Tag: stew

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Singapore Curry Chicken

Best served with plain white rice, bread or fried rice vermicelli, curry chicken is a Singaporean favourite and a must-have for every special family occasion. Made with fragrant coconut milk and a quintessential Southeast Asian spice mix called the rempah, its aromatic and flavourful gravy is one that will bring the whole family together for the upcoming holidays!

What you’ll need

For the Rempah (spice paste):

  • 25 pcs dried chili
  • 15 shallots
  • 3 cloves garlic
  • 1 inch turmeric
  • 1 inch young ginger

For Curry Chicken

  • Rempah (above)
  • 1 chicken (approx. 1.2kg)
  • 3 tbsps curry powder
  • 3 stalks lemongrass 
  • 500g potatoes 
  • 1 cinnamon stick 
  • 2 star anise  
  • 500ml coconut milk 
  • 900 ml water 

How to make it:

  1. Blanch chili in boiling water for 10 mins, drain and dry
  2. Blend all ingredients in a food processor
  3. Fry rempah in 3 tbsps oil until chili oil floats to surface and fragrant (small fire)
  4. Marinate chicken with curry powder for at least 15 minutes
  5. Add chicken and lemongrass to rempah and fry until chicken turns opaque on outside
  6. Add potatoes, fry together until the gravy fully coats the potato
  7. Dilute 300ml coconut milk with 500ml water, then add to the pan and cook until chicken and potatoes are tender. 
  8. Season with salt
  9. Add rest of coconut milk and cook on medium until the curry boils 
  10. Serve with white Jasmine rice or crispy baguette!

(Note Salt should always be added before undiluted coconut milk to prevent any curdling.

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Greek Beef Stew with Orzo

A classic dish served in Greek homes for Sunday dinners, Giouvetsi/Youvetsi is a hearty stew made with meat and pasta, and flavoured with red wine, tomato sauce, cinnamon, cloves and bay leaves. Orzo absorbs the flavour from the beef stew, resulting in a mouth-watering one-pot meal that packs a punch!

What you’ll need

  • 900g/2 pounds beef chuck cut in large chunks
  • 4 tablespoons cooking oil
  • 1 onion, chopped
  • 1 large leek, chopped
  • 1 carrot, grated
  • 1 cup red wine
  • 2 bay leaves
  • 3 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 1/4 cup tomato paste
  • 2 cups pureed tomatoes
  • 1 cup beef or chicken broth
  • 2 tbsps olive oil
  • 2 cups orzo pasta
  • Boiling water
  • Salt and pepper, to taste

How to make it

  1. Bring the beef to room temperature and pat dry with kitchen towel.
  2. In a casserole, dutch oven or claypot, heat the oil over high heat and brown the beef cubes.
  3. Remove the beef, then reduce the heat to medium.
  4. Saute the onion, the leek, the carrot, the bay leaves, the cinnamon stick, the cloves and star anise until the vegetables are softened. Season with salt and pepper.
  5. Add the beef back to the pot, then add the wine.
  6. Turn on the heat and evaporate most of the wine.
  7. Add the broth, tomato paste and tomatoes .
  8. Cover and simmer on low heat for until beef is tender (about 1 to 2 hours, depending on the beef cut).
  9. Pre-heat oven to 200 deg C/ 390 deg F.
  10. Stir in the orzo pasta and olive oil. If mixture is too dry, add some boiling water so the pasta can get cooked properly.
  11. Cover the casserole then bake in oven for 20 minutes.
  12. Remove casserole from the oven and rest for 20 minutes to let the pasta cook completely and absorb more liquid.
  13. Serve with crumbed feta cheese and a glass of red wine. Enjoy your meal!

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Moroccan Lamb Tagine

Moroccan Lamb Tagine

Hearty and flavoursome, this Moroccan stew recipe combines the goodness of tender lamb, aromatic spices, sweet apricots and vegetables — gently simmered over two hours. Don’t fret if you don’t have a tagine/tajine – this dish can also be prepared in a dutch oven or casserole!

What you’ll need

  • 2 tsp ground black pepper
  • 2 tbsp paprika
  • 1 tbsp ground tumeric
  • 1 tbsp ground cinnamon
  • 2 tbsp ground ginger
  • 1 kg lamb shoulder, cut into 2-inch chunks
  • 2 large onions, thinly sliced
  • 1 carrot, cut in chunks
  • 4 tbsps olive oil
  • 3 cloves garlic, crushed
  • 600ml lamb, chicken or vegetable stock
  • 200g tinned chopped tomatoes with juice
  • 100g dried apricots, halved
  • 60g sliced almonds
  • 1 tsp saffron
  • 1 small bunch of coriander, roughly chopped
  • 1 small bunch of flat leaf parsley, roughly chopped

How to make it

  1. Place black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
  2. Place the lamb in a ziplock bag and toss together with the spice mix. Marinate overnight or at least 6 hours in the fridge.
  3. Heat olive oil. Add the sliced onions and carrots and cook over a gentle heat for 20 minutes so that the onions are soft but not coloured.
  4. Add lamb and lightly brown. Add garlic. saute together for 3 minutes.
  5. Add the chopped tomatoes, apricots, flaked almonds, saffron, and stock. Bring to the boil, cover with lid, and cook on low heat for 2 hours or until the meat is soft and tender.
  6. Sprinkle over chopped herbs and serve.

Notes:

  • If you don’t have a tagine, this dish can also be made in a casserole or dutch oven.
  • In addition to the above spices, you can try adding ground coriander, cayenne pepper, ground cardamom and cumin too.
  • In addition to apricots, you can also include other dried fruits such as raisins and prunes.
  • This dish goes lovely with the batbout – a moroccan pita bread, as well as a zesty Moroccan salad.