Curry
#COOKING: SXSE CURRY CHICKEN RECIPE
SXSE Curry Chicken. Everyone’s got their own recipe for this dish. Here’s mine, combining Garam Masala, native to South Indian cuisine x Yellow Curry, found in Southeast Asian cuisine. That being said, this is a mild Curry, but I do like to add a kick to it. This, plus an added twist of air-fried sweet potatoes to sop-up that delicious sauce. Coconut milk is a must as my mom taught me young!
Ingredients:
3-4 large chicken legs with thighs, chopped into thirds1 can coconut milk
1 large sweet potato, peeled and chopped into chunks
1 large white onion, chopped into chunks
1 large carrot, chopped into chunks
2 1/2 tbsps Yellow Curry Powder
2 1/2 tbsps Garam Masala Powder
3 tbsps tapioca starch
1 tbsp Sambal Sauce/Chilli Sauce
4 cloves garlic, minced
4-5 bay leaves
1 tsp organic raw sugar
Sea salt and pepper
Canola oil
Olive oil
Instructions:
1. Season chicken in salt after cleaning. Let stand 15 minutes.2. Heat oil in large skillet on medium-high heat. Sautée garlic and onions till caramelized. Shift to side of skillet.
3. Brown chicken, cooking about 3 minutes on each side.
4. Add curry powder, coating chicken pieces entirely.
5. Add carrots, bay leaves, sugar and 1 cup water, bringing to boil.
6. Reduce heat to medium-low and cover. Cook for 20 minutes.
7. In large bowl, toss sweet potato chunks in salt and pepper. Drizzle some olive oil.
8. Preheat Air Fryer 3 minutes at 380°F. Cook potatoes in two batches, frying for 12 minutes, stirring once at half-way mark. Set aside once cooked.
9. Turn curry up to medium-high heat. Add coconut milk and bring to boil. Season with salt and pepper to taste. Add sweet potatoes and reduce to low heat. This is a good chance to skim out that excess grease as this can get fatty.
10. In small bowl whisk tapioca starch with equal parts water to create a slurry. Pour into curry, stirring well till sauce thickens. You can prepare more slurry if you like it thicker. Allow to sit for 10 minutes and serve with warmed Naan. Pickled lime optional.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: MEATLESS CURRY BUNS RECIPE
Meatless Curry Buns. Delicious Brioche with mildly-spicy “meaty” filling. Perfect for breakfast, lunch or a snack. And they freeze well! By all means, use ground beef if you like instead.
Ingredients:
5 cups flour
2 1/2 tsps yeast
3 tbsps organic raw sugar
1/2 tbsp sea salt
3 tbsps cold unsalted butter
4 tbsps condensed milk
1 egg, beaten for egg wash
Sesame seeds, toasted
Filling:
1 cup Yves Ground Round
1/2 white potato, diced
1/4 white onion, minced
1/4 cup corn kernels
1/4 carrots, diced
1/4 cup green peas
6-8 mushrooms, sliced thinly
2 cloves garlic, minced
1/4 cup coconut milk
1/2 block Glico Medium Curry
Sea salt and pepper, to taste
Instructions:
1. Mix flour, salt and butter in mixing bowl. Use 2 forks criss-crossing to cut butter in.
2. In bowl, mix 1/2 cup lukewarm water (not warm or hot) with condensed milk, yeast and sugar till dissolved. Stand a few minutes.
3. Mix yeast water into flour bit by bit, using forks. Pour another 1 1/3 cup lukewarm water, forming dough.
4. Turn dough onto flat, floured surface. Sprinkle with flour till dough no longer is sticky. Knead 10 minutes till punchy.
5. Grease large bowl and transfer dough into it. Cover with damp cloth and place in oven on top rack with a pot of hot water on the rack below. Shut oven. Replace hot water again in 30 minutes.
6. Prep filling. Sautée garlic and onions till caramelized. Add potatoes and mushrooms. Cook till translucent. Add ground round, carrots, corn and peas. Cook about 5 minutes. Add Glico Curry, 2/3 cup water and coconut milk. Bring to boil. Simmer for 20 minutes. Season with salt and pepper, to taste. Set aside.
6. Dough will double in size in 1 to 1.5 hours if proofed right. If it’s risen but not enough, proof a bit longer.
7. Grease baking sheet. Knead dough for 5 minutes. Cut dough in half, separating each half into 6 even pieces on lightly-floured surface. Flatten each piece with hands. Fill with tbsp of filling. Pinch and seal each bun tightly, sealed side facing bottom. Place on tray.
8. Proof again for 45 minutes covered, with pot of hot water underneath in oven.
9. Preheat oven at 400°F. Brush top of loaf with egg wash using fingers or a brush. Sprinkle with sesame seeds, pressing them in gently.
10. Bake for 17-20 minutes or till golden brown. Rotate pan once, half-way through. Cool 20 minutes and serve.
(Photo credit: Mr. Will Wong)
#COOKING: BUTTER CHICKEN RECIPE
Butter Chicken. This Indian institution requires some meticulous treatment, but is well worth the wait. This recipe will leave you with leftovers so no need to stress about lunch or dinner tomorrow also! And it tastes better the second day! You’re welcome.
Marinade:
4 chicken breasts, sectioned
2 tbsp MDH Curry Masala Blend (red chilli, coriander, cumin, turmeric, nutmeg, star anise)
1/2 cup plain yogurt
2 tbsps lemon juice
3 cloves garlic, minced
2 tbsp ginger, minced
1 teaspoon sea salt
Sauce:
1 can crushed tomatoes
1 can tomato paste
1/2 cup cherry tomatoes
2 tbsp MDH Curry Masala Blend
3/4 cup heavy cream
1/2 cup chicken stock
1/4 cup cashews/almonds, ground
3 tbsps Ghee or 2 tbsp butter + 1 tbsp oil
1 white onion, minced
3 chillies, seeded and minced
3 cloves garlic, minced
1 tbsp ginger, minced
Sea salt, to taste
Coriander or green onion, chopped for garnish
Instructions:
1. Place chicken pieces in marinade, mixing well and covering overnight in refrigerator.
2. In large skillet, sautée onions in ghee/butter on medium-high heat. Add chilli, ginger and garlic and fry till caramelized. Add chicken and marinade in batches. Do not overcrowd skillet.
3. Do not cook chicken fully. Remove from skillet once half-cooked.
4. Add tomatoes and paste to skillet, plus Masala. Cook about 10 minutes on medium heat.
5. Add chicken, chicken stock and 1/2 cup water and bring to boil. Reduce to low heat and simmer 30 minutes.
6. Toast almonds/cashews. Place into food processor with a tablespoon of water and blend into a paste.
7. Remove chicken from skillet and separate sauce into a blender. Add cream and blend quickly till smooth.
8. Place sauce back into skillet on medium heat. Once it boils, add-in ground cashews/almonds and salt, stirring evenly.
9. Add chicken and reduce to low heat for 10 minutes.
10. Garnish with chopped coriander or green onion and serve with Basmati Rice and/or Naan. Pickled lime, optional.
(Photo credit: Mr. Will Wong)
#RECIPE: CURRY FISH BALL SKEWERS RECIPE
Curry Fish Balls Skewers. These are a beloved Chinese Street Food, sold at vendors and night markets. Fish Balls if you’ve never had them, are not unlike Hot Dogs when speaking to their texture and accessibility. They are made from the flesh of white fish, pounded and combined with starch, boasting a delightful chewy texture. It is common they are cooked in a curry sauce and skewered, or added to your Ramen. Enjoy this part of my childhood!
Ingredients:
2 packs of Fish Balls (fried or not), defrosted
1/2 can Coconut Milk
1/2 block Glico Medium Curry
2 tbsps dark soy sauce
2 tsps curry powder
2 shallots, minced
3 cloves garlic, minced
1 tbsp organic raw sugar
1 tbsp Canola oil
Instructions:
1. Sautée garlic and shallots in oil in medium-sized pot till caramelized, on medium-high heat.
2. Add Fish Balls and fry till just golden.
3. Add 1 cup water, sugar, coconut milk, soy sauce and curries. Bring to boil.
4. Reduce to low heat and simmer 15-20 minutes. The Fish Balls may expand, but don’t worry, when they shrink again, they will absorb even more of that superb sauce.
5. Serve on skewers.
Gallery:
#COOKING: CURRY SHRIMP x SCALLOP PIE RECIPE
Curry Shrimp & Scallop Pie. I love pies and always have been terrified of making them because the crust is notoriously tricky. I finally nailed it thanks to an amazing pastry recipe from Sally’s Baking Addiction. If you’ve never used Crisco‘s Golden All-Vegetable Shortening, it’s a thing of wonder!
The trick to a perfect crust is to never over-handle the dough – handle minimally. This perfect crust combined with one of my favourite curries proved a real knockout. Hope you get to try this yourself. And don’t worry if you don’t know how to do a lattice crust, I didn’t either. Just Google. There are several helpful guides online. It was simple! This was a knockout! 🥊
Pastry:
2 1/2 cups flour
1 1/2 teaspoons salt
1/2 cup butter, chilled
3/4 cup Crisco Golden All-Vegetable Shortening, room temperature
1/2 cup cold water
Curry Shrimp and Scallop Filling:
2 lbs Tiger Prawn Shrimp, shells/tails removed and halved and brined in salt water
1 cup of Bay Scallops, brined in salt water
1/2 can of Coconut Milk
1 block of Glico Japanese Curry (medium)
2 small white potatoes, diced
1/4 cup corn kernels
1/4 cup of green peas
1 carrot diced
1/2 white onion, diced
1 green chilli, seeds out and minced
3 cloves of garlic, minced
Sea salt to taste
1 egg, beaten
Instructions:
1. In large mixing bowl, combine flour and salt. Add-in butter and Crisco, using two forks criss-crossing mixture till it resembles small peas. Add-in 1 tablespoon cold water at a time, scraping mixture off each fork with the other, till it starts resembling dough.
2. Knead gently and sparingly on floured surface and roll into ball. Chill 2 hours, no more than 5 days.
3. Cut dough into halves. Take one-half and roll with a rolling pin on floured surface into a circle, enough to cover bottom of pie dish.
4. Transfer dough to pie dish and fit till covered. Prick with fork a few times. Refrigerate.
5. In large skillet, sautée garlic, chilli and onion in oil. Add-in potatoes, carrots, peas and corn. Add sea salt to taste. Cook 5 minutes on medium-heat.
6. Add-in coconut milk, Glico Curry and mix till dissolved.
7. Add 2-3 cups of water, a bit at a time, stirring till filling reaches a thick consistency for a pie filling.
8. Once mixture reaches boil, reduce heat to low and simmer 20 minutes. Put aside.
9. Preheat oven at 425°F.
10. Remove other half of dough from refrigerator. Roll into a circle, enough to cover pie dish.
11. Using ruler and knife, cut dough into 12 even strips.
12. Add filling into pie dish, layering-in uncooked shrimps and scallops. Cover top with filling, careful not to overfill.
13. Cover top in lattice pattern.
14. Use fork, crimp edge of crust.
15. Brush crust with egg wash.
16. Bake 30 minutes. Cool for about 45 minutes before serving.
View this post on Instagram
(Photo credit: Mr. Will Wong)
#COOKING: SEAFOOD CURRY RECIPE
Seafood Curry. Made this sumptuous delight in ten easy steps. The trick behind a great Seafood Curry is one, a great curry base and two, to cook the seafood as late as possible so that it is juicy and tender.
Ingredients:
1 block of Glico Japanese Curry
2 lbs of peeled Tiger Prawns, brined in salt water
2 lbs of Tilapia/Basa fillets cut into chunks, brined in salt water
2 white potatoes, peeled and chopped
1 purple onion, peeled and chopped
1 carrot, chopped in cylinders
4 cloves of garlic
1/2 can Coconut Milk
Salt to taste
Coriander, chopped finely
Directions:
1. Use Glico Japanese Curry. Japanese Curry is more of the yellow variety and is sweeter and milder on the palate than others. I use Medium but varying levels of heat are available.
2. Chop and sautée on high heat a purple onion and four cloves of minced garlic.
3. Chop two peeled potatoes and add into onions and garlic once caramelized. Sautée until potatoes are browned.
4. Add-in one block of Glico Japanese Curry, add four cups of water. Bring to a boil and reduce heat. Add-in a chopped carrot. Cover lid.
5. Simmer for about 45 minutes till potatoes are softened. Add 1/2 can Coconut Milk.
6. Turn-up to medium heat and bring mixture to a boil. Add in salt to taste. Add-in shrimp and fish pieces after they’ve been brined a couple hours and drained.
7. Stir gently.
8. Bring to the point of a boil and reduce to low heat. Cover with lid and cook five minutes.
9. Turn off heat. Let sit five minutes covered. Remove from heat.
10. Garnish with chopped coriander. Serve with rice, roti or parnatha. Pickled lime optional.
Gallery:
View this post on Instagram
(Photo credit: Mr. Will Wong)
For advertising opportunites please contact mrwill@mrwillwong.com