Monday, 8 October 2012

Anjali Pathak recipes for National Curry Week



National Curry Week has just kicked off so I thought I'd share these recipes with you that have been specially created by Anjali Pathak. I'll be giving them a go as soon as I get a chance so I'll come back and tell you how they went. For tonight, I made a Sunday Roast-Gan Josh (!) with the leftovers from yesterday's roast pork and a jar of Rogan Josh paste - more about that in a second, but for now, here are Anjali's recipes.

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Apricot Chicken – Indian Style (Khubani Murgh)

Serves 4
Prep time 10 minutes
Cooking time 30 min
Ingredients

2 tbsp vegetable oil
½ tsp (2g) cumin seeds
200g onions, chopped
450g chicken, diced
8 tbsp (125g) Patak’s Balti Curry Paste
200g can chopped tomatos
4 tbsp (60g) single cream
150 g dried apricots, chopped
200 ml water
2 tsp (10g) fresh coriander, chopped
1 tsp (5g) sugar
Method

Heat the oil in a pan, crackle cumin seeds for 1 minute then add the chopped onions and cook on medium heat until the onions are soft and golden brown in colour.

Add the Patak’s Balti paste and 100 ml water. Simmer until all the water evaporates.

Add the diced chicken and apricots and cook on high head until the chicken is seared. Add the chopped tomatoes and the rest of the water.

Cook on medium heat until the chicken is cooked. Stir in the cream and the sugar.

Check the seasoning and add salt if necessary.

Garnish with fresh coriander and serve with rice and naan bread.

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Creamy Lamb Masala (Malai Gosht)

Serves 4
Prep Time 15 min
Cooking time 45 min
Ingredients

450 g diced lamb
2 tbsp vegetable oil
200g onions, sliced
½ tsp (2g) cumin seeds
50g butter
1 tbsp (15g) chopped ginger
1 tbsp (15g) chopped garlic
7 tbsp (100g) Patak’s Korma paste
75g cashew nuts
175 ml single cream
150 ml water
1 tsp (5g) fresh coriander, chopped
Salt to taste
1 tsp (5g) sugar

Method

Heat the oil in a pan, crackle cumin seeds for 1 minute. Add the sliced onions and cook until soft and golden brown in colour.

Add ginger, garlic and korma paste with 50 ml of water and simmer until all the water has evaporated.

Add the diced lamb and cook on high heat until the lamb is seared. Add cashew nuts, butter and the rest of the water and cook on medium heat until the lamb is cooked.

Add the single cream and cook for another 2-3 minutes.

Check the seasoning and add salt and sugar.

Garnish with fresh coriander and serve with rice and naan bread.

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for more recipe ideas : http://www.pataks.co.uk

Disclosure : To get into the spirit of National Curry Week, I received a selection of Patak's products, in order to try out the recipes and write honest reviews.

Other reviews you may be interested in :

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