Month: March 2022

2022 World Cuisine Tour (Chicken) 3-12-22

On By Heather HoustonIn 2022 World Cuisine Tour (Chicken)Leave a comment

March 12th, 2022: Maldivian Chicken Curry (Maldives)

“The country randomizer selected Maldives. Maldivian Chicken Curry is on the menu…I had to first figure out exactly where the Maldives are….then I realized, “oh, it’s close to Sri Lanka!”

So this should be interesting.

The recipe is pretty straight forward, and the curry quite mild. You start off with an onion chopped or sliced and sauté it in a little vegetable oil gently for about 10-minutes, add a pile of finely chopped garlic and ginger and two hot green peppers (we used Soriano and jalapeño). When that has cooked down you add the spices. Mild chili powder, mild curry powder, turmeric, cumin, curry leaves (we used bay leaves), and cinnamon sticks. For a little more heat I added a little peri peri, cayenne pepper and some Sri Lanka curry powder (which is black pepper based). All that cooks down then you add a little tomato purée and water (I added chicken stock). When that’s simmering, in goes the skinless chicken thighs bone in, and it cooks covered for 45 minutes. Next you add a can of coconut milk, bring it to a boil and then serve it over rice dressed with some coconut.

What truly satisfying curry. Really savory and mild with just a little heat. Not sure how hot it was, we put some yogurt on the plate to cool it down.

Top marks for this one!”

Chef Chasan Recipe Notes
Flag of Maldives
Map of Maldives

Maldivian Chicken Curry

  • Prep Time: 20-minutes
  • Total Time: 1-hour 25-minutes
  • Serves: 6

Maldivian Chicken Curry Ingredients:

  • 3 T. vegetable oil
  • 1 large onion, sliced
  • 10 cardamom pods, split
  • 6-8 cloves
  • 4 garlic cloves, finely chopped
  • 15g ginger, peeled and finely chopped
  • 2 large green chilli (1 serrano & 1 jalapeno), sliced
  • 10 fresh or dried curry leaves or bay leaves
  • 2 tsp. mild chilli powder
  • 2 T. mild curry powder & some Sri Lanka Curry Powder
  • 2 tsp. turmeric
  • 2 tsp. ground cumin
  • 2 cinnamon sticks
  • 3 T. tomato purée
  • 6 chicken thighs, skin removed
  • 1 x 400-ml. tin coconut milk
  • peri peri, to taste
  • cayenne pepper, to taste
  • a handful coconut flakes, toasted, to serve

Maldivian Chicken Curry Directions:

  1. Heat the oil in a large pan, add the onion and cook gently for 10-minutes. Put the cardamom and cloves on a small square of muslin and tie with string to make a pouch.
  2. Add the garlic, ginger, chilli and curry leaves to the onions, and cook for a few minutes, stirring.
  3. Add the chilli powder, curry powder, turmeric, cumin and cinnamon sticks; stir for 2-3 minutes until the mixture becomes fragrant.
  4. Add the tomato purée and 1 tsp. of salt, cook for a few minutes, then stir in 500-ml. water and the spice pouch. Bring to a simmer.
  5. Add the chicken, bring back to simmering point, cover and leave to simmer gently for 40-45 minutes, stirring occasionally, until the chicken is cooked through and tender.
  6. Add the coconut milk; bring back to a simmer. Season, sprinkle with coconut flakes and serve with rice.

2022 World Cuisine Tour (Chicken) 3-5-22

On By Heather HoustonIn 2022 World Cuisine Tour (Chicken)Leave a comment

March 5th, 2022: Galinhada (Brazil)

“We get to visit Brazil today in our World Tour of Chicken! Galinhada is in the menu!! Or more correctly Franco com Aroz!

This is a super yummy dish!

We added extra garlic, used shallots in the pot, added peri peri to the marinade and used 4 chorizo sausages. It turned out great – very tasty, one that will be on our chicken rotation.”

Chef Chasan Recipe Notes
Flag of Brazil
Map of Brazil

Galinhada

  • Prep Time: 15-minutes
  • Marinade: 2-hours
  • Cook Time: 1-hour
  • Total Time: 3-hours 15-minutes
  • Serves: 6

Marinade Ingredients:

  • 1 onion, peeled
  • 3 garlic cloves, peeled
  • ½ c. fresh parsley
  • 1 T. ground turmeric
  • 1 T. apple cider vinegar
  • ½ c. olive oil
  • Salt and freshly ground pepper, to taste

Marinade Directions:

  1. In a food processor, combine all the marinade ingredients and process until smooth.
  2. In a bowl, combine the chicken and marinade, tossing so every piece is thoroughly coated. Cover with plastic or foil and refrigerate for at least 2 hours (or overnight).

Galinhada Ingredients:

  • 1-½ # skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 tsp. olive oil
  • 4 (aprox. 8 ounces) chorizo sausages, sliced
  • 1 onion, chopped
  • 1 large carrot, finely diced
  • ½ c. white wine
  • 2-½ c. chicken broth
  • 1 c. white long-grain rice, rinsed
  • 2 bay leaves
  • 2 Roma tomatoes, chopped
  • Salt and freshly ground pepper, to taste
  • 1/4 c. chopped parsley

Galinhada Directions:

  1. Heat the olive oil in a large pot or Dutch Oven, over medium heat. Brown the sausage on both sides, about 5-minutes. Then, remove with a slotted spoon into a plate and reserve.
  2. Remove the chicken from the marinade, reserving the excess marinade for later. Add the chicken to the pot, sautéing until lightly browned on all sides, about 10-minutes. Remove from the pot and reserve.
  3. Add more oil if needed, then sauté the onion and carrot until they begin to caramelize slightly, about 5-minutes.
  4. Pour in the wine to deglaze the pan, scraping all the browned bits from the bottom of the pot.
  5. Return the chicken and sausage to the pot, and pour in the chicken broth. Cover and reduce the heat to medium low. Simmer for 15-minutes.
  6. Add the rice, tomatoes, bay leaves, reserved marinade and a pinch of salt and pepper. Stir to combine. Cover and continue cooking for another 15-minutes, or until the rice is cooked. There will still be some liquid in the pot, that is normal.
  7. Turn the heat off and let the Galinhada rest, covered, for 10-minutes.
  8. Stir in the fresh parsley and serve!