TFC Chicken Curry

A good chicken curry can fix almost anything. For those not accustomed to spicy food, you need to understand the science behind why this darling dish is Asia’s most favourite. Almost every home has a well protected family recipe.

The chili that is used in the curry (or capsaicinoids in it) binds to the receptors in the lining of the mouth. This receptor registers pain from heat, creating sort of a burning feeling, resulting from the flow of calcium ions between the cells. This molecule has an electron poor area, which is attracted to the electron rich area of the receptor protein. Regular intake of  spicy food can deplete these receptors, enabling you to eat hotter chillies with the same effect. The burning sensation causes our body to release endorphins,  the natural painkillers, resulting in a feeling of happiness and well being.

Ingredients
• ½ chicken cut into moderate pieces
• 3 tablespoon of vegetable or cooking oil
• 1 cup of fresh coconut milk
• Some coriander leaves chopped roughly
• 2 Potatoes diced into big chunks
• 1 medium tomato, cut into quarters
• 1 cup water
• Whole spice
o 1-2 Star anise
o 3 cloves
o 1 cinnamon
o 2 cardamon
o 1 teaspoon fennel seeds
• Salt

Paste 1
• 6 garlic cloves
• 3.shallots (small red onions)
• 1” ginger
• 1 lemon grass ( peel the outer layer), slice them ( don't use the green more woody part at the top )
• ½” blue ginger/ galengga
• ¼” yellow ginger
• Water enough to blend the paste

Paste 2
• 2 – 3 tablespoon chicken curry powder
• 1 tablespoon plain Chili powder
• 2 candle nuts
• Water enough to blend the paste

Directions
• Blend paste 1 and 2. Set them aside.
• Place a heavy pot on medium flame and pour oil.
• Throw in the whole spice into the hot oil. Temper until spices releases fragrance.
• Next add paste 1 and cook till translucent and fragrant.
• Add the chicken and mix evenly till all the chicken pieces are coated with the paste.
• Add the tomato and a dash of salt. Let everything cook for just a few minutes.
• Now add paste 2, potatoes, and mix evenly.
• Turn the flame slower if needed and cover for 4 minutes. Keep watch, so that the paste doesn't burn but gently cooks with the chicken and the potatoes.
• At this point the chicken should start to release it’s juices into the paste and lighten it a bit.
• Add sufficient hot or warm water to the curry to the consistency that you wanted. Still keep it thick so that you can add the coconut milk last.
• Let everything simmer till the potatoes are perfectly cooked.
• Lastly add the coconut milk and let it come to a simmer.
• Taste and adjust salt.
• Lastly add the coriander leaves and turn off the flame.

Notes: Serve with white rice, noodles, flat bread or toast. Goes well with a fresh cucumber and pineapple salad on the side.

Spicy Fried Chicken

A Sunday picnic without some old fashion fried chicken is just a complete bore. How else would one spoil themselves and their loved ones. Pick a healthy free range chicken and you will certainly notice the difference in the meat quality and overall taste. This recipe is pretty straight forward and the coconut cream is optional, but does add a tropical tone to the chicken.

Spicy Fried Chicken

Ingredients

• 1 chicken cut into medium size pieces (4 to 6 minutes cooking time roughly)
• 2 tablespoon coconut cream (optional)
• Salt
• 3 eggs beaten
• Canola oil for frying

For the Marinate

• 8 cloves garlic
• 1 shallot
• 1 inch ginger
• ¼ cm yellow ginger
• 6 to 8 dried chillies, seeded and soaked in water
• ½ teaspoon fennel seed
• ¼ teaspoon coriander seed
• ¼ cumin seed

For Coating

• 1 ½ cup flour
• ½ cup corn flour
• 2 cloves
• 1 star anise
• 1 inch cinnamon
• ½ teaspoon paprika powder
• 1 tablespoon white pepper
• Salt to taste

Direction

• Blend all the items for the marinate with a bit of water to form a fine smooth paste.
• In a big bowl, mix the chicken pieces with the paste mentioned above, salt and coconut cream thoroughly. Set it aside to marinate for 2 hours minimum (best 5 hours).
• In the meantime dry blend the clove, star anise, cinnamon and white pepper to form a fine powder.
• In a rectangle baking tray mix flour, corn flour, paprika powder, salt and the dry blended spice powder evenly. Set it aside for coating the chicken later.
• In another bowl, beat the eggs till light and smooth.
• Once chicken is ready (marinated enough), heat the deep fryer on medium heat.
• Take the chicken pieces, dip into the beaten eggs, coat generously with flour mix and place it carefully into the fryer.  
• Let•it fry for 2 to 3 minutes on each side. Once chicken is golden and crispy, take the chicken out and drain it on a paper towel.
• Repeat the dipping, coating and frying of chicken pieces until all the chicken pieces are fried.

Serving Notes: Pack it for your Sunday picnic, brunch, or lunch. Serve by itself, or with home made chili or mayo sauce. Also goes well with rice mix, or to complement noodles.

Chicken in Black Sesame Sauce

This is an ancient recipe tweaked to fit current times. The dish uses black sesame for the base of the sauce, that is packed with nutritional goodness to protect liver, kidney and blood production. It’s sweet and peppery flavours are both comforting and warm to the stomach. The nutty aromas create an almost carefree, blithe atmosphere that can nurture anyone back into high spirits after a hard day’s work. The results are best when the chicken is marinated accordingly. As such this recipe does require a bit of pre-planning and prepping. However, the cooking process is pretty straight forward and is easy to follow.

Ingredients

• ½ kilo boneless chicken
• 2 tablespoon black sesame
• 1 tablespoon black pepper
• 2 green chillies
• 6 cloves garlic made into paste
• 1 inch ginger made into paste
• 6 shallots diced finely
• ¼ cup coconut oil
• 1 teaspoon sugar (or molasses sugar)
• Salt to taste

Directions

• Mix chicken, garlic, ginger and salt in a bowl. Marinate for 2 hours.
• Heat oil in pan and once oil is hot add the sugar or molasses into the oil. Let it caramelised a bit and then add the onions.
• Cook the onions till they caramelise, then add the chicken. Let it cook.
• In the meantime blend sesame, pepper and chillies into a fine paste (use 1 to 2 tablespoons of water)
• Once chicken turns brown just slightly (but still juicy), add the sesame paste and let it thicken (add a bit of water if needed but not more than 2 or 3 tablespoon).
• When chicken is almost done the sesame paste will start to cover and stick to the chicken.  Oil too will start to separate. At this point the chicken is ready and you can dish them out on a plate.  

Serving note: Serve with plain white/brown/red rice or bread.

Happy Cooking!