minutes).
Stir in the cinnamon, stock, coconut milk and sugar. Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes.
At this point, add the chicken pieces and stir into the sauce. Cook for 2 minutes, or until the chicken pieces are opaque.
Slice the bananas into thick pieces, add to the curry with the pineapple and cook for 2 minutes more. Now add the mint and the lemon juice. Adjust the seasonings to taste (salt, lemon juice and spices).
Serve hot accompanied by naan bread or steamed rice.
Karahi Chicken with Fresh Fenugreek
Karahi Chicken with Fresh Fenugreek is a traditional Indian and Pakistani recipe for a classic simple curry of chicken in a spiced tomato base that’s finished with lots of fresh fenugreek.
This curry comes from the borderlands between India and Pakistan and it makes the most of that classic curry herb, fenugreek, using it in the fresh rather than its dried form. The karahi is, of course, the classic wok-like pan in which traditional curries are cooked.
Ingredients:
115g (4 oz) chicken thighs, skinned, boned and sliced into strips
115g (4 oz) chicken breast fillets, skinned and sliced into strips
1/2 tsp garlic, chopped
1 tsp hot chilli powder
1/2 tsp salt
2 tsp tomato purée
2 tbsp soya oil
1 bunch of fenugreek leaves
1 tbsp fresh coriander (cilantro) leaves
300ml (1 1/4 cups) water
Method:
Bring a pan of water to a boil then add the chicken pieces and cook for about 6 minutes, or until just cooked through. Drain in a colander.
In the meantime, stir together the garlic, chilli powder, salt and tomato purée in a bowl. Heat the oil in a wok or karahi (or large pan). Stir in the paste, reduce the heat and stir-fry for a few minutes, until the colour darkens.
Add the chicken pieces and stir-fry for 6 minutes more. Reduce the heat to low then stir in the fenugreek leaves and the coriander. Continue stir-frying the mixture for about 6 minutes then stir in the water. Cover the pan and cook for 5 minutes, until thoroughly hot through.
Serve hot, accompanied by plain rice or chapatis.
Chicken with Green Mango
Chicken with Green Mango is a classic, but simple, Indian curry that demonstrates the use of a green mango as a souring agent.
Ingredients:
1 green mango
500g (1 lb) chicken meat, cubed
1/4 tsp kalonji (nigella or onion seeds)
1 tsp fresh ginger, grated
1/2 tsp crushed garlic
1 tsp hot chilli powder
1/4 tsp ground turmeric
1 tsp salt
1 tsp ground coriander seeds
2 tbsp groundnut oil
1 onions, thinly sliced
4 curry leaves (fresh if available)
300ml (1 1/4 cups) water
2 tomatoes, quartered
2 green chillies, chopped
2 tbsp fresh coriander (cilantro) leaves
Method:
Peel the mango then slice the flesh thickly from around the stone (pit). Set the mango slices in a small bowl, cover with clingfilm (plastic wrap) and set aside.
Heat the oil in a wok or heavy-based pan. Add the sliced onions and fry for about 6 minutes, or until golden brown. Now the curry leaves and fry for 1 minute then gradually spoon in the chicken pieces and half the mango slices, stirring constantly.
Pour in the water, stir to combine then reduce the heat, cover the pan and cook for about 14 minutes, or until the chicken is cooked through and the stock has thickened.
Stir in the remaining mango slices along with the tomatoes, green chillies and coriander. Turn into a warmed dish and serve immediately, accompanied by rice.
Fish and Seafood Curries.
The Indian sub-Continent has an extensive coastline and waterways and fish and seafood dishes often feature predominantly. These dishes are a feature of Bengali and Keralan cuisines. A number of these recipes are brought together here.
Salmon Kalia in Panch Phoron Sauce
Salmon Kalia in Panch Phoron Sauce is a traditional Indian recipe (from the Bengal region) for a classic fish curry flavoured with the Bengali spice blend, panch phoron.
This is a traditional Bengali recipe that, traditionally, is made with a relative of
Stir in the cinnamon, stock, coconut milk and sugar. Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes.
At this point, add the chicken pieces and stir into the sauce. Cook for 2 minutes, or until the chicken pieces are opaque.
Slice the bananas into thick pieces, add to the curry with the pineapple and cook for 2 minutes more. Now add the mint and the lemon juice. Adjust the seasonings to taste (salt, lemon juice and spices).
Serve hot accompanied by naan bread or steamed rice.
Karahi Chicken with Fresh Fenugreek
Karahi Chicken with Fresh Fenugreek is a traditional Indian and Pakistani recipe for a classic simple curry of chicken in a spiced tomato base that’s finished with lots of fresh fenugreek.
This curry comes from the borderlands between India and Pakistan and it makes the most of that classic curry herb, fenugreek, using it in the fresh rather than its dried form. The karahi is, of course, the classic wok-like pan in which traditional curries are cooked.
Ingredients:
115g (4 oz) chicken thighs, skinned, boned and sliced into strips
115g (4 oz) chicken breast fillets, skinned and sliced into strips
1/2 tsp garlic, chopped
1 tsp hot chilli powder
1/2 tsp salt
2 tsp tomato purée
2 tbsp soya oil
1 bunch of fenugreek leaves
1 tbsp fresh coriander (cilantro) leaves
300ml (1 1/4 cups) water
Method:
Bring a pan of water to a boil then add the chicken pieces and cook for about 6 minutes, or until just cooked through. Drain in a colander.
In the meantime, stir together the garlic, chilli powder, salt and tomato purée in a bowl. Heat the oil in a wok or karahi (or large pan). Stir in the paste, reduce the heat and stir-fry for a few minutes, until the colour darkens.
Add the chicken pieces and stir-fry for 6 minutes more. Reduce the heat to low then stir in the fenugreek leaves and the coriander. Continue stir-frying the mixture for about 6 minutes then stir in the water. Cover the pan and cook for 5 minutes, until thoroughly hot through.
Serve hot, accompanied by plain rice or chapatis.
Chicken with Green Mango
Chicken with Green Mango is a classic, but simple, Indian curry that demonstrates the use of a green mango as a souring agent.
Ingredients:
1 green mango
500g (1 lb) chicken meat, cubed
1/4 tsp kalonji (nigella or onion seeds)
1 tsp fresh ginger, grated
1/2 tsp crushed garlic
1 tsp hot chilli powder
1/4 tsp ground turmeric
1 tsp salt
1 tsp ground coriander seeds
2 tbsp groundnut oil
1 onions, thinly sliced
4 curry leaves (fresh if available)
300ml (1 1/4 cups) water
2 tomatoes, quartered
2 green chillies, chopped
2 tbsp fresh coriander (cilantro) leaves
Method:
Peel the mango then slice the flesh thickly from around the stone (pit). Set the mango slices in a small bowl, cover with clingfilm (plastic wrap) and set aside.
Heat the oil in a wok or heavy-based pan. Add the sliced onions and fry for about 6 minutes, or until golden brown. Now the curry leaves and fry for 1 minute then gradually spoon in the chicken pieces and half the mango slices, stirring constantly.
Pour in the water, stir to combine then reduce the heat, cover the pan and cook for about 14 minutes, or until the chicken is cooked through and the stock has thickened.
Stir in the remaining mango slices along with the tomatoes, green chillies and coriander. Turn into a warmed dish and serve immediately, accompanied by rice.
Fish and Seafood Curries.
The Indian sub-Continent has an extensive coastline and waterways and fish and seafood dishes often feature predominantly. These dishes are a feature of Bengali and Keralan cuisines. A number of these recipes are brought together here.
Salmon Kalia in Panch Phoron Sauce
Salmon Kalia in Panch Phoron Sauce is a traditional Indian recipe (from the Bengal region) for a classic fish curry flavoured with the Bengali spice blend, panch phoron.
This is a traditional Bengali recipe that, traditionally, is made with a relative of
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