The Big Book of Curry Recipes (89 page)

Cover the pan and cook for a further hour, toping-up the liquid if necessary. Serve the chilli hot with plain rice,
naan bread
and a yoghurt-based dip.

Pressure Cooker Chicken Korma

Pressure Cooker Chicken Korma is a modern British Fusion recipe for a classic Indian-inspired dish of chicken, almonds, chillies and onions in a curry-spiced yoghurt and creamed coconut base that’s adapted to be cooked quickly in a pressure cooker.

Ingredients:

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

120g (4 oz) ground almonds

3cm (1 in) length of fresh ginger, peeled and sliced thinly

1 garlic clove, crushed

2 fresh green chillies, chopped

2 tbsp vegetable oil

1 onion, finely chopped

1 tsp ground turmeric

4 green cardamom pods

4 cloves

3cm (1 in) length of cinnamon

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp cornflour (cornstarch)

300ml (1 1/4 cups) Greek yoghurt

juice of 1/2 lemon

25g (1 oz) creamed coconut

salt, to taste

2 tbsp fresh coriander leaves, chopped

Method:

Combine the almonds, ginger, garlic and chillies in a mortar and pound to a paste.

Heat the vegetable oil in the base of your pressure cooker. Add the onion and fry for about 6 minutes, or until golden brown then stir in the turmeric, cardamom, coriander seeds, cloves and cumin seeds. Fry for 1 minute then add the almond paste and fry for 1 minute more before stirring in the yoghurt and chicken pieces. Stir to coat in the yoghurt mix then add 300ml (1 1/4 cups) water.

Secure and lock the lid then bring to pressure over high heat. Reduce the heat to stabilize the pressure and cook for 12 minutes. Take the pressure cooker off the heat, place under cold, running water to reduce the heat quickly. In the meantime, mix the cornflour to a slurry with 2 tbsp water. Whisk this into the curry mixture in the pressure cooker then bring to a simmer and cook, uncovered until thickened.

Stir in the lemon juice, creamed coconut and coriander leaves then season to taste with salt. Cook until the coconut has melted into the sauce then serve hot, accompanied by rice.

Pressure Cooker Dhal

Pressure Cooker Dhal is a modern British Fusion recipe for a classic vegetarian dish of spiced lentils with onion and ginger that’s adapted to be cooked quickly in a pressure cooker.

Ingredients:

2 tbsp vegetable oil

1 onion, chopped

3cm (1 in) length of ginger, peeled and sliced

1 tsp cumin seeds

1 tsp ground coriander seeds

1/2 tsp ground turmeric

1/2 tsp hot chilli powder

salt, to taste

250g (2 cups) red split lentils

2 tbsp chopped herbs (coriander leaves, mint, parsley, chives)

Method:

Heat the oil in the base of your pressure cooker. Add the onion and fry gently for about 6 minutes, or until soft and golden brown. Now add the ginger, cumin, coriander, turmeric and hot chilli powder. Season with salt to taste and fry for 1 minute, stirring constantly.

Add the lentils and pour over 300ml (1 1/4 cups) of water. Bring to a boil and skim off any scum from the surface. Close and lock the lid on the pressure cooker then bring up to pressure. Cook for 5 minutes then take off the heat and allow the pressure to release naturally.

Remove the ginger pieces and turn the lentil stew into a bowl. Garnish with the chopped herbs and serve.

Pressure Cooker Vegetable and Coconut Curry

Pressure Cooker Vegetable and Coconut Curry is a modern British Fusion recipe for a classic mixed vegetable curry in a tomato and coconut milk base that’s adapted to be cooked in a pressure cooker.

Ingredients:

2 tbsp vegetable oil

2 onions, sliced

1 garlic clove, crushed

3cm (1 in) length of ginger, grated

1 tsp
Garam Masala

1 tsp ground coriander seeds

2 tbsp curry paste

1 tsp ground turmeric

300g (2/3 lb) sweet potatoes, peeled and cut into chunks

2 carrots, julienned

300ml (1 1/4 cups) coconut milk

75ml (7 tbsp) water

1/2 cauliflower, separated into florets (or substitute broccoli)

2 courgettes, sliced thickly

225g (1/2 lb) tomatoes, blanched, peeled and chopped

salt and freshly-ground black pepper, to taste

Method:

Heat the oil in the base of your pressure cooker. Add the onions and fry for about 8 minutes, or until soft and golden brown. Add the garlic, ginger, garam masala, coriander, curry paste and turmeric and cook for 1 minute, stirring constantly.

Now add the sweet potatoes, carrots, coconut milk and water. Close and secure the lid then place the pressure cooker over high heat and bring to pressure. Cook for 2 1/2 minutes then take off the heat and place under cold, running, water to release the pressure quickly. Open the lid, add the cauliflower (or broccoli), courgettes, tomatoes and season to taste.

Secure the lid back on the pressure cooker then place back on the heat and bring to pressure again. Cook for 2 1/2 minutes more then take off the heat and place under cold, running, water to release the pressure quickly. Turn into a dish and serve accompanied by rice.

Curried Beef in Red Wine

Curried Beef in Red Wine is a modern British recipe for a classic curry of beef and potatoes in a tomato and red wine sauce.

Ingredients:

1kg (2 lb, 3 oz) beef stewing steak, cut into 3cm cubes

3 tbsp plain flour

2 tbsp curry powder

sea salt, to taste

1 small onion, diced

500ml (2 cups) red wine

200ml (4/5 cup) water

440g (14.5 oz) tin of chopped tomatoes (with juice)

2 medium carrots, scraped and diced

3 medium potatoes, diced

1 celery stick, diced

100g (3 1/2 oz) button mushrooms

2 bayleaves

2 sprigs of thyme

1 tbsp cornflour (cornstarch)

60ml (1/4 cup) single cream

olive oil, for frying

Method:

Combine the flour and 1 tsp curry powder in a shallow dish. Add the beef and toss to coat evenly.

Heat a little olive oil in the base of a flame-proof casserole. Add the floured meat and fry until browned all over. Scatter over 1 tbsp of the remaining curry powder then add the onion and fry for 2 minutes before stirring in the red wine, water, tomatoes, bayleaves and thyme. Bring to a simmer, cover the pan and cook gently for 45 minutes, or until the beef is tender.

Now add the carrots, potatoes, celery and mushrooms. Stir in the remaining curry powder then bring to a simmer, cover the dish and cook for about 25 minutes, or until all the vegetables are tender. Whisk the cornflour (cornstarch) into the cream and stir into the stew.

Cook until thickened and serve hot with mashed potatoes (discard the bayleaves).

Curried Parsnip and Apple Soup

Curried Parsnip and Apple Soup is a traditional British recipe for a classic Winter warming soup of onion, parsnip, apple and honey flavoured with curry spices that makes an excellent starter for Bonfire Night.

Curried soups are just the thing for a cold night outside — they provide a warming feeling almost unlike anything else. This recipe is ideal for Bonfire Night and should be served in large mugs.

Ingredients:

50g (2 oz) butter

1 tbsp olive oil

2 large onions, chopped

2 garlic cloves, chopped

1 tsp cumin seeds

1 tsp curry powder

1/2 tsp ground ginger

700g (1 2/3 lb) small parsnips, peeled and chopped

1 medium Bramley apple, peeled, cored and chopped

2 tbsp runny honey

1.5l (6 cups) vegetable (or chicken) stock

sea salt and freshly-ground black pepper

Method:

Combine the butter and oil in a large, heavy-based pan and cook until the butter begins to foam. Add the onions and garlic and cook for 2 minutes, to soften.

Dry roast the cumin seeds until fragrant then transfer to a mortar and grind with a little sea salt. Add to the onion mix with the curry powder and ground ginger. Now add the parsnips, apple and honey and cook for a few minutes. Pour in the stock and bring the mixture to boil then reduce to a simmer and cook, covered, for about 20 minutes, or until the parsnips are tender.

Take the soup off the heat and allow to cool slightly. Pour into a blender (you may need to do this in batches) and process until smooth. Return to the pan and allow to re-heat before ladling into large mugs. Serve with garlic bread or Dorset sausage pasties or even bacon butties.

Potato Wedges with Curry Sauce

Potato Wedges with Curry Sauce is a modern British recipe for a classic snack of roasted potato wedges served with a coconut milk curry sauce that makes an excellent dish for Bonfire Night.

Ingredients:

6 large baking potatoes

4 tbsp olive oil

salt and freshly-ground black pepper, to taste

2 tbsp tikka masala curry paste

1 tbsp tomato purée

400g (14.5 oz) coconut milk (tinned is fine)

60g (2 oz) coriander leaves, chopped

juice of 1/2 lemon

Method:

Scrub the potatoes, dry and cut lengthways into wedges. Pour the oil into a roasting tin, add the potatoes and toss in the oil to coat. Season with black pepper then transfer to an oven pre-heated to 200ºC (390ºF) and bake for between 35 and 40 minutes, or until crisp and golden brown.

In the meantime, combine the curry paste and tomato purée in a pan. Cook, stirring constantly, for 1 minute then add the coconut milk and bring to a boil. Reduce to a simmer and cook gently for 10 minutes, or until well thickened.

Adjust the seasonings to taste and stir in the lemon juice. Pour the curry sauce into a bowl and garnish with the coriander leaves. Arrange this on a large plate, surround with the potato wedges and serve.

Turkey Leftovers Curry

Turkey Leftovers Curry is a traditional British recipe (originating in the 1920s) for a classic lightly-curried stew of mixed, finely-diced, vegetables, mushrooms and left-over turkey served on a bed of rice.

Today, most of us would not recognise this as a ‘proper’ curry in that there is very little that is either Indian or authentic about it. However, ‘curried’ dishes have been a feature of British cuisines since at least the 1750s and this represents a classic example of the genre dating from the 1920s. I have modified this dish to include leftover turkey as it’s a great way of using the remains of the Christmas dinner.

Ingredients:

2 onions, finely sliced

2 garlic cloves, chopped

60g (2 oz) butter

2 tomatoes, blanched, peeled and quartered

50g (2 oz) potatoes, peeled and finely diced

50g (2 oz) turnips, peeled and finely diced

50g (2 oz) frozen peas

50g (2 oz) carrots, finely diced

50g (2 oz) fine beans, finely sliced

50g (2 oz) mushrooms, finely diced

1/4 red bell pepper, finely diced

300g (2/3 lb) cooked turkey meat, diced

2 tbsp butter

3 tbsp olive oil

salt and freshly-ground black pepper, to taste

1/2 tbsp curry powder (or to taste)

Method:

Melt the 2 tbsp butter and olive oil in a pan and when foaming stir in the potatoes, carrots and turnips. Stir to coat then cover the pan and sweat gently for about 10 minutes before stirring in the mushrooms, peas, fine beans and bell pepper. Add a little more oil, if necessary, then cover the pan and sweat for a further 8 minutes. Take off the heat and set aside.

Melt the 60g (2 oz) butter in a second pan then fry the onions and garlic for about 8 minutes, or until golden. Stir in the curry powder and seasonings and fry for about 2 minutes, or until aromatic. Now add the tomatoes and coop for about 6 minutes, or until they break down then add just enough water to form a thick gravy.

Turn the cooked vegetables into the pan then stir in the cooked turkey and bring the mixture to a simmer. Cook until the vegetables are heated through then serve hot on a bed of rice.

Java Chicken

Java Chicken is a modern British Fusion recipe for a classic chicken stew/curry that’s flavoured with south-east Asian spices and cooked in coconut milk.

This is a light and flavoursome Indonesian-style curry that goes well with Thai Jasmine Rice.

Ingredients:

1.4kg (3 lb) chicken

4 candlenuts (or macadamia nuts) ground

1/2 tsp chilli powder

2 tsp ground coriander

1 tsp grated galangal (or Laos powder [dried, powdered, galangal])

1 garlic clove, crushed

1/2 tsp ground turmeric

4 tbsp oil

2 onions, chopped

700ml (3 cups) coconut milk

5cm (2 in) length cassia bark

1 stalk lemongrass, bruised

2 tbsp lemon juice

salt to taste

Method:

Joint the chicken and cut into serving pieces. Mix the nuts, chilli, coriander, galangal, garlic and turmeric and pound to a paste in a pestle and mortar (add some oil if necessary). Rub this mixture over the chicken and allow to marinate for at least two hours.

When the chicken has marinated heat the remaining oil in a wok and fry the onion until golden then add the chicken pieces and fry until well browned. Gradually add the coconut milk, stirring all the while, and bring to the boil. Add the lemongrass and cassia then turn down to a simmer and cook for about 30 minutes. Stir-in the lemon juice, season with salt and serve with Thai Jasmine rice.