This is a Punjabi style chicken curry best cooked in your outside kitchen during the hot Andalucia summer.
Ingredients:
1 chicken breast
1 tub Greek yoghurt
1 red onion, roughly chopped
2 ripe tomatoes, roughly chopped
1 potato, peeled and roughly chopped
1″ piece ginger, peeled and finely chopped
1 small green chilli, chopped and deseeded if you wish
1 tablespoon cumin seed, […]
This is a fiery and vibrant paste suitable for meat, fish or vegetables.
8 tablespoons grated or desiccated coconut
8 dried Kashmiri chillies, broken
2 tablespoon coriander seeds
2″ cassia bark or cinnamon stick
1 teaspoon black peppercorns
4 cloves
2 cardamom pods, slightly crushed
2 star anise
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 tablespoon white poppy seeds
6 garlic cloves, crushed
1 large […]
Tikka Masala is a tasty British-Indian favourite and this home-made version beats the store bought jar by a country mile.
2 cloves garlic, smashed
1″ piece fresh ginger, chopped
1 teaspoon cayenne pepper
1 tablespoon smoked paprika
2 teaspoons home-made garam masala
½ teaspoon black peppercorns, toasted, then ground
½ teaspoon sea salt
2 tablespoons sunflower oil
2 tablespoons tomato purée
2 fresh red […]
Lemongrass is hard to come by in rural Andalucía so I grow my own and with my first harvest I am making a typical Thai curry paste.
This is best done in a pestle and mortar which allows the ingredients to slowly release their oils and that doesn’t quite happen when a blender is used […]
Keema, kheema or qeema is a north Indian/Pakistani spicy mince curry usually made with lamb or goat meat but in this case I have used lean beef mince.
Serves 4
500g mincemeat of your choice
3 tablespoons ghee
100ml Greek yoghurt
2 plum tomatoes, chopped
3 medium onions, peeled thinly sliced (half-moons)
2 tablespoons garlic and ginger paste
1 tablespoon tomato purée
1 […]
You’ve already heard of Chinese 5 spice, well, here’s my Indian version which is popular in Bengali kitchens.
Dry roast one tablespoon of each of the following:
cumin seeds, black mustard seeds, fenugreek seeds, fennel seeds and nigella seeds
when cool grind to a powder in a pestle and mortar or spice grinder.
This makes around 120g which […]
Vivek Singh, born in West Bengal but now based in London, think The Cinnamon Club, is my hero and this dish is based on one of his recipes. If I ever get to meet Viv then I’ll have to ask him about the Delhi connection because I spent one week there a couple of […]
This dish is named after the town of Payyoli in the South Indian state of Kerala where coconut often crops up in dishes such as this although it uses Kashmiri chillies which are grown in the far north.
Payyoli Chicken Fry
500g chicken thighs
1″ piece fresh ginger, peeled
1 garlic clove, peeled and smashed
½ teaspoon turmeric powder
1 […]
Jamaican goat curry makes use of fiery scotch bonnet chillies, something I wouldn’t ordinarily see in rural Andalucía but thanks to my last visit to Granada I still have a few left in my freezer.
After the abolition of slavery in the 1800s thousands of migrants flocked from India to work in the Caribbean plantations […]
I came across a recipe for Jatpat Aloo which called for kitchen king masala. Now, where could I possibly buy that in rural Andalucía? Anyhow, as I got it into my brain I knew I had to make it so I decided to ask my Indian mate, Amit, who lives in Indore. His lovely wife […]