Lily Kwoks Chicken Curry Recipes

Steps:

• Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
• Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
• Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.

Steps:

• In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
• Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

Steps:

• Heat the oil in a heavy-based pan and cook the chopped onion for a few minutes over a high heat.
• Add the ginger, garlic and red chilli.
• Stir for 30 seconds then reduce the heat to very low. Cook for 15 minutes, stirring from time to time, making sure nothing browns or burns.
• Add the turmeric, cumin, coriander, curry powder and chilli powder and cook very gently for a further 5 minutes.
• Don't burn the spices or the sauce will taste acrid; sprinkle on a few drops of water if you're worried.
• Remove from the heat and cool a little.
• Put the water in a food processor or blender and add the contents of the pan. Whiz until very smooth. Add the two flours and blend again.
• Put the puréed mixture back into the pan and cook for 20-30 minutes (the longer the better) over a very low heat, stirring occasionally.
• You can add a little hot water if it starts to catch on the pan, but the idea is to gently "fry" the sauce so that it darkens in colour to an orangey brown.
• Once you've achieved a thick paste, gradually stir in the stock and simmer until the sauce has cooked down.
• For the chicken: season the cornstarch with salt and pepper. Toss the chicken strips in the cornstarch to coat.
• Heat the oil in a frying pan and cook the chicken for a few minutes until it turns white.
• Add the onions and peas and stir-fry for a few minutes. Add the curry sauce and heat until piping hot.
• Serve with boiled white rice.