In a bowl, mix together the yogurt, coriander, peppercorns, half the ginger, half the garlic, the lemon juice an some salt. Stir in the chicken and leave to marinade for 1 hour. Heat the oil in a wok or large frying pan, then fry onion until soft and lightly browned. Stir in the garam masala […]
Fry half the onion in a little oil for a few minutes then add chicken – brown on all sides. Whizz the other half of the onion,1/4 cup water, the ginger and garlic to a fine paste and add this to the pan. Fry for a few minutes before adding the chillies, salt and pepper […]
Make a paste out of the garlic, turmeric, coriander, fennel, cumin and poppy seeds, dried chilies, peppercorns, salt and water (grind up in a pestle and mortar or use a small whizzer). Fry off the onion in a little groundnut oil then add the spice paste and ginger. Fry for a few minutes. Then add […]
Chicken laska is a classic Asian recipe and worth the effort. Poach the chicken. Pour about 250ml boiling water into pan, roughly chop poaching ingredients (except chicken) and add to pan. Add whole chicken breasts, a pinch of salt and poach over very gentle heat for about 20 mins or until just cooked. Remove from […]
This is a classic recipe for chicken and cashew nut curry. In a large frying pan (without oil), dry roast the coconut, garlic, ginger, coriander seeds, cumin seeds, chillies, cloves and cinnamon over a low heat for 5 minutes, shaking the pan occasionally. Add half the cashew nuts and all the onion and roast for […]
Chicken dopiaza is a classic Indian curry and translates as double onions. The key to this curry is to cook the onions for a long time slowly until they are golden brown; that way the will give curry a sweet nutty flavour.
Ingredients: 200g Chicken breast cut into thin slices 200g Raw prawns, peeled 1 400ml Tin coconut milk 1 level dessertspoon Paprika 1/2 tsp Turmeric 3 Large cloves garlic, crushed 2.5cm Piece of ginger, grated 1 level tbsp Coriander seeds 1 level tsp Cumin seeds Red or green chilli, chopped 1 level tbsp Tamarind paste (or […]
Put the yellow peas or daal into a pan with the salt and turmeric and 1 litre water. Bring to the boil, lower the heat and simmer for 15-20 minutes until the lentils are soft. For the seasoning, heat the oil in a small frying pan and fry the garlic and chilli for a few […]
Ingredients: Finger length piece of ginger, chopped 5 garlic cloves, finely chopped 4 chicken breasts, cut into cubes Juice of 1 lemon 5 tbsp Thick natural yogurt 1 Green chilli, roughly chopped 1 Bunch fresh coriander, chopped Big handful of basil 1.5 tbsp Garam masala 1 tbsp Oil Lime quarters, raita and salad leaves to […]
Ingredients: 500g lamb shoulder, cut into large cubes, 200g blanched almonds, 2 tsp poppy seeds, 1 tbsp tamarind paste, 2 tbsp groundnut oil, 3 cloves, 1 cinnamon stick, 3 cardamom pods, 8 curry leaves, 1 large onion, chopped, 2 tsp ginger-garlic paste(see Cook’s tip), 2 medium tomatoes, chopped, half tsp turmeric, 3 tsp ground coriander, […]