Jamaican Curry Powder:.
Toast the cumin,
cube chicken breast and marinate in your favorite curry paste (ideally over night).
broil or pan fry the chicken and let cool.
dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
add curry, salt and pepper to taste.
butter all slices of bread all the way to the edge.
spread curry chicken paste onto bread, top with another slice.
cut the crust off the sandwiches and cut into small triangles or slices.
Cut chicken into 8 pieces, or more
egrees F.
Arrange the chicken breasts in a single layer
or a garnish. Cut the chicken into thin slices that will
Cut chicken into small pieces.
Mix
a bowl. Many Vietnamese Chicken recipes usually require a short time
Wash chicken.
In a medium bowl
nions. While onions cook, dredge chicken pieces in a plastic bag
Start by making the curry. Heat 1 tbsp of the
oom temp before serving.
Chicken:
Cut away any hard
Thread chicken onto 8 skewers. Whisk together curry paste, coconut milk and lemon juice then pour over chicken to marinate. Cover with plastic wrap and chill for 1 hour.
Heat a large frying pan over medium-high heat. Drain skewers, reserving marinade. Spray skewers with oil. Cook for 2-3 mins, or until browned lightly. Add reserved marinade, bring to a boil then reduce heat and simmer, uncovered, for 10-12 mins, or until chicken is cooked through.
Serve skewers drizzled with sauce.
Bring a deep frying pan of water to a boil over high heat. Add chicken, ensuring it is completely covered by liquid. Reduce heat to low. Simmer gently for 10-12 minutes. Remove from pan and set aside to cool.
In a large bowl, combine mayonnaise, sour cream, chutney and curry paste. Season to taste.
Thinly slice chicken and add to mayonnaise mixture with apricots, almonds, cilantro and raisins. Toss gently to combine.
Divide lettuce wedges among 4 bowls and spoon chicken mixture over. Garnish with extra cilantro leaves to serve.
For the chicken, combine curry powder and coconut milk in a bowl. Add chicken and toss to coat. Season. Preheat grill to medium. Cook 6 mins each side, or until browned and cooked through.
Place mango, chili peppers, cucumber, mint and lime juice in a bowl and toss to combine. Serve with chicken and naan bread.
Stir-fry chicken, in batches, in heated oiled wok on high heat until browned. Remove from wok.
Add curry paste to wok; cook, stirring, about 30 seconds or until fragrant.
Return chicken to wok with coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until chicken is cooked through.
Add snow peas to wok; simmer, uncovered, 1 min.
Melt the butter in a small saucepan and saute the curry powder, apple and onion until the onion is transparent Add the soup and cream and combine.
Reduce heat to lowest setting.
Salt and paprika the chicken and place the pieces in a layer on a shallow buttered baking pan.
Pour the sauce evenly over the chicken and bake uncovered at 350 for 60 minutes (or until chicken is very tender).
In large saucepan, heat oil over medium heat. Saute onion, lemongrass and ginger for 2-3 mins, until tender. Add sweet potato and curry paste. Cook for 2-3 mins, stirring often, until fragrant. Add chicken stock and pepper. Bring to a boil then reduce heat to medium and simmer, covered, for 10-15 mins, until sweet potato is just tender.
Add coconut milk, chicken and rice. Simmer for 2-3 mins, until meat is just cooked through. Serve topped with fresh cilantro.
Curry Marinade: Process first 7 ingredients
Heat 1/2 cup coconut milk in a wok over medium-high heat for 4-5 mins, or until milk starts to separate. Add curry paste and cook, stirring, for 2 mins, or until fragrant. Add remaining coconut milk, lime leaves and chicken. Bring to a boil then reduce heat and simmer for 5-6 mins, or until chicken is cooked through.
Stir in bamboo shoots, fish sauce, brown sugar, lime juice and cilantro. Simmer for 1 min, or until heated through. Serve immediately with rice, lime wedges and fried shallots.
Heat creme fraiche, curry paste and garlic puree in a small frying pan, stirring, until melted. Add chicken and apricots. Simmer for 2-3 mins, until sauce has reduced and coats chicken. Remove from heat.
Stir in yogurt and cilantro. Season. Spoon onto warm tortilla and fold over to enclose filling. Garnish with extra cilantro leaves. Serve.