Chicken tikka masala

I made this last week on a weekday and must say it was the best Indian dish I have had outside the Painted Heron. It is not from an Indian source but from Gordon Ramsay. The rice is wonderful too, cardamom and star anise working its fragrant magic.

Ingredients:
Serves 4

Groundnut oil
1 large onion, peeled
2 fresh green chillies
1″ piece of ginger, peeled
3 garlic cloves, peeled
½ tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
400g tinned chopped tomatoes
4 boneless chicken breasts (approx 150g each), cubed
10 dried curry leaves
4-6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped

For the steamed rice
400g basmati rice, rinsed
600ml cold water
Salt and pepper
3 cardamom pods, lightly crushed
2 star anise

  1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
  2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
  3. Transfer the sauce to a food processor and blend until smooth (I transfered into a deepest pyrex ball I had and used a hand blender. This seems unnecessary as the sauce already look good, but it is an essential step to make the dish really creamy and make all the flavours blend.
  4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured (watch the video from Gordon on how to joint a chicken). Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
  5. Place the rice in a saucepan, add the cold water and season with salt and pepper (watch the video from Gordon on how to cook rice). Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.
  6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

Spiced okra

This is an absolutely amazing way of preparing okra, a dish that I can never make too often. I found it at random, when searching for a quick and tasty way of preparing okra.

Ingredients:

1/2 lb Okra
1 tablespoon Ground cumin
1/2 teaspoon Turmeric
1 teaspoon Chili powder
1/4 teaspoon Salt
1/4 cup Lemon juice
1 teaspoon Dijon mustard
1/4 cup Vegetable oil (I use a lot less, for a non-stick pan)

Directions:

Mix cumin, turmeric, chili powder, salt and lemon juice in a small bowl. Add mustard and mix into a wet paste.

Cut stems off okra then split them three quarters of the way down. Split them again, dividing pods into 4 equal parts that are held together at the narrow end tip. Pour a little of the paste in to the openings, spread it lightly all over but the narrow tip. Sprinkle with salt (I never do this bit, don’t think more salt is needed.)

Heat oil in a skillet and fry okra, covered, till tender, about 10 minutes, turning them once.

I serve this with my usual turmeric basmati rice. As for meat, grilled chicken breasts always work, though have had it with roast beef and pork cutlets too.