Italian Chicken Curry

Ingredients:

2 Large Chicken breasts (cubed)

1 large onion, finely sliced

6 Curry leaves
½ tsp Garam Masala
50ml Double Cream

80g Italian Ham (Prosciutto), cut into strips

180ml coconut milk

Fresh coriander, to garnish

For the Paste:

3 green chillies, deseeded and chopped

¼ tsp ground coriander

½ tsp turmeric

3 cloves of garlic, peeled

1” Piece of fresh ginger, chopped

¼ tsp ground cinnamon

2 tbsp olive oil

Salt, to taste

Method:

1. In a blender place the chillies, coriander, turmeric, garlic, ginger, cinnamon, 2 tbsp olive oil, 2 tbsp cold water and a couple of pinches of salt. Blitz to make a paste.

2. In a large wok heat the remaining oil and over a medium heat fry the onions  for 2 minutes. Once the onions are softened, add the paste and cook for a further minute.

3. Add the chicken in the wok with the sauce, mix well and cook for 5 minutes stirring occasionally.

4. Then add the Ham, Stir then add in the cream and coconut milk and cook on a medium heat for a further 8 minutes without the lid until the sauce starts to thicken.

Once ready, add the Garam Masala & sprinkle some fresh coriander and serve immediately with fluffy rice.

Serves 4

Easy Pilau Rice

A really easy Pilau Rice Recipe that cooks

the rice to perfection! 

Ingredients: 
30g Butter

1 Small Red Onion (Finely Chopped)

1 Garlic Clove (Sliced)
1/4 tsp Cinnamon

1 tsp Cumin Seeds

4 Cardomon Pods (Split)
5 Cloves
1/2 tsp Tumeric
2 Bay Leaves
Small handful of Sultanas (Optional)
250g Basmati Rice 

Method: 
Wash the rice until the water runs clear & then drain in a colander. Heat a large saucepan & dry fry the Cumin Seeds for 1 minute then remove a crush in a Motar & Pestal. Put the pan back on the heat & add the butter, when melted add the Red onion & Garlic a fry until soft. Now add all the other ingredients (except Sultanas) to the pan & stir in the rice. Now add Cold water to the pan so it just covers the rice. Bring to the boil (uncovered), once boiled, cover with the lid & simmer for 4 minutes then take off the heat and leave to stand (Covered) for 15 minutes. Remove Bay Leaves, throw in the Sultanas & serve with your favorite Curry. Enjoy!
Serves 4

Chicken Dhansak

Chicken Dhansak. This looks tricky, but I assure you
it's really easy! A little prepration is required. 
Step 1 

Ingredients:

150g Yellow Split Peas

50g Red Lentils

1 Red Onion (Chopped)

2 Tbsp Oil

1/2 Tsp Tumeric

2 Garlic Cloves (Crushed)

1 Tbsp Butter

Place all Ingredients except the Garlic & Butter into a saucepan with 1Ltr Boiling Water & 1 Tsp Salt, boil gently for 40 mins then drain off any excess water. Fry the Garlic in butter for 2 mins then add the drained lentils, mix & fry for 2 extra mins. Set Aside. 

Step 2

Ingredients:

1 Onion

2 Medium Tomatoes

1/2 Green Pepper

15-20g Fresh Ginger
1 Garlic Clove

2 Green Finger Chillies

Small Handful of Fresh Coriander
4 Tbsp Oil

1/2 Tsp Tumeric

1/2 Tsp Salt

200ml Water

Add all ingredients (chopped Roughly) to a saucepan, cover & genlty boil for 20 mins or until soft. When cooked place into a blender & whizz to a puree. Set Aside.

Final Stage

Ingredients:

2 Tbsp Oil 
1 Garlic Clove (Crushed)

1 Onion (Finely Sliced)

4 Green Cardomom Pods

2 Bay Leaves
400g Chicken Breast (Cubed)

4 Heaped Tsp Curry Paste 

4 Tsp Sugar

2 Tbsp Lemon Juice

1 Tbsp Tomato Puree 
Fresh Coriander (Chopped)

Heat The Oil in a pan or wok & add the Garlic, Cardomoms & Bay leaves and slowly fry until the garlic is golden. Add the Onion and fry gently until soft. Add the Curry Paste, Sugar, Lemon Juice & cook for 1 min (Stirring Continuously) then add then Vegetable Puree that you set aside, also add the Tomato Puree & cook for 3-4 mins. Add the Chicken Breast & cook for 2 mins until the Chicken has colour, add 100ml water & cook for a further 2 minutes, then turn down the heat, cover & simmer for 20 minutes. Add the cooked Lentils that you set aside earlier, stir and leave to cook for a further 5 minutes, then add the chopped coriander, stir once again (add a little water if nessasary) & serve with Basmati rice or Naan Bread. Enjoy!

Serves 4

My Own Curry Paste

Instead of buying a paste like 'Pataks' Make your own!

Ingredients:

2 Fresh Chillies (1x red, 1x Green)

35g Fresh Ginger (Grated)

10 Garlic Cloves (Crushed)

10g Fresh Coriander (Chopped)
250ml Oil

5 Tbsp Ground Coriander

7 Tbsp Ground Cumin

1 Tbsp Paprika

1 Tbsp Tumeric

1 Tbsp Chilli Powder

Method:

Fry Chillies,Ginger,Garlic & Fresh Coriander in oil for 2 minutes, add the spices and fry for further 2 minutes. Fill into an air tight jar and store in the refrigerator. Done!

Beef & Butternut Squash Curry

Ingredients:500g Beef (Rump, Sirlion) Cubed
400g Butternut Squash, Peeled and Cubed
2 Tbsp Oil
1 Tbsp Soy Sauce
1 Tbsp Honey
2 Tsp Curry Powder
1 tsp Cumin Seeds
1 tsp Chlli Powder
3 Cardamom Pods
1 tsp Coriander Seeds
1 Onion, Sliced
3 Garlic cloves, Crushed
2" Fresh Ginger, Peeled & Grated
1 Red Pepper, Deseeded and Sliced
1 Can of Coconut Milk
150ml Double Cream
1 Tbsp Chopped Fresh Coriander
1 Tsp Chopped Fresh Mint
Fresh Coriander & Lemon Wedges to Garnish
Fresh Green Chilli
Garam Masala

Method:
1. In a small bowl, mix together the soy sauce, honey and 1 tsp of the curry powder. Add the cubed Beef, cover and set aside to marinate for at least 2 hours, over night is best.
2. In a Pan or Wok, heat the oil & add the Butternut Squash. Fry for 4-5 Mins
3. In a Motar & Pestle, crush the Cumin & Coriander Seeds and add the Chilli Powder,Cardamoms & add this to the frying Butternut Squash.
4. Add the Onion, Garlic, Ginger and Red Pepper and cook for a further 2-3 minutes.
5.Then, add the Beef & any marinade. Cook for a further few mins until the beef is coloured.
6. Now add Coconut Milk, bring to a boil a reduce by simmering until the sauce thickens & the Squash is cooked.
7. Add the Cream, simmer again for a minute. Then add the Freshly Chopped Coriander & Mint.
8. When Ready to serve sprinkle with Garam Masala & garnish with the fresh Coriander, Green Chillies & Lemon Wedges, serve with Rice or Naan bread.

Serves 4

Karhari Pineapple Curry with Prawns

Ingredients:
2 tsp Coriander seeds
2 tsp Cumin seeds
2 tsp Mustard seeds
½ tsp Cinnamon
1/4 tsp Chilli powder
3 cardamom pods, seeds crushed, husks discarded
2 tbsp oil
1 firm Pineapple, peeled, cored and cut into 1" chunks
1 Onion, grated
5 cm Ginger, grated
4 cloves Garlic, crushed
2 tbsp tomato purée
1 Pint Coconut Milk
2 tbsp Red Curry paste
2 tbsp Fish sauce (Nam Pla)
1 tbsp Sugar
2 Red Chillies (Chopped)
500g Large King/Tiger Prawns

Method:
1. In a small frying pan, dry-fry the coriander, cumin and mustard seeds until fragrant, stirring often to prevent burning. Allow to cool.
2. Using a pestle and mortar, finely grind the dry-fried spices. Mix the ground spices with the cinnamon, chilli powder and cardamom.
3. Heat the oil in a wok or deep frying pan. Add the pineapple and stir-fry over a high heat for 2-3 minutes.
4. Add the spice mixture, onion, ginger, garlic, and tomato paste and mix in well. cook for 10 mins, add just enough water to prevent the mixture drying out and simmer, stirring often
5. Add half the Coconut milk to the boil & reduce then add the Red Curry paste & stir then add the fish sauce & sugar & cook for a minute.
6. Add the rest of the coconut milk & bring back to the boil & simmer until you have a thick curry sauce. Add the prawns just 3 minutes before serving. Garnish with chopped fresh tomato, Red Chillies coriander & lemon slices .

Serves 4

The 'Best' Chicken Tikka Masala

Ingredients:
3 Chicken brests (Cubed)
250g Natural Yoghurt
5 tbsp Cooking Oil
1½ tsp Salt
2 Medium Onions
1 Green Finger Chilli (Sliced)
2 Medium Tomatoes
2 tbsp Tomato Puree
2" Piece Root Ginger
4 Garlic Cloves
½ tsp Cumin
½ tsp Coriander
1 tsp Paprika
1 tsp Turmeric
1 tsp Red Chilli Powder
1 tsp Cinnamon
5 Green Cardomom Pods
1 Black Cardomom Pod
1 tsp Garam Masala
Fresh coriander to Garnish

Method:
1. In a Bowl add the Chicken, yoghurt,turmeric, cumin, coriander, paprika, chillies & Salt. Mix Well. Place in the fridge & marinate for at least 2 hours, over night is best.
2. Finely Chop the Onions, Garlic & Ginger in a food processor. Put aside
3. Whizz the Tomatoes & the tomato puree in the food processor & again put aside.
4. Empty the Chicken & Yorghurt mixture into a roasting tin & place under a hot grill until the chicken starts to brown on each side. Meanwhile, heat the oil in a pan/wok & add the Cardomom pods & wait till they sizzle.
5. Then, add the Onion, garlic & ginger to the oil & fry on a medium heat until golden brown, then add the Cinnamon & red chilli powder. Stir frequently
6. Now add the Tomatoes, cover and cook on a low heat for 5 mins.
7. Now add the grilled chicken & contents of the roasting tin into the pan/wok, stir well. Cover & cook for a further 10 mins on a low heat.
8. When Ready to serve sprinkle with the Garam Masala & garnish with the freshly chopped Coriander and serve with Rice or Naan bread. Decorate with lemon slices.

Serves 4

BBQ'd Indian lamb Chops

Ingredients:
6 lamb chops
1 tsp cumin seeds
2 green cardamom pods
1 tsp black mustard seeds
1/2 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
2 fat cloves of garlic, sliced
2" Piece of fresh ginger, minced
2 medium green chillies, chopped finely
Zest of a half a lemon
1 tbsp tomato puree

Method:
In a pan, dry fry the cumin, cardamom pods and the black mustard seeds until fragrant. Take care not to burn. Add them to a mixing bowl. Add the rest of the ingredients apart from the lamb chops and mix well. Smear over the chops and refridgerate, marinating for 48 hours (Yes...2 Days!). This will spice the lamb perfect & it should fall from the bone, even though cooked meduim rare.

Bring to room temperature before cooking. Scrape off as much marinade as possible & BBQ for 2 minutes each side for medium rare, and leave to rest somewhere warm for 10 - 15 minutes. Sprinkle with chopped coriander and a squeeze of lemon juice.

Served this as a starter, snack or with with rice & a cucumber raita.

Tarka Dahl

Dahl Ingredients:
350g Yellow split peas
1½tsp salt
½ Small Onion (sliced)
1 Tomato (chopped)
1/4tsp Tumeric
½tsp Chili Powder
1 6" red Chili (whole)
2 Bay leaves
800ml Water

Tarka Ingredients:
4 tbsp Oil
4 medium garlic cloves
1tsp Bengali 5 Spice (Ponch Phron)
½tsp Cumin Seed
½ Small Onion (Chopped)
2 Birdseye chilies (1x red, 1x green) deseeded & chopped
2 tbsp Fresh Coriander (chopped)
1 tbsp Butter

For the Dhal:
Wash the yellow peas several times in water and drain. In a saucepan, add the drained dhal (yellow peas) and add the water. Then add the salt, turmeric, chili power, bay leaves, 6" Red Chilli, chopped tomato and the sliced onion, bring to the boil & leave to cook on a low heat for about 45-50 mins minutes stirring occasionally. More water maybe required, if so add little by little until the dahl breaks down but not completely, you are looking for a result of a chunky yellow paste.

Make the Tarka:
For the Tarka, in a separate frying pan, add 4 tablespoons of oil and leave to heat slightly; then add the chopped onion and cook for 1 min. Pound the Ponch phoron, cumin seeds, chillies & garlic in a mortar & pestle and add to the frying pan for 5 mins, stirring all the time & taking care not to burn. When the Dahl is cooked, add it to the tarka & mix. Remove Bay Leaves & whole Chilli (Don't remove if you want a rustic look) Add the fresh coriander & butter & serve with plain Basmati rice or Naan. Enjoy!

Serves 4

Lamb Kofta Curry

Ingredients:
1 lb minced lamb
3 cloves garlic, crushed
1tsp cumin
½tsp coriander
Salt
3tbsp Oil or Ghee
4 cloves
8 black peppercorns
3 inch cinnamon stick
2 bay leaves
1 Black cardamom pod (Crushed)
1 medium onion, finely chopped
2 fresh tomatoes, quatered
2 tablespoon plain yogurt, whisked
½ tsp chili powder
300ml water
½tsp garam masala
1tbsp chopped green coriander

Method:
Add ½ tsp of Salt, cumin, coriander, salt and garlic to the minced lamb and mix well.
Divide the mixture into 12 portions and roll each one into a ball.
Heat the ghee in a deep saucepan or Wok over a medium heat.
Stir in the cloves, Peppercorns, cinnamon, bay leaves & cardamom pod, stir once or twice and then add the onion, fry the onion until it is slightly golden.
Throw in the tomatoes, yogurt and chili powder.
Stir a few times and then add the water and any additional salt if required and bring to a boil.
Drop the mince balls into the saucepan& part cover the pan, bring to another boil and then let it simmer for 20 minutes.
Serve, topped with garam masala and fresh coriander with your favourite rice & naan bread.