Palm Nut Chicken Curry Recipes

PALM NUT & CHICKEN CURRY

Steps:

• Blend the garlic, ginger, onion in a blender, then add it to a medium pan along with half the palm fruit concentrate and the chicken. Cover with water, add ½ tsp salt, then bring to the boil and simmer for 20 mins.
• Blend the tomatoes with the chilli in a blender or using a hand blender. Heat the oil in a separate pan and add the rest of the concentrate. Fry until golden brown, then add the tomatoes and 500ml of water. Simmer for 20 mins, or until the oil rises to the surface, stirring regularly.
• Drain most of the water from the chicken, but keep a little in the pan - the final sauce should be quite soupy. Add the contents of the tomato pan to the chicken pan, skim off any excess oil, then add the okra or aubergine and cook for an additional 15 mins. Serve with white rice balls.

CHEF JOHN'S PEANUT CURRY CHICKEN

Steps:

• Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
• Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
• Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
• Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
• Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat.
• Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

CHICKEN IN PEANUT CURRY

Steps:

• In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
• Set aside and cool adding cornstarch to thicken.
• While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
• Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
• Combine the garlic, onion and chicken with the sauce and heat.
• Spoon the chicken peanut curry over rice and enjoy.

FILIPINO CHICKEN CURRY

Steps:

• Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
• Pour 2 cups water into the saucepan once chicken has browned. Add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer 5 more minutes. Mix well.

THAI PINEAPPLE CHICKEN CURRY

Steps:

• Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
• In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
• Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

AFRICAN CHICKEN CURRY IN RICH PALM OIL

Steps:

• Cut the potatoes into large bite size pieces and boil them in water for 7 minutes. Discard the water and set potatoes aside.
• Finely dice all the onions. Peel and mince garlic cloves (I toss them in the spice grinder and pulse but do not use a garlic press). Mince or grind ginger (again I use a spice grinder for this). Cut the green peppers into large bite size pieces.
• Set aside 1 tsp of cumin seed for later. Grind the whole spice mix minus the 1 tsp cumin seed and combine with the ground turmeric (you can also use whole turmeric and grind with the whole spices but it's a pain because whole turmeric is rock hard and probably makes no difference versus the ground turmeric). Do not use pre ground spices.
• Heat the palm oil on high in a wide, deep nonstick pan. It should quickly begin to sizzle and smoke. Add the 1 tsp of whole cumin seed you set aside. Add the saffron. After a half minute or so add the diced onions. Stir around giving the onions a chance to brown. While you are doing this add the ginger, garlic and then the spice mixture. Once the onions are browned add the tomato, lemon juice (optional) and the coconut milk. Stir it up and then slowly mix in the yoghurt. You should have a nice looking sauce by now. Taste for salt and if not enough then add more to taste (do not do this after you add the raw chicken). Add the potatoes and green peppers and then the raw chicken thighs. Mix it up real good and lower the heat to low. Cover the pan tightly and let cook on the stove on low for approximately one hour checking on it occasionally (it should bubble a bit - if not turn the heat up a little). After one hour look at the sauce. If it is soupy then remove all the thighs and set aside and leave the pan uncovered and turn up the heat to high. Stand by at this point and intermittently stir while the sauce boils. Reduce to a medium thick sauce. Lower the heat back to low, return the chicken to the pan and stir it up. When you are ready to serve the food turn off the heat and chop the cilantro finely and throw into the pan and stir. Your curry is done. Serve over basmati rice or with warm naan bread.

CHICKEN AND NUT CURRY

Steps:

• Spice Paste:
• In a food processor, combine ingredients and process until smoooth (about 30 seconds). Transfer to a small bowl.
• Curry:.
• In a wok or large skillet, heat oil over medium heat and fry spice mixture until fragrant (about 2 minutes).
• Add apricots and chicken: cook for 1 minute.
• Stir in stock, cover and simmer until tender (10-12 minutes).
• Spoon into serving bowls and garnish with the extra cashew nuts and coriander. Serve with steamed rice.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

CHICKEN AND CASHEW NUT CURRY

Steps:

• Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
• Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.
• Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
• Check the seasoning and add the beans, cooking for another 5 minutes or so.
• While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
• Ladle into bowls, sprinkling with more of the cilantro as you go.

CHICKEN CURRY WITH NUTS

Steps:

• Cut chicken into medium pieces. Whisk yogurt in a large bowl, add salt and leave chicken in yogurt to marinade for at least 1 hr. Heat oil in a pot. Add all 5 spices and saute until it begins to crackle. Add onion and saute over medium heat until golden brown. Add ginger, stir for a minute. Add turmeric and red chili powder (dissolved in 3 Tbs water). Stir for a minute. Add chicken along with marinade, stir, add 1/4 cup water. Stir. Bring to boil. Cover and simmer until chicken is tender. Made a paste with poppy seeds, almonds, cashews, melon seeds and cream. Add paste to chicken. Add more cream or water to reach desired consistency. Serve with rice. Garnish with a handful of nut/raisin mix.

PEANUT CHICKEN CURRY

Steps:

• In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.

COCONUT CHICKEN CURRY

Steps:

• Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
• Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
• Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.