Yorkys Hot Chicken Curry Sauce Recipes

YORKY'S HOT CHICKEN CURRY

Steps:

• Heat 1 tblsp oil in a wok or large heavy frying pan and stir fry the chicken pieces over a medium heat until the meat changes colour (about 2 or 3 minutes). Remove the chicken and set aside.Add the rest of the oil to the wok and stir fry the whole dried chilies over a medium heat until they swell. Add the onions and stir fry until golden brown (about 5 minutes).
• Turn the heat to low and add 2 tblsp of the curry sauce. Stir a few times then add the chili powder, ground cumin seeds, ground coriander seeds and paprika. Stir fry very gently for 1 minute. Add the remainder of the curry sauce, the chicken pieces and salt and simmer for 20 minutes, stirring occasionally. Add a little hot water if the sauce dries out.
• Now add the yoghurt. Take one tblsp of the yoghurt and add to the curry. Stir until the yogurt blends inches Add a further tablespoon and stir until it blends inches Add all the yogurt in this manner, 1 tblsp at a time.
• Add the crushed fenugreek seeds and simmer for a further 10 minutes or until the chicken is cooked, stirring frequently.
• Add the garam masala, stir for 30 seconds and remove from the heat. Stir in the shredded coriander leaf and serve with the hard boiled quartered eggs.
• As a variation, scrub or peel and 15 mm dice two medium size potatoes and fry in hot oil until brown on all sides (about 10 minutes). Add to the curry before adding the yoghurt.

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.

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.

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.