Indian Meatballs with Green Curry Sauce

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Make Indian Meatballs with Green Curry Sauce

Indian Meatballs with Green Curry Sauce

A deliciously fresh and aromatic lamb meatball curry!

Serves 4 small portions, 2 large portions

Prep time:  20 minutes

Cooking time: 45-60 minutes

Ingredients

For the meatballs

500g/1 lb minced lamb

2 or 3 spring onions, finely chopped

2 green chillies, finely chopped

1 tbsp fresh coriander, chopped

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp garam masala

1 tsp freshly ground black pepper

1 tsp garlic paste

1 tsp ginger paste

salt to taste

For the green curry sauce

75ml/2½fl oz vegetable oil

2 large onions, finely sliced

150ml/5fl oz plain yoghurt

3 green chillies

1 small bunch fresh coriander

1 tbsp fresh mint, chopped

1 tsp garlic paste

1 tsp ginger paste

1 tsp ground cumin seeds

1 tsp garam masala

1 tsp ground fennel seeds

½ tsp freshly ground black pepper

¼ tsp ground turmeric

1 tsp lemon juice

salt to taste

800ml/2 pints hot water

To garnish

handful toasted flaked almonds

2 tbsp single cream

1 tbsp freshly chopped mint

Basmati Rice and Indian Breads to serve

Method

1.   To make the meatballs put all the meatball ingredients into a mixing bowl and thoroughly mix combine together.  Shape in to golf sized balls and set aside.

2.  To make the green curry sauce, heat the oil in a large frying pan or wok and add the sliced onions and fry until golden brown remove from the pan leaving the excess oil and then set aside.

3.  Place all the green curry sauce ingredients except the water into a food processor and add the fried onions and blend until you have a smooth paste.

4.  In the pan you fried the onions, reheat the excess oil and then add the green curry paste and fry for 3-5 minutes.  Add the water and bring the sauce to the boil, then add the meatballs bring back to the boil and then add the meatballs.  Let simmer for 30-45 minutes until the sauce is thick and has reduced.

5.  To serve garnish the meatballs with toasted almonds, a drizzle of cream and a sprinkling of fresh mint and serve with rice and Indian breads.

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Chicken Palak

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Make Chicken Palak

Chicken Palak

This is an authentic Indian dish for palak (spinach) chicken.  Popeye would love this dish!  This is nutrient rich and low in fat, a delicious healthy meal.

Serves 4

Prep and Cooking time: 1 hour 10 mins

Ingredients

250g fresh spinach leaves

1 tbsp ghee or unsalted butter

2 bay leaves

3 cloves

8 peppercorns

1 cinnamon stick

1 tsp cumin seeds

1 large onion, peeled and finely sliced

2 garlic cloves, peeled and crushed

2cm ginger, peeled and grated

2 green chillies, deseeded and finely chopped

1 tsp hot chilli powder

½ tsp ground turmeric

1 tsp ground coriander

2 large tomatoes, skinned and roughly chopped

500g boneless & skinless chicken thighs, cut into bite sized pieces & seasoned with

salt and pepper

½ tsp garam masala

Method

1.    Place the spinach in a bowl and sprinkle with salt, add boiling water and leave for 2-3 minutes. Drain well.  Place half of the spinach into a food processor and blend to a smooth puree.  Finely chop the remaining spinach and set aside.

2.    Place a large non-stick pan or wok over a low heat, add the ghee or butter and cook until it turns to a light brown colour, do not let it burn.  Add the bay leaves, cloves, black peppercorns, cinnamon and cumin seeds and fry for a minute. 

3.    Add the sliced onion and increase the heat to medium fry for 6-8 minutes stirring occasionally until the onion is light golden brown.  Add the garlic, ginger and green chillies to the pan and fry for 2 minutes then add the chilli powder, turmeric and coriander.  Fry for a further 30 seconds and then stir in the chopped tomatoes.  Cook for a further 8-10 minutes.

4.    Add the chicken and mix well.  Cook for 5 minutes then reduces the heat and cover the pan with a lid.  Simmer gently for 30 minutes until the chicken is tender, add water if the pan is too dry. 

5.     Add the pureed and chopped spinach and the garam masala to the pan and stir well.  Re-cover and cook for another 8-10 minutes.  Serve immediately with warm flatbreads or basmati rice.

* Cutlery -  Sophie Conran Rivelin for Arthur Price

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South East Asian Chicken Curry

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Make South East Asian Chicken Curry

South East Asian Chicken Curry

A very fresh and easy to make chicken curry which is bursting with aromatic flavours.  This curry is always a winner!

Serves 6

Prep time: 20-30 minutes

Cooking time: 50-60 minutes

Ingredients

For the curry paste

6 garlic cloves, peeled and roughly chopped

5 long, red chillies, deseeded and roughly chopped

3 lemon grass stalks, trimmed with the outer leaves removed and chopped

5cm piece fresh root ginger, peeled and chopped

5 large shallots, peeled and roughly chopped

1 tsp ground turmeric

2 tbsp groundnut oil

For the curry

2 tbsp groundnut oil

2 onions, peeled and thinly sliced

1kg chicken thighs, cut into bite sized pieces

Sea salt and freshly ground black pepper

4 kaffir lime leaves

1 cinnamon stick

3 star anise

400ml coconut milk

100ml chicken stock

1 tsp palm sugar (or soft brown sugar)

2 tbsp light soy sauce

2 tbsp fish sauce

400g green beans, trimmed and cut into 5cm lengths

Handful of coriander, finely chopped to serve

Jasmine rice, to serve

Method

1.  To make the curry paste, put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and blitz to a paste. Trickle in the groundnut oil and blend, scrape the sides of the processor.

2.  To make the curry, heat the oil in a large heavy-based pan or wok. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant.  Add the onions and cook, stirring frequently until the onions are softened.

3.  Season the chicken pieces and add to the pan and stir to coat them in the curry paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30–40 minutes until the chicken is tender.

4.  Cook the rice as per packet instructions.  Skim the excess oil from the surface of the curry. Season to taste.  Add the beans, put the lid on and cook for another 3–4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the rice.

* Cutlery -  Sophie Conran Rivelin for Arthur PriceShare this recipe from South East Asian Chicken Curry with your friends and groups

Chicken & Spinach Balti

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Make Chicken & Spinach Balti

Chicken & Spinach Balti

A deliciously tender chicken curry which is very simple to make – perfect for a mid-week meal!  Popeye would love this dish!

Serves 2

Prep time:  15 minutes plus up to 1 hour to marinade

Cooking time: 20 minutes

Ingredients

For the marinade

2.5cm/1in fresh ginger, peeled & finely chopped

2 cloves of garlic, peeled & finely chopped

1 lime, juice only

½ tsp ground coriander

½ tsp chilli powder

½ tsp ground cumin

½ tsp turmeric

1 pinch of salt

2 chicken breasts cut into bite-sized pieces

75ml natural yogurt

For the curry

1 tbsp vegetable oil

1 red onion, peeled & finely sliced

2 tomatoes, seeds removed & finely chopped

1 tbsp tomato puree

Splash of water

75ml double cream

150g baby spinach leaves

To serve

Small handful of fresh coriander, finely chopped

100g Basmati rice, cooked as per packet instructions

Method

1.  Place all the marinade ingredients into a bowl and mix thoroughly so that all the chicken is fully coated.  Cover the bowl with cling film and place in the refrigerator to marinate for at least 15 minutes but ideally 1 hour.

2.  For the curry, in a large pan heat the oil and fry the onions for 2-3 minutes until softened.  Add the tomatoes and tomato puree and gently cook for a further minute.

3.  Add the chicken including the marinade with a splash of water.  Pour in the cream and leave to simmer for 15 minutes until the chicken is fully cooked through.

4.  Add the spinach and mix through until it is fully wilted.

5.  Serve the curry with the rice and a sprinkling of coriander, enjoy!

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Butter Chicken Curry

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Make Butter Chicken Curry

Butter Chicken Curry

A wonderfully rich & fragrant butter chicken curry – very, very tasty, quick and easy to make!

Serves 4

Prep time:  5-10 minutes

Cooking time: 15-20 minutes

Ingredients

150ml natural yogurt
50g ground almonds
1 ½ tsp chili powder
¼ tsp crushed bay leaves
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
400g can tomatoes
1 ¼ tsp salt
1kg chicken, skinned, boned and cubed
75g butter
1 tbsp vegetable oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

Basmati Rice and Indian Breads to serve

Method

1.   Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

2.  Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside.

3.  Melt together the butter and oil in a medium wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

4.  Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the Indian butter chicken with the remaining chopped coriander to serve the chicken curry with rice and Indian breads.

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The Best Chicken Tikka Masala Recipe

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Make The Best Chicken Tikka Masala Recipe

The Best Chicken Tikka Masala

A great British favorite!  If you love curry you will absolutely adore this dish!

Serves 4

Prep time:  10 minutes (plus 24 hours marinating)

Cooking time: 20-25 minutes

Ingredients

For the Tikka Masala

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground cumin

Pinch of salt

1 tsp fenugreek

½ tsp ground cinnamon

1 tsp ground ginger

1 tsp mild chilli powder

2 tsp hot chilli powder

1 tsp black pepper

1 tsp ground cardamom

¼ tsp ground cloves

1 ½ tsp ground turmeric

For the Chicken

1 tsp smoked paprika

1 tsp hot chilli powder

6 cloves of garlic, finely chopped

1 tsp soy sauce

2 tbsp olive oil

500g (1 lb 2oz) chicken breasts, cut into chunks

2 tbsp vegetable oil

1 large onion, finely sliced

2-3 tomatoes, blanched, peeled & finely chopped

400ml coconut cream (or a good quality coconut milk and 100ml of double cream)

Salt & pepper for seasoning

Handful of fresh coriander, finely chopped

Basmati rice & Indian breads, for serving

Method

1.  Mix together all the spices for the tikka masala.

2.  To make the chicken, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the chicken pieces in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.  Remove the chicken from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the chicken until browned.  Remove from the pan and place on a warm plate.

4.  Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes, until the onions have softened.

5.  Add the coconut cream, mix through and add the chicken.  Cook the chicken 15-20 minutes whilst bringing the sauce to a simmer to allow it to thicken, season to taste.

6.  Serve the chicken tikka masala, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

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Southern Indian Chicken Curry

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Make Southern Indian Chicken Curry

Southern Indian Chicken Curry

A simple but extremely delicious chicken curry!

Serves 4

Prep time:  15 minutes (plus at least 10 minutes marinating time)

Cooking time:  1 hour

Ingredients

10-12 skinless, boneless chicken thighs, chopped into bite-sized pieces

1 tsp ground coriander

1 tsp hot chilli powder

1 tsp turmeric

½ tsp freshly ground pepper

1 lemon, juice only

4 tbsp sunflower oil

1 tsp black mustard seeds

2 pinches of dried curry leaves

1 large onion sliced

2cm piece of root ginger, peeled & grated

3 garlic cloves, crushed

440g tin of chopped tomatoes

200ml water

400ml tin of coconut milk

1 ½ tbsp tamarind paste

1 large handful of fresh coriander, roughly chopped

Sea salt

To serve

Basmati Rice, cooked as per instructions

Or Naan Bread

Preparation method

1.  Place the chicken in a large freezer bag with the ground coriander, chilli powder, turmeric, pepper and lemon juice.  Seal the bag and coat fully coat the chicken with the spices.  Leave to marinate in the fridge for at least 10 minutes, longer if possible.

2.  In a large frying pan or wok heat 2 tbsp of oil and add the mustard seeds and curry leaves.  When the mustard seeds start to pop add the sliced onion, stir and cover for 10-15 minutes.

3.  Now add the ginger and garlic and cook for two minutes before adding the tomatoes and water.  Bring to the boil and then reduce the heat to simmer for 15 minutes.

4.  Meanwhile in another large frying pan heat the remaining oil.  When the oil is very hot add the marinated chicken, cook for 8-10 minutes or until golden all over.  Now add the tomato sauce, coconut milk, tamarind and a good pinch of salt.  Bring to a boil and then reduce to a simmer for 30 minutes or until the sauce has thickened and the chicken is tender. 

5.  Add the coriander and stir through, serve with rice or naan bread or both, enjoy!

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Lamb Pasanda

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Make Lamb Pasanda

Lamb Pasanda

This curry is very straight forward to make.  It is a wonderful warming & comforting curry for this time of year!

Serves 4

Prep time:  15 minutes (plus 2 hours marinating)

Cooking time:  1 hour

Ingredients

600g boneless leg of lamb, cut into 2.5cm cubes

2 tbsp garlic paste

2 tbsp ginger paste

3 tbsp vegetable oil

3 large onions, chopped

1 green chilli, deseeded & finely chopped

2 green cardamom pods, bruised

1 cinnamon stick, broken in half

2 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

250 ml water

150ml double cream

4 tbsp ground almonds

1 ½ tsp salt

1 tsp garam masala

To serve

Toasted flaked almonds

Basmati rice or Indian breads

Preparation method

1.  In a large bowl add the cubed lamb, garlic paste and ginger paste.  Use your hands to rub the paste into the lamb, cover and set aside in a cool place to marinate for at least 2 hours.

2.  In a large frying pan heat the oil over a medium heat, add the onions and chilli.  Now gently fry, stirring frequently for 5-8 minutes until softened and golden.

3.  Now add the cardamom pods, cinnamon stick, coriander, cumin and turmeric.  Stir continuously for 1-2 minutes or until the spices are aromatic.

4.  Add the lamb, cook for 5-7 minutes until browned.  Stir in the water, bring to the boil and then reduce to a simmer.  Cover the pan tightly and allow to simmer for 40-45 minutes until tender.

5.  Meanwhile in a small bowl add the double cream and ground almonds and mix together.  When the lamb is tender add 4 tablespoons of the cooking liquid to the cream and stir through.  Now add this to the lamb, with the salt and garam masala.

6.  Allow to simmer for a further 5 minutes uncovered.  Serve on warmed plates with a sprinkling of toasted flaked almonds and rice or Indian breads (or both), enjoy!

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Thai Beef Curry

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Make Thai Beef Curry

Thai Beef Curry

This is a delicious melt in the mouth Thai beef curry – a great alternative to Thai Green Curry! 

Serves 2-3

Preparation time:  20 minutes

Cooking time:  1 hour 15 minutes

Ingredients

500g braising steak, cut into 1cm slices

500ml coconut milk

Curry Paste

6 cloves of garlic, peeled & finely chopped

4 stalks of lemongrass, finely chopped

1 tbsp freshly chopped ginger

2 shallots, peeled & finely chopped

½ tsp dried chillies

1 green birds eye chilli, chopped

2 tbsp curry powder

1 tsp tamarind paste

1 tbsp shrimp paste

1 tbsp palm sugar

60ml water

To Serve

Basmati rice, cooked as per packet instructions

1 lime, cut into wedges

Small bunch of fresh coriander, finely chopped

Preparation method

1.  Heat a large frying pan with a lid and add the braising steak.  Pour over the coconut milk and simmer for 45 minutes with the lid on.

2.  Meanwhile place all the curry paste ingredients into a blender until you have a paste.

3.  When the steak has simmered for 45 minutes add the curry paste and mix through.  Cover the pan and simmer for 30 minutes.

4.  Remove the pan from he heat and let rest for 20 minutes whilst preparing the rice.  Reheat the curry and serve with the rice, wedge of lime and a sprinkling of coriander.  Enjoy!

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Chicken Jalfrezi

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Make Chicken Jalfrezi

Chicken Jalfrezi

A delicious home-made curry which is filled full of flavour and very easy to make!

Serves 4

Prep time 10 minutes

Cooking time 50 minutes

Ingredients

3 tbsp vegetable oil

1 onion, peeled & finely chopped

2 cloves garlic, peeled, sliced

1 tsp chilli powder

3 tsp ground turmeric

pinch salt

750g/1lb 10oz chicken breast, cut into large chunks

400g can of chopped tomatoes

2 tsp ground ginger

3 tsp ground cumin

3 tsp ground coriander

2 tbsp melted butter

1 lemon, juice only

To serve

basmati rice, cooked according to packet instructions

Indian Breads

2 limes, cut into wedges

2 handfuls fresh coriander leaves, finely chopped

Preparation method

1.       In a large frying pan or wok heat the oil and add the onion and garlic.  Fry over a low to   medium heat for 5 minutes or until softened.

2.       In a bowl mix together the chilli powder, turmeric and salt, add the chicken pieces and mix until fully coated.

3.       Now add the chicken to the pan and fry for 10-15 minutes or until the chicken is cooked through.

4.       Add the tomatoes, ginger, cumin, coriander into the pan, cover and simmer for 20-30 minutes.  Add water if the pan becomes to dry.

5.       Stir through the butter and add the lemon juice to taste.

6.       To serve, divide between 4 warm serving plates.  Serve with rice, Indian breads and lime wedges and sprinkle with the chopped coriander, enjoy!

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