charlie’s epic curry.
I’ll let you all into a little secret.. As far as curry is concerned I am a bit of a korma&chips girl – that’s as hot as I ever get. My family on the other hand are big fans of burn-your-face-off type dishes, so this epic curry was more for them than me. (Although I was quite pleased with how the naan bread turned out!)
From top to bottom: Masala Chicken, Pilau Rice, Squash Spinach & Pepper Curry, Sweet Potato Curry & Pashwari Naan Bread.
Masala Chicken
Ingredients:
- 4 chicken breasts, cut into chunks
- 3cm piece of root ginger
- 2 chopped garlic cloves
- 1tsp mild chilli powder
- 2tbsp fresh chopped coriander
- juice of 1 lime
- oil
- 1 onion
- 1 chilli
- 1tsp turmeric
- 250ml double cream
- juice of half a lemon
Method:
i. Put the chopped garlic, ginger, chilli powder, coriander, lime juice & a small dash of oil into a bowl. Add the chicken, stir well & leave to marinade.
ii. Once done, heat a large pan & add the chicken & marinade mix. Leave to cook through.
iii. Chop the chilli and the onion & fry in a separate pan with the turmeric. Reduce the heat, add the cream & then leave to simmer.
iv. Add the chicken to the cream & leave to cook for a further 5 minutes.
Squash, Spinach & Pepper Curry
Ingredients:
- 2tbsp of curry paste (I put tikka masala into this one)
- 1 medium butternut squash cut into cubes
- 1 red pepper
- 200g of spinach
- 400g/400ml can of coconut milk.
Method:
i. Fry the paste squash & pepper in a pan.
ii. Add the coconut milk & 200ml of boiling water & leave to simmer until the squash is cooked through.
iii. Wilt the spinach into the curry & then serve.
& finally..
Sweet Potato Curry
Ingredients:
- Curry paste (This one had korma in it)
- 2 sweet potatoes peeled & cubed.
- 1 onion.
- 400g/400ml tin of coconut milk.
Method:
i. Fry the onions & stir in the paste
ii. Add the sweet potato & the milk & cook until the potato is tender.
.. So. Full.
The naan breads deserve a post all to themselves, so I shall return tomorrow!
