Recipe… Chicken Chilli Dry Fry

Chicken Chilli Dry Fry Low Res

Chicken Chicken Dry Fry
Serves 2-3 as a starter

This is an Indo-Chinese stir-fry dish, combining flavours from both cuisines. It is a very hot, dry dish and should be always be served fresh.

 

What you need
• 2 Tbls cornflour
• 6 tsp soy sauce
• 150gm chicken breast, cut into bite-size chunks
• 3 Tbls oil
• 1 small onion, roughly chopped
• 1/2 green pepper
• 1-3 green chillies (to your taste), chopped
• 1 tsp ground black pepper
• 1/2 tsp red chilli flakes
• 1 tomato roughly, chopped
• 2 spring onions chopped
• a small handful of coriander, chopped

How you cook it
1. Mix the cornflour with 4 tsp of soy sauce and coat the chicken in the mixture. Marinate for 15 minutes.

Chicken Chilli Dry Fry Step 1
Step 1a: Mix cornflour with soy sauce.
Chicken Chilli Dry Fry Step 2
Step 1b: Marinate chicken

2. Heat oil to a medium-hot heat.
3. Fry the chicken until all the pieces are sealed (about 2-3 minutes), then set aside.

Chicken Chilli Dry Fry Step 3 Low Res
Step 3: Seal the chicken pieces

 

4. Add the green peppers to the pan and stir-fry until they start to soften (about 3-4 minutes).
5. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2-3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish.

Chicken Chilli Dry Fry Step 4 Low Res
Step 4 and 5: Fry the peppers, onions and chillies

6. Add the other 2 tsps of soya sauce and mix in well.
7. Add in the tomatoes and chicken and stir-fry until the chicken is cooked.

Chicken Chilli Dry Fry Step 5 Low Res
Step 6 and 7: Add the remaining ingredients and return the chicken to pan until cooked through.

8. Garnish with spring onion and coriander and serve (this dish is best served fresh).


 

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

3D card image

 

 

Curry Guide… Tandoori Chicken

Tandoori Chicken is a now popular dish across the world but it has its roots in the region that today comprises Afghanistan, Pakistan and northwest India. The chicken is marinated in yoghurt and a mix of tandoori spices, then cooked in a tandoor oven, with the heat from the wood or charcoal giving the dish its trademark smokiness. The edges of the chicken are often slightly charred and the meat is scored (this was the allow the marinade to penetrate deeper).

Tandoori Chicken Gurkha's InnThe red colour of the meat comes from the cayenne pepper, red chilli powder and turmeric in the spice mix, although some chefs add food colouring. In recent years there has been a backlash against the use of this red colouring and the days of Day-Glo looking chicken are slowly becoming a thing of the past.

Tandoori Chicken is a popular starter with chutneys and makes a great snack with a Butter Nan.It also serves the base for a number of curries such as Butter Chicken. The chicken is often served to the table sizzling and for that reason it is sometimes called a Sizzler.


The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

3D card image

Featured

Get your Spice Card here to Save at Curry Restaurants & Takeaways

3D card image

You can save 20% on curry every time you use the Spice Card – on dine-in and takeaways (including takeaways!)

The Spice Card is for lovers of spicy food, whether it’s Indian, Thai, Chinese or Vietnamese – and for just £15 a year you can enjoy savings at restaurants and takeaways across South East London – from Greenwich to Blackheath, Lewisham to Charlton, New Cross, Grove Park, Bexleyheath and the Isle of Dogs.

You will enjoy the savings for dine-in and takeaways (including deliveries) at most venues. You can use the Spice Card as many times as you like during the year.

Yes! I want to buy my Spice Card now!

First you buy your Spice Card for £15. Then you enjoy a curry at one of our partner restaurants or takeaways. Your bill will include a 20% discount on your food. Repeat for a year…

How it works graphic.jpg

To see which restaurant and takeaways offer the Spice Card discount head check out the website.

The chart below shows the annual savings you could enjoy with your the Spice Card

Savings chart.jpg

Curry Guide… the Staff Curry

IMG_7178Are you fed up with the same old menu choices when you go out for a curry? Ask the waiter if you can try the Kitchen (or Staff) Curry – the curry the chef will have cooked for the staff to eat when the night’s work is over. This is unlikely to be a dish you will find on the menu; it’s most probably a dish from the home region of the chef and it will be different every day. There’s not always some spare but if there is then most restaurants are usually more than happy for you to try the dish. Obviously if you are eating early you may be out of luck as the Kitchen Curry may not be underway until later in the evening!


 

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

3D card image

Curry Guide… Madras

If you walked into a restaurant in Madras (now called Chennai) in India and ordered a “Madras” you’d almost certainly be met with a blank look. It’d be the same as walking into a restaurant in the English capital and asking for a “London”.

The Madras is a British invention and its connotations with “hot” stem from the traders and soldiers who were in the city from the time the British arrived in 1640. Not only do South Indians love spicy food but the city is extremely hot and humid, with temperatures usually over 30°C (86°F) and frequently reaching 40°C (104°F).IMG_1359

Those early ex-pats would have brought back the tastes of India when they returned home with their pots of spice mixes, or early curry powders. As there were no standard for these spice mixes (just as not all curry powders are the same today), it’s possible that the mixes with a little bit extra zing were called “Madras” to acknowledge their extra heat.

The early Indian restaurant owners in Britain carried through this thinking by adding their own hotter mixes or more chilli powder to their standard curry to create the Madras Curry and why today many people are able to order virtually any dish on the menu and ask the chef to make it “Madras hot”.


 

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

3D card image

Recipe… Handi Chicken

Handi Chicken.jpg

Handi Chicken
Serves 4

What you need
• 3 tsp ghee
• 1 tsp cumin seeds
• 1 tsp coriander seeds crushed
• 3 whole chillies
• 3 onions sliced
• 2 tsp ginger paste
• 5 cloves garlic finely chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp dried fenugreek
• salt to taste
• 750g chicken cut into bite-sized chunks
• 5-6 tomatoes chopped
• 1½ cup plain yoghurt
• 1 cup cream
• Handful of fresh coriander, chopped

How you cook it
1. Heat ghee in a pan.
2. Add the cumin seeds, crushed coriander, whole chillies and fry for 20 seconds (to test if ghee is hot enough put in one cumin seed. It should sizzle immediately).
3. Add the onions and fry until they are golden brown.
4. Add the ginger paste, chopped garlic, turmeric powder, coriander powder, chilli powder, dried fenugreek, salt and stir well.
5. Add in the chicken and cook until all the pieces are white (but not fully cooked). This should take about five minutes.
6. Add in the tomatoes and cook for 10 minutes.
7. Add in the yoghurt, cream and most of the fresh coriander (keep a small bit for the garnish), stir well and cook for 2-3 minutes. Ensure that the chicken is cooked through.
8. Once ready put into a serving bowl and garnish with the remainder of the fresh coriander.
9. Serve with rice, chapati and a yoghurt and tomato raita.

Kedar
Recipe by Kedar Chandra, chef at Pakbo restaurant in Flic en Flac, Mauritius.

 


 

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

3D card image

Curry Guide… Dosas

Pathiri (dosa)
Dosas
are a type of pancake and are particularly popular in South India, which is where they originate from. Ingredients are simple enough, with rice and black gram soaked in water, then ground to form a batter but the skill is in the creation because the perfect dosa will be paper-thin like a crêpe. They can be eaten plain, coated in ghee or stuffed with other ingredients like potato. Dosas make a great starter or snack and are usually served with chutneys.

 


 

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

3D card image