literature

Arcane Treatise 284

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Stanton's Curry Chicken

2 tablespoons mustard seeds
4 tablespoons sesame oil
4 large yellow onions, chopped
8 ounces curry paste
10 curry leaves, minced
2 tablespoons grated fresh ginger
1 teaspoon grated fresh tumeric
1 teaspoon powdered ginger
1 teaspoon ground coriander
1 teaspoon fennel seeds, crushed
2 teaspoons 5-spice
5 cloves garlic, chopped
2 cups unsweetened coconut milk
8 ounces paneer cheese, or cream cheese
1/2 pound pearl onions
1/2 pound cherry tomatoes
1/2 pound small button mushrooms
4 large potatoes, diced
1 chile pepper
3 shallots, minced
2 cups rice wine
10 chicken thighs with skin and bone-in
salt, pepper and brown sugar

1) Rub chicken thighs generously with salt, pepper and sugar.  Now place thighs in a pan and pour over with curry paste and reserve.

2) In a large wok or skillet over high heat, heat sesame oil until fragrant.  Add mustard seeds: once seeds pop, add garlic, shallots, and half of chopped onions, and reduce heat to medium.  Let onions cook until they begin to color.  Once onions have caramelized, place 5 thighs, skin-side up, into the wok.  After five minutes, turn thighs over for another five minutes.  Remove and reserve the first batch, then replace and repeat with the remaining uncooked thighs.  Let thighs cool in a large soup pot, and reduce heat under wok to low.

3) Pour coconut milk, win, potatoes, and remaining chopped onions in soup pot.  Add remaining ingredients to the wok, and stirfry until cheese melts.  Now fold mixture into soup pot, cover with lid, and let cook at low for 2 hours.
Curry is an art, and something of an intricate witch's brew if you're not relying on the premixed, premade storebought stuff.
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