Rogan Josh (ingredients)

Rogan Josh

(Rich Sauce of Tomato, Onions and Coriander. Finished with a touch of butter and cream)

You will need:

1kg Diced Lamb
100gms Oil
500gms Onions
500gms Ginger
50gms Garlic
500gms Tomato
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
Salt to taste
Half-spoon Garam Masala
50 gms Butter

Cholay (curried chickpeas)

Cholay (Curried Chickpeas)

(Hailing from North India, this dish is usually eaten with fried bread like bhatura or puri)

You will need:

2 cups water
1 tea bag
1 bay leaf
2 (15.5 ounce) cans garbanzo beans, drained
2 tablespoons vegetable oil, divided
1 onion, sliced
3 tomatoes, chopped
1/4 cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric (optional)
1 onion, finely chopped
ground cayenne pepper to taste
1 pinch garam masala (optional)

Directions:

1. Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water.

When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.

2. Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender.

Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.

3. Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes.

Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve

Chicken Navratan Curry

Chicken Navratan Curry

(Navratan meaning ‘nine jewels’ – as this dish is made up of nine key ingredients!)

You will need:

3 tablespoons vegetable oil
2 teaspoons cumin seeds
1 cup chopped onion
4 cloves garlic, minced
1/2 teaspoon ground turmeric
1 teaspoon chili powder
2 tablespoons tomato puree
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1 cup chopped carrots
1 cup chopped potatoes
1 cup chopped fresh green beans
salt to taste
1 cup water
1 cup coconut cream

Directions:

1. Heat vegetable oil in a large skillet over medium heat; add cumin seeds. Cook until seeds begin to pop and crackle, 1 to 2 minutes. Cook and stir onion and garlic into cumin seeds until onions are slightly softened, about 5 minutes.

Add turmeric and chili powder; stir to coat. Stir in tomato puree until fully incorporated, 1 to 2 minutes.

2. Cook and stir chicken, carrots, potatoes, and green beans into onion mixture. Season with salt.

Cover the skillet with a lid and lower heat to medium-low. Simmer, stirring occasionally, until vegetables are about half cooked, about 10 minutes.

3. Whisk water and coconut cream together in a bowl; pour into chicken and vegetable mixture.

Cover skillet and simmer until chicken is fully cooked and no longer pink in the center and vegetables are tender, 5 to 10 more minutes.

Chicken Chutney Sandwiches with Curry

Chicken Chutney Sandwiches with Curry

(A simple lunchtime snack)

You will need:

1 roasted chicken, bones and skin removed, meat shredded
3/4 cup cranberry and apple chutney
1/4 cup whipped cream cheese
2 teaspoons curry powder
6 croissants, split

Directions:

Stir together the chicken, chutney, cream cheese, and curry powder. Spread onto the split croissants and serve.

Chicken Curry

Chicken Curry

(An old favourite)

You will need:

3 tablespoons olive oil
1 red onion, thinly sliced, divided
salt to taste
1 bay leaf
1 tablespoon water
1 tablespoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon paprika
2 tablespoons ground ginger
2 tablespoons minced garlic
1 tablespoon water
2 1/4 pounds skinless, boneless chicken breast, cut in bite-sized pieces
1 tomato, thinly sliced
1/4 teaspoon white sugar
3 cardamom pods, lightly crushed
3 whole cloves
1 (2 inch) cinnamon stick
1 tablespoon ghee (clarified butter)
1 tablespoon water
1 tablespoon ground coriander
1 bunch cilantro, chopped

Directions:

1. Heat the olive oil in a skillet over high heat. Stir in 1/3 of the onion; cook and stir until the onion is golden brown and crisp, about 5 minutes. Season with salt. Remove the onion from the oil and drain on a paper towel-lined plate. Set aside.

2. Place the remaining 2/3 of onion and the bay leaf into the same skillet over high heat. Cook and stir until the onion has turned golden brown, about 5 minutes.

Stir in 1 tablespoon of water, then add the turmeric, chili powder, paprika, ginger, and garlic. Reduce heat to medium-high and continue to cook and stir until the liquid has reduced, then stir in another tablespoon of water.

3. Place the chicken and tomato slices into the onion mixture. Season with salt and sugar. Stir in the cardamom pods, cloves, cinnamon stick, ghee, and 1 tablespoon of water. Cover and simmer on low until the liquid has reduced, 30 to 35 minutes.

Stir in the coriander. Simmer until the liquid has evaporated. Sprinkle with cilantro and reserved fried onions before serving.

Channa Masala (Chickpea Curry)

Channa Masala (Chickpea Curry)

(Popular Punjabi dish)

You will need:

2 tomatoes, diced
1 onion, chopped
1 (1 inch) piece fresh ginger, peeled and roughly chopped
1 tablespoon rice flour
1 tablespoon olive oil
1 teaspoon cumin seeds
2 (15 ounce) cans garbanzo beans, rinsed and drained
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon chopped fresh cilantro

Directions:

1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.

2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes.

Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Broken Thermostat Curry

Broken Thermostat Curry

(The HOT one!)

You will need:

1 small onion, chopped
5 medium carrots, peeled and chopped
2 teaspoons butter
2 teaspoons olive oil
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
2 cups water
1 medium yam, peeled and diced
7 small red potatoes, cubed
2 cups cauliflower florets
1/2 teaspoon turmeric powder
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon garam masala
1/8 teaspoon cayenne pepper
1 teaspoon red pepper flakes

Directions:

1. Puree the onion and carrots in a food processor or blender until finely ground. Heat the butter and olive oil in a large saucepan over medium heat. Cook the garlic until fragrant and lightly browned.

Pour in the carrot puree, bring to a simmer, and cook for 5 minutes.

2. Pour in diced tomatoes, water, yam, red potatoes, and cauliflower. Season with turmeric, curry powder, cumin, garam masala, cayenne, and red pepper flakes.

Simmer until potatoes are soft, about 30 minutes.

Blue Ribbon Curry Chicken

Blue Ribbon Curry Chicken

(a sweet curry with apple)

You will need:

1/4 cup butter
1 apple – peeled, cored and finely chopped
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup half-and-half cream
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
3 cups cubed skinless, boneless chicken

Directions:

1. Melt the butter in a large skillet over medium heat. Stir in the apple and onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the flour, chicken broth, and half-and-half, cooking until the sauce has thickened, about 5 minutes. Season with curry powder, salt, ground ginger, and cayenne pepper. Add the chicken, then cover and cook until the chicken is longer pink in the center, about 10 minutes.

Black Pepper Goat Curry

Black Pepper Goat Curry

(serve with rasam and rice or rotis)

You will need:

1 teaspoon vegetable oil
1 onion, chopped
1/2 cup fresh curry leaves
2 tablespoons whole black peppercorns
2 tablespoons ground coriander
1/2 cup water
3 tablespoons vegetable oil
2 onions, thinly sliced
2 inch piece ginger, minced
5 cloves garlic, minced
2 tablespoons cayenne pepper, or amount to taste
1 tablespoon salt
1 tablespoon ground turmeric
1/2 cup tomato paste
1 pound goat stew meat, cut into 1-inch cubes
1/2 cup water
Directions:

1. Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes.

Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.

2. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.

Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

Bhindi Masala

Bhindi Masala (Spicy Okra Curry)

(serve with chappathy)

You will need:

4 cups okra, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion, chopped
2 tomatoes, diced
1 teaspoon curry powder
1 teaspoon salt
Directions:

1. Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.

2. Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes.

Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt.

Cook and stir the mixture until hot, about 3 minutes more. Serve hot.