CLASSIC CHICKEN CURRY

This is a classic chicken curry recipe that is a staple in many Indian households. It is ideal for weekends and goes really well with just plain rice or Pilau rice. Feel free to use any meat or vegetable of your choice, simply adjust the cooking time accordingly as the base of this curry is universal. This is easy enough for even a beginner to try as most of the ingredients are readily available in most supermarkets.

SERVES 4-5

INGREDIENTS

4 tbsp oil

2 tsp cumin seeds

4 lightly bruised green cardamom pods

1 stick cinnamon 

2 tbsp plain yogurt

2 onions, finely chopped

2 green chillies, stalks removed, slit in the centre

2 tbsp ginger and garlic paste

1 level tsp turmeric powder

2 tsp red chilli powder

4 tbsp tomato puree concentrate

1 can of good quality skinless tomatoes

2 tsp roasted cumin seed powder

350 g chicken thighs cut into bite size pieces

Half a cup of hot water from the kettle

Salt and sugar as per your taste

2 tbsp chopped coriander leaves

Juice of a half lime

METHOD

Heat the oil in a saucepan with a lid. Add the cumin seeds, cardamom pods and cinnamon and cook for 30 seconds, next, add the chopped onions, stirring until light brown which should take roughly 10 minutes. 

Add the tomato puree concentrate along with the canned tomatoes. Marinate the chicken with ginger garlic paste and yogurt for 10-15 minutes.

Add the marinated chicken to the pan along with the green chillies, stirring well for a few minutes. Add the turmeric powder, chilli powder, salt and sugar to taste and sauté for further 5 minutes. Add the hot water from the kettle. Allow to simmer for 10 minutes covered and a further 5 minutes uncovered (or longer, depending on the chicken pieces and its thickness).

Sprinkle with the roasted cumin seed powder , lime juice and coriander leaves, serve with rice and any other accompaniment of your choice.

 TIP

• Chicken can be marinated and kept as long as overnight in the fridge.
• Use as much or as little chilli powder as you like according to the level of spiciness required.
• Canned tomatoes can be swapped for either more of the tomato concentrate or fresh pureed tomatoes.
• Remove the spices used for tempering before serving.

Malvani Shrimp Curry

After MasterChef, I wanted to write a cookbook, however, due to my busy schedule, family commitments etc it took me so long to write a book. I have finally released it on Amazon. It has 40 delicious recipes.These are easy to follow even to those who are new to Indian cuisine. It has some delectable family favourite recipes using ingredients that are easy to find. I am sharing a delicious recipe from my new book: The Spice Angel Discover the magic of spices...enjoy!

Malvan district is in the South of Maharashtra. The region is blessed with ample and fresh seafood due to its close proximity to the sea. This recipe is aromatic and tastes delicious with just plain boiled rice.

Serves 4-5

INGREDIENTS

1 onion, roughly chopped
1 inch piece of ginger
6 cloves of de-skinned garlic
75g frozen desiccated coconut
1 inch stick of cinnamon
5 cloves
4 cardamom pods
300 grams of frozen raw prawns
1 boiled and cubed potato
3 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon tamarind concentrate
2 tablespoons Sunflower oil + 1 tablespoon
Handful of washed and chopped coriander leaves
Salt to taste

METHOD

1. Add the oil in a pan. When hot, add the cinnamon, cloves and cardamom pods along with the diced onions, ginger and garlic, stirring for about 5 minutes on a medium heat until the spices and onions are roasted and a nice aroma emanates from the mixture.

2.Add the desiccated coconut and roast for a further two minutes.

3. Switch the gas off and let the mixture cool to a room temperature. Grind this to a fine paste using some water.

4. Add the reserved oil in a pan. Add the turmeric powder, chilli powder, boiled diced potato, add the prawns and combine well. Add about 1/2 cup of warm water. Cover the pan. Cook till the prawns are cooked for about 10 minutes.

5. Add salt to taste and the ground masala paste to the gravy along with the tamarind concentrate, check the seasoning and sprinkle over the chopped coriander leaves before serving.