Curry is a dish that has a variety of flavors which delight the taste buds. It has many different versions all over the world, and in this, Chef Tatung recreates the curries from India, Thailand, and Philippines. There are more versions from other countries, but today, let’s enjoy the scent of these three curries.
With three different flavor profiles from the variation of curry, each of them will offer a unique kind of deliciousness that will surely make you want to try them all. After all, the spices and ingredients within the curries caters to individual preferences, with the possibilities ranging from herby, spicy, savory, sweet, and more.
Chicken Tikka Masala
Ingredients
Chicken Tikka Masala:
- Curry paste (Tikka Masala paste)
- 1 pc. onion, diced
- 3 cloves garlic
- 1 thumb ginger, sliced
- 5 pcs. dried chili
- 1 Tbsp. cumin seeds, toasted
- 1 Tbsp. coriander seeds, toasted
- 1 Tbsp. Garam Masala
- 1 Tbsp. turmeric powder
- 1 Tbsp. chili powder
- 1/2 cup water
- 1 tsp. salt
Marinate:
- 1/2 kg. chicken thigh
- Tikka Masala paste
- 1/2 cup yogurt
- Season with salt
Grilling:
- Marinated chicken
For Sautéing:
- 2 pcs. onion, minced
- Add the Tikkala Masala paste
- 2 Tbsps. butter
- 1 Tbsp. tomato paste
- 1 Tbsp. sugar
- 5 pcs. dried chili
- 1 canned tomato
- 1 cup water
- 1 pack Maggi Magic Sarap
- Add the grilled chicken
- 1/2 cup yogurt
Garnish
- Cilantro
Instructions
- In a pan, toast the cumin and coriander seeds. After toasting them, let them cool down.
- Prepare the rest of the ingredients. Cut the onions into quarters, peel the garlic cloves, and slice the ginger. Put them all into the blender with dried chili and cooled toasted spices. Add the Garam Masala, turmeric, chili powder, and water. Blend until it becomes smooth.
- After it has become smooth, season it with salt. Blend it until all the flavors have come together. Once it has come together, pour the paste into a bowl.
- Scoop an amplel of the Tikka Masala paste into the bowl with the chicken and add yogurt. Season with salt. Mix well, then leave it to marinate for 20 minutes or overnight.
- In a pan, heat the oil. Sauté the onion. After sautéing, add the Tikka Masala paste, butter, tomato paste, sugar, and dried chili. Mix and let it cook until the oil renders a bit.
- Once the oil starts rendering, add the canned tomatoes, water, and Maggi Magic Sarap. Mix well.
- Heat the grill pot and place the marinated chicken in. Start grilling the chicken while the sauce is cooking.
- Once the sauce starts boiling, taste it to see if needs more seasoning, then leave it to simmer.
- When the chicken is finished grilling, add it to the sauce. Mix, then leave it simmer for a few minutes. After letting it simmer, add yogurt. Mix well.
Thai Green Curry
Ingredients
Thai Green Curry Paste:
- 3 pcs. green chili
- 2 Tbsps. cilantro, chopped
- 1 stalk lemongrass
- 1 thumb langkawas (galangal)
- 1/2 cup shallot
- 3 pcs. kaffir lime leaf
- 1 Tbsp. cumin seeds
- 1 Tbsp. coriander seeds
- 1 Tbsp. Thai shrimp paste
- 5 g. cilantro leaf
- 1 tsp. white pepper
For Sautéing:
- 1/2 cup Thai curry paste
- 1/2 kg. chicken thigh
- 1 cup chicken stock
- 2 cups coconut milk
- 2 Tbsps. sugar
- 1 Tbsp. fish sauce
- Slurry, to thicken
- 1 cup bamboo shoot
- 1 pc. eggplant
- 1 pc. zucchini
- 1/2 pc. red bell pepper
- 2 pcs. green chili
- 4 pcs. kaffir lime leaf
- 1 pc. fresh lime juice
- 1/4 cup Thai basil leaf
Garnish:
- Thai basil
Instructions
- In a pan, toast the coriander and cumin seeds. After toasting them, let them cool down.
- Chop the green chilies, cilantro, lemon grass, langkawas (or galangal), shallot, and Kaffir lime leaves.
- Pour the toasted coriander and cumin seeds into a mortar. Grind it, then add the other ingredients. Grind it all into a smooth paste. This will take 10 to 20 minutes. After it has smoothened considerably, add the Thai shrimp paste and cilantro leaves. Season with white pepper. Continue to grind it for a few more minutes.
- In a pot, add the Thai green curry paste and sauté until the oil starts rendering.
- Season the chicken with salt, then add it into the pot. Mix, and leave it to cook.
- Once the chicken has cooked a bit, add the chicken stock and coconut milk. Season with sugar and Thai fish sauce. Mix, then let it simmer. Add slurry to the pot. Mix well.
- When it starts boiling, add the bamboo shoots, eggplant, zucchini, red bell pepper, green chili, and Kaffir lime leaves. Stir, and let it cook until the vegetables are done. Add lime juice, then finish with Thai basil leaves.
Pinoy Curry
Ingredients
Marinate:
- 1/2 kg. chicken thigh
- Calamansi and patis
Sauté:
- 1 pc. onion, minced
- 4 cloves garlic, minced
- 1 thumb ginger
- Add the marinated chicken
- 1 Tbsp. red chili, chopped
- 2 Tbsps. curry powder
- 1/4 cup raisins
- 2 cups chicken stock
- 2 pcs. potato
- 1 pc. carrot
- 1/2 cup evaporated milk
Slurry:
- 1 Tbsp. fish sauce
- 1 pc. green bell pepper
- 1 pc. red bell pepper
- Season with black pepper
Instructions
- Prepare the chicken. Season it with fish sauce and calamansi juice.
- In a pan, heat the oil. Sear the chicken.
- When the chicken has cooked enough, add the onions, garlic, ginger, and red chilies. After sautéing, add the curry powder. Toss it all together, then add raisins and chicken stock.
- Par-fry the potatoes and carrots, then add it into the pan. Mix, then let it cook.
- When the curry is halfway cooked, add the evaporated milk. Mix, then leave it to simmer. Add slurry to thicken the sauce. Let it cook until the chicken is done, and the carrots and potatoes are tender.
- Season with fish sauce. Add green and red bell pepper, then finish it with black pepper.
With three kinds of curries to choose from, you will have plenty to choose from when your family craves curry. Try cooking a version of curry every other mealtime, or cook them all at the same time to experience an intense aroma enveloping your house. No matter what you choose, it will surely be a whiff worth remembering.
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