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Chicken, Chickpea and Spinach Curry June 16, 2014

Filed under: Chicken,Curries — delishuss @ 12:15 pm
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I am on the constant hunt for the perfect curry recipe. I think I have nailed it this time. I will be straight up, this recipe takes a while to make but it’s worth the effort.  Oh I nearly forgot to mention that this recipe is a hybrid of two cookbooks: The Curry Secret and Good-Food Best Ever Curries and also some of my own finishing touches. The curry sauce recipe makes the base of about 8 meals. I used enough for 4 meals and froze the rest.

 

Ingredients

Curry Sauce

This sauce recipe makes approximately 8 main course dishes.

2lb (900g) onions

2oz (50g) green ginger

2oz (50g) garlic

2 3/4 UK pints (3/12 US pints/1.57 litres) water

1 tsp salt

1 tin (8oz/225g) tomatoes

8tbsp vegetable oil

1 tsp tomato puree

1 tsp turmeric

1 tsp paprika

 

Curry Core Ingredients

4 tbsp. vegetable oil

2 US cups curry base

1 tbsp. curry paste (I used korma)

1 large chicken breast

1 onion sliced

400g can chickpeas, drained and rinsed

50ml of cream (I used thickened cream)

50g spinach

 

Method

Curry Base- Stage 1

1. Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly cop the ginger and garlic.

2. Put the chopped ginger and garlic into a blender with about 1  to 1 1/2 UK cups (1 US cup/275ml) of the water and blend until smooth.

3. Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.

4. Add the salt and bring to the boil. Turn down the heat to very low simmer, with the lid on, for 40-45 minutes. Leave to cool.

Curry Base- Stage 2

1. Once, cooled, pour half of the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least 2 minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.

2. Wash and dry the saucepan. Freezing is best done at this stage.

Curry Base-Stage 3

1. Open the can of tomatoes, pour into the rinsed blender jug, and blend. Again, it is important that they are perfectly smooth, so blend for about 2 minutes.

2. Into the clean saucepan, put the oil, tomato puree, turmeric, and paprika.

3. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes.

4. Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.  You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.

5. Keep simmering and skimming for 20-25 minutes, stirring now and again to prevent the sauce sticking to the bottom of the sauce. Use immediately or cool and refrigerate for up to 4 days.

Curry Core Method

1. Heat 2 tbsp. of the oil in a frying pan, then add the chicken chunks and fry for a few minutes to brown, stirring. Remove the chicken from the pan and fry off the onion. Add in the curry paste and fry it off for a couple of minutes.

2. Add the chicken back to the pan and then add in the curry sauce and chickpeas. Cook the chicken for about 10 minutes until the meat is almost cooked through,

3. Stir in the cream a little at a time to prevent it from separating. Stir in the spinach and cook until it has wilted. Serve it with rice or naan or both.

http://www.pinterest.com/grainiac/recipes/

 

 

 

 

Indian Chickpea and Vegetable Soup January 16, 2012

Filed under: Healthy Eating,Soups and Stews — delishuss @ 10:30 pm
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I get these email updates from the goodfood channel. They had a couple of soup recipes so I said I would give this one a try. Some more to come. I added some potato to it as well just to bulk it up. It’s a good one I have to say. It’s nice to get away from the bog standard veg soup. Here it is.

4 servings

 

Ingredients

1 tbsp vegetable oil

1 large onion, chopped

1 large potato, chopped

1 tsp finely grated fresh root ginger

1 garlic clove, chopped

1 tbsp garam masala

850 ml vegetable stock

2 large carrots, chopped

400g can chickpeas, drained

100g green beans, chopped

 

Method

1. Heat the oil in a medium saucepan, then add the onion, carrot and potato and fry for 5-6 minutes. Reduce the heat and cover with a lid to saute for a couple of minutes. Remove the veg from the saucepan and set aside.

2. Fry off the garam masala, garlic and ginger for 2 minutes.

3. Add the chickpeas, beans and re-add the veg.

4. Add the stock, bring to the boil and reduce the heat. Simmer for 20 minutes.

5. Use a stick blender to whizz a little to your required texture.

 

The recipe says to serve it with naan bread. I didn’t have any to hand. The tesco’s light choices one is really good.