CHIP SHOP CURRY SAUCE RECIPE - BBC GOOD FOOD
A homemade chip shop curry sauce will rival that of any takeaway – and it's not just for chips. You could use it to make katsu curry
Provided by Tom Kerridge
Categories Condiment
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn’t catch on the bottom.
- Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat.
Nutrition Facts : Calories 124 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.3 milligram of sodium
HEALTHY CHICKEN KATSU CURRY RECIPE - BBC GOOD FOOD
This healthier katsu is coated in finely chopped flaked almonds and baked in the oven (rather than fried) until crisp and golden. If you're following the Healthy Diet Plan then this a great dish to add to your repertoire
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2
Number Of Ingredients 20
Steps:
- Heat oven to 220C/200C fan/gas 7. Cook the brown rice in plenty of boiling water for 35 mins or until very tender.
- Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate. Grease a small baking tray with a little of the oil. Brush the chicken on both sides with the remaining oil and season well. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each breast. Bake for 20 mins or until browned and cooked through. Rest for 4-5 mins on the tray, then slice thickly.
- Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.
- Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.
- Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.
- Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.
- Divide the sliced chicken between two plates, pour over the sauce and serve with the rice, salad and lime wedges for squeezing over.
Nutrition Facts : Calories 585 calories, FatContent 16 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 9 grams fiber, ProteinContent 47 grams protein, SodiumContent 0.3 milligram of sodium
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Calories 11.9 calories per serving
- Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.
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- To serve, garnish the curry with the chopped coriander and serve with the chips (if making).
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Reviews 4.9
- To serve, garnish the curry with the chopped coriander and serve with the chips (if making).
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- Add the chicken and stir until it is completely coated with the aromatics. Pour in the chicken broth, and bring the mixture to a near boil. Reduce the heat to low, cover and gently simmer until the chicken is tender and cooked through, 15 to 18 minutes. Stir in the coconut milk and simmer briskly to concentrate the flavors, 5 to 8 minutes. Add salt to taste. Turn off the heat and use the curry to prepare nasi biryani.
PERFECT LAMB BIRYANI CURRY RECIPE | MEERA SODHA
From thehappyfoodie.co.uk
Cuisine Indian
There’s a fair bit of preparation involved in this dish, but if you tackle it upfront, you will have few complaints later. First prepare all your spices. Put the star anise, coriander, cloves, peppercorns, cumin, cardamom, fennel and cinnamon stick into a spice grinder, food processor or pestle and mortar to grind them, and then set the spice mix to one side.
Rinse your basmati rice in at least three changes of water to wash out the starch and leave to soak in a bowl of cold water on one side until later. Next, chop your onions in half, peel them and then slice into fine rings. Pop the ginger and garlic into a food processor, or finely grate the ginger and crush the garlic.
Put a tablespoon of oil into a large, heavy-bottomed, lidded frying pan on a high heat. When you are sure that the pan is very hot, sear the lamb in batches (so that you don’t crowd the pan), turning them until they are golden brown. Take the meat out with a slotted spoon and set aside.
Add another 2 tablespoons of oil to the same pan and fry the onions for 8 to 10 minutes, until they are soft and golden. Take out half of the onions, transfer them to a bowl and set to one side. Then put the garlic and ginger into the pan. Stir-fry for a couple of minutes and add the spices that you have ground, together with the turmeric and chilli powder. Keep stirring to ensure these don’t burn on the bottom of the pan.
After a minute or so, add the lamb, yoghurt and tomato purée, stir well to ensure it is all mixed together, and add 400ml of warm water. Bring to the boil, then turn the heat down to low, pop the lid on and leave to simmer for around 1½ hours, or until done.
Meanwhile, you’ll need to cook the rice and prepare the fried onions for layering. Drain the rice and transfer to a saucepan. Pour enough cold water over the rice so that it is covered by 2–5cm, and bring to the boil. Boil for 8 to 10 minutes, until it’s just tender. Drain and set aside.
Transfer the onions from the bowl to a small frying pan and continue to fry for another 10 minutes, or until the onions are caramelized, then take off the heat. Check on the lamb: as soon as it is falling apart, season with salt to taste and take off the heat. If you’d like to seal your biryani lid with dough, knead together the flour, hot water and oil to make a nice soft dough. Alternatively you could seal the pot with a tight lid or foil.
Preheat the oven to 180°C/350°F/gas 4.
Take an ovenproof pot which will snugly accommodate the rice and lamb, such as a casserole dish. Remove half of the meat from the lamb curry using a slotted spoon (to leave the sauce behind) and place it at the bottom of the pot. Top the meat with half of the rice and half of the onions and repeat with the rest of the meat, rice and onions. Keep the sauce of the curry aside to serve with the biryani.
Sprinkle the rice with the rose water and the saffron. Roll out the dough so that it is big enough to cover the pot, then place it on the pot and seal by pressing down on the rim all the way around (or put the lid on). Put the pot in the oven for 20 minutes.
Crack open the biryani at the table and serve with the lamb curry sauce on the side, along with some golden garlic raita (see page 178 of Meera Sodha's Made in India) and, if you like, some pomegranate seeds and coriander leaves.
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