KUNG PAO CHICKEN

This is my retake on Kung Pao Chicken because the first I made it I was not much experienced and I ended up adding cashew nuts because Mom loved them. Then I got lectured by someone about how cashew nuts are not Kung Pao which made me so furious that I met a Chinese living in Lahore to confirm.

FYI - KUNG PAO CHICKEN CAN BE MADE WITH ALMONDS, CASHEW NUTS AND BASICALLY ANY TYPE OF NUT. This is a Schezuan cuisine and the type of nuts does not have to do anything with the authenticity.

In Pakistan we don't know any other Pao than "beta zara ghr atay hovey aik pao dahi le ana." Kung Pao Chicken is literally one of my all time favorites.

INGREDIENTS FOR CHICKEN:

500 grams boneless, skinless chicken breast cut in 1/2 inch cubes

1 tablespoon red chili paste

pinch of salt and pepper

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoons baking powder (it tenderizes the chicken)

INGREDIENTS FOR SAUCE:

1 tablespoon of finely chopped ginger

6 garlic cloves finely chopped

10 dried red chilies cut in 1/2 inch pieces (you can skip or lessen them to adjust spice)

4 tablespoons soy sauce

1 teaspoon oyster sauce

2 tablespoons brown sugar

2 tablespoons white vinegar

3/4 cup of chicken stock

1 tablespoon cornflour

4-5 green onions chopped

1/4 cup of salted peanuts (you can also add more or less)

Really easy and simple to make.

First we marinate the chicken by adding salt, pepper, soy sauce, oyster sauce and baking powder to it.

Mix it and keep it aside.

Now we let the chicken marinade and we slice green onions and dried red chilies.

Now let's prepare the sauce by putting soy sauce, oyster sauce, brown sugar, chicken stock and cornflour.

Mix it well and keep it aside.

Now we heat 2 tablespoons of oil in a wok on high heat and fry the chicken.

After the chicken is cooked take it out separately.

Now we heat a another tablespoon of oil in the same wok and stir fry garlic, ginger and dry red chilies for 1 minute.

Give the sauce a stir in a bowl and add it to the wok. Turn up the heat to medium.

As soon as the sauce starts boiling stir the dry ingredients and mix them together.

Now we add chicken and stir it in the sauce for a minute.

Time to add the peanuts and give them a good stir for 30 seconds.

Quickly add the green onions and stir for another minute and TADA. Kung Pao Chicken is ready to serve.

KUNG PAO CHICKEN

EVERYONE !!!

Coconut Shrimp Curry

I guess today was a warm day for sea food but as its my favorite nothing can stop me from having it no matter whatever the weather is.

Hell I even have coffee after sea food and I still get to live.

Today's recipe has SHRIMP in it and it is very easy but you need to be careful with it and not overcook it.

Today's recipe is Coconut Shrimp Curry. It's a Thai influenced Indian dish as far as I have guessed from the ingredients.

Very different in taste as I have never tasted anything like this ever. My brother said that he loved it and he doesn't even loves me. So, it must be nice.

INGREDIENTS:

12-14 large shrimps peeled and devained

1 400 ml can of coconut milk

1/2 teaspoon salt and more for the gravy

1/2 teaspoon of turmeric (1/4 for shrimps and 1/4 for the gravy)

1/2 teaspoon black pepper

half an onion finely chopped

1 small tomato diced

1 inch garlic finely minced

1 green chili finely minced

1/2 cup of boiled peas (optional)

4-6 garlic cloves finely minced

coriander and green onions for garnishing

We start off with marinating the shrimps with salt, turmeric and lemon juice. Set them aside.

Now we chop the onions finely.

Heat oil in a pan and fry the onions till they are soft and translucent.

Meanwhile the onions are cooking. We mince the ginger, garlic and green chili together.

Add the minced garlic, ginger and chili to the onions and fry it till everything is fragrant.

Now it is time to add the coconut milk to the pan.

Bring the curry to a boil and lower the heat to simmer.

Add turmeric, salt, black pepper and lemon's juice.

Mix it well.

Now its time to add the diced tomato and peas. Give it a good stir to mix.

Now add the shrimps and cook them for 2-3 minutes and take the gravy off the heat.

REMEMBER DO NOT COOK THE SHRIMPS FOR MORE THAN 2-3 MINUTES OR THE WILL GET HARD AND CHEWY.

Coconut Shrimp Curry is ready to serve now.

Ladies and gentlemen, from the makers of Chef Shamsher we proudly present you Coconut Shrimp Curry.

Red Chicken Karahi

I was planning to make some mild fancy pasta but I started missing Pakistan so much that I had to make this desi recipe requested by a dear friend Danish Khan from twitter.
 
Hence, It's time for the Red Chicken Karahi recipe take out your ipads and ispaghols.
 
WARNING - PEOPLE OF HIGH BLOOD PRESSURE PLEASE STAY AWAY FROM THIS ONE.
 
You need

One whole chicken cut into 16 pieces

Salt according to taste (hasb e (of the) zaiqa)

1/2 kg tomato finely chopped

2 green chilies finely chopped

half a bunch of coriander finely chopped

juice of 2 lemons

small piece of ginger chopped in thin slices

1 tablespoon karahi masala

1 tablespoon red chili powder

1 tablespoon cumin powder

1 tablespoon ginger garlic paste

1 teaspoon black pepper crushed

 

 

Wash your chicken nicely(pyar se), add it to the karahi on medium high heat with ginger garlic paste and salt.

 

 

 

 

 

The chicken will leave some water. You need to cook it till the water dries up.

 

After the water left by the chicken is dried, add the chopped tomatoes along side the red chili powder and cook until the water  left by the tomatoes dry.

 

 

 

 

Add the karahi masala, black pepper, cumin powder and one cup oil or butter. Fry the chicken for 2-4 minutes or until the masala leaves oil floating above.

 

 

 

 

Add the chopped green chilies, ginger, coriander and lemon juice now. Give the karahi a good little spin and it will be ready to serve.

 

 



Top it with more ginger, coriander and lemon if you desire. Red Chicken Karahi is ready to eat and let me tell you that its hotter than most of the women I've seen.