FRAGRANT CHICKEN CURRY MARY BERRY RECIPES

Steps:

• PREPARE AHEAD

  Make 1–2 days ahead, keep in the fridge, then reheat thoroughly.

  FREEZE

  Transfer to a freezer-proof container and freeze for 1 month. Don’t freeze for longer as the flavours will intensify and the dish may become too spicy.

  1 Preheat the oven to 150°C/130°C fan/Gas 2.

  2 Heat 2 tablespoons of the oil in a large frying pan. Add half the lamb and fry until browned. Remove from the pan with a slotted spoon and set aside, then brown the other half of the lamb andset aside.3 Add the remaining oil to the pan.Add the onions and fry for 4–5 minutes until beginning to soften.

  4 Meanwhile, place the ginger, garlic and chilli into a small food processor and whizz until finely chopped.

  5 Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar.Add to the pan along with the remaining spices and the garlic and ginger mixture.

  6 Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1–2 hours until tender. Check the seasoning and serve.

  Keeps for 2 days in the fridge.1 small cucumber, peeled350g (12oz) Greek yoghurt5 tablespoons chopped mint

  RAITA

  PREPARE AHEAD

  Keeps for 2 days in the fridge.

  1 Cut the cucumber in half lengthways, scoop out the seeds and cut the flesh into small cubes. Place in a bowl with the yoghurt and mint and chill for up to 2 days before serving.

  FRESH TOMATO RELISH

  PREPARE AHEAD

  Keeps for 2 days in the fridge.

  1.Mix all the ingredients together and chill for up to 2 days before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
• While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
• Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.