What to Cook

This simple recipe has all the powerful flavour of a classic curry without any of the effort! Thanks to the trusty slow cooker, you can throw all the ingredients into the bowl and sit back and relax while it works its magic. And just because it’s easier doesn’t mean the flavour has to suffer. In fact, this mouthwatering curry sauce and tender chicken pieces are arguably better than the stove-cooked version thanks to the slow and steady pace that it’s cooked at. Ingredients 1.6kg whole fresh chicken 1 x 230g can bamboo shoots, drained 1 x 125g pkt frozen baby corn 4 fresh kaffir lime leaves, torn in half 1 x 400ml can coconut milk 1-2 tablespoons green curry paste (see note) 125ml (1/2 cup) chicken style liquid stock 1 cup (loosely packed) fresh basil leaves 1 tablespoon brown sugar 2 teaspoons fish sauce Fresh basil leaves, extra, to serve Steamed white rice, to serve Lime wedges, to serve Method Rinse chicken inside and out under cold running water. Pat dry with p...

Three decades ago, Kerene Spence cooked for a bed and breakfast inn here on Islesboro which, while it served dinner to its guests, never put her wonderful curried chicken, cooked Jamaican style, on the menu. She prepared that only for the owner’s visiting family members and staff because her traditional version called for keeping the bones in the small chunks of chicken that she tossed together with Jamaican-style curry spices. The idea was to put the chicken in your mouth and chew the meat off, and if you wanted, even to crunch up the smaller, softer bones and swallow them! I had the great good luck to work alongside her for a couple of summers, and I learned a lot, but never learned to enjoy bone-eating. The curried chicken meat, though, was wonderful, and I came to relish the allspice, nutmeg, and paprika that she added to the usual curry powder ingredients of turmeric, cumin, coriander, mustard powder, and ginger. I would watch her open jar after jar and sprinkle varying amoun...

Sangiacomo Vineyards 2018 Sonoma Coast Chardonnay ($55), our Wine of the Week, is complex, suave and sophisticated with beautiful balance and a sparkly finish. Fall fruit is right up front in this wine, with suggestions of pear, quince, baked apple and a richness that might have you thinking of brioche or that classic French dessert, tarte tatin. Laced into the wine’s aromas are threads of nutmeg, clove, cardamom and rose petals, qualities that can be used to create pairings that help the wine blossom into its full self. It makes a lovely aperitif on a hot evening, especially with some cheeses, nuts and condiments alongside. Try it with mozzarella fresca, Manchego, Estero Gold, macadamia nuts, cashews, dried pears, dried peaches and a mild chutney. If you like blue cheese, use a mild one and drizzle it with local honey to further the match. Add some good bread and a mustard or two on the side and you’ll have an almost effortless feast to enjoy on a warm night. The wine is excellen...

A GROOM saved his new bride's life on their honeymoon after she started choking on a chicken curry - then waved her off in an air ambulance. James Townley, 33, and wife Alyson 56, were expecting a hot and spicy post marriage break - but she nearly died after eating a tikka masala. 2 James Townley saved wife Alyson's life when she nearly died eating a tikka masala Credit: SWNS:South West News Service 2 The couple were enjoying a romantic meal when Alyson began choking and was taken to hospital Credit: SWNS:South West News Service They were dining on the ready meal in their romantic holiday cottage on the Isles of Scilly when she suddenly started choking. James gave her a smack on the back - dislodging some chicken from her throat. It managed to clear her airways - but Alyson was still struggling to breathe. James, a business development manager, was forced to dial 999 and first responders arrived at the scene within five minutes after the call. She was rushed to...

September 23, 2020 12:42 PM Site staff Posted: September 23, 2020 12:42 PM What You’ll Need 1 (12-ounce) jar roasted red peppers, drained 1 /2 cup chopped onion 1 cup chicken broth 1 /2 cup coconut milk 2 teaspoons curry powder 1 (15-ounce) can chick peas, drained 1 cup grated carrots 1  3 /4 pounds boneless, skinless chicken thighs What to Do In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder. Process or puree until completely smooth. Place sauce in a large, deep skillet. Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots. Place chicken thighs in sauce, being sure tops are covered. Reduce heat to maintain a simmer and cook, uncovered, 20 to 25 minutes, or until no pink remains in the chicken. Serve topped with sauce. Mr. Food Test Kitchen Tip! When using coconut milk, a common question that comes up is whether or not it’s the same as cream of coconut. Th...

September 23, 2020 1:06 PM Site staff Posted: September 23, 2020 1:06 PM The recipe for Quick Chicken Curry is available on mrfood.com. COPYRIGHT 2020 BY CHANNEL 3000. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

I loved the Thai House. I can remember going down to South Jackson to eat some of the most interesting and delicious dishes that I had ever tasted. The combination of flavors was amazing and something that I had never tasted before. I miss the old Thai House and I think about that restaurant every time I make chicken curry for dinner.  I love to serve food that people would not normally prepare for a dinner party.  You can catch guests off guard and get them to try something new.  At a recent dinner party, I decided to try my favorite Thai menu. It is very easy to prepare and you will be able to get most ingredients from any large grocery store or Asian grocery. Give it a try; it does not have to be spicy and you can adjust the heat level to the preferences of your guests.  Quick and Easy Green Curry Chicken In a large saucepan simmer a can of regular (not lite) coconut milk, with 1 or 2 tablespoons Green Curry Paste (more or less depending on your heat level) ov...

TALLAHASSEE, Fla. (WCTV) - Chef Levi Newsome of the Publix Aprons Cooking School whipped up this dish on the WCTV set. 3 tablespoons grapeseed oil 1 small yellow onion, diced small 1 red bell peppers, thinly sliced 1 small head bok choy, thinly sliced, white part, reserve leaves 6 green onions, white and green parts, thinly sliced 1 tablespoon Thai red curry paste 2 lb boneless, skinless chicken thighs 1 – 13.5 oz can light coconut milk Kosher salt and freshly ground black pepper Chopped fresh mint and cilantro leaves, for garnish Lime wedges, for serving Coat a large nonstick skillet with oil and add onions, red bell peppers, bok choy, green onions, and curry paste, cook until onions become translucent and beginning to brown. Add chicken and season with salt and fresh ground pepper. Sauté chicken until lightly brown. Pour coconut milk over chicken and vegetables to deglaze and stir gently. Cook just until warmed through and thickened a bit, about 3-5 minutes. Season w...

Chef Levi Newsome with the Publix Aprons Cooking School showcased this recipe on WCTV’s noon show. Total time -- 45 minutes (makes 10 servings) Ingredients -3 tablespoons unsalted butter -1 1/2 lb boneless, skinless chicken thighs, 1/2-inch diced -1 large sweet onion, finely diced -1 teaspoon kosher salt -3 tablespoons curry powder -Flour (for dusting) -1 (17.3-oz) box puff pastry sheets, thawed 1 egg, beaten with 1 tablespoon water Parchment paper -8 oz Gruyere cheese, shredded Method 1. Preheat oven to 425°F. Heat butter in large sauté pan on medium-high 2–3 minutes; add chicken, onions, 1 teaspoon salt, and curry powder. 2. Cook 10–12 minutes, stirring occasionally, until browned and chicken is 165°F. Remove pan from heat; set aside to cool. 3. Roll each pastry sheet, on a floured work surface, into a 12- x 16-inch rectangle. Fold in edges a 1/2-inch to form a rim; prick bottom of pastry with a fork then brush folded edge with egg wash. 4. Arrange pastry rectangle on...

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Chicken, marinated in a blend of black pepper, lemon, ginger, garlic, yogurt, onion and five spices, gets put in a baking dish and sent to the oven. That’s it; that’s the dish. Dinner is served. It’s a quidditative recipe from “At Home With Madhur Jaffrey”: It showcases the power of spices, in tandem, and edits out a bunch of steps from a traditional preparation without sacrificing flavor. You don’t need to precook your wet aromatics separate from your dry, or brown your meat. If you want a hint of sweetness, Jaffrey suggests adding 2 tablespoons of golden raisins. This recipe is from Week 2 of Voraciously's Essential Cookbooks newsletter series. For more recipes like this one, sign up here. It appears as published by Jaffrey in "At Home With Madhur Jaffrey," with minor edits for clarity. Servings: When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the...

Servings: 4 Prep time: 15 minutes Total time: 1 hour, plus 4 hours marinating Ingredients 1 ½ pounds|683 grams boneless and skinless chicken thighs, cut into 1-inch pieces 1 tablespoon white vinegar 7 scallions, chopped ½ medium yellow onion, diced 3 tablespoons|20 grams Jamaican curry powder 3 tablespoon vegetable oil 2 tablespoons|6 grams chopped thyme 1 tablespoon chicken bouillon 1 tablespoon minced ginger 1 teaspoon allspice 1 teaspoon freshly ground black pepper, plus more to taste 1 teaspoon kosher salt, plus more to taste 3 garlic cloves, minced 1 scotch bonnet, minced 1 large russet potato, cut into 1-inch pieces cooked white rice, to serve roti, to serve Directions 1. Toss the chicken with the vinegar, then rinse under water and pat dry. 2. In a large ziplock bag, toss the chicken with the half of the scallions and onion, 2 tablespoons of the curry powder, 1 tablespoon oil, half of the thyme, the bouillon, ginger, allspice, black pepper, salt, garlic, ...

Quarantine Cuisine: How La Palma chef Craig Harding makes his clean-out-the-fridge chicken curry We’re asking Toronto chefs to show us what they cook up using basic pantry supplies while they self-isolate at home Like many of us, chef Craig Harding is confined to his home. We asked the social-distancing chef to whip something up with ingredients he already had on hand. His recipe: a slightly tweaked version of his mother-in-law’s chicken curry. Craig Harding—chef-owner of La Palma and Constantine—has been roughing it at his cottage since mid-March. Although he’s typically not a handy guy—“I can’t even hang a picture straight,” he says—he’s been spending his quarantine time learning how to landscape. “I’ve been watching a lot of YouTube videos, learning how to build stairs and retaining walls,” says Harding, who’s been working up a hearty appetite lugging large rocks and digging holes. One of his go-to meals is this chicken curry, which Harding adapted from his mother-in-law...

Now more than ever you need a backlog of dishes that take minimal effort, taste delicious and make just enough to feed two people, so that you’re avoiding waste and eating fresh every single day. This Thai red curry is a great place to start as it has a super simple recipe that involves a bunch of ingredients you probably already have sitting in your pantry. Simply throw them all in a pan, cook them up and enjoy! Ingredients 2 teaspoons peanut oil 1/2 red capsicum, thinly sliced 1/2 small zucchini, thinly sliced 2 tablespoons Thai red curry paste 1 (150g) chicken breast fillet, thinly sliced 1/2 cup jasmine rice 1 cup chicken style liquid stock 1/3 cup coconut milk 50g green beans, trimmed, sliced 1 tablespoon chopped fresh coriander leaves 2 teaspoons lime juice 1 teaspoon fish sauce Method Heat oil in a heavy-based saucepan over medium-high heat. Cook capsicum and zucchini for 1 to 2 minutes or until softened. Add paste. Cook until fragrant. Add chicken. Cook for ...

COCOONED, self-isolating, looking for a treat, in this improving weather a chicken curry can be light and just right. Easy to make, there are plenty of recipes online and in cookbooks . Try mixing 2tsp curry spices (ginger, turmeric, cumin, chilli), juice of half a lemon or lime with 1tbsp peanut or other nut butter. Slide under the skin of chicken before roasting. Also try rubbing curry spices on chicken pieces, add coconut milk or a can of tomatoes and cook gently on the hob, lid on, for 30 minutes. If you still feel like a treat, call to local restaurants which have stayed open to do takeaways and local shops which continue to stock delicious food. They are offering a terrific service, especially to those who are providing vital care for patients in hospital or at home. It seems many still don’t appreciate what they are all doing. A simple ‘thank you’ would make all the difference. Before the crisis we tasted supermarket offerings, and later included independent food outlets as...

The latest lifestyle, fashion and travel trends This is a super-fast and simple way to make a delicious curry. I am using leftover roast chicken, but of course you can use raw chicken (just cook it off first), beef, pork, prawns or make it vegetarian by using chickpeas or a mix of pulses. You could also add in a handful of frozen peas, that will add a lovely sweetness to it. You can watch me make it on my IGTV channel @clodagh_mckenna with a delicious glass of Gavi di Gavi! Easy Chicken Curry Serves: 4 Prep time: 15 minutes Cook time: 20 minutes Serve with: Broglia Gavi di Gavi DOCG, £10.49 from Waitrose Ingredients 1 tbsp olive oil  1 onion, diced 3 cloves of garlic  1 tbsp fresh ginger, grated 2 tsp ground cumin  2 tsp paprika 1 tsp garam masala 3 tbsp tomato puree  200g natural yoghurt 400ml chicken stock/ broth, hot   Juice of 1 lemon  400g cooked chicken (shredded)  Method Place a saucepan or casserole dish over a...

HILLSBORO, OR (KPTV) – A restaurant in Hillsboro is giving back to local officers as it kickstarts its new to-go service. Southern Spice Indian Kitchen on Northeast Imbrie reopened on Wednesday after being shut down for three weeks due to the COVID-19 pandemic. The business is just open for to-go orders, and their first order on Wednesday was for the Hillsboro Police Department. With so many other places closed, they said they wanted to give back to the people on the front lines as a way to say thanks. “It’s not only for the business … we need to give some service to the people because this is a very difficult time,” Taj Sainubeen, the restaurant’s manager, said. The restaurant made chicken curry and vegetable marsala for the officers. The officers also got a desert with their meals. Copyright 2020 KPTV-KPDX Broadcasting Corporation. All rights reserved.

This is comfort food. When I was growing up in the United States, it’s a dish my paternal grandmother made often for her Saturday dinners or Sunday lunches for the family. And, when I left home, it was a familiar dish to order at inexpensive “rice plate” Chinese restaurants. It’s something I make at home, too, although my recipe is slightly different from my grandmother’s: she didn’t use fish sauce but I do, and I prefer to add coconut milk instead of the canned evaporated milk she used. But it still tastes of home. Curry powders vary a lot in flavour, depending on the spices used. I use the Koon Yick Wah Kee brand, which is made in Hong Kong. If you like a slightly spicy curry, and there’s not enough chilli in your brand of curry powder, add a small amount of cayenne pepper or Korean chilli flakes (gochugaru). It shouldn’t be very spicy though – the flavour should be mild and slightly sweet. I use a fresh, small chicken for this, that's been cut into nine pieces (two drumstick...

Middle West Spirits, a resourceful business that made its initial splash as a pioneering local distillery, is taking a proactive approach to the coronavirus outbreak. And the liquor-manufacturing company’s response to the pandemic is spiked with shots of innovation and empathy: It is switching from producing vodka and whiskey to making alcohol-based hand sanitizer for frontline first responders. Service Bar, Middle West’s excellent fine-dining arm, also is adjusting to the crisis with thoughtfulness and flair. After Gov. Mike DeWine declared that restaurants could offer only takeout and delivery food, the eatery released a detailed plan for customers to safely and easily procure its playful-yet-sophisticated dishes. Patrons can order online or on the phone; I chose online. I placed my request early in the afternoon and took advantage of the option to select a pickup time (later that evening). As per instructions, I phoned when I arrived — which was five minutes before my scheduled h...

KCRW Events - COVID-19 As things change quickly, we’re doing our best to keep up to date with events as they get postponed or cancelled. Please check the organization/venue’s direct website for up to date information. Stay safe, be well, thank you for listening to KCRW.