Beef Madras

Beef Madras

A great British favourite – this curry is full of spice with melt in the mouth beef!

Serves 4 small portions, 2 large

Prep time:   20 minutes

Cooking time: 1 hour 45 minutes

Ingredients

1 cinnamon stick, 2.5cm

10 green cardamom pods

8 cloves

10 black peppercorns

2 tsp cumin seeds

1 tbsp coriander seeds

6 dried Kashmiri chillies, seeds shaken out

2½ tbsp vegetable oil

1 onion, sliced

½ tsp turmeric

1 tsp garam masala

1 pinch of salt

7500g diced beef/stewing steak

2.5 cm fresh root ginger, peeled

7 garlic cloves, peeled

2 tomatoes

4 whole green chillies, pierced

To serve

4 tbsp single cream

1 handful fresh coriander, chopped

Basmati rice or Indian breads

Method

1.    Place the cinnamon, cardamom, cloves, peppercorns, cumin and Kashmiri chillies into a spice grinder or pestle & mortar, grind until you have a fine powder.

2.    Heat the oil in a large pan, add the onions and cook on a gentle heat until softened.  Stir in the ground spices with the turmeric, garam masala, salt and a splash of water.  Cook for 1 minute.

3.    Add the beef and fully coat with the spices, cook until browned all over.

4.    In a small food processor blend the ginger, garlic, tomatoes with a splash of water until you have a smooth puree.  Add the mixture and green chillies to the beef, bring to the boil.  Reduce the heat and simmer until all the sauce has almost been absorbed into the beef.

5.    Pour in enough water to cover the beef curry, bring to the boil, cover and reduce to a simmer.  Cook until the beef is tender, around 1 ¼ hours.

6.    Uncover and simmer until you have a thick sauce, season to taste.  Serve the curry with a drizzle of cream, a sprinkling of fresh coriander, basmati rice or Indian breads, enjoy!

Lamb Steak Tikka Masala

Lamb Steak Tikka Masala

If you love curry you will absolutely adore this dish!

Serves 2-4

Prep time:  10 minutes (plus 24 hours marinating)

Cooking time: 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

½ tsp cloves

1 ½ tsp ground turmeric

For the Lamb

1 tsp smoked paprika

1 tsp hot chilli powder

6 cloves of garlic, finely chopped

1 tsp soy sauce

2 tbsp olive oil

600g good quality lamb steaks

2 tbsp vegetable oil

1 large onion, finely sliced

2-3 tomatoes, blanched, peeled & finely chopped

1 x 400ml can coconut milk

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 lamb, 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 lamb in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.    Remove the lamb 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 lamb and sear on both sides for 1-2 minutes.  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.

5.    Pour in the coconut milk, mix through and add the lamb.  Cook the lamb for 5 minutes on each side.  Remove the lamb to allow it to rest.

6.    Bring the sauce to a simmer to allow to thicken, season to taste.

7.    Serve the rested lamb with the tikka sauce, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

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.

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

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 Price

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!

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.

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!