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.

 

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

 

Coconut Quorn Curry

Coconut Quorn Curry

Coconut Quorn Curry
 
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A mild quick and easy curry that even the mum approved of. Quorn can be easily substituted with earthier chicken or prawns.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • 2 green chillies
  • Thumb sized piece of ginger
  • 2 garlic cloves
  • 1 red chilli + pinch red chilli powder
  • 1 small onion (finely chopped)
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 bag Quorn pieces
  • 1 can coconut milk
  • Handful spinach
  • 1 tbsp chopped coriander
Instructions
  1. Blitz the ginger garlic and chillies.
  2. Finely chop the onion.
  3. Heat a tablespoon of oil in your pan.
  4. Add the mustard seeds and fenugreek seeds
  5. Let them sizzle and splutter.
  6. Now add the onion and cook for two minutes.
  7. Add the turmeric, salt and then the Quorn pieces.
  8. Stir to combine then add the can of coconut milk.
  9. Allow it to simmer on a low heat for five minutes.
  10. Add the spinach and allow it to gently wilt in.
  11. Put the lid on and let it bubble for a further five minutes until the Quorn is cooked through.
  12. Garnish with chopped coriander and sliced red chilli, sprinkle of red chilli powder.
  13. Serve with rice and paratha.
  14. Enjoy

 

Idli Sambar

Idli Sambar

Idli Sambar
 
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This is typically served for breakfast in India but with the lifestyle over here I think it's better served as a main for lunch or dinner - great at a dinner party as you can have it all prepped and ready before your guests arrive leaving you time to mingle.
Author:
Cuisine: Indian
Serves: 6
Ingredients
  • *Idli
  • 2 cups Rice
  • 1 cup Urad Dal (white)
  • 1 - 2 tsp Salt
  • A pinch of Baking Soda
  • Oil for greasing
  • *Sambar
  • 2 Cup Tuvar Dal
  • 1 large Tomato
  • ½ tsp Turmeric Powder
  • 3 Red Chilles
  • 1 tsp Red chilli powder
  • 1 pinch Asafoetida (Hing)
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • ¼ tsp Tamarind paste
  • 4 tbsp Mixed Vegetables (either fresh or frozen)
  • 1 heaped tsp Garlic / Ginger / Green Chilli paste
  • Few Curry Leaves
  • Salt to taste
  • Cooking Oil
  • *Coconut Coriander Chutney
  • 1 fresh coconut (grated)
  • 3 fresh green chilies or as per taste
  • 2 tbsp coriander leaves (chopped)
  • 1 tbsp lemon juice
  • 1 tbsp split peas (roasted)
  • ¾ cup plain yogurt (if you're vegan replace yogurt with 3 tomatoes and a tspof sugar)
  • ½ tsp Salt (adjust To Taste)
Instructions
  1. For the Idli
  2. Wash and soak the urad dal and rice separately overnight.
  3. Drain rice and dal.
  4. Grind the rice coarsely in a blender.
  5. Blend the dal into a smooth and forthy paste.
  6. Now mix the ground rice and dal making a batter.
  7. Add salt and set aside in a warm place for 8-9 hours for fermenting.
  8. Add the baking soda and stir briskly.
  9. Grease the idli holder and fill each of them with ¾ full of batter.
  10. Steam cook idlis on medium heat for about 12 minutes or until done.
  11. Use a butter knife to remove the idlis.
  12. For the Sambar
  13. Pressure cook the tuvar dal, tomato and salt for three whistles or boil until soft.
  14. When cooked through sieve and set aside.
  15. Heat some oil in a pan, add mustard and Cumin seeds and when they splutter add red chillies, green chillies, curry leaves, asafoetida, turmeric and mixed veg.
  16. Stir fry till softened.
  17. Now tip,in the tuvar dal and allow it to simmer.
  18. Add the tamarind and allow to simmer..
  19. Taste and adjust (you may want to add lemon juice and a tsp of brown sugar)
  20. For the Chutney
  21. Blend all the ingredients coarsely in a food processor.
  22. Taste and adjust as required.

 

Paneer Tikka

Paneer Tikka

Paneer Tikka
 
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This is a delicious quick way to jazz up a salad, fill a wrap or a pitta. I served these today with an easy yogurt dip and a mango salad.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • Marinade
  • 2 blocks Paneer
  • 2 tbsp oil
  • 3 tsp tandoori masala
  • 1 tsp red chilli powder
  • 1 tsp green chilli / garlic / ginger (pulped)
  • 1 large dollop of yogurt
  • ¼ tsp salt
Instructions
  1. Cut Paneer into chunks.
  2. Place in a bowl and pour boiling water over the paneer a d ensure all the cubes are submerged.
  3. Leave for 2 minutes - then drain water.
  4. Add oil, and coat softened paneer.
  5. Now add tandoori masala.
  6. Red chilli powder, green chilli, garlic, ginger pulp and salt.
  7. Mix thoroughly ensuring all the paneer is coated.
  8. Now add the yogurt.
  9. Mix, cover with cling wrap and refrigerate until you are ready to pan fry, grill, or BBQ.
  10. If you are pan frying use ghee or a blob of butter but add a tsp of oil to stop the butter burning.
  11. If grilling drizzle a bit of melted butter on the paneer tikka's as they cook.
  12. For BBQ skewer, then brush with melted butter wrap loosely in foil and cook on the BBQ for 5 minutes.
  13. Garnish with wedges of lemon and chopped coriander, serve with salad, wraps or pitta bread.

 

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)
 
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I served this with piping hot khadi, fluffy chapatis and a bowl of khadi. Absolutely delicious! But you could serve it as a veggie side to complement any main curry...the flavours aren't overpowering so work well with any meat / fish curries....Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • 1 small cauliflower
  • 1 cup peas (frozen is fine)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • Pinch asafoetida (optional)
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 green chilli (finely chopped)
  • 1-2 cloves garlic (minced)
  • 1 tsp Cumin coriander powder
Instructions
  1. Chop the head of cauliflower into little florets and rinse with cold water.
  2. Place a non stick pan on medium heat and add the oil.
  3. When the oil hazes add the Cumin and mustard seeds.
  4. When these sputter add the asafoetida.
  5. Now tip in the cauliflower florets and stir.
  6. Add the red chilli, turmeric, green chilli, minced garlic and salt.
  7. Stir, lower heat and place the lid over the pan and allow to steam cook for 5-8 minutes.
  8. Add the peas, stir and allow to cook through for a further 5 minutes.
  9. Finally add the cumin coriander powder, mix, taste and adjust as required.