Fri, 29 January 2016
Fragrant & Creamy Chicken Curry
Ingredients:
20 chicken thighs, boned & skinned (ask your butcher to do this for you) sliced into bite-size pieces
1 tsp Turmeric, ground
1 tsp Cumin, ground
1 tsp Garam Masala
1 onion, sliced
2 cloves of garlic, chopped
A thumb-sized piece of fresh ginger, grated.
1 tsp tomato puree
A pinch of dried chilli flakes
100 ml pouring cream
750 ml chicken stock
A glug of groundnut oil
Optional: selection of veg such as baby corn, sugar snaps, mange tout, green beans, red pepper, blanched or steamed.
Method:
1. In a large bowl, mix the spices with a couple of tablespoons of water to make a paste and coat the chicken in it. Cover and refrigerate for at least an hour.
2. Heat the oil in a pan until quite hot and add the chicken pieces to brown. Remove to a bowl and set aside.
3. Add the onions and a pinch of salt to the pan with a little more oil if necessary. Sweat until softened. Add the garlic for the last few minutes.
4. Add the tomato puree and cook out. Return the chicken to the pot and cover with the stock and the cream.
5. Simmer for about 25mins on a low heat or until the chicken is cooked through and the sauce has thickened.
6. Add the veg just before serving
Spiced Pilau Rice
Ingredients:
225g of basmati rice
30g of ghee or 2tbsp vegetable or groundnut oil
5 green cardamom pods, bruised
5 cloves
½ cinnamon stick
1tsp fennel seeds
½ tsp black mustard seeds
2 bay leaves
450ml water
1 and ½ tsp of salt or to taste, pepper
Method:
1. Rinse the basmati rice in several changes of water until the water runs clear, then leave to soak for 30 minutes. Drain and then set aside until ready to cook
2. Melt the ghee in a flameproof casserole or large saucepan with a tight fitting lid over a medium high heat
3. Add the spices and bay leaves and stir for 30 seconds. Stir the rice into the casserole so the grains are coated with ghee.
4. Stir in the water and salt and bring to the boil
5. Reduce the heat to as low as possible and cover the casserole tightly. Simmer without lifting the lid, for 8-10 minutes, until the grains are tender and all the liquid is absorbed
6. Turn off the heat and use 2 forks to fluff up the rice. Adjust the seasoning, adding salt and pepper if necessary.
7. Re-cover the pain and leave to stand for 5 minutes
Chilli and Coriander Naan Bread
Ingredients:
450g plain flour
2tsp sugar
1 tsp salt
1 tsp baking powder
1 egg
250mls milk
2 tblsp sunflower oil
1 fresh red chilli, chopped
A handful fresh coriander leaves
A knob butter, melted
A few pinches sea salt
Method:
1. Whisk the egg into the milk
2. Sift the dry ingredients onto your work surface
3. Make a well in the centre and start to add the wet ingredients (not the butter)
4. Bring the dough together and knead for 3-4 minutes
5. Place in a bowl rubbed with oil and clover with cling film
6. Leave to rest for 1 hour
7. When ready to cook the naan, divide the dough into golf ball sized amounts
8. Roll into a ball in your hand then flatten out by pulling and turning it with your hands until quite thin
9. Heat a griddle pan until hot and place the naan's on it
10. Press the chilli and coriander onto the surface of the naan and turnover when the bottom is well cooked
11. Brush with the melted butter and top with a little sea salt
Onion Bhajis with Yoghurt
Ingredients:
150g of gram flour
1 tsp salt
1 tsp bicarbonate of soda
1 tsp of fennel seeds
1tsp of cumin seeds
2 large onions sliced thinly into half circles
A bunch of coriander
200mls of water
Sunflower oil for frying
Method:
1. Sift the flour into a large bowl and add the salt, bicarbonate of soda, cumin and fennel seeds
2. Gradually add the water and whisk until you have a thick batter
3. Add the onions and coriander now
4. Heat a generous amount of oil in a frying pan
5. Using 2 teaspoons place small heaps of the mixture into the oil
6. When golden brown on the underside turnover
7. Remove and drain on kitchen paper
Indian Dipping Yoghurt
Ingredients:
3 tbsp of Greek yoghurt
1 tsp of turmeric
1 tsp of mango chutney
Method:
1. Combine all the ingredients with a little salt if necessary
