Hello everybody, welcome to my recipe page, if you're looking for Is This Singapore Chicken Curry? recipe, look no further! We provide you only the best Is This Singapore Chicken Curry? recipe here. We also have wide variety of recipes to try.

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.

Just about any article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually good information. Occasionally, though, the last thing you choose is to have to make an evening meal from scratch. Once in a while you just want to check out the drive through while you’re on your way home and end the day. There is zero reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is possible because an abundance of the popular fast food places are trying to make their menus better now. Here is how to eat healthfully when you visit the drive through.

Aim at the side dishes. It wasn’t that long ago that French Fries were your only side dish option at a restaurant. Today the majority of the most popular fast food franchises have enhanced their products. Now you can get a variety of salads. You may also select Chili. You might get baked potatoes. You can choose fruit. There are plenty of wholesome options that do not consist of putting something deep fried into your body. When you get your supper through a drive through window, select side dishes instead of just grabbing something premade. You’ll maintain your calorie and fatty food count low and escape commitment.

Logic claims that one the simplest way to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually recommended all you need to do is make a number of good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Often the thing you need most is just to have someone else do the cooking. There isn’t any reason to feel guilty about visiting the drive through when you make healthy decisions!

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

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

If you find this Is This Singapore Chicken Curry? recipe helpful please share it to your close friends or family, thank you and good luck.