CAMBODIAN CHICKEN CURRY RECIPE
This Cambodian chicken curry recipe makes one of Southeast Asia's most comforting chicken curries. While it has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.
Provided by Adapted from Authentic Cambodian Recipes (now out of print)
Categories Main Course
Number Of Ingredients 22
Steps:
- Heat oil in a wok over low heat. Add red kroeung, shrimp paste and palm sugar. Stir-fry until fragrant. Add the chicken pieces and cook until well coated and takes on a little colour. Then add the coconut cream and half the amount of fish sauce (you can add more later).
- Stir in coconut milk and stock. Bring to the boil, then reduce heat and simmer over medium heat until chicken is tender. Add the long beans and aubergines. Just before serving add the potatoes and continue cooking until curry is reduced and thick. Taste, taste, taste, and if it's a little too mild in flavour (not heat) add more fish sauce.
- Serve with steamed rice or fresh rice vermicelli and crunchy vegetables such as cucumber or bean sprouts. Cambodians also like to eat their curries with French baguettes.
- Note: The curry will be tastier if you prepare this recipe using homemade coconut cream and milk. Also, while the curry paste will be bright red, the addition of the coconut cream and milk will see the curry have a yellow hue. This is not important, the flavour of the curry is.
Nutrition Facts : Calories 518 kcal, Carbohydrate 15 g, Protein 9 g, Fat 51 g, SaturatedFat 35 g, Cholesterol 31 mg, Sodium 550 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GRILLED CURRY CHICKEN
"A whole grilled chicken is a really impressive presentation for a barbecue and this curry spice rub is an exotic twist," says Marc.
Provided by Marc Forgione
Categories main-dish
Time 8h50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Loosen the skin on the breast and legs. Rub the flesh of the chicken, under the skin, with the lime zest. Mix the curry powder, parsley, salt and pepper together and rub all over the chicken. Place in a resealable plastic bag. Let the chicken sit overnight in the fridge.
- Preheat the grill to medium. Brush the grill with vegetable oil.
- Place the chicken on the grill skin-side down and grill until the skin becomes golden brown, about 15 minutes. Flip the chicken over, close the cover and continue grilling until just cooked through, about 25 minutes. Remove from the grill, loosely tent with foil and let rest before serving.
GRILLED CURRY CHICKEN ON A STICK (CAMBODIA)
This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.
Provided by GiddyUpGo
Categories Chicken Breast
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours.
- Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.).
- Serve with mango salsa on the side.
Nutrition Facts : Calories 293, Fat 17.9, SaturatedFat 4, Cholesterol 72.6, Sodium 377.7, Carbohydrate 8.6, Fiber 1.5, Sugar 4.7, Protein 24.8
CAMBODIAN GRILLED CHICKEN (MANN OENG K'TEM SOR, MARECH)
Provided by Steven Raichlen
Yield Serves 2 to 4
Number Of Ingredients 20
Steps:
- 1. Prepare the chicken and marinade: Remove and discard the fat just inside the neck and body cavities of the chicken. Remove the package of giblets and set it aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot it dry, inside and out, with paper towels. Spatchcock the chicken. Make 2 deep slashes to the bone in both sides of the chicken breast and in each leg and thigh. Trim or fold the wing tips back behind the wings. Place the bird in a nonreactive baking dish just large enough to hold it.
- 2. Place the garlic halves, sugar, and salt in a heavy mortar and pound to a paste with a pestle. Work in the soy sauce and fish sauce. If you do not have a mortar and pestle, combine the garlic, sugar, and salt in a small food processor and puree to a paste, then work in the soy sauce and fish sauce. Spoon the marinade over the chicken, forcing it into the slits and turning the bird to coat it well on both sides. Let the chicken marinate in the refrigerator, covered, for 1 hour to 4 hours; the longer it marinates, the richer the flavor will be.
- 3. Meanwhile, make the glaze: Heat the oil in a small saucepan over medium heat. Add the crushed clove of garlic and cook until just beginning to brown, about 1 minute. Using a slotted spoon, transfer the garlic to a small heatproof bowl. Add the annatto seeds to the saucepan with the oil and cook until fragrant and browned and the oil turns orange, about 2 minutes. If you are using paprika instead of annatto seeds, cook it for only 15 seconds. Strain the oil through a fine-mesh wire strainer into the bowl with the garlic. Set the glaze aside.
- 4. Prepare the dipping sauce: Place 1/2 teaspoon each of salt and pepper and 1/4 teaspoon of sugar, if using, in 2 small attractive bowls. Have the limes ready; you'll add the lime juice at the last minute. (See Note.)
- 5. Set up the grill for direct grilling and preheat it to medium. Leave one section of the grill bare for a safety zone.
- 6. When ready to cook, brush and oil the grill grate. Drain the chicken and discard the marinade and arrange it on the hot grate or in an oiled grill basket, if using, skin side down. Grill the chicken until it is golden brown and cooked through, 12 to 20 minutes per side. Move the chicken as needed to dodge any flare-ups. Use an instant-read meat thermometer to test for doneness, inserting it into the thickest part of a thigh but not so that it touches a bone. The internal temperature should be about 170°F. Alternatively, you can make a cut in the chicken meat where the thigh connects to the body; there should be no traces of red at the bone. During the last 10 minutes of cooking, start brushing the chicken on both sides with the glaze.
- 7. To serve, transfer the chicken, skin side up, to a platter. Let it rest for about 2 minutes, then cut it into pieces with a cleaver. Add 2 tablespoons of lime juice to each bowl with the salt, pepper, and sugar for the dipping sauce and stir it with a fork or chopsticks until the salt and sugar dissolves. To eat, dip the pieces of chicken in the salted lime juice.
- Variation
- Khmer Chicken Grilled Using the Indirect Method: You can also grill the chicken using the indirect method, a process that, although not traditionally Khmer, has the advantage of eliminating all risk of flare-ups. Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium. Place the marinated chicken skin side up in the center of the grate over the drip pan and away from the heat. Cover the grill and cook the chicken until browned and cooked through, 40 minutes to 1 hour. Start brushing the chicken with the glaze during the last 15 minutes of cooking and baste it again every 5 minutes.
More about "grilled curry chicken on a stick cambodia recipes"
CAMBODIAN CHICKEN RED CURRY - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (7)Total Time 45 minsCategory DinnerPublished May 10, 2019
BURMESE DUCK CURRY AND CAMBODIAN GRILLED CURRY …
From migrationology.com
Estimated Reading Time 2 mins
CAMBODIAN (KHMER) CHICKEN SAMLá CURRY - THE …
From thespiceadventuress.com
HOW TO MAKE CAMBODIAN CHICKEN AMOK - ANALIDA'S …
From ethnicspoon.com
FAST CAMBODIAN CHICKEN RED CURRY • OUR BIG ESCAPE
From ourbigescape.com
SACH MOAN CARI ANG CHOMKAK (GRILLED CURRY CHICKEN …
From travelbystove.palfreymedia.com
SPECIAL CAMBODIA RED CHICKEN CURRY - CAMBODIA …
From cambodiarecipe.com
CAMBODIAN GRILLED CHICKEN - BIGOVEN
From bigoven.com
CAMBODIAN CLASSIC YELLOW CHICKEN CURRY - CAMBODIA …
From cambodiarecipe.com
EASY CAMBODIAN CHICKEN CURRY RECIPE • OUR BIG ESCAPE
From ourbigescape.com
GRILLED CURRY CHICKEN - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
GRILLED CURRY CHICKEN ON A STICK (CAMBODIA) RECIPE
From recipeofhealth.com
GRILLED STICKY CHICKEN ON A STICK | IT IS A KEEPER
From itisakeeper.com
GRILLED CURRY CHICKEN - EATING BIRD FOOD
From eatingbirdfood.com
AUTHENTIC CAMBODIAN CHICKEN CURRY: A SOUTHEAST …
From foodforfitness.co.uk
EASY CURRIED GRILLED CHICKEN BREAST - SIMPLY DELICIOUS
From simply-delicious-food.com
GRILLED CURRY CHICKEN - COOKIN CANUCK
From cookincanuck.com
SPECIAL GRILLED STUFFED CHICKEN WINGS - CAMBODIA …
From cambodiarecipe.com
CAMBODIAN CHICKEN RECIPES - NOILUCKY.COM
From noilucky.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love