Cà Ri Gà - Coconut Chicken Curry

Ingredients

Kipmarinade:

900 g kipdijfilet, in hapklare stukken

1 tsp zout

2 tsp kippenbouillonpoeder

1 tbsp kristalsuiker

¼ tsp gemalen zwarte peper

1 tbsp Madras currypoeder

½ tsp kurkuma

Curry:

60 ml plantaardige olie

2 citroengras

5 teentjes knoflook, fijngehakt

1 grote sjalot, fijngehakt

3 laurierblaadjes

400 ml water

400 ml kokosmelk

1 wortel, geschild en in plakjes van ongeveer 1 cm

1 aardappel, geschild en in stukken van ongeveer 2 cm

½ gele ui, in parten gesneden

1 tsp zout

1 tbsp vissaus

1 tbsp kristalsuiker

Garnering:

verse koriander

lente-ui, fijn gesneden

fijngesneden limoenblaadjes

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Directions

Marineer de kip met het zout, bouillonpoeder, suiker, zwarte peper en het gele currypoeder gedurende minimaal 15 minuten.
Gebruik je grotere stukken kip of drumsticks, marineer dan minimaal 2 uur of een nacht in de koelkast voor het beste resultaat.
Verhit de plantaardige olie in een middelgrote koekenpan, wok of braadpan met deksel op middelhoog vuur.
Voeg de knoflook, sjalotten en laurierblaadjes toe.
Bak 1–2 minuten tot alles geurig is.
Voeg de gemarineerde kip toe en schep om totdat alle stukken gelijkmatig bedekt zijn met het kruidenmengsel.
Voeg het water toe en gekneusd citroengras.
Doe de deksel op de pan en laat 30 minuten zachtjes sudderen op middellaag vuur.
Roer de kip af en toe door de vloeistof zodat alles gelijkmatig gaart.
Gebruik je grotere stukken kip, laat dan nog eens 15 minuten extra sudderen.
Voeg de kokosmelk, aardappelen, wortels en ui toe.
Doe de deksel weer op de pan, maar laat een kleine opening zodat de kokosmelk niet overkookt.
Laat 10 minuten zachtjes sudderen op middellaag vuur, of totdat de aardappelen en wortels gaar zijn.
Verwijder de limoen-, citroen- of laurierblaadjes en gooi deze weg.
Voeg het zout, de vissaus en de suiker toe.
Garneer met dun gesneden koriander, lente-ui of fijngesneden limoen- of citroenblaadjes.
Serveer met gestoomde rijst, rijstnoedels of een warm stokbrood om de saus op te dippen.

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Main

Homemade Reduced-Salt Chicken Stock Makes approximately 2.5–3 litres Ingredients * 1.5–2 kg chicken bones/carcasses * chicken frames are perfect and inexpensive * wings, necks and backs are also excellent * 2 large carrots, roughly chopped * 2 celery stalks, roughly chopped * 2 brown onions, quartered * 4 garlic cloves, lightly crushed * 2 bay leaves * 6–8 whole black peppercorns * Small handful fresh parsley, including stalks * 2–3 sprigs fresh thyme, optional * Approximately 3.5–4 L cold water, or enough to just cover everything * No added salt I actually recommend making it without salt altogether. Then when you use 1 cup in a recipe, you control the salt in that particular dish. It essentially becomes your own no-added-salt chicken stock. Method 1. Optional, but excellent for flavour: place the chicken bones on a roasting tray and roast at 200°C fan-forced for 30–40 minutes, until lightly golden. You don’t need them deeply browned. 2. Transfer the bones to a large stockpot. Add the carrot, celery, onion, garlic, bay leaves, peppercorns, parsley and thyme. 3. Pour over enough cold water to just cover everything. You don’t want excessive water because you’re aiming for a flavourful stock rather than a watery broth. 4. Slowly bring it just to a simmer. 5. Once simmering, turn the heat right down. You want the occasional gentle bubble — not a rolling boil. 6. Simmer uncovered for around 3–4 hours. Occasionally skim away any foam/fat that rises to the surface. Add a little hot water if necessary to keep the bones mostly submerged. 7. Strain everything through a fine sieve. Don’t press or mash the vegetables through; just allow the liquid to drain. 8. Return the strained stock to the clean saucepan and simmer uncovered for another 20–40 minutes, if needed, until you’ve got roughly 2.5–3 litres and the flavour is pleasantly concentrated. 9. Cool promptly, then refrigerate. Once completely cold, you’ll probably see a layer of chicken fat set on top. Lift this off for an especially low-fat stock.

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Cà Ri Gà - Coconut Chicken Curry

Ingredients

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Directions

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