The Big Book of Curry Recipes by Dyfed Lloyd Evans Page A

stirring constantly, for a few seconds then add the tomatoes. Continue frying, stirring constantly, for 1 minute.
    Now stir in the ground cashew nuts and ground almonds and just enough water to give a thick gravy. When the mixture comes to a boil add the chicken and continue cooking for about 35 minutes, or until the chicken is cooked through. As the chicken cooks add more water, as needed, to keep the sauce the same consistency.
    Dab the remaining butter over the chicken, take off the heat and serve with naan breads (or chapatis ) and plain basmati rice.
    Kashmiri Chicken Curry
    Kashmiri Chicken Curry is a traditional Indian curry (from the region of Kashmir) for a classic chicken curry soured with apples in a spiced yoghurt base thickened with almonds.
    This is a version of curry that the British developed at home and then brought to India, where apples rather than the more typical green mango or tamarind are used as the acidifying base.
    Ingredients:
    2 tsp oil
    2 medium onions, diced
    1 bayleaf (Indian bayleaf, if available)
    2 cloves
    3cm (1 in) length of cinnamon stick
    4 black peppercorns
    1 small chicken (about 675g [1 1/2 lbs]), skinned and cut into 8 serving pieces
    1 tsp garam masala
    1 tsp freshly-grated ginger
    1 tsp crushed garlic
    1 tsp salt
    1 tsp hot chilli powder
    1 tsp ground almonds
    150ml (2/3 cup) natural yoghurt
    2 green eating apples (Granny Smith are good), peeled, cored and roughly sliced
    1 tbsp fresh coriander (cilantro), chopped
    15g (1/2 cup) flaked almonds, lightly toasted
    fresh coriander leaves, shredded, to garnish
    Method:
    Heat the oil in a wok, add the onions and fry with the bayleaf, cloves, cinnamon and black peppercorns for 4 minutes, or until the onions are soft but not coloured.
    Add the chicken pieces to the wok and continue to fry the mixture for 3 minutes more.
    Reduce the heat and stir in the garam masala, ginger, garlic, salt, chilli powder and ground almonds. Continue stir-frying the mixture for 3 minutes more.
    Stir in the yoghurt and cook for 2 minutes more then add the apples and chopped coriander. Cover the wok and cook for about 12 minutes, or until the chicken is cooked through.
    Turn into a warmed serving dish, garnish with the toasted almonds and the coriander leaves and serve accompanied by plain boiled rice.
    Mild Green Calcutta Curry
    Mild Green Calcutta Curry is a traditional Indian recipe for an unusual and milk curry of chicken in a coconut milk base that’s finished with bananas and pineapple.
    This is an rich curry that has a coconut milk base, but which is more aromatic rather than fiery. A good curry to make if you want to introduce people to Indian food. Particularly interesting because of the addition of bananas and pineapple.
    Ingredients:
    4 garlic cloves, chopped
    1 tbsp fresh ginger, finely chopped
    2 or 3 chillies, chopped (mild or spicy, depending on preference)
    1/2 bunch fresh coriander (cilantro) leaves, roughly chopped
    juice of 1 lemon
    pinch of cayenne pepper
    1/2 tsp curry powder
    1/2 tsp ground cumin
    3 pinches ground cloves
    generous pinch of ground coriander
    3 chicken breasts, skinned and cut into bite-sized pieces
    2 tbsp vegetable oil
    2 cinnamon sticks
    250ml (1 cup) chicken stock
    250ml coconut milk
    1 tbsp brown sugar
    2 bananas
    1/4 pineapple, peeled and chopped
    handful of sultanas (golden raisins)
    handful of raisins (or currants)
    3 sprigs of fresh mint, thinly sliced
    juice of 1/4 lemon
    salt, to taste
    Method:
    Combine the garlic, ginger, chillies, coriander, onion, lemon juice, cayenne pepper, curry powder, cumin, cloves, ground coriander and salt in a food processor or blender and purée until smooth.
    Place the chicken pieces in a bowl, add 2 tbsp of the spice mixture and toss to combine. Cover and set aside to marinate for at least 30 minutes.
    At the end of this time, heat the oil in a wok; add the remaining spice paste and fry over medium heat, stirring frequently, until the paste is lightly browned and aromatic (about 8