Hot Chicken Curry Food

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.

EASY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

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.