Garlic Chilli Chicken Curry

Garlic Chilli Chicken Curry

Garlic Chilli Chicken Curry
 
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A fragrant home style curry that has oodles of flavour! A firm favourite in our home with variations using Paneer for the vegetarians, Cauliflower for the vegan but generally chicken for him indoors and any of our friends who may happen to pop in. I hope you enjoy it as much as my lot do.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 2 Large Onions (chunky slices)
  • 5 tbsp Oil
  • 1 kg Chicken breast cut into pieces
  • 5 Cardamoms
  • 10 Whole Black Peppercorns
  • 1 Cinnamon Stick
  • 4 Cloves
  • 1 tsp Red Chilli Powder
  • 4 tsp Ground Coriander Cumin Powder
  • 2 ½ tsp Salt (adjust to suit you)
  • ½ tsp Turmeric powder
  • 1 tbsp Ginger (minced)
  • 5 Garlic Cloves (roughly chopped - nice chunks)
  • ½ tin Chopped Tomatoes
  • 1 tbsp tomato purée
  • ½ cup water (as needed)
  • 5 Green jalapeño type chilies
  • 2 green chillies (deseeded and sliced) optional
  • 1-2 tsp Garam Masala
  • Coriander to garnish
Instructions
  1. Heat the oil in a large pot.
  2. When the oil starts to haze add the cardamom pods, cinnamon sticks, cloves and peppercorns.
  3. Allow the spices to sizzle (this will favour the oil) before adding the onion.
  4. Stir fry till the onion becomes translucent.
  5. Wash and cut the chicken breasts to bite size pieces.
  6. Add in the chicken pieces and mix well.
  7. Now add the red chilli powder, coriander cumin powder, salt, turmeric, ginger and chunks of garlic.
  8. Simmer for a few minutes, and then add the chopped tomatoes, purée (and a bit of water - use sparingly as the chicken will release liquid so wait and add only as needed)
  9. Mix well and turn the heat up.
  10. Once bubbling, lower the heat and add whole jalapeño chilli peppers.
  11. Allow to simmer. (Stir frequently to ensure it doesn't stick to bottom of your pot) or alternatively tip into a slow cooker (high for 3 hours).
  12. Once chicken is cooked through and tender add in the garam masala.
  13. If cooking on the hob remove the lid, and turn the heat up.
  14. Allow it to bubble until you have the desired sauce consistency. (5 minutes give or take)
  15. Garnish with chopped coriander and slices green chillies (definitely optional)
  16. Taste and adjust any spices / salt etc and if a tad tangy add a bit of sugar.
  17. Stir and Enjoy.

 

Masala Chai Cupcakes

Masala Chai Cupcakes

Masala Chai Cupcakes
 
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A decadent dessert similar to a rich sticky toffee pudding but with Christmassy overtones from the ginger and Chai masala. I prettied mine with Sugar shards and served it with custard. You can serve it with ice cream or sandwich it with dark chocolate, buttercream, and decorate with chunks of crystallised ginger pieces. However you serve it make sure you ENJOY every crumb
Author:
Recipe type: Dessert
Cuisine: British-Indian
Serves: 12
Ingredients
  • * For the sponge
  • 400g (13oz) self-raising flour, plus extra for dusting
  • 1¼ tsp bicarbonate of soda
  • 115ml Sunflower Oil
  • 1 tsp Vanilla Essence
  • * For the Chai
  • 250g caster sugar
  • 1 tbsp grated ginger
  • ½ tsp Chai Masala
  • 400ml Milk
  • 100ml water
Instructions
  1. Pre-heat your oven to 180°C
  2. Line a muffin tray with cup cake cases or grease and line the base of a loaf tin or grease and line two round cake tins to bake sandwich cake.
  3. Sift the flour and bicarbonate of soda into a large mixing bowl.
  4. Make the Chai and let it reduce to about 400ml.
  5. Allow the Chai to cool completely.
  6. Whisk the oil, and vanilla into the cooled Chai.
  7. Now add the Chai mixture to the dry ingredients.
  8. Whisk using a hand-blender for 2 minutes until thick and creamy.
  9. Spoon the mixture into the prepared cup cake cases or tins.
  10. Bake for 25 - 30 minutes cup cakes,
  11. Bake for 35 minutes - sandwich sponges
  12. Bake for 40 minutes.- Loaf
  13. Check to ensure they risen and are cooked through.
  14. Remove from the oven and leave to cool approximately 10 - 15 minutes before removing from the tins.
  15. Allow to cool completely before icing or decorating.

 

Banana Walnut Loaf

Banana Walnut Loaf

Banana Walnut Loaf
 
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Being a typical Indian I hate having to weigh ingredients I tend to go off cup measures so here’s my recipe! If however you have a nut allergy omit the walnuts and add chocolate chips instead.
Author:
Recipe type: Easy
Cuisine: Baking
Serves: 8 generous slices
Ingredients
  • 3 - 4 ripe bananas (mashed0
  • ⅓ cup melted butter
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1½ cup flour
  • handful of chopped walnuts
Instructions
  1. Mix all the wet ingredients
  2. Sieve the dry ingredients and gently mix in
  3. No need for an electric mixer - just use a wooden spoon.
  4. Tip into a lined loaf tin and bake in a preheated oven for about 50 minutes on 180*

 

Cauliflower Tikka Masala

Cauliflower Tikka Masala

 

Cauliflower Tikka Masala
 
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Taking the ever popular British Tikka Masala and adding Cauliflower florets to make a delicious veggie curry. Satisfyingly scrumptious if i do say so myself
Author:
Recipe type: Easy
Cuisine: Indian British
Serves: 4
Ingredients
  • ***Marinade***
  • 1 large Cauliflower (washed and cut into florets)
  • 2 tbsp Oil
  • 3 heaped tsp Tandoori Masala
  • 3-4 tbsp Yogurt
  • 1 tsp salt
  • ½ tsp Turmeric
  • ½ tsp Red Chilli Powder
  • ½ tsp Garlic, Ginger, Green Chilli paste
  • *** Sauce ***
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1 tsp Onion Seeds
  • 2-3 Cardamom Pods
  • 1 Box Passata
  • 2 tbsp Jaggery
  • 1 tsp Salt
  • ½ tsp red chilli powder
  • 1-2 tbsp Kasoori Methi
  • 2 tbsp Chopped Coriander
Instructions
  1. Place washed and dried Cauliflower florets in a bowl.
  2. Add the MARINADE ingredients in the order listed.
  3. Mix and set aside.
  4. Add the oil and butter in a non stick pan over a medium heat.
  5. Add the onion seeds and cardamom pods. (careful as the pods will splutter)
  6. Add the passata and the rest of the sauce ingredients and allow to simmer on a low heat.
  7. Whilst the sauce is simmering take the marinated cauliflower florets and stir fry them with a bit of butter for approximately 5 minutes.
  8. Spoon the liquid the florets will give off as they cook and add it to the sauce.
  9. Add the semi cooked florets to the sauce.
  10. Finally add a drizzle of yogurt and the chopped coriander to the curry.
  11. Mix - taste and adjust.
Notes
This Recipe is so easily adapted to make it VEGAN by substituting Butter with Coconut Oil and Yogurt with Soya Yogurt.

Delicious either way

 

Nankhatai (Indian Shortbread)

Nankhatai (Indian Shortbread)

Nankhatai
 
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A moorishly delicious Indian shortbread.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 16
Ingredients
  • 1 cup White Flour
  • ½ cup Castor Sugar
  • 1 tbsp Semolina
  • ½ tsp Cardamon Powder
  • ½ cup Ghee
  • ½ tsp Baking Soda
  • Almond slivers
Instructions
  1. Melt Ghee and set aside to cool.
  2. Sift the flour and baking soda.
  3. Add the semolina and cardamon powder and mix.
  4. Now in a separate bowl cream the ghee and sugar.
  5. Add tablespoons of flour and bring the dough together.
  6. (Do this with a wooden spoon or spatula - no need for an electric mixture at this point)
  7. When all the flour mix is incorporated use your hands to gently knead the dough and round up any crumbs around the bowl.
  8. Cling wrap and place in the refrigerator for an hour to rest.
  9. Pre-heat oven at 170C
  10. Divide mixture into 16 balls and evenly place on a baking sheet.
  11. Press almond slivers into each pressing down gently.
  12. Bake for 20 minutes or until golden brown.
Notes
There is no need to grease the baking sheets. Do not over knead if you do you will have hard cookies not crumbly golden melt in you mouth Nan Khatai. Well that's my batch just pinged so I'm off for a well earn cuppa and a taste test! Enjoy