a super quick and very yummy buttery Korma curry.

Korma Butter Chicken

Ingredients

• 
  
• 700 g chicken breast fillet diced
• 1 1/2 tbs butter
• 2 garlic clove crushed
• 3 tbs korma Indian curry paste *to taste
• 420 g tomato soup
• 1/2 cup plain yoghurt
• 150 mls light cooking cream
• 1/4 cup fresh coriander chopped

• Method

  • STEP 1Heat a little oil in a heavy based saucepan or deep frypan.
  • STEP 2Add the chicken and cook until just sealed and no longer pink. Remove the chicken including the pan juices and set aside.
  • STEP 3Reduce the heat and add the butter, garlic and curry paste to the pan and stir for 2-3 minutes.
  • STEP 4Stir through the soup, yoghurt and cream and add the reserved chicken and juices.
  • STEP 5Simmer gently for 10-12 minutes until the chicken is tender and the sauce thickens slightly. Stir regularly.
  • STEP 6Serve over rice and sprinkle with chopped fresh coriander leaves.

  Notes

  Lovely served with Basmati rice and some steamed vegetables as a side. This is not a hot curry and the amount of curry paste can be adjusted to suit individual tastes. I prefer to use the Bulla brand of cooking cream as it has a better consistency than other brands that I have tried.

This is simply delicious indian vegetable Dish

This is simply delicious

Ingredients

• 1 tbs oil
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 4 tsp ground coriander
• 1/3 tsp chilli flakes *to taste
• 1 tsp ginger minced
• 1/2 tsp black pepper
• 280 mls milk
• 2 tbs white vinegar
• 400 g canned chopped tomato
• 1 tbs tomato puree
• 2 tsp brown sugar
• 1 tsp vegetable stock powder
• 1 mixed vegetables diced

• Method

  • STEP 1Place spices in a small bowl.
  • STEP 2Place the oil in a large saucepan and heat.
  • STEP 3Add spices and gently cook. Once the spices start sizzling add the vinegar.
  • STEP 4Add the tomatoes and stir.
  • STEP 5Add the milk, sugar, stock and vegetables.
  • STEP 6Cook until vegetables are tender.
  • STEP 7Serve on rice.

  Notes

  Vegetables may be pre-cooked to reduce the cooking time. The curry gets better each day and lasts up to 3 days. Vegetables such as root vegetables, beans, peas and cauliflower work best, in season. I also add almonds or paneer, or tofu to this dish.

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.