A spicy Indian Easy Chicken Tikka Masala

Chicken Tikka Masala

Ingredients

• 
  
• 1 fresh red chilli deseeded chopped
• 1 garlic clove peeled chopped
• 15 g fresh ginger peeled chopped
• 2 tbs olive oil
• 1 pinch smoked paprika *to taste
• 1/2 tbs garam masala
• 1/4 tsp ground cumin *to taste
• 1 tsp tomato paste
• 3 sprigs fresh coriander chopped
• 500 g (fillets) chicken thighs
• 1 brown onion peeled chopped
• 1/2 red capsicum deseeded chopped
• 1/2 green capsicum deseeded chopped
• 400 g canned diced tomato
• 100 mls plain yoghurt

• Method

  • STEP 1Blitz the chilli, garlic, ginger and oil in the food processor, or crush with a mortar and pestle. Set aside coriander stalks for marinade.
  • STEP 2Add paprika, garam masala and tomato paste, plus coriander stalks and blitz again to form a paste.
  • STEP 3Cut slits into the chicken and rub the paste into the slits and over the chicken pieces.
  • STEP 4Place the chicken into a bowl and leave for about 1 hour.
  • STEP 5Add some oil to a large pan and on medium heat, fry the onions and capsicums along with ¼ teaspoon extra garam masala, smoked paprika and the cumin.
  • STEP 6Cook gently for 10 minutes
  • STEP 7Add tinned tomatoes and the yoghurt, then add the chicken and simmer gently for 15-20 minutes until cooked.
  • STEP 8Serve on a bed of rice with chopped coriander as garnish.

  Notes

  Because we like our curries hot, I added 2 chillies. I added a pinch of safron to the rice cooker which resulted in a warm, smokey orange tinted rice. Papadams are a nice accompaniment.

If you like hot and spicy you will like this

Chili Chicken

Ingredients

• 
  
• 250 g frozen spinach
• 2 tsp ground turmeric
• 3 tsp garlic minced
• 3 tbs vindaloo Indian curry paste
• 2 onion large sliced
• 3 red birdseye chilli
• 750 g chicken breast fillet sliced
• 250 g egg noodle
• 750 mls coconut cream
• 1 L chicken stock (liquid)

• Method

  • STEP 1 Fry onions in a little oil.
  • STEP 2 Add chicken and fry for a couple of minutes
  • STEP 3 Add garlic, turmeric, chilli and vindaloo paste, and stir and cook for another minute.
  • STEP 4Add stock, spinach and coconut cream, then simmer for five minutes.
  • STEP 5 Cook noodles separately, drain and add to laksa.

  Notes

  This is really yummy served with a nice fresh bread stick, you can adjust the paste and chilli to how hot you want it.

A quick, easy and healthy vegetarian curry.

Chickpea and Lentil Curry

Ingredients

• 
  
• 1 onion finely chopped
• 2 garlic clove large crushed
• 1 tbs oil
• 1 tsp chilli powder *to taste
• 1/2 tsp salt
• 1 pinch black pepper *to taste
• 1 tsp ground turmeric
• 1 tsp hot smoked paprika
• 1 tbs ground coriander
• 1 tbs ground cumin
• 878 g canned chickpeas rinsed drained
• 880 g canned chopped tomato
• 1/4 cup red lentils optional
• 1 tsp garam masala
• 1 tbs fresh coriander *to decorate

• Method

  • STEP 1Heat oil in a medium pan.
  • STEP 2 Add onion and garlic and saute until onion is transparent, stirring constantly.
  • STEP 3 Add chilli powder, salt, turmeric, paprika, cumin and coriander and cook for 2-3 minutes.
  • STEP 4 Add chickpeas and undrained tomatoes; and lentils if using, stir until combined. Simmer, covered, over low heat for 20 minutes, stirring occasionally.
  • STEP 5 Add garam masala.
  • STEP 6Simmer, covered, for 10 more minutes.
  • STEP 7Garnish with chopped fresh coriander leaves.

  Notes

  I love this curry wrapped up in pita bread, which has been heated over a gas flame for a few minutes.

This recipe is so easy to make and tastes absolutely delicious.

Chicken Korma

You'll never get take-away chicken korma again.

Ingredients

• 
  
• 3 chicken breast fillet chopped
• 150 g button mushrooms
• 1 green capsicum diced
• 2 red onion small diced
• 1 apple diced
• 3 garlic clove crushed
• 400 g canned chopped tomato
• 200 mls coconut milk
• 3 tbs mild curry powder
• 8 cup basmati rice
• 1 tbs olive oil

• Method

  • STEP 1 Stir-fry the chicken fillets in a wok. Set aside.
  • STEP 2 Fry the onions, pepper and garlic for 2 minutes.
  • STEP 3 Add the mushrooms and apple and fry for a further 3 minutes.
  • STEP 4 Add the chicken and the curry powder and stir fry for 2 minutes.
  • STEP 5 Add the tomato and coconut milk and simmer for 25 minutes.
  • STEP 6 Meanwhile cook rice according to the packet directions.

A very tasty and simple Thai curry

Chicken and Pumpkin Red Curry

Ingredients

• 
  
• 2 tsp peanut oil
• 3 tbs red Thai curry paste
• 1 onion cut into wedges
• 2 garlic clove diced
• 1 lemongrass stalk thinly sliced
• 850 g (fillets) chicken thighs quartered
• 400 mls coconut milk
• 1 cup chicken stock (liquid)
• 700 g pumpkin chopped
• 1 tbs fish sauce
• 2 tsp lime juice
• 1/3 cup basil shredded

• Method

  • STEP 1Place a large saucepan over medium-high heat. Add oil and curry paste and cook for 1 minute or until aromatic.
  • STEP 2 Add onion, lemongrass, garlic and chicken and cook until browned.
  • STEP 3 Add coconut milk and stock and simmer, covered, over low heat for 15 minutes.
  • STEP 4 Add pumpkin and simmer uncovered, for 15 minutes or until tender.
  • STEP 5 Stir through fish sauce, lime juice and basil.
  • STEP 6 Garnish with extra basil and serve with steamed rice.

  Notes

  I use vegetable oil as I have to maintain a peanut free household. I also replace the lime juice with lemon juice when necessary. I prefer the Mae Ploy brand curry paste.

This Indian curry dish is without doubt the best butter chicken I have ever had.

Butter Chicken

Ingredients

• 
  
• 500 g chicken thighs cubed
• 100 g natural yoghurt
• 10 g garlic chopped
• 1 tsp garam masala
• 300 g chickpeas mashed
• 500 mls tomato juice
• 20 g honey
• 1 tsp ground fenugreek seeds
• 125 g butter
• 250 mls cream

• Equipment

  • 1 frying pan

  • Method

    • STEP 1Mix together yoghurt, garlic, garam masala and chick peas.
    • STEP 2Pour over chicken and marinate for several hours or overnight.
    • STEP 3Cook chicken and marinade in a frying pan until chicken turns white.
    • STEP 4Add remaining ingredients and cook, uncovered for 1 hour.
    • STEP 5Cover during cooking if chicken dries out too much.

    Notes

    You can use 250 g of butter but I feel 125g is healthier and the flavour is the same. Chicken breast can also be used. Cut into 4cm cubes.

A great beef vindaloo curry. This is a very hot dish but it's worth it.

Brian's Beef Vindaloo

Ingredients

• 
  
• 1 1/2 kgs chuck steak (beef) diced
• 3 onion large diced
• 6 garlic clove crushed
• 1/2 cup white wine vinegar
• 1/2 cup olive oil
• 300 mls beef stock (liquid)
• 4 tbs tomato sauce
• 4 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground fenugreek seeds
• 1 tsp ground cardamom
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp black pepper
• 1/2 tsp whole cloves
• 2 tsp chilli fresh crushed
• 6 bay leaf
• 3 tsp cornflour
• 3 tsp water

• Method

  • STEP 1Fry onions and garlic in half of oil until golden and soft.
  • STEP 2Mix spices in a bowl and fry gently with onions for ten minutes.
  • STEP 3Add vinegar and tomato sauce and stir in well.
  • STEP 4In a separate pan, fry steak in the other half of oil until just cooked.
  • STEP 5Add beef stock and onion mix, bring to boil and cook until steak is tender.
  • STEP 6Reduce heat and simmer stirring every few minutes until mixture thickens.
  • STEP 7 Serve with  basmati rice.

  Notes

  To thicken, mix 2-3 teaspoons of cornflour with enough water to form a paste, and add while simmering. Rump steak can also be used.