Steps to Prepare Homemade Is This Singapore Chicken Curry?

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When you start a diet just about the most often heard pieces of advice is to keep a food log in which you write down every thing you eat during the day. Keeping your food journal not only helps you see clearly what you are having, it helps you see what you are not eating. One example is that, after monitoring your food for a few days you might realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. When you write everything down you can see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.

Be as precise as you can while you write down what you consume. You should do more than just write down "salad" into your food journal. The correct way to do it is always to note down all of the ingredients in the salad as well as the kind of dressing that is used. You need to include the amount of the food you consume. "Cereal" is not good, although "one cup Shredded Wheat" is. Remember the more you consume of something the more calories you consume so it is vital that you list quantities so that you know exactly how much of everything youre eating and how many calories you need to burn.

Record your spirits whenever you eat. This helps you to show you whether or not you use food as a response to emotional issues. It also assists you to see clearly which foods you are inclined to choose when you are in certain moods. Many individuals will reach for junk foods when we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you pay attention to how you eat during your different moods and mental states, you will be able to keep similar but healthier alternatives around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now lets go back to is this singapore chicken curry? recipe. To make is this singapore chicken curry? you only need 25 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to prepare Is This Singapore Chicken Curry?:

1. Provide of Chicken Confit:.
2. Take of Boneless Chicken Thighs with Skin, 4 Pieces About 500g.
3. Use of Sea Salt, 1/2 TBSPWhite Pepper, Pinch.
4. Prepare 3 Stalks of Lemongrass White Part Only,.
5. Take 2 of Kaffir Lime Leaves,.
6. Provide 6 Cloves of Garlic,.
7. You need of Canola / Peanut / Vegetable Oil, For Confit.
8. Provide of Spice Blend:.
9. Use of Dried Chilies Soaked & Deseeded, 5 Adjust To Preference.
10. Get of Fresh Red Chilies Deseeded Coarsely Chopped, 2 Adjust To Preference.
11. Take 1/2 Inch of Galangal / Blue Ginger,.
12. Take 1.5 TBSP of Tamarind Paste,.
13. Take 1/2 TSP of Coriander Powder,.
14. Provide of Gula Melaka / Palm Sugar, 1 TBSP Adjust To Preference.
15. You need of Curry:.
16. Use 1 of Red Onion Finely Sliced,.
17. You need 200 ml of Coconut Milk Preferably Organic,.
18. Use 1 of Ripe Mango Coarsely Diced,.
19. Get of Fresh Lime Juice, 1 Lime.
20. Use of Yukon Gold Potatoes Peeled Wedged Boiled Fork Tender, 3 Adjust To Preference.
21. Provide 1 Handful of Fresh Coriander, Coarsely Chopped,.
22. Take of Fresh Lime Zest, 1 Lime.
23. Provide Pinch of Sea Salt,.
24. Provide of For Serving:.
25. Get 1 Loaf of Soft Baguette Roll Preferably Vietnamese,.

Steps to make Is This Singapore Chicken Curry?:

1. Prepare chicken confit. Rub and coat the chicken thighs well with salt and pepper. Transfer the chicken into a shallow bowl. Add in lemongrass, kaffir lime leaves and garlic. *Use the wholes cloves of garlic.*.
2. Marinade in fridge for at least 12 hours. After marinating, preheat oven to 120 degrees celsius or 250 fahrenheit. Rinse the chicken thoroughly under running water to remove most of the salt. Place the chicken and the rest of the marinade into an oven proof casserole dish..
3. Add in just enuff oil to submerge the chicken. *Do not overlap the chicken.* Cover tightly with aluminium foil. Wack into the oven and bake for at least 2.5 hrs or until the chicken is tender and almost fall apart..
4. Remove from heat and set aside to cool completely. *This can keep in fridge for up to a month.* *Do not discard anything as they are needed for the next process. The oil is bursting with flavors, why waste it? It will be awesome for deep frying or sauteing.*.
5. After the chicken has cooled, in a skillet over medium heat, drizzle in 2 TBSP of the chicken oil. Gently place in the chicken. *Careful as the oil may splatter.* Sear until crisp golden brown on both sides. Set aside to allow the chicken to rest..
6. Do not wash the skillet.* Prepare the spice blend. In a blender, add the lemongrass, kaffir lime leaves and garlic from the confit. *You can squeeze the wonderful garlic out of it's skin.*.
7. Add in the chilies, galangal, tamarind paste, gula melaka and coriander powder. Blitz until smooth. Set aside..
8. Prepare the curry. In the same skillet over medium heat, add onion. Sauteing and scrapping the bottom of the skillet, picking up all the wonderful goodness that the chicken had left behind. Saute until translucent. Add in the spice blend..
9. Do not wash the blender.* Saute to combine well and until it starts to turn a darker shade of red. Add coconut milk into the same blender..
10. Blitz to pick up all the nooks and crannies. Transfer the coconut milk into the skillet. *Still, do not wash the blender yet.*.
11. Stir until well combined. Bring it up to a slow simmer. Continue simmering for about 1 min..
12. Add in mango, lime juice and zest. Taste and adjust for seasoning with salt. Stir to combine well. Transfer the curry back into the blender. Blitz until smooth. Transfer back into the same skillet..
13. You can add a bit of water into the blender to blitz up all the nooks and crannies, then add it into the curry. You can now wash the blender.* Add the chicken and whatever amazing juices that had been released into the curry. Bring it up to a slow simmer. At this point you can add in the boiled potatoes, cover and simmer for about 1 or 2 mins..
14. Boiling the potatoes separately will not overcook the chicken and the curry..
15. But if you want the same plating as mine, finely slice the potatoes. Using a cookie cutter to cut out round discs. Draw the circumference of your plate on a parchment paper. Place the parchment paper on a baking tray, penciled side down. Lay the potatoes discs along the circumference, overlapping one another. Drizzle some of the chicken oil over the potatoes. Lightly season with salt..
16. Place another parchment paper over the potatoes. Place a heavy oven proof plate over the potatoes. This is to make sure that the potatoes will adhere. Wack into a preheated 200 degree celsius or 400 fahrenheit oven and bake for about 20 to 25 mins or until golden brown and fork tender. Remove from oven and carefully transfer onto serving plate.*.
17. To serve. Transfer the chicken, curry and potatoes onto serving plate. Serve with some slices of soft Vietnamese baguette roll. Garnish the curry with coriander. Serve immediately..

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