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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 Choosing Wholesome Fast Food.

Almost each and every “get healthy” and “weight loss” posting you go through will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to this. Now and then, though, you definitely do not want to make a full meal for your family or even just for yourself. Once in a while you only want to pay a visit to the drive through while you are on your way home and finish the day. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by remorse about slipping on your diet. This is because most famous fast food restaurants out there are trying to “healthy up” their choices. Here’s how you’ll be able to eat healthfully when you’re at a fast food place.

Visit a drive through at a place who has made it a practice to provide healthier options to people. For instance, Arby’s doesn’t provide hamburgers. You could eat roast beef sandwiches, wraps and salads instead. While Wendy’s has offered hamburgers for decades, additionally they have plenty of other healthy options like salads, baked potatoes and chili. Not every thing is McDonalds with its deep fried chicken parts as well as other terribly unfit items.

Common logic tells us that one certain way to get healthy and lose fat is to by pass the drive through and to banish fast food restaurants from your thoughts. While this is usually a good suggestion all you need to do is make a number of good selections and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need most is just to have somebody else do the cooking. If you decide on healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.

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

The ingredients needed to prepare Is This Singapore Chicken Curry?:
  1. Provide Chicken Confit:
  2. Get Boneless Chicken Thighs with Skin, 4 Pieces About 500g
  3. You need Sea Salt, 1/2 TBSPWhite Pepper, Pinch
  4. You need 3 Stalks Lemongrass White Part Only,
  5. Provide 2 Kaffir Lime Leaves,
  6. Get 6 Cloves Garlic,
  7. Prepare Canola / Peanut / Vegetable Oil, For Confit
  8. Get Spice Blend:
  9. Provide Dried Chilies Soaked & Deseeded, 5 Adjust To Preference
  10. Get Fresh Red Chilies Deseeded Coarsely Chopped, 2 Adjust To Preference
  11. Get 1/2 Inch Galangal / Blue Ginger,
  12. Use 1.5 TBSP Tamarind Paste,
  13. Take 1/2 TSP Coriander Powder,
  14. Take Gula Melaka / Palm Sugar, 1 TBSP Adjust To Preference
  15. Take Curry:
  16. Get 1 Red Onion Finely Sliced,
  17. Provide 200 ml Coconut Milk Preferably Organic,
  18. Get 1 Ripe Mango Coarsely Diced,
  19. Provide Fresh Lime Juice, 1 Lime
  20. Prepare Yukon Gold Potatoes Peeled Wedged Boiled Fork Tender, 3 Adjust To Preference
  21. Use 1 Handful Fresh Coriander, Coarsely Chopped,
  22. Provide Fresh Lime Zest, 1 Lime
  23. You need Pinch Sea Salt,
  24. Get 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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