Tag Archives: curry

Korma Paste

This was one of the tastiest things I’ve cooked all year! I was so proud of how it turned out. My kitchen smelt amazing having been full of spices! I usually have a jar of supermarket curry paste tucked away for emergencies but I was feeling creative and I knew I could do better. 

It was actually a doddle to whip up and it gave me enough for two separate curries. Needless to say, the second portion wasn’t hanging around for long!


For the Korma paste:

2 tsp garlic purée 

1 tbsp ginger paste

½ teaspoon cayenne pepper

1 teaspoon garam masala

½ teaspoon sea salt

2 tablespoons oil

1 tablespoon tomato puree

2 fresh green chillies

3 tablespoons coconut powder

1 tsp dried coriander leaf

2 tsp ground coriander

2 tablespoons flaked almonds

2 teaspoons cumin seeds

For the Sauce:

2 chicken breasts, sliced

1 x 400g can coconut milk

1 tbsp corn flour slaked with a little water

– First you want to heat a large, heavy frying pan and lightly toast the flaked almonds and cumin seeds over a medium high heat until fragrant. 

– Then put all of the ingredients for the paste into a food processor/blender and pulse until you have a smooth paste. 

– To serve 4 add half of the paste to the large frying pan and heat on a medium high heat. 

– Add the chicken breasts and stir well. 

– Add the coconut milk and simmer on a low heat for 15minutes. 

– To thicken your sauce add the cornflour and stir well until thickened. Then remove from the heat. 

– Serve as a main meal or as part of a larger feast! (My Cumin Roasted Cauliflower and Red Lentil Daal go brilliantly with it.)

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Chicken Katsu Kare (Curry)

Chicken Katsu Kare (Japanese Curry)

One of my favourite Japanese meals is Chicken Katsu Kare.  A breaded chicken (or sometimes eve pork) cutlet with a lovely thick, mild curry sauce and sticky rice, topped with lightly pickled red pepper.

Chicken Katsu Kare (Japanese Curry)

Its absolute rainy day comfort food for me.  I had a real craving for it the other week but didn’t have any of my usual short cuts in stock.  (In Japan I’d always make the curry with shop bought roux cubes as would everyone else!) So I set to and made it all from scratch.  I didn’t even have any curry powder!

Chicken Katsu Kare (Japanese Curry)

Its actually not hard at all, it just takes a bit of organisation in a small kitchen like mine as there are a lot of little stages you need to pull together.  I’m very happy I took the time and did a big batch though, this recipe will serve 4 so for singletons like myself I suggest you freeze ready prepped portions for the next rainy day craving!

Chicken Katsu Kare (Japanese Curry)

Serves 4:

For the curry roux:
50g butter
4 tbsp flour
1 tbsp curry powder
1tbsp Garam masala
1/2 tsp five spice
1/4 tap cayenne pepper

(Curry Powder:
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp chilli powder)

For the curry:
1/2 onion
1 clove garlic
1 carrot, diced
1 medium floury potato,diced
500ml chicken stock

For the cutlets:
2 chicken breasts
2 tbsp flour + salt and pepper
1 beaten egg
4 tbsp bread crumbs
3 tbsp rapeseed oil

Sticky Japanese rice and chopped pickled pepper* to serve (*I love Lidl’s jars of roasted peppers!)

  • First things first, make up your curry powder if you’re making that from scratch, just give it all a good mix.  There will be some spare so pop it in a small jar for later use.
  • Then prep your roux.  Melt the butter in a small saucepan and once it is all bubbly add the flour and spices.  Give it a good stir for 30 seconds or so and it will turn a golden brown. Set aside off the heat.
  • In a larger saucepan heat a splash of oil and sautee the onion and garlic until soft.
  • Add the carrot, potato and chicken stock and simmer for 20 minutes.
  • Add the curry roux to the saucepan gradually, stirring well to avoid lumps.
  • Simmer for 10 minutes, stirring occasionally as it thickens to avoid sticking.
  • Take your chicken breasts and lay them on a large chopping board, with plenty of room between them. Cover them with cling wrap.
  • Take a rolling pin and whack the chicken breasts to flatten them.  You will find you can slightly direct how the meat spreads, you want to get it all to a thickness of ~1cm.
  • Remove the cling wrap.  Cut each chicken breast in half to make approximately equal portions.
  • Place the flour on one plate, the egg in a shallow dish and the breadcrumbs on a final plate.
  • Coat the chicken in the flour, then dip it in the egg and finally cover with breadcrumbs.  Then set aside and continue with the remaining pieces.
  • Heat 3 tbsp rapeseed oil in a large frying pan (you may have to do this in 2 batches, or with 2 pans depending on size).
  • Place the cutlets in the oil and cook for 3-5 minutes, until you can see them cooked halfway up, then flip and cook for another 3-5 minutes until cooked through.
  • Serve the cutlet sliced into strips, with a heap of sticky rice, curry sauce and pickled red pepper on top.

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Filed under Easy, Japanese, Mains

Prawns and Red Lentils with Rice

This dish came about because I had defrosted a bunch of prawns for a salad… and then the weather changed.  It was horrible!  So I wanted a nice, warming, filling dish to warm me up and bring some sunshine back into my life! This prawn and red lentil dish hit the spot nicely!

Prawns and Red Lentils with Rice

It was nice and simple to throw together and just half an hour of simmering works wonders on the depth of flavour you get from a dish like this.  The ingredient list might seem a bit long but I promise you, it doesn’t take that long to throw it all in a pan and the combination of flavours really works!  I also managed to get my workout in while it was simmering so that was a nice bonus!

Prawns and Red Lentils with Rice

Serves 4

1/2 onion, finely diced
1/4 tsp salt
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp nigella seeds
1 tsp dried coriander leaves
1 sweet red pepper, sliced
400g tin chopped tomatoes
+ 1 tin boiling water
3 tbsp coconut milk powder ( or 1 sachet coconut cream)
1 tbsp tomato puree
1 tsp garlic puree ( 1-2 cloves, crushed)
1 vegetable stock cube
8 tbsp red lentils
~ 150g prawns, defrosted (I used a mix of king prawns and coldwater prawns)

– Heat a splash of oil in a large heavy frying pan (I adore my enamel cast iron pan for this kind of dish!)
– Add the onion and spices and gently cook for a few minutes until the onion in soft and the spices are fragrant.
– Add the pepper and cook for another two minutes, stirring occasionally.
– Add the tinned tomato, rinsing out the tin with the hot water, to coconut milk powder, the tomato puree, garlic puree and the stock cube. Give it a good stir to mix.
– Add the lentils and stir in.
– Leave to simmer on a low heat for 30 minutes until the lentils are soft and the liquid reduced by half.
– Add the prawns and heat through until piping hot.
– Serve with rice, or without as a nice Fast Day option.  You can sprinkle a little fresh chopped coriander on top for a little more panache!

Prawns and Red Lentils with Rice

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Filed under Dairy Free, Easy, Fast Day Food, Gluten Free, Low Fat, Mains

Creamy Low Fat Chicken Curry

This creamy, low fat, chicken curry is so comforting.  It’s not too spicy, just a little bit of warmth to buck you up after a cold day!

Creamy Low Fat Chicken Curry

The creaminess comes from Greek yogurt, after that it’s simply onion, spices, stock and chicken breast. It’s not too tricky and you get so much flavour for minimal effort!

Creamy Low Fat Chicken Curry

Serves 2 (although can very easily be scaled up!)

1 onion, chopped
1 tbsp garam masala
1 tsp ground cumin
1tsp ground coriander
1 tsp ground ginger
1 tsp dried (or fresh) coriander leaves
1 tsp nigella seeds
1/4 tsp turmeric
1 stock cube
300ml boiling water
1 large chicken breast, diced
250g greek yogurt

– Heat a splash of oil in a large, depp frying pan.
– Add the onion and cook until soft.
– Add the spices and cook, stirring for a few minutes.
– Add the chicken and cook until the chicken is just white.
– Add the stock cube and water.
– Bring to a simmer and leave on a low heat for 20 minutes.  You want the liquid to reduce until the spoon leaves a trail through the sauce.
– Remove from the heat and stir through the yogurt.
– Serve with rice and Cumin Roasted Cauliflower.

Creamy Low Fat Chicken Curry

 

 

 

 

 

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Chicken Curry Recipe

I love this curry.  It’s a bit more fiddly on the preparation than most things I do as you have to do the ginger, garlic and chillies along with chopping everything else but it’s worth it.  It’s a lovely curry and because of the coconut it still retains its mildness even if you pump up the chilli. 

Chicken Curry

Serves 4

1 large onion
2 chillies (red are nice as they add colour)
2 cloves garlic crushed
2 tbsp grated fresh ginger
2 tsp curry powder
4 chicken breasts
400ml can of coconut milk
1 courgette
Fresh corriander

– Finely chop the onion and chillies.
– Add the onion, chillies, garlic and ginger to a pan with olive oil and sweat over a low heat for a few minutes with a little salt. 
– Add the curry powder and stir for a few minutes. 
– Slice the chicken breasts into bite sized pieces and add to the mixture.  Cook until very lightly browned. 
– Add to coconut milk and sliced courgette.  Simmer on a low heat for about 20 minutes, until the chicken is cooked through.  Add seasoning if necessary. 
– Scatter with chopped corriander and serve with basmati rice. 

Variation – I also add baby sweetcorn along with the courgette sometimes to bring in another colour and vegetable.

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Filed under Easy, Mains