Steamed Chicken with Curry Spice
This satisfying dish reflects my inspirations during my time in Singapore. More importantly, it is a dish that provides super nutrition with bright, vibrant flavours. I prefer to make my own curry spice mix. But feel free to use your own favourite brand. Serve with steamed brown rice and fresh spinach for a great, nourishing meal.
For the spice mix:
1 teaspoon turmeric powder
1 teaspoon coriander seed, toasted (See Techniques, page
180, for instructions on how to do this.) 2 teaspoons cumin seed, toasted
1 teaspoon fenugreek seed
2 teaspoons ginger powder
1 teaspoon fennel seed
1 teaspoon white pepper powder
2 green cardamom pods
1 teaspoon black pepper
2 teaspoon ground cinnamon
1 teaspoon cayenne pepper
4 chicken breasts, skin removed
100g buna-shimeji mushrooms
2cm knob of ginger, peeled, and cut into thin strips (i.e. fine julienne)
1 red chilli, seeded, and sliced finely lengthwise 1 spring onion, sliced finely
- To make the spice mix, combine all the ingrediants for the spice mix in a spice grinder and blitz to a fine powder.
- Season the chicken breasts liberally with the spices until well coated. (Keep any remaining spice mix in a jar.)
- Set a large bamboo steamer over boiling water. On the bottom of the basket lay the mushrooms. Lay the chicken over that. Then, scatter the ginger and chilli evenly over the top of the chicken. Close the steamer and steam for 15 to 20 minutes, or until the chicken juices run clear.
- To serve, arrange the mushrooms on a plate, top with the chicken and any of the remaining chilli and ginger from the basket. Sprinkle with the spring onion, and serve.