TGIFOOD

TGIFOOD

Lockdown Recipe of the Day: Yellow chicken curry in a wok

Lockdown Recipe of the Day: Yellow chicken curry in a wok
Yellow chicken curry cooked in a wok with coconut cream, turmeric, yellow pepper, habanero chilli, garlic and ginger. (Photo: Tony Jackman)

Colour is a key element in good cooking, and the theme of yellow happily translates into a great flavour combination too.

Ingredients

4 chicken breast fillets, sliced into strips on the diagonal

3 large brown mushrooms, sliced

3 or 4 spring onions, sliced on the diagonal, including some of the green part

2 fat cloves garlic, sliced thinly

1 x 5 cm piece of fresh ginger, peeled and sliced thinly

1 habanero chilli, chopped finely, seeds discarded

½ of a large yellow pepper, cut into medium dice, or 1 small yellow pepper, ditto

2 tsp turmeric powder

1 x 400 ml can of coconut cream (not milk)

2 Tbsp ponzu

3 Tbsp Kikkoman naturally brewed soy sauce

About 8 Tbs peanut oil (you may need more or less)

About 1 Tbsp sesame oil (ditto)

Fresh coriander, chopped

Tai Ping instant egg noodles or similar

Method

Slice and chop all ingredients as above and have them to hand.

Add 2 Tbsp peanut oil and 1 tsp sesame oil to a wok and turn the heat on to medium-high. Stir fry sliced mushrooms, adding a splash of soy sauce. Transfer to a large bowl or plastic container to one side.

Fry spring onions, ginger, garlic and yellow pepper in the same oils for 2 or 3 minutes until just tender. A splash of soy wouldn’t go amiss. Add the habanero and stir fry for a few seconds. Add to the side container.

Boil a kettle. Put your required quantity of dry noodles in a bowl. Cover with boiled water and leave aside until needed.

Fry the chicken strips in batches in 2 Tbsp peanut oil and 1 tsp sesame oil at a time. Transfer the cooked chicken to the side container and add 2 Tbsp more peanut oil and 1 tsp more sesame oil to the wok at a time until all the chicken is cooked. Use more or less of the oils as needed. As chicken batches are cooked, add them to the side bowl.

Add coconut cream, ponzu and soy sauce to the wok. Sprinkle the turmeric over and stir. Simmer for five minutes for the flavours to develop. Taste and add more of any of the sauces and/or turmeric to suit your palate.

Return all the cooked ingredients to the yellow coconut sauce and make sure everything is coated. Drain the noodles and add them to the wok, making sure they are coated in the sauce. Heat through. Sprinkle chopped coriander over and serve. DM168/TGIFood

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Send your Lockdown Recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

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