Chicken & Sweet Potato Curry

It had been a while since I'd made a curry from scratch when I decided to do this one.

Oh for sure we'd had curry, but they were usually "quickie" versions using a curry paste from a jar, as opposed to concocting the spicing myself.  I thought it was probably about time I had another go at it, before I forgot how to do it altogether!

Chicken was the obvious - and most forgiving - choice of meat to use.  You'd have to go some to let the meat spoil a curry using chicken, whereas with a prawn curry you can wind up with it being too thin and watery with leathery prawns and a beef curry is rife with problems such as the beef not being tender enough.  So, in order to concentrate on the spicing and not have to worry about the meat, chicken was the best option.

I'd decided to use sweet potato as the vegetable input.  It had been a while since we'd had sweet potato and it was an apparently good choice with chicken, as I'd seen a number of recipes for it in my travels.  I know that hubby likes a sweet curry, because his choice from the takeaway is often one of the sweeter curries, such as Pathia or Dhansak.  Anyway, sweet potato is very good for you, so I didn't need any further encouragement than that.

Hubble, bubble, curry on the way!

I didn't have any particular direction in mind for this curry, other than "sweet" and "not coconutty".  We've been having a lot of curries that utilised coconut milk and so I was keen to get away from that style - for a change.

As a result, I sort of built this curry as I went along.  Now I know - from bitter experience - that this can often result in disaster.  However, this time, I managed to rein in my more random impulses to put a bit of this in or a bit of that in - and kept it logical.  In the back of my mind I had my friend Jasvinder Singh's Facebook page - The Food Court - playing back to me all the curries he has posted to it, their methods and spices particularly.  I honestly think that I have learned an enormous amount from him as regards spicing curries, not to mention what I've learned from watching Yotam Ottolenghi's bold spicing of his food.

Interestingly, I knew this was going to be a great curry from a very early stage.  In fact, I think it was as early as the cooking the onions.  The combination of onion frying in groundnut oil with the addition of the cinnamon sticks, just smells so fabulous.  Each additional ingredient just made it better, until a taste confirmed that yes - this was going to be a great curry.

The nice thing about this curry is that you can decide just how chilli hot you would like it to be by reducing or increasing the chilli, or how thick you like the sauce by cutting out the reduction part.  Any type of vegetable would do well with it, too.  No need to keep to sweet potato.  Chuck any little homeless vegetables in there and it will give them a very good job to do.

In fact, so good was this curry that hubby was heard to declare that it was nicer than any of the takeaway curries we've had since being in Dorset.  In your face, Heart of India!  *chuckle*  All of which is an amazing accolade of course, except that it now means it's going to be even more difficult to convince him to go for an Indian takeaway - and that's difficult enough as it is!

CHICKEN & SWEET POTATO CURRY   (serves 3-4)

Ingredients :

3 tbsp groundnut oil
1 onion, thickly sliced and 1 onion, chopped finely
2 cinnamon sticks 3" long
pinch of sea salt & freshly ground black pepper
3 cloves garlic, finely chopped
1 hot red chilli, chopped (including seeds)
1 tbsp tomato puree
2 heaped tsp ground cumin
2 heaped tsp ground coriander
half a dessertspoon of Madras curry powder
half a dessertspoon of Garam Masala
1 tsp paprika
2 heaped tsp ground turmeric
2 small sweet potatoes, cubed small
3 chicken breasts, sliced and chunked
500ml chicken stock (I used Essential Cuisine chicken stock powder)
1 dessertspoonful of Kasuri Methi (fenugreek) leaves
2 tsp sugar
3 tbsp full fat plain yoghurt
10g butter.

Method :

1.  Add the  groundnut oil to a large wok or deep frying pan.  Heat until a slice of onion causes the fat to pop and spit, then add all the onion and stir fry until lightly golden brown.  Part way through, stir in a pinch of salt and freshly ground black pepper plus the two cinnamon sticks.

2.  Reduce the heat, and add the garlic and chilli, continuing to stir fry for another minute.

3.  Add the tomato puree, ground cumin, ground coriander, curry powder, Garam Masala and paprika.  Stir through and continue to cook until the moisture has all left the tomato puree mixture and the oil is visible around the edges.

4.  Add the ground turmeric and stir through, then increase the heat and add the sweet potatoes and chicken pieces.  Continue to cook until the chicken has turned opaque but isn't cooked through.

5.  Add the chicken stock and gently stir until completely combined.  Add the fenugreek and stir through, then leave to reduce and develop the curry sauce.  Stir every five minutes or so, to ensure nothing is sticking to the bottom of the pan.

You should see the sauce turn from a fairly watery mixture, to a thickened and proper curry looking sauce, albeit still slightly thin.  The content will have reduced by just over half and the sauce should be coating the sweet potatoes and chicken nicely.

6. Taste for sweetness and salt - the sweet potato will be pretty much cooked by now and releasing its sweetness into the sauce.  Add sugar if necessary until you achieve the kind of sweetness you like and if necessary add a pinch more salt.

7.  Stir in the plain yoghurt and mix in quickly.  Don't panic if it appears to split, as it will melt into the sauce in the last few minutes of cooking.  Add the butter and allow to melt.  Continue stirring and simmering - and reducing - the sauce (as the addition of the yoghurt will have liquified it a little) until you are happy with its consistency.

Serve with some steamed white rice.  

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Huddersfield Hash - comfort food to rival a Cottage Pie

Huddersfield Hash.

Now there's a new one for me!  Have you ever heard of it?  I hadn't - but I'm jolly glad I found out about it - as it's all set to become one of our new family favourites.

I found it on www.cookitsimply.com (follow the link to the original recipe) when I was searching for minced beef recipes and was a tad sceptical to begin with.  That is, until I read the recipe and imagined the flavours together.  Hmmmn, yes - now that looked promising.

I could see that I'd need to increase the spicing a little, as hubby likes to be able to taste the spices that went into a meal - and at "a pinch", the likelihood of his being able to do so was minimal.  I didn't increase them much, however, just to a level teaspoonful.  I didn't want them to dominate all the other flavours.

In order to reduce the fat content of the dish, I also turned the cooking process around a little bit in order to drain the fat from the meat, without losing any of the other flavours.  I do think that it is well worth doing this, as most supermarket purchased minced beef will have a percentage of fat involved with it - and there's no need to be eating it.

I will also admit to including a tablespoonful of that fabulous secret ingredient that cheers up most tomato-based sauces, which is - of course - tomato ketchup.  Aaah, where would we be without tomato ketchup.  I find it far better to add a tablespoonful of tomato ketchup, than to add the same amount of tomato puree.  There is just such a lovely combination of spices in ketchup - and sugar - that it can't help but cheer up a lonely tomato sauce.  Very often - and particularly if I've used Tarantella organic tinned tomatoes (yes, that's a plug and no, I'm not being sponsored by them!) - I find that I don't need to add additional sugar, if I've used tomato ketchup.  (Which illustrates how much sugar you're throwing down your neck, when attached to your chips!).

I made the cheese sauce earlier on in the day, which meant that it was stone cold by the time I was assembling the dish.  I think it is very well worth doing that, as it not only makes "making dinner" a little bit easier, but helps the texture of the sauce once you've added the egg.

I served mine with plain boiled carrots, parsnips and broccoli, along with a new variety of potato that I had been sent to try out by the lovely people at Greenvale Farm Fresh - the "Jelly" potato.  With its rich yellow flesh, distinctive buttery taste and creamy texture, this is a potato worth taking note of!

This first try-out was a simple test of a potato, but it showcased the flavour - which was surprisingly very nice indeed!  I say "surprisingly" because I find that potatoes fall into two camps - the very "earthy" tasting ones and the rest (which don't taste of much at all).  These Jelly potatoes are blazing the trail for a third type of potato - one which doesn't taste "earthy", but does taste of potato!  Even hubby - who would happily see all potatoes loaded into a space rocket and fired into the face of the sun - was happily tucking into his! 

Another point of note for the Jelly potato is the ease with which they can be peeled.  As a disabled person with limited sensation in her hands, I found peeling these potatoes to be an absolute pleasure.  I can see how they have got the name "Jelly", as although they aren't in the least bit jellified, their close texture has a smoothness that means the peeler just glides through.  I'm looking forward to trying them out in different incarnations!

If you're a Shepherd's or Cottage pie devotee, as I am, I reckon you'll really enjoy this Huddersfield Hash.  Give it a try - it's the perfect weather for it, at the moment!


HUDDERSFIELD HASH  (feeds 4)


Ingredients :


For the sauce :

20g butter
2 heaped tbsp plain flour
milk, from 1 pint (although you probably won't need the full pint)
half a tsp English mustard powder
a pinch of nutmeg
a pinch of cayenne pepper
150g mature Cheddar cheese, grated
1 egg, beaten.


For the meat mixture :
500g minced beef
1 tbsp olive oil
2 small courgettes, sliced
1 large Spanish onion, finely chopped (I used a red onion)
1 bay leaf
half a tsp of paprika
half a tsp of ground cumin
half a tsp of ground coriander
1 garlic clove, chopped fine or grated
500g minced beef
400g canned tomatoes
1 tbsp tomato ketchup.

METHOD :

1.  Begin, earlier in the day, by making the cheese sauce.  In a small saucepan, melt the butter and add the flour.  Mix until the flour has absorbed all the butter and cook out for a minute or so on a medium heat.


2.  Slowly, and whisking all the time, add the milk until the sauce reaches a gorgeously thick and gloopy consistency.


3.  Add the mustard powder, cayenne and nutmeg and whisk through until properly combined, then remove from the heat and add the cheese.


4.  Stir the cheese through and it will melt in the residual heat of the sauce.  You can adjust the texture of the sauce by adding a little more milk now if it is too thick, but don't boil the sauce (to reduce it if it's too thin) now it has the cheese in it, or it might split.  It is far better for it to be too thick!


5.  Set the sauce aside to cool.

6.  The next stage is the meat mixture.  Pre heat your oven to 180°C/350°F/Gas Mark 4.   In a large frying pan, dry fry the mince until it is beginning to caramelise where it touches the pan and has given up all its fat.

7.  Remove the meat to a warmed dish and reserve.  Drain the fat (into the dog's bowl, is always a good idea!).

8.  Add the olive oil to the pan and the sliced courgettes.  Cook until beginning to brown - on both sides - and reserve in an oven proof dish.

9.  Add the onion to the pan and cook on a medium heat until softened.  Add the garlic and cook for another minute.

10.  Return the meat to the pan and stir to combine.

11.  Stir in the bay leaf and spices and make sure they are well distributed through the mixture.

12.  Add the tomatoes and ketchup.  Break up the tomatoes with a wooden spoon, but leave them fairly chunky.  Simmer for some 15 minutes or until the mixture has thickened.  Season to taste.
13. Turn the meat mixture into the baking dish and level the top.

14.  Take the egg and whisk it into the cheese sauce, then cover the meat mixture with the sauce.

15. Bake for 30 minutes or until the top is golden brown.

16. Serve. 

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Spicy carrot fritters with Coronation Chicken

This is the last of the recipes that got held over until this week - and details the use I put the other half of the chicken to.

I had seen the recipe on BBC Good Food website a while back and had thought it was interesting, but couldn't think of what I'd serve them with.  Being committed carnivores, I didn't think that a bit of feta cheese (which son & heir hates with a passion) was going to cut it, really.

So there I was, looking for something interesting to serve alongside the other half of the pot roast chicken - and fancying keeping the chicken cold.  Cold cooked chicken is one of life's delights, so far as I am concerned - and having to keep on putting that lovely chicken into things like curries, was just sacrilege in my book.

I remembered the fritters included cumin, which instantly made me think of Coronation Chicken - which is one of son & heir's favourite dinners ever.  A quick review of the recipe and we were sorted.

I served the chicken on a bed of mixed lettuce and we just had some cucumber alongside.  Of course, I did deviate from the recipe a teensy bit by adding a half a teaspoon full of ground coriander.  I felt it would just up the curry flavouring.  The fritters cooked up perfectly - I'm a bit of a novice on frying such things as these fritters, so watched them the whole way.  However, they were well behaved and didn't cook too quickly, or too slowly - and the feta cheese didn't run away all over the pan - which was one of my worries!

I considered the apparent inconsistency of having Greek feta cheese in what was ostensibly an Indian sounding recipe - and wondered about using paneer instead.  However, not having ever tasted paneer, I couldn't judge whether it had a sufficiently salty, sour flavour that would stand in for the feta.  I'll just have to get some paneer (or make some!) and try it!

Having cooked these fritters, it has made me ponder the prospect of creating some onion bhajees - which are our all-time favourite indian-style snack.  Hubby did have a crack at them when we first got our deep fat fryer (which has now been consigned to a deep dark cupboard) without much success.  I'll have to have another go and see how I get on!

SPICY CARROT FRITTERS (makes around 12)

Ingredients :

4 heaped tbsp self-raising flour
1 rounded tsp ground cumin
half a tsp ground coriander
2 small eggs
125g carrots, coarsely grated
1 small onion, coarsely grated
50g feta cheese, crumbled
vegetable oil.

Method :

1.  Mix the flour, cumin, coriander, eggs and 2 tbsp water (more if the consistency is too thick) in a bowl, until you have a smooth, thick batter.


2.  Stir in the carrots, onion, feta and a good sprinkle of sea salt and freshly ground black pepper.


3.  Heat 1-2 tbsp of oil in a non-stick frying pan.  Spoon dollops of the batter into the frying pan and flatten them out a little with the back of the spoon.  Cook for 2-3 minutes each side, until cooked through and golden brown.


4.  Keep in a warm place until ready to serve.

Printable version

CORONATION CHICKEN (uses half a cooked chicken)


Ingredients :


Cooked, shredded chicken
1-2 tbsp mayonnaise
1-2 tbsp Greek yoghurt
1 heaped teaspoon of curry powder
a pinch of cinnamon
1 flat teaspoon of ground cumin
half a teaspoon of ground turmeric
half a teaspoon of garlic granules
half a teaspoon of garam masala
a pinch of red chilli flakes
quarter of a lemon, juiced
1 heaped teaspoon of mango chutney
a pinch of sea salt
half a teaspoon of ground black pepper.


Method :


1.  Place all the ingredients except the chicken, into a large bowl and stir to combine.


2.  Taste and adjust to suit your own taste requirements, but remember that it will taste slightly different once the chicken is added and once the flavours have married.


3.  Add the chicken and turn it gently in the sauce, making sure every piece of chicken is coated whilst trying not to break up the pieces.


4.  Cover and put in the fridge to chill for at least a half an hour, to allow time for the flavours to marry.


Serve - it also does very nicely as a sandwich filling, or in wraps with crisp fresh beansprouts.


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Everyone loves Kedgeree - don't they?

Aaah, Kedgeree.  If ever there was a recipe that puts a smile on everyone's faces, it's that.  We're all very keen on anything that involves curry - and a Kedgeree that doesn't involve curry just isn't a Kedgeree, in my book.  Of course, there is the added bonus of it also involving smoked fish - and as we all love fish and especially smoked fish, then it is a given that we're going to love Kedgeree.

In fact, it is my ambition to one day have Kedgeree for breakfast.  I can't help but think that we'd have to go out tramping across the moors, wearing tweed and muttering about the damned beaters afterwards in order to justify the investment.

I have a very definite preferred type of Kedgeree, too.  I've been making Kedgeree for what amounts to donkey's years now and have changed the recipe quite considerably from the days when I would poach the fish in milk, add turmeric to the rice cooking water and so on.  These days, my recipe is fine tuned and designed to not lose even the tiniest iota of flavour.  Today's Kedgeree is a fairly dry concoction of delicious flavours that guarantees clear plates at the end of the meal.  In fact, I now know the recipe so well that this is the first time I've written it down! 

29 July 2016

I'm still cooking Kedgeree and it's still one of our family's very favourite meals.  I have taken the opportunity to edit the recipe slightly - for the better, I feel.  I haven't changed an awful lot, just slightly altered the order of cooking and added some garam masala, so don't worry, it's still the same yummy Kedgeree and still easy peasy to cook.

KEDGEREE (feeds 3-4)

Ingredients :

2 eggs
Basmati rice : 1 cupful per person, plus half a cupful
2 tbsp groundnut oil
1 medium onion, chopped
1 clove garlic, chopped
a pinch of sea salt
a pinch of black pepper
half a tsp ground cinnamon
20-30g salted butter
4-5 mushrooms, sliced
a flat tsp ground coriander
a half a tsp ground turmeric
3 rounded dessertspoons of Korma curry paste
150ml warm water
400g smoked haddock or cod, skinned and cut into sections
half a tsp garam masala
a tablespoonful of fresh coriander, chopped.

Method :

Place a small saucepan of water on to boil.  When boiling, gently add the eggs and boil for some 8-10 minutes, until hard boiled.  Drain and refill the pan with cold water.  Set aside. 

Fill a large saucepan with water, add a little salt and bring to a boil.

Place the rice into a sieve and rinse under hot water until the water runs clear.  Leave in the sieve to drain, in a colander.

In a large frying pan, heat the groundnut oil and add the onion and garlic along with the cinnamon, sea salt and black pepper and fry on a slow heat until the onion is softened and beginning to brown (around 10-15 minutes).  Make sure to not let the garlic burn.

Add the butter and mushrooms and continue to cook until the butter has melted and the mushrooms have softened slightly.

The water for the rice should be boiling by now, so add the drained rice and cook until the rice is cooked through, but don't let it become too soft.  It needs to retain some "bite".  Once cooked, drain and replace into the hot saucepan until required.

To the vegetables, add the curry paste, ground coriander and ground turmeric and cook for some 5 minutes or so, stirring so as not to let it burn.  Add the water and stir through to create a thick sauce.

Reduce the heat under the pan and add the fish and cover while it gently cooks.  If the curry mixture has become a little dry, add a little more water.

Meanwhile, shell the boiled eggs and separate the yolks from the white.  Chop the white finely - I usually mash it with a fork.

Slightly before the fish is entirely cooked through, roughly flake into large pieces.  Add the garam masala, egg white, chopped coriander and drained, hot rice.  Stir everything through with a fork, using as few mixing strokes as possible in order to avoid breaking up the rice.

Serve onto hot plates and sprinkle each serving with the crushed egg yolk.

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Spice Rubbed Chicken with Spiced Red Lentils

Now this meal was brought about by the need to do something other than just plain old roast a chicken for dinner on a Sunday.  Not that I've got anything against just plain old roast chicken, it's one of my favourite meals.  It's just that you can have too much of a good thing and I was looking for a bit of variation.

As you know, I have had my head inside the two Ottolenghi recipe books quite a bit recently (you're probably fed up with hearing about them!) and had noted a recipe for Spiced Red Lentils.  So somewhere in my subconscious, the idea of doing a spice rub on the chicken and marrying that with the spiced lentils was born.  Having swum to the surface, the idea took shape and with the addition of a vegetable rice, became our Sunday meal.

The spice rub for the chicken was a fairly simple thing which left the bird looking very dramatic.  I simply added together in a small bowl 1 tsp ground coriander, 1 tsp ground cumin, half a tsp ground cinnamon and half a tsp of allspice with salt & pepper and enough olive oil to make it mobile.  This got rubbed all over the chicken before putting it into the oven to roast for an hour and a half.  I always give my roast chickens around a half hour to rest, which gave me two hours to prepare the vegetables.  Even for me, that was achievable.

The vegetable rice took the form of one chopped onion, four slices of courgette (left over from the curry on Friday) which I'd diced finely, a mushroom (left over from the Stuffed Peppers) also diced finely and some chopped fresh coriander.  I fried off the first three things, added some washed rice and enough water to cover, brought it to the boil and put a lid on it and let it rest for some 7-9 minutes.  Once the rice was cooked and all the water had been soaked up, I added the coriander, seasoned and fluffed the whole thing up with a fork.

The Spiced Red Lentils, however, were a rather different matter and I felt a teeny bit how Chefs must feel when they're under pressure to turn out a dish for a particular time, doing it.  Here's the recipe - taken from Ottolenghi's book "Plenty" - and you'll probably see why!

SPICED RED LENTILS with CUCUMBER YOGHURT (feeds 5-6)

Ingredients :

200g split red lentils

350ml water

50g bunch of coriander, plus extra leaves to garnish

1 small onion, peeled

40g peeled root ginger

3 garlic cloves, peeled

1 mild green chilli

1½ black mustard seeds

4 tbsp sunflower oil

1½ tsp ground coriander

1 tsp ground cumin

½ tsp ground turmeric

¼ tsp sweet paprika

10 curry leaves

300g tin chopped tomatoes

2 tsp caster sugar

70g unsalted butter

1½ tbps lime juice

150g Greek yoghurt

75g cucumber, finely diced

1½ tbsp olive oil

salt

Method :

Wash the lentils under plenty of cold running water, then soak in the 350ml of water for 30 minutes.

Cut the coriander bunch somewhere around its centre to get a leafy top half and a stalk and root half.  Chop up the leaves roughly and side aside.  Place the stalk ends in a food processor and add the onion, ginger, garlic and chilli, all roughly broken.  Pulse a few times to chop everything up, without turning them into a paste.

Put the mustard seeds in a heavy-based pot and set on a medium heat.  When they begin to pop add the chopped onion mix and the sunflower oil.  Cook and stir on a low heat for about 10mins.

Add the ground coriander, cumin, turmeric, paprika and curry leaves and continue cooking and stirring for 5 minutes.

Next add the lentils and their soaking water, the tomatoes, sugar and some salt.  Cover and simmer for around 30 minutes, or until the lentils are fully cooked.

Meanwhile, whisk together the yoghurt, cucumber, olive oil and some salt.

Stir the butter, lime juice and chopped coriander into the lentils, taste and season generously with salt.

Serve with the yoghurt on top and garnished with coriander leaves.

The end result is a highly flavoured Dahl-type dish, which - for my taste - I would leave the lime juice out of, the next time I try it.  We all felt that the lime tipped the balance between sweet -v- acidic a little too much in favour of the acidic.  The dish had been tasting so gorgeous without the lime juice, it was a shame to spoil the velvety thing it had going on.  It didn't detract from our enjoyment of the dish, in fact son liked it so much he was quite prepared to take some to school for his breaktime snack until he realised there wasn't any way of a) keeping it warm or b) warming it up.  (Note to self : get a small vacuum flask with a wide neck!).  Ultimately, a percentage of the lentils got used in the Pierozhki dish we made the following day and the remainder formed part of a lovely lunch for me on Tuesday.  Nothing ever goes to waste around here!  Even the yoghurt, which I made and completely forgot about, I ate instead of dessert.  Jolly nice it was too.

Chilli Chicken Curry with Courgettes

The recipe for this curry has changed quite a bit since I first decided to include it on the menu list for this week.  The first big change came when I reviewed the recipe and noticed that it included potato.  This is a big no-no, as hubby has decreed that potato is the no-legged spawn of the devil and if he eats another one, it will be far too soon.  So, I try to avoid the little chaps - which is tricky as I'm a complete potatophile.  So that explains why they keep on appearing!

So anyway, the potato was out and I wanted to find something that would be nice to include in a curry, but wouldn't cost the earth.  Enter one courgette (zucchini).  So that was change no. 1.

Change no. 2 came about in the supermarket today when we discovered that a huge pack of fresh curry leaves were less than a pound in price.  Because the recipe I'm using on Sunday - the Spicy Lentils - include curry leaves we got them.  This, of course, meant that I could play with them for the first time ever, in tonight's curry before committing them to the Ottolenghi recipe on Sunday.

Change no. 3 came about when I realised that the curry recipe I had dealt in chilli powder, rather than fresh chillis - which are always my preferred route.  So chilli powder was out and fresh chilli was in.

Change no. 4 came about when I realised that we had no brown sugar in the house with which to sweeten the tomatoes.  Rather than use the relatively flavourless granulated sugar, I opted for honey instead.

Change no. 5 came about when, after tasting the sauce, I realised that it was a little "light" and needed something to give it a richness and depth.  After a bit of pondering, I opted for two tablespoons of double cream.

So hence, the recipe we wound up eating bore very little resemblance to the one I intended to start out cooking.  Still, the end result was worth it.  Chillibob declared that it was very, very close to "the perfect curry" - and that is quite some accolade from him!

CHILLI CHICKEN CURRY (feeds 3)

Ingredients :

To make the paste :

2 medium onion , quartered

1 cm root ginger, quartered

2 garlic cloves, halved and green shoot removed

1 red chilli, quartered and seeds removed.

A knob of butter

a tbsp olive oil

a courgette or 2 baby aubergines

1 tsp cumin seeds

14 curry leaves

½ tsp turmeric

230g can chopped tomatoes

500g boneless skinless chicken breasts, cut into 3cm chunks

½ tsp garam masala

2 tbsp chopped fresh coriander

2 tbsp double cream

2 tsp runny honey

METHOD : 

Slice the courgette into fairly chunky slices, melt the butter in a deep frying pan and add the oil, heat until the courgettes sizzle when you put them in and fry until browned, then set aside.

Meanwhile, make the paste by blitzing in a food processor the onion, ginger, garlic and chilli to a fine paste.

Fry the cumin seeds and curry leaves in the leftover oil from the courgettes for a few seconds.

Add the onion paste and brown over a medium heat.

Add the chicken and brown (or “white”) for a few minutes.

Sprinkle in the turmeric and garam masala.

Add the tomatoes and fry for 5 minutes. Add a little water to promote the creation of the sauce.

Season and allow to simmer for 30 mins or so.  Add the honey to taste and the double cream, continue to simmer for as long as it takes for the sauce to reduce to your liking.

Finally, and at the very last minute, add the courgettes and the coriander and stir through.

Serve with white rice.

My Spicy Minced Beef recipe

Spicy minced beef on the left, Kosheri on the right

Continuing the post regarding the Kosheri, here is the recipe for the Spicy Minced Beef that went so well with it.

SPICY MINCED BEEF (feeds 3)

Ingredients :

400g minced beef
1 onion, chopped
1 clove garlic, chopped
1 tsp grated ginger
1.5 tsp ground cumin
1 tsp ground cinnamon
half a tsp ground coriander
half a tsp ground turmeric
half a tsp chilli flakes
1 beef oxo cube (or any beef stock cube)
1 tbsp tomato puree
1 tbsp tomato ketchup
black pepper
boiling water

Method :

1.     Fry off the mince until browned, then remove all the fat (and give it to the dog, if you've got one!).  Add the onion, garlic and ginger and continue to fry until the underside of the mince layer has caramelised then turn and fry again.  Do this for some 3-4 turns, until a good quantity of caramelised meat is evident.

2.     Add the cumin, cinnamon, coriander, turmeric, chilli flakes, oxo cube (crumbled), tomato puree, tomato ketchup & pepper, stir to combine, then add sufficient water to cover the meat and stir well to combine.

3.   Bring to the boil, then simmer for 25-30 mins to reduce and let the flavours mingle.

Serve - goes well with Kosheri, recipe can be found here.

Chicken & Cauliflower Curry

The recipe for this curry was entitled "North Indian Chicken Curry" by Anjum Anand, however, as I have no idea whether the inclusion of some cauliflower still renders it qualifying for the term "North Indian", I've left it off of the title.

I had had a break from making curries and we'd been sampling hubby's curry making skills (which are legendary).  However, I'd found myself hankering for another go, particularly a go where you build the curry flavour from scratch - as opposed to making use of a jar of curry paste.  The one challenge I had was to ensure the curry had a "curry" flavour - as opposed to being just a highly spiced casserole.

This curry certainly met that challenge and was downright jolly successful.  I served it with plain basmati rice, some Peshwari naans and a home-made raita.  I found the raita went together with the curry perfectly - the combined flavours were gorgeous and I'd definitely make a raita to go with it again.  Oh, and don't be scared of the four garlic cloves - you don't notice them!

So, here's the recipe :

CHICKEN & CAULIFLOWER CURRY

Ingredients :

4 tbsp oil
2 cloves
1 stick cinnamon, or 1 tsp ground cinnamon
2 green cardamom pods
1 tsp cumin seeds
1 medium onion, chopped
1.5 tbsp grated ginger
4 cloves garlic, crushed and chopped
0.5 tsp ground turmeric
1 tbsp ground coriander
0.5 tsp chilli powder
4-5 tbsp tomato passata
500g chicken breast, diced large
5-6 cauliflower florets, sliced
1 handful coriander leaves, chopped.

Method :

1.  Heat the oil in a large non-stick pan until it is quite hot, but not smoking.  Add the cloves, cinnamon (if a stick), cardamom pods and cumin seeds and fry for about 20 seconds until aromatic.

2.  Add the onion and cook for around 10 minutes until golden brown, stirring often to prevent it burning.  Stir in the ginger and garlic and cook, stirring, for 40 seconds before adding a pinch of salt and the ground spices (included cinnamon, if the ground variety) and stir for 15 seconds or so.

3.  Pour in the tomatoes and cook over a medium heat for around 10 minutes or until the liquid in the pan has dried off and the oil leaves the side of the dry masala.

4.  Add the chicken and brown (or white!) over a medium-high heat for 3-4 minutes.  Add the cauliflower and stir to make sure it is covered in sauce.  Add enough water to almost cover the chicken, bring to the boil and then cook over a low heat until the chicken is cooked through.  I cooked it with a lid for around half the cooking time, to ensure that the chicken and cauliflower cooked, then turned the heat up and reduced the sauce until it reached the consistency we prefer.  The slower it cooks, the better it tastes - so try not to rush it!

5.  Once you're happy with the consistency and the chicken and cauliflower are cooked and tender, mix in the coriander leaves and serve.

Delicious!

Spiced Plum Chutney

Saturday afternoon was taken up with making Spiced Plum Chutney.

It was my first go at any kind of chutney, but having had such success with the small batch jam, I was filled with hope that the results would be good.  I chose a basic recipe from James Martin which I got creative with and added a few things.  I have to say, that apart from it being rather more “soupy” than I wanted, the flavours are terrific and it goes marvellously well with a lovely strong cheddar.

It was remarkably easy to do :

Ingredients

2 shallots, chopped fine.
2 tsp olive oil.
500g plums, stoned and quartered.
50ml cider vinegar.
50ml balsamic vinegar.
Half a tsp cinnamon.
Half a tsp ground coriander.
Small piece of ginger, grated.
100g dark brown sugar.

Method

1.  Begin by sweating off the chopped shallots in the oil.  Once softened and transparent, add the plums, vinegar, cinnamon, coriander, ginger and sugar. Stir until the sugar dissolves.

2.  Bring to the boil, then reduce the heat and simmer for 15 mins or so, stirring from time to time, until the mixture thickens slightly.

I didn’t go for the sterilised jars option, I just put mine into a lidded dish and now it lives in the fridge. I doubt very much that it will last long enough to go off!