5
For the moderate chilli fans
Rogan Josh
This dish originates from the Kashmir region and typically uses Kashmiri
chillies which give it the vibrant red colour. It is most often made with lamb.
Dopiaza
This is made using two different forms of onion, firstly as a puree at the be-
ginning, and then onions are fried and added at the end. It is medium spiced
and has a thick creamy sauce that clings to the meat.
For the mild chilli fans
Chicken Tikka Massala
This is made from chunks of marinated chicken which is then grilled/ baked
at a high temperature then served in a tomato based sauce.
Korma
This can be made from meat or vegetables but most often with chicken. This
is cooked in a mild spiced sauce consisting of coriander and cumin yogurt,
cream with a nut or seed paste.
RECIPES
Fragrant Thai Red Curry
This Thai curry is jam packed with Asian flavours
• 2 tbsp vegetable oil
• 1 onion chopped
• 2 cloves garlic, peeled and
crushed
• 2-3 tbsp Thai red
curry paste
• 1 stick lemongrass bruised
to release the flavour
• 4 fresh or frozen kaffir lime
leaves, shredded or the
grated zest of 1 lime
• 1 tbsp grated ginger
• 2 x 400ml cans coconut milk
• 2 tbsp lime juice
• 2 tbsp Thai fish sauce
• 1 tbsp palm sugar
(or brown sugar)
• 1 kg chicken thigh fillets/
breasts cut into bite
sized chunks
• 1 red pepper, deseeded
and sliced
• 175g baby corn sliced
in half
To garnish:
• Handful of shredded Thai
sweet basil or coriander.
Tip: Try and find a good quality Red Curry Paste with a Thai brand,
it will make all the difference.
1. Heat the oil in a large frying pan over a medium heat and sauté the
onion and garlic until softened.
2. Add the curry paste and fry until fragrant. Add the lemongrass, shredded
kaffir lime leaves or zest and ginger. Stir in the coconut milk, lime juice,
fish sauce and sugar and bring to the boil, bubble for 5 minutes and
then add the meat, red pepper and baby corn. Cook for 15 minutes until
the chicken is cooked through and the vegetables are tender.
3. Ladle the curry into warm bowls and scatter over the Thai basil or
coriander, serve immediately with steamed jasmine rice.
4. If using the Curry Station to keep the dish warm, decant the curry into
the pots and keep warm on setting 1.
Serves 4
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2016-06-21 10:37 AM
