Top 3: National Curry Week RecipesBy Angelica Malin
We’ve roped in Kingfisher curry expert, Urban Rajah, to help us get our curry on in the kitchen to celebrate #NationalCurryWeek. Whether you’re looking for a brunch dish with a chilli kick or the recipe for the perfect tandoori grill (it’s all in the marinating -fyi), we’ve got a recipe for everyone. Let’s get cooking:
- 1 teaspoon cumin seeds
- 1 tsp coriander powder
- 4 tbs olive oil
- 1 large onion finely sliced
- 4 cloves of garlic, crushed
- Big thumb of ginger, finely chopped
- 2 x 400g tinned chopped tomatoes
- 1 tbs tomato puree
- 1 tsp salt (or to taste)
- 1 tsp sugar
- 2 finger green chillies, chopped
- ¼ tsp ground turmeric
- 250g fresh spinach leaves
- 4 medium eggs at room temperature
- Ground black pepper
- Handful of fresh coriander or flat leaf parsley, chopped
- Big dollop of Greek yoghurt
Step 1: Pour the oil into a large frying pan over a medium heat and, when it’s hot, pop the cumin seeds and coriander powder and cook for a minute, then add the onions. Cook until blonde, then add the garlic and ginger. Cook for another 2 mins and then add the tinned tomatoes cooking for 10 minutes, stir every now then to stop from sticking.
Step 2: Add the tomato puree, salt, sugar, chillies and turmeric, mix thoroughly, and leave for a minute. Add the spinach, mix again and let the leaves wilt.
Step 3: Make 6 egg sized wells in the pan and crack each one into the well. Turn the heat down to low and cook for 10 minutes, until the whites are set but the yolks are still a little bit wobbly. creamy.
Step 4: Dust some pepper over the top, flourish with coriander or parsley and scoff this Indian egg curry with a big blob of yoghurt and some sour dough.
Tandoori Mixed Grill
- 500g whole Greek yoghurt
- Big thumb of fresh ginger
- 4 fat garlic cloves,
- 2 tbs paprika
- 1 tbs ground coriander
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp beetroot powder (optional for colour)
- 1 tbs cumin seeds,
- 2 tbs fennel seeds
- 1 tbs olive oil
- 1 tsp salt
- 1kg skinless chicken thighs on the bone, slashed to work the marinade into
- 1kg lamb chops
- Handful of fresh coriander.
- Juice of 2 lemons
- 3 tbs butter
Step 5: Take the lamb and under a medium high grill, cook for 8-10 minutes until cooked, but still slightly pink in the centre. Turn halfway through the cooking time and baste with lemon and butter. Remove and leave to rest to 5 minutes.
Serve all the meat on a platter, scatter with coriander leaves and serve with mint and coriander chutney.
- 500g boneless chicken thigh chopped into largish chunks
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1 large red onion roughly chopped
- 1 inch of fresh root ginger, sliced
- 3 cloves of garlic, chopped
- 6 long thin green chillies, 4 chopped, 2 whole
- Whole garam masala – 1 tsp black peppercorns, 1 stick of cinnamon, 4 cardamom pods (black)
- 1tin tomatoes
- 1 red pepper chopped
- 1 green pepper chopped
- 2 tsp of ground garam masala
- Bunch of freshly chopped coriander leaves
- 4 tbs rapeseed oil
Step 1: Coat the chunks of chicken in ground cumin and ground coriander, cover and stick it in the fridge for an hour or so (30 minutes will do it if you’re in a hurry).
Step 2: In a large pan or skillet heat 3tbs corn oil on a medium heat and fry the onion, ginger, garlic, and the 4 chopped green chillies, pitch in the whole garam masala turn the heat down to low.
Step 3: Now add the chicken and salt. Keep stirring ensuring it doesn’t stick, add a little water if required. Cook for a few minutes so that the chicken feels a little firm then add the tinned tomatoes and boil gently for around 15 minutes.
Step 4: Toss in the chopped peppers and ground garam masala plus two whole uncut chillies and let it cook for another 5-8 minutes until the pepper softens and the chicken is cooked. Coat with the remaining tbs of oil.
Step 5: Add additional water if you want it thinner, but it should have a thick and dense shiny texture. Before serving, fling in the fresh coriander mix it a little so that it releases its fragrance.
Eat with chapattis or rice and a healthy dollop of cool raitha.