The Big Book of Curry Recipes (12 page)

Cover the bowl with clingfilm and refrigerate for at least six hours (preferably overnight). When ready pre-heat your oven to at least 220ºC (430ºF) then shake-off the excess marinade from the chicken, place on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of twenty minutes. At the end of this time test with a skewer to ensure that the chicken is cooked (the juices should run clear).

Serve immediately with lemon wedges and a yoghurt mint sauce.

Makhan Murgh Wala (Butter Chicken)

Makhan Murgh Wala (Butter Chicken) is a traditional Indian recipe for a classic curry of chicken in a tomato-based sauce with nuts, onions and butter.

Ingredients:

675g (1 1/2 lb) chicken meat, cut into 3cm (1 in) cubes

3 tbsp butter

100g (3 1/2 oz) tomatoes, finely chopped

1 onion, finely chopped

1 tbsp ground cashew nuts

1 tbsp ground almonds

2 tsp hot chilli powder (or to taste)

3 tsp
ginger-garlic paste

3cm (1 in) length of cinnamon stick (dal chini)

1/4 tsp ground turmeric

salt, to taste

Method:

Heat 2 tbsp of the butter in a pan, add the onion and cinnamon stick and fry for about 5 minutes, or until the onions are transparent. Now stir in the turmeric, chilli, ginger and garlic paste, salt and about 60ml (1/4 cup) water. Heat, stirring constantly, for a few seconds then add the tomatoes. Continue frying, stirring constantly, for 1 minute.

Now stir in the ground cashew nuts and ground almonds and just enough water to give a thick gravy. When the mixture comes to a boil add the chicken and continue cooking for about 35 minutes, or until the chicken is cooked through. As the chicken cooks add more water, as needed, to keep the sauce the same consistency.

Dab the remaining butter over the chicken, take off the heat and serve with
naan breads
(or
chapatis
) and plain basmati rice.

Kashmiri Chicken Curry

Kashmiri Chicken Curry is a traditional Indian curry (from the region of Kashmir) for a classic chicken curry soured with apples in a spiced yoghurt base thickened with almonds.

This is a version of curry that the British developed at home and then brought to India, where apples rather than the more typical green mango or tamarind are used as the acidifying base.

Ingredients:

2 tsp oil

2 medium onions, diced

1 bayleaf (Indian bayleaf, if available)

2 cloves

3cm (1 in) length of cinnamon stick

4 black peppercorns

1 small chicken (about 675g [1 1/2 lbs]), skinned and cut into 8 serving pieces

1 tsp
garam masala

1 tsp freshly-grated ginger

1 tsp crushed garlic

1 tsp salt

1 tsp hot chilli powder

1 tsp ground almonds

150ml (2/3 cup) natural yoghurt

2 green eating apples (Granny Smith are good), peeled, cored and roughly sliced

1 tbsp fresh coriander (cilantro), chopped

15g (1/2 cup) flaked almonds, lightly toasted

fresh coriander leaves, shredded, to garnish

Method:

Heat the oil in a wok, add the onions and fry with the bayleaf, cloves, cinnamon and black peppercorns for 4 minutes, or until the onions are soft but not coloured.

Add the chicken pieces to the wok and continue to fry the mixture for 3 minutes more.

Reduce the heat and stir in the garam masala, ginger, garlic, salt, chilli powder and ground almonds. Continue stir-frying the mixture for 3 minutes more.

Stir in the yoghurt and cook for 2 minutes more then add the apples and chopped coriander. Cover the wok and cook for about 12 minutes, or until the chicken is cooked through.

Turn into a warmed serving dish, garnish with the toasted almonds and the coriander leaves and serve accompanied by plain boiled rice.

Mild Green Calcutta Curry

Mild Green Calcutta Curry is a traditional Indian recipe for an unusual and milk curry of chicken in a coconut milk base that’s finished with bananas and pineapple.

This is an rich curry that has a coconut milk base, but which is more aromatic rather than fiery. A good curry to make if you want to introduce people to Indian food. Particularly interesting because of the addition of bananas and pineapple.

Ingredients:

4 garlic cloves, chopped

1 tbsp fresh ginger, finely chopped

2 or 3 chillies, chopped (mild or spicy, depending on preference)

1/2 bunch fresh coriander (cilantro) leaves, roughly chopped

juice of 1 lemon

pinch of cayenne pepper

1/2 tsp curry powder

1/2 tsp ground cumin

3 pinches ground cloves

generous pinch of ground coriander

3 chicken breasts, skinned and cut into bite-sized pieces

2 tbsp vegetable oil

2 cinnamon sticks

250ml (1 cup) chicken stock

250ml coconut milk

1 tbsp brown sugar

2 bananas

1/4 pineapple, peeled and chopped

handful of sultanas (golden raisins)

handful of raisins (or currants)

3 sprigs of fresh mint, thinly sliced

juice of 1/4 lemon

salt, to taste

Method:

Combine the garlic, ginger, chillies, coriander, onion, lemon juice, cayenne pepper, curry powder, cumin, cloves, ground coriander and salt in a food processor or blender and purée until smooth.

Place the chicken pieces in a bowl, add 2 tbsp of the spice mixture and toss to combine. Cover and set aside to marinate for at least 30 minutes.

At the end of this time, heat the oil in a wok; add the remaining spice paste and fry over medium heat, stirring frequently, until the paste is lightly browned and aromatic (about 8 minutes).

Stir in the cinnamon, stock, coconut milk and sugar. Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes.

At this point, add the chicken pieces and stir into the sauce. Cook for 2 minutes, or until the chicken pieces are opaque.

Slice the bananas into thick pieces, add to the curry with the pineapple and cook for 2 minutes more. Now add the mint and the lemon juice. Adjust the seasonings to taste (salt, lemon juice and spices).

Serve hot accompanied by naan bread or steamed rice.

Karahi Chicken with Fresh Fenugreek

Karahi Chicken with Fresh Fenugreek is a traditional Indian and Pakistani recipe for a classic simple curry of chicken in a spiced tomato base that’s finished with lots of fresh fenugreek.

This curry comes from the borderlands between India and Pakistan and it makes the most of that classic curry herb, fenugreek, using it in the fresh rather than its dried form. The karahi is, of course, the classic wok-like pan in which traditional curries are cooked.

Ingredients:

115g (4 oz) chicken thighs, skinned, boned and sliced into strips

115g (4 oz) chicken breast fillets, skinned and sliced into strips

1/2 tsp garlic, chopped

1 tsp hot chilli powder

1/2 tsp salt

2 tsp tomato purée

2 tbsp soya oil

1 bunch of fenugreek leaves

1 tbsp fresh coriander (cilantro) leaves

300ml (1 1/4 cups) water

Method:

Bring a pan of water to a boil then add the chicken pieces and cook for about 6 minutes, or until just cooked through. Drain in a colander.

In the meantime, stir together the garlic, chilli powder, salt and tomato purée in a bowl. Heat the oil in a wok or karahi (or large pan). Stir in the paste, reduce the heat and stir-fry for a few minutes, until the colour darkens.

Add the chicken pieces and stir-fry for 6 minutes more. Reduce the heat to low then stir in the fenugreek leaves and the coriander. Continue stir-frying the mixture for about 6 minutes then stir in the water. Cover the pan and cook for 5 minutes, until thoroughly hot through.

Serve hot, accompanied by plain rice or chapatis.

Chicken with Green Mango

Chicken with Green Mango is a classic, but simple, Indian curry that demonstrates the use of a green mango as a souring agent.

Ingredients:

1 green mango

500g (1 lb) chicken meat, cubed

1/4 tsp kalonji (nigella or onion seeds)

1 tsp fresh ginger, grated

1/2 tsp crushed garlic

1 tsp hot chilli powder

1/4 tsp ground turmeric

1 tsp salt

1 tsp ground coriander seeds

2 tbsp groundnut oil

1 onions, thinly sliced

4 curry leaves (fresh if available)

300ml (1 1/4 cups) water

2 tomatoes, quartered

2 green chillies, chopped

2 tbsp fresh coriander (cilantro) leaves

Method:

Peel the mango then slice the flesh thickly from around the stone (pit). Set the mango slices in a small bowl, cover with clingfilm (plastic wrap) and set aside.

Heat the oil in a wok or heavy-based pan. Add the sliced onions and fry for about 6 minutes, or until golden brown. Now the curry leaves and fry for 1 minute then gradually spoon in the chicken pieces and half the mango slices, stirring constantly.

Pour in the water, stir to combine then reduce the heat, cover the pan and cook for about 14 minutes, or until the chicken is cooked through and the stock has thickened.

Stir in the remaining mango slices along with the tomatoes, green chillies and coriander. Turn into a warmed dish and serve immediately, accompanied by rice.

Fish and Seafood Curries.

The Indian sub-Continent has an extensive coastline and waterways and fish and seafood dishes often feature predominantly. These dishes are a feature of Bengali and Keralan cuisines. A number of these recipes are brought together here.

Salmon Kalia in Panch Phoron Sauce

Salmon Kalia in Panch Phoron Sauce is a traditional Indian recipe (from the Bengal region) for a classic fish curry flavoured with the Bengali spice blend, panch phoron.

This is a traditional Bengali recipe that, traditionally, is made with a relative of the carp, called katla but any strong-tasting freshwater fish will work.

Ingredients:

4 thick salmon fillets or steaks (about 4cm [1 1/2 in] across)

3/4 tbsp ground turmeric

vegetable oil

salt, to taste

2 tbsp
Panch Phoron

1 large onion, thinly sliced

225g (1/2 lb) Charlotte (or other waxy) potatoes cut into 0.5cm (1/4 in) strips

450g (1 lb) tomatoes

450g (1 lb) cubed courgettes (zucchini) in 1cm dice

2 tsp paprika

1 tsp grated fresh ginger

3 cloves garlic, finely chopped

2 tbsp plain yoghurt

5 red chillies, halved and de-seeded

1 medium tomato cut into 1cm wedges

1 tsp
Garam Masala

3 tbsp chopped fresh coriander

Method:

Mix together 1/2 tsp salt and the turmeric and rub over the fish. Cover and leave to stand for a few minutes. Meanwhile heat 1 tsp of oil in a large non-stick pan over high heat. Add the fish fillets and cook for a minute on each side. Remove the fish and set aside.

Add 2 tbsp oil to the pan, add the Panch Phoron and cook for 30 seconds before adding the onion and potato. Stir-fry for about six minutes. Meanwhile purée the 450g (1 lb) tomatoes in a food processor. Add these, along with the courgettes, 1/2 tsp salt, 230ml (1 cup, scant) water, paprika, ginger and garlic to the pan and bring to the boil. Reduce to a low simmer, cover and allow to cook for ten minutes. At this point stir-in the yoghurt.

Transfer the fish fillets to the pan, cover and cook for a further 20 minutes sprinkle with the Garam Masala and chopped coriander then serve garnished with the red chillies and the tomato wedges.

Anardana Jheenga  (Pomegranate-flavoured Prawns)

Anardana Jheenga (Pomegranate-flavoured Prawns) is a traditional Indian recipe for a classic spicy prawn curry that’s flavoured with pomegranate seeds.

Fruit works with most seafood and this is a delightfully spicy shrimp curry flavoured with anardana (pomegranate seeds).

Ingredients:

6 garlic cloves, crushed

3cm (1 in) piece of ginger, finely chopped

1/2 tbsp turmeric

1 tbsp lemon juice

24 King Prawns, peeled

6 tbsp oil

2 tbsp coriander seeds, crushed

2 tbsp dried chilli flakes

1 ripe tomato, chopped

1 red pepper, cut into thin strips

4 tsp chilli powder

1 tsp
Garam Masala

3 birds’ eye chillies, stemmed de-seeded and chopped

2 tsp fenugreek seeds

2 tbsp anardana (pomegranate seeds)

handful of chopped coriander leaves to garnish

Method:

In a pestle and mortar grind together 3 garlic cloves and the half the ginger to make a paste. Add the turmeric, lemon juice, salt and the prawns to this. Mix with your hands then cover and allow to marinate in the fridge for half an hour.

Add 2 tbsp oil to a pan over medium heat and add the remaining garlic and ginger, coriander seeds, red pepper and tomato and cook for five minutes until the sauce has thickened. Add the chilli powder and 6 tbsp water then continue cooking until the volume has reduced by half. At this point stir in the garam masala and set aside.