Thai Red Chicken Curry and Egg Fried Rice….

I often find when making a curry that you need so many spices and ingredients and it can often take me a long time to prepare. Why not try Verstegen spices and pastes. I used the Red Thai Curry paste to make this recipe. They are so so easy to use and take away all the pressure and extremely tasty too!

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You Will Need:

  • 1tbsp vegetable oil
  • 250g skinless chicken breasts, cut into chunks
  • 1 large onion, cut into wide strips
  • 2 small sweet potatoes, cut into 2cm cubes
  • Verstegen Red Thai Curry Paste
  • 100ml of water
  • 2 eggs
  • 3 spring onions
  • 1 cup of rice
  • 2 cups of water

Preparation Method:

Thai Red Curry:

  1. Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned.
  2. Add the sweet potato and fry for 4 minutes
  3. Add the onion and fry for 2 minutes
  4. Add the water and curry paste and simmer for 5 minutes

Egg Fried Rice:

  1. Boil 1cup of rice to 2 cups of water for ten minutes
  2. whilst this is boiling chop you spring onions very finely and throw in a frying pan with a little oil
  3. Then break two eggs into the frying pan and scramble
  4. Then add your rice, covering it with your egg and onions and fry for 3 minutes

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A Taste of….India

So I am having three of my friends over a the weekend and it has been requested that I cook a curry. I wanted to try out a new recipe and so I am going to make Chicken Madras, which is one of my friend’s favourites. I will also be making Onion Bajis and Bombay Aloo.

I thought I could share with you all how to make the Madras curry in case you wanted to try for yourselves at the weekend.

Madras curry orignates from south east India and its a spice curry that can be made with chicken, pork, beef and even a mince beef or lamb to make a Keema Madras

You will need:

  • 4 chicken breasts, one per person!
  • 3 tbsp vegetable oil
  • 2 onions, peeled and finely chopped
  • 2cm block of fresh root ginger, peeled and grated
  • 2-3 garlic cloves, peeled and finely chopped
  • Sea salt and black pepper
  • 400g ripe tomatoes, chopped
  • 300ml water
  • 1 tsp garam masala
  • 2–4 red chillies, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1–3 tsp hot chilli powder,
  • 4tsp curry powder
  • Juice of half a lemon

Preparation Method:

  1. Cut the chicken into cubes and put aside.
  2. Heat the oil and add the onions and cook until they start to soften.
  3. Once the onions have started to brown add the chillies, the garlic and the ginger and cook for a further 2-3 minutes.
  4. Then add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a further minute or so.
  5. In that time, season the chicken you set aside earlier with the salt and pepper and add to the pan. Also add your lemon juice and cook until the chicken begins to go golden brown all over.
  6. Now add the water and the chopped tomatoes and then bring to boil.
  7. Once the pan is boiling, reduce the heat to a simmer and cover the pan stirring ever so often.
  8. Let it simmer for about 30 minutes 
  9. Now stir in the garam masala and leave uncovered for another 10 mins

Serve with rice and enjoy :0)

Lamb Jalfrezi and Mushroom Rice

You will need:

For the curry paste

  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 lemon, juice only

For the jalfrezi

  • 900 g lamb, cut from the leg, cubed
  • ghee, (clarified butter) or vegetable oil, for cooking
  • 2 large onions, finely sliced
  • 1 clove garlic, crushed
  • 1 cm ginger, grated
  • 2 green chillies, thinly sliced
  • 2 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tbsp ground coriander
  • 3 tomatoes, chopped
  • 4 tbsp tomato purée
  • sea salt and freshly ground black pepper
  • bunches coriander, chopped

Preparation Method:

  1. Mix all the ingredients for the curry paste in a bowl.
  2. Coat the meat with the curry paste and set aside.
  3. Heat enough ghee to cover the bottom of a frying pan and set over a high heat. Fry the lamb until browned all over. Reduce the heat and cook for 5-10 minutes.
  4. Heat about 2 tbsp more ghee or oil in separate saucepan and fry the onions until golden brown.
  5. Add the garlic, ginger, chillies, cumin, fenugreek, ground coriander, tomatoes and tomato puree and cook for 5 minutes. Season to taste.
  6. Stir in the lamb and simmer for a further 10-15 minutes, until the meat is tender.
  7. Scatter with chopped coriander leaves and serve with rice.

Lamb Rogan Josh

I decided the best way to cope with three dishes well four if you include rice was to make the rogan josh so that it could sit and simmer for thirty minutes or so. So heres how I made the rogan josh.

You will need:

  • 3 tbsp vegetable oil
  • 2 shallots, peeled, finely sliced
  • ½ tsp ground cinnamon
  • 2 cardamon pods, husks removed
  • 2 cloves
  • ½ tsp cumin seeds
  • pinch garam masala
  • ¼ tsp turmeric
  • pinch ground mace
  • ½ tsp ground coriander
  • pinch hot chilli powder
  • pinch mango powder – you can replace this with tamarind paste as I found it is hard to find in local chain supermarkets. You can find mango powder however sold as amehoor in Asian grocers.
  • 2 garlic cloves, chopped
  • 15g/½oz fresh root ginger, chopped
  • 1 lamb chump chop, bone removed, cut into 2.5cm/1in cubes
  • 2 tomatoes, skins removed, chopped.  – To remove skins easily blanche the tomatoes for all of a minute and then place into cold water. This will release the skin easily
  • 150ml/5½fl oz water

Preparation Method:

  1. Heat one tablespoon of vegetable oil in a frying pan, add the sliced shallots and sauté for 3-4 minutes, or until softened but not coloured.
  2. Place the dried spices into a pestle and mortar and grind, ensuring to crush the whole spices. Add the crushed spices to the shallots and fry for 1-2 minutes, or until the spices smell aromatic.
  3. Place the garlic, ginger and remaining vegetable oil into a mini blender and blend to make a smooth paste. Coat the lamb with the garlic and ginger paste and allow to marinade for five minutes. Add the lamb to the shallots and spices, stir well and cook for five minutes.
  4. Place the tomatoes into a mini blender and blend to a smooth paste. Add the tomato paste and water to the lamb, stir well, cover with a lid and cook over a gentle heat until the lamb is tender.