Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Non Thermomix Recipes => Topic started by: BeezeeBee on November 13, 2013, 03:35:36 am
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In Malaysia, we used to order this Kam Heong Kai at Chinese restaurants. The most popular variant is Kam Heong Lala, ie Golden Fragrant Clams.
The aroma from the curry leaves, dried prawns and curry powder is very appetising. A bit more fiddly than the usual stir fry, but oh so worth it!
Serves 4, along with rice
500 g chicken thigh fillets, sliced
3 tbsp cornstarch
2 cloves garlic, finely chopped
1 small onion, sliced
10 curry leaves
2 tbsp dried shrimps, soak in hot water and finely chopped
4 birds eye chilies, roughly chopped
[Marinade]
1/2 egg white
1 tbsp soy sauce
1/2 tsp salt
a few dash of pepper
[Sauce]
1 tbsp curry powder (I use Baba's Chicken Curry Powder)
1 1/2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
3 tbsp water
1 tbsp raw sugar
salt to taste
1. Marinate the meat with egg white, soy sauce, salt and pepper. Set it aside for at least an hour.
2. Heat up some oil in a wok for deep frying (I filled up to about 4 cm depth as I dislike wasting too much oil). Stir in the cornstarch to the chicken. Mix well.
3. Fry the chicken in 3 batches until golden brown. Remove and drain the oil on paper towels. Remove most of the oil from the frying pan and leave about 2 tbsp spoons for cooking the sauce.
4. Heat up the oil and stir-fry the garlic and onion until fragrant and lightly brown. Stir in the dried shrimps, chilies and curry leaves and continue to stir-fry until fragrant.
5. Add in the rest of the seasonings and water. Simmer for a few seconds and toss in the chicken. Mix until well combined. If you find it too dry, you can add a bit of water.
If using AIRFRYER, replace steps 2 & 3 with:
2a. Stir in the cornstarch and 1 tbsp oil to the chicken. Mix well.
3a. Preheat airfryer to 180°C. Fry chicken for 5 mins. Flip. 5 mins. Flip. 160°C 5 mins. Another 2 mins 180°C if not golden.
Tips:
Reduce the chilies if required. I used a mixture of big chillies with a tiny bit of the birds eye chillies.
Adapted from http://www.mykitchensnippets.com/2011/11/kam-heong-chickenfragrant-chicken.html?m=1
(http://img.tapatalk.com/d/13/11/13/ujusebe6.jpg)
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Thanks beezeebee, this looks something we would all enjoy but I will leave out the dried shrimps. Do you buy the baba curry powder at Asian supermarkets or should I be able to get it at Wwolworths?
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That looks so delicious!
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Wonder, I bought the curry powder from an Asian grocery.
(http://img.tapatalk.com/d/13/11/13/dudaqa7u.jpg)
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bzb that looks absolutely delicious :D
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:o yum!
do you do the mix of chilies for your kids - or do they like a milder version? whilst I like a bit of a chili sting, I don't like a chili burn.
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CP, the 2 younger boys are works in progress for chilli tolerance. I'm hoping to get them to like the heat by putting in chillies without burning. For now. Hehehe.
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An amazing recipe BZB,thank you or posting it :-* :-*
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Looks great. Thanks for sharing BZB.
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Thanks BZB, a new Asian grocery has just opened hear work so I'll have a look.
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BZB, thanks for this. Will certainly try it.
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BZB, do you think I Ian get away with shallow frying with a bit of oil?
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Fantasic, thank you. On the to do list :)
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BZB, do you think I Ian get away with shallow frying with a bit of oil?
I think so. It should work. Just need the meat to be cooked, and perhaps a bit of caramelisation. Should be yum still, as the sauce is very tasty.
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Thank you! Will definitely make it one day.
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Have just ordered the Babas curry powder for this, looks lovely. :)
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Thanks BeeZeeBee.
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Thankyou for the recipe. It looks amazing!!
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Yum! Will try :)
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Got all the ingredients today so will make one night next week.
BeeZeeBee, do you have any other recipes using the Baba curry powder?
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We had this for dinner tonight and we all really loved the flavour although it was a little hot and the kids wanted more sauce and more veggies. I added some green beans that had been pre blanched in with the chicken and only used 2 Birdseye chillis which I had reseeded.. I will definitely be making again and will stick with two chillies but will add quite a bit more water and some addition l veggies to make it an all in one dish. The flavour of the curry leaves and the curry powder is lovely.
Beezeebee is the curry powder a hot powder or could it have been that my chillies were particularly hot?
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So hApPy! :)
Wonder made my dish :) :)
The curry powder does have chillies. So you have a combo of heat from the 2 sources. You could drop the chillies if it's burning too much.
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I usually just use 1 long red chilli instead of the small hot ones when I see them in recipes as we don't like things too hot either. :)
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BeeZeeBee the family really enjoyed this and I found it quite easy to make so will definitely be on my to do again list. Do you normally serve it with vegetables of some sort or another accompanying dish.
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Wonder, I cooked rice in the TM plus steamed some cauliflower at the same time. Or whatever vege I had in the fridge e.g cabbage. When the vege's cooked, I drizzled with garlic oil, soya sauce(or oyster sauce) and ground white pepper.
Sometimes I serve another protein dish like omelette. Dinner is usually rice, 2 proteins and1 vege dishes.
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yum :)
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I made this early yesterday to have before we were going to a function after lunch. We really enjoyed it.
My only changes were to not add any salt to the marinade as even with using reduced salt soy sauce I find it can still taste too salty, so left it out and it was perfect. Used a long red chilli, but next time will deseed at least half of it. Wasn't overly hot, but would like to reduce it a little next time, and I only used about 2 tbs of oil in my wok to cook the chicken. Still caramelised and was lovely.
I had some quinoa in the freezer so used that instead of rice. Loved it with that and would serve with it again next time.
Thanks for such a lovely, tasty recipe BeezeeBee, it will certainly be made again. :D
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Glad you enjoyed it, JulieO :)
Will try it with 2 tbsp oil too.
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My mouth is watering reading this. I must make it, thanks BZB.
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Just been to the Asian food store and bought the curry powder, we are having this for dinner tonight.
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Tonight's dinner. Chicken was airfried - instead of the usual deepfrying - before adding to the sauce. Sooo much easier and healthier to make this delicious dish now 😄😃
(http://img.tapatalk.com/d/14/02/14/zaredu8y.jpg)
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I've already eaten but I could have some of this. It looks delicious.
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I'll have to try that BZB we all loved this recipe
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BZB, you are really getting the most out of your air fryer - I can sense how pleased you are with your purchase.
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I thought I was being subtle, Judy :D
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This looks delicious BZB 8)
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wow this looks and sounds delicious.
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Funny I was looking at this recipe yesterday thinking whether it can be done in the Air fryer. BZB, have you tried this in the Air fryer?
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It worked well in the Airfryer, Courton. I was very happy with the texture of the airfried chicken.
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Cookie, CC and Uni, thank you. Try making this Uni. The aroma of the curry leaves and curry powder is divine. And it's super tasty :P
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It's on my menu for next week BZB.
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Cookie, I've added the airfryer settings to the recipe. Have a play to see if my first go with airfrying works for you :)
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This is for dinner tonight.
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Who wants to eat out when we can produce meals like this. Cant wait to try this but must find the curry powder first. On next weeks list of things to do.
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BZB we loved it. (http://img.tapatalk.com/d/14/02/21/4ypejeju.jpg)
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Yay! :) Did you airfry the chicken, Cookie?