The Big Book of Curry Recipes (9 page)

Check that the sauce is thick (if needed cook uncovered, until thickened). Take off the heat, stir in the palm sugar and serve hot with rice.

Vindaloo

Also known as Bindaloo, this is a cooking style that the Portuguese introduced to Goa. Traditionally made with pork, it can also be made with beef, mutton, goat or duck. The name, Vindaloo is derived from the Portuguese
vinho d’alhos
(literally ‘wine with garlic’). Later, potatoes were added to the base recipe, probably due to conflation of the name and the Hindi ‘aloo’, meaning potatoes.

Ingredients:

1kg (2 lb) pork meat (or use beef, mutton or duck), cubed

180ml (2/3 cup) mustard oil or ghee

1 whole head of garlic, cloves separated, chopped and mashed

3 tbsp Vindaloo Curry Spice Powder

60ml (1/4 cup) Vindaloo Curry Paste

100ml (2/5 cup) malt vinegar

1/2 tsp sea salt

Method:

In a bowl, whisk together the garlic, curry spice powder, curry paste, vinegar and salt in a bowl. Add the meat, toss to combine, cover with clingfilm and set aside to marinate in the refrigerator over night.

The following day, drain the meat (reserve the marinade). Heat the mustard oil or ghee in a pan and when hot, add the meat and fry until golden brown all over. Add the reserved marinade, bring to a simmer, cover and cook very gently for about 100 minutes, or until the meat is very tender.

Serve hot, with rice.

Dry Leftovers Jalfrezi

Dry Leftovers Jalfrezi is a classic Anglo-Indian curry dish of leftover meat cooked in a spicy sauce base such as the sauce evaporates to become almost dry.

Ingredients:

500g (1 lb) left-over cooked meat, finely diced

10 black peppercorns, finely ground

1 tsp ground, dried, chillies

1 tsp salt

60g (2 oz) ghee or butter

500g (1 lb) potatoes, peeled and finely diced

1 large onion, finely chopped

Method:

Heat the ghee or butter in a pan, add the onion and fry lightly for about 5 minutes. Add the meat and potatoes and stir to combine. Season with the salt, black peppercorns and chilli powder. Mix thoroughly to combine and cook for about 20 minutes, or until the potatoes are tender and the mixture is almost dry.

Serve hot.

Chicken-based Curries.

Because of the various cultural and dietary restrictions found throughout the populations of the Indian sub-Continent, chicken tends to be the most popular meat by far (for those who eat meat) and as a result there is a very wide range of meat-based curries found throughout the region. A number of these recipes are brought together here.

Tandoori Chicken

Tandoori Chicken is a traditional Indian recipe for a chicken grilled in a spiced yoghurt coating. The version presented here is the classic Indian Restaurant form of the dish.

A truly classic Indian dish that’s easier to make than most people think and which goes down a storm at barbecues.

Ingredients:

1 medium onion (finely chopped)

6 cloves garlic (finely chopped)

5cm (2 in) piece of ginger (finely chopped)

3 tbsp lemon juice

240ml (1 cup) yogurt

1 tbsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp
Garam Masala

1/4 tsp ground mace

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

4 tbsp olive oil

2 tsp salt

1/4 tsp ground pepper

1/4–1/2 tsp ground cayenne pepper (optional)

1/4 tsp sumac for red colouring (optional)

Method:

First make the basic spice blend for Garam Masala by adding the 6 spices at the top of the list to a pestle and mortar and grinding to mix to a fine powder (If stored in a tightly-covered container, away from sunlight and dampness, this will keep for a couple of months. Makes about a cup.)

Add the onion, garlic, ginger and lemon juice into the beaker of a hand blender and blitz at high speed until it forms a smooth paste. Tip into a bowl and mix wit the yoghurt, coriander, cumin, turmeric, Garam Masala, mace, nutmeg, cinnamon, olive oil, salt, ground pepper, cayenne pepper and sumach.

Now prepare the chicken by skinning 6 chicken legs and 3 chicken breasts. Then, with a sharp knife make 3 diagonal slashes on each breast and two diagonal slashes on each thigh, going halfway to the bone, then jab each drumstick 4 or 5 times. Put the chicken in the marinade prepared above and thoroughly rub the mixture into each piece. Cover and leave refrigerated for 24 hours. Where possible, turn the chicken 4 or 5 times while it is marinating.

To cook heat a grill, shake excess marinade from the chicken pieces and cook for 4–5 minutes per side. Then, return the chicken to a casserole dish containing the excess marinade and cook in a pre-heated over at 150ºC (300ºF) for another 20–25 minutes, turning half-way through and basting with the marinade. For extra crispness, dribble a bit of oil along the length of the chicken pieces near the end and place back under the grill.

Garnish with a thinly-sliced fried onion and slices of lemon cut lengthwise. Serve with pilau rice.

Chicken Chana Dhal  (Chicken with Lentils)

Chicken Chana Dhal (Chicken with Lentils) is a traditional Indian recipe for a classic dish of chicken cooked in a tomato and chilli-based curry with yellow lentils.

This dish has an unusual combination of flavours; the amchoor gives a wonderful tanginess flavour.

Ingredients:

2 tsp Amchoor (dried mango)

6 Bird’s eye Chillies

1 tsp Black mustard seeds

1/2 tsp Cayenne pepper

75g (3 oz) Chana Dhal (Split Yellow Lentils)

450g (1 lb) Chicken cut into bite-sized pieces

1 tsp coriander seeds

4 tbsp corn oil

4 curry leaves

1 tbsp Fresh coriander leaves, chopped

2 Leeks, chopped

2 Red Tomatoes, chopped

1 tsp Sea Salt

Method:

Rinse the lentils and remove any stones or grit. Place in a saucepan, cover with water and boil until soft but not mushy, about 10 minutes. Drain and set aside.

Meanwhile, heat a
karahi
or wok and dry-roast the coriander seeds until they crackle Remove and set aside to cool.

Heat the oil in the wok then add the leeks, bird’s eye chillies, curry leaves and mustard seeds. Stir-fry on a gentle heat for 3-4 minutes. Add the amchoor, chopped tomatoes, cayenne, sea salt & chicken pieces together with the roasted coriander seeds (after grinding) and stir-fry for about 7-10 minutes. Add the lentils and cook for another couple of minutes.

Serve garnished with coriander.

Balti Chicken Pasanda

Balti Chicken Pasanda is a traditional Indian recipe for a classic Balti-style curry of chicken in a creamy pasanda sauce.

Ingredients:

For The Marinade:

1 tbsp ground almonds

2 tsp
Balti Garam Masala

1/2 tsp black cumin seeds

6 black peppercorns

1 tsp Cayenne Pepper

3cm (1 in) length Cinnamon Bark

2cm length Fresh Root ginger, crushed

1 Garlic Clove

4 tbsp Greek Yoghurt

4 Green Cardamom Pods

1 tsp Sea Salt

For The Pasanda:

675g (1 1/2 lb) Chicken, Cubed

2 tbsp Chopped Fresh coriander leaves

3 Fresh Green Chillies, chopped

5 tbsp Corn Oil

2 Onions

120ml (1/2 cup) Single Cream

Method:

Dry-roast the cinnamon, cardamoms and black peppercorns over a medium to high heat, adding the black cumin seeds towards the end. Allow to cool.

Mix the yoghurt with the Balti Garam Masala, ground almonds, garlic, ginger, cayenne, chilli, salt plus the dry-roasted whole spices. Add to the chicken pieces, and mix thoroughly so that the chicken is completely coated. Place in the fridge and allow to marinate for at least 2 hours.

Heat the oil in a karahi or wok and stir-fry the onions for 2–3 minutes. Throw-in the marinated chicken mix, give it a good stir and cook on a medium heat until the chicken is cooked and the sauce thickened (about 15 minutes).

Mix in the chopped green chillies and coriander and pour in the cream. Keep stirring, bring just to the boil and serve with pilau rice.

Chicken Tikka

Chicken Tikka is a traditional Indian recipe for a classic version of chicken in a yoghurt, chilli and turmeric sauce cooked from scratch.

Ingredients:

4 Chicken Breast Fillets

4 tbsp natural yoghurt

1/2 tsp Red Chilli Powder

1/2 tsp Salt

2 tbsp Vegetable Oil

1/2 tsp turmeric

Method:

This is a lighter dish that the lamb tikka and although only lightly spiced it is succulent and very tasty. Essentially the tikka sauce is a cut-down version of the standard tandoori sauce (which is why it is included here).

Cut each breast fillet into six equal-sized chunks then dry with kitchen paper. Place all other ingredients in a bowl and whisk until smooth. Add the chicken pieces to this, mix well, cover with clingfilm and refrigerate for a minimum of six hours (preferably for 12 hours or more).

When ready pre-heat your oven to at least 220ºC (430ºF) then shake-off the excess marinade from the chicken and place the pieces on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of ten minutes, or until cooked through.

Serve immediately with lemon wedges and a yoghurt mint sauce.

Chicken Shashlick

Chicken Shashlick is a traditional Pakistani recipe for a classic chicken, bell pepper and tomato curry with soy sauce.

Ingredients:

1kg (2 lb) boneless chicken meat, cut into 3cm (1 in) cubes

2 tsp salt

1 tsp hot chilli powder

2 green bell peppers, cut into 3cm (1 in) chunks

6 medium onions, sliced into chunks

6 small, hot, green chillies, sliced into fine rounds

500g (1 lb) tinned, chopped, tomatoes

120ml (1/2 cup) tomato purée

3 tbsp soy sauce

3 tbsp oil

Method:

Add the oil to a pan and use to gently fry the chicken until cooked through (about 15 minutes). Add the onions and chillies and fry for 1 minute then add the bell peppers and fry for 1 minute more before adding he chopped tomatoes and tomato purée. Stir to combine then add the remaining ingredients. Bring to a gently simmer and cook for about 30 minutes, or until the bell peppers are soft but still retain a bite.

Serve hot with boiled rice.

Murga aur Kanguchi  (Chicken and Mushrooms)

Murga aur Kanguchi (Chicken and Mushrooms) is a traditional Indian recipe for a classic dish of chicken cooked with mushrooms in a chilli, ginger and garlic sauce flavoured with curry spices.

Ingredients:

2 tbsp olive oil

1 large onion, thinly sliced

2 garlic cloves, thinly sliced

1 tsp ginger, finely chopped

1/4 tsp crushed chilli flakes

1 tsp ground turmeric

1.3kg (3 lb) whole chicken cut into 6 serving pieces

2 cloves

1/4 tsp ground cinnamon

1/4 tsp black pepper

1 tsp salt

4 green cardamom pods, crushed

225g (1/2 lb) small mushrooms (your preference)

1 large tomato, finely chopped

Method:

Heat the oil in a wok or pan and use to fry the onions, garlic and ginger for about 5 minutes, or until soft. Now stir-in the chillies and turmeric and fry for 1 minute more before adding 1 tbsp water to form a paste. Bring to a rapid boil and cook for 1 minute before adding the chicken.

Fry for 5 minutes, turning frequently, until the chicken is browned all over. Now add 60ml (1/4 cup) water along with the cloves, cinnamon, pepper, salt and cardamoms. Stir well to combine then add the mushrooms and tomato. Fry for 1 minute then add 250ml (1 cup) more water.

Bring the mixture to a boil, reduce to a simmer then cover the pan and cook for about 30 minutes, or until the chicken is tender and cooked through. Remove the lid of the pan and bring the mixture back to a boil. Continue cooking briskly until the sauce is thick then serve immediately on a bed of rice.

Gadjar Murghi Meetha  (Chicken and Carrot Stew)

Gadjar Murghi Meetha (Chicken and Carrot Stew) is a traditional Indian recipe for a classic dish of chicken cooked with carrots in a ginger, garlic and onion sauce flavoured with lemon juice and spices.

Ingredients:

2 large carrots, coarsely grated

2 tbsp olive oil

1 garlic clove, finely chopped

1 tsp ginger, finely chopped

1 onion, finely chopped

1/4 tsp ground turmeric

1 tsp salt

1/2 tsp freshly-ground black pepper

1.3kg (2 lb) chicken meat, cubed

500ml (2 cups) water

2 Malabathrum (Indian Bay Leaves) (or substitute cassia bark)

4 green cardamom pods, lightly crushed

3 tbsp lemon juice

1 tbsp brown sugar

Method:

Heat the oil in a wok and use to stir-fry the carrots over medium heat for about 3 minutes. Remove with a slotted spoon and set aside. In the same oil fry the garlic, ginger, onion, turmeric, salt and black pepper for about 2 minutes before adding the chicken. Stir-fry the meat until well browned all over then add the water, bay leaves and cardamom.