Category: Poultry

Thai-Style Chicken and Rice

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This recipe is by no means authentic, and I’ve turned it into a sort of easy red curry-meets-larb situation but the results are delicious and healthy. All you need is 20 minutes and a skillet and you’re set.

Ingredients:
  • 1 red onion, thinly sliced
  • 1 3-inch piece ginger, peeled and cut into thin matchsticks
  • 2 cups cooked jasmine rice
  • 1 tablespoon Thai red curry paste
  • 3 tablespoons lime juice
  • 1 tablespoon plus 1 1/2 teaspoons fish sauce
  • 1 tablespoon plus 1 teaspoon sugar
  • 2 tablespoons plus 2 teaspoons avocado oil
  • 1 pound ground chicken
  • 1 serrano chile, thinly sliced
  • 1 cup salted dry-roasted peanuts
  • 1 cup cilantro leaves
  • 1/2 cup mint leaves
  • Lettuce leaves and lime wedges, for serving
  1. Place red onion and ginger in a medium bowl of ice water and let soak while you prepare the chicken and rice.
  2. Using your hands, toss rice and half of curry paste in a medium bowl to roughly coat. Set aside.
  3. Stir lime juice, fish sauce, and sugar in a large bowl until sugar is dissolved.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Add chicken and spread into a thin, even layer; season with salt. Cook, undisturbed, until golden brown underneath, about 5 minutes. Add remaining curry paste and cook, stirring and breaking up into bite-size pieces, until chicken is cooked through, about 2 minutes. Transfer to bowl with dressing.
  5. Heat remaining 2 teaspoons oil in the same skillet. Add reserved rice mixture and cook, undisturbed, until slightly golden underneath, about 5 minutes. Continue to cook, stirring occasionally, 1-2 minutes. Remove from heat and add to bowl with dressing and chicken.
  6. Drain red onion and ginger; add to bowl with chicken and rice, along with chile, peanuts, cilantro, and mint. Mix to combine.
  7. Transfer rice mixture to a platter. Serve with lettuce for wrapping and lime wedges for squeezing over.

Butter Chicken

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Butter chicken is ubiquitous on every Indian restaurant menu, but there’s no reason you can’t make it at home. This warming dish is easily made a day ahead and can reheated to be served with rice. I like to serve it with tahdig, sabzi khordan, and torshi on the side for an Indian-Iranian mashup. Trust me, it works.

Ingredients:
  • 1 teaspoon garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground oregano
  • 2 pounds boneless, skinless chicken thighs, quartered
  • 3 tablespoons avocado oil or ghee
  • 1/2 onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons peeled and grated ginger
  • 1 teaspoon salt
  • 1 15-ounce can crushed tomatoes
  • 4 tablespoons (1/2 stick) butter
  • 1 cup coconut milk
  • 1 bay leaf
  • 1 teaspoon lemon juice, plus more to taste
  1. In a large bowl, stir together the garam masala, cumin, turmeric, cardamom, paprika, cinnamon, and oregano. Add the chicken and turn to coat all the pieces. Set aside for 10 minutes.
  2. Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the oil and the onion and cook, stirring frequently, until translucent, about 3 minutes. Add the garlic and ginger and cook for another minute, stirring.
  3. Add the remaining 1 tablespoon oil to the pan, then add the chicken and any leftover spices and sprinkle with the salt. Cook for 5 minutes, turning the chicken halfway through when it releases easily from the pan, then add the crushed tomatoes, butter, coconut milk, bay leaf, and lemon juice. Reduce the heat to medium-low and let simmer, stirring occasionally, until the chicken is cooked through and tender, about 30 minutes. Season with additional salt and lemon juice, if desired. Serve warm.

Chicken Laksa

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What’s more comforting than noodle soup? Nothing. A fragrant coconutty broth and sprinkling of bright toppings have made this my favorite laksa since the one I had in Singapore.

You can make the laksa paste, fry the crispy shallots, and cook the chicken ahead of time so that the final soup assembly is a breeze. Finally, good laksa at home.

Ingredients:

For the laksa paste:

  • 3 medium shallots, chopped (about 3/4 cup)
  • 4 lemongrass stalks, sliced (about 1/2 cup)
  • 1/4 cup avocado oil
  • 1 4-inch piece fresh ginger, peeled and sliced (about 1/2 cup)
  • 4 small dried red chiles (deseeded if you like your laksa less spicy)
  • 3 large garlic cloves, smashed
  • 1 cup chicken stock, divided
  • 1/2 cup peanuts
  • 2 teaspoons minced anchovies
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon coconut sugar or brown sugar

For the soup:

  • 2 tablespoons avocado oil
  • 4 cups chicken stock
  • 1 15-ounce can coconut milk
  • 2 tablespoons fish sauce, plus more to taste
  • 10 ounces dried rice noodles
  • 2 8-ounce cooked boneless, skinless chicken breasts, sliced
  • 1 cup fresh bean sprouts
  • 4 green onions, sliced (about 1/2 cup)
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh cilantro leaves
  • 1/4 cup fried shallots
  • 1 lime, cut into 4 wedges
  1. Make the laksa paste: combine shallots, lemongrass, oil, ginger, red chiles, garlic, and 1/2 cup stock in a blender; process until mixture forms a thick, smooth paste, about 30 seconds. Add peanuts, anchovies, turmeric, coriander, sugar, and remaining 1/2 cup stock to blender; process until smooth, about 30 seconds.
  2. Make the soup: heat oil in a large Dutch oven over medium. Add laksa paste, and cook, stirring constantly, until fragrant, 4 to 6 minutes. Whisk in stock and coconut milk; bring to a boil over high. Reduce heat to medium-low, and simmer, covered, 10 minutes. Remove from heat. Mix in fish sauce, and add more to taste, if desired.
  3. While stock mixture simmers, cook rice noodles according to package directions. Divide rice noodles evenly among 4 bowls. Arrange sliced chicken evenly on noodles. Ladle hot stock mixture evenly into bowls. Top evenly with bean sprouts, green onions, mint, cilantro, fried shallots, and lime wedges.

Korean Chicken Stew with Sweet Potato Noodles

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This spicy stew is a riff on dakjjim, a one-pot Korean braised chicken dish that’s cooked with danmyeon, or sweet potato noodles. I love these noodles’ chewy texture and they’re perfect for soaking up the sweet and savory braising liquid. Make this on a rainy day and serve with rice and kimchi for the ultimate comfort meal.

Ingredients:

  • 1 (3.5 ounce) package of sweet potato nooldes (dangmyeon), also called glass noodles
  • 1/4 cup gochujang
  • 1/2 cup soy sauce
  • 1 1/2 to 2 teaspoons gochugaru
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 4 garlic cloves, minced
  • 1 tablespoon minced peeled ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon avocado oil
  • 1 1/2 pounds boneless, skinless chicken thighs, quartered
  • 4 cups low-sodium chicken broth or bone broth
  • 1 palm-size piece kombu seaweed
  • 1 large russet potato (1 pound) peeled and cut into 1-inch chunks
  • 1 carrot, cut into 1-inch chunks
  • 1/2 onion, cut into thin wedges
  • Chopped green onions, for garnish
  • Toasted sesame seeds, for garnish
  • White rice, for serving
  • Kimchi, for serving
  1. Place the noodles in a large bowl, add warm water to cover, and set aside to soak until you need them.
  2. In a small bowl, stir together the gochujang, soy sauce, gochugaru, oyster sauce, honey, garlic, ginger, and sesame oil until blended.
  3. Heat a Dutch oven over medium-high heat. When hot, add the avocado oil, then the chicken, and cook the chicken until it is evenly cooked on the outside, 8 to 10 minutes, turning when it releases easily from the pan. Add the soy sauce mixture, chicken broth, kombu, and 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally. Remove the kombu.
  4. Add the potato, carrot, and onion to the pot. Increase the heat to medium, cover, and simmer until the carrots are tender, another 15 minutes or so.
  5. Drain and add the noodles to the pot and let them cook until translucent and soft, another minute or so. Serve the stew garnished with green onions and toasted sesame seeds, with a side of kimchi. (To make this dish ahead of time, cook through step 4, then when reheating soak and add the noodles to the soup as you reheat it the next day.)

Weeknight Turkey Curry

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I can’t really categorize this dish: it’s a little bit South Asian, a little bit East Asian, a little bit American. It’s comfort food, though, and an easy one at that. Make this when you’re trying to clear out your pantry, serve over rice, and you’re golden.

Ingredients:
  • 1 onion, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 5 garlic cloves, chopped
  • 2 teaspoons avocado oil
  • 1 pound ground turkey (or beef)
  • 3/4 teaspoon salt
  • Pepper, to taste
  • 5 teaspoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon Madras curry poweder
  • 1/2 teaspoon turmeric
  • 4 1/2 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 3 cups chicken broth
  • 2 ounces Japanese curry sauce mix (such as House Foods Vermont Curry or S&B Golden Curry)
  • 1/4 cup heavy cream
  • 2 green onions, thinly sliced
  • 4 cups cooked rice and kimchi, for serving
  1. Pulse onion, carrots, and garlic in a food processor until finely chopped. Transfer to a small bowl.
  2. Heat oil in a large Dutch oven over medium-high. Add turkey, salt, and season with pepper. Cook, breaking up meat with a wooden spoon, until lightly browned, 6-8 minutes. Add onion mixture and cook, stirring often, until vegetables are slightly softened, about 3 minutes. Stir in butter, then sprinkle flour over and cook, stirring, 1 minute. Add curry powder and turmeric and cook, stirring, until spices are fragrant, about 2 minutes.
  3. Mix in soy sauce and fish sauce. Pour in broth and bring to a boil, scraping up any brown bits. Reduce heat and simmer occasionally, until slightly thickened, 8-10 minutes.
  4. Stir in curry sauce mix and simmer, stirring often, until gravy is thick enough to coat a spoon, about 5 minutes. Stir in cream and remove from heat.
  5. Serve curry on top of rice in serving bowls and with kimchi on the side.