- 600g boneless chicken, chopped into small chunks (leg)
- 3 chopped onions
- 5 diced tomatoes
- 5 tbsp vegetable oil
- 2 cinnamon sticks
- 4 bay leaves
- 6 cardamom pods
- 6 cloves
- 3 tbsp ginger
- 3 tbsp garlic
- 1 tsp turmeric powder
- 1.5 tsp red chili powder
- 2 tsp curry powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 2 tbsp cumin powder
- 50g fresh coriander leaves
- Salt to taste
1. Cut the chicken and place aside for later use.
2. Place a nonstick pan on a medium heat, add the oil, cardamom, bay leaves, cinnamon stick, cloves and fry gently for just under a minute, stirring continually.
3. Add the chopped onion, fry for about 6-8 minutes until the onion becomes golden brown, being careful not to burn.
4. Add the ginger and garlic paste, stir well for a further 2-3 minutes then add turmeric powder, red chili powder, curry powder, coriander powder, cumin powder, garam masala, and keep on a low heat for about 5–6 minutes, stirring frequently.
5. Add the chopped tomatoes and keep stirring until the tomatoes cause the mixture to become smooth. Add a little salt and a cup of water, cooking for a further 10-15 minutes until the oil stops rising to the top of the mixture.
6. Add chicken, keep on high heat for 2-3 minutes, then add approximately 300ml water, keep on a low heat 10 – 12 minutes or until the chicken is cooked; check salt, add fresh coriander leaves. Serve with julienned ginger and chopped coriander.
- Nigella seeds
- 4 tbsp oil
- ½ tsp baking powder
- 1 tbsp sugar
- 1 egg
- 1 tsp salt
- 4 cups white flour (Maida)
- ½ cup milk
1. Sift the flour, salt and baking powder into a bowl and make a well in the middle. Mix the sugar, milk, eggs and 2 tbsp of oil in a bowl.
2. Pour this into the center of the flour and knead adding water if necessary to form a soft dough. Add the remaining oil, knead again, then cover with a damp cloth and allow the dough to stand for 15 minutes. Knead the dough again, cover and leave for 2-3 hours.
3. About half an hour before the naan is required, turn on the oven to maximum heat.
4. Divide the dough into 8 balls and allow to rest for 3-4 minutes.
5. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
6. Shape each ball of dough with the palms to make an oval shape.
7. Bake the naan until puffed up and golden brown. Serve hot.
• 300g chickpea flour
• 1 tsp coarsely-ground black pepper
• 1 tsp ground cumin seeds
• ½ tsp fine sea salt
• 1 garlic clove, peeled and finely minced
• 60ml water
• ½ tsp cayenne pepper, to dust
• Oil for brushing
1. Sift together the chickpea flour, cumin and sea salt into a bowl then stir in the black pepper and minced garlic. Add 50ml of the water and bring the ingredients together to form a dough. If the dough is too dry, then add a little more of the remaining water until the ingredients come together.
2. Turn the dough onto a lightly-floured work surface and knead for 5 minutes, until smooth and elastic.
3. Now take the dough and roll into a sausage shape about 5cm in diameter and 15cm long. Divide this into a dozen pieces of equal size.
4. Take the first piece and brush one of the cut ends with oil (this will be the top). Sit the dough on your work surface with the un-oiled side down then use a rolling pin to roll it out into a very thin circle about 16cm in diameter. Dust with a light sprinkling of cayenne pepper, then carefully transfer the poppadum to a greased baking tray. Cover lightly as you prepare the next one.
5. When all the poppadums are done, transfer to an oven pre-heated to 150°C and bake for about 20 minutes, or until crisp and dry (keep checking them after about 15 minutes to ensure they do not burn). Remove the baked poppadums from the oven and set aside to cool.
6. At this stage, they can be stored in an air-tight tin or container until needed.
7. To cook, heat a 3mm depth of oil in a large frying pan. When the oil is hot (but not smoking) add a poppadum and fry until it begins to curl at the edges. Turn over with tongs and cook on the other side.
8. Remove from the pan, drain on kitchen paper and serve immediately.
• 1 kg raw mango (peeled & diced)
• 1 kg sugar
• 100g chopped onions
• 50g ginger paste
• 20g garlic paste
• 5g garam masala
• 10g red chili powder
• 15 cardamom pods
• 200ml white vinegar
• Salt to taste
1. Place a pan on a medium heat; add the oil, cardamom, onions and sauté until golden brown.
2. Then add the ginger and garlic paste and further cook on a low heat for a few minutes.
3. Add the cinnamon powder and garam masala, add the mangoes, sugar, red chili powder, white vinegar, stirring continually on a low heat for around 45 minutes or until the mangoes are soft. Add salt to taste.
• 100g plain yogurt
• 25g chopped fresh tomatoes
• 25g chopped cucumber
• 25g chopped onion
• 10g chopped coriander
• Salt, roasted cumin powder, paprika (to taste)
Mix all the ingredients, place in a bowl and chill in the refrigerator.