CST @ HOME #15
NORTH INDIAN CHICKEN WITH CORIANDER AND ALMONDS
Serves 4
900g boneless chicken thighs
50g blanched almonds
2 onions, roughly chopped
4 garlic cloves, roughly chopped
2 green chillies, roughly chopped
5cm piece of ginger, roughly chopped
2 bay leaves
1 1/2 tbsp ground coriander
1 tbsp ground cumin
1/4 tsp chilli powder
1/4 tsp tumeric
1/4 tsp paprika
2 tsp maldon salt
1 tsp black pepper
4 heaped tbsp chopped coriander leaves
140ml double cream
Cut each thigh into four pieces and colour them in a hot pan in batches with a little vegetable oil until golden. Strain onto kitchen towel to remove excess fat.
Grind the almonds in a food processor or finely chop with a knife or pestle and mortar. Set aside until later.
Blend the onion, garlic, chilli, ginger together in a food processor until finely chopped but not puréed. Alternatively chop as finely as you can with a knife.
Heat a little vegetable oil in a large, heavy based saucepan. Add the onion mixture and the bay leaves and fry until softened and starting to colour. Add the coloured chicken to the pan and stir to mix through.
Add the ground coriander, cumin, chilli powder, turmeric, paprika, salt and pepper. Stir for 3-5 minutes to let the flavours absorb into the meat.
Add 200ml water, stir over a medium heat until its reduced into a thick, rich sauce.
Add another 200ml water and bring to the boil. Reduce the heat and simmer gently for 30-40 minutes half covered with a lid until reduced and thick.
Add the chopped coriander and stir through.
Mix the ground almonds with the cream to make a smooth paste and then stir it through the curry, check the seasoning. Garnish with more chopped coriander and crushed toasted almonds.
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COCONUT DAHL
Serves 4
225g red lentils
1 onion, diced
5cm piece of ginger, grated
2 large vine tomatoes, roughly chopped
1 x 400ml tin of coconut milk
350ml water
2 green chillies, diced
1/4 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
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1 tsp cumin seeds
1/2 tsp black mustard seeds
1 onion, diced
Put the lentils in a heavy based saucepan with the coconut milk and water. Add the onion, tomatoes, chilli, ginger, tumeric, ground cumin and coriander and bring to the boil. Turn down the heat and simmer, stirring regularly to stop it sticking. Cook until the lentils are a soft ‘mush’, will take around 30 minutes.
Whilst the lentils are cooking make the tarka. Heat 1 tbsp veg oil in a hot pan and add the cumin and mustard seeds. Cover and cook until they start to pop. Add the onion and fry until well browned.
Once the lentils are cooked stir through the cooked onions and season with maldon salt, cook for a further 5 minutes.
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ONION BHAJIS
Makes 5-6
60g plain flour
1 tsp turmeric
1 tsp ground cumin
1 tsp garam masala
Salt and pepper
2 red onions, very thinly sliced into half moons
Mix the flour, turmeric, ground cumin and garam masala in a bowl with the salt and pepper.
Slowly add around 4 tbsp cold water. It may take less, it may take more. You’re looking for a thick paste like batter. If you add too much water then simply add a little more flour.
Stir through the onions. Leave in the fridge for a couple of hours to infuse and stiffen up slightly.
Heat a pan of vegetable oil, deep enough to cover the bhajis. Test the oil is hot enough by dropping a small amount of the bhaji mix in and ensuring it bubbles immediately and crispens up.
Form the bhajis loosely with your hands, do not squeeze them into tight balls. Carefully drop into the hot oil and fry until crisp. Strain onto kitchen paper.
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PUNJABI CABBAGE
Serves 4
1/2 onion, diced
1 garlic clove, minced
2.5cm ginger, grated
2 green chillies, seeded and diced
4 tbsp veg oil
1 tsp cumin seeds
1 tsp turmeric
500g cabbage, shredded
1 tsp maldon salt
1/2 tsp pepper
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp chilli powder
20g unsalted butter
Heat the oil in a frying pan over a medium heat and add the onion, garlic, ginger and chillies. Fry until softened. Add cumin seeds and tumeric and fry for 1 minute.
Add the cabbage and stir to coat well. Add the salt, pepper, ground cumin, coriander and chilli powder. Stir to coat. Add a splash of water and partially cover. Cook around 10 minutes until the cabbage is soft.
Remove the lid and melt through the butter. Serve.
