The Big Book of Curry Recipes (86 page)

Makhan Chicken

Makhan Chicken is a traditional Indian recipe for a classic curry of chicken in a cream-based, tomato and lemon juice sauce that’s prepared as it would be in an Indian restaurant.

Ingredients:

4
Tandoori Chicken
pieces

50g (2 oz) Unsalted Butter

275ml (1 cup + 2 tbsp)
Restaurant curry sauce

2 tbsp Tomato Purée

1 tsp
Garam Masala

1 green chilli, finely chopped

3 tsp Lemon Juice

1/2 tsp ground cumin

1/2 tsp Salt

275ml (1 cup + 2 tbsp) Single Cream

1 tbsp Fresh coriander leaves, finely chopped

Method:

In effect this is a creamy sauce to add to Tandoori Chicken. Time the sauce to be ready at the same time the Tandoori Chicken comes out of the oven.

In a large, deep-sided frying pan melt the butter and add the curry sauce, tomato purée, garam masala, salt, cumin, chilli, coriander and lemon juice. Mix well and bring to a simmer. Cook on medium heat for about a minute then add the cream, stir in and cook for a further minute.

When the Tandoori Chicken is ready add to he sauce, coat the chicken well and serve immediately.

Chicken Biryani

Chicken Biryani is a traditional Indian dish of layered rice and meat. This, however, is not the richly flavoured authentic version, but the simpler dish that would be served in your local Indian restaurant.

A Briyani is a traditional North Indian consisting of layers of rice and meat flavoured with plenty of ghee and saffron. This makes a traditional biryani a very expensive meal (which is why it was only served at major festive occasions. The recipe given here is for the modern restaurant version, which includes less ghee and omits the saffron, making it a far more cost-effective dish. Indeed, this is exactly the same kind of Biryani that you will be served at your local Indian restaurant.

Ingredients:

450g (1 lb)
Indian cooked chicken

2 tbsp vegetable oil

1 tbsp cashew nuts, roughly chopped

1 tbsp sultanas

800g (1 2/3 lb)
Pilau Rice

1l (4 cups)
cooked curry sauce

1 tsp
garam masala

1 tsp hot chilli powder (or to taste)

1/2 tsp salt

Method:

Halve each chicken piece then set aside. Meanwhile heat the oil in a wok, add the nuts and cook until lightly golden, remove with a slotted spoon and set aside. Add the sultanas to the wok and remove within a second or two (as soon as they’ve plumped up) and set aside.

Add the chicken pieces to the wok. Stir to coat and instantly turn down the heat to low. Warm the rice either in a pan or a microwave and add to the chicken. Heat for 2 or 3 minutes, stirring very gently so you don’t break the grains (if you can it’s better to toss the mixture than stirring as this will preserve the rice). Transfer the rice and meat mixture to a serving dish and keep warm in the oven.

Add the curry sauce to a separate pan, bring to a simmer then add the garam masala, the chilli powder and the salt. Pour the sauce into serving dishes then sprinkle the biryani with the nuts and sultanas and serve.

Lamb Biryani

Lamb Biryani is a traditional Indian dish of layered rice and meat. This, however, is not the richly flavoured authentic version, but the simpler dish that would be served in your local Indian restaurant.

A Briyani is a traditional North Indian consisting of layers of rice and meat flavoured with plenty of ghee and saffron. This makes a traditional biryani a very expensive meal (which is why it was only served at major festive occasions. The recipe given here is for the modern restaurant version, which includes less ghee and omits the saffron, making it a far more cost-effective dish. Indeed, this is exactly the same kind of Biryani that you will be served at your local Indian restaurant.

Ingredients:

450g (1 lb) roast or cooked lamb

2 tbsp vegetable oil

1 tbsp cashew nuts, roughly chopped

1 tbsp sultanas

800g (1 2/3 lb)
Pilau Rice

1l (4 cups)
cooked curry sauce

1 tsp
garam masala

1 tsp hot chilli powder (or to taste)

1/2 tsp salt

Method:

Cube the lamb into pieces about 3cm (1 in) per side. Meanwhile heat the oil in a wok, add the nuts and cook until lightly golden, remove with a slotted spoon and set aside. Add the sultanas to the wok and remove within a second or two (as soon as they’ve plumped up) and set aside.

Add the lamb pieces to the wok. Stir to coat and instantly turn down the heat to low. Warm the rice either in a pan or a microwave and add to the lamb. Heat for 2 or 3 minutes, stirring very gently so you don’t break the grains (if you can it’s better to toss the mixture than stirring as this will preserve the rice). Transfer the rice and meat mixture to a serving dish and keep warm in the oven.

Add the curry sauce to a separate pan, bring to a simmer then add the garam masala, the chilli powder and the salt. Pour the sauce into serving dishes then sprinkle the biryani with the nuts and sultanas and serve.

Prawn Biryani

Prawn Biryani is a traditional Indian dish of layered rice and meat. This, however, is not the richly flavoured authentic version, but the simpler dish that would be served in your local Indian restaurant.

A Briyani is a traditional North Indian consisting of layers of rice and meat flavoured with plenty of ghee and saffron. This makes a traditional biryani a very expensive meal (which is why it was only served at major festive occasions. The recipe given here is for the modern restaurant version, which includes less ghee and omits the saffron, making it a far more cost-effective dish. Indeed, this is exactly the same kind of Biryani that you will be served at your local Indian restaurant.

Ingredients:

350g (2/3 lb) shelled prawns

2 tbsp vegetable oil

1 tbsp cashew nuts, roughly chopped

1 tbsp sultanas

800g (1 2/3 lb)
Pilau Rice

1l (4 cups)
cooked curry sauce

1 tsp
garam masala

1 tsp hot chilli powder (or to taste)

1/2 tsp salt

Method:

Add the prawns to a little hot oil and fry for about 4 minutes, or until pink and cooked. Remove with a slotted spoon and set aside. Meanwhile heat the oil in a wok, add the nuts and cook until lightly golden, remove with a slotted spoon and set aside. Add the sultanas to the wok and remove within a second or two (as soon as they’ve plumped up) and set aside.

Add the prawns to the wok. Stir to coat and instantly turn down the heat to low. Warm the rice either in a pan or a microwave and add to the prawns. Heat for 2 or 3 minutes, stirring very gently so you don’t break the grains (if you can it’s better to toss the mixture than stirring as this will preserve the rice). Transfer the rice and meat mixture to a serving dish and keep warm in the oven.

Add the curry sauce to a separate pan, bring to a simmer then add the garam masala, the chilli powder and the salt. Pour the sauce into serving dishes then sprinkle the biryani with the nuts and sultanas and serve.

Chicken Balti

This is a classic British recipe (modern Baltis were invented in Birmingham, based on a Pakistani original) for a classic sizzling curry of chicken and bell peppers in a spicy tomato-based gravy that’s traditionally served in the cast iron balti dish in which it is cooked.

Ingredients

1 red bell pepper, de-seeded and cut into 1cm squares

1 green bell pepper, de-seeded and cut into 1cm squares

1 medium onion, cut into chunks

3 red chillies, coarsely chopped (Jalapeño types are good, but you can use milder or hotter)

3 green chillies, coarsely chopped (Jalapeño types are good, but you can use milder or hotter)

1 tsp cumin seeds

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

3 chicken thighs, skinned, boned and cut into bite-sized pieces

1 tsp paprika

1 tsp ground turmeric

1/2 tsp ground cinnamon

200ml (4/5 cup)
Restaurant curry sauce

1 tsp tomato purée

salt, to taste

1 tsp
garam masala

2 tbsp ghee or groundnut oil

fresh coriander leaves, chopped, to garnish

Method:

Place a wok (or balti dish or karahi) over high heat, add 1 tsp of the oil and use to fry the bell pepper pieces for a few minutes, or until lightly browned. Remove with a slotted spoon and set aside. Add 2 tsp of the remaining oil to the wok then fry the chicken pieces, in batches, until nicely browned on all sides. When the chicken pieces are well coloured, remove with a slotted spoon and set aside as you cook the next batch.

Add the remaining 1 tbsp and when hot use to fry the onion, chilies and cumin seeds for about 2 minutes, or until the onion is soft and translucent, but not coloured. Reduce the heat and scatter over the paprika, turmeric and cinnamon. Stir to combine then return the chicken pieces to the wok and pour over the curry sauce. Stir in the tomato purée and salt then bring to a simmer. Cover the wok and cook gently for about 25 minutes, or until the chicken is tender and cooked through (add boiling water as needed to prevent the sauce from becoming too thick).

After 15 minutes of cooking stir in the bell peppers and the garam masala. Traditionally this is served in individual cast iron or steel balti dishes, which should be heated in the oven to warm them. The balti should be sizzling when it is brought to table. Serve accompanied by naan breads, which are used to scoop out the balti to eat.

Balti Chicken Vindaloo

I have given several other vindaloo recipes in this book. This balti version is one of the most recent evolutions of the dish. The original recipe I was given had dialled back on the chillies a little. I have increased the heat for this version, but if you would prefer yours milder, halve the number of chillies added, or substitute a milder chilli variety.

Ingredients

1 large potato, peeled and sliced into thick wedges

150ml (2/3 cup) malt vinegar

1 1/2 tsp crushed coriander seeds

1 tsp crushed cumin seeds

1 1/2 tsp hot chilli powder

1/4 tsp ground turmeric

1 tsp crushed garlic

1 tsp fresh ginger, grated

1 tsp salt

1 1/2 tsp paprika

1 tbsp tomato purée

generous pinch of ground fenugreek

300ml (1 1/4 cups) water

225g (1/2 lb) chicken breast fillets, skinned and cubed

1 tbsp oil

2 medium onions, sliced

4 curry leaves (fresh preferably)

5 green birds’ eye chillies, finely chopped

Method:

Place the potato wedges in a bowl, cover with water and set aside.

In a mixing bowl, combine the vinegar, coriander, cumin, chilli powder, turmeric, garlic, ginger, salt, paprika, tomato purée, fenugreek and water. Arrange the chicken in a large bowl, pour over the vinegar marinade and set aside for at least 20 minutes.

After this time, heat the oil in a wok, add the onions and fry briskly with the curry leaves for about 3 minutes.

Reduce the heat, then add the chicken mixture. Stir-fry the mixture for 2 minutes. At this point, drain the potato pieces and add to the wok. Cover with a lid and cook over medium-low heat for about 6 minutes, or until the sauce has thickened and the chicken adn the potatoes are tender.

Stir in the chopped green chillies, divide between warmed balti dishes and serve with naan breads.

Balti Chicken in Hara Masala Sauce

I only came across this balti dish quite recently and it’s quickly become one of my favourites. It’s attractive to serve to guests, quite easy to prepare and has a decent kick of chilli that is balanced by a creamy sauce.

Ingredients

1 green eating apple (Granny Smith for preference), peeled, cored and diced

4 tbsp fresh coriander (cilantro) leaves

2 tbsp fresh mint leaves

120ml (1/2 cup) natural yoghurt

3 tbsp fromage frais or ricotta cheese

2 medium green chillies, de-seeded and chopped

1 bunch of spring onions (scallions), chopped

1 tsp salt

1 tsp sugar

1 tsp crushed garlic

1 tsp fresh ginger, grated

1 tbsp oil

225g (1/2 lb) chicken breast fillets, skinned and cubed

25g (1 oz) sultanas (golden raisins)

Method:

Combine the apple, 3 tbsp of the coriander, the mint leaves, yoghurt, fromage frais, chillies, spring onions, salt, sugar, garlic and ginger in a food processor. Pulse the mixture for 1 minute to chop then set aside.

Heat the oil in a frying pan, add the yoghurt mixture and fry gently over low heat for 2 minutes. Add the chicken cubes and stir to combine.

Increase the heat to medium-low and continue cooking for about 12 minutes, or until the chicken pieces are completely done through.

Finally, add the sultanas and the remaining coriander leaves. Stir to combine, turn into a warmed balti dish and serve immediately.

Chicken Korma

Chicken Korma is a traditional British curry-restaurant style curry of chicken in a rich, but not very highly spiced cream sauce base.

Ingredients:

500g (1 lb, 1 oz) boneless chicken (a mix of breast and thigh meat), cut into small cubes

250ml (1 cup)
Restaurant curry sauce

100ml (2/5 cup) vegetable oil

4 green cardamom pods, lightly crushed

2 bayleaves

1/2 medium onion, finely sliced

salt, to taste

2 tsp
korma curry powder

125ml (1/2 cup) warm water

80ml (1/3 cup) coconut cream

4 tsp granulated sugar

150ml (3/5 cup) single cream

2 tbsp ghee

cream, to garnish

fresh coriander leaves, to garnish

Method:

Heat the oil in a wok. When hot, add the cardamom pods and bayleaves and fry gently for 1 minute. Now add the onions and stir-fry for about 4 minutes, or until soft and translucent, but not coloured. Season to taste with salt then add the curry powder and fry, stirring constantly, for 2 minutes before adding the curry sauce.