The Curry Thread

[cheerypeabrain]

I thought that I'd start with a simple low fat version of one of my favourites. (tspn = teaspoon. tbspn = tablespoon)


Chicken Tikka.

1 1/2 lb chicken breast skinned, boned and cut into 1" pieces

1/4 pint white vinegar

salt

For the marinade:
Finely chopped garlic
2 tspn chili powder
1 tspn fresh chopped root ginger
1 tspn fresh mint, chopped
1/2 tspn cumin seeds (or ground cumin if preferred)
1 tbspn oil
5 fl oz low fat natural yogurt.

Mix chicken with vinegar & salt in a large bowl, cover and put in the fridge for half an hour

Liquidise all the marinade ingredients until smooth, drain the chicken (discarding the vinegar) and mix into the marinade. stir well and cover.
Refrigerate the chicken in the marinade overnight.

When you want to eat it...thread the chicken onto skewers and cook under a hot grill, turning frequently (the chicken, not yourself)

Test to make sure the chicken is cooked (about 15 minutes)

Serve with a crisp fresh salad and boiled rice.

(serves about 6...approx 300 calories per serving)

lufflyXXX

[mickthecactus]

Should we shift the Vindaloo recipe into here (I don't know how though)?

[Sleepy]

mickthecactus said:

Should we shift the Vindaloo recipe into here (I don't know how though)?

I don't think you can.

You can move threads from one board to another, but I don't think you can move a thread into another thread..

Might be worth copying and pasting the recipe into the Curry Thread though. You can do that, can't you?

Maybe The witch can move the whole thread. She's good at those sort of things.

[cheerypeabrain]

OK chaps..this is the complicated tikka recipe.....

Ingredients:

1 1/2 lb lean steak, lamb or chicken (cut into cubes)

Spicy Tandoori Marinade:
10 oz plain natural yogurt

6 tbspn mustard oil
4 tbspn lemon juice
2 tspn garlic puree
2 tspn ginger puree
3-6 fresh green chillies chopped
2 tbspn fresh mint, chopped
About 6 tbspn chopped fresh coriander leaves
2 tspn ground cumin
2 tspn garam masala
2 tbspn mild curry paste (Pataks do a good one...or make your own)
4 tbspn tandoori masala paste (as above...I have a recipe if you want one)
1 tspn salt

mix all together in a non metallic bowl ;D

Add the chicken, lamb or beef

Cover bowl and bung in the fridge for at least 12 hours.

THEN

Put all the marinaded meat or chicken onto skewers and grill or roast at a high temperature, keep the rest of the marinade for adding to the sauce. I try to cook the sauce so that it's ready for the meat/chicken to go in as soon as it's cooked.

Sauce:

4- 8 tbspn ghee
2 tspn cummin seeds
tbspn garlic puree
12 tbspn onion puree (I just mince 3 large Spannish onions and fry these in ghee to make a sort of puree)
4 tbspn mild curry paste
2 tbspn tomato ketchup
2 tbspn brown sugar
2 tbspn sweet tomato chutney (I leave this out)
2 tbspn ground almonds
4 tspn garam marsala
2 tbspn fresh chopped coriander leaves
14 fl oz single cream
6 fl oz cocvonut milk.
salt to taste.

Heat the ghee in a huge saucepan (I use a wok) stir fry cummin seeds, add garlic then onion puree and stir fry for a couple of minutes.

Add the leftover tandoori marinade (should be lots left after you've marinaded the chicken or meat)

Stir for a few minutes

Add curry paste, ketchup, sugar, chutney and ground almonds

When simmering gently, add the cooked chicken or meat (push them off the skewers into the sauce) then add the remaining ingredients.

Simmer gently.

Serve with plain boiled rice, garnish with fresh coconut and chopped coriander.

I make this dish for family parties, it freezes really well and is VERY popular! I tend to fiddle with the ingredients too, I don't add so much garlic. It takes AGES...but the smells whilst it's cooking are amazing.

Enjoy.