Chicken tikka masala.
This is based on Jamie Oliver's Chicken Tikka, but he marinates and grills the chicken first. I am doing this one the fast-and-easy way which is still fantastic. This is my family's favourite curry.
It serves 4-6 people. (I never make enough so you could do 1 1/2 this recipe.)
Someday I will double it and actually have leftovers. Please note if you do double it though you will need two saucepans.
2 tbsp vegetable oil or ghee
6 chicken thighs or 3 chicken breasts cut into chunks
1 onion diced
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp sweet paprika
1 tsp turmeric
2 tbsp garam masala
4 cm fresh ginger grated
4 cloves garlic crushed
a handful of ground almonds or cashews.
1 tin of crushed tomatoes
1 tin of water
120 ml cream
4 cups of steamed basmati rice.
* if you like it hot add 2 fresh chilli de-seeded whilst cooking.
Heat oil or ghee, in a heavy based saucepan or deep skillet, add the diced onion, garlic and ginger cook till onions are transparent.
Add the cumin, coriander, paprika, turmeric, garam masala cook till fragrant.
Add the chicken and cook till golden on both sides. Then add the crushed tomatoes and ground almonds or cashews.
Fill the empty tin with water and add also, stir often to ensure it isn't burning and that the amount of liquid is ok, add more water if you need to.
Cook for 45 minutes on a moderate heat, season to taste.
Stir in the cream and cook for another minute, serve with fresh coriander and natural yoghurt.
I am adding a carrot salad which is from one of my favourite cookbooks Falling cloudberries. This salad absolutely rocks. I have added cucumber to mine and sometimes I use spring onion instead of red onion, all in all this is a great side to any Indian curry.
Carrot Salad, with cardamon.
* This is best made an hour or more ahead of time.
2 carrots grated.
1 cucumber (if you like) also grated
1/2 red onion diced finely.
1 cm of ginger grated.
2 tbsp olive oil.
juice of half a lemon.
1 tsp sugar
1 tsp sea salt
1/2 tsp ground cardamon
a pinch of white pepper.
a handful of mint leaves torn.
Put the carrots, onion, cucumber into a bowl.
make the dressing by whisking together the oil, lemon, salt, pepper, ginger and cardamon.
You may need to tweak the flavours here, just add more sugar, salt or lemon. It sound be tangy yet slightly sweet.