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Curried chicken bun filling (Gali ji bao)

1 1/2

teaspoons

coriander seed

1/4

teaspoon

cumin seed

1/8

teaspoon

fennel seed

3

black peppercorns

1/4

teaspoon

ground cayenne

1/4

teaspoon

ground turmeric

1

pinch

of ground cloves

1

pinch

of ground cinnamon

1

large

shallot, chopped ( 1/4 cup)

1

tablespoon

chopped fresh ginger

1

clove garlic, chopped

1 1/2

teaspoons

water

1

tablespoon

canola oil

2/3

pound

boneless skinless chicken thighs, diced into 1/4 - to 1/2 -inch pieces

1/2

teaspoon

salt

3/4

teaspoon

sugar

3

tablespoons

coconut milk

2 1/2

teaspoons

cornstarch mixed with 1 tablespoon water

2

tablespoons

coarsely chopped fresh cilantro

1

In a small, dry skillet over medium heat, toast the coriander seed, cumin seed, fennel seed and peppercorns until fragrant, 1 to 2 minutes. Grind the spices using a clean coffee grinder or mortar and pestle.

2

Transfer the spices to a food processor or an electric mini-chopper and add the cayenne, turmeric, cloves, cinnamon, shallot, ginger, garlic and water. Process to a paste, scraping down the sides occasionally. Alternatively, pound the ingredients, omitting the water, using a mortar and pestle; add the water to the pulverized aromatics to make a paste. Transfer the spice paste to a small bowl and set aside near the stove.

3

In a medium skillet, heat the oil over medium heat. Add the spice paste and gently cook, stirring frequently, until it has darkened and become richly fragrant, about 5 minutes. Add the chicken, salt and sugar, stirring to combine well. Cook for 2 to 3 minutes, stirring, until the chicken is cooked halfway through. Add the coconut milk, and cook for another 2 to 3 minutes, until the chicken is done and has released some of its juices. Cook for 1 minute more to intensify the flavors. Give the cornstarch mixture a stir and add it to the skillet. Stir to distribute well and cook for about 30 seconds, until the filling has thickened.

4

Remove from the heat and stir in the cilantro. Transfer to a bowl and set aside to cool completely before using. The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated. Return to room temperature before using.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (14.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

621.68

Calories From Fat (52%)

321.48

% Daily Value

Total Fat 36.69g

56%

Saturated Fat 12.74g

64%

Cholesterol 284.26mg

95%

Sodium 1464.72mg

61%

Potassium 1006.82mg

29%

Total Carbohydrates 11.48g

4%

Fiber 2.38g

10%

Sugar 3.37g

 

Protein 61.36g

123%

Tips

If you have a good curry powder, like Sun Brand, feel free to substitute 1 tablespoon for the spices below; decrease the amount of salt if the curry powder contains salt already. Or skip the toasting and grinding by substituting equal amounts of ground spices for the whole ones, using two pinches of black pepper for the peppercorns. The flavors will still be good.