Debut at the Great Yorkshire Show

The World Curry Festival made its debut at the Great Yorkshire Show yesterday (Wednesday 13 July) in the Great Yorkshire Food Theatre.

Festival organisers Zulfi and Saira Karim were on stage to demonstrate how easy it is to a cook a curry from scratch, using fresh, local ingredients. Under the auspices of Stephanie Moon – Chef Consultant from All things Food in Harrogate, and a World Curry Festival veteran chef, the couple prepared a delicious Punjabi dish – chicken karahi with green chutney.

For those of you lucky enough to watch live, you’ll know the demo included handy hints about blending spices and ingredients, as well as a brief look at Punjabi cuisine, and a fascinating insight into the history of curry in the UK.

The ingredients were sourced from exhibitors at the Great Yorkshire Show including Riverford Organics. Thanks go to everyone involved in the demo, and to our wonderful audience. The recipe is published below – by popular demand.

If you have any questions you would like to ask the World Curry Festival team of chefs please email us.

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CHICKEN KARAHI WITH GREEN CHUTNEY

Ingredients

Chicken Karahi

  • Chicken on the bone 1 (16 pcs)
  • Rapeseed oil (1 cup)
  • Ginger chopped (1 tbsp)
  • Garlic chopped (1 tbsp)
  • Skinless tomatoes chopped (3)
  • Yogurt (3 tbsp)
  • Salt (1 tsp)
  • White pepper ( ¼ tsp)
  • Red chilli crushed (2 tsp)
  • Cumin (1 tsp)
  • Whole coriander (1 tsp)
  • Black pepper whole (1 tsp)

All three above roasted and crushed

  • Green chillies, ginger, fresh coriander, lemon and onion for garnish

 

Green Chutney

  • Green chillies (4)
  • Coriander (1 bunch)
  • Mint (½ bunch)
  • Yoghurt (1 cup)
  • Roasted and crushed cumin (1 tsp)

 

Method

 

For the chicken karahi

  • Heat a heavy based wok.
  • Pour the oil in the wok, once it’s hot add the chopped ginger andgarlic, cook till golden brown.
  • Add the tomatoes (chopped) and cook on high flame.
  • Once the tomatoes are softened add themasala (mixed spices) – roasted and crushed cumin, coriander, black pepper, red chilli and salt.
  • Once the masala has cooked for threeminutes, add the chicken to the wok.
  • Stir until the chicken is fully cooked, and a fine layer of oil appears.
  • When the chicken is cooked, add the yoghurt and stir for a few minutes.
  • Add cut green chillies, strips of ginger and coriander.

 

For the green chutney

  • Place the chillies, coriander, mint and roasted crushed cumin in a blender and blitz. When it is a fine paste add the yoghurt and mix.

 

Serve with a raita made from chopped cucumber, tomato, red onion and a few leaves of chopped mint, and lemon juice to taste, accompanied with naan bread.