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Indian Chicken Curry with Sweet Potato Bhajis

Sat, 13 July 2019

Indian Chicken Curry with Sweet Potato Bhajis

Indian Chicken Curry with Sweet Potato Bhajis

ingredients:

3cm piece of Fresh Ginger

1 teaspoon of black peppercorns

1 teaspoon of coriander seeds  

50g fresh Coriander, chopped

1 tablespoon of Honey

50g fresh Spinach, chopped

3 cloves of Garlic, chopped

3 fresh Green Chillies, chopped

30g Fresh Mint

1 juice and zest of Lemon

150g Natural Yogurt

1 tin Coconut milk

5 tablespoons Rapeseed chilli scented oil

2 onions, roughly chopped

700g chicken fillet, diced

1 tbsp. of ground Turmeric

Soft Brown Sugar to taste

100g Soft Butter

Salt & Pepper to taste

Cooked basmati rice to serve     

   

method:

  1. Pan roast black peppercorns and coriander seeds over a hot heat till they start to pop
  2. Grind in a pestle and mortar and set aside
  3. Place fresh coriander, mint, spinach, ginger, garlic, chillies, lemon juice and zest, salt and pepper, yoghurt , honey and coconut milk into food processor.  Blitz until mix becomes a smooth paste, then set aside.
  4. Heat a large saucepan over a medium heat and add chilli oil
  5. Add onion and cook for 3 -4 mins stirring until soft.  Add chicken and gently brown.  Add turmeric, pepper and the crushed coriander mix to the chicken
  6. Fry for a further 2 mins.  Reduce the heat and then add pureed ingredients mix and cook for a further 7 -10 mins until chicken is fully cooked .
  7. Now start to balance curry if needed, add brown sugar, butter salt and pepper until flavour is adjusted to your liking.
  8. Serve garnished with chopped coriander and some boiled Basmati Rice   

 

 

RECIPE 2:

Sweet Potato Bhajis

ingredients:

150g Sweet Potato, peeled and finely grated

70g Spinach leaves, washed and chopped

½  Red onion, sliced

2 Cloves Garlic, crushed

2 tsp Turmeric

2 tsp Nigella Seeds

2 tsp Cumin Seeds, roasted and crushed

1 tsp Coriander seeds, roasted and crushed

2 Black Peppercorns, roasted and crushed

1 tbsp Chopped Fresh Coriander

2 fresh red chillies, chopped

1 large egg, beaten

100 mls Sparkling Water

50g Gram Flour

50g Plain Flour

1 tsp Baking Powder

Vegetable oil for frying

Salt and pepper

 

method:

  1. Pan roast cumin seeds, black peppercorns and coriander seeds until they pop.  Grind in a pestle and mortar, set aside
  2.  Place all ingredients in to a bowl and mix till combined, season well with salt and pepper.  Leave to rest for 15 mins
  3. Deep fry in small clusters until golden crisp and cooked
  4. Drain and serve with curry and rice

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