The Food Edit: Hearty Jeera Chicken Curry


Curry. Arguably the nation's favourite dish. I know its certainly one of mine! I love a good hearty curry, be it spicy or not, it always has to be rich in flavor and plentiful!

This Jeera chicken curry is a favourite for me, it's super rich and indulgent, but surprisingly light in texture and melts in the mouth. With a beautiful heat and richness from the toasted cumin seeds and a creamy texture from the yoghurt, this is a beautiful curry that will impress your loved ones, and it will take you very little time to make at all!

Ingredients 

1 (1 pound/ 800- grams) chicken, cut into 12 pieces in a large mixing bowl
1 tablespoon freshly squeezed lemon juice
2 teaspoons salt
2 tablespoons vegetable oil
2 teaspoons cumin seeds
8 to 10 green or red chiles, stemmed and cut in half
1/2 teaspoon ground turmeric
1/2 cup plain yogurt, whisked
1/4 cup chopped cilantro
7 to 8 black peppercorns, crushed
2 tablespoons chopped fresh mint (optional) 

Method

Put chicken in a large bowl. Add the lemon juice and 1 teaspoon of the salt, and stir well. Cover the bowl with plastic and put into refrigerator to marinate for 30 minutes.

Place a medium nonstick saucepan over medium and add the oil. When the small bubbles appear at the bottom of the pan, add the cumin. When the cumin begins to change color, add the chilies and turmeric, and saute for 10 seconds.

Add the chicken and saute for 8-9 minutes until well browned. Add the yogurt, cilantro, peppercorns and remaining 1 teaspoon of the salt. Stir well and add the cup water. Cover, lower the heat and cook for 20 minutes or until chicken is cook through.

Transfer to a serving dish and sprinkle with the mint and serve hot.

The Food Edit: My Favourite Laksa Soup



Soup. It's like a hug in a bowl. The nights are getting colder and darker and Autumn has well and truly arrived. Which means it's soup season!

Laksa soup is a classic Malaysian dish that can be served with chicken, prawns or any kind of seafood, regardless of what meat you pair with it, it is guaranteed to be a dinner table winner. 

It does take around an hour an half to make which can be off-putting to some, but it is worth it for the work you put in. Even though its gone in minutes!

This Lasksa soup is a new favorite of mine. I love the spicy orange curry broth mixed with thin noodles and salty pulled chicken. It's for sure a new dinner favorite in our household and once you make it, you will love it too! 

Pairing the dish to finish with some fresh cut chilies and coriander cuts the creamy softness of the soup with a sharp freshness, and a squeeze of lime rounds it off with that well-needed zing!

For me, I've always been a fan of Spanish, Middle Eastern and Asian cuisines, so these kind of flavours are not new to me, but if you are wanting to branch out into tasting more on the world, this soup is the perfect, gentle way to do so.

Enjoy! 

INGREDIENTS

For the paste

2 red chilli, plus more to serve
4 cloves garlic, chopped
3 shallots, finely chopped
2 stalks lemongrass, finely chopped
½ teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons curry powder
2 tablespoons vegetable oil

For the broth

1 chicken stock cube dissolved in 500 millilitres boiling water
1 400 millilitre can coconut milk
3 large carrots, peeled and sliced
200 grams cauliflower, cut into chunks
1 tablespoon fish sauce (optional - sub for a good pinch of salt)
1 tablespoon brown sugar
2 limes, 1 juiced, 1 cut into wedges
2 chicken breasts
150 grams finely sliced fresh greens
2 tablespoons soy sauce
1 clove garlic, minced
1 pack rice vermicelli
25 grams coriander, stalks trimmed
40 grams bean sprouts, rinsed (optional)

INSTRUCTIONS

Put all of the laksa paste ingredients into a small food processor or spice grinder and blitz until you have a fine paste. Cook off the paste in a large saucepan for 10 minutes, stirring often so it doesn’t burn, until the oil starts to separate. Pour in the chicken stock and coconut milk, then add the sliced carrots, and cauliflower. Cook for 30 minutes until the vegetables.

While the broth is cooking, heat a griddle pan. Flatten the chicken breasts and season with salt and fresh black pepper. Cook for 4 minutes each side, until golden brown and cooked through. Put onto a place to cool then roughly rip into shreds.

Sautee the greens in the soy and garlic until they wilt. Put the noodles into a large bowl and pour boiling water over them. Let them sit for 3 minutes, then drain and rinse under cool water. Divide the cooked and drained noodles between 4 serving bowls.

When the vegetables in the broth are very soft, liquidise it with a stick blender. Stir fish sauce or salt, sugar and lime juice through the soup and add extra water, if needed, so that it’s not too thick. Divide the soup between the bowls. Top each dish with bean sprouts, chicken, sauteed greens and fresh coriander. Serve with a lime wedge and extra chili on the side.

And enjoy!