TOP 5 CURRY SEARCHES
(Click to See How to Make)
1. Chicken Tikka Massala
2. Chicken Balti
3. Chicken Korma
4. Lamb Madras
5. Chicken Dhansak
CURRY?
Curries come from various Asian countries including India, Sri Lanka
(Ceylon), Myanmar (Burma), Thailand, Malaysia and Indonesia.
BALTI
Balti
cooking originated in the mountains of North Pakistan and not in
Baltistan as many people think. Balti in Europe began in the Sparkhill
and Sparkbrook areas of the city of Birmingham, England in the early
1990's. Word soon spread and Balti Houses began popping up in towns all
over the country.
DHANSAK
Dhansak is a spicy hot but almost
sweet and sour curry, comprising of either meat or prawns combined with
a lentil dahl. Dhansak is originally a Persian dish although the
dhansak you are most likely to be served with at your local curry
restaurant would use a tarka dahl of split red lentils combined with
tomatoes and occasionally fruit such as pineapple with the main meat or
fish ingredient.
JALFREZI
Jalfrezi, originally a Raj dish, is
now found on many restaurant menus. Usually cooked with chicken, meat
or vegetables, with added green peppers, green chilies and onions.
Jalfrezi has a delicious fresh zesty and spicy flavour.
FOR ANY OF THE ABOVE - GO TO OUR RECIPE SECTION HERE!
HOW TO COOK:
CHICKEN KORMA - Video Here
CHICKEN TIKKA MASALA - Video Here
ONION BHAJI - Video Here
CHICKEN PASANDA
3 Chicken Breasts cubed
1 Tin Evaporated milk
4oz ground almonds
2 tablespoons flaked almonds
4oz Thick Greek Yogurt
4oz double cream
2 Tablespoons tomato puree
3 Tablespoons Mango chutney
Quarter of an onion finely chopped.
2 Teaspoons Curry Powder
Half Teaspoon Chilli Powder
3 Finely Chopped Cayenne Chillies
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 Teaspoon Turmeric
1 teaspoon Garam Massalla
Method:
Make
a paste of the curry powder, Turmeric and chilli powder with a little
water.
Fry the onion until translucent in the veg oil then add the
garlic, ginger and chillies and stir fry on medium for a further 5
minutes.
Add the curry and chilli powder paste and stir in and fry for
a further 30 secs.
Add the chicken pieces and seal well on all sides.
Stir in the cream, tomato puree, ground almonds, mango chutney and milk
and simmer for 20 minutes or until the chicken is cooked, stirring
constantly. If needed add a little water to prevent the curry becoming
too thick or dry.
Now stir in the garam massalla and finely chopped
coriander leaves and cook for a further minute.
Serve with the whole
or chopped coriander leaves sprinkled over the top.
DID YOU KNOW:
CURRY IS A 'STRESS RELIEVER' and eating hot Curries often, is a brilliant way of losing weight. Regular Curry can increase the metabolism by 50% and the spices in most curries lower blood sugar levels, which in turn reduces hunger and raises energy levels.
