or "Makrut Lime Leaf Curry with Chicken and Eggs" Simply gorgeous
Did you know that Kaffir Lime Leaf is in most of your curry paste, added for the extra intense citrus fragrance or "zing"? Kaffir lime leaves are too tough to just eat, so they're either kept large and preserved, or sliced thinly. Many Thai recipes call for the kaffir lime leaves. If the leaf is used whole as in a curry or in soup, most people do not eat the leaf itself. It its a chore to keep spitting the leaves out - then the ideal solution is best to use Kaffir Lime Leaf Powder to marinade and into your curries or soups. The powder still inparts the same flavour as the leaves but without the hassle and expensive often associated with the leaves. It is known as Makrut in Thai and that "Kaffir" word is ban in the USA - read notes below.
We also understand that using Kaffir Lime Leaf Powder is better to make your curry paste as opposed to fresh leaves, as fresh leaves you not only need to chop but it will keep "fermenting" which may affect the paste. Give it go people.
Another Kaffir Lime Leaf! Ooop! Makrut Leaf Powder recipe for you to try at home. This is an easy and yummy one and perfect as a winter warmer and if you have a Winter Soup party - bring this dish and bread to soak up the sauce :-
This yummy recipe is contributed by Abbie in London and she was over the moon when she found out about Kaffir Lime Leaf Powder and Roselle Powder. And will try something special with Pandan Powder, as it is a new ingredient in her pantry. More from recipes UK folks.
* 500 grams Chicken
* 6 eggs (hard boiled)
* 1 Onion (sliced thinly)
* 3-4 cloves garlic (chopped)
* 1 tspn of @my.blue.tea Kaffir Lime Leaf Powder (to marinate chicken)
* 1 tspn of @my.blue.tea Kaffir Lime Lear Powder (to be sprinkle onto the curry at the end)
* Juice of 1 lemon juice
* 1 tsp Garam Masala
* 1 knob ginger (chopped)
* 1 tsp coriander powder
* Fenugreek leaves
* ½ tspn Turmeric powder
* 1 tspn Tandoori Powder
* Mustard Seeds
* 1 tspn Papprika Powder
* A handful of cashew nuts
* Ghee (as required)
* 2 tspn salt to taste (or as required)
Butterfly Pea Tea or "Blue Chocolate" a new Blue Tea blend; an after dark tea) - specially blended for August Tea Festival and Father's Day in September.
So refreshing after a hearty Kaffir Lime Leaf Chicken & Egg curry, after dinner tea.
(1) Marinate the chicken and leave overnight, or half hour if you don't have time with: plain yogurt, garam masala, lemon juice, garlic, ginger, fenugreek leave, turmeric, tandoori powder, paprika,, coriander powder, mustard seeds, salt.
(2) In a pan, high heat fry chicken with oil. Remove chicken from the pan and add ghee once cooked to keep it tender.
(3) In the same pan, fry boiled eggs until golden brown. Leave aside with the fried chicken.
(4) Fry onion in same pan with salt, chilli, garlic, together with cardamom, cinnamon, star anise. Caramelised with little added water to avoid burning. Once softens and mashed, add turmeric, mixed masala, ground coriander, cumin and stir for 5 min until fragrant.
(5) Add chicken and eggs fenugreek leaves and slow cook further 10 mins until oils surfaces on top with lid closed. Add boiled water as desired for the sauce and cook for 30 mins in low heat. Done! Best enjoyed day after.
In a pan, high heat fry chicken with oil. Take out of pan and add ghee once cooked to keep it tender.
In the same pan, fry boiled eggs until golden brown. Leave aside with the fried chicken
Fry onion in same pan with salt, chilli, garlic, together with cardamom, cinnamon, star anise. Caramelised with little added water to avoid burning.
Once softens and mashed, add turmeric, mixed masala, ground coriander, cumin and stir for 5 min until fragrant.
Add cashew nuts and continue stirring.
Add water as desired to the sauce and bring to a quick boil.
Add chicken, eggs, fenugreek leaves and 1/2 tspn Kaffir Lime Leaf Powder and slow cook further 10 mins until oils surfaces on top with lid closed. Add boiled water as desired for the sauce and cook for 30 mins in low heat.
Kaffir Lime Leaf Powder now in
all new 50 grams pack -
* Non GMO,
* Gluten Free,
* No added sugar and
* No Preservatives or Additives
And for the kids, an orange infused Butterfly Pea drink is refreshing, packed with Vitamin C and yet, still gives you all the colour changing magic.
Orange infused with Butterfly Pea Tea is perfect drink with this dish for the young children - recipe attached.
And future recipes in the pipeline also by Abbie is Roselle Curry or Hibiscus Curry; names are used interchangeably. Make sure you subscribe and stay tuned for this "out of this world curry" that many of us have not heard off!
"I am always searching for unique ingredients to cook with, especially for a big family that have varied tastebuds and diets. My cooking is all about eating together with family and friends at home, introducing new concepts to cooking, dining and entertaining. I am inspired by classic dishes from around the world from different cultures which I then give my own twist of fusion cooking. I typically cook for between 8-15 family members when we gather on weekend and holidays so have no time for single plate photoshoot before everyone digs in (although over the years I've learn to hold on to the serving spoons while I take few rushed pics!). The plates must look colourful and appetising from a distant why my key ingredients must be lip smackingly tasty!
My instagram page is just for fun, I like to inspire others to eat together and dine in comfort with the simplest of ingredient by sharing my creative cooking and dining ideas with my big slim family, at home."
Unconventional homemade dishes - follow Abbie on Instagram - https://www.instagram.com/food_drink_celebrate/