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.