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Monday, 4 August 2014

Curry Time!

Who doesn't love curry? We certainly do and we have just found a new recipe book packed full of delicious and authentic curries to make at home. So here in the office we thought we would give one the of the recipes a go – any one for Butter Chicken? 

Ingredients
1 kg free range boneless chicken (I used a mixture of cuts and breast meat)
1 tsp red chilli powder
2 tsps coriander powder
¼ tsp turmeric powder
1 tsp cumin powder
1 cup of fresh yogurt (I used 1 small pot of Yeo Valley Natural Yogurt)
Juice of 1 lime
6 cloves
8-10 pepper corns
1-inch stick of cinnamon
8-10 almonds
2 bay leaves
Seeds from 3-4 cardamom pods
2 tbsps fenugreek powder
2 chopped onions
2 tsp garlic paste
1 tsp ginger paste
I can of tinned tomatoes
3 tbsps vegetable/sunflower oil
½ litre chicken stock
3 tbsps butter
Salt to taste
Coriander leaves to garnish

This does seem like a lot of ingredients but it is really worth it!

Method

  1. Place all of the chicken in the bowl
  2. Add the chilli powder, coriander powder, turmeric powder, cumin powder, yogurt and lime juice and mix them well.
  3. Take the rest of the spices and fry them in a dry pan (no oil) until golden brown. Powder them in a pestle and mortar and add them to the chicken marinade.
  4. Place marinating chicken in the fridge and leave for a least an hour.
  5. Heat a the oil in a large pan and then drop in the sliced onions. Fry them until they turn golden brown.
  6. Add the ginger and garlic paste followed by the chicken.
  7. Fry them for about five minutes and then add the tomatoes.
  8. Pour in the chicken stock a little at a time and keep stirring to create your gravy.
  9. Add the rest of the marinade and salt to taste.
  10. Simmer until the chicken in cooked through and tender
  11. Melt the butter in a separate pan and then add to the gravy.
  12. Finally serve and garnish with a little chopped coriander.

To go with this delicious curry I cooked basmati rice with 2 tsps of curry powder in the water and then added some chopped and cooked vegetables.

This recipe is from the Dalit Spices book that contains forty authentic Indian recipes including meat dishes, vegetarian dishes and desserts.

Watch this space for more bits and pieces arriving from Dalit this Autumn...


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