When my son was 2 he was an extremely fussy eater. He began going to nursery some mornings where they would provide lunch before the children were collected. On most days they would tell me that he had barely eaten. However on the days where curry was on the menu he would eat some. I therefore searched for a toddler friendly curry recipe and found this one on one of the parenting forum websites. 4 years on and he still loves it. The best thing is I can cram it full of fresh veg and he doesn't even notice. I always adapt the recipe for what I have in the cupboard and I vary the ratio of coconut milk to stock but it always comes out well. The meat is tender, and the prep is easy and best of all, the whole family enjoys it!
3 diced chicken breasts
1 sweet potato diced
400 ml Coconut milk
400 ml Chicken stock
1 tblsp mild curry powder
2 tblsp oil
Chop and sweat the onions on a medium heat then turn up the heat and add the chicken. Once the chicken is sealed, add the remaining ingredients, bring to the boil and summer for 20 mins or until chicken is cooked through and sweet potato is soft.
I have recommended this recipe to many friends and all have found that their toddlers love it. If they don't like the onion, you might find it better to grate rather than chop it and if you have a really fussy eater you can set aside the chicken and blend the sauce until smooth before returning the chicken. I have added vegetables which my children would never eat and them blended them in and they have eaten it all up without complaints.
Most people always order a curry they know and love! I usually always stick to Chicken Rogan Josh, as I prefer the tomato based curry dishes and I notice that the spice levels can be slightly different depending on where you get it from, which is what I enjoy.
Therefore this recipe I whipped up is absolutely perfect for making it your own. You can make it as hot or mild as you like, add your own choice of meat or vegetables. There's no "curry rules" as I like to put it.
I use chicken, onions, peppers and a Balti paste for this recipe. However, you could add what ever meat or veg you fancy. Sometimes I get a frozen bag of mediterranean vegetables (from Asda or Aldi) and add a portion into the curry. It gives it a bit more texture, fills the plate and the flavours of the different veg adds more taste and softness!
If someone asks 'What curry is it?' I always say a Chicken Balti Curry with a kick! I use a jarred Balti paste (Paktaks or any Supermarkets own) for this recipe, but I don't see why you couldn't use a different flavoured paste. Therefore, you can call your curry what ever you like!
2 Chicken breasts - Sometimes I use frozen (3) chicken portions - cut into chunks
1 Large Onion - sliced
1 Red, 1 green and 1 yellow Peppers - sliced
1 Coriander jarred spice
1 Powdered Garlic
1 Chicken stock pot (Knorr chicken stock pots)
1 Tin of chopped tomatoes
1 Jar of Balti paste (Jarred from any Supermarket)
1 Small/medium pot of Creme Fraiche
Optional - Freshly chopped coriander and spring onion
How to make:
1. Little bit of oil to fry the chicken, onion and peppers. Sprinkle some jarred coriander spice over the meat and veg.
2. Stir in a big tablespoon of Balti paste and fry it off for 2-3 mins.
3. Add tin of chopped tomatoes.
4. Add chicken stock - Just can add the stock pot start to the pan but I usually add 200ml of boiling water to the stock pot, give it good stir and then add to the pan.
5. Whilst cooking add in approximately a tablespoon of garlic powder
6. Leave for 5-10 mins on medium heat until the sauce becomes less watery.
7. Taste and add in more Balti paste if needed - Leave cooking for 5 mins.
8. NOW FOR THE KICK - Add and stir half of the creme fraiche (150ml approx) into the pan and leave cooking for 1-2mins (keep stirring) - You can always add more if you like to cool it down.
9. YOU'RE DONE!
If you're feeling posh sprinkle some chopped coriander and spring onion on top when dished out.
I serve it with a bed of pilau rice, garlic & coriander nan bread and don't forget a nice cold beer or a bottle - I mean a glass of fresh rose'!
I love a good eat in or takeaway curry. Course though like many of you reading this review I am on a tight budget so can't have one as often as I'd like which leaves me with shop bought ones that have never impressed me very much so I'm left really to making them. The problem I always found with making my own was the amount of effort that one took or the complex list of usually quite expensive ingredients to make anything almost authentic. I remember making a curry from scratch once for friends which took almost all day to make and ended up costing me almost as much as just ordering a curry from a takeaway! With pastes and things like that I find them to go off quicker than I use them up and I hate to be wasteful so my recipe is simple, cost effective and tasty in my opinion. Once I bought the basics I now find that I can make a curry whenever I want one as I usually have everything required in!
My recipe is for chicken curry but you virtually use what you like. I have also used beef, prawns and vegetables as the base sauce of this is Vegetarian. You could try cauliflower, potato and pea curry, aubergine and courgette curry and to make a hot curry add extra chillis, for a fruity one add some dried fruit and swap the milk I use for coconut milk. This curry includes curry powder and I have several different ones. I have a mild powder as well as a hot and a tikka one and there are loads on the market priced around 49p a tub (you get plenty of meals from one tub by the way and I buy mine in Asda).
2 tbsp of oil (I use Vegetable)
2 portions of chicken (If low on money I defrost 2 portions of chicken thigh and have used 4 legs as they are smaller though you can use breast if you prefer and I simply chop the meat off the bone)
1 Large chopped onion (I use red as thats all I buy)
3 Large cloves of garlic (Minced)
3 Tbsp on curry powder
200ml Of milk
1 Tsp of tumeric
1 Tsp coriander
1 Can of chopped tomatoes
1 Tsp of chilli powder (or to taste as I use belting hot stuff and only use half a tsp though fresh can be used too and if using fresh add them to the mix when frying off the garlic and the onion.
I also use a handful of fresh mushrooms and a can of chickpeas but these are optional!
Basically I chop up the chicken so there are no bones in it. I gently fry off my onions and garlic till soft but not brown which takes just a couple of minutes to do in a large hot pan and then I add all my spices and they make a bit of a paste. If its a bit lumpy looking I add a little more oil and then I add my chicken and make sure its coated in my spicy mix and goes brown and then I add the tomatoes and the milk and leave it all on a medium heat for about half an hour stirring occasionally. I have also made this in the slow cooker which is a great idea for you busy people too. I serve mine on a jacket spud or with rice and all in all find this a great recipe to play around with!
This review is also posted on Ciao under this same username.
We all love a curry, well most people do anyway, with some liking the softer one, a korma, with others enjoying the hotter ones, which I love. Which is why I love to make a nice chicken Tikka Masala when ever I get the chance.
Chicken Tikka Masala is pretty easy to throw together, or if you don't like chicken you can use any meat at all real, even using just vegetables, (????), what ever you use it will taste as good as the ones that come from the local Indian take away.
It takes about ten minutes to prepare and about 30 minutes of cooking time.
You will need to get your hands on a few things first....
* 500g Greek yogurt
* 6tbsp tikka paste
* 3 chicken breasts, cubed
* 50g butter
* 2 onions, sliced
* 50g ground almonds
* 200ml chicken stock
You've been to the local Aldi and have all the stuff on the list, including a six pack of lager which someone must have put in your trolley.... How do you cook the dish....?
1... Mix half the tikka paste (3tbsp) with about ¾ of the yogurt and pour mixture over the chicken cubes, making sure you coat all the chicken cubes.
2... Place the coated chicken cubes on a baking sheet and grill for 15 mins, turning once, until golden and cooked through.
3... Whilst the chicken is cooking you need to melt the butter in a frying pan and fry the onions for about 10 minutes, or until softened.
4... Add the ground almonds and the rest of the tikka paste, (3tbsp) and cook for 5 mins.
5... Stir in the stock and the rest of the yogurt,
6... Carefully add the chicken to the stock and heat thoroughly.
And that's you dish done and dusted. All you need to do is scoop this over a bed of rice and enjoy.....
One of my favourite mild currys is butter chicken, and after a few different attempts I've finally found my perfect recipe for it. This is the recipe that I always go back to if I don't know what to cook and it's one that my friends and family regularly ask me to make for them. Although it's best suited to be eaten during the winter time, I still like to make it year round for a hearty, filling meal. Don't be misled by the name though, this isn't chicken slathered in butter, in fact, there is probably less butter than anything else in it, but I didn't name the dish so don't shoot me!
This is in no way healthy as it does contain butter and cream, but boy it's yummy!
3 cloves of garlic, crushed
2 tbsp garam masala
1 tbs turmeric
1 tsp cayenne pepper
pinch of salt and pepper
1 tsp extra virgin olive oil
2/3 cup ground almonds (this can be more or less depending on your own taste, I sometimes add a full cup as I like the texture)
4 tbsp butter, divided into two groups of 2 tbsp
1 onion, finely diced
1 sweet potato, diced
1 1/3 cup tomato sauce (this can be sauce or puree. Puree will make it a bit healthier but I like to use heinz ketchup as it's a bit sweeter)
1/2 cup plain greek yogurt
1/4 cup milk
1/4 cup single cream
2 large chicken breasts, diced
1) First of all, I like to prepare all of my ingredients before starting. Some people prefer to do this as they go, but I find it's easier and less messy to have my onions diced and chicken chopped before I start cooking!
2) Gently boil the sweet potato for roughly 10 minutes whilst following the next few steps, this will ensure you don't end up with hard potato in your dish.
3) Grind the garlic, garam masala, turmeric, cayenne pepper, oil, salt and pepper into a paste and set aside. You're best to use a mortar and pestle for this, but mixing it with a fork or a spoon will also work.
4) Melt 2 tbsp butter in a large pan and add the onion when the butter starts to bubble. Saute the onion for 4 minutes then add the paste and ground almonds. Toss for 1 minute.
5) Add the tomato sauce, yogurt, milk and cream to the pan. Combine and then bring to a simmer.
6) Drain the sweet potato and add to the sauce. Add the chicken and then stir in the remaining butter. Simmer for 30 minutes. You may need to simmer for a little longer depending on how large your sweet potato chunks are as they can take a bit longer to cook through, don't worry though, you chicken absolutely will not dry out if you cook for a further 5-15 minutes.
This recipe is particularly saucy so if you prefer less sauce, reduce the tomato sauce by 1/3 of a cup and only use 1/4 of a cup of greek yogurt.
I like to make a full batch of this even if I'm eating alone as I can keep it as leftovers for when I need a quick, filling meal. I tend to portion it off into 6 good portions as this can be eaten alone for a meal without any necessary additions. Depending on your appetite, you may get up to 8 portions out of this, or as little as 4 if you're particularly hungry!
To store, you can keep it the fridge in an airtight tub for 2 days, but if you plan on keeping it any longer then I suggest you freeze it. I've never kept it for more than 1 month, so I can't comment on how well it keeps and re-heats after that.
To reheat from chilled - either place in a pan on the hob and gently reheat or pop it in the microwave on high for 1 minute 45 seconds.
To reheat from frozen - defrost in the fridfe over night and then follow the above instructions. I've never tried heating directly from frozen before, but I imagine it would work quite well as there are a lot of frozen, microwavable curries on the go!
Please only reheat each portion once. Reheating chicken multiple times is never a good idea!
Thanks for reading!
One of my favourite meals is Japanese Curry, mainly with mushrooms and green beans. It is easy to do, tastes great and is different to more commonly eaten curries in this country such as Indian and Thai.
1 1/2 tablespoon olive oil
Many vegetables can be used in this curry, I usually use mushrooms and green beans however, I have listed some alternatives as well.
Yellow peppers, cut into bite-size pieces
Salt and pepper to taste
1 clove of crushed garlic
1 small sliced onion
4 cups water
1 small block (125g) Japanese curry roux, available from supermarkets as well as speciality Asian food shops
Heat 1 1/2 tablespoon of olive oil in medium pan over medium heat. Lightly fry veg for a few minutes, or until tender. Add salt and pepper to taste, put to one side. Heat 1 tablespoon of olive oil in large pan over medium heat. Lightly fry garlic and onion until onion is tender which should take a few minutes. Stir-fry with onion for a minute. Add water, stir well, and simmer on low heat for about 15 minutes. Dissolve blocks of Japanese curry roux in the soup and stir lightly.
The above makes about 6 servings but it is easily adaptable. I serve with rice, it is nicer with Japanese rice but doesn't really matter.
This salmon curry is in Sri Lankan style - meaning it has a luscious, sweet-sour savoury South Asian flavour with a slightly thinner sauce or 'gravy' than the thicker, more heavy-set sauces typical of Indian curries.
This dish has a gorgeous flavour and is not too spicy, being of medium strength spice heat. This can be easily adapted with the addition of coconut milk for a creamier, milder flavour (described below) or through the addition of more chilli powder or even chopped fresh red/green chilli during cooking or as a garnish for added kick!
Salmon is easily one of the most popular seafood options in the UK and is famous for being high in essential omega-3 fatty acids, so makes fantastic brain food.
For this recipe, either fresh or frozen salmon can be used, the best cut being salmon fillet which can be easily diced into bite-sized pieces. This curry compliments the delicious flavour of salmon brilliantly - and gives another option when deciding how to integrate more fish into your diet.
All the ingredients can be bought from any good supermarket without too much fuss (or may already be in your store-cupboard) so shouldn't be hard to source and create for a low-effort dinner.
Preparation time: 5-10mins
Cooking time: 25mins
~*~* Ingredients: *~*~
2 tbsp olive oil
Approx 600g salmon (equivalent to 3 average fillet portions) - skinned and cut into chunks
3 garlic cloves, finely chopped
1 white onion, finely chopped or thinly sliced
200g tomato puree/tomato paste
1 tsp chilli powder
1 tsp whole black peppercorns
½ tsp tumeric
½ tsp coriander power
½ tsp fenugreek seeds
½ tsp fennel (seeds or powder)
5 curry leaves
Pinch of salt
(Optional: for a creamier curry and to reduce the spicy heat to a very mild version, add ½ cup coconut milk)
~*~* Method: *~*~
1. Heat 2 tbsps of olive oil in a wide pan.
2. Add the chopped garlic and onions, frying until golden.
3. Add the following: curry leaves, fennel, fenugreek and whole peppercorns into the hot oil and heat for a few moments until the spices release their aroma.
4. Add the tomato puree, turmeric, coriander, chilli powder and salt, stirring the onions until coated.
5. Add half a cup of hot water and mix all the ingredients well to form the 'gravy'. If using coconut milk to give a creamier finish, add this at this stage. Cover the pan with a lid and bring to the boil for 10mins.
6. Add the salmon chunks, stirring gently to ensure each fish piece is coated. Be very careful not to stir the curry too vigorously once the fish is added, as it is liable to break up if treated too roughly - you want to maintain the thick, satisfying chunks of fish in their original shape without disintegration.
7. Simmer the curry for 15mins until the curry sauce has reduced and fish is cooked through.
This curry is perfect garnished with fresh coriander and served with plain boiled rice, vegetable curry and a coconut sambal for a different texture and a truly authentic Sri Lankan flavour. Enjoy!
I am not a brilliant cook and am too lazy to follow recipes that take loads of preparation or work. My ex boyfriend used to make this a lot so I stole the recipe from him when we were together. My family love it and it makes me look clever. It is a very simple recipe and can be made to serve as many people as you want by adding more or less chicken.
Preparation - 5-10mins
Marinated time - as long as you have, over night is best but even a few hours works well
Cooking time - depends on how creamy and mild you want the sauce but between 10 & 20 mins
2 green chillis - de-seeded
1 red chilli - de seeded
Juice and grated rind on 2 limes
Juice and grated rind of 1 lemon
1-2 chicken breasts per person (I normally use 4 chicken breasts for 3 people)
1 large handful of fresh basil (I normally buy a plant in the supermarket)
1 large handful of fresh coriander (same as above)
a lemon grass stalk
1 can of coconut milk
Put the chillis, rind and juice of the lemon and limes and the fresh coriander and basil into a food processor and turn on high for about 2-3 minutes until it is all finely chopped and mixed together. This is the basis of your sauce and can either be used straight away or put in a jar and kept in the fridge for up to a week. Chop your chicken breasts and place in a bowl with a lid. Mix the chilli mix into the chicken and put the lid on. Place this in the fridge to marinate for as long as you want. The lid will prevent the smell coating your fridge. Stir occasionally. Place the chicken into a very hot wok and stir until the chicken is cooked. Stir in the coconut milk. Bash the lemon grass stalk to release the flavour and use it to mix the curry in the wok. Allow to simmer until the coconut milk has evaporated a bit. The longer you leave it the less sauce you will have the and spicier it will be, I normally do it for 5-10 mins.
I serve it with jasmine rice that can be bought from the supermarket (prepared following their instructions) and a naan bread. You can use any kind of rice you prefer. Enjoy!!
Here is my favourite incredibly simple curry recipe!! It is made by Jamie Oliver as part of his Pass It On Challenge last year. I have made this for around 20 people at different times and every single one has thoroughly enjoyed it - Bon Apetit!!
2 naan breads
1 fresh red chilli
½ a cucumber
4 tablespoons natural yoghurt
Sea salt and freshly ground black pepper
A few sprigs of fresh coriander
2 x 200g salmon fillets, skin on
Scaled and bones removed
1 heaped tablespoon Patak's tandoori curry paste
1. Preheat your oven to 110°C/225°F/gas¼.
2. Pop your naan breads into the oven to warm through.
3. Halve, deseed and finely chop your chilli.
4. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds.
5. Roughly chop the cucumber and put most of it into a bowl.
6. Halve your lemon and squeeze the juice from one half into the bowl.
7. Add the yoghurt, a pinch of salt and pepper and half the chopped chilli.
8. Pick the coriander leaves and put to one side.
9. Slice each salmon fillet across lengthways into three 1.5cm wide slices and use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece.
10. Heat a large frying pan over a high heat.
11. Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through.
1. Place a warmed naan bread on each plate.
2. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon.
3. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.
Recipe taken from Jamie's Ministry of Food
This is the quickest curry recipe I know of and is really easy to do. Its brilliant to do this during the week if you want a quick but tasty and nutritious meal, it never fails with my family!! You can't really go wrong with it.
So this serves 2 people but can be easily doubled/halved.
2 tbsp curry paste (I use patak's orignial balti curry paste)
1 onion, finely sliced
200g/8oz large raw or cooked prawns, defrosted if frozen
400g can chopped tomatoes (I use morrisons own value - works brilliantly!)
large bunch fresh coriander, leaves and stalks chopped
So the easy peasy method:
1.)Drizzle some oil from the curry paste jar into a wok or large frying pan and gently heat.
2.) Add onion and sizzle over low heats for about 4 minutes util the onion has softened.
3.)Stir in the paste and cook for a few minutes longer.
4.) Stir in prawns and chopped tomatoes and simmer until the prawns are cooked through.
5.) Season, add the coriander just before serving with boiled rice and naan bread.
Simple as that.
There are 166 calories per serving, 4g fat of which 1g is saturated. Counts as one of your 5 a day and is a good source of iron and vitmin C.
Minimum shopping, maximum flavour.
CHATPATA HOT EGG MASALA -A quick and scrumptious curry
I always love the versatility of egg as it provides me umpteen opportunity to try and innovate with minimum fuss and bother.Last weekend I tried this quick spicy curry for my friends and they liked this.Their delight ensured that this chatapata curry is going to be a frequent item in our kitchen for quite some time from now.
So let me take you through the trick of the trade:
Note for you:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: Four (If you decide not to finish all by yourself
What you need:
a) Eight large eggs - hard boiled, peeled,halved
b) Three table spoon sunflower oil
c) Half table spoon cumin seeds
d) Three large onions chopped
e) One table spoon ginger garlic paste
f) Three table spoon tomato sauce
g) Half table spoon turmeric powder
h) Half table spoon chilli powder (You can take more if you want to spice it up)
i) Two table spoon salt
j) Three table milk or cream
k) Four or five green chilli chopped
l) Handful of coriander leaves chopped
How to prepare :
1. Heat the oil in large pan and add cumin seeds.as soon as they darken
2. Add chopped onions and cook to soften
3. Add ginger garlic paste and tomato sauce and stir.
4. Add turmeric powder, chilli powder spices, salt and blend till mushy
5. Gently place the eggs in curry and pour milk or cream over it .
6. Add some water and heat through a low temperature for sometime
7.Now sprinkle coriander and chopped green chilli to embellish the dish
What is next:
Your chatpata hot egg masala is ready to be served with naan, chapatti or steamed rice. I wish this quick and easy to make curry will suit your taste buds Enjoy...............
I have received great appreciation from you whenever I have come up with a recipe.Hope this is not an exception.
Recently cooked this for my wife and I and it was surprisingly simple.
A delicious beef curry, not with too many frills but just right.
It will easily serve 2 and takes about 45 minutes, which includes the prep time as well!
200g stewing beef.
1 red pepper.
1 Tablespoon of curry powder.
1 Tablespoon of Tomato Puree.
1 tin of chopped tomatoes.
1 clove of garlic
1. Chop the beef into cubes, about 1 or 2cm square and brown them off in a pan for about 5 minutes
2. Add the chopped onion and pepper and cook for a further 5 minutes. (Garlic can also go in here but as we are both not a fan we missed this out).
3. Add in the tablespoon of Curry powder and stir in.
4. Add in the tin of toms and the Tomato puree.
5. Simmer gently for a further 20 to 25 minutes.
6. If it begins to thicken up a bit too much add in some boiled water. (Some people put in coconut milk but we like it more curryish (is that even a word?))
7. After 45 Minutes serve piping hot.
Serve with either popadoms or some boiled rice. (Which you can be doing whilst the curry simmers)
Optional, Mango Chutney on the side.
A healthy meal which is low in everything.
Sorry do not know salt, fat sugar etc content but it will be low.
You can leave the onion and pepper in big pieces if that's to your taste.
Cost less than a £5, except the rice which was already in the back of kitchen cupboard.
Sometimes, nothing but a curry will do. The only thing that normally puts me of from making one at home, is (a) the smell of it lingering for days later, and (b) it never tastes as good as a shop purchased one.
Finally however, I found a recipe that is easy to make, and tastes pretty close to something from a take-away! The only difference is, is that you control the fats and what meat goes in! An because this is created with NO ready made packet mixes, or "curry powders", or my nemesis the sauce in a jar curry. (yukkk!!!) its relatively healthy!!!!.
My personal favourite amongst the numerous curry recipes out there is Chicken Tikka Masala, and the below recipe is an absolute doddle to make!!
So without further ado, this is what you do:
2 Chicken breasts diced (or equivalent quantity of Quorn!)
A drop of sunflower or vegetable oil.
1 small red chilli (de-seeded and chopped)
Pinch of Chilli powder
1/4 tsp of Cumin powder
200g of tinned tomato
50-75 ml of water
1/2 tsp Turmeric
2 tsp Garam Masala
2 cloves of Garlic sliced up or crushed.
Pinch of Salt an Pepper to taste.
A nice finger sized piece of fresh ginger, skinned and sliced.
1 medium sized onion sliced.
50-100ml of Yoghurt.
Fresh Coriander leaves chopped up (about a handful)
You fry the onions, add the garlic, ginger and chilli, cook for about 2 minutes. You then add all the spices, cook for a further 2 minutes, next add the tomatoes and water, and gently simmer for 5 minutes.
Add all of these ingredients to a food blender/liquidizer and whizz them up into a smooth thick curry "soup" put to one side!
Next fry the chicken or quorn in some hot oil, brown them, or slightly burn, then pour the previously made curry "soup" over the top. Cook this for about 20-25 minutes. Finally add some Yoghurt, and the chopped coriander leaves!
Serve with Basmati rice, and/or with Chapatis! This can be made purely with vegetables if you wanted instead! Enjoy!!
My friends visited Thailand for their honeymoon, upon their return they invited us round for tea as they had attended a Thai cookery day and wanted to cook the recipes for us that they had learnt!
Im not really a fan of very hot Indian curries and had never tasted Thai curries before. My first reaction to her Thai green curry was that it was very hot indeed, but although it was hot it was a different heat to Indian curries, I found this more bearable and very delicious indeed!
I am now addicted to Thai green curries and eat them all the time! I decided that I would get the recipe from my friend so that I could cook it at home; here is the recipe that I use:
1 cup coconut cream
2tbsp green curry paste
150g chicken breast
1.5 cups coconut milk
2-3 Kaffir Lime leaves
2tbsp palm sugar
1-2tbsp fish sauce (be careful as very strong!)
Half a red chili
Half a cup of sweet basil leaves.
Most of these ingredients can be purchased in your local supermarket; the eggplant is an aubergine for those not familiar with it. If you cannot find palm sugar then brown sugar can be used as a substitute. I had to purchase the kaffir lime leaves at my local Chinese supermarket, where all the other ingredients can also be located. Once you stock up on these ingredients you will find that they last you a while.
How to make:
- Boil the coconut cream over a low heat until the surface looks shiny and oil appears.
- Add the curry paste and cook for 1 minute or until fragrant.
- Add chicken and cook for 2 minutes then add the coconut milk.
- Bring to a boil then add the eggplant and kaffir lime leaves.
- After eggplant becomes soft season with palm sugar, fish sauce and add chili.
- Add the sweet basil leaves at the last moment and stir, remove from heat and serve on freshly cooked rice.
The first time I made this I followed the instructions to the letter and found that it was very hot indeed, far too hot for my liking, therefore the next time I made it I added less of the fish sauce and curry paste and also removed the seeds from the red chili, I then found that this was a more manageable heat, although was still hot!
Bombay Potatoes - to me this has always been fried potatoes and a dish we tend to eat every week. Have no idea why my brother has this with tomato sauce, like he does with many other dry dishes. I prefer it with fresh raita that cool spiced yogurt and cucumber mixture. In summer I love this with a slice of ripe mango.
4 medium Red potatoes
2 tbsp of corn oil
¾ tsp of mustard seeds
⅓ tsp of turmeric
Salt to taste
1-2 tsps of green masala (Grind green chillies, garlic and ginger into tiny pieces)
1-2 tbsps of coriander leaves
1. Peel and chop potatoes into small cubes.
2. Heat oil in a frying pan, when oil is hot put mustards seeds into the pan and let them pop.
3. Popping over, put your potatoes into the pan and give it a quick stir to coat the oil and mustard seeds on the potatoes. Cover and let your potatoes cook in the steam at a low heat. Keep checking you potatoes give them a quick stir if they begin to stick to the pan, if you feel it is sticking a bit too much to the pan then add a little oil.
4. Check the potatoes see if it is partly cooked, you should be able to cut into a piece of potato easily. Now to season the potatoes, sprinkle salt to season, turmeric, and dependant on how hot you want this dish 1 - 2 teaspoons of green masala.
5. Mix the seasoning well and cover and let it cook further 5- 10 minutes until the potatoes are cooked. Potatoes appearance will be yellow in colour and will have little crispy edges.
6. Garnish with Coriander leaves and serve with pickle and chapattis
(Some people use red chilly powder instead of green masala but my dad is allergic and I find the powder ends up making the corners of my lips sore, so I tend to avoid it)
A spatula is probably the ideal utensil to use as it helps you scrap it off the bottom of the pan and stir the potatoes.
Onions can be added to this dish. Sliced red onion is added after you put the potatoes in and are cooked at the same time. At the end of the dish it becomes fried onions giving a hint of its taste.
Baby or Jersey potatoes can be used with their skin on, just scrub clean and quarter them.