CST @ HOME RECIPE #10
Serves 2
FOR THE CURRY POWDER, (if you want to make your own, shop bought is fine though)
2 tbsp ground cumin
2 tbsp ground coriander
2 tsp tumeric
1/2 tsp cayenne pepper
1/2 tsp mustard seeds
1/2 tsp ground ginger
Grind the mustard seeds in a blender or with a pestal and mortar. Mix all the spices together well and store in an airtight container or jar.
FOR THE CHICKEN MARINADE
1 .5 tsp curry powder, shop brought or make your own as above
1 .5 tsp paprika
1 red chilli, halved lengthways and cut into 4
1 thumb sized piece of ginger, sliced
3 garlic cloves, halved lengthways
FOR THE CURRY SPICE MIX
1/2 tsp toasted cumin seeds
1/2 tsp toasted mustard seeds
1 tsp curry powder
FOR THE MURG LABABDAR/CHICKEN CURRY
250g chicken thighs, boned, skin on
1 small onion, finely diced
2 cloves garlic, minced
2 tsp grated fresh ginger
100ml water
50 ml cream
2 heaped tbsp natural yoghurt
1 tbsp tomato purée
FOR THE GOBI MATAR
1/2 small cauliflower, broken into small florets
100g peas, fresh or frozen
1 tbsp olive oil
75ml water
1/4 tsp salt
1/2 tsp toasted cumin seeds
1/2 tsp toasted mustard seeds
Start by marinating the chicken. Mix the curry powder and paprika with a little vegetable oil to loosen and add the chilli, ginger and garlic. Stir through the chicken. Leave to marinade overnight if possible but up to 3 days is best.
Now make the curry. Start by frying the chicken, heat a frying pan large enough to hold all the chicken and add the chicken and the marinade, including the chunks of chilli, ginger and garlic. Fry on a low heat turning every so often, until the chicken is well browned. Remove from the pan and reserve the chilli chunks to add to the sauce, discard the ginger and garlic. Whilst the chicken is frying start the sauce. Start by frying the onion in 1 tbsp olive oil for around 10 minutes or until soft and translucent.
Add the garlic, ginger, curry spice mix and 1/4 tsp salt and cook for around 1 minute until the garlic is soft.
Stir in the curry spice mix and the tomato purée, cook for 3 minutes to cook out the tomato purée and spices.
Stir in the water and the yoghurt and cut the chicken into chunks and add along with the reserved chilli pieces too. Cover with a lid and simmer on a medium heat for around 10 minutes until the sauce is rich and thick. Turn the heat to low whilst you now cook the rice and the Gobi Matar.
To make the Gobi Matar, heat the olive oil and fry the cauliflower for around 10 minutes, stirring, until caramelised around the edges and browned.
Add the water, peas and cumin and mustard seeds. Add the salt and cover the pan. Cook 5 minutes or until the cauliflower is tender and the peas are cooked through.
Now you’re ready to serve. Once the rice is cooked stir the cream through the curry, off the heat.
Garnish the curry with a dollop of natural yoghurt, shredded fresh coriander and diced fresh tomatoes. Serve the Gobi Matar on the side.
GARLIC AND CORIANDER NAAN BREADS
Makes x6
FOR THE NAAN BREAD DOUGH
7g dried yeast
125ml warm water
2 tsp caster sugar
300g strong white bread flour, plain flour will also be fine if you don’t have strong flour
1/2 tsp baking powder
1/2 tsp salt
25g butter
150ml natural yoghurt
FOR THE GARLIC AND CORIANDER BUTTER
75g butter
2 cloves of garlic, minced
Handful of fresh coriander, roughly chopped
1/4 tsp ground cumin
Put the warm water in a bowl with the yeast and 1 tsp of the caster sugar. Leave 10-15 minutes to let the yeast activate and become frothy.
In a second bowl put the flour, the remaining 1 tsp of caster sugar, salt and baking powder.
Make a well in the centre, melt the butter and add to the flour along with the yeast mixture and the yoghurt. Mix with a wooden spoon to bring together then mix with your hands. If it’s very dry add splash more water, if it’s too wet add a little more flour. It needs to be a soft dough but not too wet that it won’t come together into a dough. Knead on a floured surface for 5-10 minutes.
Put into a bowl, cover with a T-towel and leave to prove for around 1 hour until doubled in size.
Now make the garlic and coriander butter. Melt the butter with the garlic and ground cumin and a pinch of salt over a medium heat in a saucepan. Take off the heat and add the chopped coriander.
Once the dough has doubled in size, take it out of the bowl and knock it back to take out the air. Divide into 6 equal parts and roll into balls.
On a floured surface roll the dough out using a rolling pin into rounds.
Take a large frying pan and put on a high heat. Once very hot, brush the dough with some of the garlic and coriander butter. Put in the pan buttered side down, fry 1-2 minutes before flipping over and frying 1-2 minutes more on the opposite side. Remove from the pan and brush generously with more of the garlic and coriander butter. Repeat for the remaining 5 naan breads. Serve!
ALLERGIES: milk/gluten
