PATRICK'S MIDNITE CURRIED CHICKEN-CABBAGE
Want something different and delicious for supper? This one might just do it for your family if they like cabbage at all. This dish is NOT strong with curry and the spicy heat level is just noticeable. I have worked on developing this recipe for the past 5 years and I'm happily sold on the final result -- I could eat it every day. I made a special effort to give detailed instructions so that even new chefs can produce this dish. You could serve it nicely with a side of buttery mashed potatoes, maybe a little white gravy on them. Ultimately, I hope you love this semi-Asian dish as much as we do!
Provided by Bone Man
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, dissolve the bouillon cubes in 3 tablespoons of the hot tap water. Set aside.
- Cut the chicken into chunks about one-inch in size. Wipe the pieces fairly dry with paper towels, roll them in the flour and set them aside on a plate. Allow them to sit for at least 10 minutes.
- Blend together the following seasonings in a small bowl: curry powder, mustard seed, cumin powder, white pepper, and seasoned salt. Set aside.
- Heat the oil and butter together in a large skillet over medium high heat. As soon as the oil is hot, drop in the jalapeno pepper and the chicken pieces. Then, sprinkle all the blended seasonings over the chicken. Fry the chicken pieces for a total of no more than 5 minutes, turning once, then remove the chicken (slightly browned) and the jalapeno pepper from the skillet and set aside on a plate.
- Whisk the tomato paste into the skillet drippings and then pour in the 3 tablespoons of water with the bouillon dissolved in it to deglaze a bit. Allow this to simmer over the medium-high heat for about 2 minutes and then pour in the tomatoes and onions. Allow the tomatoes and onions to cook down for about three minutes and then add the remaining 6 tablespoons of hot tap water and stir. The sauce will taste salty at this point but the end product will be fine.
- After the tomato-onion sauce has simmered for about 5 minutes, reduce the heat to low, dump in the chopped cabbage and gently stir, coating the cabbage with the red sauce. Then top with the semi-cooked chicken and the jalapeno pepper and gently stir again. Reduce heat to a simmer, cover and allow the cabbage to cook down for about 30 minutes, stirring once or twice, then remove from heat and allow the ingredients to sit covered for about 10 minutes.
- Serve.
Nutrition Facts : Calories 275.5, Fat 14.9, SaturatedFat 2.9, Cholesterol 42.1, Sodium 496, Carbohydrate 19.7, Fiber 5.1, Sugar 8.5, Protein 17.9
SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE
This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.
Provided by Alexa Weibel
Categories dinner, weekday, poultry, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
- Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
- Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
- Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
- Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.
CRISPY CURRIED CHICKEN CUTLETS WITH A LOT OF CABBAGE
Eric Kim's ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.
Provided by Eric Kim
Yield Serves 2
Number Of Ingredients 16
Steps:
- Prepare the cabbage: In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.
- Make the kkasseu sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.
- Make the chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a rolling pin until they are flat and uniformly ¼-inch thick. Season with salt and pepper on both sides.
- On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, and some salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
- In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add one of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the second cutlet.
- To serve, divide the cutlets between two plates and pour the kkasseu sauce over each cutlet. Divide the quick-pickled cabbage between the two plates and add some white rice alongside
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