This dish has very little to do with China but everything to do with curries created by Chinese takeaways. In the UK these were initially run by people from Hong Kong serving Cantonese dishes adapted to local tastes. The curry uses the basic Chinese/Chip Shop Curry Sauce and adds chicken and lots of onion. Some takeaways also add other ingredients such as carrot, peas or potato slices.
How to make itā¦ 1. Heat the vegetable oil in a pan to a medium heat, add the garlic paste and ginger paste, and fry for 1 minute. 2. Add the chicken and fry until all the pieces are sealed (about 2 minutes). 3. Add the Chinese/Chip Shop Curry Sauce and fry for 5 minutes. 4. Add the onion and soy sauce, mix well and fry until all the chicken pieces are cooked (about 2ā3 minutes).
CHEF’S TIP This dish is great with Steamed Rice but for the full on takeaway experience you can also serve this with Egg Fried Rice.
While everyone is ordering the usual sweet and sour and chow mein dishes, the curry lovers know the only option from a Chinese takeaway is Chinese Chicken Curry.
This is the lest authentic sauce you could possibly find but it’s still delicious! Made famous in chip shops all over the country and the same sauce used in the Chinese curries you will find alongside Cantonese and Szechuan dishes in your local Chinese takeaway.
What you needā¦ ā¢ 4 teaspoons cornflour ā¢ 2 teaspoons butter ā¢ 1 teaspoon garlic paste ā¢ 2 onions, finely chopped ā¢ 2 green apples, peeled and with core removed, and chopped ā¢ 500ml vegetable stock ā¢ 1 Tablespoon soy sauce
Spice Mix ā¢ 2 Tablespoons curry powder ā¢ 2 teaspoons Chinese five spice ā¢ 0.5 teaspoon chilli powder ā¢ 0.5 teaspoon salt
How to make itā¦ 1. Mix the cornflour with the Spice Mix and set aside. 2. Heat the butter to a medium heat, add the Spice Mix and cornflour and cook for 1 minute. 3. Add the garlic paste, onions and apples, and cook until they are soft (about 10 minutes). Mash them up as you go and add a little water if needed. 4. Add the vegetable stock bit by part, stirring all the time and bring the mixture to a boil. Remove from the heat and using a hand blender blend the ingredients to a sauce. 5. Add the soy sauce, return to the heat and cook for 5 minutes. Add water to achieve the consistency you want.
CHEF’S TIP The sauce will keep for up to 4 days in a fridge or 3 months in a freezer. You can use tapioca starch for a vegan option but mix it with water before adding.
There are many different types of Biryani. This South Indian version uses chunks of lamb (or mutton if you prefer) that is pre-cooked (Pakki) then added to the rice and steamed. It also includes cooked and fried chunks of potato and is finished off with saffron and fried onions.
What you needā¦ ā¢ 400g lamb, cut into large bite-sized chunks ā¢ 2 potatoes (about 250g) peeled and cut into 4cm chunks ā¢ Pinch turmeric ā¢ Salt to taste ā¢ 4 Tablespoons ghee ā¢ 250g rice ā¢ 1 teaspoon garlic paste ā¢ 1 teaspoons ginger paste ā¢ 2 onions (1.5 roughly chopped, 0.5 sliced fine) ā¢ 4 Tablespoons yoghurt ā¢ 0.5 teaspoon chilli powder ā¢ 150ml water ā¢ Salt to taste ā¢ 1 teaspoon oil ā¢ 2 tablespoons milk ā¢ Few strands of saffron (or you can use a couple of drops of yellow food colouring)ā¢ A few coriander leaves (for garnish)
Marinade ā¢ 2 teaspoons garlic paste ā¢ 1 teaspoons ginger paste ā¢ 0.5 teaspoon salt ā¢ 0.5 black cracked pepper
Masala ā¢ 8 peppercorns ā¢ 1 teaspoon cumin seeds ā¢ 4 cardamons ā¢ 4 cloves ā¢ 8cm piece of cinnamon ā¢ 2 dried red chillies
How to make itā¦ 1. Mix the Marinade ingredients together and add to the lamb ensuring all the pieces are well coated. Set aside for 1 hour. 2. Boil the potatoes with a pinch of turmeric and salt until soft. 3. While the potatoes are cooking dry fry the Masala ingredients in a pan until they release their aromas (about 2 minutes). Grind to a masala and set aside. 4. Wash the rice until the water runs clear (this will take 7ā8 washes) and leave to soak for 30 minutes. 4. Heat 2 Tablespoons of ghee to a medium heat and fry the potatoes until they start to brown (about 5 minutes). Remove the potatoes with a slotted spoon and set aside. 5. Add the rest of the ghee to the pan and once heated to a medium heat add the garlic and ginger and cook for 1 minute. 6. Add the roughly chopped onions and cook for 2 minutes 7. Add the lamb and fry till all the pieces are sealed and browned (about 5 minutes). 8. Add the yoghurt, chilli powder and water, mix well, tun down the heat, cover and cook for 35 minutes, stirring occasionally. 9. Add the masala and some salt, mix well and cook, still covered, for 5 minutes. 10. Drain the rice to remove the remaining starch and add to the pan with the potatoes, being sure to mix well. The mixture should just be coated with water so add a little more if needed. Seal the pan with foil and cover, ensuring it fits tightly (add a weight to the top if necessary). Cook on a low heat for 40 minutes. Do not remove the lid. 11. While this is cooking coat the sliced onion with 1 teaspoon of salt for 5 minutes to remove the moisture. 12. Heat the oil in a pan and fry the onion until it browns and caramelises. Set aside 13. Warm the milk in a pan, remove from the heat and add the saffron strands. Using the back of a spoon gently push the saffron strands so they release their colour and flavours. Set aside. 14. Remove the lid of the lamb and rice and allow the moisture to evaporate for a couple of minutes. Gently fluff up the rice to release more of the moisture. 15. Pour over the saffron mix and add the onion and coriander leaves for garnish. Leave to rest for a couple of minutes and serve.
CHEF’S TIP Traditionally the edges of the pan would be sealed with dough for the final stage of cooking. Try this and push down the lid for a perfect seal at stage 10 of the cooking.
Chicken Kolhapuri is a rich, hot dish is from the city of Kolhapur in Maharashtra but is popular all over India, especially in the south west. The chicken is marinated, then a masala mix created. These are then added to sauce of onions and tomatoes to create this extremely tasty curry.
What you needā¦ ā¢ 800g chicken, cut into bite-sized pieces ā¢ 3 Tablespoons oil ā¢ 600ml Base Curry Sauce ā¢ 2 teaspoons chilli powder ā¢ 0.5 teaspoon turmeric ā¢ 4 green chillies (2 chopped and two sliced for garnish) ā¢ A few coriander leaves to garnish (optional)
How to make itā¦ 1. Mix all the marinade ingredients and add the chicken. Make sure all the pieces are coated and set aside for 2 hours. 2. Dry fry all the masala ingredients in a pan until they release their aromas (about 2 minutes). Grind them into a powder and set aside. 3. Heat the oil to a medium heat, add the Base Curry Sauce and cook through for 5 minutes. 4. Add the chilli powder, the 2 chopped green chillies, tomato paste and cook for 2 minutes. 5. Add the masala, mix well and cook for 5 minutes, adding a little water as needed. 6. Add the chicken and marinade, stir well, cover and cook until all the chicken is cooked through (about 10ā15 minutes). 7. Garnish with the sliced chillies and/or (optional) coriander leaves and serve.
CHEF’S TIP If the heat is too much for you then skip adding the chilli powder at stage 4.
As the only state in India that is largely Catholic there are no taboos surrounding the use of pork in Goa. The dish, like so many in this state, are a combination of Portuguese and India flavours and cooking styles. The result is a spicy dish with plenty of vinegar and is far removed from the British restaurant-style Vindaloo.
What you needā¦ ā¢ 800g pork (a mix of cheek and leg is ideal), cut into largish bite-sized chunks ā¢ 1 Tablespoon ghee ā¢ 2 Tablespoons oil ā¢ 2 red onions, finely chopped ā¢ 240ml pork or chicken stock ā¢ 1 Tablespoon coriander leaves ā¢ Salt to taste
How to make itā¦ 1. Mix all the Marinade ingredients together, add the pork and leave for 2 to 4 hours. 2. Mix all the ingredients from the Spice Paste to form a thick paste and set aside. 3. Heat the ghee and oil in a pan to a medium heat, add the pork with the marinade and fry until all the pieces are browned (about 5ā7 minutes). Remove the pork from the pan and set aside. 4. Add the onions to pan and fry until they soften and start to brown (about 5 minutes). 5. Add the pork and cook for 5 minutes. 6. Add the Spice paste and cook for 5 minutes. 7. Add the stock, reduce the heat and cook until the meat is cooked through and tender (at least 45 minutes but up to 90 minutes). Stir occasionally and add water as necessary to stop it sticking. 8. Add salt to taste and sprinkle the coriander leaves on top before serving. ā¢ Recipe courtesy @thecurriedlondoner (Instagram)
CHEF’S TIP If you really want to turn up the heat add more chillies to the Spice Paste.
Pork Vindaloo is the classic Goan dish for heat lovers.
Balti dishes were elevated to cult status thanks to Birmingham of all places, where inexpensive Balti restaurants can be found everywhere, after first emerging in the 1970s. It’s a style of cooking from Kashmiri, coming from a small area in Pakistan called Baltistan. Cooked in a Balti (sometimes called a karahi) and produces fresh, aromatic and mostly dryish dishes. This Balti Tandoori Keema combines Balti Masala and Tandoori Masala and is added to any mince of your choice.
What you needā¦ ā¢ 3 Tablespoon tandoori powder ā¢ 2 Tablespoons oil ā¢ 1 teaspoon fenugreek seeds ā¢ 600g mince ā¢ 3 garlic cloves, sliced ā¢ 3 Tablespoons tomato paste ā¢ 0.3 red pepper, chopped ā¢ 0.3 yellow pepper, chopped ā¢ 1 onion, roughly chopped ā¢ 2 teaspoon garam masala ā¢ Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) ā¢ 2 tablespoons yoghurt ā¢ Salt to taste
Balti Masala ā¢ 1 teaspoon cumin seeds ā¢ 1 teaspoon mustard seeds ā¢ 3 cardamon ā¢ 2 cloves ā¢ 8 curry leaves ā¢ 3 dried red chillies ā¢ 0.5 teaspoon sea salt
How to make itā¦ 1. Dry fry the ingredients of the Balti Masala in a pan until they release their aromas (about 2 minutes). Grind them to a powder. Add the tandoori masala, mix together and add some water to form a paste. Set aside. 2. Add the fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 3. Add the mince and fry for 10 minutes, making sure all lumps are beaten out and the meat is fully sealed. 4. Add the Balti and Tandoori paste your made in step 1, mix well and cook for 5 minutes. 5. Add the garlic and tomato paste and cook for 15 minutes. 6. Add the peppers and onion and cook for 5 minutes. 7. Add the garam masala, the coriander, the yoghurt and salt and cook for another 5 minutes, making sure everything is cooked through with the peppers and onions soft but not mushy. 8. Add the coriander leaves to garnish and serve.
CHEF’S TIP If you really like creamy keema curry simply add more yoghurt.
For such a small state Goa certainly has some great dishes and Chicken Recheade is another one of those. As much a pickling paste as a curry it is made by combining red dried chillies, black pepper, garlic, ginger, and spices with vinegar to form a paste that is used to marinate the chicken then cooked with chopped onions, tomato paste and garam masala. As with many Goan dishes it combines Indian and Portuguese styles of cooking and ingredients.
What you needā¦ ā¢ 800g chicken, cut into bite-sized pieces ā¢ 4 Tablespoons oil ā¢ 1 onion, finely chopped ā¢ 1 teaspoon turmeric powder ā¢ 1 teaspoon cumin powder ā¢ 2 Tablespoons tomato paste ā¢ 1 Tablespoon tamarind paste ā¢ 1 Tablespoon brown sugar ā¢ Salt to taste
How to make itā¦ 1. Dry fry the first 4 ingredients of the marinade in a pan until they release their aromas (about 2 minutes). Grind them to a powder. 2. Add the rest of the marinade ingredients to the ground whole spice powder, mix well and rub into the chicken. Set aside for 1 hour. 3. Heat the oil in a pan to a medium heat and fry the onions until they soften (about 5 minutes). 4. Add the turmeric powder, cumin powder, mix well, then add the chicken with the marinade. Cook for 2 minutes. 5. Add the tomato paste, tamarind paste, brown sugar, mix well and cook for 5 minutes. Add a little water if needed. 6. Add the garam masala and salt and continue cooking until all the chicken piece are cooked.
CHEF’S TIP Use water sparingly when cooking this dish as it should be thick, almost like a pickle.
Super hot Chicken Recheade is another great dish from the state of Goa.
This chicken curry is infused with the bold flavours of ginger and is popular in North India. Lovers of Chinese food will be drawn to the freshness of the amount of ginger that is used in paste form, freshly chopped during the cooking process and with ginger juliennes used as garnish for good measure.
What you needā¦ ā¢ 2 Tablespoons ghee ā¢ 1 teaspoon cumin seeds ā¢ 1 teaspoon garlic paste ā¢ 1 teaspoon ginger paste ā¢ 4cm piece of ginger cut into juliennes (most are used in the cooking process but keep 4ā5 for garnish) ā¢ 600ml Base Curry Sauce ā¢ 2 Tablespoons tomato ketchup ā¢ Small handful fresh coriander, chopped ā¢ 800g chicken, cut into bite-sized pieces ā¢ 1 teaspoon garam masala ā¢ Salt to taste
How to make itā¦ 1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 3. Add the garlic paste, ginger paste, ginger juliennes and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 5. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 6. Add the chicken, mix well and cook for 5 minutes. 7. Add the garam masala, salt and coriander, and continue cooking until the chicken is fully cooked. 8. Serve, garnished with the remaining ginger juliennes.
CHEF’S TIP If juliennes are a bit fierce in heat for you then finely chop the fresh ginger instead.
Green in appearance and with plenty of green chillies, this South Indian dish is dryish and fiery in heat. Green Chilli Chicken is also sometimes Andhra Chilli Chicken as a nod to the heat from that neighbouring state. It’s a quick dish to make, with the chicken first marinated with the chillies, coriander, curry leaves, garlic, ginger and yoghurt, then added to a sauce of onions, tomato and mixed with spices.
What you needā¦ ā¢ 800g chicken, cut into bite-sized pieces ā¢ 3 Tablespoons oil ā¢ 1 onion, finely chopped ā¢ 1 Tablespoon tomato ketchup ā¢ 1 green chilli, cut in half lengthways (for garnish)
Marinade ā¢ 2 Tablespoons yoghurt ā¢ 4 green chillies, chopped ā¢ Small bunch of coriander, chopped ā¢ 1 teaspoon garlic paste ā¢ 1 teaspoon ginger paste ā¢ 6 curry leaves ā¢ 0.5 teaspoon salt
How to make itā¦ 1. Blend all the ingredients for the marinade. Add the chicken pieces and set aside for 30 minutes. 2. Heat the oil to a medium heat, add the Spice Mix 1 and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 3. Add the onion and cook it until it softens (about 5 minutes). 4. Add the Spice Mix 2, tomato ketchup, mix well and cook for 2 minutes. 5. Add the chicken with the marinade and fry until the chicken is cooked (about 10ā15 minutes). 6. Garnish with the sliced chilli and serve.
CHEF’S TIP This is supposed to be a dryish dish but if you prefer a bit more sauce use more yoghurt.
Nagaland is one of the smallest states in India with a population of fewer than two million people. Located in the far north-east of the country, bordering Myanmar (formerly Burma) it is famed for the super hot Naga Chilli and this Naga Chicken dish. Used in curries it gives a slightly sweet and tart flavour as well as fierce heat, producing a dish that is on par with a Vindaloo in the hot stakes.
What you needā¦ ā¢ 800g chicken, cut into bite-sized pieces ā¢ 2 tablespoons Naga chilli pickle ā¢ Salt to taste ā¢ 2 Tablespoons ghee ā¢ 1 teaspoon cumin seeds ā¢ 0.5 teaspoon fenugreek seeds ā¢ 1 teaspoon garlic paste ā¢ 600g Base Curry Sauce ā¢ 2 Tablespoons tomato ketchup ā¢ Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish) ā¢ 1 teaspoon garam masala
How to make itā¦ 1. Rub the chicken with 1 Tablespoon of Naga chilli pickle and a pinch of salt and set aside for 15 minutes. 2. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 3. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 6. Add the Base Curry Sauce, tomato and cook for 2 minutes. 7. Add the chicken and the rest of the Naga chilli pickle, mix well and cook for 5 minutes. 8. Add the garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked. 9. Serve, garnished with the coriander leaves.
CHEF’S TIP If you are worried this will be a bit hot taste the sauce once the add the chicken has been added and start adding the rest of the Naga chilli pickle bit by bit until you get the heat you prefer.
The Royal Curry Club 