Easy Green Chicken Curry

This is going to be the easiest green chicken curry you’ll ever make.  Can be done in less than 30 minutes with simple ingredients.  It’s like going to your favorite Thai restaurant… except more economical…

I could use some cilantro here… but I didn’t have it on hand.  And really… this was a last minute dish.  So… I have to live with what I don’t have…

Ingredients:

Season chicken with 1 tsp. kosher salt and ¼ tsp. ground black pepper.  Set aside.

Sauté garlic and ginger.

Add green curry paste sauté for a few minutes.  (As you can see… I am very generous with the green curry paste.  These are heaping tablespoons… So you can imagine how spicy this curry was!)

Add coconut milk.

Stir until curry paste is well incorporated with the coconut milk.

Bring coconut milk to a boil.

Add seasoned chicken and bring to boil. Once boiling, reduce heat and simmer for 10 minutes or until chicken is cooked.

Taste to see if you need more green curry paste.  Otherwise, stir in chopped cilantro.

Serve hot with a bowl of rice.

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Easy Green Chicken Curry

2 large chicken breasts – cut into bite size pieces

kosher salt and ground black pepper

4 garlic cloves – minced

2 inch piece ginger – minced

1 – 3 tablespoons green curry paste*

2 cans coconut milk

2 TBSPs. olive oil

2 tablespoons chopped cilantro

Season chicken with 1 tsp. kosher salt and ¼ tsp. ground black pepper.  Set aside.

Heat a medium size skillet and add olive oil.  Sauté garlic and ginger.  Add green curry paste sauté for a few minutes.  Add coconut milk.  Stir until curry paste is well incorporated with the coconut milk.  Bring coconut milk to a boil.

Add seasoned chicken and bring to boil.  Once boiling, reduce heat and simmer for 10 minutes or until chicken is cooked.  Taste to see if you need more green curry paste.  Otherwise, stir in chopped cilantro.

Serve hot with a bowl of rice.

Tess Kitchen Secret:

Green curry paste is hotter than red curry paste.  So start with 1 tablespoon.  You can always add more later once the chicken is cooked.  The 3 tablespoons of green curry paste I used here makes this chicken curry very spicy!  But my husband likes his curry this way.

So here’s the scale of hotness in this curry, based on the number of tablespoons of green curry paste you use on a scale of 1 – 10:

1 tablespoon = 4 (good average heat)

2 tablespoons = 7 (hot, above medium heat)

3 tablespoons = 10 (superhot)

Enjoy and Happy Cooking!

Tess

Spicy Chicken Tenders with Garlic Butter Dipping Hot Sauce

Forget Church’s.  Forget Popeyes.

Make chicken tenders better than these two popular fried chicken depots!

Crunchy on the outside… Tender and juicy on the inside…

That’s exactly what these babies are!

My family loves chicken tenders… And we often buy them at Popeyes Chicken or Church’s Chicken… But after countless visits to these places… And after eating hundreds of chicken tenders, which most often were overly breaded.  Over fried… and stale… I had to figure out a way to make chicken tenders at home.

I have experimented with different recipes for chicken tenders.  My goal was to exceed or at least come close to what Popeyes and Church’s sells.

My first few were good but not quite the chicken tenders I had envisioned.  And then one day, I finally got it!

I finally came up with chicken tenders that are crunchy on the outside… tender and juicy on the inside… Perfectly cooked.  Perfectly breaded.  And spicy!

My husband is absolutely thrilled about my new concoction… He simply loves these chicken tenders… and so does my son…Goodbye Popeyes.

Goodbye Church’s.

Hello… Finger Lickin’ Spicy Chicken Tenders!

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NOTE:  If you expect the same result as I have gotten… You must use chicken tenderloins and NOT chicken breasts.  They are a bit pricy – around $3.40 per poun.  But it’s cheaper to make them at home than buying them at these fast food chains which they charge about $1 a piece!…

Here’s what you need and the recipe…

4 pounds chicken tenderloins.

seasoned flour. (see recipe below)

canola oil.

Garlic Butter Hot Sauce. (see recipe below)

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How To Make ‘Em and Fry’em

First you need to make the hot sauce…

two bottles hot sauce.

combine two bottles of hot sauce in a medium size sauce pan.

sea salt, cayenne pepper, ground black pepper, granulated garlic, ground, coriander, ground cumin, and ground ginger.

add sea salt and spices to the hot sauce.

mashed garlic.

add the mashed garlic to the hot sauce. mix them up.

And then…

measure exactly one cup of the hot sauce and set it aside.

add butter to the hot sauce mixture and simmer hot sauce over low heat…

And while the sauce is simmering…

place the chicken tenderloins in a ziploc bag.  and remember that cup of hot sauce you measured and set aside… ? pour that over the chicken tenderloins.

Close the bag and shake ‘em around so the sauce will coat the chicken tenderloins.   Have this bag sit while you season the flour…

combine the flour, kosher salt, spanish paprika, granulated garlic, ground black pepper, cayenne pepper, ground cumin, ground coriander.

take out those happily marinating chicken tenderloins from the ziploc bag and coat them with the seasoned flour.  four or five pieces at a time.

place the coated chicken tenderloins on a platter for about 3 minutes before frying them in hot oil…

fry the chicken tenderloins in hot oil 350°F (for 6 – 7 minutes or until cooked and crispy.

drain on paper towels and serve…

btw… you can also use chicken wings, if you like wings…

Please note:  if using bone in wings, fry the wings 8 – 10 minutes or until cooked.

The RECIPE…

Spicy Chicken Tenders with Garlic Butter Dipping Hot Sauce

Ingredients:

4 pounds chicken tenders

Seasoned Flour – see recipe below

4 – 5 cups canola oil

Garlic Butter Hot Sauce:

1 bottle (17.5 ounces) Texas Pete Buffalo Style Barbecue Sauce

1 bottle (12 ounces) Luisiana Hot Sauce

6 cloves garlic – peeled and minced

2 tsps. cayenne pepper

1½ tsps. ground black pepper

2 tsps. coarse sea salt + 1 tsp. kosher salt

½ tsp. granulated garlic

¼ tsp. ground coriander

¼ tsp. ground cumin

1/8 tsp. ground ginger

¾ stick unsalted butter

In a medium size sauce pan, combine hot sauces, garlic, cayenne, ground black pepper, coriander, cumin and ground ginger.  Stir until smooth and free of lumps.  (You will add the butter later.)

Place chicken tenders in a gallon ziploc bog.

Measure exactly 1 cup of the hot sauce mixture and pour over the chicken tenders.

Close the freezer bag and shake or toss the toss until chicken is well coated with the hot sauce.

In the meantine, place the sauce pan with the hot sauce mixture on a stove over medium low heat.  Add the butter.  Simmer sauce until boiling, stirring occassionally.

Turn off heat.

Seasoned Flour:

2 cups all purpose flour

3 tsps. kosher salt

2 tsps. Spanish paprika

1 tsp. granulated garlic

1 tsp. ground black pepper

1 tsp. cayenne pepper

½ tsp. ground cumin

½ tsp. ground coriander

In a deep dish or bowl, combine flour, salt and spices.

Dredge chicken tenders, one piece at a time, with the seasoned flour.  Place dredge chicken tenders in a large plate and allow them to sit for 5 minutes.  This process allows the breading to stick to the meat.

Using a deep heavy bottomed pot or large skillet, heat 4 – 5 cups canola oil until it reaches 350°F.

Fry chicken tenders, 5 or 6 pieces at a time, for 6 to 7 minutes or until golden brown.

Drain on paper towels.

Serve warm with Garlic Butter Dipping Hot Sauce on the side.  Or Dunk the fried chicken tenders in the hot sauce before serving.  Serve with potato salad, baked beans, and or red beans and rice.

Tess’ Kitchen Secrets:

#1 – Adding the hot sauce mixture to the chicken without the butter seasons the chicken well, and allows the breading to adhere to the chicken.

#2 – Fresh garlic, and granulated garlic, gives the sauce a double dose of garlic flavors.

#3 – Ground cumin, coriander and ginger give the sauce a nice surprise.

#4 – If you want them to be restaurant style… dunk them in hot sauce before serving.  But if you want to control the heat… serve the sauce on the side.

#5 – If using wings, please fry them 8 – 10 minutes.  One of the best ways to tell if the wings are cooked… is when the wings starts to float on the oil instead of them being at the bottom.

Enjoy and Happy Cooking!

Tess Harris

Braised Spicy Chicken with 40 Garlic Cloves

Forty garlic cloves sound like a lot of garlic!  Some of you probably wonder how pungent or garlicky this dish is… Considering the large amount of garlic cloves in it.  If you are slightly worried… don’t be.  Because the garlic cloves are left whole and undisturbed.  Peeled of course!  The garlic remained mild and slightly sweet in flavors.  Not too strong at all.  The dish gives a nice surprise… And it makes you look forward in anticipation… to have at least one garlic clove in every bite.  Maybe I should have called this dish Garlic Lovers’ Delight with chicken… (chuckle).

So for garlic lovers out there… this dish is for you…

Kitchen equipment or tools needed:  Oven proof pot or skillet with lid or a large baking dish.

Ingredients:

3 ½ – 4 pounds chicken drumsticks or other parts you like

40 large garlic cloves – about 3 large garlic heads

1 medium onion – sliced

Zest and Juice of 1 large lemon

1 tsp. dried thyme

2 TBSPs. cornstarch

2 cups chicken broth or boiling water + 2 chicken bouillon cubes

2 TBSPs. chili garlic sauce (or to taste)

3 TBSPs. olive oil + 1 TBSP. vegetable oil

Spices and Seasoning:

3 tsps. kosher salt

1 tsp. freshly ground black pepper

1 tsp. cayenne

1 tsp. ground cumin

Combine seasoning spices and seasoning in a small bowl. Set aside.

Wash chicken and pat excess water with paper towels.  Generously sprinkle spices and seasoning mixture on the chicken pieces, patting lightly for it to adhere. Set aside.

Place garlic cloves in a large bowl and pour hot water over them.  Let it stand for about 2 minutes.  Immediately pour the water off the garlic.  Peel the garlic cloves and trim the root end.  Set aside.

Preheat oven to 350°F.

Heat a large, deep, oven proof pot or skillet and the olive and vegetable oil.  Just before the oil starts to smoke… brown the chicken pieces on all sides.  Transfer browned chicken to a large dish.  Set aside.

Using the same pot or skillet… sauté the peeled garlic cloves until wilted.  Remove wilted garlic to a platter and set aside.

Sauté the sliced onions until translucent.  Deglaze the skillet with the boiling chicken broth, scraping the browned bits and pieces stock at the bottom of the skillet. Add dried thyme and lemon zest.  Stir and simmer the broth over medium heat.

In a small bowl… combine cornstarch with one tablespoon water.

Slowly whisk in the cornstarch mixture into the simmering broth.

Place the browned chicken pieces back into the skillet.  Stir to make sure the chicken is somewhat submerge in the broth.  Transfer this skillet into the preheated oven and bake chicken for 30 minutes.

Remove the skillet from the oven and stir the chicken.  Add the wilted garlic cloves and chili garlic sauce.  Stir to combine.

Bake the chicken for another 15 minutes.  Taste for additional salt and black pepper.

Serve with Wasabi Mashed Potatoes or  Rosemary Red Roasted Potatoes Or Mashed Potatoes.

Sorry guys.  I don’t have step by step instruction photos for this dish.   I will have to put this on my “to do” list.

Rosemary Red Roasted Potatoes

Creamy Wasabi Mashed Potatoes:

Ingredients:

4 large baking potatoes (about 4 pounds) – scrubbed and skin intact

3 TBSPs. butter

¾ – 1 cup warm heavy cream – start with ½ cup and go from there

½ – 1 tsp. kosher salt

½ tsp. freshly ground black pepper

1 TBSP. Genuine Wasabi paste (or according to taste.  I use S & B Brand.)

Boil potatoes in their skins until tender, about 45 – 50 minutes.

Peel potatoes while still hot.  (I use a tong to hold the potatoes so I don’t burn myself.)

Place in a large bowl.  Add butter and mash the potatoes.  Add warm heavy cream, salt and black pepper. Fold in to combine.  Fold in the Wasabi paste.

Serve warm.

Enjoy and Happy Cooking!

Tess Harris

Lemon Baked Chicken

I don’t like bland food.  And chicken is one of those meats that needs to be seasoned generously. At least this is my experience here in the U.S.  The chickens are lacking in flavors.  And this may explains why it is common to see chickens sold in the supermarkets having labels that say:  “injected with chicken broth to enhance flavors.”  Huh.  Why?

I usually avoid this type of chicken.  Because I don’t know what flavors have been injected into the chicken.  And I much rather know.  So I buy the plain ole chickens with no flavor enhancements.  And seasoned them myself.

When I was a young girl, we had several chickens running around in our yard.  And on special occasion, we would feast on one of these chickens.  We would have to catch the chicken, the night before, while the chicken is asleep.  Usually, up on a tree branch.

I remember the chicken tasting so good…

The chicken we ate was organic and fresh that it didn’t need plenty of seasoning.  In fact, we only had salt and lemon grass.  It’s either that the chicken tasted so good.  Or, that we did not eat much poultry or other meats.  So that when eat meat, our senses are awakened.  We inhaled the sweet aroma.  We savored every bite.  And we licked the bones clean!

And we were hungry for more.

During those days, I especially loved chicken livers.  Each time we’d kill a chicken, I’d asked dad if I could have the livers.  “Please, please, Tatay… Can I have the livers? Nobody should get them but me! I demanded.”  I didn’t care for the other parts.  I only liked the livers!

Later I found out.  The chicken livers I thought I was getting, weren’t livers.  They were chicken blood!  Chicken blood!  I was shocked.  I felt cheated!

But for several years, until I was in my teens.  I thought I was eating livers.  Then one day, I ask my dad: “Tatay… why there are plenty of livers on our chicken…?”  “Oh.  They’re not livers.  They’re blood.  Chicken blood.  They just looked like livers once they’re cooked.” Tatay replied.

Chicken blood dropped into the boiling soup, in the pot.  Once it’s cooked, the large droplets of blood clumped into a liver like specimen.

We only had the luxury to feast on a single, mature chicken.  And I always wonder why there seems to be a number of livers floating in the pot.

But I liked the livers.  I mean the blood.  No. The livers! They tasted so good.  I didn’t know they were blood.  I thought they were chicken livers.  Tasty chicken livers!

But then I had another revelation…

Back in 1996, 15 years ago, when we went home to the Philippines .  Willie and I were on a protein diet.  So we ate mostly meats:  pork and chicken.  I noted a great difference in taste on the chicken and pork meats.

Our maid was cooking the chicken and pork simply.  Pan fried, with minimal seasonings – salt and black pepper.  Yet, it tasted so good.  It was shockingly good.  Tastier and more flavorful compared to the ones we were consuming back in Okinawa, Japan.  The ones we buy at the USAF Commissary.  The Tyson Chickens from Arkansas.

What’s the difference? A lot.  I’m sure.  Farming methods.  Feeds.  Etc.  And I could probably write another blog on these issues.  But I’m not going to do that, so I’ll just stop here.

But here’s one fact:  I often wish the chickens and pork here in America would taste as good… and flavorful as the chickens and pork I have eaten in the Philippines.   I kept wishing…

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Lemon Baked Chicken.  This is a fairly simple chicken recipe that’s full of goodness.  It is lemony.  And good.  Real good!

Leg quarters.  Washed.  Pat dried with paper towels.

Lined up in a heavy duty baking sheet lined with heavy duty aluminum foil.  Or you can use a large glass baking pan.

Freshly squeezed lemon juice drizzled all over the chicken.  And generously seasoned with herbs and spices.

Baked in a preheated oven at 350°F for one and a half (1½ ) hours.

Serve them with the juices over the chicken.

The Recipe…

Lemon Baked Chicken :

6 pieces Chicken leg quarters

Juices of 2 large lemons (about ½ – ¾ cup)

1 whole lemon – thinly sliced

1 TBSP. kosher salt

1 TBSP. Spanish paprika

2 tsps. Garlic granules

1 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. cayenne pepper

4 TBSPs. olive or vegetable oil

Preheat oven to 350°F.

Wash chicken and pat them dry.  Place in a large glass or ceramic baking pan.

Drizzle half of the lemon juice over the chicken leg quarters on one side.

In a small bowl, combine salt, paprika, garlic granules, black pepper, thyme, oregano, and cayenne pepper.  Sprinkle half of this seasoning over the chicken.

Turn the chicken over to the other side and drizzle the remaining half of the lemon juices.  Sprinkle the remaining half of the seasoning.

Scatter the thinly sliced lemon over the chicken pieces, and drizzle olive or vegetable oil.

Bake chicken in a preheated oven at 350°F for one and a half (1½ ) hours.

Serve warm with sauce drizzled over the chicken.

Tess’ Kitchen Secrets:

#1 – Allow the chicken to marinate in lemon juice and spices for at least one hour or overnight in the refrigerator, before baking. This process allows the chicken to absorb lots of flavor from the lemons and spices.  Which makes a great difference in enhancing the flavors of the chicken.

#2 – Freshly squeezed lemon juice.  Please.  Do not use the bottled, artificial lemon juice.

#3 – The herbs and spices.  All the herbs and spices give the chicken plenty of flavors.

 

Enjoy and Happy Cooking!

Tess Harris