Category: Indian

Aug 16

Chickpea curry

SERVES: 4

Ingredients

For the paste

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 9 garlic cloves (approx 1 small bulb of garlic)
  • thumb-sized piece ginger, peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato purée

For the curry

  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • ½ small pack coriander, chopped, plus extra to garnish
  • 100g spinach

To serve

  • cooked rice and/or dahl

 

Method

  • STEP 1

    To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

  • STEP 2

    In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

  • STEP 3

    Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

  • STEP 4

    Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

  • STEP 5

    Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

  • STEP 6

    Garnish with extra coriander and serve with rice or dhal (or both).

     

https://www.bbcgoodfood.com/recipes/kadala-curry

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Jun 24

Indian Butter Chicken

SERVES: 4

INGREDIENTS
280g Greek yoghurt
Juice of 1/2 a lemon
1 tsp. ground turmeric
2 tsp. garam masala
1 tsp. ground cumin
680 g boneless skinless chicken breast, cut into 2.5cm pieces
6 tbsp. butter
large onion, sliced
jalapeños, finely chopped
cinnamon stick
cloves garlic, crushed
1 tbsp. freshly grated ginger
1 tsp. paprika
(400g) cans chopped tomatoes
120 ml double cream
Freshly chopped coriander, for garnish
Cooked basmati rice, for serving
Naan, for serving

 

DIRECTIONS
  1. In a large bowl, whisk together yoghurt, lemon, turmeric, 1 teaspoon garam masala, and cumin. Add chicken and toss until fully coated. Let marinate for 15 minutes.
  2. In a large pot or Dutch oven over medium-high heat, melt 2 tablespoons butter. Working in batches, add chicken and cook until golden all over, about 2 minutes per side. Transfer to a plate.
  3. Reduce heat to medium and melt 2 tablespoons butter. Add the onion, jalapeños, and cinnamon stick. Cook until soft, about 5 minutes. Stir in the garlic, ginger, remaining teaspoon garam masala, and paprika and cook until fragrant, 1 minute more.
  4. Add the tomatoes and bring mixture to a simmer. Return chicken to pot and toss to coat. Let simmer until the chicken is cooked through, about 8 minutes.
  5. Stir in double cream and remaining 2 tablespoons butter.
  6. Garnish with coriander and serve warm over rice with naan.

 

https://www.delish.com/uk/cooking/recipes/a29770946/easy-indian-butter-chicken-recipe/

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May 16

Chicken tikka masala

SERVES: 10

 

Ingredients

  • 4 tbsp vegetable oil
  • 25g butter
  • onions, roughly chopped
  • 6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
  • 2 red peppers, deseeded and cut into chunks
  • 8 boneless, skinless chicken breasts, cut into 2½ cm cubes
  • 2 x 400g cans chopped tomatoes
  • 4 tbsp tomato purée
  • 2-3 tbsp mango chutney
  • 150ml double cream
  • 150ml natural yogurt
  • chopped coriander leaves, to serve

 

Method

  1. Heat 4 tbsp vegetable oil and 25g butter in a large, lidded casserole on the hob, then add 4 roughly chopped onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
  2. Add 6 tbsp chicken tikka masala paste and 2 red peppers, cut into chunks, then cook for 5 mins more to cook out the rawness of the spices.
  3. Add 8 boneless, skinless chicken breasts, cut into 2 ½ cm and stir well to coat in the paste. Cook for 2 mins, then tip in two 400g cans chopped tomatoes, 4 tbsp tomato purée and 200ml water.
  4. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
  5. Remove the lid, stir through 2-3 tbsp mango chutney, 150ml double cream and 150ml natural yogurt, then gently warm through.
  6. Season, then set aside whatever you want to freeze. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

 

https://www.bbcgoodfood.com/recipes/chicken-tikka-masala

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May 16

Chicken & sweet potato curry

SERVES: 4

Ingredients

  • 1 tbsp sunflower oil
  • onion, chopped
  • 450g boneless, skinless chicken thigh, cut into bite-sized pieces
  • 165g jar korma paste
  • 2 garlic cloves, crushed
  • 500g sweet potato, cut into small chunks
  • 400g can chopped tomato
  • 100g baby spinach
  • basmati rice, to serve

 

Method

  1. Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
  2. Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.

 

https://www.bbcgoodfood.com/recipes/chicken-sweet-potato-curry

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Dec 16

Split lentil dhal with ginger and coriander

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May 13

Chicken tikka

Ingredients

  • 800g chicken breasts
  • 150g natural yoghurt
  • 50g unsalted butter
  • 40g chopped fresh ginger
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp red chilli powder, plus extra if required
  • ¼ tsp turmeric
  • 2 limes, juice only (or 1 lemon)
  • 2 tbsp tomato puree
  • ½ tsp garam masala powder
  • 50ml oz oil
  • Salt and white pepper, to taste

Method

  1. For the chicken tikka, cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside.

  2. In a blender, add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred.

  3. Mix the chicken in the yoghurt mixture. Cover with cling film and, if possible, leave the chicken to marinate in the fridge overnight, or at least 4–5 hours.

  4. To cook the chicken, either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers.

  5. Grill the chicken for 8–10 minutes, basting occasionally with the yoghurt marinade. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked.

Alternatively, can cook on griddle pan.

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Feb 25

Spinach, sweet potato & lentil dhal

SERVES 4

Ingredients

  • 1 tbsp sesame oil
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • thumb-sized piece ginger, peeled and finely chopped
  • 1 red chilli, finely chopped
  • 1 ½ tsp ground turmeric
  • 1 ½ tsp ground cumin
  • sweet potatoes, (about 400g/14oz), cut into even chunks
  • 250g red split lentils
  • 600ml vegetable stock
  • 80g bag of spinach
  • spring onions, sliced on the diagonal, to serve
  • ½ small pack of Thai basil, leaves torn, to serve

Method

  1. Heat 1 tbsp sesame oil in a wide-based panwith a tight-fitting lid.
  2. Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
  3. Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1 ½ tsp ground turmeric and 1 ½ tsp ground cumin and cook for 1 min more.
  4. Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
  5. Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
  6. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
  7. Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
  8. Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

https://www.bbcgoodfood.com/recipes/spinach-sweet-potato-lentil-dhal

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May 13

Mutton curry

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Feb 04

Spinach and chickpea coconut dhal

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Dec 28

Weekender Lamb Curry

Weekender Lamb Curry
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Cuisine: Indian
Serves: 4

Ingredients
  • 1tsp fennel seeds
  • 3tbsp vegetable oil
  • 1tsp cumin seeds
  • 6 cardamom pods, split
  • 1tsp dried chilli flakes
  • 1 cinnamon stick
  • 3 red onions, very finely chopped/grated
  • 6 garlic cloves, crushed
  • 5cm piece fresh root ginger, grated
  • 750g lamb neck fillet, cut into 4cm pieces
  • 2 bay leaves
  • 400g can chopped tomatoes
  • 1tsp turmeric
  • 3 green chillis, deseeded and roughly chopped
  • 1tsp garam masala
  • 250g charlotte potatoes, halved
  • 175g turnips, peeled and cut into 4cm cubes
  • 350ml chicken stock
  • 2tbsp coriander, chopped

Instructions
  1. Heat small frying pan on medium heat and toast fennel seeds for about 20secs or until give off sweet, aniseedy scent. Using pestle and mortar, pound them to powder and set aside.
  2. Heat oil over medium heat in large, lidded ovenproof casserole and add cumin, cardamom, chilli flakes and cinnamon. Stir and fry spices until give off nutty aroma (about 20secs).
  3. Add onions and fry for 10mins, stirring often, until golden. Add garlic, ginger and 75ml water; cook for 1min until water has evaporated.
  4. Preheat oven to 170C. Tip lamb and bay leaves into pan and fry for about 10mins until well browned, stirring all the time. Add dash of water if meat starts to catch.
  5. Stir in tomatoes, turmeric, green chillis, garam masala, potatoes, turnips and crushed fennel. Simmer for 5-7mins till tomatoes have cooked down.
  6. Pour over stock, bring to simmer and cover. Transfer to oven for 1hr15mins, until meat is tender. Scatter with chopped coriander and serve with flatbreads or rice and some yoghurt.

Nutrition Information
Calories: 597 Fat: 35.3g Saturated fat: 13.5g Carbohydrates: 22.7g Sugar: 9.5g Salt: 0.7g Fibre: 4.9g Protein: 47g

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