Professional Hyderabadi

Professional Curry

The curry is so special
So you want to make it professional
You love a good takeaway
But now you want to make it the real way
We can show you how
To really make the best chow
mmmmm Mr Curry Lover…

Recreate that ‘restaurant/takeaway curry taste’ in your home kitchen.

Ingredients (Serves 4)

  • 1 Tbl Mr Curry Lover’s Marinade Paste
  • 1 Tbl Mr Curry Lover’s Curry Paste
  • 2 Tbls Mr Curry Lover’s Hyderabadi paste
  • 4 tbls oil
  • 600g diced chicken breast
  • 4 diced medium onions
  • 10g grated fresh ginger
  • 4 diced garlic cloves (add a couple extra for a stronger flavour)
  • 200g tin tomatoes
  • large bunch fresh coriander chopped
  • 200ml water
  • 100ml single cream (or to taste)
  • salt to taste

Instructions

Part 1 (The Marinade)

  • Add 1 tablespoon of Mr Curry Lover’s Marinade Paste to the diced chicken, cover & refrigerate for at least two hours, preferably overnight.
  • Tear a piece of aluminum foil and place it on your grill, heat to a medium temperature
  • Place the marinated chicken on the foil and cook, turning once, 10 to 15 minutes until the juices run clear when a piece is pierced
  • Remove the chicken from the grill and place in a dish/container to add to the curry later.

Part 2 (The Base Sauce)

  • Heat 2 tbls oil in a medium saucepan, add onions, garlic & ginger and cook on medium heat until golden brown and very soft (approx 15 minutes) if the onions start to burn add a little water TIP: the onions cook quicker and retain more moisture if you use a lid on the saucepan, just remember to keep checking that the onions aren’t burning
  • Remove the onions from the heat and remove about 4 tablespoons of onions to add to the curry at the end
  • Add 200g of tomatoes to the onions, once the mixture is cool enough empty the contents in to a measuring jug or a suitable container and use a stick blender to blend the onions until there are no lumps left (add more water if required). The consistency should be of a medium to thick sauce
  • In a saucepan heat 1 tbls of oil on a medium heat and add 1 tbls Mr Curry Lover’s Curry Paste and stir to release the flavours (2 minutes)
  • Add the blended sauce to the saucepan (carefully as not to splash hot oil on yourself) and keep stirring until all of the paste is blended with the sauce, continue cooking on a medium heat for around 3 minutes

Part 3 (The Curry)

  • In another saucepan heat 1 tbls of oil on a medium heat and add 2 tbls Mr Curry Lover’s Hyderabadi Paste and stir to release the flavours (2 minutes)
  • Add the blended base curry sauce to the saucepan (carefully as not to splash hot oil on yourself) and keep stirring until all of the paste is blended with the sauce, continue cooking on a medium heat for around 3 minutes
  • Add the cooked chicken pieces and stir for a few minutes
  • Add the coriander and cream and the reserved onions that you saved earlier and stir.
    (When adding the cream try adding about 10ml first and taste, add more if required until you get the desired taste)
  • Garnish with a few fresh coriander leaves or a whole chilli and serve.

Milder: If everyone wants it milder add a 400g tin of tomatoes instead of 200g. If some but not all people want it milder add extra cream when served.
Hotter: If everyone wants it hotter add a little chilli powder when you fry the paste. If some but not all people want it hotter add some chopped fresh chillies when served

TIP: A pressure cooker is ideal for softening the onions when making larger batches