Palm Nut Chicken Curry Recipes

Steps:

• Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Steps:

• Blend the garlic, ginger, onion in a blender, then add it to a medium pan along with half the palm fruit concentrate and the chicken. Cover with water, add ½ tsp salt, then bring to the boil and simmer for 20 mins.
• Blend the tomatoes with the chilli in a blender or using a hand blender. Heat the oil in a separate pan and add the rest of the concentrate. Fry until golden brown, then add the tomatoes and 500ml of water. Simmer for 20 mins, or until the oil rises to the surface, stirring regularly.
• Drain most of the water from the chicken, but keep a little in the pan - the final sauce should be quite soupy. Add the contents of the tomato pan to the chicken pan, skim off any excess oil, then add the okra or aubergine and cook for an additional 15 mins. Serve with white rice balls.

Steps:

• Pat the chicken thighs dry with paper towels and combine with the lime juice, 1 tablespoon garlic, 1 tablespoon ginger, 1½ teaspoons white pepper, and 1 ½ teaspoons salt in a large bowl. Mix well, cover and refrigerate for 40 minutes.
• In a large wok or Dutch oven, heat the ghee over medium-high. When the ghee is hot and shimmering, wipe the marinade off the chicken and add the chicken in a single layer. Sear until light golden brown, 3 to 4 minutes on each side. Remove the chicken to a plate and set aside.
• Reduce the heat to medium-low and add the onion, remaining 1 tablespoon garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cinnamon, cardamom, star anise and cloves, and cook, stirring, until fragrant, about 1 minute. Add the pandan leaves, chile powder, ground coriander, ground turmeric, ground fennel and remaining 1 teaspoon white pepper, and stir until it smells lovely, about 10 seconds.
• Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.

Steps:

• Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
• Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
• Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
• In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
• To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

Steps:

• Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
• Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

Steps:

• Cut the potatoes into large bite size pieces and boil them in water for 7 minutes. Discard the water and set potatoes aside.
• Finely dice all the onions. Peel and mince garlic cloves (I toss them in the spice grinder and pulse but do not use a garlic press). Mince or grind ginger (again I use a spice grinder for this). Cut the green peppers into large bite size pieces.
• Set aside 1 tsp of cumin seed for later. Grind the whole spice mix minus the 1 tsp cumin seed and combine with the ground turmeric (you can also use whole turmeric and grind with the whole spices but it's a pain because whole turmeric is rock hard and probably makes no difference versus the ground turmeric). Do not use pre ground spices.
• Heat the palm oil on high in a wide, deep nonstick pan. It should quickly begin to sizzle and smoke. Add the 1 tsp of whole cumin seed you set aside. Add the saffron. After a half minute or so add the diced onions. Stir around giving the onions a chance to brown. While you are doing this add the ginger, garlic and then the spice mixture. Once the onions are browned add the tomato, lemon juice (optional) and the coconut milk. Stir it up and then slowly mix in the yoghurt. You should have a nice looking sauce by now. Taste for salt and if not enough then add more to taste (do not do this after you add the raw chicken). Add the potatoes and green peppers and then the raw chicken thighs. Mix it up real good and lower the heat to low. Cover the pan tightly and let cook on the stove on low for approximately one hour checking on it occasionally (it should bubble a bit - if not turn the heat up a little). After one hour look at the sauce. If it is soupy then remove all the thighs and set aside and leave the pan uncovered and turn up the heat to high. Stand by at this point and intermittently stir while the sauce boils. Reduce to a medium thick sauce. Lower the heat back to low, return the chicken to the pan and stir it up. When you are ready to serve the food turn off the heat and chop the cilantro finely and throw into the pan and stir. Your curry is done. Serve over basmati rice or with warm naan bread.