No-one can resist the usual suspect. Anyone would order from an Indian, 70% of the time, chicken curry, as it's still mild in heat but is full of flavour.
Ingredients you would need:
5 or 6 chicken breast fillets (diced into cubes)
6 red or white onions (diced up finely)
Virgin olive oil or sunflower oil
2 tsp garam massala
2 tsp turmeric
3 tsp salt
4 cloves of Garlic (chopped finely)
About 3cm piece of Ginger (diced finely)
4 Chillies (diced) or 1 tsp chilli powder (depending on how hot you want it)
2 tins of chopped tomatoes (or if you want to use all fresh ingredients, you can buy fresh tomatoes. Peel the skin off and then dice, adding it into the curry)
The method of madness to cook a chicken curry:
Using a large pot or wok, pour about 5 to 6 tbsp of olive oil into the pot and place on a medium heat. When the oil has gradually heated through, carefully place the diced onions into the pot and stir into the oil, coating the onions evenly. Then, cook the onions until they're lightly browned.
When your onions are browned, put the garlic, ginger and chillies in with your onions and then stir in, so tha you gradually cook them, without burning it all to a crisp.
Add the dry spices in and stir until your base of ingredients are a brown-yellow colour, and carefully add in the chopped tomatoes. Leave this base of ingredients cooking for about 30 minutes, so that you know the ingredients have cooked together.
Then, add your diced chicken fillets into the sauce and mix well into the sauce, so that all the chicken is coated in your base sauce. Leave to cook for about an hour to an hour and half, so that the chicken fully cooks. Gradually check up on it by giving it a stir.
When it's fully cooked, add 2 handfuls of chopped coriander and enjoy with either a bowl of natural yoghurt, salad and rice, or enjoy with a nice warm naan.
If you want your chicken curry sauce to be a little less thick, you can add in 150 ml of cold water and this will help.
These are a childhood favourite of mine because you can have these as a side dish with a curry and rice, or just with a naan bread, salad and mint yoghurt on a hot day.
My family have cooked these in the grill of your average-day oven, and on the BBQ, so they are a great dish to share wherever you are; especially when you're at home with family, entertaining in the garden.
1 kilo lean minced lamb
2 tablespoons green chilli diced
1 onion finely chopped
1 tablespoon freshly roasted and ground coriander powder
1 tablespoon garam masala
1 large bunch finely chopped fresh coriander
1 teaspoon salt
Place the lamb mince in a large bowl.
Then, mix in the other ingredients and begin working the minced lamb with your hands.
When all the ingredients are nicely mixed, begin pressing down on the meat as you knead it.
Once it's all ready, after about five minutes of kneading, form the meat into kebab shapes. If you have large skewers, be sure to squeeze the meat onto the skewers.
Place the sheek kebabs onto the grill tray and place under the grill, turning regularly until the meat is cooked through.
Depending on the occasion, you can create home comfort food, or turn it into dinner party food if you're cooking for friends; this all depends on what you fancy cooking. Indian cooking is not difficult to do especially for a novice cook to try.
To be continued...