Chicken Curry
This is a korma-like chicken curry.
Ingredients
- 2 to 3 chicken breasts, skins and bones removed
- 1 medium onion, chopped
- 450g tin of chopped tomatos
- 300g unsweetened natural yoghurt
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 1 tablespoon corriander
- 2 tablespoons vegetable oil
- some powdered chilli - adjust quantity to taste
Method
Chop the chicken breasts into smaller chunks - each breast should make roughly 10 to 12 chunks.
Heat the oil in a frying pan. Fry the chicken until the surface of all chunks is white (ie: sealed). Add the chopped onion and cumin and continue frying. When the onion becomes transparent, add the tomatos and natural yoghurt. The meal should now start to go an off-putting shade of pink. Do not worry - in fact, stir the meal and grind in the tomatos to make sure that the red and white globs of yoghurt and tomato blend together to form pink! Now add the garam masala, chilli, corriander and turmeric. That should fix the colour! Continue to simmer, stirring occasionally, until the liquid is roughly half evaporated.
Serve with naan bread and/or rice and maybe with some poppadums and chutney.
Dahl
Ingredients
- 1 tablespoon of vegetable oil
- 1 medium onion, chopped
- 3 cloves of garlic, finely chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper or chilli powder
- 1/4 teaspoon mustard seeds
- 200g red lentils
- 1 litre of boling vegetable stock (2 veg OxoTM cubes mixed with 1 litre of boiling water should do!)
- 1 inch of root ginger, grated
- 1 small handful of fresh corriander, coarsely chopped
Method
Heat the oil in a saucepan and then fry the next 7 ingredients in the hot oil. When the onion is well-fried, add the lentils and vegetable stock. Leave to simmer for roughly 1 hour, stirring occasionally.
Add the root ginger and corriander and stir again. Simmer again for roughly 5 minutes.
Serve with naan bread, popadums, rice or by itself.
You can make this meal a little more interesting by replacing the red lentils with a mixture of 5 parts red lentils to 1 part rice to to 1 part green lentils to 1 part chana dal.