spices

Butter Chicken


500g diced chicken

50g butter

2 garlic cloves

1 finely chopped onion

3/4 cup cream

4 tbsp tomato paste

2 tsp sugar

1 and 1/2 tsp each turmeric/nutmeg/ground cumin

1 tsp garam masala

1 and 1/2 tsp cornflour (mixed with some of the cream)


In a large fry pan, sauté the onion and garlic in the butter until soft. Toss the spices (except garam masala) through the chicken then add to the fry pan. Add the tomato paste and garam masala. Stir in the cream and simmer till cooked. Serve with Naan bread.

Curried vegetables with naan bread

(serves 4)


Just don’t get your tsp and tbsp mixed up!


Ingredients

1 red onion, peeled and sliced

2 courgettes, sliced

2 carrots, peeled and sliced

1 small cauliflower, separated into small florets

1 green chilli, seeded and finely chopped

2 tbsp oil

1ml (or about 1/4 tsp) turmeric

1ml (or about 1/4 tsp) ground coriander

1ml (or about 1/4 tsp) cumin

10-20ml( or 2-4 tsp) curry paste

400g tinned chickpeas, drained

4 tbsp creme fraiche (low fat if watching waistline)

4 tbsp vegetable stock

4 pieces of naan bread

fresh coriander, chopped


Method

1. Stir-fry the onion, courgette, carrot, cauliflower and chilli in oil with the ground turmeric, coriander, cumin and curry paste, until soft.

2. Add the chickpeas, creme fraiche, vegetable stock and season to taste. Cover and heat gently.

3. Warm the naan bread, pile the vegetable mixture on top and sprinkle with fresh coriander.

Quick and easy – with only one bowl to wash up!



Turkey Koftas

(serves 4)


Ingredients

450g fresh turkey mince

1 medium onion, peeled and grated

2-4 garlic cloves, peeled and crushed

2.5ml (about 1/2 tsp) ground coriander

2.5ml (about 1/2 tsp) ground cumin

15-30ml (1-2 tbsp) freshly chopped coriander

salt and freshly ground black pepper

15-30ml (1-2 tbsp) olive oil

8 wooden kebab skewers (soaked in water for 30 minutes and drained – prevents splitting)


Method

1. Preheat the grill and line the rack with tin foil, if you don’t want a mess to clean up.

2. Put all the ingredients in a mixing bowl and knead together till a ball is formed in the centre of the bowl. Or you can put all the ingredients in a food processor and zap for a minute or two, until the mixture comes together.

3. Divide the mixture into eight and then carefully mould round the kebab sticks, pressing the mixture firmly onto the sticks so it doesn’t fall off.

4. Brush the koftas with a little of the oil then place on the foil-lined grill rack and grill for 8-10 minutes, or until thoroughly cooked. Turn occasionally during grilling and brush with a little oil if they start to look dry.


BTW, you can also cook the koftas on a barbecue. Light the barbecue at least 20 minutes before barbecuing then cook them for 8-12 minutes or until thoroughly cooked.

can u give me the recipe for naan bread?