the Best Chicken Tikka

Chicken Tikka

A most delicious and succulent aromatic chicken tikka starter served with fresh cooling coriander chutney with a kick!

Serves 4

Prep time: 15 minutes (plus marinade overnight)

Cooking time:  10 minutes

Ingredients

1 tbsp cumin seeds

1 tbsp coriander seeds

2 whole cloves

½ tsp black peppercorns

½ tsp fenugreek seeds

1½ tsp ground turmeric

2 tsp ground paprika

½ tsp hot chilli powder

¼ tsp ground cinnamon

1 tsp sea salt

2 garlic cloves, crushed

20g root ginger, peeled & finely grated

4 tbsp natural yogurt

4 boneless & skinless chicken breasts, cut into chunks

To serve:

Fresh Coriander & Mint Chutney – see recipe

Fresh salad

Preparation method

1.  Place the cumin, coriander, cloves, peppercorns and fenugreek into a frying pan and dry fry for 1-2 minutes until toasted.  Now place in a grinder or pestle & mortar and add the turmeric, paprika, chilli, cinnamon and salt, grind until you have a fine powder.

2.  Place the ground spices into a large bowl, add the garlic, ginger and yogurt.  Mix through until thoroughly combined.  Now add the chicken and fully coat.  Cover the bowl with cling film and place in the refrigerator overnight or at least for 4 hours to marinate.

3.  Take the chicken out of the fridge and thread them onto metal skewers leaving a 1cm gap between pieces.

4.  Preheat a grill to the highest temperature and place under the grill as close to the heat as possible.  Cook for 5 minutes and then turn the skewers over cooking for a further 5 minutes.

5.  Use a fork to slide the chicken off the skewers and serve with fresh coriander & mint chutney and fresh salad.

Chicken Tikka Wraps with Fresh Coriander Chutney

Chicken Tikka Wrap with Fresh Coriander Chutney

Delicious wraps filled with aromatic succulent chicken tikka with fresh cooling coriander chutney with a kick!

Serves 4

Prep time: 15 minutes (plus marinade overnight)

Cooking time:  10 minutes

Ingredients

1 tbsp cumin seeds

1 tbsp coriander seeds

2 whole cloves

½ tsp black peppercorns

½ tsp fenugreek seeds

1½ tsp ground turmeric

2 tsp ground paprika

½ tsp hot chilli powder

¼ tsp ground cinnamon

1 tsp sea salt

2 garlic cloves, crushed

20g root ginger, peeled & finely grated

4 tbsp natural yogurt

4 boneless & skinless chicken breasts cut into chunks

To serve:

8 flatbreads or tortillas, warmed
2 large handfuls of spinach leaves

2 tomatoes, thinly sliced

¼ cucumber, thinly sliced

 ½ red onion, thinly sliced

Fresh Coriander & Mint Chutney – click here for recipe

Preparation method

1.  Place the cumin, coriander, cloves, peppercorns and fenugreek into a frying pan and dry fry for 1-2 minutes until toasted.  Now place in a grinder or pestle & mortar and add the turmeric, paprika, chilli, cinnamon and salt, grind until you have a fine powder.

2.  Place the ground spices into a large bowl, add the garlic, ginger and yogurt.  Mix through until thoroughly combined.  Now add the chicken and fully coat.  Cover the bowl with cling film and place in the refrigerator overnight or at least for 4 hours to marinate.

3.  Take the chicken out of the fridge and thread them onto metal skewers leaving a 1cm gap between pieces.

4.  Preheat a grill to the highest temperature and place under the grill as close to the heat as possible.  Cook for 5 minutes and then turn the skewers over cooking for a further 5 minutes.

5.  Use a fork to slide the chicken off the skewers.  Spread the warmed flatbreads with the coriander chutney, and then add the salad items.  Top with the chicken tikka then roll up and eat with your fingers. Enjoy!

Fresh Coriander & Mint Chutney

Fresh Coriander & Mint Chutney

A wonderful cooling chutney with a kick, perfect for hot curries or as a dip!

Serves 6

Prep time: 10 minutes

Cooking time:  Zero

Ingredients

Large bunch of fresh coriander

30 mint leaves, leaves only

1 large green chilli, deseeded & roughly chopped

4 spring onions, roughly chopped

½ lemon, juice only

10g root ginger, peeled & roughly chopped

2 tsp caster sugar

¼ fine sea salt

3 tbsp natural yogurt

3 tbsp cold water

Preparation method

1.  Place all the ingredients into a food processor and blend together until you have a bright green puree.

2.  Spoon the chutney into a serving bowl.  Or cover and chill in the fridge, it will keep for up to 3 days.

Southern Indian Chicken Curry

Southern Indian Chicken Curry

A simple but extremely delicious chicken curry!

Serves 4

Prep time:  15 minutes (plus at least 10 minutes marinating time)

Cooking time:  1 hour

Ingredients

10-12 skinless, boneless chicken thighs, chopped into bite-sized pieces

1 tsp ground coriander

1 tsp hot chilli powder

1 tsp turmeric

½ tsp freshly ground pepper

1 lemon, juice only

4 tbsp sunflower oil

1 tsp black mustard seeds

2 pinches of dried curry leaves

1 large onion sliced

2cm piece of root ginger, peeled & grated

3 garlic cloves, crushed

440g tin of chopped tomatoes

200ml water

400ml tin of coconut milk

1 ½ tbsp tamarind paste

1 large handful of fresh coriander, roughly chopped

Sea salt

To serve

Basmati Rice, cooked as per instructions

Or Naan Bread

Preparation method

1.  Place the chicken in a large freezer bag with the ground coriander, chilli powder, turmeric, pepper and lemon juice.  Seal the bag and coat fully coat the chicken with the spices.  Leave to marinate in the fridge for at least 10 minutes, longer if possible.

2.  In a large frying pan or wok heat 2 tbsp of oil and add the mustard seeds and curry leaves.  When the mustard seeds start to pop add the sliced onion, stir and cover for 10-15 minutes.

3.  Now add the ginger and garlic and cook for two minutes before adding the tomatoes and water.  Bring to the boil and then reduce the heat to simmer for 15 minutes.

4.  Meanwhile in another large frying pan heat the remaining oil.  When the oil is very hot add the marinated chicken, cook for 8-10 minutes or until golden all over.  Now add the tomato sauce, coconut milk, tamarind and a good pinch of salt.  Bring to a boil and then reduce to a simmer for 30 minutes or until the sauce has thickened and the chicken is tender. 

5.  Add the coriander and stir through, serve with rice or naan bread or both, enjoy!

Prawn Curry

Prawn Curry

A very quick and easy curry to make but best of all it is delicious!

Serves 4

Prep time:  10 minutes

Cooking time: 20 minutes

Ingredients

500g/17 ½ oz large prawns, peeled and uncooked

1 tsp ground turmeric

¼ tsp sea salt

2 onions, peeled and roughly chopped

2cm fresh ginger, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

3 green chillies, deseeded and roughly chopped

2 tsp mustard seeds

1 tsp chilli powder

4 green cardamom pods

1 cinnamon stick

400ml can of coconut milk

Small handful of fresh coriander, finely chopped

Basmati rice or Indian breads to serve

Method

1.       Place the prawn in a bowl with the turmeric and salt, mix well and leave to marinate for 10 minutes.

2.      Put the onions, ginger, garlic and chillies into a food processor and blend until you have a fine paste.

3.      Heat a large pan or wok and add the oil, now add the mustard seeds, chilli powder, cardamom pods and cinnamon stick.  Fry for about 1-2 minutes until the mustard seeds begin to pop.

4.      Add the paste and fry on a low heat for about 10-12 minutes, stir frequently.  Now add the coconut milk and let simmer.  Now add the prawns to the pan and let simmer for 2-3 minutes or until cooked through.

5.      Add the coriander and serve the curry with basmati rice and Indian breads.

Vegetable Curry

Vegetable Curry

Hard to believe a generous portion of this curry recipe is low in fat and calories. It has a warm, rich flavour and is very filling!

Serves 4

Prep time:  20 minutes

Cooking time: 35 minutes

Ingredients

For the spice

5 cardamom pods

2 tsp coriander seeds

3 star anise

1 tsp cumin seeds

5 curry leaves

½ cinnamon stick, broken into small pieces

12 whole peppercorns

½ tsp fennel seeds

3 cloves

For the curry

2 tbsp vegetable oil

4cm/ 1 ½ inch fresh ginger, peeled and finely chopped

2 garlic, peeled and finely chopped

1 large red chilli, de-seeded and finely chopped

2 bay leaves

1 medium onion, peeled and chopped

2 good pinches of sea salt

150g/5 oz button mushrooms, quartered

1 courgette, diced

1 aubergine, diced

½ cauliflower, cut into small florets

1 tin coconut milk

100ml/4 fl oz hot water

3 plum tomatoes, de-seeded and diced

Small bunch of coriander, finely chopped

½ lime, juice only

Basmati rice or Indian breads to serve

Method

1.       For the spice, toast all the spices in a small frying pan on a very low heat for about 10 minutes.  Shake the pan to make sure you do not burn the spices.

2.      Place all the toasted spices into a pestle and mortar or coffee grinder and grind until you have a fine powder, set aside.

3.      For the curry, heat the oil in a large pan or wok on a low heat and fry the ginger, garlic and chilli for about two minutes.

4.      Now add the bay leaves, onion, salt and the spice mix and cook for 5 minutes and increase the heat.  Add the mushrooms, courgette, aubergine and cauliflower.  Reduce the heat, cover and simmer for 5 minutes.

5.      In a different saucepan warm the coconut milk and mix in the hot water until it all blends together.

6.      Now add the coconut milk to the vegetables, simmer for 5-7 minutes, stirring occasionally.

7.      Add the tomatoes and cook for a further 5 minutes and add the coriander and lime juice.  Season to taste.

8.      Serve the curry with basmati rice and Indian breads.

Spicy Chicken Goan Curry

Spicy Chicken Goan Curry

This is a very simple and easy to make nutritious curry packed full of flavours & freshness.

Serves 4

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients

For the curry paste

1 onion, roughly chopped

3-4 chillies, de-seeded and roughly chopped

1 tsp ground coriander

3 tsp tamarind paste

For the curry

1 tbsp vegetable oil

1 x 400ml/14 fl oz tin of coconut milk

200g/7oz spinach

Large handful of fresh mint

Bunch of fresh coriander

2 garlic cloves, peeled

Pinch of salt

1 tbsp caster sugar

4 chicken breasts, cut into chunks

300g/10 ½ oz potatoes, cut into pieces the same size as chicken

Basmati rice & Indian breads to serve

Method

1.  For the curry paste, place the onion, chillies, ground coriander, garlic and tamarind in a food processor and blend to a paste.

2.  Heat the oil in a large frying pan over a medium heat and add the curry paste and fry for 2-3 minutes.

3.  Meanwhile place the coconut milk, spinach, mint, coriander, garlic, salt and sugar into a food processor and blitz.  Add the mixture to the pan and bring to the boil and then let simmer for 5 minutes.

4.  Add the potatoes and chicken and cook for 25-30 minutes or until the potatoes are tender and the chicken is cooked through.

5.  Serve the curry with rice and Indian breads.

Cooks Tips

v You can substitute the chicken for prawns.

 

The BEST Lamb Keema Recipe

The BEST Lamb Keema Recipe

A tasty lamb and pea curry recipe that is quick to make and can be made in advance.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour
Ingredients

2 tbsp cumin seeds

1 tbsp coriander seeds

50g butter

2 tbsp vegetable oil

2 onions, peeled & chopped

6 whole cloves

1 inch of cinnamon

6 whole black peppercorns

1 tbsp garam masala

1 tsp turmeric

1 tin of chopped tomatoes

5 cloves of garlic, peeled & minced

2 inches of root ginger, peeled & grated

2-5 fresh chillies, deseeded & chopped (depending on heat preference)

500g lean lamb mince

1 small cup of frozen peas

Salt for seasoning

Method

1.  Place the cumin & coriander seeds into a dry frying pan and roast until fragrant and then grind in a pestle and mortar.

2.  Place the oil and butter into a large pan and melt and then add the onion, cloves, cinnamon and peppercorns over a medium heat until the onions are browned.  Remove the cinnamon stick and add the cumin and coriander mix with the garam masala and turmeric and fry for 30 seconds whilst stirring.

3.  Add the tin of tomatoes, garlic, ginger and chillies.  Cook the mixture over a medium heat for 10 minutes.

4.  Add the lamb and mix into the mixture breaking up the lamb.  Cover with a lid and simmer on a low heat for 35-45 minutes.  Add the peas 10 minutes before the end.  Season with salt and add more garam masala if required.

5.  This dish is best when it is cooled and reheated to allow the flavours to infuse.  Reheat in the pan and serve with basmati rice and Indian breads.

Cooks Tips

v  This dish is best when made a day in advance.

The BEST Tarka Dal Recipe

Tarka Dal

Tadka Dal is a North Indian dish and is a kind of thick, spicy soup usually served with rice or, my personal favourite, just warm chapatis or naan bread which you use to scoop it up!           
 A delicious warming, comfort food at any time!

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour
Ingredients

½ cup red split lentils

3 cups of water

½ level tsp salt

1 small onion chopped

3 cloves of garlic, finely chopped

4 tbsp ghee or clarified butter

½ tsp turmeric

½ tsp garam masala

1 small tomato

2 tsp chopped coriander

Method

1.  Rinse the lentils in cold water and put them in a saucepan with the water and salt and bring to the boil.  Turn the heat down and simmer uncovered for 20 minutes skimming off any froth.  Now partly cover the pan.

2.  Cook for a further 40 minutes stirring now and again.  At the end of the cooking time you should have a pale yellow soup like mixture.

3.  During the final 10 minutes of cooking time fry the onion and garlic in the ghee or clarified butter until the onions are pale brown.  Add the tumeric and garam masala to the onions and cook for 30 seconds.

4.  Stir the onion mixture into the cooked lentils.  Serve hot sprinkled with the chopped tomato and chopped coriander.

Cooks Tips

v  For extra zing you can add a tablespoon of lemon juice.

v  If the tarka dal is looking very pale you can add more turmeric.

Spicy Hot Lamb Korma with Rosewater

Spicy Hot Lamb Korma with Rosewater

This is a deliciously different alternative to the usual Lamb Korma you would get from your local takeaway.  Definitely worth a try!

Serves 4

Ingredients

3 green chillies, deseeded and finely chopped

75g almonds, lightly toasted

75g cashew nuts, lightly toasted

2 garlic cloves, peeled and finely chopped

2cm ginger, peeled and finely chopped

125ml water

1kg boneless leg of lamb, diced into 3cm pieces

3 tbsp vegetable oil

Salt & pepper freshly ground

1 cinnamon stick

1 tbsp turmeric

4 cloves

1 bay leaf

2 tsp ground coriander

2 cardamom pods

2 onions, peeled and finely chopped

100ml natural yogurt

Pinch of saffron, soaked in 1 tbsp warm water

75 ml double cream

1 tbsp lemon juice

1 tsp rosewater

Method

1.  Place the chillies, almonds, cashews, garlic, ginger and water into a food processor and blend into a fine wet paste.  Set aside.

2.  Heat half of the oil in a heavy based pan/wok until hot.  Season the lamb and fry in batches until browned all over.  Place the browned meat on a plate and set aside.  Add the remaining oil to the pan and add the cinnamon, turmeric, cloves, bay leaf, coriander and cardamom.  Stir fry for a minute until fragrant.  Add the onions and some seasoning, cook for 5-6 minutes stirring occasionally until soft and slightly golden.

3.  Mix the yogurt with the paste you prepared earlier, add the saffron water and mix, add to the pan and stir well.  Cook over a medium to low heat for about 5 minutes and then add the lamb pieces with any meat juices that have been released.  Stir well and gently simmer for 45 minutes – 1 hour until the meat is very tender.

4.  Before serving stir in the double cream, lemon juice and rosewater.  Heat gently and season to taste.  Serve immediately on warm plates with Indian breads and basmati rice.

Cooks Tips

v  If you like your curry really hot add another chilli.