Yorkys Hot Chicken Curry Recipes

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.

HOME-STYLE CHICKEN CURRY

Steps:

• Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
• Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
• Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
• Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
• Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
• Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
• Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
• Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
• Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
• Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
• Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
• Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.