South Indian Chicken Korma

Serves 4

Ingredients: 
For the chicken:
3 tbsp oil
1 cinnamon stick
3 cloves
2 bay leaves
3 cardamom pods
2 onions, chopped
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chili powder
2 tsp tomato paste
500g chicken breast
40g cashew nuts, ground with water to make a paste

For the ginger-garlic paste: 
1 in fresh ginger root, chopped
4 garlic cloves, peeled 

Instructions:
1. Make ginger-garlic paste: put ginger, garlic and a little water in to a small food processor and grind to a paste
2. Heat oil in a large frying pan. Add cinnamon stick, cloves, bay leaves and crushed cardamom pods and saute for 2 minutes. Add onions and stir well, then cook for 5 minutes.
3. Add ginger-garlic paste, ground coriander, turmeric, chili powder and tomato paste. Mix well, then cook over low heat for 5 minutes. Stir in chicken, pepper and 2/3 cup of water. Bring to boil then cover and simmer for 15-20 minutes.
4. When chicken is cooked, add cashew paste and blend well. Simmer for further 3 minutes. Serve.

Taken from Curry Cuisine

Sweet and Sour Chicken with Basmati Dome

Serves 2

Ingredients:
For the chicken:
4 tbsp olive oil
1 onion, chopped
2 garlic clove, chopped
110g/4oz chicken breast, skin removed, flesh cut into strips
4 tbsp ready-made tomato ketchup
2 tbsp honey
1/2 pineapple, chopped
2 tbsp chopped almonds

For the basmati dome: butter, for greasing
170g/6oz basmati rice, cooked according to packet instructions 

Instructions:
1. For the chicken, heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until softened.
2. Add the chicken strips and stir fry for a further 3-4 minutes.
3. Add the remaining chicken ingredients and continue to fry for 2-3 minutes, or until the chicken pieces are golden-brown and have cooked through.
4. For the basmati dome, grease a ramekin with butter. Press the cooked rice into the ramekin until it is full.

5. To serve, turn the rice out into the centre of a serving plate. Spoon the sweet and sour chicken alongside.

Taken from BBC Good Food

Madras Pork

Serves: 4


Ingredients:
450g/1lb pork, cut into chunks
2 tbsp vegetable oil
1 tsp black mustard seeds
1 tbsp dried crushed chillies
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp turmeric
2-4 garlic cloves, peeled and crushed
5cm/2in fresh ginger root, peeled and grated
1 onion, peeled and chopped
1 tbsp tomato puree
450ml/ 3/4 pint vegetable stock
1 tbsp freshly chopped coriander
rice, to serve


Instructions:
1. Heat the oil in a saucepan, add the mustard seeds and crushed chilies and fry for 1-2 mins.
2. Add the remaining spices with the garlic and ginger, and cook, stirring, for 5 minutes.
3. Add the meat and onion to the pan and cook, stirring, until coated in the spices.
4. Blend the tomato puree with the stock and pour into the pan. Bring to the boil, then reduce the heat, cover and simmer for 40 minutes (or until the meat is tender). Sprinkle with the chopped coriander and serve with freshly cooked rice.


Notes: Dried chilies have a more intensive flavour and higher heat content. As the dish cooks, the heat and flavour increase, so take care with how much is used.


Taken from: "Curries - Essential Recipes"

Gluten Free Pork, Apple and Sage Burgers

Serves: 2

Ingredients: 

4 Genius Seeded Rolls

250g good quality pork mince

½ medium onion

½ Granny Smith apple, peeled, cut into wedges, cored and roughly grated

1 garlic clove, peeled and finely chopped

1 tsp grainy mustard

1/2 slice of white Genius bread, whizzed into breadcrumbs

1 large pinch of salt

3 grinds of black pepper

½ tablespoon of finely chopped fresh parsley

½ tablespoon of finely chopped fresh sage

1 tablespoon of beaten egg

4 Baby Gem Lettuce leaves, washed and drained

1 tablespoon of good quality mayonnaise

½ small red onion sliced into thin rings - optional

Method:

1. Mix all the burger ingredients together and shape into 4 burgers approximately 1 1/2 cm thick. Fry a teaspoon of the mixture in a tablespoon of vegetable oil to check the seasoning. Add more salt and pepper to taste as necessary. Cover and chill for 10 minutes.

2. Fry, grill or BBQ the burgers for 5 minutes per side or until cooked through.

To assemble your burgers:

3. Generously spread the two halves of each roll with mustard mayonnaise, place a lettuce leaf onto the base of each roll then add the burger and arrange 1 or two onion slices on top. Gently press the top half of roll in place and serve immediately.

Taken from BBC Good Food


Notes: Served here with baked polenta chips (tossed in fajita seasoning).

Chicken and Chickpea Korma

Serves: 4


Ingredients:
350g/12 oz skinless, boneless chicken
2 tbsp vegetable oil
2 onions, peeled and cut in to wedges
2-4 garlic cloves, peeled and chopped
2-3 tbsp Korma curry paste
1 tsp garam masala
1/2 - 1tsp ground cloves
450ml/ 3/4 pint chicken stock
225g/8 oz ripe tomatoes, peeled and chopped
400g/14oz can chickpeas, drained and rinsed
4 tbsp double cream
6 spring onions, trimmed and diagonally slice


Instructions:
1. Cut the chicken in to small strips and reserve. Heat the oil in a wok or frying pan, add the chicken and cook, stirring, for 3 minutes, or until sealed. Remove and reserve.
2. Add the onion and garlic to the pan and fry gently for 5 minutes, or until the onion has begun to soften. Add the curry paste, garam masala and ground cloves and cook, stirring, for 2 minutes. Return the chicken to the pan and stir well.
3. Add the stock, tomatoes and chickpeas, then bring to the boil, reduce and simmer for 15-20 minutes, or until the chicken is cooked. Stir in the cream. Spoon on to a warm serving dish, sprinkle with the spring onions, and serve with Indian style bread.


Taken from: "Curry - Essential Recipes"


Notes: Can substitute the double cream for yoghurt for a slightly healthier dish.

Sweet-and-sour pork on a crisp potato rosti

Serves: 2


Ingredients:
200g pork loin, sliced in to strips
2 tbsp vegetable oil
salt and freshly ground black pepper
2 tbsp ketchup
2 tbsp honey
2 tbsp red wine vinegar


For the rosti:
1 courgette
1 potato, peeled
2 tbsp vegetable oil


Instructions:
1. For the pork, heat the vegetable oil in a non-reactive pan and sear the pork slices for 2-3 minutes. Season with salt and pepper, then stir in the ketchup, honey and red wine vinegar. Cook for a further 2-3 minutes, or until the sauce has thickened and the pork is cooked through.
2. For the rosti, grate the courgette and potato into a bowl lined with a clean tea towel. Using the tea towel, squeeze out any excess moisture from the courgette and potato.
3. Heat the vegetable oil in a small frying pan. Sprinkle the courgette and potato mixture evenly over the pan and season with salt and pepper, to taste. Press the mixture down with the back of a fish slice. Fry for 4-5 minutes, or until the rosti is golden brown. Carefully flip over and cook for a further 3-4 minutes.
4. To serve, place the rosti on a serving plate and spoon over the sweet-and-sour pork.


Taken from: BBC Good Food (Brian Turner)

Parma ham wrapped chicken with glazed cannellini beans

Serves: 2


Ingredients (for the chicken):
2 slices parma ham
2 chicken thighs, bone removed
2 tbsp olive oil
8 garlic cloves, peeled, sliced
2 tbsp balsamic vinegar


Ingredients (for the beans):
2 tbsp olive oil
1/2 onion, peeled, chopped
4 garlic cloves, peeled, finely chopped
110g/4 oz canned cherry tomatoes
400g/14 oz cooked cannellini beans (rinse and drain if using canned beans)
salt and pepper
2 tbsp chopped fresh flat leaf parsley


Instructions:
1. Preheat the oven to 200C/400F/Gas 6.
2. Wrap the parma ham around the chicken thigh. Heat the oil in an ovenproof non-reactive frying pan over a medium heat and fry the wrapped chicken thigh, turning frequently, for 4-5 minutes, or until the ham is browned all over. Add the onion, garlic and balsamic vinegar to the pan and transfer to the oven to roast for 12-15 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove from the oven and set the chicken aside on a warm plate to rest for 10 minutes.

3. Meanwhile, for the beans, heat the oil in a frying pan over a medium heat and fry the onion and garlic for 2-3 minutes, or until softened. Add the tomatoes and beans, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 6-8 minutes, or until the mixture has reduced and thickened. Season, to taste, with salt and freshly ground black pepper and stir through the parsley.

4. To serve, spoon the beans onto a serving plate. Carve the chicken breast into three slices and place on top of the beans.

Rosemary and black pepper pork with potato rosti and vinegared blackberries

Serves: 2

Ingredients:
2 pork chop
salt and freshly ground black pepper
2 tbsp chopped fresh rosemary, plus 1 sprig fresh rosemary
2 tbsp olive oil
2 tbsp butter
2 sprig fresh sage
1 cooking apple, chopped
4 tbsp balsamic vinegar
110g/4oz blackberries
1 large baking potato, peeled and grated
4 tbsp olive oil


Instructions:
1. Preheat the oven to 180C/350F/Gas 4.
2. For the pork, season the pork chop with salt and freshly ground black pepper, then rub with the chopped rosemary.
3. Heat the oil and butter in an ovenproof, non-reactive frying pan over a medium heat, add the pork chop and fry for 1-2 minutes on each side, or until pale golden-brown on both sides.
4. Add the rosemary and sage sprigs and the chopped apple to the pan, stir well to coat the apple in the pan juices, then transfer to the oven and roast for 10-12 minutes, or until the pork is cooked through and the apples have softened and are golden-brown. Remove the pork from the pan and set aside on a warm plate to rest.
5. Add the vinegar and blackberries to the pan with the apples and fry for 3-4 minutes, or until the blackberries have reduced to a pulp.
6. Meanwhile, for the rösti, place the grated potato into a clean tea towel and wring well to eliminate excess moisture.
7. Heat the oil in a frying pan over a medium heat, add the grated potato and press down to form a potato cake. Fry for 5-6 minutes on each side, or until golden-brown on both sides.
8. To serve, place the rösti into the centre of a serving plate, place the pork chop on top and spoon the apple and blackberry sauce around the edge of the plate.


Taken from: BBC Good Food

Coconut and Lime Chicken Stir-Fry

Serves: 3-4


Ingredients:
2 free-range chicken breasts, cut into bite-sized pieces
1 lime, zest and juice
1 tbsp olive oil
150ml/5½fl oz low fat coconut milk
1 tbsp Thai fish sauce (nam pla)
4 tbsp roughly chopped fresh coriander leaves
4 spring onions, finely sliced
300g/10½oz brown rice

Instructions:

1. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly.
2. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over.
3. Add coconut milk, fish sauce, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through.
4. Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain.
5. To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve.

Taken from: BBC Good Food (from Honey We're Killing The Kids)

Keralan Chicken

Serves: 4-6


Ingredients:
20g fresh ginger, peeled and chopped
7 large cloves of garlic
3 tbsp veg oil
1 medium onion, peeled and chopped
750g chicken pieces
2 medium tomatoes, pureed
12 large curry leaves
150-200ml coconut milk


Spice blend:
2 tbsp white poppy seeds
1 heaped tbsp coriander seeds
1 1/2 tsp cumin seeds
1/2 tsp turmeric
1 tsp garam masala
1/2-1 tsp red chilli powder
1/2 tsp black peppercorns
2 tsp fennel seeds


Instructions:
1. Using a blender, make a fine paste of the spice blend with the garlic, ginger and 100ml water.
2. Heat veg oil in a large non stick pan and fry onion until brown, around 8-10 mins. Stir in spice paste and cook until reduced.
3. Add chicken and brown for 2 mins. Add curry leaves, tomatoes and 200ml water. Bring to boil and cook, for 20 mins. Uncover, boil of excess sauce. With 1cm left, stir in coconut milk and a splash of water.


Taken from Anjum's New Indian


Notes: Substituted curry leaves for Bay leaves, which works - just remember to remove them before serving! Used ready pureed ginger and garlic rather than fresh.