Drain on paper towels.  Sprinkle with powdered sugar and serve with caramel sauce for dipping.  Enjoy.

 





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, September 26, 2017

Buttermilk Pancakes for National Pancake Day

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September 26th is National Pancake Day... so let's hear some applause for a tall, fluffy stack!  My husband and kids love pancakes.  They especially love it when we do breakfast for dinner and I make some big stacks of pancakes for them to enjoy.   

When I make pancakes, I like to make a big batch and place 2 in a freezer safe bag and pop them into the freezer.  So when you a craving some pancakes, you just have to let them sit on the counter for a little bit to thaw and then pop them into the toaster for the best results.  These are your basic buttermilk pancakes... fluffy, light and delicious! 




Buttermilk Pancakes

by Curry and Comfort
Prep Time: 10
Cook Time: 20
Ingredients (12-16 pancakes)
Dry:
  • 2 cups all-purpose flour
  • 3 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet:
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 2 Tbs white granulated sugar
  • 1/4 cup melted butter (plus additional for greasing pan)
Instructions
1. Mix the dry ingredient. Then mix the wet ingredients. Mix the dry ingredients with the wet ingredients gently to form a batter without over mixing.
2. Heat griddle or frying pan on medium heat and grease with some butter.
3. Ladle about 1/4 cup up to 1/3 cup onto the pan.
4. When the pancakes starts to make bubbles and brown on the edges, flip over and cook the other side.
5. Serve warm with some additional butter and maple syrup. Enjoy. Makes 12-16 pancakes.







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, September 22, 2017

Berry Muffins

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Happy First Day of Autumn!

Since school has started back for us, the mornings are a mad rush to get everyone dressed, fed and out the door.  I made a batch of these  Berry Muffins so the kids could help me out by getting themselves a muffin while I got the rest of breakfast ready and their lunches packed.  

The muffins are full of brain boosting blueberries plus some antioxidant filled raspberries and strawberries.  These bright and beautiful muffins are a great way to start your day from the first bite.




Ingredients:

Dry Ingredients:
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet ingredients:
1 cup white sugar
2 eggs
1/2 cup yogurt (whole fat, plain)
1/2 cup milk whole milk
1 stick butter (8 Tbs or 1/4 cup) melted and cooled
1 tsp vanilla
2/3 cup chopped fresh  strawberries

1 cup whole fresh blueberries
1/2 cup fresh raspberries cut into half

Optional glaze
3Tbs powdered sugar
1/2 Tbs water or up to 1 Tbs


 
 Directions:

Sift dry ingredients into  bowl.  Whisk wet ingredients together  except berries.  Add dry ingredients and fully incorporate without over mixing.  Add berries.

Fill into a well greased or sprayed muffin tin (I did not use liners) Bake at 375 degrees for 17-22 minutes or until toothpick comes out clean.  Serve hot or at room temperature. Keep in airtight container.  Enjoy.
Note: You can make the optional sugar glaze  by mixing the powdered sugar and water then top the muffins when they have cooled down.

 





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, September 13, 2017

Tandoori Tacos

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My husband and kids love tacos.  So I am always playing around with new versions of tacos to let them try.  This time around I had some chicken marinating in fridge that I was planning on making some tandoori bites to eat with rice.   When I went to prepare dinner, I opened my fridge and saw a packet of corn tortillas and I quickly changed my mind.  That's how Tandoori Tacos became dinner.

I knew the kids would want a sauce to top off their tacos so I turned to the yogurt I had in the fridge and the mint growing in pots on my deck.  The sauce only took a minute to make and dinner was done in a jiffy.   The kids loved assembling their own tacos and I had a table full of happy smiles while eating dinner. 

Note:  If you want to make this a low carb option, just omit the tortillas and make a salad out of the lettuce.  The yogurt mint sauce also can serve as a dressing for your salad. 



Ingredients:
2lbs boneless/skinless chicken breast cut into large chunks

Marinade:
1 cup plain yogurt
1 Tbs garam masala powder
1 Tbs paprika powder
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
salt and black pepper to season chicken well



Yogurt Mint sauce:
1 cup plain yogurt
1 small handful of minted chopped
1/2 tsp of ground cumin
2 tsp fresh lime juice
salt to taste
Stir well and allow to chill for a few minutes before serving
Taco Assembly:
Corn or flour tortilla heated on skillet (both sides)
shredded lettuce
sliced cucumbers
sliced radishes
sliced red onions


Directions:
Cut chicken into large chunks and marinate with the yogurt, garam masala, paprika, ginger, garlic, salt and black pepper for 4 hours up to overnight.  When ready to cook, allow chicken to sit out for 30 minutes to bring to room temperature and heat skillet with 1 Tbs canola oil.  Fry each piece of chicken until browned on outside and cooked through.   

To assemble:  Make yogurt mint sauce and sliced lettuce, cucumbers, radishes etc...  
Then heat tortilla up on each side for 30 seconds on hot griddle.  Place lettuce, tandoori chicken and top with mint yogurt sauce and toppings.  Enjoy.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, September 5, 2017

Steak and Potato Hash Topped with a Fried Egg

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 Ingredients:
2-3 red potatoes (with skin on) par boiled (3/4 of the way cooked)
1 green bell pepper chopped (or substitute your favorite pepper)
1 medium onion chopped
1/2 tsp granulated garlic
1/2 tsp dried thyme
red  chili flakes to taste
l1b flank steak cut into thick cubes
salt and black pepper to taste
canola oil to saute
fried egg

Directions:



Cut steak then salt and pepper it.  Brown seasoned steak in a frying pan (in batches so not to crowd the pan with a little canola oil until cooked to your taste. Remove steak from pan and set aside until later.

Add 1 Tbs canola oil to frying pan
and saute onions, peppers and par cooked potatoes with salt, black pepper, granulated garlic, red chili flakes and dried thyme. 

 Once potatoes are well browned, add cooked steak back into pan and saute for another minute.    Fry egg for each person and top over steak and potatoes.  Serves 3-4 Enjoy.


 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.