Serves 4
Ingredients
10g butter
2 tbsp sunflower oil
2 large onions, roughly chopped (I mixed a red and white)
3 garlic cloves, sliced
25g root ginger, peeled and roughly chopped
2-3 tbsp medium curry paste
1 tbsp tomato puree
4 boneless, skinless chicken breasts
175ml boiling water
1/2 tsp salt flakes
1 tsp caster sugar
4 fresh ripe tomatoes (I used canned)
200g baby spinach leaves
Instructions
1. Melt the butter with half the oil in a large pan. Add onions, garlic and ginger, then cover with a lid and cook for 15 minutes over low heat until very soft. This may need stirring occasionally.
2. Remove the lid and turn up the heat. Cook the onion for 2-3 minutes more, stirring constantly.
3. Add the curry paste to the pan and turn down the heat. Cook for 3 minutes more. Remove from the heat and stir in the tomato puree.
4. Blitz the onion mixture ina blender until smooth. Set aside.
5. Cut the chicken into bite sized chunks. PLace the pan back over medium heat and add the remaining oil and chicken. Fry for 3 minutes until lightly covered all over.
6. Add the onion mixture, water, salt, sugar and tomatoes. Bring to the simmer and cook for 4 minutes. Add the spinach in a few handfuls at a time, allowing to soften in between each. Cook for a further minute until the chicken is cooked through.
Adapted from The Hairy Biker's Great Curries
Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts
Friday, 13 March 2015
Friday, 11 April 2014
Chicken Rogan Josh
Serves 4
Ingredients
6 skinless and boneless chicken thighs
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2 red onions
3 cloves of garlic
1 red chilli
2 large tomatoes
3 cardamom pods
2 tbsp groundnut/rapeseed oil
1 tsp chilli powder
2 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp soft light brown sugar
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
5 tbsp ground almonds
1 tsp garam masala
Instructions
1. Cut the chicken thighs widthways in to slices about 1cm thick. Halve the onions, slicing in to thin half-moons, crush the garlic and slice the chilli in to fine rounds. Cut the tomatoes into quarters and crush the cardamom pods.
2. Heat the oil in a saucepan, add the onions and saute gently over a medium heat for 5-6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt.
3. Cook the spices for a minute or two until fragrant, then add the tomato puree, garlic and fresh chilli, and continue to saute for a further 2-3 minutes.
4. Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml water, then add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low, and simmer for 30 minutes or until the chicken is tender.
5. Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered for about 5 minutes or until thickened. Finely chop the coriander and sprinkle over the top.
Taken from the Intolerant Gourmet, Pippa Kendrick
Ingredients
6 skinless and boneless chicken thighs
2 red onions3 cloves of garlic
1 red chilli
2 large tomatoes
3 cardamom pods
2 tbsp groundnut/rapeseed oil
1 tsp chilli powder
2 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1 tsp soft light brown sugar
1 tbsp tomato puree
1 x 400g tin of chopped tomatoes
5 tbsp ground almonds
1 tsp garam masala
Instructions
1. Cut the chicken thighs widthways in to slices about 1cm thick. Halve the onions, slicing in to thin half-moons, crush the garlic and slice the chilli in to fine rounds. Cut the tomatoes into quarters and crush the cardamom pods.
2. Heat the oil in a saucepan, add the onions and saute gently over a medium heat for 5-6 minutes or until soft but not browned. Stir in the chilli powder, cumin, ground coriander, turmeric, ginger, sugar, crushed cardamom pods and salt.
3. Cook the spices for a minute or two until fragrant, then add the tomato puree, garlic and fresh chilli, and continue to saute for a further 2-3 minutes.
4. Add the chicken and mix in thoroughly so that all the pieces are coated in the spice mixture. Pour over the chopped tomatoes, along with 150ml water, then add the tomato quarters. Cover with a lid, then bring to the boil, reduce the heat to low, and simmer for 30 minutes or until the chicken is tender.
5. Once the curry is cooked, stir in the ground almonds and garam masala and simmer gently, uncovered for about 5 minutes or until thickened. Finely chop the coriander and sprinkle over the top.
Taken from the Intolerant Gourmet, Pippa Kendrick
Friday, 14 March 2014
Rajasthani Murgh Laccha
Serves 4
Ingredients
500g skinless and boneless chicken breasts, cut into strips
4 tbsp oil
2 large red onions, finely chopped
1 tbsp ginger-garlic paste
125ml natural yoghurt
10g ground almonds
1 tbsp desiccated coconut
200ml chicken stock
1/2 tsp cumin seeds
2 cardamoms (pods removed and seeds finely ground)
2 tsp chilli
2 tsp coriander
1/2 tsp ginger
pinch of ground black pepper
2 green chillies, deseeded and finely sliced
1 tbsp freshly chopped coriander leaves
Instructions
1. Put the chicken in a heavy-based saucepan with a drop of water, place over medium heat and cover with a lid. Steam the chicken for 5 minutes and then set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. When hot, add the cumin seeds. When they begin to sizzle, add the onions and fry for 5 minutes until soft.
3. Add the ginger-garlic paste and fry for 2-3 minutes. Add all the ground spices as well as a pinch of salt. Mix the spices well with the onions and then take the pan off the heat
4. Whisk the yoghurt, almonds and coconut in a bowl for 1 minute, then add to the spice mixture. Stir well to combine, then pour over the chicken. Return the chicken pan to the heat and cook slowly, stirring frequently, for about 5 minutes until the sauce thickens.
5. Add the chicken stock and black pepper and continue to cook over medium heat for 15 minutes, until the chicken is tender. Boil to reduce and thicken the sauce as preferred.
6. Add the ground cardamom and finish with the green chilli and coriander.
Notes: Rehydrate the dried coconut by soaking in coconut milk or water for 10 minute, then drain and use.
We found this a little too spicy, so would either reduce the amount of chilli powder, or pile in some yoghurt!
Adapted from The Three Sisters, Quick and Easy Indian Cookbook
Ingredients
500g skinless and boneless chicken breasts, cut into strips
4 tbsp oil
2 large red onions, finely chopped
1 tbsp ginger-garlic paste
125ml natural yoghurt
10g ground almonds
1 tbsp desiccated coconut
200ml chicken stock
1/2 tsp cumin seeds
2 cardamoms (pods removed and seeds finely ground)
2 tsp chilli
2 tsp coriander
1/2 tsp ginger
pinch of ground black pepper
2 green chillies, deseeded and finely sliced
1 tbsp freshly chopped coriander leaves
Instructions
1. Put the chicken in a heavy-based saucepan with a drop of water, place over medium heat and cover with a lid. Steam the chicken for 5 minutes and then set aside.
2. Heat the oil in a heavy-based saucepan over medium heat. When hot, add the cumin seeds. When they begin to sizzle, add the onions and fry for 5 minutes until soft.
3. Add the ginger-garlic paste and fry for 2-3 minutes. Add all the ground spices as well as a pinch of salt. Mix the spices well with the onions and then take the pan off the heat
4. Whisk the yoghurt, almonds and coconut in a bowl for 1 minute, then add to the spice mixture. Stir well to combine, then pour over the chicken. Return the chicken pan to the heat and cook slowly, stirring frequently, for about 5 minutes until the sauce thickens.
5. Add the chicken stock and black pepper and continue to cook over medium heat for 15 minutes, until the chicken is tender. Boil to reduce and thicken the sauce as preferred.
6. Add the ground cardamom and finish with the green chilli and coriander.
Notes: Rehydrate the dried coconut by soaking in coconut milk or water for 10 minute, then drain and use.
We found this a little too spicy, so would either reduce the amount of chilli powder, or pile in some yoghurt!
Adapted from The Three Sisters, Quick and Easy Indian Cookbook
Friday, 23 August 2013
Chicken Curry
Ingredients
2 onions, finely chopped
3 garlic cloves
thumb-sized piece ginger, roughly chopped
400g tin chopped tomatoes, drained of juice (keep juice)
4 tbsp oil
8 chicken thigh fillets, cut in to chunks
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
4 cloves
6 cardamom pods
2 cinnamon sticks
handful curry leaves
150g plain yoghurt
Instructions
1. Put 1 of the chopped onions in a blender with the garlic, ginger and tomatoes and blend to a purée – add some of the tomato juice if it's too thick. Heat 2 tbsp oil in a large deep frying pan and add the chicken and ground spices. Stir everything around until it is browned and aromatic then remove from the pan.
2. Add the remaining oil, cloves, cardamom, cinnamon, curry leaves and the remaining onion and stir and fry until the onion is golden. Add the tomato mixture and fry for 5 minutes. Season with salt and add the chicken, then bring to a simmer and cook for 10 minutes.
3. Stir in the yogurt, bring slowly to a simmer, then cook for a further 30 minutes with a lid on, or until a red oil starts to separate out of the sauce. Stir occasionally to stop anything sticking to the bottom and if the sauce looks too thin at the end, simmer until it thickens.
Taken from Olive Magazine October 2010
Saturday, 17 August 2013
Spinach and Chickpea Koftas
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Ingredients
200g spinach
Olive oil
1 tbsp cumin seeds
2 x 420g tins chickpeas, drained
1 tsp paprika
1/2 tsp ground turmeric
2 tbsp chickpea (Gram) flour
Instructions
1. Wash the spinach, then place in a medium hot oiled pan and stir until wilted. Drain thoroughly, squeezing out any excess water, then finely chop.
2. Toast the cumin seeds in a dry hot pan for about 1 minute until aromatic and golden, then grind in a mortar with a pestle.
3. Place the chickpeas, cumin and spices, along with a good pinch of salt and pepper, in a blender and blitz to a fine paste (add 2-3 tbsp of water as needed). Add the spinach, sprinkle in the flour and mix well to combine.
4. Dust your hands with flour, then take a tablespoon of the mixture and mould in to an egg shape (or roll into a ball). Repeat with all the mixture, then place on a plate dusted with flour. Chill for at least an hour.
5. Preheat the oven to 120c. Heat some oil in a pan and shallow fry the koftas in batches over medium heat for 2-3 minutes until golden brown on all sides. Drain after frying, and keep them warm in the oven.
Taken from Gordon Ramsay's Ultimate Cookery Course
Coriander, Ginger and Chilli Butter Chicken
Serves 4
Ingredients
500g boneless chicken, cut in to small chunks
Olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
Pinch of chilli powder
2 tbsp tomato puree
25g butter
For the Marinade
2 garlic cloves, peeled and finely chopped
4cm piece ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
150g natural yoghurt
Instructions
1. Make the marinade: Put the garlic, ginger, chilli and lemon juice in a bowl. Toss the chicken in the mixture, then set aside.
2. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds pop. Grind to a powder, then mix with the turmeric, yoghurt and a pinch of salt and pepper.
3. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours.
4. When ready to cook, heat a large pan over a medium heat and add a little olive oil. When the pan is hot, saute the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute.
5. Add the ground coriander, garam masala, turmeric and chilli powder and stir in to the onions until aromatic. Add the tomato puree and stir for 30 seconds. Add the butter and melt before stirring it through.
6. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot. Taste and adjust the seasoning as necessary.
Taken from Gordon Ramsay's Ultimate Cookery Course
Ingredients
500g boneless chicken, cut in to small chunks
Olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
Pinch of chilli powder
2 tbsp tomato puree
25g butter
For the Marinade
2 garlic cloves, peeled and finely chopped
4cm piece ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1/4 lemon
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
150g natural yoghurt
Instructions
1. Make the marinade: Put the garlic, ginger, chilli and lemon juice in a bowl. Toss the chicken in the mixture, then set aside.
2. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds pop. Grind to a powder, then mix with the turmeric, yoghurt and a pinch of salt and pepper.
3. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours.
4. When ready to cook, heat a large pan over a medium heat and add a little olive oil. When the pan is hot, saute the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute.
5. Add the ground coriander, garam masala, turmeric and chilli powder and stir in to the onions until aromatic. Add the tomato puree and stir for 30 seconds. Add the butter and melt before stirring it through.
6. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot. Taste and adjust the seasoning as necessary.
Taken from Gordon Ramsay's Ultimate Cookery Course
Friday, 16 August 2013
Chicken, Sweet Potato & Spinach Curry
Serves 4
Ingredients
1 tbsp sunflower oil
1 onion, finely chopped
450g boneless, skinless chicken breasts, cut into chunks
165g korma paste
2 garlic cloves, crushed
500g sweet potatoes, cut into small chunks
400g can chopped tomatoes
100g spinach
basmati rice, to serve
Instructions
1. Heat the oil in a pan. Add the onion and cook over a low heat for 5 minutes, until soft. Increase heat slightly, add the chicken pieces and brown.
2. Stir in the curry paste and garlic, cooking for 2 minutes before adding 100ml water, the sweet potatoes and tomatoes. Simmer for 20-30 minutes until the chicken is cooked and the sweet potato is tender. Season to taste, add the spinach and remove from the heat, stirring until the spinach is wilted.
3. Serve with basmati rice.
Taken from BBC Good Food September 2013
Per serving: 373 kcal, 26g protein, 35g carbohydrates, 13g fat, 4g saturated fat, 7g fibre, 15g sugar, 1.9g salt
Ingredients
1 tbsp sunflower oil
1 onion, finely chopped
450g boneless, skinless chicken breasts, cut into chunks
165g korma paste
2 garlic cloves, crushed
500g sweet potatoes, cut into small chunks
400g can chopped tomatoes
100g spinach
basmati rice, to serve
Instructions
1. Heat the oil in a pan. Add the onion and cook over a low heat for 5 minutes, until soft. Increase heat slightly, add the chicken pieces and brown.
2. Stir in the curry paste and garlic, cooking for 2 minutes before adding 100ml water, the sweet potatoes and tomatoes. Simmer for 20-30 minutes until the chicken is cooked and the sweet potato is tender. Season to taste, add the spinach and remove from the heat, stirring until the spinach is wilted.
3. Serve with basmati rice.
Taken from BBC Good Food September 2013
Per serving: 373 kcal, 26g protein, 35g carbohydrates, 13g fat, 4g saturated fat, 7g fibre, 15g sugar, 1.9g salt
Friday, 28 June 2013
Turkey Meatball Curry
Serves 4
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Ingredients
500g turkey mince
1 tbsp veg oil
1 onion, roughly chopped
thumb sized piece of ginger, peeled and chopped
1 garlic clove
small bunch coriander, roughly chopped
432g can pineapple chunks in juice, drained (reserve the juice)
4 tbsp Korma paste
6 tbsp ground almonds
400ml can low-fat coconut milk
Instructions
1. Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over.
2. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
3. Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning.
4. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
Ingredients
500g turkey mince
1 tbsp veg oil
1 onion, roughly chopped
thumb sized piece of ginger, peeled and chopped
1 garlic clove
small bunch coriander, roughly chopped
432g can pineapple chunks in juice, drained (reserve the juice)
4 tbsp Korma paste
6 tbsp ground almonds
400ml can low-fat coconut milk
Instructions
1. Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over.
2. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
3. Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning.
4. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
Wednesday, 19 June 2013
Baked Potatoes with Spicy Dhal
Serves 2
Ingredients
2 baking potatoes
1 tbsp sunflower oil
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 tsp turmeric
1 onion, thinly sliced
3 garlic cloves, sliced
1 red chilli, de-seeded and sliced
85g (3oz) red lentils
1 tomato, chopped
400ml (14 fl oz) vegetable stock
210g can chickpeas, drained
handful chopped coriander
Instructions
1. Heat oven to 200c/180c fan. Put the potatoes in the oven and bake for 1 hour, or until the skin is crispy
2. While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip i nthe onion, garlic and chilli, with a splash of water. Cook for 5 minutes or until the onion softens.
3. Add the lentils, tomato and stock, then cover and cook for 10 minutes. Tip in the chickpeas, cover and cook for 10 minutes until the lentils are tender. Season to taste, stir in the coriander and spoon on to the jacket potatoes.
Taken from BBC Good Food Magazine June 2013
Ingredients
2 baking potatoes
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 tsp turmeric
1 onion, thinly sliced
3 garlic cloves, sliced
1 red chilli, de-seeded and sliced
85g (3oz) red lentils
1 tomato, chopped
400ml (14 fl oz) vegetable stock
210g can chickpeas, drained
handful chopped coriander
Instructions
1. Heat oven to 200c/180c fan. Put the potatoes in the oven and bake for 1 hour, or until the skin is crispy
2. While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip i nthe onion, garlic and chilli, with a splash of water. Cook for 5 minutes or until the onion softens.
3. Add the lentils, tomato and stock, then cover and cook for 10 minutes. Tip in the chickpeas, cover and cook for 10 minutes until the lentils are tender. Season to taste, stir in the coriander and spoon on to the jacket potatoes.
Taken from BBC Good Food Magazine June 2013
Friday, 10 May 2013
Kashmiri Chicken
Serves 6
Ingredients
50g ghee or veg oil
3 large onions, finely sliced
10 peppercorns
10 cardamoms
5cm/2in piece of cinnamon stick
5cm/2in piece of fresh root ginger, chopped
2 garlic cloves, finely chopped
1 tsp chilli powder
2 tsp paprika
1.5kg chicken pieces, skinned
250ml natural yoghurt
salt
Instructions
1. Heat the ghee/veg oil in a deep, lidded pan. Add the onions, peppercorns, cardamoms and cinnamon and fry until the onions are golden.
2. Add the ginger, garlic, chilli powder, paprika and salt to taste and fry for 2 minutes, stirring occasionally.
3. Add the chicken pieces and fry until browned. Gradually add the yoghurt, stirring constantly. Cover and cook for 30 minutes.
Taken from Complete Indian Cooking
Friday, 3 May 2013
Pork Curry
Serves 4
Ingredients
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1 lb lean pork, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons onions, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tomatoes, seeded and chopped
2 teaspoons tomato puree
1/2 cup water
3 tablespoons coconut cream
1 green chili, seeded and sliced
1 teaspoon paprika
1 teaspoon salt
Instructions
1. Heat a pot and melt the butter.
2. Fry the onions and garlic for 3 minutes.
3. Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
4. Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
5. Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
6. Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
7. Season with salt to taste.
2. Fry the onions and garlic for 3 minutes.
3. Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
4. Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
5. Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
6. Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
7. Season with salt to taste.
Friday, 19 April 2013
Chicken and Sweet Potato Curry
Ingredients
1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut in to bite size pieces
2 medium sized sweet potatoes, peeled and cut in to bite size pieces
4 tbsp red split lentils
300 ml chicken stock
400ml can coconut milk
175g frozen peas
Instructions
1. Heat the oil in a deep frying pan, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste.
2. Pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
3. Tip in the peas, bring back to the boil and simmer for 4-5 minutes.
Taken from BBC Good Food
1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut in to bite size pieces
2 medium sized sweet potatoes, peeled and cut in to bite size pieces
4 tbsp red split lentils
300 ml chicken stock
400ml can coconut milk
175g frozen peas
Instructions
1. Heat the oil in a deep frying pan, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste.
2. Pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
3. Tip in the peas, bring back to the boil and simmer for 4-5 minutes.
Taken from BBC Good Food
Tuesday, 2 April 2013
Masala Chicken Pie
Ingredients
2 tbsp veg oil
4 skinless chicken breasts
2 onions
finger length piece of ginger, grated
3 garlic cloves, crushed
2 tbsp medium curry powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp brown mustard seeds
2 tsp white or red wine vinegar
2 tsp sugar
2 x 400g chopped tomatoes
150ml light coconut milk
1 large red pepper, deseeded and cut in to large chunks
1 large green pepper, deseeded and cut in to large chunks
1/2 small bunch coriander, leaves roughly chopped
For the topping
1.5kg floury potatoes, cut in to large chunks
150ml light coconut milk
1 tsp turmeric
juice of 1 lemon
1 bunch spring onions, finely chopped
stalks from 1/2 bunch coriander, finely chopped
1 tsp kalonji seeds (black onion seeds)
Instructions
1. Heat a deep frying pan and add 2 tsp of oil. Brown the chicken breasts quickly but well on both sides, then remove to a plate. Turn down the heat and add the remaining oil, the onions, ginger and garlic. Fry gently until soft. Add the spices and cook for a few mins, stirring.
2. Stir in the vinegar, sugar, tomatoes and coconut milk. Bring to a simmer and bubble for 10 minutes. Roughly chop the chicken breasts and stir into the pan with any chicken juices and the peppers. Simmer for another 20 minutes until cooked through and the sauce is reduced a little. Take off the heat, stir in the coriander leaves and season to taste.
3. To make the topping, put the potatoes in a big pan of water, bring to the boil and then boil until cooked (10-15 minutes). Drain really well, then tip back in to the pan and steam dry for a few minutes.
4. Add the coconut milk and turmeric to the pan, and mash really well. Season with the lemon juice and some salt, then stir through the spring onions and coriander stalks.
5. Spoon the chicken masala into a baking dish. Dollop on spoonfuls of mash to cover, then sprinkle over the kalonji seeds.
6. Heat oven to 200c (180c fan/gas 6) and bake for 25-30 minutes until hot through and crisping on top.
Taken from BBC Good Food February 2013
Notes: Can be covered and chilled for up to 2 days following stage 5 (just add an extra 15 minutes to cook from chilled)
Saturday, 23 March 2013
Chicken and Sweet Potato Curry
Ingredients1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite size chunks
2 medium sweet potatoes, peeled and cut in to bite-size pieces
4 tbsp red split lentils
300 ml chicken stock
400ml can coconut milk
Instructions
1. Heat the oil in a deep frying pan. Stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils, stir to coat in the paste, then pour in the stock and coconut milk.
2. Bring to the boil, then simmer for 15 minutes.
Taken from BBC Good Food
Notes: Original recipe had 175g frozen peas in. We omitted, but could replace with chickpeas.
Thursday, 14 February 2013
Creamy Fish Curry
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Serves 2
Ingredients
250g basmati rice
1 1/2 tbsp mild curry paste
1 onion, thinly sliced
200g reduced-fat coconut milk
1/2 chicken stock cube
70g green beans
200g frozen white fish, defrosted and chopped into chunks
1/4 bunch spring onions, sliced
Instructions
1. Cook the rice. Meanwhile, heat the curry paste with a splash of water in a frying pan with a lid Add the onion and gently cook until soft. Pour in the coconut milk and crumble on the stock cube. Simmer to make a smooth sauce, adding a splash of water if it's too thick.
2. Stir in the beans, then top with the fish. Cover and simmer for 10-12 minutes until the fish is cooked through. Drain the rice. Sprinkle the curry with the spring onions and serve with the rice.
Taken from BBC Good Food (February 2013)
Notes: We used frozen cod loins, and no green beans.
Friday, 18 January 2013
Chicken Curry with Dhal
Ingredients
4 tbsp vegetable oil
2 garlic cloves, crushed
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp chilli powder
Thumb-sized piece of fresh root ginger, peeled and finely chopped
2 tsp turmeric
4 skinless chicken breast fillets
25g butter
1 onion, finely chopped
FOR THE DHAL:
3 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
1 tsp ground ginger
225g red lentils, rinsed
400g can tomatoes
salt and freshly ground black pepper
Instructions
1. Mix the oil with the garlic, coriander and cumin seeds, chilli powder, ginger and turmeric to make a paste. RUb the paste in to the chicken breasts, place in a bowl, cover with cling film and leave to marinade for at least an hour.
2. Meanwhile, make the dhal. Heat the vegetable oil in a large pan and gently cook the onion until soft but not brown. Add the garlic, curry powder, turmeric and ginger. Cook gently for 2 minutes, taking care that the spices do not burn.
3. Add the lentils, tomatoes, 1 tsp of salt and just enough water to cover the lentils. Bring to the boil and simmer gently for 10 minutes or until the lentils are tender.
4. To finish the chicken, heat the butter in a wide pan and gently cook the onion until soft but not brown. Add the marinated chicken breasts and cook for 3 minutes on each side until cooked through, then add a splash of water and let it bubble.
Taken from ??
4 tbsp vegetable oil
2 garlic cloves, crushed
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp chilli powder
Thumb-sized piece of fresh root ginger, peeled and finely chopped
2 tsp turmeric
4 skinless chicken breast fillets
25g butter
1 onion, finely chopped
FOR THE DHAL:
3 tbsp vegetable oil
1 onion, finely chopped
1 garlic clove, crushed
2 tsp curry powder
1 tsp turmeric
1 tsp ground ginger
225g red lentils, rinsed
400g can tomatoes
salt and freshly ground black pepper
Instructions
1. Mix the oil with the garlic, coriander and cumin seeds, chilli powder, ginger and turmeric to make a paste. RUb the paste in to the chicken breasts, place in a bowl, cover with cling film and leave to marinade for at least an hour.
2. Meanwhile, make the dhal. Heat the vegetable oil in a large pan and gently cook the onion until soft but not brown. Add the garlic, curry powder, turmeric and ginger. Cook gently for 2 minutes, taking care that the spices do not burn.
3. Add the lentils, tomatoes, 1 tsp of salt and just enough water to cover the lentils. Bring to the boil and simmer gently for 10 minutes or until the lentils are tender.
4. To finish the chicken, heat the butter in a wide pan and gently cook the onion until soft but not brown. Add the marinated chicken breasts and cook for 3 minutes on each side until cooked through, then add a splash of water and let it bubble.
Taken from ??
Sunday, 13 January 2013
Spiced Carrot Soup
Ingredients:
2 tbsp sunflower oil
1 onion, chopped
3 garlic cloves, crushed
2tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp paprika
generous pinch of cayenne pepper
1 small potato, diced
1lb carrots, sliced
5 cups vegetable or chicken stock
Juice of 1 orange
1 to 1 1/2 tbsp red wine vinegar
salt and ground black pepper
Handful of fresh cilantro, chopped
Instructions
1. Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes. Stir in the cumin, coriander, ginger, paprika, and cayenne pepper, then add the potato, carrots and stock.
2. Bring to the boil, reduce the heat and cover the pan. Simmer for about 20 minutes, until the vegetables are tender. Process the soup in a food processor or blender until smooth. Stir in the orange juice, then add vinegar, salt and pepper to taste. Ladle the soup into bowls, sprinkle with cilantro and serve.
Taken from 500 Soups.
2 tbsp sunflower oil
1 onion, chopped
3 garlic cloves, crushed
2tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1 tsp paprika
generous pinch of cayenne pepper
1 small potato, diced
1lb carrots, sliced
5 cups vegetable or chicken stock
Juice of 1 orange
1 to 1 1/2 tbsp red wine vinegar
salt and ground black pepper
Handful of fresh cilantro, chopped
Instructions
1. Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes. Stir in the cumin, coriander, ginger, paprika, and cayenne pepper, then add the potato, carrots and stock.
2. Bring to the boil, reduce the heat and cover the pan. Simmer for about 20 minutes, until the vegetables are tender. Process the soup in a food processor or blender until smooth. Stir in the orange juice, then add vinegar, salt and pepper to taste. Ladle the soup into bowls, sprinkle with cilantro and serve.
Taken from 500 Soups.
Monday, 17 December 2012
Chicken Kebab Patties
Ingredients:
1 medium onion
500g minced chicken/turkey
150g white breadcrumbs (gluten free)
1/2 tbsp finely chopped garlic
1/2 tbsp peeled, finely chopped ginger
1/2 tbsp finely chopped hot green chilli
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/4 tbsp garam masala
1 egg, lightly beaten
1 tsp salt
250ml olive oil
lime wedges to serve (optional)
Makes about 6 medium sized patties
Instructions:
Place onions in a blender, or use a stick blender, and process them to a puree. Mix them with all the ingredients except the oil and lime wedge to form a sticky 'dough'.
2. Using wet hands, shape into golf ball sized patties, then flatten each to about 5cm in diameters.
3. Pour the oil into a 25cm frying pan or wok.
4. Fry about six kebabs at a time for 2-3 minutes on each side, or until a deep golden colour.
5. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve hot, with lime wedges.
Taken from Madhur Jaffrey's Curry Nation
1 medium onion
500g minced chicken/turkey
150g white breadcrumbs (gluten free)
1/2 tbsp finely chopped garlic
1/2 tbsp peeled, finely chopped ginger
1/2 tbsp finely chopped hot green chilli
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/4 tbsp garam masala
1 egg, lightly beaten
1 tsp salt
250ml olive oil
lime wedges to serve (optional)
Makes about 6 medium sized patties
Instructions:
Place onions in a blender, or use a stick blender, and process them to a puree. Mix them with all the ingredients except the oil and lime wedge to form a sticky 'dough'.
2. Using wet hands, shape into golf ball sized patties, then flatten each to about 5cm in diameters.
3. Pour the oil into a 25cm frying pan or wok.
4. Fry about six kebabs at a time for 2-3 minutes on each side, or until a deep golden colour.
5. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve hot, with lime wedges.
Taken from Madhur Jaffrey's Curry Nation
Friday, 14 December 2012
Madhur Jaffrey's Chicken Tikka Masala
Ingredients:
For chicken: For masala:
675g boneless, skinless chicken thighs 4tbsp olive oil
or breasts, cut in to 2cm chunks 140g onions, halved and finely sliced
1 tsp salt 1 tbsp peeled, finely grated ginger
3 tbsp lemon juice 5-6 garlic cloves, crushed
1tbsp peeled, finely grated root ginger 1 tbsp ground coriander
2 garlic cloves, finely grated or crushed 1/2 tsp turmeric
1 tsp ground cumin 1/4 tsp chilli powder
1 tsp paprika 2 tsp paprika
1/2 tsp chilli powder 4 tbsp yoghurt
6 tbsp whipping cream (or plain yoghurt) 2 medium tomatoes, peeled and finely chopped
1/2 tsp garam masala 350ml chicken stock
3 tbsp olive oil 1/4 tsp salt
1/4 tsp garam masala
4 tbsp chopped coriander leaves
Instructions:
1. Marinate the chicken tikka. Put the chicken in a bowl and rub the salt and lemon juice. Prod the chicken pieces gently with the tip of a knife, rub the seasonings in again and then set aside of 20 minutes.
2. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover and refridgerate for 6-8 hours (or longer)
3. Make the masala: pour the 4 tbsp of oil into a large, non-stick, lidded pan and set over a medium-high heat. Put in the onions, stir and fry until brown (6-7 minutes). Add the ginger and garlic and continue to fry, stirring for a minute more.
4. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
5. Put in the tomatoes. Fry for 3-4 minutes or until pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, simmer gently for 15-20 minutes. The sauce should turn thick.
6. Stir in the garam masala and coriander leaves. Taste for balance of seasoning and add more salt if necessary.
7. Shortly before you eat, preheat the grill to its highest setting. THread the chicken on to two or four skewers. Brush with 3 tbsp of oil and balance on the rim of a shallow baking tray, so the meat is suspended. Place under the grill for six minutes on each side.
8. When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.
Taken from Madhur Jaffrey's Curry Nation
For chicken: For masala:
675g boneless, skinless chicken thighs 4tbsp olive oil
or breasts, cut in to 2cm chunks 140g onions, halved and finely sliced
1 tsp salt 1 tbsp peeled, finely grated ginger
3 tbsp lemon juice 5-6 garlic cloves, crushed
1tbsp peeled, finely grated root ginger 1 tbsp ground coriander
2 garlic cloves, finely grated or crushed 1/2 tsp turmeric
1 tsp ground cumin 1/4 tsp chilli powder
1 tsp paprika 2 tsp paprika
1/2 tsp chilli powder 4 tbsp yoghurt
6 tbsp whipping cream (or plain yoghurt) 2 medium tomatoes, peeled and finely chopped
1/2 tsp garam masala 350ml chicken stock
3 tbsp olive oil 1/4 tsp salt
1/4 tsp garam masala
4 tbsp chopped coriander leaves
Instructions:
1. Marinate the chicken tikka. Put the chicken in a bowl and rub the salt and lemon juice. Prod the chicken pieces gently with the tip of a knife, rub the seasonings in again and then set aside of 20 minutes.
2. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover and refridgerate for 6-8 hours (or longer)
3. Make the masala: pour the 4 tbsp of oil into a large, non-stick, lidded pan and set over a medium-high heat. Put in the onions, stir and fry until brown (6-7 minutes). Add the ginger and garlic and continue to fry, stirring for a minute more.
4. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.
5. Put in the tomatoes. Fry for 3-4 minutes or until pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, simmer gently for 15-20 minutes. The sauce should turn thick.
6. Stir in the garam masala and coriander leaves. Taste for balance of seasoning and add more salt if necessary.
7. Shortly before you eat, preheat the grill to its highest setting. THread the chicken on to two or four skewers. Brush with 3 tbsp of oil and balance on the rim of a shallow baking tray, so the meat is suspended. Place under the grill for six minutes on each side.
8. When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.
Taken from Madhur Jaffrey's Curry Nation
Wednesday, 5 December 2012
Thai Green Chicken Curry
Ingredients:
1/2 tbsp olive oil
2 tsp Thai Green Curry Paste
2 skinless, boneless chicken breasts, cut in to bite size pieces
1 tbsp Thai fish sauce
200ml coconut milk
3oz mushrooms, chopped
3 spring onions, trimmed
chopped coriander, to garnish
Serves 2
Instructions:
1. Heat the oil in a large frying pan over medium heat. Add the curry paste and stir. Add the chicken and stir for 2 minutes, or until lightly browned.
2. Pur in the fish sauce and coconut milk, and bring to the boil, stirring. Lower the heat, stir in the mushrooms and most of the spring onions, and season with salt and pepper to taste, then simmer for about 8 minutes or so, until the chicken is tender and cooked through.
3. Serve hot, garnished with coriander and the remaining spring onions.
Taken from MasterChef Kitchen Bible
1/2 tbsp olive oil
2 tsp Thai Green Curry Paste
2 skinless, boneless chicken breasts, cut in to bite size pieces
1 tbsp Thai fish sauce
200ml coconut milk
3oz mushrooms, chopped
3 spring onions, trimmed
chopped coriander, to garnish
Serves 2
Instructions:
1. Heat the oil in a large frying pan over medium heat. Add the curry paste and stir. Add the chicken and stir for 2 minutes, or until lightly browned.
2. Pur in the fish sauce and coconut milk, and bring to the boil, stirring. Lower the heat, stir in the mushrooms and most of the spring onions, and season with salt and pepper to taste, then simmer for about 8 minutes or so, until the chicken is tender and cooked through.
3. Serve hot, garnished with coriander and the remaining spring onions.
Taken from MasterChef Kitchen Bible
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