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Pineapple Chicken

October 21, 2010 by Projectspice

  • 1 sml or ½ lrg Fresh Pineapple, peeled & chopped
  • 1 tbsp Butter & oil
  • 1 Onion, chopped
  • 3 Garlic Cloves, crushed
  • 30g Fresh Ginger, chopped
  • 2 Chicken Breasts, cubed
  • 4 tbsp Natural Yoghurt
  • 6 Peppercorns
  • 6 Cloves
  • 1 Black Cardamom Pod
  • ½ Fennel Seed
  • 1 tsp Cumin
  • 1 tsp Coriander
  • ½ Chilli powder
  • ½ Garam Masala
  • 1 tsp Curry Powder
  • Salt & Pepper to taste
  • Fresh Coriander to serve

Method:
  • In a Blender, whiz the Pineapple to juicy pulp & strain over a jug with a sieve. So the juice & pulp are separate and put to one side.
  • In a mortar & pestle, grind the peppercorns, cardamom, cloves & fennel seed, now remove the cardamom husk & add all the other spice ingredients, put to one side.
  • In a Pan/wok, melt the butter & oil on a medium heat and fry the onion, garlic & ginger until they have softened but NOT brown.
  • Add the Pineapple pulp to the pan and fry for a minute or two then add the spices from the Mortar & Pestle, giving it a good stir all the time.
  • Add the chicken to the pan, stir and cook for a further minute or two or until it has taken colour, then add the yoghurt and give the whole thing a good stir.
  • You should now have a thick yellowy curry, now add some or all of the reserved pineapple juice so you get the right consistency (I added all the juice). Bring back to the boil, then simmer for 10 mins. Add some chopped coriander & serve with rice or bread. Enjoy!
Serves 4
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Sri Lanka Fish Curry

July 14, 2010 by Projectspice


  • 1 tbsp Oil
  • 3 tbsp My Curry Paste
  • 2 Mackerel, cut in to chunky steaks
  • Small bunch of coriander, finely chop the stalks & leaves
  • 1 Med red Onion, chopped
  • 1 Garlic Clove, chopped
  • 2 Limes, zest & juice
  • ½ can low fat Coconut milk
Method:
  • Heat the oil in a pan/wok & add the curry paste, fry for a minute.
  • Add the fish steaks & fold so they get completely covered in paste, fry for a minute whilst shaking the pan.
  • Add the coriander stalks, red onion & garlic and cook for a minute or two.
  • Add the Lime zest & Juice, also add the Coconut Milk, bring to a boil
  • Turn down to a low heat, cover & simmer for 20 mins.
  • Just before serving, add the chopped coriander leaves. Use some to decorate too!

Serve with Brown Basmati rice & an Indian Beer like Kingfisher or Cobra. Enjoy!

Tip: Feel free to use any fish if you prefer, I used mackerel because it’s plentiful in my part of the country & delicious!

Serves 2
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Goan Chicken – Caril De Galinha

May 1, 2010 by Projectspice

  • 4 Chicken Thighs (Skinned)
  • 3 tbsp Oil
  • 1 tbsp Tamarind Paste
  • 2 Onions (Sliced)
  • 300ml Coconut Milk
  • Pinch of Salt
  • Chopped Fresh Coriander

For the Paste:

  • 6 Garlic Cloves
  • 10g Fresh Ginger
  • 4 Green Chillies (Deseeded)
  • 1 tbsp Flour
  • 1 tsp Coriander Seed
  • 1 tbsp Poppy Seeds
  • 1 tbsp Turmeric
  • 1 tsp Cumin
  • 100ml Coconut Milk

Method:

  • For the Coconut paste, put the Garlic,Ginger & Chillies and dry ingredients in a blender & whizz until ground, then add 100ml of Coconut milk & whizz again until you get a smoothish paste.
  • Heat the oil in a pan or wok & add then Onions and cook until soft & golden brown, then stir in the Coconut paste from your blender & cook for 3-4 mins, stiring often.
  • Add the Chicken & cook for 5 mins until lightly coloured, then add the salt and half of the Coconut milk, then turn down the heat & simmer for 15 mins, just so the Chicken is cooked.
  • Add the Tamarind paste & remaining Coconut milk, bring to a simmer & cook for 10 minutes more, add more liquid if required, Sprinkle with chopped coriander & serve with rice, naan or my Paratha. Enjoy!

Serves 4

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Green Garlic Chicken

March 12, 2010 by Projectspice

Your probably more familar with ‘Thai Green Curry‘ but try this recipe & you’ll agree that this too is just as Fantastic.
  • 100g Fresh Coriander with Stalks
  • ½ Medium Onion
  • 2 Green finger Chillies, seeds removed
  • 10 Garlic Cloves
  • 20g fresh Ginger
  • 1 large Tomato, skinned & de-seeded
  • 8 black Peppercorns
  • 1tsp Coriander seed
  • 1tsp Cumin seed
  • 2 whole Cloves
  • ½tsp ground Cinnamon
  • 4 Cardamom pods
In a blender, whizz the above ingredients to make a thick green paste & set aside. reserving 10g coriander leaves.

  • 1tbsp Oil
  • ½ Medium Onion
  • 400g Chicken Breast, cubed
  • 4tbsp Natural Yoghurt
  • ½tsp Garam Masala
  • 2tsp Lemon juice
  • 40g Butter
  • 200ml Water
  • Salt, to taste
  • 1tbsp Lime juice

Method:

  • Mix 2 tbsp of yoghurt with the Garam masala, small pinch of salt, lemon juice & the cubed Chicken breast. Place in the fridge & allow to marinate for at least 2 hours.
  • Heat the oil in a pan or wok & fry the sliced onion until soft. Add your green paste from your blender & cook for about 10 minutes, stirring often, add a splash of water if necessary.
  • Now add the butter, when melted stir in your marinated chicken along with the yoghurt mixture, stir & cook for about 5 mins or until the chicken has colour. Now add the water & a pinch of salt, bring to the boil, cover and simmer on a low heat for 20 minutes.
  • Stir in the other 2tbps of yoghurt & 2 mins before serving, add the lime juice & serve with Basmati, Lemon rice or Paratha or Naan. Enjoy!

Serves 4

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Aloo Parathas with Cucumber & Mint Yoghurt

March 6, 2010 by Projectspice

I have recently been introduced to Paratha & I have to agree these are fabulous! I served them with a Cucumber & Mint Yoghurt dip. This recipe makes 6 Parathas.

The Dough:

  • 1 Cup Wheat Flour or Chapatti Flour
  • ½ Cup Water
  • Pinch of Salt

Potato (Aloo) Filling:

  • 2 Large Potatoes, mashed
  • ½ tsp Salt
  • ½ tsp Cumin Seed
  • 1 Green Chilli, chopped
  • 2 tbsp Chopped Coriander
  • ½ tsp Garam Masala
  • ½ cup of Flour for rolling.

Make the Dough:

Mix flour, salt and water to make soft dough. If the dough is hard add a little more water, if too sticky add a little more flour. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Make The Aloo Filling:
Boil the Potatoes for 15-20 mins, let them cool & mash with the back of a fork. Mix in the Chillies, Coriander, Cumin seed, Garam Masala & Salt.

Making the Paratha:
Divide the dough and potato mixture into 6 equal parts. The potato balls should a little bigger than the dough balls. Roll the dough into 3 inch diameter circles & place a potato ball in the centre. Now wrap the dough around the potato ball & seal. So you have a potato ball with a dough casing. Continue until you have 6 balls & let them settle for 5 mins before rolling them. Heat a heavy frying pan on a medium high until very hot. Roll a dough ball in dry flour, place sealed side up & roll out to 6″ in diameter. If the dough sticks to the rolling pin or surface, lightly sprinkle with flour. Place the Paratha in the hot pan for about a minute then flip the Paratha over & spread 1tsp of oil with the back of the teaspoon, flip back over & spread 1tsp of oil on that side. Light press down on the Paratha & cook til golden brown on both sides. Repeat until you have all six, keep then warm before serving. Serve with any of my curries or as a starter. I was inspired to make these by a friend & found the video a help when making these Paratha. Enjoy!

Cucumber & Mint Yoghurt:
  • 5 tbsp Natural Yoghurt
  • ½ Cucumber, Peeled & Cubed
  • 10 Fresh Mint Leaves, finely chopped
  • ½ tsp Salt
  • Splash of Lemon Juice

Mix all ingredients in a bowl & place in a refrigerator 1 hour before serving, to let the flavours combine. Enjoy!




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Lamb Jalfrezi

February 28, 2010 by Projectspice

  • 2 tbsp Oil
  • 1 Onion, Grated
  • 2 Garlic Cloves, Chopped
  • 500g Diced Lamb
  • 3 tsp Turmeric
  • 1 tsp Chili powder
  • 1 tsp salt
  • 400g Can of Chopped Tomatoes
  • 2 tsp Butter
  • 2 Fresh Chillies, Sliced (Green & Red)
  • 3 tsp Cumin
  • 3 tsp Coriander
  • 2 tbsp Fresh Ginger, Grated
  • 2 tbsp Fresh Coriander, Chopped

Method:
  • Heat the oil in a large deep pan or Wok over medium high heat. Add the onions and garlic and cook for about 3-4 minutes.
  • Add the Lamb, Turmeric, Chili powder and Salt. Fry gently, scraping the bottom of the pan frequently and turning the Lamb until it brown in colour.
  • Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes allow to thicken slightly.
  • Add the Butter, Cumin,Coriander, Ginger and Fresh Chillies and simmer for another 5-6 minutes, now add the fresh coriander & simmer for 2 minutes more then serve with rice or Naan bread. Enjoy!
Serves 4

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Murgh Markhani – Butter Chicken

February 20, 2010 by Projectspice

Step 1: Marinade
  • 2-3 Chicken Breasts (Cubed)
  • 1 tbsp Lemon Juice
  • 1 tsp Chilli Powder
  • 1/2 tsp Salt
  • 6 Cloves
  • 8 Pepper Corns
  • 1 tsp Cinnamon
  • 2 Bay Leaves
  • 1 tbsp Flaked Almonds
  • 1 heaped tsp Coriander
  • 1 tsp Cumin
  • 1/4 tsp Tumeric
  • 1 Garlic Clove
  • 1 tbsp Tomato Puree
  • 1 Cup Natural Yoghurt
Place the Chicken in a bowl & add the Lemon Juice, chilli powder, salt & mix well. Cover and place in the fridge. Then heat a frying pan & dry fry the cloves, peppercorns, cinnamon, bay leaves & Almonds for 2 mins until fragrant. Allow to cool then whizz in a blender adding the coriander, cumin & Tumeric. Mix the spice mixture with the Chicken that’s in the fridge, then fold in the Tomato puree & yoghurt. Re-cover with Clingfilm & place back in the fridge for at least 2 hours or the longer the better.

Step 2: The Sauce
  • 2 Onions (Chopped)
  • 2″ piece of fresh Ginger (Grated)
  • 5 Garlic Cloves (Crushed)
  • 2 tbsp Fenugreek leaves
  • 1 tbsp Curry leaves
  • 400g Tin Chopped Tomatoes
  • 1 heaped tbsp Tomato puree
  • 1/2 tsp Garam Masala
  • 1/2 tsp Salt
  • 1/2 tsp Paprika
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Salt
  • 1 tsp Sugar
Heat a frying pan or wok & add the Onion, Garlic & Ginger. Cook until softened then add the Fenugreek & Curry leaves, fry for another minute then add the Tin Tomatoes, puree, Garam Masala, Paprika, Sugar, Chilli Powder & Salt. Stir & simmer for 2 mins. Allow to cool, then whizz this mixture in a blender until a smooth paste is achieved & set aside.
Step 3: Bringing it together
  • 60g Butter
  • 100ml Single Cream
  • Fresh Coriander

Heat your pan/wok on a medium heat and add the butter, when the butter is melted and add the chicken along with all of the yoghurt mix, cook for 5 mins stirring frequently. Now with a slotted spoon remove the chicken & continue cook the yoghurt mixture until it thickens slightly, add the tomato base mixture that you set aside earlier & then toss the chicken pieces back in. Cover & simmer for 15 mins. Stir in the cream, sprinkle with fresh coriander. Serve with rice or naan. Enjoy!

Serves 4

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