Currytime

A slight change from the baking theme I have been posting each Saturday, as a family we love to cook and we decided that we would make a curry from scratch with the kids, these recipes made more than enough to serve 6. I do not think they realised how much went into the ones they like though. Before they were both born my husband and I used to do a lot of complex recipes and do a lot of experimenting, spending a few hours preparing. Now though we just tend to go for things that we can prepare in half an hour as we never seem to have enough time!

As the kids are now older and pretty adept in the kitchen. we have decided that most weekends we are going to try and cook something different and all get involved, it may not always be possible, but I plan to document our process and the recipes here.

SAG ALOO

  • 2.0 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 1.0 tbsp chopped ginger
  • 500.0g potatoes, cut into 2cm, ¾in chunks
  • 1 large red chilli, halved, deseeded and finely sliced
  • ½ tsp each black mustard seeds, cumin seeds, turmeric
  • 250.0g spinach leaves
  1. Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover, and cook for 8-10 mins.
  2. Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and serve.

CHICKEN KORMA

  • 1.kg Chicken breast or mini breast fillets
  • 1 heaped tablespoon of finely grated fresh ginger
  • 3 cloves of garlic, minced
  • 150g thick (plain) yogurt
  • 1 dried red chilli
  • 2 finely chopped onions
  • 1 tbsp ghee or veg. oil
  • 1 tbsp ground coriander
  • Pinch of ground black pepper
  • 1 tsp turmeric
  • 1 tsp garam masala
  • water
  • 75g creamed coconut
  • salt, to taste
  • 2 heaped tbsps ground almonds
  • finely chopped Coriander Leaves, to garnish
  • juice of  1/2 lemon
  1. Cut the chicken breasts into bite sized chunks
  2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
  3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
  4. Heat the ghee/oil in a pan.
  5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
  6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
  7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
  8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
  9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
  10. Remove from heat, add lemon juice and salt to taste. Mix well.

CHICK PEA CURRY

  • 1 tbsp oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • ¼ tsp salt
  • ½ tsp cumin powder
  • ¼ tsp coriander powder
  • ¼ tsp turmeric powder
  • ¼ tsp red chilli powder
  • 1 fresh tomato, chopped
  • 1 x 400g/14oz can chickpeas, drained and rinsed
  • 5cm/2in piece root ginger, grated
  • pinch of garam masala
  1. Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
  2. Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
  3. Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute.

CHICKEN MADRAS

  • 4 chicken breasts, one per person!
  • 3 tbsp vegetable oil
  • 2 onions, peeled and finely chopped
  • 2cm block of fresh root ginger, peeled and grated
  • 2-3 garlic cloves, peeled and finely chopped
  • Sea salt and black pepper
  • 400g ripe tomatoes, chopped
  • 300ml water
  • 1 tsp garam masala
  • Coriander leaves, to garnish
  • 2–4 red chillies, finely chopped – You can de-seed if you prefer, but this will make it not as spicy
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1–3 tsp (or more!) hot chilli powder, to taste – Adding more or less will vary the hotness
  • 6–8 curry leaves
  • Juice of half a lemon or lime
  1. Cut the chicken into strips or cubes and put aside. Heat the oil and add the onions and cook until they start to soften which will be about 5 or 6 mins. Once the onions have started to brown add the chillies, the garlic and the ginger and cook for a further 2-3 minutes. Then add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a further minute or so.
  2. In that time, season the chicken you set aside earlier with the salt and pepper and add to the pan and cook stirring the pan until the chicken begins to go golden brown all over.
  3. At this stage you’ll want to add the water and the chopped tomatoes and then bring to boil. Once the pan is boiling, reduce the heat to a simmer and cover the pan stirring ever so often. Let it simmer for about 30 minutes and add more water as needed if it begins to stick or the sauce becomes too dry – remember to stir well if you do need to add water. At the end of the 30 mins, stir in the garam masala and leave uncovered for another 10 mins, again taking care not to let it dry out.
  4. When the cooking’s finished and you’re ready to serve the chicken madras, garnish it with some coriander leaves (not the stalk!)

PILAU RICE

  • 450g/1lb basmatic rice
  • 1 medium onion, finely chopped
  • large knob butter, plus extra to serve
  • 4 cardamon pods
  • 8 cloves
  • 1 cinnamon stick
  • pinch saffron threads
  • 2 bay leaves
  • 600ml/1 pint hot chicken stock, vegetable stock or water
  • Salt
  1. To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don’t have time for this, place in a sieve and wash under the cold tap for a minute or so.
  2. Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn’t very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don’t remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you’re ready to serve.
  3. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving.

We did though cheat and buy the naans :-)

LIVE, LAUGH, LOVE – enjoying and recording the everyday moments of life.

Advertisements