Recipe of Homemade Is This Singapore Chicken Curry?

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Before you jump to Is This Singapore Chicken Curry? recipe, you may want to read this short interesting healthy tips about Discover The Truth About Superfoods.

You are what you consume. Quite plainly, you are. For instance, meats including poultry have amino acids which are vital as they could help to repair muscle tissue. The same goes for all other foods, so its important that you dine appropriately. Knowledge of how our diet effects our health and also the nourishment we need has led to more of us eating superfoods. Do you know what superfoods in fact are? We can really say that some foods add to our health and others do not. Bad foods contain empty calories that will just make you fat if eaten in excess and good foods which have calories designed to provide plenty of energy and also antioxidants to assist reduce sickness and disease. Superfoods, as youll have guessed, come under good fare.

Lycopene is definitely an antioxidant found in tomatoes which can be why they are also considered to be superfoods. Another superfood is spinach that is rich in iron along with one of the B vitamins called folate. Spinach might help you during your later years due to lutein in it that can help prevent you from going blind.

So with their nutritional value and antioxidant qualities it is definitely a good idea to begin introducing some superfoods into your day to day eating habits.

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

The ingredients needed to cook Is This Singapore Chicken Curry?:

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