Indian Fried Chicken Curry

Mymy Suajico – Santiago 蔡马安

Curry is a generic term employing a complex mixture of spices & herbs. It is thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization where evidence suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food.

This recipe in Indian influenced, using a curry flavored with coriander powder, cumin seeds/powder, black pepper powder, red hot chili peppers/powder, asafetida, ghee, fenugreek seeds, curry leaves and turmeric. You may use your Curry of preference.

Clockwise: Onions, Garlic,Ginger, Cinamon Stick, Bay Leaf, Indian Curry, Lemon Juice, Paprika,Tomato Paste, Coconut milk

Ingredients:

8 Pcs.                     Chicken thighs
¼ cup                     lemon juice (Chicken marinade)
2 tbsp.                    Salt (Chicken Rub)
4 Tbsp.                   Canola Oil
Marinate the Chicken thighs in lemon & salt mix for 2 hrs. or longer
Pan fry in Canola until Golden brown, Set aside.

6 tbsp.                    Extra Virgin olive oil

1 small                    White onion, thinly sliced
4 cloves                  garlic, minced
5 tablespoons         curry powder
1 stick                     cinnamon
2 teaspoon              paprika
4 Pcs.                     bay leaf
1 tablespoon          Ginger, minced
1 tbsp.                    brown sugar
¼ cup                     Anchovies Sauce
½ can                     Tomato paste                             
1 cup                      plain yogurt
1 can                      coconut milk
1 tbsp.                    red pepper flakes ( for heat )
2 tbsp                     lemon juice
1 tbsp.                    Black Sesame Seeds
Heat EVOO in a sauce pan, sauté onions, garlic until brown
Add ginger, curry, paprika, bay leaf, brown sugar and cinnamon; continue to sauté until sugar caramelizes
Pour in Coconut milk, yogurt, tomato paste and blend in, cover and simmer for 15 minutes
Add pepper flakes, take from the heat and stir in lemon juice & salt with Anchovy sauce. Pour Curry over fried chicken, sprinkle with black sesame seeds

Serve with steamed rice or with Pita, don’t skip the ice cold beer.

Pan Fried Carp in Sweet & Sour Mango Sauce

Mymy Suajico – Santiago 蔡马安

Sweet and Sour is stereotypically an element of standard Chinese cooking. Said to have originated in the Chinese province of Hunan, Sweet & Sour sauce then was in the form of a dipping sauce ( mixture of vinegar & sugar ) rather than what resembles now as “sweet & sour” cooking in westernized chinese cuisine. The style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili-soy shrimp and vinegar-garlic goose.

The traditional Chinese sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce, and spices such as ginger and cloves. All of these, rooting from their concept of Yin-Yang as complementary forces interacting as one dynamic whole. Thus, the need for sweet to balance the sour giving rise to an exceptional flavor.

This recipe therefore is a fusion, following the way it is served in western Chinese restaurants with the meat battered & fried, the sauce poured over. I have added mango syrup as the ‘sweet’ element and to zest the sauce.

Ingredients:

1 whole           Carp (or any white fish) gutted, scaled & cleaned
1 teaspoon       Salt (for fish rub)
1 tbsp.            Ginger & Citrus mix (liquid or dry-for marinade/rub)
1 tbsp.            red pepper flakes (rub)
½ cup            Corn Flour (for dusting)
2 cups            Canola Oil (for Frying)

Scouring

Marinating

Dusting

Frying

Scour the carp and marinate/ rub in marinade –allow to sit for 1 hour or longer.

Dust with flour and fry well done –set aside

Clockwise L-R: Celery, Garlic, Onions, Jalapenos, Ginger, White Vinegar, Mango Nectar, Stewed Tomaotes Red & Green Bell Peppers, Chives (center)

4 cloves          garlic, minced
1 small           onion, thinly sliced
1 tbsp.            ginger, minced
2 stalks           celery, sliced
1 whole           green & red pepper, sliced in strips
2 large           tomato, quartered ( or canned stewed tomatoes)
1 pc.             Jalapeno, for heat (optional)
¼ cup            white vinegar
½ cup            mango nectar
1                 cup chicken broth
½ cup            chives (roughly cut)
1 tbsp.            dark sesame oil
Canola oil for sautéing
Salt & pepper to taste
For thickener: 2 Tablespoons cornstarch dispersed in 1/4 cup cold water

Sautee onions & garlic, cover and allow to sweat
Add celery ginger, jalapeno, tomatoes & bell peppers, cover and cook for 2 minutes
Add in white vinegar, mango nectar and chicken broth simmer until all flavors are blended
Salt & pepper & drizzle in sesame oil, stir lightly and pour over fried carp.

Garnish & top generously with chives
Serve over hot steamed rice