a fusion chicken curry
It’s almost end of October, just in time to join the monthly Foodie event: Royal Foodie Joust created by Jenn’s The Leftover Queen’s Forum-The Foodie Blogroll. Each month, the previous month winner will pick three ingredients for the following event.
Last month’s winner, Peter from Souvlaki for the Soul had made a tempting Greek dessert-Halvas of which his wonderful picture had certainly caught my attention immediately. He has picked the following ingredients for this month’s event:
Fennel (whole, ground, seeds)
Dairy (in any form)
Personally I am not fond of fennel bulbs (due to the liquorice) but fennel seeds seem to be okay when mixed with other things.
Out of curiosity, I did a little search about fennel seeds and learnt that Fennel Seeds are very effective for digestive problems. These seeds can be chewed for beneficial effects to the stomach. In India, these are routinely chewed upon after meals to aid in digestion after a rich meal while acting as a herbal mouth freshener.
Recently when I spent the holiday in France, I bought three boxes of candies because the tin-containers are pretty (see picture below). Each sweet has a fennel seed inside. I did not know why they have to be like that now I understand the reason behind…..
At first I do not plan to join this month’s event because of the choice of fennel. But tonight, I have a friend coming over for dinner and she hopes I can make something Thai for her so it inspires me to make this Northern Thai curry for her, it’s adapted from Darlene Schmidt’s recipe. We all enjoyed this curry very much, it had a very unique taste that blend the Thai and Indian curries together. I find making curries from scratch are always special because you cannot easily find the same taste in the restaurants. Whatsmore I like mixing things in general since I was little and it’s very nice to see how the spices can produce so many different flavors when mixed together. So here’s my entry:
- 1 small can coconut milk (165ml)
- 400g natural bifudus yogurt
- 1 tsp fennel seeds
- 1 tsp turmeric
- 2 shallots, cut into pieces
- 1 onion, cut into pieces
- 1 fresh tomato, cut into pieces
- 5 cloves garlic
- 1 red chili & 1 green chili (removed seeds and cut into small pieces)
- 2 stalks lemongrass, finely chopped
- 3 tbsp. fish sauce
- approx 6cm piece of ginger, grated
- 1 tsp shrimp paste
- 1 tsp cloves
- 1 tsp. ground cardamom
- 1/2 tsp paprika
- 1 tbsp graham masala
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
To put into the curry:
- 1 medium chicken, chopped into pieces
- 4 carrots, cut into pieces
- 1 purple onion
- 2 tomatoes, cut into big pieces
- 6-8 mini yellow aubergines, cut into halves
- 2 cinnamon sticks, break into halves
- 1 bunch of fresh parsley, cut with scissors only use the leaves
- Cut the whole chicken into pieces.
- Preheat the oven at 200°C.
- Make the curry sauce by blending all curry sauce ingredients in a food processor.
- Put the chicken, purple onion, carrots, aubergines and the cinnamon sticks into a baking tray and then pour the curry sauce over, stir until they are mixed with the sauce.
- Place the baking tray into the oven and bake at for 1 hour or so until chicken and vegetables are cooked.
- Remove the baking tray from the oven.
- Serve the curry on your favorite dish and generously sprinkle the parley on top.
- Serve with Indian Roti Parathra, basmati or long grain rice