Ingredients:
4tsp Pataks Kashmiri Masala Paste
4tbsp Tomato ketchup
1tsp Bengali Five Spice Powder (Panch Phoran)
Salt
1tsp Sugar
400g Chicken breast or thighs
1 small-medium onion, peeled and sliced
2 Inch Piece root Ginger (Peeled & Grated)
4 Garlic Cloves (Crushed)
2tbsp Oil or Ghee
Juice of 1 lemon
Handful of chopped fresh coriander
Method:
1. To make a marinade, mix the Kashmiri Masala paste, tomato ketchup, five spice powder & the sugar with a little salt. Leave the mixtue in a warm place so the sugar dissolves.
2.Rub the chicken pieces with the marinade and set aside for a least 2 hours, or in a refrigerator overnight.
3.Heat the oil in a pan & fry the onion, garlic & ginger until soft.
4.Add the chicken (with the marinade) & fry until both sides are sealed. Cover & cook until Chicken is tender, and the oil has separated from the sauce.
5.Spinkle the chicken with the lemon juice & chopped fresh coriander leaves, mix and serve with boiled rice or Naan bread.
2tbsp vegetable oil
1 large onion, chopped
2tsp ground cumin
2tsp ground coriander
2tsp Garam Masala
Pinch of Cinnamon
6 Cloves
1 x Bay leaf
½tsp turmeric
pinch of cayenne pepper
2 garlic cloves, crushed
1tbsp freshly grated root ginger
750g chicken (cubed)
1 x tin chopped tomatoes
½tsp salt
2tsp soft brown sugar
1tbsp fresh lime juice
1 x Small can Chick Peas
400g Spinach leaves, chopped
large handful fresh coriander, chopped
steamed rice, to serve
Method
1 Heat the oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring for 5 to 6 minutes until the onion is soft. Add the spices, garlic, ginger and cook, stirring for 2 minutes more. Add the chicken and increase the heat to medium high. Cook stirring often until the chicken is browned – about 5 minutes.
2 Stir in the tomatoes and salt and bring to simmering point. Add a little water if dry, Reduce the heat to low, cover the pan and simmer gently for 15 minutes. Add the brown sugar, lime juice, Chick Peas and baby spinach and stir until the spinach has just wilted. Remove from the heat, sprinkle with the chopped coriander and serve with steamed rice.
Ingredients:
700g chicken skinned (cubed)
2 tbsp vegetable oil
12 black peppercorns
12 green cardamom pods
10 clovePinch of cinnamon
1-2 green chillies, left whole
Salt and freshly ground black pepper, to taste
1 medium onion, peeled and chopped
200ml water
70g creamed coconut
3 tbsp ground almonds
¾ tsp garam masala
good pinch of sugar
handful of fresh coriander and stalks, chopped
Method:
1 Mix the marinade ingredients together, add the chicken, stir and marinate for at least 30 minutes or for as long as possible. Cover and put in the fridge if you have time to leave it longer.
2 Heat the oil in a large non-stick pan and add the whole spices, give the pan a good stir and add the onion, green chillies and salt. Fry for about 6 minutes until the onions are golden.
3 Add the chicken along with the marinade and the water. Turn the heat up and bring to the boil, then simmer, covered, over a lowish heat for about 25-35 minutes, depending on the size of the joints, until the chicken is tender, stirring every now and then. Add a splash of water if the pan is getting dry at any stage.
4 Stir in the coconut and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy.
5 Add the garam masala, sugar and fresh coriander, taste and adjust seasoning. Serve with rice.
It was a passion for food and Indian food, in particular that got me to write this blog and my passion for cooking will grow stronger. I love trying dishes from different corners of the world, trying to understand the local geography and history that shapes them. India has been an inspiration for the senses with vibrant colours, evocative aromas, strong flavours, both indulgent feasts and simple food and historic influences from many parts of the globe. Such a vast cuisine deserves a chance, whether you are interested in the traditional or the contemporary interpretation, cooking Indian food at home can be really rewarding. When I write recipes, I take into consideration the varied palates of those who might be eating them. I, sometimes, leave a dish as it was intended to be, full of bold flavours but other times I simplify the quantity of spices required and the amount used of each. I also think hard about how much oil to add in recipes; just enough to cook the spice paste or extra for flavour and richness? Try the recipes as they are written and then tailor make them to suit your palate. If you have any questions about the dishes on the site or any questions on Curries in general, please do contact me and I will try my best to answer them.
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