AMAZING TOMATO CURRY | JAMIE OLIVER VEGETABLE CURRY RECIPES
Total Time 40 minutes
Yield 4
Number Of Ingredients 14
Steps:
- With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
- Cover the saffron with 100ml of boiling water and leave to infuse.
- Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
- Peel and very finely chop the garlic, ginger and chillies.
- Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
- Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
- Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
Nutrition Facts : Calories 208 calories, FatContent 12.9 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 5.1 g protein, CarbohydrateContent 19.7 g carbohydrate, SugarContent 15.9 g sugar, SodiumContent 0.2 g salt, FiberContent 4.8 g fibre
CHICKEN TIKKA MASALA RECIPE | AARTI SEQUEIRA - FOOD NETWORK
Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.
Provided by Aarti Sequeira
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
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FISH CURRY RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 398 calories per serving
Total Time 55 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 398 calories per serving
- Slice the monkfish into large chunks and pop in a non-reactive bowl, along with the turmeric, lime zest and juice and a large pinch of sea salt.
- Mix together to coat the fish, then leave in the fridge for at least 1 hour.
- Add the rice to a pan with 100ml of the coconut milk and 300ml of salted water, then cook according to the packet instructions.
- To make your sauce, peel and finely slice the onions and garlic, peel and finely chop the ginger, then slice the chillies. Roughly chop the tomatoes, keeping them separate.
- Heat a large casserole pan over a medium–high heat and add a splash of oil, the onion, ginger, garlic, chillies and curry leaves. Cook for 5 to 10 minutes, or until the onion is softened and coloured.
- Smash the cardamom pods in a pestle and mortar, then stir them into the pan along with the mustard seeds, cumin, fenugreek and turmeric. Fry for 1 minute.
- Stir in the chopped tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water, then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.
- Add the monkfish to the sauce and simmer until the fish is cooked through and opaque. Remove and discard the cardamom pods, then serve with the rice on the side.
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SLOW COOKER BUTTER CHICKEN RECIPE - BBC GOOD FOOD
Try this slow-cooker butter chicken curry for a guaranteed family favourite. It has a creamy, lightly spiced tomato sauce and juicy chunks of chicken
From bbcgoodfood.com
Total Time 6 hours 25 minutes
Category Dinner, Main course, Supper
Calories 371 calories per serving
From bbcgoodfood.com
Total Time 6 hours 25 minutes
Category Dinner, Main course, Supper
Calories 371 calories per serving
- Sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
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