16 Oct 2013

NFT: Making Curry from Scratch

On the weekends, it's a tradition to have a takeaway! However as part of my learning to cook I decided to try making my own this weekend. I love chicken tikka masala and Sam likes a really hot vindaloo so I made both from Jamie Oliver recipes. The pastes can last a month in the fridge. 

Chicken Tikka Masala

 Paste 
- 2 cloves garlic
- 1 thumb-sized piece fresh root ginger
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garam masala
- ½ teaspoon sea salt
- 2 tablespoons groundnut oil
- 2 tablespoons tomato puree
- 2 fresh red chillies
- 1 small bunch fresh coriander
- 1 tablespoon desiccated coconut
- 2 tablespoons ground almonds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds


Put all the ingredients into a pan and toast lightly until it starts to turn golden brown. Remove from pan and blend with a hand blender or food processor 

Curry
- 1 onion
- 2 boneless chicken thighs, chopped into bitesize pieces
- 1/2 can of chopped tomatoes
- 1/4 can of water
- 2/3 small pot double cream

Chop up the onion into small pieces and try for 10 minutes until sweating. Add 2 large spoons of the paste and continue to stir for 5 minutes. Add chopped up chicken and fry until lightly brown on the outside. Add half a can of chopped tomatoes and allow to reduce for 5 minutes. Then add a quarter of a can of water, put a lid of and allow to simmer for 30 minutes or longer. 

5 minutes before the end, add 2/3 of a small pot of double cream, stir in and let it get to simmer and it's ready! 


Chicken Vindaloo

Paste
- 2 cloves garlic
- 1 thumb-sized piece fresh root ginger
- 4 dried red chillies
- 1 tablespoon turmeric
- ½ teaspoon sea salt
- 3 tablespoons groundnut oil
- 2 tablespoons tomato puree
- 2 fresh red chillies
- 1 small bunch fresh coriander
- 1 teaspoon black peppercorns
- 4 cloves
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoon fenugreek seeds

(Sam wanted his curry super hot, so we replaced the fresh green chilli with 2 of the hottest looking ones in the mixed peppers bag. This version will make everyone in the house cough and sneeze!)




Add all the ingredients to a pan and toast again until golden. Remove from pan and blend until smooth as before.

Curry
- 1 onion
- 2 boneless chicken thighs, chopped into bitesize pieces
- 1/2 can of chopped tomatoes
- 1/4 can of water


Chop up the onion into small pieces and try for 10 minutes until sweating. Add 2 large spoons of the paste and continue to stir for 5 minutes. Add chopped up chicken and fry until lightly brown on the outside. Add half a can of chopped tomatoes and allow to reduce for 5 minutes. Then add a quarter of a can of water, put a lid of and allow to simmer for 40 minutes

Serve both curries with whatever you like! I'm a big fan of chips. Serve with mango chutney, lime pickle and mint yogurt

Easy mint yogurt
- 1 teaspoon of mint sauce
- couple of tablespoons of natural yogurt
- pinch of cumin
- 1/2 teaspoon of sugar
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