Indonesian flavors spice up dinner
This simple, vibrant curry, which originates from the Indonesian island of Java, makes a splendid “introductory” curry. It’s mild enough for sensitive palates, since it does not include any chiles and the white pepper is optional, and it’s super easy to make.
This dish makes a great weeknight dinner, especially if you make the curry paste ahead of time. We often make several batches of the paste at once, and freeze recipe-sized portions so it’s ready whenever we get the craving.
A few ingredient notes: Toasting and grinding the spices makes a big flavor difference. Galangal is an aromatic root you’ll find at most Asian markets and, increasingly, in well-stocked supermarkets, including Whole Foods. Candlenuts, a traditional ingredient used to thicken curries, are available at most Asian markets, but feel free to substitute macadamia nuts.
If you like, you can add 2 potatoes (peeled and cut into 1-inch cubes, about 2 cups) at the same time as the chicken. Just increase the spices a little bit and add a shallot or two more to the paste. For a vegetarian option, skip the chicken and use tofu instead, or carrots, green beans or any other vegetables that catch your fancy.
Serve this curry, topped with crispy shallots or peanuts for texture, with rice and a side of steamed greens. (And for those of you who prefer heat, serve the curry with a side of spicy, fiery
Opor Ayam (Javanese White Chicken Curry)
Serves 4 sambal.)
INGREDIENTS
5 shallots peeled and roughly chopped, about 1 cup
2 medium peeled
3 or 4 candlenuts macadamia nuts)
2 tablespoons galangal, peeled and roughly chopped
3 tablespoons vegetable oil, divided
1 tablespoon 1 teaspoon ground cumin ½ teaspoon white pepper, optional
2 stalks lemongrass, bruised and tied in a knot
2 kaffir lime leaves, bruised, optional cloves garlic, ground (or coriander
1½ pounds boneless, skinless, chicken thighs, cut into 1-inch cubes
1½ cups water, needed 1½ cups coconut Salt to taste
INSTRUCTIONS
or milk as
Make the curry paste: Using a small food processor or blender, puree the shallots, garlic, candlenuts, galangal and 2 tablespoons vegetable oil to a smooth paste, adding more oil as needed.
In a heavy pot set over medium heat, heat a tablespoon of oil until hot. Add the curry paste and fry until lightly golden brown, 7 to 8 minutes. Add the coriander, cumin, white pepper (if using), lemongrass and kaffir lime leaves (if using) and fry until aromatic, about 1 minute.
Season the cubed chicken with salt and add to the pot. Saute for 2 to 3 minutes. Add the water and bring curry to a boil, then lower heat, cover and simmer gently for 20 to 25 minutes.
Stir in the coconut milk and simmer gently until chicken is cooked through and tender, 5 to 10 minutes more. Taste and adjust seasoning, and serve.
Add the last tablespoon of butter, then drop in the flour-seasoned mushrooms. Sauté until golden brown. Cover until needed to keep warm.
Burger cooking and buildup: Bring a charcoal or gas grill to 350 to 400 degrees. Place the burgers on the grill and cook each side for 5 minutes until the internal temperature reaches 150 to 155 degrees. While the burgers are cooking, place the sautéed onion, mushrooms and peppers in foil and reheat on the grill. When the burgers reach the desired temperature, add a thin slice of butter, then a slice of Swiss cheese. Let the cheese melt, then add a thin layer of the cream cheese mixture. Allow it to melt and remove the burgers from the grill. While the cheeses are melting, spray the brioche buns with olive oil spray and toast on the grill. Spread a light layer of jalapeño truffle mayo on the bottom toasted bun. Add a slice of Swiss cheese. Add the burger, followed by the sautéed mushrooms, caramelized onions and red peppers. Top with arugula. Spread a light layer of jalapeño truffle mayo on the top bun and place on top. Serve with Famous Dave’s Signature Spicy Pickle Chips. Hold the burger together with a bamboo skewer and enjoy!