Thursday, October 20, 2011

Bill Granger's Chicken and Sweet Potato Curry

We are entertaining tonight. So after cooking last night's dinner, I prepped and cooked part of tonight's dinner. At 11pm I finally called it quits in the kitchen.

The curry is now in the fridge, ready to heat up after work. It has all the south east Asian flavours with ingredients like lemongrass, fish sauce, ginger and sweet potatoes. Those are ingredients that I grew up with. It was surprisingly easy and quick to make. I had all the ingredients and loads of lemongrass in the freezer from my parents' farm.

I've yet to make the dough for the corriander and onion flatbread, the cucumber relish and roll the gyoza's(little Japanese pork dumplings). So tonight will find me frantically working in the kitchen again.

The Age and SMH published the recipe and you can find it online but if you want to try it, I'll provide a copy of it here:

Bill Granger's Chicken and Sweet Potato Curry

I've split the recipe up into four sections because it's prepped and cooked in four distinct steps.

8 skinless chicken thigh fillets, cut into quarters
2 tbsp curry powder
sea salt
1 tbsp olive oil
1 red onion, sliced
1 red chilli, finely chopped
1 stalk lemongrass, crushed with the back of a knife and split
5cm piece ginger, peeled and sliced
2 cloves garlic, crushed
2 tbsp fish sauce
1 tbsp caster sugar
500g sweet potatoes, peeled and cut into chunks
400ml chicken stock
250ml coconut milk
fresh lemon juice
small handful fresh coriander leaves
steamed rice

Place chicken and curry powder in a bowl and toss to coat well. Season with sea salt.
Heat oil in a large heavy-based pan with a lid over medium heat. Add onion and chilli and fry for 2 minutes.
Add chicken and cook until sealed and browned all over.
Add lemongrass, ginger, garlic, fish sauce, caster sugar, sweet potatoes and stock to the pan. Bring to boil, cover, reduce heat to medium-low and simmer for 15-20 minutes or until sweet potato is tender but still holds its shape.
Stir in coconut milk, cover and simmer for another 5 minutes. Season with lemon juice to taste. Scatter with coriander leaves and serve with steamed rice.

Coriander and onion flatbreads

150g wholemeal flour
2 tsp baking powder
150g yoghurt
3 tbsp chopped fresh coriander
2 green (spring) onions, finely chopped
1/2 tsp sea salt
olive oil

Place flour, baking powder, yoghurt, coriander, green onions and salt in a bowl and mix well. Knead for a couple of minutes until dough is smooth. Place in a bowl, cover with a clean tea towel and set aside to rest for 1 hour.
Divide dough into 4 equal pieces and roll out each piece into a rough circle about 20cm wide and 2mm thick.
Place a frying pan over a medium-high heat. Brush with a little olive oil. Fry each bread 1-2 minutes on each side until lightly coloured and cooked. Serve warm.

Cucumber relish

Granger's cucumber relish really looks like my mum's Khmer (Cambodian) cucumber pickle/salad. Even the ingredients and method of cooking are very similar. I can't wait to try this recipe to see whether is more Thai or more Khmer.
125ml rice or white vinegar
115g caster sugar
1 Lebanese cucumber, quartered lengthways and finely sliced
2 red Asian shallots or 1/2 red onion, peeled and finely sliced
2 red chillies, seeded (if desired) and julienned

Place vinegar and sugar in a small saucepan over a medium heat and stir until sugar has dissolved. Remove from heat and allow to cool. Pour into a bowl, add cucumber, shallots and chilli and stir to combine.

Makes 1 Cup.

(Photo credits: Marina Oliphant)

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