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Singapore Satay Chicken Curry
emointhekitchen If you love bold, fragrant flavours, then Singapore Satay Chicken Curry is a must-try dish! Although cooks traditionally serve satay on skewers, this recipe incorporates all the deliciousness into a hearty curry. It creates a satisfyingly rich meal that’s easy to prepare and requires no skewering. You will need: Satay Seasoning 1 1/2 tsp coriander powder 1 1/2 tsp cumin powder 1 1/2 tsp turmeric 1 1/2 tsp paprika 1 1/4 tsp Kashmiri chilli powder 1 tsp Madras curry powder salt & brown sugar Chicken 750g chicken breast, chopped 1/2 onion, chopped Satay Sauce 2 tbsp olive oil 1/2 cup onion, chopped 4 garlic cloves, chopped 1 cup chicken broth…
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Herb Chicken
emointhekitchen If you’re looking for a mouthwatering dish that’s both simple and impressive, look no further than this herb chicken recipe. Perfectly cooked chicken thighs infused with aromatic herbs and a splash of white wine create a flavour explosion that will delight your taste buds. You will need: 5 pieces of chicken thighs 1/2 cup dry white wine 150g softened butter 4 garlic cloves, minced 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh thyme, chopped Salt, to taste Procedure: Preheat your oven to 200°C. In a bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, and salt. Mix them until thoroughly blended. Gently loosen the skin of each…
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Chicken Korma
emointhekitchen Korma is a curry dish that hails from the Indian subcontinent, deeply influenced by the exquisite Mughlai cuisine. As it traversed through time and cultures, Korma adapted elegantly to Anglo-Indian and British palates, becoming a beloved favourite across various regions. What is Korma? At its core, Korma consists of tender meat or vibrant vegetables slow-simmered in a rich blend of yoghurt, water, or stock. The addition of a carefully selected array of spices creates a thick, flavorful gravy that distinguishes Korma from other curries. Notably, its flavour profile is subtler compared to many non-vegetarian dishes, offering a more aromatic experience that pleases the senses without overwhelming them.g Try Your…
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Chicken Do Pyaza
emointhekitchen Do Pyaza, meaning “double onion,” refers to this classic North Indian curry, which features slow-simmered onions that caramelise beautifully, giving the dish a deep, rich flavour. Do Pyaza is best enjoyed with tandoori roti or rice. You will need: olive oil 3 chicken quarters 6 cloves garlic, roughly chopped 2 white onions, finely chopped 400g+400g chopped tomatoes 140 g tomato paste 200 g coconut milk 1 tbsp garam masala 140 g new potatoes 6 shallots peeled and halved 1 tsp ginger powder 2 bay leaves 1 fresh green chilli 2 tsp Kashmiri chilli powder) 1 tsp turmeric powder 1 tbsp cumin 1 tbsp coriander powder 150 mls water 140…
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Chicken in salt
emointhekitchen Salt-baked chicken, a famous dish originating from the Cantonese Hakka people in Huizhou, Guangdong. This dish carries a rich culinary legend that has spanned over three hundred years. The Origin of Salt-Baked Chicken Historians trace the origins back to the coastal area of Huizhou during the mid-Qing Dynasty. In an era when preservation methods were essential, workers in the salt fields created a fortuitous culinary innovation. They wrapped cooked chicken in gauze paper and buried it within a salt pile, inadvertently discovering that this method not only preserved the chicken but also imbued it with a distinct flavour. The Evolution of a Dish As the years passed, making chicken underwent significant…
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Indonesian chicken
emointhekitchen Traditionally, chicken is fried, but it is better to pre-bake it in the oven. This is a relatively unusual dish because the sauce is white and does not include the chilli or turmeric that are traditional to Indonesian cuisine. The dish is most often garnished with fried onions. You will need: 3 chicken quarters 4 cloves of garlic 1 onion, sliced 8 almonds 1 teaspoon ground coriander 3 tablespoons oil 4 cm fresh ginger 3 lime leaves 2 bay leaves 1 teaspoon granulated sugar 400 ml coconut milk salt&sugar Procedure: Preheat the oven to 190 °C. Cut the chicken into four or eight pieces. Salt them and put them…
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Madras chicken curry
emointhekitchen Madras, one of India’s major cities, is the capital of the state of Tamil Nadu and the culinary hub of South India. It is surrounded by long stretches of beautiful beaches, stretching from the Bay of Bengal in the east to the Indian Ocean in the south. Vegetarian dishes predominate, but the small Muslim and Christian communities boast a range of delicious poultry and meat dishes. This is one of them. You will need: 450g chicken breast 300g tomato puree 1/4 tsp fennel 1 tsp ginger powder 1 1/2 tsp coriander powder 1 teaspoon Madras curry powder 1 tsp Kashmiri chilli powder 1/4 tsp turmeric powder 2 tbsp lemon…
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Malays spicy chicken with soy sauce
emointhekitchen A simple but delicious dish locally known as ayam kecap reveals a Chinese influence. Although Malaysia has a long history of a large Chinese population, it dates back to the 15th century, when the city of Malacca became one of the world’s most important trading posts. They have developed a unique cuisine, known as Nonya, which is influenced by the native Malays. You will need: Olive oil 500g chicken breast 1/2 cauliflower 3 onions, sliced 3 garlic cloves 3-4 fresh red and green chillies 1/2 teaspoon nutmeg 6 cloves 400 ml chicken broth 1 teaspoon tamarind pulp, soaked in 3 tablespoons of hot water 2-3 tablespoons dark soy sauce…
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Coq au vin (Chicken in wine)
emointhekitchen Coq au vin, which translates to “chicken in wine,” is a traditional French dish that beautifully harmonises flavours with its rustic ingredients. This dish not only represents the heart of French cuisine but also provides a warm, comforting meal that is perfect for any occasion. Let’s dive into the recipe! You will need: 3 chicken quarters 7 balls of allspice Olive oil Salt and pepper 100 g pancetta 6 shallots, cut in half 1 large carrot 4 cloves of garlic 175 g small mushrooms (Champignon) 2 tablespoons tomato paste 4 teaspoons fresh thyme 1 teaspoon dried rosemary 2 tablespoons plain flour 700 ml dry red wine 500 ml chicken…
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Vietnamese chicken
emointhekitchen A quick and easy Vietnamese dish featuring an unusual combination of ginger, orange powder and chilli. Served garnished with roasted peanuts. We need: 450 g chicken breast 1/2 smaller cauliflower 1 tbsp olive oil 2 cm fresh ginger, finely chopped 1 crushed garlic clove 1 fresh green chilli 150 ml chicken broth 1 tbsp fish sauce 2 tsp sugar 1/2 tsp salt juice of 1/2 lemon 50 g roasted peanuts 1/2 tsp orange powder rice or rice noodles Procedure: Preheat your oven to 220 degrees Celsius. Place the cauliflower slices on a baking sheet and drizzle them with olive oil and garlic powder. Roast them for about 30 minutes,…
