MASALA MAGIC BASIC Chicken Curry

Transcription

1 MASALA MAGIC BASIC Chicken Curry Basic Ingredient List 2 finely chopped medium onions Half a tablespoon of cooking oil A tin of tomatoes (400g) One curry masala magic pot One teaspoon of salt (optional) Between 500g and one kilo of Chicken Fresh coriander, 1/3 cup of single cream and a small knob of butter ( optional) For a Basic Chicken dish. Fry or boil the onions until soft, add the masala spice to the onions on a fairly high heat and stir in the tomatoes (this creates a nice sauce) and salt if using. Add a small cup of water to create a sauce and stop the mixture from burning. Add the chicken and stir fry on a high flame to seal it, make sure it does not stick. Pour in 300 ml of boiling water (a mug) and simmer until the chicken and curry is cooked through approx minutes. Garnish with fresh coriander and a small knob of butter, and finish with single cream serve with naan, rice, chappatties etc

2 Vegetable Curry MASALA MAGIC Basic Ingredient List 1 finely sliced medium onion Half a tablespoon of cooking oil One tablespoon of tomato puree One curry masala magic pot One teaspoon of salt (optional) Between 500g and one kilo of vegetables, any combination of: cauliflower, carrots, aubergines, potatoes, the list is endless Fresh coriander and a small knob of butter or cashews (both optional) For a Basic Vegetable dish. Fry or boil the onions until soft, add the masala spice to the onions on a fairly high heat and stir in the tomato puree (this creates a nice sauce) and salt if using. Add a small cup of water to create a sauce and stop the mixture from burning. Add the vegetables that takes longest to cook and stir fry on a high flame to seal it, make sure it does not stick. (if using potatoes, cauliflower and peppers, cook the potatoes for 5 minutes, add the cauliflower, cook for a further 5 minutes and then add the peppers for the last 5 minutes. Pour in an egg cup of boiling water and simmer until the vegetables are cooked through approx minutes. Garnish with fresh coriander and a small knob of butter, serve with naan, rice, chappatties. Be brave when cooking vegetables together, you soon get used to which order you should cook them in. Always feel free to contact me before making a dish, if you need any advice.

3 Chicken Tikka Masala 500g to 1 kg of chicken 4 tbsp of Greek yoghurt 1 curry masala magic pot 2 finely chopped onions tin of tomatoes (400g) Pinch of salt 150 ml of single cream Fresh coriander (optional) A small knob of butter (optional) First Marinade the chicken (500g to 1kg of chicken) in four tablespoon of Greek yoghurt and the curry masala magic spice pot. Meanwhile fry of boil 2 finely chopped onions, add a tin of tomatoes and a pinch of salt (optional). Add the marinated chicken to the onion mix and stir in 300 ml (a mug) of boiling water, simmer until cooked through (30-45 minutes). Finish with 150 ml of single cream and some fresh coriander, serve with rice, naan/chappatties, sit back and let your family and friends think you are a genius. These recipes are the enhanced version of Masala Magic. As always, add half a cup of water when the curries dry or stick. As you will cook raw vegetables & meat directly into the sauce, the flavours will seep through and create a tender finished product.

4 For a Rogan Josh Lamb curry 3 finely chopped onions 1 tin of chopped tomatoes (400g) 1 curry masala magic pot 500g to 1 kg of lamb 2 handfuls of red lentils Fry or boil 3 finally chopped or minced onions until golden and caramelised. Add a tin of tomatoes, cook on a high flame to sizzle. To this mix, add the whole masala magic pot, sizzle on a high heat and then add your 750g to one kilo of lamb. Seal the lamb in the sauce for 5 minutes and add two handfuls of red lentils with 500 ml of boiling water. Simmer for at least an hour or even two and finish with a small knob of butter and freshly chopped coriander. You may need to add some extra water as the lentils will absorb liquid. Alternative Method is to put all ingredients in the slow cooker, works a treat!

5 Chicken Jalfrezi, 2 finely chopped onions a tin of tomatoes (400g) I Curry Masala Magic Pot 500g to 1 kg of chicken 2 sliced peppers Fresh coriander (optional) 1 tsp salt (optional) Fry or boil two finely chopped onions, add a tin of tomatoes. Cook for a minute or so and then add the spice mix and cook for a further 5 minutes, add a tablespoons of water to prevent sticking. Sauté the chicken in the curry sauce and add 530 ml of water, simmer for twenty minutes and then add 2 washed, and sliced peppers. Continue to simmer until the chicken and peppers are cooked through. Finish with a tablespoon of fresh coriander.

6 For a Korma Style Curry, 2 Finely chopped onions a tin of tomatoes Curry Masala Magic Pot 4 tbsp desiccated coconut 4 tbsp ground almonds 1 tin of coconut milk 500g to 1 kg of chicken 1 tsp salt (optional) Fry or boil two chopped onions, add a tin of chopped tomatoes and your masala magic spice pot. To this base, add your chicken between 500g to 1 kilo, seal the chicken in the sauce and add 4 tablespoon each of desiccated coconut and 4 tbsp of ground almonds along with a tin of coconut milk to the chicken curry mix. Add 150 ml of water to prevent the curry from sticking and simmer until the chicken is cooked, finish with coriander (optional) to enhance flavour and don t forget to check the seasoning.

7 Onion Bhajes 3 finely sliced onions (use your food processor if you have one) 1 tsp garam masala 1 tsp salt 1 tsp cumin seeds 1 tsp whole coriander seeds 1 tsp chilli flakes 1 tsp dried chilli powder Handful of washed and chopped coriander (optional) 3 cups of chickpea flour 1 cup of water - you may need extra Carefully measure and put aside all the spices and ingredients in a bowl. Put the sliced onions into a mixing bowl, add the chickpea flour and water, give it a good mix with your hands and then mix in the spices. The mixture should form a tight, but firm texture, you may need to add extra water. Put spoonfuls of the mixture into hot oil and deep fry until fully cooked, turning the bhajes over so they cook evenly. Serve hot with a chutney or ketchup, you may freeze them, thaw and bake in the oven to heat through and crisp up.

8 Masala Magic Rice A mug of rice - keep your mug Finely chopped onion Small knob of butter and splash of sunflower oil Sprinkle of salt a teaspoon of whole cumin seeds A teaspoon of garam masala Take a mug of rice and place in a bowl of cold water, stir it around and leave to soak. Use a big pan, with a tight fitting lid, add the oil, butter and cumin, fry on a high flame for 3-4 minutes. Add the onions to the pan, stir fry around for 5 minutes, make sure they do not burn. Fill the kettle with fresh water and switch on to boil. Meanwhile, drain your rice in a sieve and rinse until the rice runs clear and drain the rice. Add the washed, rinsed rice to the pan. Stir the rice in the hot pan and coat every grain with the oil, sprinkle with salt and garam masala. Add a mug and quarter of boiling water to the pan, be careful as it splashes, stir the rice. Cover, and simmer for 12 minutes on your medium ring. After 12 minutes, switch the heat off and let the pan rest for another 10 minutes, you should have perfect rice. Thank you

9 Easy Peasy, Cheats Chappatties - Like Mini-naans 3 cups of Self Raising Flour 2 tbsp of Greek Yoghurt Warm water to form a soft dough (half to 3/4 cup) Place the flour and yoghurt into a bowl and mix through and start adding a little water, mixing with your hands to form a soft dough. Let the dough relax for 10 or 15 minutes. Break off golf ball size amounts, shape into a ball, flatten and roll into a round (ish) shape. Dust off the excess flour. Put the chappati on the hot frying pan and cook the first side for 30 seconds and flip over and cook the second side for a minute and turn over to finish cooking. Please do not burn the breads and just practise, please let me know if you need further practise. Enjoy xx

10 Top tips for the best Curries Start with finely chopped or minced onions, once cooked, they will form the base of your curry sauce. Fry or boil them. I usually chop them finely with my food processor. Add a little oil and fry them to create that famous bhuna flavour. When the sauce or curry starts to stick to the pan, add a little water (an egg cup s worth) to create the sauce and steam. Our mum s curries never stuck to the pan, but they used lots of ghee and butter, not exactly healthy but always tasted good! Masala Magic is a mild spice blend, flavoursome rather than hot, should you prefer a spicier flavour, simply add some fresh or dried chilli or flakes to the onions when adding Masala Magic. Always check you seasoning, salt is not added to the Masala Magic Spice Blend, but I think a pinch of salt at the end of cooking enhances the flavour. Masala Magic is suitable for vegetarians and is perfect to create vegetable, bean and lentil curries, experiment with your favourite flavours, you won t be disappointed! Recipes from a mild, creamy korma curry to hot & spicier dishes, there are curries to suit all tastes. Masala Magic is available to enhance the cooking experience with the addition of demonstrations and lessons now available. When cooking chicken and any other meat, please seal the raw meat it in the sauce on a fairly high heat, watching it at all times for two or three minutes to create a tasty sauce, then add your water (about a mug full) and simmer until cooked through. Lajina may seem vague with her recipes: this is common within Indian cuisine, please contact us with any questions you may have, but please just have a go and enjoy! Follow us on Face book to watch the demos and see the actual curries being cooked at farmers markets and shops, send us a message and we will cook your favourite dishes at the various demos in Shropshire.