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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 Healthy Fast Food.

Almost every single “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. This is actually very good guidance. Occasionally, though, the last thing you want is to have to prepare meals from scratch. Sometimes almost all you want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by shame about slipping on your diet. This can be done because plenty of the popular fast food spots are trying to make their menus healthier now. Here is the way to find healthy food at the drive through.

Select a drive through with a restaurant which is known for catering to people with healthy palates. Arby’s as an example, isn’t going to provide burgers. As an alternative it is possible to pick from roast beef sandwiches, salads, wraps and various healthier items. Wendy’s, while no stranger to the hamburger, additionally includes an abundance of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food restaurants will not stoop to the unhealthy lows seen at McDonalds.

Standard logic tells us that one positive way to get healthy and lose weight is to skip the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make beneficial choices, there is not any reason you can’t visit your drive through from time to time. Every now and then, letting someone else cook dinner is just what you need. If you decide on healthy products, the remorse usually associated with hitting the drive through shouldn’t be so bad.

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

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