Indonesian Satay Chicken Curry

Well there is no secret that curry is somewhat a staple in the Murray household so when I came across this recipe I had to put it on the menu this week.

 

One of the highlights of this recipe is that you actually make the base paste yourself rather than using a shop brought jar one.  There is something so much nicer make it from scratch rather than using the premix with all the preservatives and at times, lots of hidden sugar and salt. However, saying this, if you prefer you could use purchased rending curry paste instead of making your own. 

 

This curry had plenty of flavour and I loved the combination of the spices, the fresh coriander and the lime juice.  It made my taste buds dance.

 

While it was enjoyed next time I make this dish, which I presume will be soon, I will definitely make some changes,  I would use chicken thigh fillets instead and reduce the amount of stock as I found it had too much liquid and wasn't a thick curry.  I think a lot of water came from the pumpkin.

 

 

Indonesian Satay Chicken Curry

(recipe adapted from Weight Watchers Everyday Wholefood)

 

Serves: 4

SmartPoints per serve: 4

 

2 teaspoons olive oil

500 grams lean chicken breast fillets, fat trimmed cut into 3 cm pieces

1/3 cup Indonesian Satay Curry paste (refer recipe below)

2/3 cup chicken stock

1/3 cup light coconut milk

400 grams pumpkin, cut into 2cm pieces

1 tablespoon lime juice

2 teaspoon wheat-free tamari (Japanese Soy Sauce) or soy sauce

150 grams snow peas

3/4 cup fresh coriander leaves

lime wedges

 

Heat oil in a large wok or saucepan over medium-high heat.  Cook chicken, stirring for 5 minutes or until browned.  Transfer to a plate.

 

Cook curry paste, stirring, for 1 minute or until fragrant.  Add stock, coconut milk, pumpkin, lime juice and tamari.  Reduce heat and simmer, covered, for 5 minutes. 

 

Add chicken and simmer, covered for 10 minutes or until chicken is cooked through.  Add peas and simmer, uncovered until vegetables are tender.  Stir in coriander and serve with lime wedges.

 

If desired serve with rice adding 4 SmartPoints for 1/2 cup.

 

 

 Indonesian Satay Curry Paste

(recipe sourced from Weight Watchers Everyday Wholefood)

 

Makes: 3/4 cup

Smart Points per tablespoon: 0

 

2 teaspoons ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

8 fresh curry leaves

1/2 red onion

1 lemongrass stalk, coarsely chopped

3 garlic cloves, chopped

3 cm piece fresh ginger, coarsely chopped

1 tablespoon lime juice

2 teaspoons sambal oelek

1 tablespoon natural peanut butter

2 tablespoons water

 

Heat a small non-stick frying pan over medium heat.  Cook coriander, turmeric, cinnamon and curry leaves, stirring, for 1 minute, or until fragrant.

 

Process spice mixture in a small food processor or blender with onion, lemongrass, garlic, ginger, lime juice, sambal oelek, peanut butter and water until smooth and combined.

 

Store curry paste in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.  It is great for chicken, fish and vegetable curries.

 

 If using premade Rendang paste the smartpoints value per serve of the curry would be 5.

(Click here for a printable version of this recipe)

Beef and Pumpkin Rendang

It's absolutely no secret that our household loves curry.  Any type of curry regardless of it's origin.  It surprises me that when many people think of curries they think Indian considering all the tastes and flavours we have in the world.  So many different styles of curry and so many different versions of the one curry dish.

Rendang is a spicy meat dish which originated from Indonesia but is now commonly served in many countries. The curry paste is a mix of spices, which includes ginger, turmeric, coriander, cumin, lemon grass, garlic, shallot and chillies. Cooked with coconut milk traditional Padang Rendang takes hours to cook. However this recipe is both quick to prepare and cook plus having the added bonus of it being low fat.

The house smelled amazing not only once we started cooking the paste but while we waited for it to cook on the stove.  This recipe cook easily be adapted to a slow cooker recipe, obviously by adjusting the liquid and the cooking times.

Beef and Pumpkin Rendang

(Recipe adapted from WW Slow Cooking Cookbook)

Serves: 8

ProPoints per serve: 7

2 red onions, chopped

6 small fresh red chillies, chopped

2 lemongrass sticks, finely chopped

2 tablespoons finely grated fresh ginger

2 tablespoons ground cumin

1 tablespoon ground coriander

2 teaspoons ground turmeric

4 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons coconut milk powder

1 kilogram gravy beef, fat trimmed, cut into 3cm pieces

4 cups beef stock

800 grams pumpkin, chopped

200 grams green beans, cut into 5 cm lengths

4 fresh kaffir lime leaves, finely shredded

Process onion, chilli, lemongrass, ginger, cumin, coriander, turmeric, garlic and 2 teaspoons olive oil in a food processor until smooth.

Heat remaining oil in a large saucepan over high heat. Cook curry past, stirring, for 1 minute or until fragrant. Add milk powder and stir to combine. Add beef and stock and bring to the boil. Reduce heat and simmer, covered for 1 hour and 15 minutes or until beef is tender.

Add pumpkin and cook, covered, for 20 minutes or until tender. Add beans and cook for 2 minutes or until just tender.

Serve sprinkled with lime leaf. Add 3 ProPoints for ½ cup steamed rice.

(Click here for a printable version of this recipe)