Yorkys Hot Chicken Curry Recipes

HOT CHICKEN CURRY VERMICELLI

Steps:

• Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
• Drain well.
• (If you are using regular pasta, cook in pot of boiling water until tender).
• In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
• Heat vegetable oil in large non-stick wok on medium-high heat.
• Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
• Remove and reserve.
• Add garlic, ginger and green onions to wok.
• Cook for 30 seconds.
• Add curry powder and chili paste and cook for 10 to 20 seconds longer.
• Add leeks, carrot and red pepper.
• Cook until barely wilted.
• Add bean sprouts and reserved sauce and bring to a boil.
• Add chicken/tofu and noodles and cook together until hot and well combined.
• Serve hot.

AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)

Steps:

• Cook Chicken, or other meat.
• You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
• Base Sauce.
• Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
• After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
• Spice Mix.
• While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
• The Curry.
• Heat oil to medium heat, and fry garlic and ginger for about 2 - 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
• Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
• Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
• Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
• Let simmer for at least 20 mins but can be left for hours.
• 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.

SPICY MALAY CHICKEN CURRY

Steps:

• Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft.
• Add chicken, cook, stirring, until browned lightly.
• Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant.
• Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly.
• Serve with rice.

HOT CHICKEN CURRY

Steps:

• Melt the ghee in a large heavy pan, and fry half of the onions till golden.
• Liquidise the ginger garlic and the rest of the onions with the water.
• Add the liquid to the pan of fried onions and cook for 10 minutes.
• Now add all of the spices to the pan and cook for a further 10 minutes.
• Add the chicken and yogurt, cook slowly till the chicken is very tender.
• Serve with rice, dhal and a cooling side dish.

YORKY'S HOT CHICKEN CURRY SAUCE

Steps:

• Heat the oil in a wok or heavy frying pan and fry the chopped onion on a medium heat until golden brown (about 5 minutes).
• Add the ginger, garlic and fresh chilies and fry for 30 seconds. Turn the heat down to very low and cook for 15 minutes, stirring frequently to prevent the ingredients burning.
• Add the turmeric, ground cumin and ground coriander and continue to cook for a further 5 minutes stirring continuously. Add a little warm water if the spices start to burn. Remove from the heat and allow to cool.
• Add the mixture together with 125 ml of water to a blender and blend until very smooth. Add the chopped tomatoes and blend a second or two longer.
• Return the mixture back to the wok and cook for at least 30 minutes over a very low heat stirring occasionally. Add a little warm water if the sauce dries out. Remove from the heat and set aside.