18 October, 2015

CHICKEN PEPPERCORN CURRY WITH BABY AUBERGINES

Comments : 2 Posted in : CHICKEN FASHION SHOW, CHOPSTICK KICKS, DINE STAR on October 18, 2015 by : blonDISHious Tags: baby aubergine, baby corn, Chicken, Chilli, curry, dine star, green peppercorn, onion, Rice, Thai, Thai basil, tomato, vegetable

There is this “problem” you will have when meeting my next DINE STAR: You will lose a piece of your heart to…

THE COMMON LINNETS

I lost a piece of mine to them the first time I worked with Ilse and JB. This was almost a year ago at the “Radio Regenbogen Award”. They were presented a “Newcomer 2014” award for their incredibly successful single “Calm After The Storm” and their debut album.
What a lovely and down to earth lot they are. Working with “The Linnets” is fun. It is almost like being on a little holiday trip with good friends. They make it easy to forget that you are actually working if there weren’t journalists, photographers and camera crews reminding you that you are in the middle of a job 😄

The last time I saw them we ordered Thai take-away after a radio gig for NDR2. So I decided to go towards this culinary direction in my recipe for them.

Thai is always a good pick as it is easy to make, fresh, healthy and can be cooked vegan as well, if desired.

In this case I had to go for a chicken curry as Ilse & JB mentioned chicken as one of their favourite ingredients in my questionnaire. Tofu or shrimps are good choices as well…or simply go for veggies only, if you like.
If you don’t fancy a certain veggie or ingredient in this recipe feel free to use something else instead. Be creative.

And here we go…

INGREDIENTS:
1 tbs peanut oil
2 – 3 chicken breasts (cut in small pieces)
2 onions (peeled and cut in quarters)
2 tbs green or red curry paste (you can buy pre-made in all Asian food shops)
300 ml chicken stock (from the jar)
300 ml coconut milk
4 kaffir lime leaves
1 ts brown sugar
1 carrot (peeled and sliced)
6 cherry tomatoes (cut in halves)
small handful of snow peas
4 baby corns
handful of green baby aubergines (I left them on the branch as it looks nicer)
2 branches of fresh, green peppercorns (available in Asian food shops. If you can’t find fresh ones you can also use peppercorns in brine)
1 – 2 chillies (chopped)
fresh Thai basil
fresh cilantro (coriander)
4 allspice berries
2 tbs fish sauce
juice of 1/2 a lime

Jasmine rice (steamed)

METHOD:
Heat peanut oil in wok or deep pan over medium-high heat.
Add the chicken and cook until lightly brown. Stir occasionally.
Transfer chicken to a separate plate and put aside.
Add onion quarters to the pan and stir-fry for about 3 minutes.
Add curry paste and stir thoroughly. Cook for about 1 minute.
Add chicken, lime leaves, chicken stock, coconut milk and sugar. Let simmer on a low heat for about 10 minutes.
Add all veggies, peppercorn, fish sauce and allspice berries.
Cook on a low heat until veggies are soft but still “all dente”.
Steam the rice as instructed on the pack.
Serve curry with rice and decorate with Thai basil and cilantro (coriander)

กินให้อร่อย (Enjoy your meal),
Sabrina xxx

ARTIST INFO:

After their gold awarded debut album “THE COMMON LINNETS” the band just released their second album “II” including “We Don’t Make The Wind Blow” and the upcoming single “That Part”.
The album entered the sales charts in their home country Holland at # 1.

WEBSITE:
OFFICIAL WEBSITE

NEW ALBUM “II” ON iTUNES:
BUY ALBUM HERE (Germany)
BUY ALBUM HERE (Holland)

NEW ALBUM “II” ON AMAZON:
BUY ALBUM HERE (Germany)

SPOTIFY:
STREAM HERE

ON TOUR:
TOUR DATES HERE

FACEBOOK:
ADD HERE

TWITTER:
FOLLOW HERE