Continuing with the theme of my Wok Strategy I decided to share with you my recipe for Chicken Curry that evolved when I was in college. This one easily served up to 6 people.
- Ghee for frying
- 1 lb Chicken Breast – strips of or cubed (about 1 inch in size)
- 1 large Onion or two smaller – peeled & chunky slices
- 1 Red Pepper – de-seed & chunky slices
- 1 large flat Mushroom – peeled and diced (or about 6 closed cup mushrooms quartered)
- 2 cloves of garlic – crushed
- 1-2 tins of chopped tomatoes
- 1 tsp garam masala (keep separate from the other spices)
- Spice Mix for the Curry
- 1 tbs ground coriander
- 1 tbs ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp chilli power (optional)
- 2 tbs curry powder (I use a mild madras)
- 1/2 pint chicken stock
- one or two chilli’s depending on how hot you like it – de-seed and chop
- Rice (enough portions for the number of people you’re serving)
- 1/2 tsp to 1 tsp ground turmeric (for the rice)
- Get your wok hot to melt the Ghee
- Add the onion and garlic and fry until the onion is turning soft (about 2-3 minutes)
- Add a small amount of the spice mix to get a little flavour going in the oil
- After about half a minute add the chicken to seal (but not browning)
- Add the pepper, mushroom and chilli once the chicken is sealed
- Fry until the chicken is starting to turn golden then add the remaining spice mix (except for garam masala)
- Mix well to ensure everything is coated in the spices
- If there’s any oil left add a very small amount of cornflour & water paste till it soaks up the oil
- Add the tomatoes and the chicken stock, stir well so that the juices and spices mix in well
- Bring to the boil and simmer uncovered for about 20 to 30 minutes to reduce the sauce (you might want to invest in a splash guard) stirring occasionally to stop anything burning in the bottom of the pan.
- Meanwhile bring some water to the boil for your rice
- Add the rice to the water within the last 12 minutes of the cooking time (or allow enough time following the normal instructions for your variety of rice)
- add a small amount of turmeric to the rice (about 1/2 – 1 tsp)
- Add the garam masala you kept to one side to the curry when there’s about 5 minutes to go and stir it in
- Test the strength of the curry and either spice it up a little with some hot pepper sauce or cool it off with a couple of spoons of natural yoghurt.
Note: If you’re going to use the yoghurt make sure you lower the heat or take it off the heat altogether (I usually put it into a stainless steel mixing bowl), let the curry cool a little before adding otherwise it’ll separate and curdle when you add it.
- Serve with the curry in a bowl, with a bowl of rice, naan breads (heat up the grill, splash with water, grill 1 minute each side or follow instructions) and plenty of ice-cold drinks
When I originally started doing this I had no idea that curry powder actually contained most, if not all, of the other spices I was adding. I eventually swapped curry powder for garam masala, which is an ingredient in many curry powders. In the end I wasn’t too fussed about which way I did this so I’ve posted the original version I typed up in college. It didn’t take me long to accept that curry doesn’t have to be bright red, in reality, it doesn’t matter what colour the curry is, it’s the blend of spices that is important.