Chicken curry baked in foil

This is a recipe from Madhur Jaffrey that works well with a busy schedule. The meal can be prepared ahead of time, and just popped into the oven to cook it. It goes well with plain basmati rice and a salad. 

INGREDIENTS:

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp paprika (Hungarian, sweet)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 2 cloves of garlic
  • 1 1/4 tsp grated ginger root
  •  3 tbsp full fat plain yoghurt
  • 2 tsp lemon juice
  • 1 level tsp salt
  • freshly ground black pepper
  • approx 650g skinned chicken pieces. Ensure that there are some deep incisions in the flesh

METHOD:

  • Mix all of the ingredients except the chicken in a bowl. 
  • Rub the marinade into the chicken, including into the incisions. 
  • Put the chicken pieces in a single layer on a bit of tin foil, and then fold the sides, top and bottom of the foil over the chicken to make a sealed packet. Leave in the fridge for at least 4 hours. 
  • Preheat the oven to 200C. 
  • Put the whole packet in the oven, and bake for 45 minutes. You can try opening the packet to turn the chicken half way through, but I find it makes little difference. 

Salmon in a tomato cream curry sauce

I’ve been reading ‘Curry Easy’ again. I had some salmon fillet from the reduced section in the co-op and Madhur Jaffrey’s recipe book had several very good ideas. I picked this one, but now I want to go and buy more salmon so I can try the other recipes too. I did tweak it a bit so I didn’t have to go to the shops again. 

This is very easy to prepare the sauce and fish in the morning, ready to cook when you get in after work. I served this with rice, and stir-fried chard.

INGREDIENTS:

  • 600 to 700g salmon fillet
  • 1/4 tsp salt
  • black pepper
  • 1/8 tsp turmeric
  • 1/8 tsp cayenne pepper
  • 1 can of chopped tomatoes
  • 250ml single cream (approx.)
  • 1 tsp salt
  • 1tsp caster sugar
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tbsp lemon juice
  • 1/4 tsp cayenne pepper
  • 2 tbsp coriander leaves
  • 1 tbsp vegetable oil 
  • 1/2 tsp whole cumin seeds

METHOD:

  • Start by dividing the salmon into 8 pieces. Season with a little salt and black pepper, turmeric and cayenne, and leave to marinade in the fridge. I used a plastic container with a lid, but a plastic bag would do. 
  • Combine the tomatoes, cream salt sugar, garam masala, ground cumin, cayenne pepper and coriander leaves. Use a soup wand to make the sauce smooth. Just before using, stir in the lemon juice. 
  • To cook the fish, heat some oil in a pan, and when it is hot, add the cumin seeds, and cook for 10 seconds. 
  • Pour in the sauce and bring to a simmer before adding the salmon pieces. Spoon the sauce over the top of the fish, and continue this way for another 4 minutes, until the fish is cooked through. 

 

Chickpea curry

This is a very easy curry to serve with baked potato, baked sweet potato, or with nan bread. It is best served warm rather than hot.

INGREDIENTS:

  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 large onion, chopped
  • 2 cloves of garlic, crushed
  • 1 inch of ginger root, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 cans of chopped tomatoes
  • 2 cans of chickpeas, drained
  • Salt and pepper
  • 1 tbsp lemon juice
  • chopped coriander leaves. 

METHOD:

  • Heat the vegetable oil in a large pan to a medium heat, and fry the cumin seeds for around 1 minute, before adding the onion, and frying until it is soft, around 7 minutes
  • Add the garlic, ginger, and chilli, and cook for another three minutes, stirring to make sure it doesn’t burn or stick. 
  • Add the remaining spices and cook for another couple of minutes
  • Add the tomatoes, bring to a simmer and then add the chickpeas, and cook for another 20 minutes. I covered the pan for the first ten minutes, and then took the lid off and stirred the curry, to ensure it didn’t stick. 
  • Season to taste with salt, pepper and lemon juice. 
  • Serve garnished with chopped coriander.

 

Beef Jhal Faraizi

I had no idea that Jhal Faraizi was designed to use up left-overs. In fact, this recipe is almost like stovies, but with more meat, and green Chillies. Madhur Jaffrey’s book Curry Easy gives a short history of the origins of the dish, which originated in Bengal. Some versions have a sauce, but this is more pared back, and quick and easy. I didn’t have any left-over potatoes or beef, so this version includes cooking from scratch. 

INGREDIENTS:

  • 4 medium floury potatoes
  • 2 tbsp rapeseed oil or other vegetable oil
  • 1/2 tsp cumin seeds
  • 1 onion, peeled and chopped
  • 2 fresh hot green chillies, chopped finely
  • around 350g beef (could be left-overs) – diced
  • 1 thumb-sized piece of ginger, roughly sliced
  •  Salt and pepper

METHOD:

  • Boil the potatoes whole, and then set aside to cool
  • Poach the beef in some water and ginger, for around 20 minutes, then strain and remove the ginger. I kept the liquid back and used it as stock in another recipe. 
  • When the potatoes are cool, peel them and cut into small dice. 
  • Put the oil in a large frying pan, and heat. When the oil is hot, add the cumin seeds and let them sizzle briefly. 
  • Add the onion, potatoes and chillies, then turn the heat down a bit, and stir, cooking until the onions are translucent, around five minutes. 
  • Add the meat, a good pinch of salt and lots of black pepper. Stir and mix for a minute, and turn the heat down very low. Press the mixture down into the pan and then cook gently for around 15 minutes. 
  • We had this with poached eggs on top. 

Prawn Biryani

We adapted this from Madhur Jaffrey’s book, Curry Easy. Her recipe uses farmed tiger prawns, which are available frozen. We used fresh local prawns. It was really delicious. We had to adjust quantities as well, as we are only cooking for two people. I added some spices and herbs from similar recipes from Iran. 

INGREDIENTS: 

  • 1 kg fresh prawns
  • 1 clove of garlic
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • salt and pepper
  • 1-2 tbsp vegetable oil
  • 2 tsp lemon juice
  • chopped coriander and mint leaves
  • 2 cardamom pods
  • 150g rice
  • Small pinch of saffron in 1 tbsp boiling water
  • 1/2 tsp Caraway seeds
  • 1 tbsp butter

METHOD:

  • Put the rice in a large measuring jug of cold water, and leave to soak. Drain off and refresh the water from time to time. 
  • Cook the prawns for a couple of minutes in boiling water, then drain. When the prawns are cold, peel the tails, and cut them in half around the middle. 
  • Put the prawns in a bowl with garlic, cumin, turmeric, cayenne, a pinch of salt and pepper and mix well. Cover and set aside.
  • Bring a large pan of water to the boil, flavoured with salt, half a teaspoon of caraway and 2 cardamom pods. 
  • When the water is boiling, add the drained rice. Bring back to the boil and cook until the rice is not completely cooked, but almost. Drain the rice.
  • In a frying pan, heat up a tbsp of vegetable oil and fry the prawns for 2 minutes or so. 
  • Mix the cooked prawns with the lemon juice, coriander and mint leaves. 
  • Grease the bottom of a large pan with the butter, then add half the drained rice, then the prawns, and then the rest of the rice. Sprinkle the top with the saffron water. 
  • Cover the rice and cook over a low heat for another ten minutes or so, until the rice is fully cooked. 
  • Carefully mix the rice and prawns, and serve. 

Goan prawn curry with coconut

We made this with some really great quality local prawns. Looks like a tradition is starting. 

INGREDIENTS:

  • 1 kilo medium or large prawns, shelled
  • 2 tbsp vegetable oil
  • 1/2 onion, finely chopped
  • Salt and pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp hot paprika
  • 250ml coconut milk (or 50g creamed coconut dissolved in 250ml boiling water)
  • 1/2 tsp turmeric
  • juice of 1/2 lemon (or 1 tsp tamarind paste)
  • 2 cloves of garlic, finely diced
  • 1cm cubed fresh ginger, finely diced

METHOD:

  • Heat the oil in a wok, or large frying pan
  • Add the onion, and fry at quite a high temperature. 
  • Add the ginger and garlic when the onion is translucent. 
  • When the onion starts to brown, turn off the heat and stir in the pepper, cayenne, paprika and turmeric. Stir to mix. 
  • Return the pan to the heat and add the coconut milk. When it starts to bubble and cook, add the prawns and lemon juice, stir and cook until the prawns are hot.

Serve with rice. 

Prawns, Garlic, Chillies, Mustard Seeds

I made these with prawns from DA and Tina. There are some great food producers locally, and they need our support, having lost their overseas markets during the Covid-19 pandemic. DA and Tina have had such a good experience selling their catch locally, they may be able to continue working this way in the future. 

https://eatdrinkhebrides.org.uk/ takes you to an evolving website for purchasing local produce.

INGREDIENTS:

  • 1 kilo of prawns. 
  • 1/4 tsp cayenne pepper
  • freshly ground black pepper
  • 1/4 tsp salt
  • 1 to 2 chopped green chillies
  • 2 tbsp vegetable oil
  • 1/2 tsp black mustard seeds
  • 1 large clove of garlic, peeled and finely chopped
  • 15 curry leaves or 10 basil leaves
  • 5 tbsp peeled chopped tomatoes (or grated tomatoes)

METHOD:

  • Shell the prawns (easier if they are quickly cooked first)
  • Put the prawns in a bowl with the cayenne pepper, black pepper, salt and chillies, and mix well. If you are working ahead of time, they can be covered and kept in the fridge for a few hours. 
  • Put the oil in a wok, medium heat. Once the oil is hot, add the mustard seeds. After a few seconds they will start to sizzle and pop. 
  • As soon as the mustard seeds start popping, add the chopped garlic, stir and then add the prawns and curry leaves. 
  • Stir a few times, and then add the grated tomatoes. Turn the heat to low and simmer for two or three minutes. 
  • Serve immediately. 

We served the prawns on a bed of noodles, but they could be served as a starter on their own, or with rice. 

Potato, cauliflower and coconut curry

For when your husband comes home with a random cauliflower. It is a longish list of ingredients, but it is very very good. 

INGREDIENTS:

  • 1 small to medium cauliflower
  • 100g creamed coconut
  • 2 tsp salt
  • 100g tomatoes
  • 2.5cm cube of fresh ginger
  • 6 cloves of garlic, peeled
  • 1/2 tsp fenugreek seeds
  • 2.5cm cinnamon stick
  • 1 medium onion
  • 2 hot green chillies
  • 4 tbsp vegetable oil
  • 1/2 tsp turmeric
  • 6 curry leaves
  • 2 medium potatoes
  • 4 eggs (optional – leave these out for a vegan version)
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1/2 tsp garam masala 

METHOD:

Prepare all the ingredients.

  • Boil the potatoes, then cool, peel and chop them into 2cm dice.
  • Separate the cauliflower into small florets, about 2cm across at the top. Cook the florets for a minute in boiling water, then drain and rinse in cold water. 
  • Pour 500ml boiling water onto the creamed coconut, and stir so it is all melted in. 
  • Peel and chop the tomatoes. 
  • chop the ginger and garlic, and put them into a small blender with a spoonful of water, and blend until smooth.
  • Finely chop the onion
  • Finely chop the chilli peppers
  • Boil, cool and peel the eggs and cut in half. 

Next, start assembling the dish. 

  • In a wok or large deep frying pan, heat the oil. When the oil is hot, add the fenugreek seeds and then the cinnamon stick. 
  • After a couple of seconds, add the chopped onion, and turn the heat to medium, stirring and cooking for a couple of minutes. 
  • Add the ginger and garlic mixture, and the chopped chilli peppers. Cook for another minute. 
  • Add the tomatoes, turmeric and curry leaves. Cook for another couple of minutes. 
  • Add about a third of the coconut milk, turn the heat to low, and simmer. As the sauce reduces, keep an eye and stir from time to time so it doesn’t stick. 
  • Add the potatoes, cauliflower, 1.5 tsp salt, another third of the coconut milk, stir and bring to a simmer. 
  • Add the rest of the coconut milk and the lemon juice, stir and then put the eggs in carefully, spooning the sauce over the eggs. Cover and simmer for a few more minutes. 
  • Sprinkle with garam masala before serving. 

This is good with flat breads such as chapati or roti. 

Venison Curry

For Christmas, we had pot-roast venison, with a lemon and horseradish gravy. We had a lot of venison for two people, so I also made this curry. It is adapted from a very odd recipe from the BBC website – the quantities were mad, and didn’t match between imperial and metric, so I sort of made up the gaps. It was delicious, although rather hot. I’d like to make it again, so here is what I did. 

INGREDIENTS:

  • 1kg venison, diced into 1 inch cubes
  • 3 cloves of garlic
  • 2cm of ginger root, grated
  • 4 tbsp olive oil
  • 2 cans of chopped tomatoes
  • 1 large onion, chopped
  • 2 tbsp kashmir chilli powder, or 1 tbsp ordinary chilli powder
  • 2 tbsp ground coriander
  • 2 tbsp ground turmeric
  • 2 tbsp crushed juniper seeds
  • 2 tsp garam masala
  • 2 tsp molasses sugar or other brown sugar or treacle
  • 2 green chillies, deseeded and finely chopped
  • 1 tbsp chopped coriander leaves
  • greek-style thick plain yoghurt
  • 500ml stock (I used the lemon gravy)

METHOD:

  • Heat the oil in a large heavy casserole dish, and fry the chopped onions over a medium heat. 
  • After around 5 minutes, add the crushed garlic, grated ginger and chopped chillies. 
  • When the onions are browning, add the venison, and stir in to cook and brown the meat.
  • Add the spices and cook for a few more minutes, stirring them in well. 
  • Add the tinned tomatoes and stock, and bring the mixture to a simmer. 
  • Cook over a low heat on the hob or in the oven for 1 1/2 hours, or until the meat is tender. If you are using left-overs, half an hour should be enough. 

To serve, stir in two tablespoons of yoghurt, and garnish with the chopped coriander. Serve with nan bread or rice, and with a side-dish of yoghurt. 

Baked Beef Curry

We are still enjoying the supply of beef from Louise’s Askernish herd, just delicious. We made this very easy beef curry last night, and reheated it the next day. It is from Madhur Jaffrey’s Curry Easy. 

INGREDIENTS:

  • 6 tbsp olive oil, or vegetable oil
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 kg stewing steak
  • 1 teaspoon whole cumin seeds
  • 225g chopped onions
  • 300ml plain yoghurt
  • 2 tbsp ground coriander
  • 2 tsp grated fresh ginger
  • 1/2 tsp cayenne
  • 1 tsp salt

METHOD:

  • Heat the oven to 180C
  • Heat the oil in a casserole dish, and when the oil is hot, add the cardamom and cinnamon, stir once and then add the meat. Keep moving the meat until is browned all over, then transfer to a bowl. 
  • In the same pan, add the cumin seeds and onions, on a medium to high heat. Keep stirring and cooking for 10 minutes, until the onion is browning. Turn off the heat when the onion is cooked. 
  • Return the meat to the pan, and then add all of the other ingredients, and bring to a simmer. Cover the pan with the lid, and put it into the oven to bake for at least an hour and a half, until the meat is tender. 

I served this with almonds browned in a little oil, and with baked potatoes.