Indian Curry Recipes (3 page)
Chicken with Cashew Sauce
Making a curry with a nut paste is a classic style of cooking which came from the Moghuls, centuries ago, but is still very much in vogue in Indian cuisine. Dishes made this way are known as 'Mughlai' and have a very rich, yet delicately flavoured sauce. Serve with plain boiled or steamed basmati rice and some fruity chutney for a memorable meal.
Serves 4
50 g/2 oz/½ cup unsalted cashew nuts
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp tomato purée (paste)
15 ml/1 tbsp lemon juice
15 ml/1 tbsp cold water
5 ml/1 tsp garam masala
5 ml/1 tsp chilli powder
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp salt
400 g/14 oz chicken breast fillets, cut into bite-sized chunks
30 ml/2 tbsp groundnut (peanut) or sunflower oil
225 g/8 oz baby button mushrooms
300 ml/½ pint/1¼ cups very hot (not boiling) chicken stock
45 ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)
- Put the cashew nuts, onion, garlic, tomato purée, lemon juice, water, garam masala, chilli, turmeric and salt into a food processor and blend to a fairly smooth paste, adding a little more water if necessary.
- Place the chicken in the ceramic pot. Heat 15 ml/1 tbsp of the oil in a large frying pan, add the mushrooms and fry for 2-3 minutes or until lightly browned. Lift out of the pan with a slotted spoon, leaving any juices behind.
- Add the remaining 15 ml/1 tbsp of oil to the frying pan. Spoon in the nut paste, turn down the heat and gently fry for 3-4 minutes. Turn off the heat, then stir in the stock. Tip into the ceramic pot, then gently stir to mix everything together.
- Cover with the lid and switch the slow cooker on to Low. Cook for 4-5 hours, stirring halfway through cooking time, if possible, until the chicken is tender and the sauce fairly thick. Stir in the coriander at the end and adjust the seasoning, if needed. Serve with basmati rice and chutney.
TIP
Make sure you use unsalted cashews.
Saffron-scented Chicken
Saffron is known as the 'royal spice' in India and is used on special occasions. It is very expensive, but a little goes a long way and it adds a beautiful golden colour and aroma to food. A fresh green vegetable such as spinach or green beans will add the finishing touch.
Serves 4
4 skinless chicken breasts
15 ml/1 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp fennel seeds
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
60 ml/4 tbsp korma curry paste
A pinch of saffron strands
5 ml/1 tsp honey
250 ml/8 fl oz/1 cup very hot (not boiling) chicken or vegetable stock
2.5 ml/½ tsp cornflour (cornstarch)
30 ml/2 tbsp double (heavy) cream
150 ml/¼ pint/2/3 cup thick plain yoghurt
50 g/2 oz/½ cup toasted flaked (slivered) almonds
Salt, to taste
- Cut each chicken breast into three chunks and place in the ceramic cooking pot. Heat the oil in a frying pan, add the fennel seeds and cook for a few seconds, until they begin to sizzle.
- Add the onion to the pan and cook for 6-7 minutes until almost soft. Stir in the garlic and korma paste and cook for 1 more minute, stirring. Turn off the heat.
- Stir in the saffron, honey and stock, then tip the mixture over the chicken. Blend the cornflour with the cream, then stir in the yoghurt. Add to the cooking pot and mix well.
- Cover with the lid and cook on Low for 4-6 hours or until the chicken is cooked and tender. Sprinkle with toasted almonds and serve with rice or naan bread, mango chutney and a green vegetable.
TIP
You can use turmeric if you don't have saffron but it is not an exact equivalent.
Northern Chicken Curry
Cooking chicken 'on the bone' adds flavour and succulence to this dish. The recipe comes from the Punjab and has all the robust flavours of onions, tomatoes, garlic, ginger and garam masala. Use chicken pieces - drumsticks or chicken thighs are ideal - and remove the skins before cooking to allow the spices to penetrate.
Serves 4
8 chicken drumsticks or thighs or 4 of each
15 ml/1 tbsp plain (all-purpose) flour
Salt and freshly ground black pepper
45 ml/3 tbsp groundnut (peanut) or sunflower oil
4 whole cloves
4 green cardamom pods, split
½ cinnamon stick
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp chilli powder
5 ml/1 tsp ground turmeric
15 ml/1 tbsp ground coriander
200 g/7 oz/small can chopped tomatoes
450 ml/¾ pint/2 cups very hot (not boiling) chicken or vegetable stock
5 ml/1 tsp garam masala
- Remove the skin from the chicken pieces, rinse under cold water and pat dry with kitchen paper (paper towels). Season the flour with salt and pepper and use to lightly dust the chicken. Heat 30 ml/2 tbsp of the oil in a large frying pan and fry the chicken until browned on all sides. Lift out of the pan with a slotted spoon, leaving any fat and juices behind and transfer to the ceramic cooking pot.
- Add the remaining oil to the pan. Fry the cloves, cardamom pods and cinnamon stick for a few seconds until aromatic. Add the onion and fry for 5-6 minutes until beginning to colour, then stir in the garlic, ginger, chilli, turmeric and ground coriander. Cook for a further minute.
- Turn off the heat, then stir in the tomatoes and stock. Pour over the chicken pieces, cover with the lid and cook on Low for 5-7 hours, or until the chicken is cooked and very tender.
- Lift the chicken pieces on to serving plates. Stir the garam masala into the sauce, then taste and adjust the seasoning, if necessary. Spoon the sauce over the chicken. Serve with Mushroom Pilau or Lemon-scented Rice.
TIP
Meaning 'warming spice mix', garam masala can be added at the start of cooking, but is more usually stirred in at the end. It contains a mixture of cassia leaf, black pepper, coriander, cumin, chilli, cardamom, cloves, fennel, mace and nutmeg.
Chicken Mangalore
Coconut and chillies are typical ingredients of Mangalorean cuisine. Although food from this region of South India is often hot and fiery, this is a mild to medium curry. A wild variety of spinach grows in abundance here, so Spiced Spinach Rice or a simple side dish of steamed baby spinach leaves makes an excellent accompaniment.
Serves 4
8 chicken drumsticks or thighs, or 4 of each
75 ml/5 tbsp desiccated coconut
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 60 ml/4 tbsp frozen diced onion
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
15 ml/1 tbsp coriander seeds
4 whole cloves
1.5 ml/¼ tsp ground cinnamon
1-2 red chillies, seeded and finely chopped, or 5-10 ml/1-2 tsp red chilli purée (paste)
4 tomatoes, roughly chopped
400 ml/14 fl oz/1¾ cups very hot (not boiling) chicken or vegetable stock
Salt and freshly ground black pepper
- Remove the skins from the chicken pieces, rinse under cold water and pat dry. Place in a single layer in the ceramic cooking pot.
- Put the coconut in a dry non-stick frying pan and gently toast over a medium heat for a few minutes until golden, stirring all the time. Tip on to a plate.
- Add the oil to the pan and fry the onion for 6-7 minutes, until beginning to soften. Add the garlic, ginger, coriander seeds, cloves, cinnamon and chillies and cook for 2 minutes, stirring frequently.
- Turn off the heat and stir in about half of the toasted coconut along with all of the tomatoes and stock. Pour over the chicken. Season with salt and pepper.
- Cover with the lid and cook on High for 2½-3 hours or on Low for 5-7 hours or until the chicken is thoroughly cooked and tender. Check the seasoning again.
- Sprinkle with the rest of the coconut and serve with Spiced Spinach Rice.
TIP
As an alternative, you could serve this with naan bread and steamed spinach.
Chicken with Red Lentils
Dhanzak is a popular dish among the Parsi community where it is often made on Sundays due to the long preparation time. It's traditionally served with brown rice and a cachumbar salad. This is a simplified version and is particularly good made in the slow cooker.
Serves 4
15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
1 green chilli, seeded and finely chopped, or 5 ml/1 tsp green chilli purée (paste)
2.5 ml/½ tsp chilli powder
5 ml/1 tsp ground turmeric
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp soft brown sugar
15 ml/1 tbsp wine vinegar
200 g/7 oz/small can chopped tomatoes
4 skinless chicken breasts, each cut into 3 large pieces
175 g/6 oz/1 cup red lentils
2 large potatoes, peeled and cut into 4 cm/1½ in chunks
750 ml/1¼ pints/3 cups very hot (not boiling) chicken or vegetable stock
Salt and freshly ground black pepper
10 ml/2 tsp garam masala
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)
- Heat the oil in a large frying pan and gently cook the onion for 7-8 minutes until almost soft. Stir in the garlic, green chilli and chilli powder, turmeric, ground coriander and cumin. Cook for a further minute, stirring all the time.
- Add the sugar, vinegar and tomatoes to the pan and gently heat for a few minutes. Tip the mixture into the ceramic cooking pot.
- Add the chicken, lentils and potatoes to the pot and stir. Pour in the stock and season with a little salt and pepper. Mix everything together, then cover with the lid and switch on the slow cooker.
- Cook on High for 2-3 hours or Low for 4-6 hours or until everything is tender and the lentils have soaked up most of the stock to make a thick sauce.
- Stir in the garam masala and chopped coriander, then check the seasoning again before serving with brown rice and a cachumbar salad.
VARIATION
For a prawn dhanzak, leave out the chicken and substitute 400 g/14 oz large raw prawns, thawed if frozen and drained in a sieve (strainer), for just the last 45 minutes of cooking time.
Chicken Biryani
This is a lightly spiced chicken and rice dish with golden caramelised onions and the added crunchy texture of cashew nuts. You can buy cashews ready toasted or prepare your own by dry-frying in a non-stick pan over a medium heat for a few minutes.
Serves 4
400 g/14 oz/large can of fried onions in olive oil
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp biryani curry paste
1 litre/1¾ pints/4¼ cups very hot (not boiling) chicken stock
700 g/1½ lb diced chicken breast or 4 chicken breasts, cut into thin strips
300 g/11 oz small florets of fresh or frozen cauliflower
200 g/7 oz/8 tbsp frozen peas
300 g/11 oz/1½ cups easy-cook (converted) rice
Salt and freshly ground black pepper
150 g/5 oz/1½ cups unsalted toasted cashew nuts
60 ml/4 tbsp chopped fresh or thawed frozen coriander (cilantro)
- Put the onions, garlic and curry paste in the ceramic cooking pot. Pour in a small amount of the stock and stir until the curry paste is blended, then stir in the rest of the stock.
- Add the chicken, cauliflower, peas and rice and season to taste with salt and pepper. Stir, then cover with the lid and switch on the slow cooker to High.
- Cook for 1-1¼ hours or until the chicken is cooked through and the rice is tender and has absorbed most of the stock.
- Stir the nuts and fresh coriander into the rice, then spoon on to warmed plates and serve straight away while hot, topped with a spoonful of thick plain yoghurt along with a large pile of popadoms.
TIPS
If you prefer, less expensive unsalted roasted peanuts may be used instead of the cashews.
If you can't find canned fried onions, prepare your own by frying 2 finely sliced onions in 30 ml/2 tbsp light olive oil over a low heat for 12-15 minutes, stirring frequently until lightly browned.
Chicken Jalfrezi
Jalfrezi or jhal frezi means 'dry fry' and so this hottish curry has little sauce. It is cooked for a relatively short time in the slow cooker, so keeps all the fresh flavours of the tomatoes and pepper. For a creamy finish to this dish, stir in some yoghurt at the end of cooking.
Serves 4
45 ml/3 tbsp groundnut (peanut) or sunflower oil
8 skinned boneless chicken thighs, halved
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
5 ml/1 tsp ground turmeric
1.5 ml/¼ tsp ground cinnamon
1.5 ml/¼ tsp ground cloves
150 ml/¼ pint/2/3 cup very hot (not boiling) chicken or vegetable stock
1 green (bell) pepper, halved, seeded and sliced
6 tomatoes, roughly chopped
Salt, to taste
45 ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)
75 ml/5 tbsp thick plain or Greek-style yoghurt (optional)
- Heat 15 ml/1 tbsp of the oil in a pan and fry the chicken for 2-3 minutes, turning until beginning to brown in places. Transfer to the ceramic cooking pot.
- Add the remaining oil to the pan and fry the onion for 7-8 minutes, until almost soft. Add the garlic, ginger, ground coriander, cumin, turmeric, cinnamon and cloves. Cook, stirring, for 1 minute.
- Turn off the heat and stir in the stock. Tip the mixture over the chicken, then add the green pepper and tomatoes and season with a little salt. Stir well.
- Cover with the lid and cook on High for 2 hours or on Low for 4 hours. Stir in the chopped coriander, then taste and adjust the seasoning, if necessary. For a creamy sauce, stir in the yoghurt. Serve with basmati rice.