FREE-RANGE CHICKEN BRAISED CURRY

The chicken here isn't that firm, partly because even when it's labeled as "free-range"—most Italian chickens are advertised as free-range rather than caged as before—the reality is that they’re kept in such tight spaces that they hardly move! Italian chicken is soft, and it cooks tender quickly. It’s also quite fatty, so you have to trim a lot of fat, and when stir-fried, the skin turns mushy, which isn't very enjoyable.

There is, however, a particular type of chicken called Gallina faraona in Italian, or Guineafowl in English. I'm not sure if this bird is available in Vietnam, but it tastes amazing. It costs about three to four times more than regular chicken, so I rarely eat meat, and when I do, I make it count with this one! 😛 The meat is firm but not tough like old chicken; it has a mild, fragrant taste, and the skin is nice and firm—it really satisfies the soul! Hahaha!

For chicken stewed with curry, some people add lemongrass, while others add ginger. I’m just craving a simple, regular stewed chicken, nothing fancy, so I’ll just add onions and garlic.

Free-range chicken braised curry is a deeply flavorful dish that combines tender chicken with aromatic spices in a rich, comforting sauce. The free-range chicken, known for its more robust texture and flavor, is browned to seal in its juices before being braised slowly in a blend of curry spices like turmeric, cumin, coriander, and chili. As the chicken simmers, it absorbs the complex flavors of the curry base, which is often made with onions, garlic, ginger, and coconut milk, creating a creamy, mildly spicy sauce. The long braising process tenderizes the chicken, making each bite succulent and flavorful. This curry is typically served with steamed rice or warm naan bread, allowing you to savor the rich, savory sauce. Perfect for gatherings or a cozy dinner, free-range chicken braised curry is a delightful dish that celebrates the depth of spices and the quality of free-range ingredients.

Do you know:
1. Minced shallots & garlic: Minced shallots and garlic are aromatic ingredients used to enhance the flavor of a wide range of dishes. Shallots have a milder, sweeter taste compared to onions, while garlic adds a robust, pungent flavor. Both contain allicin, which has antibacterial and anti-inflammatory properties, contributing to overall health. Minced shallots and garlic are commonly sautéed at the beginning of cooking to create a flavorful base for soups, sauces, and stir-fries. Their aromatic qualities can elevate dishes, making them staples in various cuisines, particularly in Asian and Mediterranean cooking.

2. Chicken: Chicken is a widely consumed poultry meat known for its versatility and mild flavor. It is a great source of lean protein, essential for muscle growth and repair, and provides important nutrients like niacin, vitamin B6, and phosphorus. Chicken can be prepared in numerous ways, including grilling, roasting, frying, and braising, making it suitable for a variety of cuisines. Its ability to absorb flavors from marinades and spices makes it a popular choice in many dishes, from stir-fries to curries and salads. Chicken is a staple protein in many households worldwide.

3. Fish sauce: Fish sauce is a fermented condiment made from fish, usually anchovies, and salt. It has a strong umami flavor that enhances the taste of dishes, providing depth and richness. Fish sauce is low in calories but high in sodium, so it should be used in moderation. It is a key ingredient in many Southeast Asian cuisines, often used in marinades, dressings, and dipping sauces. Fish sauce adds a savory punch to stir-fries, soups, and salads, making it a versatile condiment that complements various flavors in cooking.

4. Salt & sugar: Salt and sugar are essential ingredients in cooking and baking, each playing distinct yet complementary roles. Salt is a crucial mineral that enhances flavor, balances sweetness, and acts as a preservative. It intensifies the natural tastes of ingredients and is important for various bodily functions, including fluid balance and nerve function. Sugar, derived from sugarcane or sugar beets, adds sweetness and balances flavors in both savory and sweet dishes. It affects texture, moisture retention, and browning in baked goods while providing quick energy from carbohydrates. Together, salt and sugar can elevate dishes by creating a harmonious balance of flavors, enhancing the overall taste experience. 

Weightwatchers (Opt for losing weight):
To make Free-Range Chicken Braised Curry more weight-loss-friendly, use skinless chicken pieces to reduce fat content while retaining protein. Opt for coconut milk or yogurt in moderation to maintain creaminess without excessive calories; consider using low-fat versions. Incorporate a variety of vegetables such as spinach, bell peppers, or carrots to boost fiber and nutrients, making the dish more filling. Limit the amount of oil used for sautéing spices and chicken, and consider using cooking spray or a non-stick pan to reduce added fats. Use spices generously to enhance flavor without adding calories, keeping the curry delicious and satisfying while being lighter. 

- Minced shallots
- Minced garlic
- Chicken meat
- Fish sauce, salt and sugar
- Diced chili