How to Prepare Quick Is This Singapore Chicken Curry?

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Before you jump to Is This Singapore Chicken Curry? recipe, you may want to read this short interesting healthy tips about Keeping Track of Precisely what You Eat: How to Do It Correctly.

When you begin a diet probably the most often heard pieces of advice is to keep a food record in which you write down every thing you eat during the day. Tracking all of the food you take in may help you figure out which foods you will be eating as well as which foods you are not eating enough of. One example is that, after following your nutrition for a few days you could realize that you are consuming far too many sugars and unhealthy fats but not nearly enough organic nutrients. Writing all of it down can help you see precisely which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.

Be as particular as you can while you write down what you take in. You have to do more than just write down "salad" into your food journal. You need to record each of the ingredients within that salad as well as the type of dressing on it. You should include the amount of the food you eat. "Cereal" just isnt very good, however "one cup Shredded Wheat" will be. It is vital to remember that the larger your helpings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.

Record your feelings whenever you eat. This really helps to show you whether or not you turn to food as a response to emotional issues. It will also identify the foods you select when you are in certain moods. There are many people who seek out junk food when they feel angry or depressed and are just as likely to choose healthy things when they feel happy and content. Paying attention to what you reach for while you are upset just might help you stock similar but more healthy items in your house for when you need a snackyou could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got benefit from reading it, now lets go back to is this singapore chicken curry? recipe. You can cook is this singapore chicken curry? using 25 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to make Is This Singapore Chicken Curry?:

1. Take of Chicken Confit:.
2. Provide of Boneless Chicken Thighs with Skin, 4 Pieces About 500g.
3. Provide of Sea Salt, 1/2 TBSPWhite Pepper, Pinch.
4. Take 3 Stalks of Lemongrass White Part Only,.
5. Prepare 2 of Kaffir Lime Leaves,.
6. Use 6 Cloves of Garlic,.
7. Prepare of Canola / Peanut / Vegetable Oil, For Confit.
8. Use of Spice Blend:.
9. Get of Dried Chilies Soaked & Deseeded, 5 Adjust To Preference.
10. You need of Fresh Red Chilies Deseeded Coarsely Chopped, 2 Adjust To Preference.
11. Take 1/2 Inch of Galangal / Blue Ginger,.
12. Take 1.5 TBSP of Tamarind Paste,.
13. Use 1/2 TSP of Coriander Powder,.
14. Get of Gula Melaka / Palm Sugar, 1 TBSP Adjust To Preference.
15. Use of Curry:.
16. Prepare 1 of Red Onion Finely Sliced,.
17. Use 200 ml of Coconut Milk Preferably Organic,.
18. Use 1 of Ripe Mango Coarsely Diced,.
19. You need of Fresh Lime Juice, 1 Lime.
20. Prepare of Yukon Gold Potatoes Peeled Wedged Boiled Fork Tender, 3 Adjust To Preference.
21. Provide 1 Handful of Fresh Coriander, Coarsely Chopped,.
22. Use of Fresh Lime Zest, 1 Lime.
23. Prepare Pinch of Sea Salt,.
24. Get of For Serving:.
25. Provide 1 Loaf of Soft Baguette Roll Preferably Vietnamese,.

Steps to make Is This Singapore Chicken Curry?:

1. Prepare chicken confit. Rub and coat the chicken thighs well with salt and pepper. Transfer the chicken into a shallow bowl. Add in lemongrass, kaffir lime leaves and garlic. *Use the wholes cloves of garlic.*.
2. Marinade in fridge for at least 12 hours. After marinating, preheat oven to 120 degrees celsius or 250 fahrenheit. Rinse the chicken thoroughly under running water to remove most of the salt. Place the chicken and the rest of the marinade into an oven proof casserole dish..
3. Add in just enuff oil to submerge the chicken. *Do not overlap the chicken.* Cover tightly with aluminium foil. Wack into the oven and bake for at least 2.5 hrs or until the chicken is tender and almost fall apart..
4. Remove from heat and set aside to cool completely. *This can keep in fridge for up to a month.* *Do not discard anything as they are needed for the next process. The oil is bursting with flavors, why waste it? It will be awesome for deep frying or sauteing.*.
5. After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken oil. Gently place in the chicken. *Careful as the oil may splatter.* Sear until crisp golden brown on both sides. Set aside to allow the chicken to rest..
6. Do not wash the skillet.* Prepare the spice blend. In a blender, add the lemongrass, kaffir lime leaves and garlic from the confit. *You can squeeze the wonderful garlic out of it's skin.*.
7. Add in the chilies, galangal, tamarind paste, gula melaka and coriander powder. Blitz until smooth. Set aside..
8. Prepare the curry. In the same skillet over medium heat, add onion. Sauteing and scrapping the bottom of the skillet, picking up all the wonderful goodness that the chicken had left behind. Saute until translucent. Add in the spice blend..
9. Do not wash the blender.* Saute to combine well and until it starts to turn a darker shade of red. Add coconut milk into the same blender..
10. Blitz to pick up all the nooks and crannies. Transfer the coconut milk into the skillet. *Still, do not wash the blender yet.*.
11. Stir until well combined. Bring it up to a slow simmer. Continue simmering for about 1 min..
12. Add in mango, lime juice and zest. Taste and adjust for seasoning with salt. Stir to combine well. Transfer the curry back into the blender. Blitz until smooth. Transfer back into the same skillet..
13. You can add a bit of water into the blender to blitz up all the nooks and crannies, then add it into the curry. You can now wash the blender.* Add the chicken and whatever amazing juices that had been released into the curry. Bring it up to a slow simmer. At this point you can add in the boiled potatoes, cover and simmer for about 1 or 2 mins..
14. Boiling the potatoes separately will not overcook the chicken and the curry..
15. But if you want the same plating as mine, finely slice the potatoes. Using a cookie cutter to cut out round discs. Draw the circumference of your plate on a parchment paper. Place the parchment paper on a baking tray, penciled side down. Lay the potatoes discs along the circumference, overlapping one another. Drizzle some of the chicken oil over the potatoes. Lightly season with salt..
16. Place another parchment paper over the potatoes. Place a heavy oven proof plate over the potatoes. This is to make sure that the potatoes will adhere. Wack into a preheated 200 degree celsius or 400 fahrenheit oven and bake for about 20 to 25 mins or until golden brown and fork tender. Remove from oven and carefully transfer onto serving plate.*.
17. To serve. Transfer the chicken, curry and potatoes onto serving plate. Serve with some slices of soft Vietnamese baguette roll. Garnish the curry with coriander. Serve immediately..

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