–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––

Friday, 11 December 2009

Friday Night Chicken Curry


Sometimes the end of the week doesn't seem complete without a good curry. I don’t know what it is, but there’s something strangely addictive about Indian food and when work has left you depleted mentally and physically, a gloriously spicy dish is the perfect perk up, which I love to regard as a treat.
However, it is all too easy to get a takeaway or pick up a ready-meal version from the supermarket. This is absolutely fine, but often the guilt seeps in and I have to put in the effort to make my own.

The following recipe is my concoction which is inspired by a jalfrezi. It is quite spicy as there are chunks of chilli pepper in it. For this one I used the long Spanish chillis which are reasonably fiery but are easy to regulate the amount used, in terms of heat required. Of course it is all a matter of personal taste, so feel free to adjust the quantity to satisfy your needs.

Ingredients
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp fenugreek seeds
1/4 tsp black mustard seeds
1/4 tsp kalonji seeds (nigella seeds)
2 tblspns groundnut oil
4 cloves garlic, crushed finely to a pulp
inch piece fresh ginger, grated
2 medium onions, finely chopped
6 dried curry leaves
1/2 tsp ground turmeric
1/4 tspn cayenne pepper
1/2 tspn paprika
can tomatoes
2 tblspns tomato puree
4 chicken breasts, cut into 1 inch pieces
red capsicum pepper, de-seeded and cut into 1 inch chunks
2 red chilli peppers, de-seeded and roughly sliced
low fat yogurt (strained)*

Method
Heat a frying pan and put in the cumin and coriander seeds and dry roast them over a medium heat until they just begin to colour and give off their aromas. Remove from the heat and allow to cool. Tip them into an electric coffee grinder and grind them to a powder and set aside.

In a large pan, heat the oil and put in the mustard, fenugreek and nigella seeds and fry gently until the mustards seeds start to pop and you can see the fenugreek seeds beginning to go a shade darker.
Add the onions and fry on a medium heat until they soften. Add the garlic and ginger and cook until the raw garlic smell disappears, stirring all the time.

Now add the ground coriander and cumin along with the cayenne pepper, turmeric, and paprika. Crumble in the curry leaves. Stir-fry gently for a couple of minutes.

Add the tinned tomatoes, squishing them with your wooden spoon and then stir in the tomato puree. Allow the sauce to bubble gently for about 10 mins, stirring occasionally. Season to taste.
A little water maybe added if the sauce becomes to thick.

Put in the chicken and stir to mix in, making sure it is covered by the sauce and let it all simmer gently for about 15 mins.

Add the peppers and chillies and continue to cook for a further 10 mins until the peppers soften.
Just before serving stir through the strained yogurt.*

*to strain yogurt, place a clean thin cloth inside a sieve and place over a jug. Spoon the yogurt into the cloth and leave to stand for a couple of hours or overnight in the fridge. There should be liquid left in the jug, discard this, and you’ll be left with very thick yogurt in the cloth. I find that when strained, the yogurt behaves better in cooking and it also has such a rich creamy texture – you’d never know that it was low fat.

0 comments:

Related Posts with Thumbnails

A Delicious Cloud

:: Cuisine: Asian :: Cuisine: British :: Cuisine: Chinese :: Cuisine: Danish :: Cuisine: European :: Cuisine: Finnish :: Cuisine: French :: Cuisine: Greek :: Cuisine: Hungarian :: Cuisine: Icelandic :: Cuisine: Indian :: Cuisine: Italian :: Cuisine: Mediterranean :: Cuisine: Mexican :: Cuisine: Middle Eastern :: Cuisine: Moroccan :: Cuisine: North African :: Cuisine: Norwegian :: Cuisine: Oriental :: Cuisine: Scandinavian :: Cuisine: Swedish :: Cuisine: Thai "Spouse Specials" A Slice of Cherry Pie A Taste of the Unexpected Absolute Press Accompaniments Aiden Byrne Alan Coxon Alcoholic Drinks Ale-Gar Almond Ancient Greek Vinaigre Anjum Anand Apples Aromettes Ashbourne Asparagus Bacon. Baileys Real Food Company Bakewell Baking Barbecue Basil BBC Beans Bed and Breakfast Beef Beetroot Bere Marsh Farm Beverages Bill Granger Bill McCarrick Bipin's Masala Birthday Biscuits and Cookies Bish Muir Blackberries Blackberry Blagger's Banquet Blakeney Bolludagur Book Reviews Books Bramley Apple Week Bramley Apples Bread Breakfast Breckland Orchard Breton Breton Cake Brett Cohen Bristol Britain British British Pie Week British Sausage Week Brittany Brunch Brussels Sprouts Bun Day Buns Bursting Day Butternut Squash. C.J. Jackson Cafe Cakes Carrots Casseroles • Stews Celebrations Cheeky Spouse Cheese Cherries Cherry Chestnuts Chicken Chives Chocolate chocolate cake Chocolate Unwrapped Chocri Christmas Chutney Cider Claire Martinsen Clarissa Dickson Wright Cley Cley Smoke House Cley-next-the-Sea Cloudberries Cloudberry Coast Coffee Cold Remedy Comfort Food Competition Condiments Confectionery Conversions Cookbooks Cool Cuisine Côtes d'Armor Cotswold Legbar Crackers Cream Cripbreads Culture Curries Dairy Damian Allsop Danish Danyel Couet David Oliver Fine Foods David Thompson Derbyshire Desserts Distillery Douwe Egberts Douwe Egberts Aromettes Dressings and Marinades Drinks Easter Eating Out Edible Flowers Eggs Elderberries Elderberry Elderflowers Europe Events Farm Farmhouse Breakfast Week Fennel Festivals and Shows Fettouma Benikrane Finland Fish Fish at the Fox Fish Market Fishmonger Flapjacks Flavoured Bread Flavours and Spices® Flax Flax Farm Flowers Food By Alan Coxon Food from Many Greek Kitchens foodbyalancoxon.com Foodies Festival France Frugal Fruit Fudge Fudge Kitchen Gadgets Gaia's Kitchen Game ganache Gardening Gin Gingerbread Gordon Ramsay Great Glen Game Greece Green Books Hafod Cheese Henry Dimbleby Herbs Hertfordshire Historic Food Historic Food Range History Hodder and Stoughton Holkham Holkham Beach Honey How To I Love Curry Iceland In Print In the Media Ingredients Jam Jamie at Home Jamie Oliver John Vincent Jon Birchall Josceline Dimbleby Julia Parsons Julia Ponsonby Karen Nethercott Kent King's Walden Kitchen Garden Kitchen Garden Companion Kitchen Helper Kitchen Tips KoL Lactofree Lactose Intolerance Lahloo Tea Lamb Lanvollon Lavender Leftovers lemon Lemon Balm Lent Leon Leon Book 2 Naturally Fast Food Letchworth Food Festival 2010 Letchworth Garden City Letchworth Living Light Meals Linseed Local Producers London Loquats Love Farm Made in Great Britain Madhur Jaffrey Madhur Jaffrey's Ultimate Curry Bible Madsen Magazine Magog Muffins Main Course Mark Diacono Marsh Marsh Samphire MasterChef LIVE 2009 Matt Armendariz Meat Medieval Mediterranean Merchant Gourmet Mexico Milk Mint Moomins Cookbook Moroccan Cooking Muffins Murdoch Books MyBooks Nanna Rögnvaldardóttir National Chocolate Week National Curry Week Natoora New Holland Publishers News Nordic Norfolk Occasions Offley Hoo Oils On A Stick Open Farm Sunday Oregano Oysters Pancake Day Pancakes Paris Pasta Pastes Pastries Pastry Paul Wayne Gregory Peak District Peas Picnic Fayre Delicatessen Pie. Pies • Flans • Tarts Pilkington Farms Plums Pork Pies Pork. Potatoes Potty: Clarissa's One Pot Cookbook Poultry Pre-Prepared Foods Preserving and Pickling Press Product Reviews Products Puddings Quadrille Publishing Quickasteam Quince Quirk Books Rabbit Radio Radishes Radisson Blu Hotels Ramsay's Best Menus Ramsoms Rants Raspberries Raspberry Raw Food Raw Nibbles Read and Reviewed Ready Meals Real Food Festival 2008 Real Food Festival 2010 Recipes Every Man Should Know Relish Restaurants Reviews Reykjavik Rice • Grains • Pulses Risotto roasting Roman Vinaigre Rosemary Sage Salads Salmon Salt Marsh salted caramel Saltmarsh Sambocade Sami Malila Samphire Samphire Shop Sandwich Sauces Sausages Savoury Pancakes Scandinavian Scandinavian Cookbook Scandinavian Kitchen Sea Seafood Seeds SelfMadeHero Sereena; Alexa; Priya Kaul Serious Pig Shake Up Your Wake Up Shellfish Shopping Shrove Tuesday Simon and Schuster Sipsmith Skyr Sloe Wine Smoked Fish Smoked Haddock Snacking Salami Snacks Soup Special Offer Spices Spirits Sprengidagur Spring Taster Box Squash Squirrel St David's Day Stephanie Alexander Stocks Stories Strawberries Suffolk Summer Susan Russo Sweetmeats Tea teapigs Tesco Tessa Kiros Tests Thai Food The Artisan Food Trail The Artisan Smokehouse The Big Chocolate Tea Party The Big Yum The Billingsgate Market Cookbook The Chocolate Festival The Great Exhibition 2012 The Josceline Dimbleby Collection The Kitchen Trials The Pearl Fisher The Scandinavia Show The Three Sisters Indian Cookbook The Use-It-All Cookbook Thomasina Miers Three Counties Kitchen Three Counties Radio Thyme Tips Toastabags Tomatoes Total Greek Yogurt Tove Jansson Tracklements Traditions Travels Tried and Tasted Trina Hahnemann Twitter Two Fat Ladies Union Hand-Roasted Vegan Vegetables Vegetarian Vinegar Vodka Wahaca Wales Watercress Week Watercress. Weights and Measures West Whelks Whitstable Wild Food and Foraging Wild Garlic William Curley Willian Winter Warmers Wiveton Wiveton Hall Wiveton Hall Fruit Farm Writing Yogurt