Tag Archives: indian

Indian-spiced Roast Lamb Rump

Indian Lamb Rump Roast 005a

It’s not often that I actually ask JR what he would like for dinner, the main reason being because he usually replies “Whatever you like”, but the other day when I asked him, to my surprise he said “Let’s have lamb”. Of course, there was no indication of how he would like the lamb cooked or anything else, so I decided to marinate lamb rumps in Indian spiced yogurt before roasting.

This dish with its warm spicy marinade is great for mid-week
entertaining or a special family meal – put the lamb into the
marinade the night before and it’s already to cook the next night.

For the marinade, I used locally produced Origin Earth Sheep
Yogurt. As compared to cow’s milk, Origin Earth’s sheep’s milk is
seasonal and the yogurt is only available for six to seven months of each year (mid-September to mid-March). The new season has just started. I love sheep’s milk yogurt for its creaminess, flavour and wonderful mouth feel. Sheep’s milk has twice the milk solids of cow’s milk with a pure white colour and I love using it with lamb.

Indian-spiced Roast Lamb Rump

Lamb rumps give you all the flavour of roast lamb without the long
cooking time – one rump usually weighs 200-300g and will feed 1-2
people.

Serves 4

2 x 250-300g lamb rumps
2 large red onions, cut into thin wedges
handful fresh coriander, roughly chopped
INDIAN SPICED YOGURT MARINADE
¾ cup natural sheep milk yogurt
1 tbsp grated fresh ginger
2 cloves garlic, chopped
1 tbsp tomato paste
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
sea salt and freshly ground black pepper

1              For the marinade, place yogurt, ginger, garlic, tomato paste, lemon juice, cumin, ground coriander, turmeric and chilli flakes in a bowl and mix to combine. Season with a good grind of salt and black pepper. Add lamb rumps and turn to coat. Cover and marinate in
refrigerator for 2-3 hours or overnight.

2              One hour before cooking, remove lamb from refrigerator. Preheat oven to 220°C. Line a baking dish with foil.

3              Scatter onions over base of prepared dish. Remove lamb from marinade and allow any excess to drain off, then place lamb on top of onions and roast for 10 minutes. Reduce oven temperature to 180°C and roast for 20-25 minutes longer or until cooked to your liking. Remove from oven, cover loosely with foil and let stand for 10 minutes before carving.

4              To serve, cut lamb into slices, place onion on serving plates, top with lamb slices and scatter with fresh coriander.

Serving suggestion: On this occasion I served the lamb with smashed potatoes and new season’s asparagus. But steamed brown or white rice works well with any green vegetable of your choice or a salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other lamb recipes you might like to try:

Roast Lamb with Herb & Caper Sauce

Roast Lamb with Herb & Caper Sauce

Baked Lamb Chops with Mushrooms & Potatoes

Baked Lamb Chops with Mushrooms & Potatoes

 

Indian Spiced Lamb’s Kidneys

Spiced Kidneys 006aI know there are some people who do not enjoy eating offal
(sometimes called variety meats), but I am not one of them. Whether it is because I am a farmer’s daughter or just because there aren’t many foods I don’t enjoy – who knows! I grew up eating offal, especially lamb’s kidneys and liver, which my father also loved and my mother would cook, but never eat.

I am lucky as JR also likes these foods and so they feature
reasonably regularly on our menus. Kidneys are a good budget
option with 500g costing me just under $5.50 last week.

In this easy recipe the lamb’s kidneys are cooked with spices,
onions and tomato paste to create a warm spicy Indian-influenced dish.

Indian Spiced Lamb’s Kidneys

I served these tasty kidneys over steamed brown rice with steamed
spinach on the side.

Serves 4

500g lamb’s kidneys
vegetable oil
1 bay leaf
½ tsp cumin seeds
½ tsp fennel seeds
2 medium (about 150g each) onions, sliced
1 tsp grated fresh ginger
1 clove garlic, finely chopped
1 Birds Eye chilli, sliced (optional)
1 tbsp ground coriander
1 tsp Orcona Sweet Smoked Paprika
½ tsp turmeric
2 tbsp tomato paste
salt, to taste
1 tbsp garam masala
good squeeze fresh lemon juice
1 tbsp chopped coriander or parsley leaves

1              To prepare kidneys, cut in half horizontally, remove the core (fat and white tubes on the indented side) – the easiest way to do this is with a pair of small sharp scissors. If there is a skin on the
kidney, peel this off – the kidneys I have purchased recently have
already had this removed. Wash the kidneys, under cold running
water and cut into pieces – for this recipe I cut each half into three. Place pieces in a bowl, pour over boiling water and leave for 2 minutes. Drain and set aside.

2              Heat 2 tbsp oil in a heavy-based frying pan over medium heat, add bay leaf and cumin seeds and cook, stirring, 1-2 minutes or until fragrant. Reduce heat to low, add onions, cover and cook,
stirring frequently, for 8-10 minutes or until onions are soft and translucent. Remove lid and cook, stirring frequently, for 5 minutes longer or until onions are golden.

3              Add ginger, garlic, chilli, coriander, paprika, turmeric and
tomato paste and cook, stirring, for 2-3 minutes or until mixture is fragrant. Add kidney pieces and stir well to coat with spice mixture. Stir in ½ cup water, cover and cook, for 4-5 minutes or until kidneys are partially cooked.

4              Remove lid, add garam masala and season to taste with salt and cook to evaporate excess liquid and complete cooking of
kidneys. To serve, stir in lemon juice and scatter with coriander or parsley.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spiced Lentils with Spinach

Spiced Lentils & Spinach 008aWhile not the prettiest dish you will ever make this is certainly one of the tastiest.

Using fast cooking red lentils – they cook in 10-15 minutes – this recipe is loosely based on the Southern Indian stew of spicy lentils and vegetables – sambar. It illustrates well how lentils that have
little flavour of their own take on the flavours of the ingredients they are cooked with.

It is a warm rather than a fiery hot dish, however the heat of the dish can be adjusted depending on the quantity of chilli flakes used – they can be omitted, if you wish.

Also known as massor dal, maser dal, mussor dal, masur dal and pink lentil, red lentils have a mild earthy flavour with a soft texture and vary in colour from a deep orange to salmon red turning golden and mushy when cooked.

Dried beans, peas and lentils, collectively known as pulses, have been part of man’s staple diet since ancient times and are still an
important food for vegetarians and meat-eaters.

They are low in fat and rich in protein, carbohydrates and fibre, as well as being a rich source of B-complex vitamins and are the best vegetable source of folic acid, in addition they provide iron, calcium and phosphorous.  They are also a good source of phytoestrogens which are believed to be beneficial in protecting against
osteoporosis and reducing the risk of certain cancers.

In addition they are economic and adding pulses to meat dishes such as casseroles and stews is a great way to add nutrition and extend the dish.

Spiced Lentils with Spinach

Serve this dish when you are feeding a group with mixed dietary
requirements – it makes a great side dish to grilled meat but is equally suitable as the main dish for vegetarians. In addition it is gluten-, dairy-, egg- and nut-free.

Serves 6 as side dish or 4 as a main meal

1 cup red lentils
2 tbsp vegetable oil
1 medium (about 150g) red onion, chopped
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 tsp ground cumin
1 tsp garam masala
½ tsp ground coriander
½ teaspoon turmeric
4 dried curry leaves
pinch dried red chilli flakes
440g can diced tomatoes
1 bunch spinach, leaves chopped
salt and freshly ground black pepper
coriander leaves, to garnish (optional)

1              Wash lentils under cold running water, drain and place in a large saucepan. Pour over water to cover by about 1cm. Place over a high heat, bring to the boil, then reduce heat and simmer for 10-15 minutes or until lentils are cooked. Most of the liquid should be
absorbed.
2              Meanwhile, place oil and onion in a frying pan over a medium heat, cover and cook, stirring occasionally, for 10 minutes or until onion softens and is translucent.
3              Add garlic, ginger, cumin, garam masala, coriander, turmeric, curry leaves and chilli flakes and cook, stirring, for 2-3 minutes or until fragrant.
4              Stir onion mixture and tomatoes into lentil mixture, bring to simmering and simmer, stirring occasionally, for a further 10-15 minutes or until mixture reduces and thickens.
5              Stir in spinach and cook, stirring frequently, for 5 minutes longer or until spinach wilts. Season to taste with salt and pepper. Serve scattered with coriander leaves, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Tikka Masala Drumsticks

Tikka Masala Drumsticks 005bAs previously expressed Indian food is a favourite of mine and it is hard to beat a good Tikka Masala.

There are many easy everyday Indian dishes that are straight
forward to make and they taste so much better than packet mixes. This recipe is an example of just how easy a popular Indian dish is to make, how much better the flavour is and how much cheaper it is to make yourself.

For this recipe I have used chicken drumsticks because of their
flavour and rather than cutting the meat into cubes have left the drumsticks whole, browned them off and finished them in the
masala sauce.

Another reason I have used drumsticks here is because they were on special and I got a tray of 14 drumsticks for just $10! If you prefer, use chicken breast fillet or thigh fillet, cut into 2.5cm pieces and marinate, then brown in a pan before adding to the sauce to finish cooking.

Tikka Masala Drumsticks

Cutting the onions two different ways gives the sauce a great texture.

The tikka masala can be made in advance and reheated when required.

Serves 4

8 chicken drumsticks
salt and freshly ground black pepper to taste
fresh coriander sprigs, to garnish
TIKKA MARINADE
1 cup natural yogurt
1 tbsp fresh lemon juice
1 tbsp grated fresh ginger
2 cloves garlic, finely chopped with 1 tsp salt
2 tsp ground cumin
2 tsp garam masala
1 tsp cayenne pepper, or to taste
⅛ tsp ground black pepper
8 whole cloves
MASALA SAUCE
3 tbsp vegetable  oil
1 large (about 200g) onion, thinly sliced
1 medium (about 150g) onion, cut into wedges
2 cloves garlic, finely minced
1 long red chilli, sliced, seeded (optional)
1 tbsp ground cumin
1 tbsp garam masala
2 tsp paprika
440g can diced tomatoes
300mL cream

1              For the marinade, place yogurt, lemon juice, ginger, garlic, cumin, garam masala, cayenne pepper, black pepper and cloves in a bowl and whisk to combine. Add chicken drumsticks and turn to coat. Cover and marinate in the refrigerator overnight.
2              For the sauce, place oil, onion slices and wedges in a heavy-based saucepan over a medium heat and cook, stirring very
frequently, until onion caramelises – this can take 20 minutes or longer, but it is well worth the time as it gives the dish a great depth of flavour.
3              Add garlic and chilli and cook, stirring, for 1-2 minutes
longer. Then add cumin, garam masala and paprika and cook,
stirring, for 1-2 minutes longer or until fragrant. Stir in tomatoes, bring to simmering and simmer for 5 minutes.
4              Stir in cream and bring back to simmering. Drain chicken and set aside. Stir any remaining marinade into sauce mixture. Simmer, stirring frequently, until sauce is rich and thick – this can take up to an hour.
5              Meanwhile, heat a cast iron frying pan over high heat. Add a little vegetable oil to the pan, add chicken and brown on all sides.
6              Once browned and sauce is rich and thick, transfer chicken to sauce, cover pan and simmer for 15-20 minutes or until chicken is cooked through. Remove pan from heat and stand for 10 minutes before serving.

Serving suggestion: While not traditional I serve this with brown basmati rice for a health benefit and because I prefer the flavour. Accompany with either a steamed green vegetable or salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other Indian-style chicken dishes you might like to try:

Home-style Indian Chicken Curry

Home-style Indian Chicken Curry

Indian Tomato Chicken

Indian Tomato Chicken

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

 

Tomato, Capsicum & Potato Curry

Tom, Cap & Pot Curry 005aI know you think because you haven’t heard about the tomatoes for a day or two you think they are finished – no! Another couple of
kilos arrived on the kitchen bench yesterday – they are now mostly cherry tomatoes, which of course are delicious just popped in your mouth for a quick healthy snack – but there’s a few too many even for tomato loving me.

In this vibrant dish the flavours of tomato, capsicum and potato
mingle together in a warm spicy sauce. The sauce for this dish has just a hint of heat from the fresh chilli but if you are not a chilli fan you could omit it.

This is a delicious vegetarian main served with rice or an Indian bread such as naan or chapatti and a salad of mixed leaves. Or add interest to a simple meal of grilled lamb or pork chops and serve this as a side.

Tom, Cap & Pot Curry 009a

Tomato, Capsicum & Potato Curry

Use whatever tomatoes you have to hand, on this occasion I used cherry tomatoes and left them whole but chopped larger tomatoes also work well and with a little adjustment canned tomatoes could be used.

Serves 2 as main dish or 4 as a side dish

1 large (about 200g) onion, chopped
2 cloves garlic
2.5 piece ginger, chopped
¼ cup vegetable oil
1 tsp brown mustard seeds
1 long red chilli, sliced, seeded if desired
10 dried curry leaves
1 tsp ground turmeric
2 medium (about 150g each) potatoes, cut into 1 cm cubes
2 medium (about 150g each) red capsicums, cut into 1 cm pieces
500g tomatoes, chopped
1 cup vegetable or chicken stock
salt and freshly ground black pepper, to taste
1 tsp garam masala
¼ cup chopped coriander

1              Place onion, garlic and ginger in a food processor and
process to mince.
2              Heat oil in a 28 cm skillet which has deep sides and a lid over a medium heat add mustard seeds and cook briefly until seeds start to pop.
3              Add onion mixture, chilli, curry leaves and turmeric and cook, stirring frequently, for 5 minutes or until onions are
translucent and mixture is fragrant.
4              Add potatoes and capsicums and cook, stirring, for 3-4 minutes to combine. Stir in tomatoes and stock, bring to the boil, then reduce heat, cover and simmer for 20-25 minutes or until
potatoes are just tender. Remove lid and cook for 5 minutes longer to reduce sauce. Season to taste with salt and freshly ground black pepper. Remove pan from heat, stir in garam masala and coriander. Let stand for 5 minutes before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other Indian inspired dishes you might like to try:

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

 

 

Easy Lamb Biryani

Lamb Biryani 006aI love the Indian dish biryani but a properly made biryani takes hours and is a wonderful dish to eat.

I have been making this quick version for quite some time and while it obviously doesn’t have the depth of flavour of a traditionally
biryani it has a great spice combination and is a good way to use diced lamb shoulder – as mentioned previously lamb shoulder is a tasty but less expensive cut than some others. In this instant lamb shoulder chops were on a great special so I bought those then cut the meat from the bone.

I also like to use brown basmati rice instead of the traditional white basmati and while it increases the cooking time I like the flavour and health benefits brown rice offers and once it is cooking it pretty much looks after itself.

Easy Lamb Biryani

The biryani is fabulous served as is, but is also delicious accompanied by a salad of mixed leaves or a steamed green vegetable of your choice.

Serves 4

2 cloves garlic, minced
½ tsp ground cumin
pinch cayenne
salt and freshly ground black pepper
½ cup plain yogurt
500g diced lamb
3 tbsp vegetable oil
1 large (about 200g) onion, thinly sliced
¼ tsp cardamom seeds
¼ tsp turmeric
5 cloves
1 cinnamon stick, broken in half
1½ cups brown basmati rice
¼ cup sultanas
3½ cups chicken stock or water
¼ cup flaked almonds
coriander leaves, to garnish

1              Place garlic, cumin, cayenne, ½ tsp salt and black pepper to taste in a bowl, add yogurt and mix to combine. Add lamb and mix to coat with yogurt mixture. Set aside.

2              Place oil and onion in a large saucepan over a medium heat. Cook, stirring frequently, for 5 minutes or until onion starts to
soften. Add cardamom seeds, turmeric, cloves, cinnamon and rice. Cook, stirring, for 2-3 minutes to coat rice with oil and spices.

3              Stir lamb mixture and sultanas into rice, then pour over stock or water and stir in 1 tsp salt. Cover and simmer for 45-60 minutes or until liquid is absorbed and rice and lamb are tender.
Remove pan from heat and stand covered for 5 minutes. Serve
scattered with almonds and coriander leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Indian Tomato Chicken

Indian Tomato Chicken 001aAs well as eating our way through the pantry, fridge and freezer we also need to keep up with the garden produce and the tomatoes haven’t slowed down!

So here I have taken the ripest tomatoes and thrown them in the food processor for the basis of the sauce for this classic Indian
chicken dish.

The spices used here are warm and fragrant rather than hot and fiery so this is a great family dish that only takes a short time to
assemble and then can be left to simmer away for a while before
finishing the meal.

Indian Tomato Chicken

Diced canned tomatoes could be used instead of fresh tomatoes – you will need three 440g cans

Serves 6

1 large (200g) onion, roughly chopped
4 cloves garlic
1 tbsp grated fresh ginger
2 tbsp vegetable oil
2 tsp ground cumin
1 tsp ground turmeric
1 tsp salt
1 tsp freshly ground black pepper
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground nutmeg
1 cinnamon stick
2 bay leaves
6 chicken drumsticks or thighs
1kg fresh tomatoes
½ cup coriander leaves

1              Place onion, garlic, ginger and 1 tbsp oil in a food processor and process to make a paste.
2              Place onion paste and remaining 1 tbsp oil in a 28cm skillet which has deep sides and a lid over a medium heat and cook, stirring frequently for about 10 minutes or until onion softens.
3              Place tomatoes in food processor and pulse to make a sauce.
4              Add cumin, turmeric, salt, pepper, cardamom, cloves,
nutmeg, cinnamon stick and bay leaves to onion mixture and cook,
stirring, for 1-2 minutes longer or until fragrant.
5              Stir in tomatoes and mix well to combine. Bring to
simmering, nestle chicken into tomato mixture, cover, bring back to simmering and simmer, stirring occasionally, for 45 minutes or until chicken is cooked.
6             At the end of the cooking if the sauce seems to have excess liquid, remove chicken and set aside, bring sauce to the boil and boil, uncovered, stirring occasionally, for 10 minutes or until sauce
reduces and thickens. Return chicken to sauce and cook for 5 minutes longer to heat through. Remove cinnamon stick and bay leaves and discard. Scatter with coriander leaves and serve.

Happy cooking and eating,

Recipe by Rachel Blackmore

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Other chicken recipes you might like to try:

Home-style Indian Chicken Curry

Home-style Indian Chicken Curry

Baked Soy-glazed Chicken with Spiced Stir-fried Cabbage

Baked Soy-glazed Chicken with Spiced Stir-fried Cabbage

 

BBQ Tandoori Chicken with Fresh Coriander Relish

BBQ Tandoori Chicken with Fresh Coriander Relish Get the heat out of the kitchen with this Indian-inspired barbecued chicken.

Preparing chicken as described in this recipe is known as
spatchcocking and it is a great way to prepare chicken for
barbecuing or grilling – the cooking time is greatly reduced and the bird cooks more evenly.

To test whether the bird is cooked insert a skewer into the thigh and when the juices run clear the bird is cooked.

Pappadams (also spelt poppadum, pappadum and many other
variations – it would appear to be a regional difference) are readily available in many supermarkets but I prefer to buy them at an Indian food store where they are a fraction of the price and more often than not authentic.

Pappadams are an Indian flatbread which come dried and don’t look much in the packet, but once quickly fried or microwaved puff up into lovely light crisp wafers that are delicious with any Indian food. They are made with lentil flour (great for those following a gluten-free diet) and are available plain or can be flavoured with cumin, black pepper, garlic or chilli. In India pappadams are served as an
accompaniment to a meal or can be served as a snack or nibble just as they are or with various toppings.

I usually cook pappadams in the microwave – simply place a couple on a double thickness of paper towel and cook on HIGH (100%) for 30 seconds or until puffed and crispy.

BBQ Tandoori Chicken with Fresh Coriander Relish

Use leftover chicken and relish in sandwiches the next day – that’s if there are any leftovers!

Serves 4-6 – depending on size of chicken

1 x free-range chicken
SPICED YOGURT MARINADE
4 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tbsp sweet paprika
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground turmeric
¼ cup Greek-style natural yogurt
2 tbsp vegetable oil
1 tbsp fresh lemon juice
salt and freshly ground black pepper
FRESH CORIANDER RELISH
1 bunch coriander, chopped
2 green onions, chopped
2 tbsp vegetable oil
2 tbsp apple cider vinegar

1              Cut chicken down either side of the backbone and press on the breastbone to
flatten the bird out.
2              To make marinade, place garlic, ginger, paprika, cumin,
coriander, turmeric, yogurt, oil, lemon juice and salt and pepper to taste in a small bowl and mix to combine.
3              Rub marinade all over chicken and place in a shallow dish. Cover, refrigerate and marinate for at least 2 hours – the chicken can be marinated for up to 24 hours.
4              Preheat a covered barbecue to medium-high heat. Remove chicken from marinade. Place chicken skin side down on preheated barbecue grill and cook for 15-20 minutes, turn over and cook for 15-20 minutes longer or until juices run clear when tested – cooking time will depend on the size of the bird. Remove chicken from
barbecue, place on a warm serving plate, cover loosely with
aluminium foil and rest for at least 10 minutes before carving.
5              To make relish, place coriander, green onions, oil and vinegar in a small bowl and mix to combine. Season with salt and pepper.

Serving suggestion: Serve chicken with coriander relish, a salad of mixed leaves and pappadams.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Home-style Indian Chicken Curry

Chicken Curry 008aChicken is an economic meal option and is always popular for
curries. This home-style chicken curry has plenty of spicy fragrance from the spices – cumin seeds, fennel seeds, cinnamon, ground
coriander and turmeric – but is a warm rather than a blistering hot
curry.

If you like your curries hot increase the fresh red chillies and ensure you use a hot variety or use more dried chilli flakes.

Fresh chillies are in season now and are readily available. For a great selection of chillies from the mildest to the hottest check out
Orcona’s stand at the Hastings Farmers’ Market each Sunday 8.30am to 12.30pm at the A&P Showgrounds, Kenilworth Rd,
Hastings.

Home-style Indian Chicken Curry
Adding water to the onion when chopping in the food processor ensures an onion paste forms which along with the spices creates an aromatic base to the curry.

Serves 4

1 large onion, roughly chopped
3 large garlic cloves, roughly chopped
2 cm piece ginger, grated
¼ cup vegetable oil plus extra for browning chicken
2 tsp cumin seeds
1 tsp fennel seed
5cm cinnamon stick
1 fresh long red chilli or pinch dried chilli flakes (optional)
1 tsp ground coriander
1 tsp turmeric
1 x 400g can chopped tomatoes
4 chicken thighs
1 cup hot chicken stock
fresh coriander leaves
natural yogurt (optional)

1              Place onion and ½ cup water in a food processor and process to make a loose paste.
2              Place garlic and ginger in a pestle and mortar pound to make a paste. Stir in 2 tbsp water.
3              Heat oil in a heavy-based saucepan over a medium heat. Add cumin and fennel seeds and cinnamon stick and cook, stirring for
30 seconds or until fragrant.
4              Add onion paste and cook, stirring occasionally, for 8-10 minutes or until onions are translucent. Stir in garlic/ginger paste and chilli and cook, stirring, for 2 minutes
longer.
5              Stir in coriander and turmeric and cook for 30 seconds, then stir in tomatoes and bring to simmering. Simmer, uncovered for
10-15 minutes or until sauces reduces and thickens.
6              Meanwhile, heat a little vegetable oil in a frying pan and brown chicken thighs. Add to tomato mixture and cook for
5 minutes, then stir in chicken stock, bring to simmering and simmer, uncovered, for 30 minutes or until chicken is cooked and sauce
reduces and thickens.
7              To serve, scatter with coriander and accompany with yogurt, steamed brown rice and a steamed green vegetable of your choice or salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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