Spicy Chicken Curry - Chef Kristen's Quick & Easy Meal

Curries are never-ending stories in a typical Indian household. It could be savored any time of the day, be it for breakfast, lunch, teatime or even dinner. Now, what makes a delicious chicken curry is, it all boils down to the herbs and spices. A good blend of spices adds perfection to any sort of dish, in this case my tasty, spicy thick chicken curry. And, I am most delighted to share my recipe with everyone who wishes to savor this mouth-watering dish. Enjoy this dish with your rice, bread, noodles, pasta, couscous, porridge and even pancakes.

Serves 5

Ingredients

½ kg chicken chopped into 10 pcs

1 ½ tbsp blended spice (coriander seeds, star anise, cardamom, cinnamon, clove,)

2 ½ tbsp Alagappa’s Chilli powder

1 tbsp Alagappa’s Coriander powder

½ tbsp. Baba’s Turmeric powder

2 tsp curry leaves powder or fresh curry leaves

½ cup fresh milk or coconut milk

3 tbsp coconut oil and groundnut oil combo

3 ½ tbsp blended garlic and ginger paste

1 cup water

5 sprigs of fresh coriander leaves

1 ½  pc medium yellow onion, finely sliced

1 ½ tsp salt, or to taste

5 potatoes, diced into halves

Preparation

1. Heat the wok with oil, add in the onions and stir fry until slightly caramelized.

2. Next, add the chicken in followed by the blended garlic and ginger paste.

3. Add some water and salt. Stir for 10 mins until ingredients are well combined.

4. Then, add the spices, curry powder, milk, a little water and potatoes. 

5. Simmer on medium heat for 20 mins until fragrant.

6.  Next, throw in the coriander leaves and simmer on low heat for 5 mins.

7. Lastly, do a final test taste if desired for more salt. 

8. Top it with the remaining coriander leaves for a more distinctive taste. 

9. Your curry is now ready to be served!

Chef Kristen's Quote: Cooking is the ultimate homemade giving – Cook, Serve, Eat and Be Happy!

Greek Pilaf Medley - Chef Kristen's Quick & Easy Meal

I am sharing with you another inspired dish of mine. My fusion Greek Pilaf medley, a one pot healthy rice dish consisting of nutritious ingredients for that wholesome goodness. It is easy and takes less than an hour to prepare. A perfect express meal if you are running out of ideas and need to serve a guest on the spot, this would be a perfect dish to prepare and serve with delight. 

Serves 7

Ingredients

500g chicken breast - chopped into small cubes

1 large carrot - chopped into small cubes

1 large yellow onion – diced into small cubes

1 cup frozen green peas (160g)

1 cup button mushrooms (120g) – diced into cubes

1 large potato – chopped into small cubes

28 pcs medium sized tiger prawns (shelled and peeled)

2 tbsp of sundried tomatoes – diced into cubes

4 cups basmati rice

Ingredients for Spice Mix

2 tbsp Moroccan seasoning

1 tsp cumin powder + 1 tsp turmeric powder (combined together)

1 tbsp cracked peppercorns

1 tbsp garlic & ginger paste
2 tbsp extra virgin sesame oil  

1 tbsp light soy sauce

1 ½ tbsp thick soy sauce

1 tbsp pure honey

5-6 tbsp Canola oil & Sunflower oil

Salt to taste

Ingredients for Garnish
1 lemon - sliced into rings
2 sprigs fresh corianders - chopped finely and sprinkled over the dish
1 mediuml red onion - caramelized and sprinkled over the dish

Preparation
1. Heat wok with oil, fry ginger & garlic paste & onions until a little caramelized & golden brown. 
2. Next, throw in carrots, potatoes, mushrooms, frozen peas and chicken. Saute for 15 minutes.
3. After that, add prawns, sundried tomatoes, spice mix, sauces & salt. Stir well for 10 minutes.
4. Then, add the washed rice, coriander leaves & stir until well combined and fragrantful.

5. Add in enough water for rice to cook for about 35 minutes.
6. Once, rice is cooked, throw in the caramelized onions, and stir until well combined.
7. Finally, sprinkle chopped corianders & lemon slices. And, your dish is ready to be served!

Tips:
1. The dish can be served with a homemade spicy sauce or raita (salad) to enhance the flavors. 
2. Also, a clear soup by the sides works well with this dish like a beancurd and fishball soup.

Chef Kristen's Quote: Good Food is Good Mood, the Belly rules the Mind! 

Portuguese Devil Curry - Chef Kristen's Quick & Easy Meal

Here's the authentic, delicious and most famous Portuguese dish enjoyed at all times. "Devil Curry" is a fiery red curry paste made with a spice paste of the following ingredients: Red Chillies, Shallots, Garlic, Lemongrass, Ginger, Galangal & Turmeric flavored with Vinegar for a sharp taste. It's normally served one or two days after Christmas or on special occasions from the Eurasian Kristang household in Malacca and Singapore.

Serves 8

Ingredients
1 kg chicken chopped into 16 pcs
4 tbsp blended spice paste
1 cup coconut and olive oil combo
2 cups water
6 pcs Kaffir lime leaves
1 1/2 pcs yellow onion, finely sliced
1 - 1/2 tsp salt, or to taste
5 potatoes, diced into half

Ingredients for the Spice Paste
16 pcs fresh red chilli (chopped)
80 gm shallots (diced)
1 tbsp garlic (chopped)
1 tbsp ginger (sliced)
1/2 tbsp galangal (sliced)
1/4 lemongrass (sliced)
2 candlenuts (crushed) optional

Ingredients for the Vinegar Mixture
2 tbsp tamarind juice extract
1 tsp sugar, or to taste (optional)
1/4 turmeric powder

Preparation
1. Firstly, blend the spice paste ingredients to a fine paste. Add a little oil and water, if necessary.
2. Next, heat wok with oil, add in the onions and stir fry until slightly caramelized.
3. After that, add the spice paste, stir well for 10 mins until fragrant.
4. Then, add the semi-fried chicken pieces, water, salt & stir until well combined.
5. Let chicken simmer for 10 mins on medium heat, then add potatoes & vinegar mixture.
6. Next, let it simmer for another 15 mins on low heat.
7. Now, you can throw in some Kaffir lime leaves for a distinctive flavor.
8. Finally, do a final test taste if desired for more salt or sugar & Devil Curry is ready to be served!

Tips:
1. The use of Vinegar can be substituted with Tamarind Juice Extract for a bursting flavor.
2. The use of English Mustard Powder can be replaced with Turmeric Powder instead.

Chef Kristen's Quote: There's nothing more Romantic than a delicious meal and all you need is Food!

Authentic Kuih Pulut Tekan - Chef Kristen's Quick & Easy Meal

Here's another Fusion Passion Delight from my humble abode. Being a Malaccan, you can't seem to go without having this Nyonya Delight anytime of the day. The craving just comes hitting you. So, I made my very own version of  *N A S I  I M P I T* with a twist! Call it what you want, Kuih Pulut Tekan, Nasi Impit, Kuih Tai Tai or Glutinous Rice Cake with Sambal Ikan Bilis (Spicy Anchovy Sauce). You can choose to eat it either Savoury (with Sambal or Rendang) or Sweet (with Kaya or Gula Melaka Sauce) or simply even by its own.

Serves 12

Ingredients for Sambal
1 cup vegetable oil
250 gm anchovies (peeled & cleaned)

1 large yellow onion (finely sliced)

1/4 inch lemongrass (finely sliced)
100 gm homemade chilli paste
1 tbsp tamarind juice extract

6 pcs Kaffir lime leaves

Salt to taste

Ingredients for Pulut
1 1/2 cup of glutinous rice

1 pc of Pandan leave (thinly torn & knotted)
140 ml of thin coconut milk
80 ml thick coconut milk
1 1/2 tsp salt
1 tsp Bunga Telang juice extract (Butterfly Pea Flower)

Preparation for Sambal (Spicy Savoury Chilli Paste):

1. Heat about 3-4 tbsp oil in a wok and fry the anchovies until crispy.

2. Then, add in the sliced onions and stir fry until a little caramelized. 

3. Next, add in the lemongrass, chilli paste & salt. Stir fry for 10 mins. 

4. After that, add in the Kaffir lime leaves, tamarind juice extract and stir fry for 10 mins.

5. Once the paste becomes slightly thick, add in the anchovies, stir well & ready to serve.

Preparation for Pulut (Glutinous Rice Cake)

1. Heat steamer on high heat for 7 mins.

2. Then, add the glutinous rice to the prepared thin coconut milk and 1 tsp salt.

3. After that, spread & flatten the rice in a pan and line the Pandan leaves.

4. Next, steam the rice on medium heat for 25 mins. 

5. When done, use a chopstick and stir the rice to avoid lumps.

6. Next, add in thick coconut milk, 1/2 tsp salt & BPF juice extract and stir well.

7. Then, flatten the rice on pan again and steam on low medium heat for 20 mins.

8. After 20 mins, spread a banana leaf over the rice, place another pan over it. (**)

9. Next, add a heavy weight over the pan for further flattening compression about 7 mins.

10. Finally, oil a knife with butter for easy slicing and serve it hot with Sambal. 

Tips:

1. You can choose to eat it with Sambal (Savoury) or Kaya (Sweet) or simply by its own.

2. Kaya is Malaysian Coconut Egg Jam spread.

3. It also goes perfectly well with Curry, Rendang, Stew and Gula Melaka Sauce. 

4. Top it up with some Hot Chocolate Fudge or Caramel Sauce for some creativity twist of flavors.

5. ** If you don't have banana leaf, you can use a translucent or clear plastic.

Resepi Rendang Raya ala KP (KP's 3R Delight) - Chef Kristen's Quick & Easy Meal

What is Hari Raya without the Rendang! So, here is KP's version of Rendang recipe. I am KP and I live in a multicultural country of Malaysia, a true melting pot of all seasons. It is Eid celebration across the world and I am more than glad to impress you with my delightful meal of a favorite Malay dish that is quite well-known. *R E N D A N G  A Y A M*

Serves 7

Ingredients to be blended into paste:

6 cloves garlic

5 shallots

2 pieces lemongrass (serai)

1 medium yellow onion

2 inches ginger

2 inches galangal (lengkuas)

4 pieces red chillis

1 tbsp Alagappas turmeric powder (substitute for live kunyit @ kunyit hidup)

*no biji keras and no kunyit hidup*

Ingredients:

8-9 tbsp Naturel Blend Canola & Sunflower Oil (extra oil can be disposed later)

1 tbsp blended habanero chilli (substitute for bird's eye chilli @ cili padi)

3 pieces kaffir lime leaves (daun limau purut)

1/2 chicken (about 10 pieces)

1 cup thick coconut milk extract (santan)

3 tbsp kerisik (grated,toasted,grounded coconut paste)

1 1/2 piece tamarind paste (substitute for asam gelugur @ asam keping)

4 pieces daun limau purut finely sliced (substitute for daun kunyit)

Salt and sugar to taste

Preparation:

1. Heat a generous amount of oil in a deep pan to fry the blended paste.

2. Next, stir fry paste for 10 mins until a little dark brown in color.

3. After that, add in blended habanero paste, chicken, kaffir leaves, salt & sugar.

4. Simmer chicken for 20 mins until it shrinks with its juice blending well with the paste. 

5. Next, add in the coconut milk & tamarind extract. Simmer for 15 mins.

6. Once you get the fragrant aroma, throw in the kerisik & simmer for 10 mins.

7. Lastly, add sliced kaffir leaves, stir for 5 mins until combined & the rendang is ready!

Tips: 

1. You can use the same recipe for Mutton, Lamb, Prawn and Beef.

2. Interestingly, for prawns add pineapple cubes to enhance the flavor.

3. Serve hot with ketupat, pulut empit, nasi kunyit, nasi minyak and steamed rice. 

Chef Kristen's Quote: If a Chef makes a mistake, he covers it with sauce and says it is a new recipe but KP enhances it with substitutes and calls it a Fusion Passion Recipe!

Fusilli alla Marinese Spicy Tangy Lamb Pasta - Chef Kristen's Quick & Easy Meal

Here's another Fusion Passion creation. I created a new sauce recipe of my own known as "Marinese" combining the ingredients found in the traditional pasta sauces of Marinara and Bolognese.

Serves 3

Ingredients:

2 cups / 500 ml fusilli pasta

1250 ml water

100 g broccoli sauteed with olive oil & salt

4-5 tbsp olive oil

1 medium tomato

1 medium round aubergine

2 green chillies

2 pcs garlic (diced)

1/4 inch young ginger (sliced in thin strips)

Ingredients to be marinated for 20 mins:

1 tbsp Nestle yogurt

1 tbsp premium tomato paste

2 tbsp garlic ginger paste

1 tsp peppercorns

1 tsp black seed powder

1 tsp cumin powder

1 tsp onion powder

1 tsp all purpose seasoning

1 tsp turmeric powder

2 slices of lemon juice extract

6 tbsp Dutch Lady Full Cream Milk / Pauls Whipping Cream

Salt to taste

Parmesan cheese for garnish

Preparation:

1. Heat oil in a deep pan, fry garlic, ginger and green chilli until slightly golden brown.

2. Next, put in the marinated lamb with its mixture and let it boil for about 30 mins.

3. Once meat is tender, throw in the tomato and aubergine, stirring them well.

4. Let it simmer for 10 mins until vegetables are cooked well.

5. Set aside and boil the pasta in hot water for 10 mins until it has a shinny look surface.

6. Then, drain the water completely from the pasta using a strainer.

7. After that, toss the pasta into the lamb mixture and stir well.

8. Finally, throw the sauteed broccoli and stir ingredients until combined well.

Tips:

1. You can use the same recipe for every other range of pasta found.

2. You can also substitute the lamb with chicken or other meat available.

3. Serve hot with grated Parmesan cheese.

One-Pot Chicken Stew - Chef Kristen's Quick and Easy Meal

Here's another home recipe from my childhood days. I can't really share my secret ingredient but there's a substitute to it that goes quite well when served hot with my ghee raisin rice. Try it. Enjoy!

Serves 5

Ingredients:
1 large yellow onion
1 medium carrot
2 medium potatoes
1/4 tsp black seed powder
1/2 dry fenugreek leaves (kasoori methi)
1/2 tsp turmeric powder
5-6 tbsp coconut oil & vegetable oil
10 gm SCS unsalted butter
5 sprigs of fresh coriander
Salt to taste

Ingredients to be marinated for 25 mins:
750 gm of chicken thigh
165 ml of secret ingredient sauce
1 tbsp premium tomato paste
1 tsp McCormick coriander powder
1 tsp McCormick ground chilli powder
1/2 tsp MasterFoods lemon herb and garlic powder
1/2 tsp MasterFoods onion powder
1 tsp MasterFoods cumin powder
2 tbsp ginger garlic paste

Preparation:
1. Heat oil in a deep pan, fry onions until slightly golden brown.
2. Next, put in the marinated chicken with its mixture.
3. Then add the turmeric and salt in.
4. Let it simmer for 20 mins until chicken is slightly tender.
5. After that, add in the potatoes and carrot, followed by the fenugreek leaves and black seed powder.
6. Simmer for another 15 mins until all ingredients are cooked well.
7. Finally, sprinkle the chopped coriander leaves on top of the stew for a aromatic flavorful touch.

Tips:
1. Coriander not only adds flavor to dishes but is a great source of health benefits.
2. Substitute the secret ingredient sauce with any broth mixed with a little light & thick soy sauce.
3. Serve hot with bread or steamed fragrant rice.