Kerala Chicken Curry

This Kerala Chicken curry with coconut milk is simply delicious, bursting with flavours of authentic Kerala cuisine. It's got robust, rustic flavours of pepper, fennel, coconut, chillies and curry leaves. Serve with rice, roti, appam or pilau-it goes perfect with everything! 

Ingredients:

To marinate the chicken

• 500g chicken breast (bone-in cut chicken preferred), cut into bite size pieces
•  ¼ tsp Kashmiri chili powder
• ½ tsp salt
• ½ tsp garam masala powder
• ¼ tsp turmeric powder

For the curry:

• 2 tbsp coconut oil
• 1 large onion, sliced or diced finely
• ½ tsp grated ginger
• ½ tsp grated garlic
• ½ cup chopped tomatoes, optional
• ¾ cup coconut milk

For Garam Masala:

• 1 tsp garam masala
• ½ tbsp coriander powder
• ½ tsp Kashmiri chili powder

Tempering:

• 1 tbsp coconut oil
• 1 dried red chili, break and remove seeds
• 2 shallots, sliced thinly
• 1 sprig curry leaves

Method:

Marinate the chicken with chili powder, salt, pepper, turmeric and garam masala. Set aside while you are preparing the rest.

Add 3 tbsp of water to the Garam Masala spice, mix well into a paste and set aside

Heat the coconut oil in a pan. Add onions and sauté until they turn golden. Add the ginger and garlic paste and sauté for another minute. Add in the tomatoes if using and cook for another 5 minutes.

Add in the marinated chicken and sauté on a medium heat for another 5 minutes. Stir in the Garam Masala spice paste. Cover and cook on a low heat until the chicken is fully cooked and tender. If the pan is too dry, add ¼ cup of hot water.

Pour in the coconut milk, stir well and let it simmer for 5 minutes until the sauce is slightly thick.

Taste taste to add more salt or pepper.

In another small pan, heat the coconut oil and fry the shallots until it turns soft. Add curry leaved and dried red chili. When the curry leaves turn crisp, remove and pour this over the Kerala Chicken Curry.

Serve hot.

 

Lamb Balti

 

This lamb balti curry is a great example of a homecooked  British Indian balti. It's fresh and tangy with plenty of aromatic spices and a good kick of chilli heat. This recipe made with fall apart tender lamb and delicious aromatic homemade curry sauce. If you love Indian restaurants curries, you will definitely enjoy this lamb curry.

This balti curry is one of the most popular British Indian Restaurant dishes and also known as Balti Gosht. Balti means bucket and Gosht means red meat, lamb, mutton or beef. Balti curry originated in Northern India and Pakistan and is recreated in Britain. 

Ingredients:

• 500g boneless lamb; lamb leg or shoulder
• 3-4 shallots
• 4 cloves garlic, pounded finely
• 1 tbsp finely pounded ginger
• 2-3 tomatoes, chopped
• 3 tbsp cooking oil
• 2 tsp salt, or to taste
• 1 cup water , add more if needed
• 3 tbsp yoghurt, full fat
• 3-4 green chili, cut half lengthways
• handful coriander leaves, roughly chopped
• ½ tsp garam masala, add in the finishing

Spices:

• 2-3 bay leaves
• 4-5 green cardamoms
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp garam masala
•  ½ tsp coriander powder

Method:

Heat the large heavy-bottom pan into a medium heat, drizzle vegetable oil . Once the oil is hot, add the bay leaves, cardamoms, cumin seeds and sauté for a few seconds.

Add the onions and cook for 2-3 minutes until the onions are soft and translucent. Follow with the pounded garlic, ginger and stir well until the onions are slightly brown.

Next add the lamb pieces and continue stir until the meat is no longer pink.

Then add the spices, turmeric, chilli powder, garam masala, coriander powder and salt to taste.

Cook for another 1-2 minutes and add the chopped tomatoes. Continue to cook until the tomatoes are soft and reduced.

Next pour in the water and bring it to a simmer. Close with lid and cook on low-medium heat for 45 minutes to 1 hour until the lamb is soft and tender. Give a good stir occasionally. 

Now stir in the yoghurt and continue cooking for another 4-5 minutes. Turn off the heat and sprinkle ½ tsp of garam masala, chopped coriander and fresh green chillies. 

Prawn Masala

 This prawn curry is super simple to make and you will love this amazing Indian flavours. Prawns are cooked in spicy and fragrant masala made with onions, tomatoes, Indian spices and herbs. It goes well with plain steamed rice, dosa and flatbreads like naan, roti or chapati.

Ingredients:

• 20 raw king prawns
• 1 tsp fennel seeds 
• 10 curry leaves
• 1 medium onion, sliced
• 1 cup chopped tomatoes
• 1 inch ginger, finely pounded
• 5 cloves garlic, finely pounded
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp coriander powder
• ¼ cup water
• salt to taste
• 3 tbsp oil
• coriander leaves for garnishing

Method:

Heat the oil in a pan. Add fennel seeds and curry leaves. Let them sizzle a bit. Add the sliced onions and fry until fragrant.

Add the finely pounded ginger and garlic. Let them fry for a few minutes. Followed by chopped tomatoes and cook them until slightly soft.

Add turmeric powder, red chili powder and coriander powder. Sauté them over medium heat until the raw masala cooks. Fry until the oil separate to the sides of the pan.

Add the cleaned and deveined prawns to the masala. Cook until pink, add water and salt, cover with lid for a few minutes.

Remove lid and cook over medium high heat to thicken the masala. Moved from the heat and garnish with coriander leaves. 

Serve with rice as side.

Mint Raita

 This is a quick and easy mint raita that is perfect with papadums, onion bhaji, pakoras or almost everything!

Clean flavours, bright, tasty, super easy to make and versatile. There is not a lot not to like about this. 

Ingredients:

• 200g yogurt
• ½ cup fresh mint leaves
• 2-3 tsp water
• ¼ tsp red chili powder
• ¼ tsp roasted cumin powder
• ½ tsp chaat masala
• salt to taste

Method:

Take the yogurt in a mixing bowl. Whisk until smooth. Keep covered in the fridge until you make the mint leaves paste.

Rinse ½ cup of fresh mint leaves, then place them in a small grinder. Add 2-3 tsp water to grind to a fine or semi-fine paste.

Add the mint paste along with it's juices to the curd.

Add the spices powder; ¼ tsp red chilli powder, ¼ tsp roasted cumin powder and ½ tsp chaat masala. Also add salt to taste.

Mix everything very well. Then check the taste and add more spices or salt if needed.

Serve & enjoy!

Sweet Tamarind Chutney

 Tamarind chutney is a spiced, sweet and tangy sauce served with Indian chaat snacks or fried snacks like samosa, kachori or pakoda. This sweet and tangy tamarind chutney is extremely flavourful and tastes delicious. A well prepared Tamarind Chutney elevates the taste and flavour of chaats and snacks.

Ingredients:

• 70g seedless tamarind
• 2¼ cups water, divide
• 1 tsp oil
• ¼ tsp cumin seeds
• ¾ cup jaggery, if you don't have, can be replaced with brown sugar
• ½ tsp cumin powder
• ½ tsp kashmiri chili powder
• ½ tsp kala namal, or black salt
• ¼ cup granulated sugar
• ¼ tsp salt
• ¼ tsp ginger powder
• ¼ tsp red chili powder

Method:

Add seedless tamarind in a pan and add 1½ cups water to it.

Put it on heat and bring to boil. As soon as it comes to boil, turn off heat, cover the pan with a plate and let it remain like that for 30 minutes.

Then transfer the mixture to a blender and blend to a fine paste.

Sieve the mixture using a strainer to get rid of all the fiber. Add additional ½ cup water while sieving the mixture.

Now heat the oil in a wok on medium heat. Add cumin seeds and let the cumin seeds splutter.

Add in the prepared tamarind paste and mix well.

Add jaggery, sugar and mix until the jaggery and sugar dissolve, around 2-3 minutes. Then add cumin powder, Kashmiri red chili powder, kala namak, salt, ginger powder and red chili powder. Mix everything well.

Simmer the chutney on medium heat for around 6-7 minutes until the chutney thickens. Taste test and adjust sweetness accordingly. Also you can simmer more for thicker chutney. 

Let the chutney cool down and store in a airtight glass container in the refrigerator. Serve sweet tamarind chutney with samosa, chaats, etc.

Chicken Madras

A rich, fragrant and relatively hot curry, chicken madras is easy to make at home in one pan. Serve with your favourite naan, flatbread, or basmati rice, its a great Friday night curry!!

I like a hot curry now and then, but not so hot you can't taste the flavours and you are sweating at the table! This curry can be made as hot as you like. We are using madras hot curry powder for the heat, but you can add in more heat with fresh chillies, or less heat by swapping out the madras powder to regular medium or mild curry powder.

Usually you blend the onions, garlic, ginger and tomato into a smooth paste but you can use this simple recipe tips. This curry sauce is not completely smooth, but it is so rich, tasty and flavourful. You can cook everything in one pan and no need to use a food processor. Perfect curry to cook for busy days.

Ingredients:

• 4 cloves garlic, finely grated
• 1 tbsp ginger, finely grated
• 1 medium size onions, finely chopped
• 3 tbsp tomato puree
• 3 tbsp cooking oil
• salt to taste
• 1 tsp dried fenugreek leaves
• some coriander to serve and garnish
• 1½ cup water

Chicken & Marinade:

• 450g-500g chicken breast
• ½ tsp turmeric
• ½ tsp paprika
• ½ tsp Madras curry powder
• ½ tsp salt
• 1 tsp cooking oil

Spices:

• 1 tsp Madras curry powder
• 1 tsp paprika powder
• 1 tsp cumin seeds
• 1 cinnamon stick
• ½ tsp turmeric

Method:

Cut the chicken breast into medium bite pieces. Mix the chicken pieces well with turmeric, paprika, curry powder, salt and oil. Let it sit aside and marinate for 10-15 minutes.

Gather all the spices, finely chop and grated onions, garlic, ginger and coriander.

In a large pan, heat the oil over medium-high heat. Sauté the cumin seeds and cinnamon tick for a few seconds.

Add the chopped onion and sauté until translucent, then follow with the garlic and ginger paste. Stir continuously, until the onion are light brown. Then place the chicken pieces, turmeric, paprika and curry powder, and stir for a minute.

Follow with tomato puree and water. Stir well until all the ingredients are combine evenly.

Crush the dried fenugreek in hand and sprinkle over the chicken. Close the lid and cook with low heat for 8-10 minutes until the meat is tender.

Add salt to taste. If the gravy is too thick, add a bit more water to your preference consistency. Turn off the heat and transfer to serving plate.

Garnish with chopped coriander and serve with basmati rice or naan or even both!!

Enjoy!!!

South Indian Sambar

Sambar is a South Indian stew made with lentils and vegetables. It is comforting, super flavourful and a staple in many home across India. It is best when paired with dosas, idlis, appams or tice, which are all the perfect vehicle to mop up this amazing stew.

The most common lentils used to make a sambar are split yellow peas (toor dal) and red lentils, but sometimes chana dal (chickpea) are also used.

Use any vegetables of your choice or what you have in your fridge but some traditional additions are, eggplants, carrots, beans, tomato, raddish, potatoes or even okra (lady fingers).

Ingredients:

• ½ cup toor dal (yellow split peas)
• 1 tbsp oil
• 1 tsp coriander
• ½ tsp cumin seeds
• ½ tsp asafoetida
• ½ tsp turmeric
• ¼ tsp red chili powder or paprika
• ¼ tsp black pepper
• ¼ tsp ground fenugreek
• 1 cup chopped carrot
• 1 cup chopped potatoes
• 1 cup green beans
• 1 medium onion, chopped
• 1 cup chopped zucchini (or squash or pumpkin)
• ½ cup chopped tomato
• 3 cups water
• ¾ tsp salt, or to taste
• 1 tbsp tamarind paste, soaked in 1 cup warm water

For tempering:

• 1 tbsp oil
• ½ tsp mustard
• 10-15 curry leaves

Method:

Rinse toor dal well, then soak in warm water for 10 minutes. Drain then boil them in 2 cups water over medium heat for 30 minutes or until they are fully cooked. Use a spoon or spatula to mash the cooked peas and set aside.

In a large pot over medium-high heat, add the oil, then fry the coriander, cumin seeds, asafoetida, turmeric, chili powder, black pepper and fenugreek for 5-10 seconds before adding all of the chopped vegetables and 3 cups of water. Add the salt. Bring it to a boil, cover, and reduce heat to medium. Cook for 10 minutes.

In the meanwhile, soak the tamarind in 1 cup of warm water. After 5 minutes mash the tamarind water with a spoon or your fingers. Strain the tamarind juice into the pot slowly. Add the cooked, mashed toor dal to the vegetables and cook for another 5 minutes.

Make the "tempering" by heating the oil in a small saucepan then adding the mustard seeds. They will sizzle and may pop, so keep a lid handy. After a few seconds add the curry leaves. Immediately remove from heat and dump this seasoned oil, seeds and curry leaves into the sambar. Stir them in and taste the dish for seasoning, adjust and serve with rice. 

Dhaba Chicken Curry

A traditional North Indian dish inspired by the road side restaurants known as Dhabas. Rustic chicken curry cooked in a rich onion-tomato masala flavoured with basic Indian spices. Juicy and succulent marinated chicken pieces are cooked in a simple, spicy tomato onion curry flavoured with whole spices, ginger, garlic and yogurt. I served the Dhana Chicken Curry with rice and my homemade sourdough roti/Phulka. The link is: https://yummymummyrecipes.blogspot.com/2023/05/sourdough-rotiphulka.html

Ingredients:

For marination:

• 600g mini chicken fillet, or choice of your preferred chicken part  
• 1 tsp ginger garlic paste
• 1 tbsp lime juice
• ½ tsp salt
• 1½ tsp Kashmiri red chili powder
• ¼ garam masala powder

For the curry:

• 5 tbsp cooking oil
• 3-4 whole cloves
• 4-5 whole black peppercorns
• 1 inch piece of cinnamon stick
• 2-3 whole dry red chillies
• 1 cup grated red onions
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• ½ cup chopped tomatoes
• ¾ cup plain yogurt, whisked with 2 tsp plain flour)
• 1½ tsp coriander powder
• ½ tsp turmeric powder
• 1½ tsp Kashmiri red chili powder
• 1 tsp salt or to taste
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tbsp Kasuri methi
• 3 tbsp chopped coriander

Method:

For marination: Add chicken, ginger-garlic paste, lime juice, salt, red chili powder and garam masala powder in a large mixing bowl. Mix well until all combine. Set aside while making the curry.

For the curry: Lightly crush cloves, black peppercorns and cinnamon stick in a mortar and pestle and set aside.

Heat the oil in a large pan on high heat. Once the oil is hot, add the crushed spices and dry chillies and let them crackle for 2-3 seconds.

Add the red onions and cook on medium-high heat until they turn slightly brown, about 5 minutes, stirring frequently.

Add ginger and garlic and cook until onions are nicely browned. (about 5 minutes).

Now, add the marinated chicken to the pan and cook for 5-6 minutes, stirring frequently.

Add tomatoes and cook for another 2-3 minutes.

Add yogurt and cook for another 2-3 minutes.

Now add coriander powder, turmeric powder, red chili powder, cumin powder and salt and mix well.

Reduce the heat to low.

Add ½ cup of water and mix well.

Cover the pan with a lid and cook on low heat until the chicken is tender (about 30 minutes). Stir a few times while cooking.

Add garam masala and Kasuri methi and cook for another minute.

Add some water if the curry is too thick, and bring it to a boil.

Check for salt and add more if needed. Garnish with chopped coriander and serve.

Chicken Karahi

Karahi is named after the pan in which it was originally cooked-a heavy, often cast-iron pan that is similar to a wok, but rounder with a flatter base. Traditionally, meat would be simmered and stir-fried in this karahi in an open fire.

Chicken karahi distinguishing features are it's rich, tomatoey base and a fragrant finishing of green chili peppers, coriander and silvers of ginger.

Ingredients:

• ¼ cup of cooking oil or ghee
• 600g chicken breast, cut into bite pieces. You may use any part you prefer
• 500g tomatoes, finely chopped
• 5 cloves of garlic, minced
• 2 tbsp minced ginger
• salt to taste
• 2 tsp paprika or kashmiri red chili
• 1 tsp crushed black pepper
• 1 tsp chili flakes
• ½ tbsp cumin powder
• ½ tbsp coriander powder
• 2 green chillies, slit in half lengthwise
• handful or coriander, chopped
• ¼ cup ginger cut into fine matchstick pieces

Method:

Heat the oil in a pan, (or a karahi wok if you have) on high heat.

Add the chicken and stir the chicken constantly until he chicken begins to take on golden colour in some places.

Add in the minced ginger and garlic. Give this a fry alongside the chicken, again stirring constantly and ensuring nothing burns. Continue to fry this until the raw smell of the ginger and garlic begins to fade.

Add all the chopped tomatoes and spices. Stir in and allow this all to cook on high, stirring to ensure nothing catches at the bottom of the pan.

Continue to cook this for 15 minutes, over high heat. The oil will separate, the tomatoes will thicken and begin to coat the chicken, and you will see holes begin to bubble in the gravy. The chicken should be cooked through at this point once the oil rises to the top and you see the holes coming through.

Add the coriander and green chillies, stir in, turn the heat down to a low heat and allow everything to simmer together for 5 minutes with the lid still off.

Serve with the matchstick-cut ginger and additional coriander/green chilli if desire. Goes well with hot rice!

Kerala Style Chicken Curry

Kerala Style Chicken Curry aka Nadan Kozhi, is a fragrant South Indian creamy coconut curry. Generous pieces of chicken in a rich aromatic Kerala curry sauce bursting with South Indian flavours of curry leaves, black pepper, fennel and coconut. 

This Kerala chicken curry goes well with plain rice, ghee rice, appam or any breads like roti, paratha or chapathi.

Ingredients:

• 600g-650g of chicken, with bone or boneless
• 1 medium size onions, thinly sliced
• 1 medium size tomato, finely chopped
• 500g potato, cubed
• 2-3 green chillies, slit lengthy
• 2 tbsp ginger & garlic paste, pounded finely
• 2 tsp red chilli powder
• 1½ tbsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp garam masala
• 1 cup coconut milk
• 2-3 sprigs curry leaves
• 2 tsp lemon juice
• 1½ tsp salt
• 3 tbsp cooking oil or coconut oil
• 2 tbsp chopped coriander leaves

Tempering 1:

• 4-5 cloves
• cinnamon, about 2 inch
• 1 bay leaf
• 2-3 petals star anise
• ½ tsp fennel seeds

Tempering 2:

• 2 tsp oil
• 2 tbsp finely chopped onion
• 2 cloves garlic, finely chopped
• 1 sprig curry leaves

For marination:

• ¼ tsp red chilli powder
• ¼ tsp black pepper powder
• a pinch of turmeric
• ½ tsp salt

Method:

Cut the chicken into bite size pieces. Add the marination ingredients to the chicken and mix well. Keep it in the fridge for at least 30 minutes.

In a cooking pan, heat the oil on medium high heat and and do the tempering 1 with the given ingredients. Add the sliced onion, green chillies and curry leaves. Sauté it with a pinch of salt until transparent. Add in the pounded ginger & garlic paste, fry until the raw smell disappears, takes about3-4 minutes. Add in all the powdered spices and fry for another minutes.

Add the marinated chicken, chopped tomato and sauté for 4-5 minutes or until the chicken is half cooked. Now add in the cubed potatoes and give it a mix. Add 1 cup of water and cook it covered, until the chicken and potatoes are cook. 

Once cooked, add in the coconut milk and let it cook to a boil. Meanwhile, heat another pan and do the tempering 2 with 2 tsp of oil. Once the oil becomes hot, add in the chopped onion, garlic and curry leaves. Fry until the onion becomes golden. Add to the chicken curry and also add in the chopped coriander and lemon juice. Mix well & serve immediately.

Indian Chicken Stew with Potatoes

I have a urge to have a saucy Indian dish for this cold winter night to pair it with some nan bread or even rice. Looking for something creamy, tomato-based and comes with potatoes. Eventually I found a recipe that tick my boxes. This recipe is adapted from Seasons & Suppers.

Don't let the long list of ingredients put you off. Once you build up your spice collection, you will realized that many of the recipes are within reach. This stew is packed with flavour and heat, depending on how much  cayenne pepper you add. Searing and then simmering the chicken in the sauce keeps the white meat tender and moist. And, like most stews, it tastes better the second day-if it lasts that long.

Ingredients:

• 3-4 tbsp vegetable oil
• 4 large skin-on/bone-in chicken breasts or boneless
• ½ tsp salt
• 1 tsp ground pepper
• 1 small onion, finely chopped
• 4 cloves garlic, chopped
• 1 tbsp finely grated ginger
• 2 tbsp tomato paste
• 2½ tsp garam masala
• 2½ tsp ground cumin
• 1 tsp ground turmeric
• 2 tsp ground coriander
• ½-¾ tsp cayenne pepper, depending on how spicy you prefer
• 3 cups of chicken stock
• ¾ cup chopped tin tomatoes
• ½ cup double cream
• 500g potatoes, cut into ¼" thickness ( you can use white, Yukon Golds, Maris Piper)

Method:

Heat vegetable oil in a large pan over medium heat. Season chicken with salt and pepper and place skin side down in to the pan. Cook until golden brown without turning, about 8-10 minutes. Transfer chicken to a plate.

To the same pot, add onion, garlic and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, about 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cook, stirring often until tomato paste is beginning to darken, about 4 minutes.

Add chicken pieces, chicken stock, chopped tin tomatoes and cream to pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 hours. If using bone-in chicken, remove chicken to a plate and carefully remove chicken from the bone and discard skin and bones. Cut or pull chicken into bite-sized pieces. Return chicken pieces to the pot.

Add potatoes to the pot and cook partially covered, until potatoes are fork-tender and sauce is thickened, 30-45 minutes. Stir every so often to ensure the sauce hasn't thickened too much and potatoes aren't sticking to the bottom of the pot. If sauce is too thick, thin with a bit more chicken stock.

To serve, spoon the stew into a shallow bowl and place a large dollop of yogurt on one side. Sprinkle with some fresh coriander or parsley and serve with nan bread on the side. Alternately, spoon stew over some warm white rice.

Chicken Dopiaza

Dopiaza curry is an ancient Indian dish that is become a favourite worldwide. And it is not surprising, big, bold tastes of spice and lots of onions make this one seriously tasty curry.

Dopiaza means two onions in Persian. But is is not really two onions. It's onion two ways. It refers to a delicious curry recipe using a base of onion puree as well as additional onions for a delicious sauce that can be used with a variety of different meats or proteins.

It is a popular choice at Indian takeaways or restaurants across the UK and other parts of the world.

I like to serve this with simple pilau rice.

Ingredients:

• 550-650g boneless chicken breast or thighs, cut into bite pieces
• 1½ cup of chicken stock
• 2 tsp freshly grated ginger
• 3 cloves garlic, pureed
• 1 tsp turmeric powder
• 1½ tsp cumin seeds
• 2 tsp ground coriander
• ½ tsp chilli powder, depending on your spice level
• 2 tsp garam masala
• 4 green cardamom pods
• 450g onion, chopped
• 1 large carrot, chopped
• 80ml natural yoghurt
• 2 tbsp tomato puree
• 3 tbsp cooking oil

Method:

Bring a small saucepan of ½ cup of water to boil and add 250g of the chopped onion. Boil until soft, drain and puree with a hand blender or in a food processor. Set aside.

Heat a deep frying pan over a medium-high heat, add the oil. Add in the remaining onion and carrots and fry for a few minutes to soften.

Add the garlic, ginger, cumin, coriander, turmeric, chilli powder, garam masala and tomato paste. Stir until paste-like. Add a little drop of water to prevent sticking if needed.

Add the chicken meat and add the cardamom pods. Add in the onion puree and bring to a boil, then reduce heat slightly and simmer for 15-20 minutes. The liquid should have reduced down into a thick gravy that coats the chicken. If it is still liquidly, turn up the heat a little to allow it to bubble gently.

Spoon some of the gravy into the yoghurt, to bring the yoghurt to room temperature and then remove dopiaza from the heat and stir in the yoghurt.

Decorate with some chopped coriander & serve with plain rice

Malabar Chicken Curry

 Malabar Chicken Curry is a Kerala-style chicken curry cooked in coconut oil and has a distinct taste from the use of curry leaves, spices, coconut paste and coconut oil. The sauce is luscious and creamy, and the coconut flavour shines through. You can dip and slurp your way through this for your lunch and dinner with some rotis, appam, rice or even slices of bread! It is pretty easy to bring together as well.

Ingredients:

• 1 kg chicken breast, cut into bite sizes, or chicken bone-in

Marination for Chicken:

• 1 tsp salt
• ½ tsp black pepper powder
•  ½ tsp turmeric
• 1½ tsp red chili powder
• ½ tsp Madras curry powder

For the Curry:

• 2-3 tbsp coconut oil, or any vegetable oil
• 2-3 dried red chilies
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1 sprig curry leaves
• 2 sticks cinnamon, broken
• 1 inch ginger, finely chopped
• 2 cups grated coconut
• 1 medium onion, finely chopped
• 2-3 cloves garlic, minced
• ½ cup tomato puree
• ½ tsp red chili powder
• ½ tsp cumin powder
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp black pepper powder
• 2 tsp Madras curry powder
• 1 cup coconut milk

Ingredients for "Tadka"

• 2 tbsp coconut oil
• 2-3 small dried red chili
• 1 tsp mustard seeds
• ¼ cup grated coconut
• a sprig of coconut leaves

Method:

Wash the chicken and add the spices for marination. Use your hand to coat the chicken piece ensuring the chicken are well coated. Cover and allow to sit in the room temperature for 2-3 hours.

In a large non-stick pot, heat some coconut oil. AS soon as the oil gets hot, add dried chili, mustard seed, black peppercorns, curry leaves, cinnamon stick and chopped garlic. Sauté this on medium low heat for 30 seconds. The mustard seeds will splatter so keep your face and hands away.

Add the grated coconut and toss until it turns light brown and aromatic.

Add onion and garlic. Cook until onion turns soft and translucent. Add tomato puree and cook until the rawness of tomato goes away.

Add red chili powder, coriander powder, cumin powder, black pepper powder, turmeric powder and Madras curry powder. Cook over low heat for 5 minutes or until the spices gets cooked completely.

Add chicken into the pot. Toss well to coat the spices with the chicken. Roast the chicken over medium-low heat for 5 minutes. Keep stirring continuously. Don't let the spices catch to the bottom of the pan. 

Pour the coconut milk in and stir well until combined. Add a sprig of curry leaves. Stir lightly. Cover and cook for 15 minutes on low heat.

To make the tadka, in another non-stick pan, heat some coconut oil. A soon as the oil gets hot, add curry leaves, dried red chilies, mustard seeds and grated coconut. Toss lightly until the coconut turns light brown and nutty. Take it off the heat.

Pour the Tadka on the chicken and serve immediately with rice or roti.

Easy Tarka Dal

Serve this great-tasting, healthy Easy Tarka Dal with steaming rice or naan bread for a delicious flavourful meal. This recipe is great for vegetarians/vegans or anyone looking for a meat-free option. It's the perfect accompaniment for spicer curries! This recipe is adaptable and can be made with almost any lentils.

Ingredients: 

• 1 cup red lentils (masoor dal)
• 3 cups water
• 1 green chillies, optional
• ½ tsp turmeric powder

For Tarka:

• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 dried chilli
• 1 medium onion, diced
• 1 inch ginger, minced
• 3 cloves garlic, minced
• 1 tomato, diced
• ½ tsp turmeric powder
• ½ tsp chilli powder
• ½ tsp coriander powder
• salt to taste
• 2 tbsp coriander leaves

Method:

Wash the lentils in the water until clear. Drain and set aside.

Add lentils, water, turmeric powder, green chilies to the saucepan and simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 15-20 minutes.

Once the lentils are cooked, simply whisk it through for a smooth consistency. Add another ¼- ½ cup water if the dal is too thick. Season with salt.

Tadka for Dal: Heat 1 tbsp oil in another pan and add cumin seeds, fennel seeds, dried chillies and allow the seeds to pop.

Add onion, ginger, garlic and fry for 3-5 minutes until translucent.

Add the tomatoes, spice powders, salt and stir. Cook again for another 1 minute.

Garnish with coriander leaves and serve with rice or roti for a comforting Indian meal.

Spicy Tomato Almond Chutney

 Spicy Tomato Almond Chutney is a simple delicious and nutritious accompaniment to any Indian bread, like phulka, dosa and idli. This delicious chutney can be ready in 15 minutes !

Ingredients:

• 1 onion
• 2-3 tomatoes, diced
• 3 dried red chillies
• 5 cloves garlic
• 4 cloves
• ¼ cup almonds
• 1 small ball tamarind, about a size of marble
• 2 tbsp chopped coriander
• salt to taste

Method:

Heat oil in a pan, sauté the onions, tomatoes, dried chillies, garlic, cloves and almonds one after another. Take it off the heat and let it cool. Then transfer it to a blender, add salt and tamarind and blitz to make a smooth chutney.

Garnish with chopped coriander. Serve as side with any dish!

Sourdough Roti/Phulka

This is a simple traditional Indian flat bread with a touch of sourdough starter. Amazingly it is only made with only 4 ingredients!!

What is the difference between chapati and phulka? Chapati is made on a tawa only and roasted with oil or ghee. Whereas phulka are partially cooked on the tawa and pater puffed on direct flame. Also chapati is usually larger in size than a phulka. 

Ingredients:

• 260g whole wheat flour, extra for rolling
• 50g sourdough starter
• ½ tsp salt
• ¾ cup water

Method:

In a bowl add the whole wheat flour, salt, sourdough starter and water. Combine well to form a dough.

Set aside for 15-20 minutes.

Divide the dough into 12 equal pieces and roll them into round ball. Roll the dough into the extra flour that you keep aside for rolling.

Using a roller, spread the dough into 6 inch thin round. Make sure to spread thin, with a thickness of a credit card or ½ inch. Also dust off the extra flour, so that you will not see any burnt flour in the griddle.

Once you spread half of the dough, heat a griddle or tawa. When you sprinkle water, it will sizzle, that is the sign that your gridle is ready.

Carefully place the spread disc and cook for 30 seconds or until you have blister or bubbles on the top, flip and cook the other side too for another 1-2 minutes or until you see brown spots.

Place directly into the flame, phulka will puffed up.

Remove from the fire and transfer to a tortilla container (if you have one). Close the lid immediately. This will make steam to trap inside and make a soft phulka.

Serve with phulka with side dishes. You can store the sourdough phulka at room temperature for one day and reheat in microwave for 15 seconds before serving.

Creamy Sri Lankan Prawn Curry

 Sri Lankan prawn curry or what some of you may know as a shrimp curry. 

A seafood curry with delicious, addictive flavours you can cook under 30 minutes. Serve with a crispy, flaky roti, fluffy naan bread or even goes well with steamed rice!

Ingredients:

• 3 garlic cloves
• 4cm piece ginger, peeled, roughly chopped
• 1 large mild green chilli, roughly chopped
• 1 tbsp cooking oil
• 2 tbsp curry powder
• 1tbsp tomato paste
• 1 tomato, finely chopped
• 1 cup coconut milk
• 1 cup chicken stock
• 1 cinnamon stick
• 400g peeled and deveined prawns
• 1 tsp sugar
• salt to taste
• coriander for garnishing

Method:

Use a mortar and pestle to pound the garlic, ginger, chilli and a pinch of salt to a very rough paste.

Heat the oil in a wok or saucepan over medium heat. Add the garlic paste and cook, stirring, for half a minute. Then add the curry powder and tomato paste and stir for another half a minute. Add the tomato and cook for about 2 minutes to allow the tomato to soften. Then add the coconut milk, chicken stock and cinnamon stick. Simmer for about 10 minutes. 

Add the prawns and cook for 2-3 minutes or until the prawns are cooked through. Season with sugar and salt to taste. Serve topped with coriander.

Chicken Pathia

What is Pathia? Pathia is an ancient Indian Parsi form of curry predominantly available in the curry house of the United Kingdom. It is hot, sweet and sour with use of chillies and tamarind. It is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat.

Fast forward hundreds of years and chicken pathia arrived on the UK's shore, blowing curry lovers away. It is thought that this fantastic hot sweet and sour curry was brought to the UK by Bangladeshi chefs, keen to create a rival for the sweet and sour dishes so popular in Chinese restaurants all over the country.

Unlike korma and tikka massala, which are very creamy, heavy and calorific curries, pathia-a Parsi dish which us a fusion between Persian (Iranian) and Gurarat cuisines-has a tomato base and is sweet, sour and spicy in flavour.

A lip-smacking tangy curry with plenty of heat. The tanginess comes from the tamarind, lemon juice and tomato, but this is balanced out with a little sweetness too-almost like a curry version of sweet and sour but with a lusciously tick sauce.

You can make it as hot as you like, or you can go milder if you prefer. I love the tang of this curry, with a little bit of sweetness coming from the addition of a little sugar.

Ingredients:

• 1 large onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 2 tsp minced ginger
• 3 tbsp vegetable oil, you can use ghee if you prefer
• 3 chicken breast, about 600g, cut into bitesize chunks
• ½ tsp ground cinnamon
• 2 tbsp medium curry powder
• ½ tsp hot chilli powder
• 1 tsp paprika
• ¼ tsp ground fenugreek
• ½ tsp tamarind paste
• 1 tbsp lemon juice
• 2 tbsp sugar
• ¾ tsp salt
• 400ml passata
• 2 tbsp tomato puree
• 2 red chillies, roughly chopped
• ¼ cup chicken stock

Method:

Add the onion, garlic and ginger to a mini food processor or a hand blender and blend to a paste.

Heat the vegetable oil in a large frying pan over a high eat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.

Add the chicken and cook for 2-3 minutes, stirring often, until sealed.

Turn the heat down to medium and add the cinnamon, curry powder, chilli powder, paprika, ground fenugreek and tamarind paste. Cook for 1 minute, stirring constantly.

Add in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies and chicken stock. Bring to the boil, them simmer for 10 minutes or until the sauce consistency reach the thickness that you like.

Serve with fresh coriander, a slice of lemon and boiled rice.

Chicken Bhuna

Chicken Bhuna is an amazing spicy Indian recipe. This chicken recipe made with different types of spices like garam masala, black pepper and some other spices with finely chopped tomatoes.

This Indian chicken curry is not only easy to make but it also tastes fantastic. Enjoy with freshly cooked basmati rice and naan bread, if desired.

Ingredients:

• 4-5 chicken breast, diced into 1 inch chunks
• 4 garlic cloves, peeled and chopped
• 1 green chilli, deseeded and chopped
• 2 tbsp of ginger, chopped
• 2 onions, diced
• 1 tsp turmeric powder
• 2 tsp chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 5 tomatoes, chopped
• ½ tsp lemon juice
• 1 tbsp of fresh coriander, chopped
• 3 tbsp vegetable oil
• salt to taste

Method:

Heat the oil in a large, deep frying pan and add the garlic, green chilli and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over medium heat for 3-4 minutes.

Once the onions have turned golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala. Stir and cook for about a minute.

Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick

Add the chicken pieces to the pan and coat the pieces in the masala so it is all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce.

Stir in the lemon juice to add a little zing and garnish with fresh coriander to serve. Enjoy!

Vegan Naan Bread

Super easy vegan naan bread. The perfect accompaniment to a delicious curry or just as is! Soft, fluffy and wonderfully flavourful !!

Ingredients:

• 120ml warm non-dairy milk or water
• 1½ tsp active dry yeast
• 1 tsp sugar
• 1 tbsp olive oil
• 60g non-dairy yogurt
• ½ tsp salt
• 300g plain flour

Vegan Garlic Butter, optional

• 2 tbsp vegan butter, soft at room temperature
• 1-2 cloves of garlic, minced
• salt & pepper to taste
• fresh herbs of choice

Method:

Combine warm milk, yeast and sugar in  large bowl. Set aside until frothy and foamy, about 10 minutes.

Add the olive oil, non-dairy yogurt, salt and flour. Mix to combine with a wooden spoon or fork, then transfer to a lightly floured working surface and knead with your hands for 5-10 minutes until a smooth soft dough forms. Alternatively, use a stand mixer with dough hooks for kneading the dough.

Place the dough in a lightly greased bowl. Cover with a damp kitchen towel or foil and let it rise in a warm place until doubled, about 1 hour.

After it rises, cut dough into 6 pieces. 

On a floured surface, roll out each piece into an 0.5cm thick oval or circle.

Preheat a cast-iron skillet or a non-stick pan to a medium heat and brush with a little oil or cooking spray. Cook each flatbread for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes. Cover the cooked naan with a clean kitchen towel to keep warm and soft until ready to serve while you cook the rest.

Vegan Garlic Butter: Combine vegan butter with minced garlic. Add salt, pepper and chopped fresh herbs to taste.

Brush the top of each hot naan with a bit of vegan garlic butter as desired.  Enjoy!!