I am happy to be posting almost on time this month’s dish for with Around the World in 12 Dishes! Around the World in 12 Dishes : season 2 was originally created by Glittering Muffins and there are total of 13 blogs participating in this project. The idea is to “visit” 1 country a month (12 countries in a year) by exploring the cooking culture and craft. We all cook 1 (or more) dish with our children and some of us make crafts.
I can’t say I am a big fan of Thai food. Plus, cooking Thai dishes from scratch is a little difficult since we don’t get all the major ingredients. I like going to Thai restaurants from time to time but even when I visited Thailand in 2006 I barely ate any Thai food as it was too sour or too spicy for my stomach to digest.
I do however, enjoy Thai Yellow Chicken Curry (the recipe linked up is from Yummly.Com) and I’ve been wondering if I could tweak it around and finally I decided to just introduce to you our Turmeric Chicken Stew that I often make. Again, I learned it from my wonderful mother-in-law who adapted it from few different cuisines and my picky eater loves it.
I have talked over with miss T about Thailand and how beautiful it is and showed her few pictures from my trip, promising that one day we will take a whole family vacation there.
Our Turmeric Chicken Stew has almost all of the ingredients of Thai Yellow
Chicken Curry but it is not spicy and I cook it in the pressure cooker which makes meat especially tender.
What you need:
6-8 chicken legs (without thighs; however you can use any part of chicken. Sometimes I use wings)
1 large potato cut in cubes
1 large carrot cut in cubes
half an onion chopped
2-3 cloves of garlic finely chopped
1 teaspoon of turmeric powder
1 teaspoon of coriander powder
a piece of fresh ginger finely chopped or minced (size about half a thumb)
How to make it:
1. Warm up some oil in the pressure cooker.
2. Lower the fire. Add ginger, turmeric and coriander. Let them cook in oil for about 30-40 seconds till the smell comes out.
3. Add onions and garlic. Fry till golden.
4. Add chicken and fry for about 5 minutes.
5. Then add all other ingredients plus water – but make sure everything with water doesn’t go over 3/4th of the pot.
6. Secure the pressure cooker and put the fire on high. After the steams starts coming out (or the whistle starts working), lower the fire and cook for about 15-20 minutes. Turn off and let the steam come out by itself (another 15 minutes or so.
You can use a regular pot but the process will be longer and you need to cook the chicken first for about 10-15 minutes with a bit of water and then add potatoes and carrots, more water, salt and cook on low for about 30-40 minutes.
Serve the chicken with rice and salad. YUMMY!
Girls enjoy this dish as it is simple and nutritious! I also often make it for guests as it is very easy to make.
Do you like Thai food? What dish is your most favorite?
Check the other blogs of “Around the World in 12 Dishes” for their Korean creations:
Adventures In Mommydom, Afterschooling for Smarty Pants, All Done Monkey, Crafty Moms Share,Creative World of Varya, Glittering Muffins, Here Come The Girls, Kid World Citizen, Kitchen Counter Chronicles, Maroc Mama, Mermaids’ Makings, The Educators’ Spin On It
Please link up your Korean dish and/or craft in our linky below, we would love to see it!