Thai Red Curry Chicken Noodle Soup

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Thai Red Curry Chicken Noodle Soup

Ingredients

  • 1 4-oz. can red curry paste (I use Maesri brand)
  • 1-1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 6 kaffir lime leaves
  • 2 tablespoons palm sugar
  • 1/4 cup fish sauce
  • 1 14-oz. can full fat coconut milk
  • 6 cups chicken stock
  • 1 red bell pepper, sliced thin
  • 1 large carrot, sliced
  • 8 oz. small brown or white mushrooms, sliced
  • 1 lb vermicelli rice noodles (banh pho)
  • Optional garnish: sliced red onion, sliced chiles, cilantro, scallions

Method

Heat the curry paste in a large pot over medium heat for about 2 minutes, until fragrant. Add the chicken and cook, stirring, for another 3 minutes. Add the lime leaves, palm sugar, fish sauce, coconut milk, and chicken stock and stir. Bring to a boil, then reduce heat to low, cover, and let simmer for 10 minutes.

Add bell pepper, carrot, and mushrooms. Cover and let simmer for another 10 minutes or until vegetables are tender. Add the noodles to the broth during the last minute of cook time; they will soften within a few minutes.

Serve in large bowls, with desired garnish.

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NOTES

I love this. I got the idea from this post from Woks of Life but instead of following theirs, I very slightly tweaked my Thai Red Curry Chicken recipe to be a noodle soup. So delicious and even quicker than a standard curry since I don’t have to make rice on the side. Definitely going into rotation long-term.

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Thai Cashew Chicken

IMG_3305IMG_3300IMG_4663Thai Cashew Chicken
adapted from Eating Thai Food

Ingredients

For the chicken

  • 1-1/2 lbs. chicken thighs, cut into bite sized pieces
  • 1/4 cup flour

For the sauce

  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon kosher salt
  • 6 tablespoons stock or water

For the stir fry

  • 3 tablespoons vegetable oil, divided
  • 1 cup (4 ounces) cashews
  • 2/3 cup dry Thai birds eye red chilies (see Notes)
  • 2 tablespoons minced garlic (about 6 large cloves)
  • 1 medium sweet onion, sliced into wedges
  • 1 large red bell pepper, thinly sliced
  • 2 large banana chili peppers, cut in thin strips (see Notes)
  • 4 scallions, cut into 1- to 2-inch pieces

Method

Mix the chicken with flour to evenly coat.

Whisk all the sauce ingredients in a small bowl and set aside.

Heat 1 tablespoon oil in a wok or large frying pan over medium high heat. Fry the raw cashew nuts in the hot oil for about 30 seconds, until golden brown; scoop out and set aside. In the same oil, fry the Thai dry chilies for about 1 minute until crispy; remove and set aside.

Add another tablespoon of oil. Add the chicken and fry for about 5 minutes until golden and crispy. Remove and set aside.

Add the last tablespoon of oil to the pan. Add the garlic and stir fry for a few seconds, then add the onion wedges and stir fry until translucent. Add the bell pepper and banana pepper and stir fry for a minute or so. Add a bit of water in the wok if it gets dry. Add the seasoning sauce mixture and stir fry until the sauce thickens and become sticky.

Add the chicken, cashew nuts, and dry chiles and stir fry until everything is coated. Add the scallions, stir fry for only a few seconds, then turn off the heat. Serve with hot steamed rice.

NOTES

Until a couple of months ago, I never even knew there was such a thing as Thai Cashew Chicken. I WAS MISSING OUT. This is the perfect blend of Thai savory, spicy, slightly sweet flavors that I love so much. I seriously cannot stop making it.

Interesting note: I will forever be indebted to the original recipe writer here for instructing me to fry the dried chiles as one of the first steps for this dish. The depth of flavor that it adds is unbelievable – earthy, smoky, spicy – and, even more significantly, I now understand that those flavors are meant to be imparted from the fried chiles to the overall dish (which is why you don’t eat the dried chiles in the finished dish; they’ve already done their job!). I will henceforth be doing this with my other Asian recipes that involve dried chiles (e.g., my Kung Pao Chicken and Kung Pao Ground Chicken), which, up until now, have always been missing any flavor from the peppers. But I get it now!

Notes on ingredients: you can substitute chiles de arbol for the dry Thai birds eye chiles and substitute another bell pepper for the banana peppers, although the dish will not be quite as spicy (you can always add crushed red chile flakes at the table).

One Pot Cajun Chicken, Sausage, and Rice

IMG_3292.JPGOne Pot Cajun Chicken, Sausage, and Rice

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons Cajun seasoning, divided (I make my own, recipe shown here)
  • 4 bone-in, skin-on chicken thighs
  • 2 bone-in, skin-on chicken legs
  • 14 ounces andouille sausage, sliced
  • 2 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 cup long grain rice
  • 2 cups chicken stock
  • 1 teaspoon salt
  • Optional, for serving: minced fresh parsley, chopped scallions, Louisiana hot sauce

Method

Preheat oven to 350 degrees F.

In a large bowl, combine 1 tablespoon oil with 1 tablespoon of the Cajun seasoning and 1 teaspoon salt. Toss in chicken and use your hands to slather the mix all over the meat.

Heat the other tablespoon of oil in a deep skillet over medium high heat. Add the chicken, skin side down, and cook for 4 minutes or until well browned, then flip over and cook on the other side for another 2 minutes. Remove to a plate.

Add the sausage to the pan and cook until well browned, about 3 minutes; remove to a plate.

Add the garlic, onion, celery, and bell pepper. Saute for 3-4 minutes until the vegetables start to soften. Reduce heat to medium, then add the rice and stir to coat. Add the chicken stock, salt, and remaining tablespoon of Cajun seasoning. Stir to combine.

Place sausage and chicken (skin side up) back in the skillet on top of the rice. Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.

Bake for 25 minutes, then remove from the oven and take off the lid/foil. Return the skillet to the oven, uncovered, for 15 minutes or until only small puddles of liquid remain on the surface of the rice. Remove from the oven and allow to rest for 5 to 10 minutes, uncovered, so that any remaining liquid evaporates.

Serve with toppings, as desired.

NOTES

I must give credit for this dish to 1) Steve for seeing a recipe for one pot chicken and rice on Facebook and sending it to me for a meal idea; 2) The Chunky Chef for inspiring me to use the same method here as I do for my One Pot Mexican Chicken and Rice; and 3) Nagi at Recipetin Eats for coming up with such an awesome foolproof method in the first place.

With that out of the way…

THIS DISH YOU GUYS. OHMYGOD. No words. This ended up being one of the best things I have EVER made. So damn good and easy to boot. I cannot wait to have it again.

Chicken Parmesan Meatballs

IMG_1118Chicken Parmesan Meatballs
with thanks to Alton Brown

Ingredients

  • 1 cup panko, divided
  • 3/4 cup finely grated parmesan, divided
  • 1-1/2 pounds ground chicken
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, grated
  • 1/4 cup parsley, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1 jar (or 2-1/2 cups homemade) marinara sauce
  • 1 cup grated mozzarella cheese

Method

Heat the oven to 400 degrees F.

Mix together 1/2 cup of the panko with 1/4 cup of the Parmesan in a small bowl. Set aside.

Combine the remaining 1/2 cup panko, remaining 1/2 cup Parmesan, chicken, egg, 1 tablespoon olive oil, garlic, parsley, oregano, basil, and salt in a large bowl. Gently combine using your hands until just incorporated.

Divide the meatball mixture into 30 golf ball sized rounds and roll them in the panko/Parmesan mixture.

Heat the remaining 1 tablespoon olive oil over medium heat in a 12-inch oven safe skillet. Brown the meatballs in the oil, about 30 seconds on each side, working in batches if needed to avoid crowding the pan.

Add the meatballs back to the pan, along with the marinara, cover with the grated mozzarella and bake until the meatballs are cooked through, about 10 minutes, and the cheese is melted. Serve over cooked pasta or on top of crispy bread.

Chicken Tikka Masala

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IMG_0541Chicken Tikka Masala
adapted from RecipeTin Eats 

Ingredients

Chicken Marinade:

  • 2 lbs. boneless, skinless chicken thighs, cut into large (about 2-inch) chunks
  • 1 cup plain Greek yogurt
  • 12 cloves garlic, minced
  • 2 tablespoons fresh minced ginger
  • 2 teaspoons each salt, garam masala, cumin, coriander, paprika
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice

Cooking Chicken:

  • 2 tablespoons vegetable oil, or as needed

Curry Sauce Spices:

  • 1 tablespoon garam masala
  • 1 tablespoon paprika
  • 2 teaspoons turmeric
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon cayenne pepper

Curry Sauce:

  • 1 tablespoon vegetable oil
  • 1 large sweet onion, sliced
  • 2 tablespoons fresh minced ginger
  • 1 teaspoon salt
  • 6 cloves garlic, minced
  • 2 cups tomato sauce
  • 1 cup water
  • 1/3 cup half and half
  • 1 teaspoon sugar

Method

Chicken Tikka:

Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).

Heat 1 tablespoon oil in a nonstick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred (don’t worry if it is not fully cooked inside). Remove to bowl. Scrape out charred bits left in pan, add more oil if required, and cook remaining chicken. Remove to bowl.

Curry Sauce:

Add 1 tablespoon oil to the pan and turn heat down to medium high. Add onions, ginger, and salt. Cook, stirring constantly, until the ginger is starting to turn golden and the onions smell sweet, about 4 minutes.

Reduce the heat to medium. Add the garlic and cook for another minute. Add the Curry Sauce Spices, and cook for another minute, stirring constantly. Add tomato sauce and water and mix. Bring to a simmer, then cover and reduce heat to low. Simmer for 15 minutes, stirring occasionally.

Pour curry into a bowl, then use a stick blender to puree until smooth (or use a traditional blender). Return sauce to skillet. Add half and half and sugar. Add reserved chicken and stir. Simmer for a few minutes until the chicken is cooked through.

Garnish with minced cilantro, if desired. Serve with rice and/or naan.

NOTES

So, here’s the thing. I already have a recipe on this site for chicken tikka masala. I’ve made it probably a couple dozen times over the years, many times for guests and family, and everyone loves it. Everyone except me and Steve, that is. I mean, it’s good! But it never wowed us and in recent years we have much preferred my butter chicken or cashew korma.

Until now. Holy crap, this dish is AMAZING. I revised the original recipe in some significant ways, if only to make it fully a tikka masala rather than a cross between tikka masala and butter chicken, but I left the method of searing/charring and the spice and aromatics levels the same. I think both of those things were key because the end result has a crazy intense depth of flavor and a lovely heat, just as it should. I will not take my old recipe down, but no way am I going back to it after this!

Kung Pao Ground Chicken

IMG_3203IMG_3201Kung Pao Ground Chicken

Ingredients

For the sauce

  • 1 tablespoon black soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch

For the stir fry

  • 2 tablespoons vegetable oil, divided
  • 1 cup (4 ounces) dry roasted peanuts
  • 2/3 cup dried Chinese red or arbol chiles, heads cut off, left whole
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1-1/2 pounds ground chicken
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 red bell pepper, finely diced
  • 1 large zucchini, finely diced
  • 2 scallions, chopped

Method

Combine the black soy sauce, Shaoxing wine, rice wine vinegar, water, sugar, sesame oil, and cornstarch in a small bowl and whisk together. Set aside.

Heat 1 tablespoon oil in a wok (or large deep skillet) over high heat. Fry the peanuts in the hot oil for about 30 seconds, until golden brown; scoop out and set aside. In the same oil, fry the dried chiles for about 1 minute until crispy; remove and set aside.

Add the ground chicken, season with the salt and pepper, then stir fry, breaking it apart with a wooden spoon as it browns, for about 4 minutes, until mostly cooked through. Remove and set aside.

Add the other tablespoon of oil to the pan. Add the garlic and ginger and stir fry for a few seconds, then add the red bell pepper and zucchini and continue to stir fry for another 2-3 minutes, until the vegetables are just tender.

Add the sauce and cook until thickened, another minute. Add the chicken, peanuts, and chiles back to the pan and stir fry until everything is coated. Add the scallions, stir fry for only a few seconds, then turn off the heat.

Serve over white or brown jasmine rice with crushed chile flakes, if desired.

NOTES

I’m a little bit in love with this dish. It is essentially my Kung Pao Chicken recipe, but with ground meat, different vegetables, and an easier and more streamlined cooking process – which makes me want to replace my original with this one for the foreseeable future!

Skillet Biscuit Chicken Pot Pie

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IMG_3135Skillet Biscuit Chicken Pot Pie
with nods to Delish and Apple of My Eye

Ingredients

  • 1 large Russet potato, peeled and cubed
  • 1 large carrot, sliced into half moons
  • 1 large celery stalk, sliced into half moons
  • Salt and pepper
  • 1 teaspoon dried thyme
  • 4 tablespoons butter
  • 1 medium sweet onion, diced
  • 1 large clove garlic, minced or grated
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 2 cups chicken broth
  • 1 lb shredded cooked chicken (see notes)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 16-oz. can refrigerated biscuits

Method

Preheat oven to 350 degrees F.

Place the potato, carrots, and celery in a large pot. Fill with water to cover and bring to a soft boil, cooking for 10 minutes or until you can pierce through the potatoes with a fork easily. Drain and set aside.

Meanwhile, melt the butter in a cast iron or other large deep skillet over medium heat. Add the onion and garlic and cook 3-4 minutes until the onion is soft. Whisk in the flour and let cook for a minute. Add in the milk and chicken broth, whisking so no lumps remain. Reduce heat to medium low. Season the mixture with salt, pepper, and thyme, and let thicken for 3-4 minutes, stirring occasionally. Add the cooked vegetables, chicken, peas, and corn to the skillet and stir to coat evenly. Remove from heat

While the vegetables and sauce are cooking, put the biscuits on a parchment paper lined baking sheet and bake for 10 minutes to cook the bottom. Remove and top the chicken pot pie mixture with the half-cooked biscuits and cook for a further 6-8 minutes or until the biscuit tops are deep golden brown.

Serve hot!

NOTES

This was fantastic. A simple way to have pot pie without fussing over actual crusts.