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Is This Singapore Chicken Curry?
Is This Singapore Chicken Curry?

Before you jump to Is This Singapore Chicken Curry? recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.

Almost every “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. This is actually very true. Once in a while, though, you totally do not need to make an entire meal for your family or even just for yourself. Once in a while you just want to visit the drive through while you’re on your way home and finish the day. There is zero reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the popular fast food restaurants on the market are trying to “healthy up” their menus. Here is how you can find healthy food at the drive through.

Select a drive through with a restaurant which is known for catering to people with healthier palates. Arby’s for instance, is void of burgers. As an alternative you’ll be able to select from roast beef sandwiches, salads, wraps and other healthier items. While Wendy’s has offered hamburgers for decades, additionally they have plenty of other healthy options like salads, baked potatoes and chili. Not all fast food locations are as unhealthy as McDonalds with its deep fried every thing.

Traditional logic tells us that one sure way to get healthy and lose fat is to drop the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a few good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, permitting someone else cook dinner is just what you need. When you want healthful menu items, you do not have to feel bad about visiting the drive through.

We hope you got benefit from reading it, now let’s go back to is this singapore chicken curry? recipe. To cook is this singapore chicken curry? you need 25 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to cook Is This Singapore Chicken Curry?:
  1. Get Chicken Confit:
  2. Use Boneless Chicken Thighs with Skin, 4 Pieces About 500g
  3. You need Sea Salt, 1/2 TBSPWhite Pepper, Pinch
  4. Use 3 Stalks Lemongrass White Part Only,
  5. Get 2 Kaffir Lime Leaves,
  6. Get 6 Cloves Garlic,
  7. Use Canola / Peanut / Vegetable Oil, For Confit
  8. You need Spice Blend:
  9. Take Dried Chilies Soaked & Deseeded, 5 Adjust To Preference
  10. Get Fresh Red Chilies Deseeded Coarsely Chopped, 2 Adjust To Preference
  11. Prepare 1/2 Inch Galangal / Blue Ginger,
  12. You need 1.5 TBSP Tamarind Paste,
  13. Take 1/2 TSP Coriander Powder,
  14. You need Gula Melaka / Palm Sugar, 1 TBSP Adjust To Preference
  15. Take Curry:
  16. Provide 1 Red Onion Finely Sliced,
  17. Use 200 ml Coconut Milk Preferably Organic,
  18. Prepare 1 Ripe Mango Coarsely Diced,
  19. Prepare Fresh Lime Juice, 1 Lime
  20. Provide Yukon Gold Potatoes Peeled Wedged Boiled Fork Tender, 3 Adjust To Preference
  21. Provide 1 Handful Fresh Coriander, Coarsely Chopped,
  22. You need Fresh Lime Zest, 1 Lime
  23. Use Pinch Sea Salt,
  24. Take For Serving:
  25. Prepare 1 Loaf Soft Baguette Roll Preferably Vietnamese,
Instructions to make Is This Singapore Chicken Curry?:
  1. Prepare chicken confit. - - Rub and coat the chicken thighs well with salt and pepper. - - Transfer the chicken into a shallow bowl. - - Add in lemongrass, kaffir lime leaves and garlic. - - Use the wholes cloves of garlic.
  2. Marinade in fridge for at least 12 hours. - - After marinating, preheat oven to 120 degrees celsius or 250 fahrenheit. - - Rinse the chicken thoroughly under running water to remove most of the salt. - - Place the chicken and the rest of the marinade into an oven proof casserole dish.
  3. Add in just enuff oil to submerge the chicken. - - Do not overlap the chicken. - - Cover tightly with aluminium foil. - - Wack into the oven and bake for at least 2.5 hrs or until the chicken is tender and almost fall apart.
  4. Remove from heat and set aside to cool completely. - - This can keep in fridge for up to a month. - - Do not discard anything as they are needed for the next process. - - The oil is bursting with flavors, why waste it? It will be awesome for deep frying or sauteing.
  5. After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken oil. - - Gently place in the chicken. - - Careful as the oil may splatter. - - Sear until crisp golden brown on both sides. - - Set aside to allow the chicken to rest.
  6. Do not wash the skillet.* - - Prepare the spice blend. - - In a blender, add the lemongrass, kaffir lime leaves and garlic from the confit. - - *You can squeeze the wonderful garlic out of it's skin.*
  7. Add in the chilies, galangal, tamarind paste, gula melaka and coriander powder. - - Blitz until smooth. - - Set aside.
  8. Prepare the curry. - - In the same skillet over medium heat, add onion. - - Sauteing and scrapping the bottom of the skillet, picking up all the wonderful goodness that the chicken had left behind. - - Saute until translucent. - - Add in the spice blend.
  9. Do not wash the blender.* - - Saute to combine well and until it starts to turn a darker shade of red. - - Add coconut milk into the same blender.
  10. Blitz to pick up all the nooks and crannies. - - Transfer the coconut milk into the skillet. - - Still, do not wash the blender yet.
  11. Stir until well combined. - - Bring it up to a slow simmer. - - Continue simmering for about 1 min.
  12. Add in mango, lime juice and zest. - - Taste and adjust for seasoning with salt. - - Stir to combine well. - - Transfer the curry back into the blender. - - Blitz until smooth. - - Transfer back into the same skillet.
  13. You can add a bit of water into the blender to blitz up all the nooks and crannies, then add it into the curry. You can now wash the blender.* - - Add the chicken and whatever amazing juices that had been released into the curry. - - Bring it up to a slow simmer. - - At this point you can add in the boiled potatoes, cover and simmer for about 1 or 2 mins.
  14. Boiling the potatoes separately will not overcook the chicken and the curry.
  15. But if you want the same plating as mine, finely slice the potatoes. Using a cookie cutter to cut out round discs. Draw the circumference of your plate on a parchment paper. Place the parchment paper on a baking tray, penciled side down. Lay the potatoes discs along the circumference, overlapping one another. Drizzle some of the chicken oil over the potatoes. Lightly season with salt.
  16. Place another parchment paper over the potatoes. Place a heavy oven proof plate over the potatoes. This is to make sure that the potatoes will adhere. Wack into a preheated 200 degree celsius or 400 fahrenheit oven and bake for about 20 to 25 mins or until golden brown and fork tender. Remove from oven and carefully transfer onto serving plate.*
  17. To serve. - - Transfer the chicken, curry and potatoes onto serving plate. - - Serve with some slices of soft Vietnamese baguette roll. - - Garnish the curry with coriander. - - Serve immediately.

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