Two recipes in one for you lucky folks. So much tastiness!
Ingredients for chicken curry (serves three)
1 x large onion
2 x cloves of garlic
1 inch of root ginger
1 x tin of chopped tomatoes
2 x chicken breasts
6 x table spoons of yoghurt
2 x teaspoon of ground cumin
2 x teaspoon of ground coriander
2 x teaspoon of paprika
0.5 x teaspoon of hot chilli powder
2 x teaspoon of turmeric powder
1 x teaspoon of fenugreek powder
0.5 teaspoon x asafoetida
1 x tablespoon of lemon juice
Ingredients for spinach and paneer curry (serves three)
500g of fresh spinach
0.5 white onion
1 x clove of garlic
1 x teaspoon of ground cumin
0.5 teaspoon of ground coriander
0.5 teaspoon of garam masala
0.25 teaspoon of hot chilli powder
The boy is cooking two curries today, because he thought he’d be fancy. Firstly, dice your chicken breast into large chunks. In a bowl, mix the chicken breasts with 4 x tablespoons of the yoghurt and cumin, paprika and coriander. Add a table spoon of vegetable oil and mix with the chicken, leaving to marinade for at least 30 mins – ideally leave for at least four hours. (You could leave overnight in the fridge if preferred.)
Finely dice the onion and soften in a little butter or oil with a pan with the lead on. Leave for approx 10 mins until soft and translucent. Finely chop the garlic and ginger and add to the onions, along with turmeric, hot chilli powder, fenugreek powder and asafoetida. Fry off for 2-3 mins.
Add the chicken (and marinade) to the onion, garlic and ginger, and fry whilst stirring for 4-5 mins until just browning. Then add the chopped tomatoes and bring to the boil, then cover and simmer for 30 mins – 1 hour.
For the spinach and paneer curry, cut the paneer into rough rectangles of approx 1.5cm x 1cm x 1cm and place in a hot pan with a little vegetable oil. Fry briskly, constantly stirring until the paneer starts to turn a golden brown. Remove from the pan and put to one side.
Finely dice the onion and soften in a little butter (but ghee if you’re being authentic). Add the garlic, finely sliced, and all the spices. Fry for a couple of minutes. Wash and roughly chop the spinach and add to the onion and spices.
Cover the pan and cook the spinach down, stirring as necessary. Once all the spinach is cooked down, add the paneer and continue to cook until heated through.
Before serving, take the chicken curry off the heat and stir in the remaining yoghurt and lemon juice. We served with naan bread and additional yoghurt because, well, it’s delicious!