just 3 weeks ago i did a curry master class which consisted of butter chicken,coconut and lime chicken curry,roti bread and raita here is my recipes and methods enjoy!
roti bread
Ingredients
2 cups durum wheat flour
1/2 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
Directions
In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.
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coconut chicken and lime curry
Ingredients (serves 4-6)
2 tablespoons vegetable oil
750g chicken thigh fillets , trimmed, cut into thirds or chicken breat cut into large cubes
1 brown onion, cut into thin wedges
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
2 tablespoons red curry paste
1 lemongrass stem, trimmed, bruised, thinly sliced
1 small red chilli, deseeded, thinly sliced
400ml can coconut milk
15 fresh curry leaves
1 cup coriander leaves
1/2 lime, juiced
steamed jasmine rice, coriander sprigs and lime wedges, to serve
Method
Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.
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Butter chicken
Ingredients
Serves: 4
2 tablespoons oil
3 shallots, peeled and finely chopped
½ white onion, peeled and chopped
40g butter
Juice of ½ lemon
1 clove of garlic, crushed or chopped
2cm piece of fresh ginger,peeled and finely chopped
2 teaspoon garam masala
1 teaspoon chilli powder(optional)
1 teaspoon ground cumin
1 teaspoon of tumeric
1 teaspoon of paprika
1 bay leaf
3 tablespoons natural yogurt
250ml (1 cup) cream
250ml (1 cup) tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
slivered almonds
coriander to taste
500g boneless, skinless chicken thighs or breasts, cut into bite-size pieces
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Cook the chicken in the oil by itself until browned.Take chicken out of the wok.Next brown onion,shallots and garlic and ginger,when brown add all the dry spices and cook for 1 minute.Add the tomatoe puree and simmer for 1 minute,next stir in the cream and yoghurt and add the chicken.Cover and let simmer for 5-10 minutes or until the chicken is cooked through.Add salt and pepper ,lemon juice and almonds and coriander to taste.Serve with pappadums and rice and top with fresh coriander and remaining almonds.
cucumber raita
1 Lebanese cucumber
250ml thick natural yogurt
1 teaspoon ground cumin
1/2 teaspoon garlic
2 tablespoons finely chopped mint
dash olive oil
Salt and pepper to taste
dice cucumber fine and cover with salt for 20 mins.While the cucumber is curing chop the mint and add all ingredients to the yoghurt.Wash and drain the cucumber thoroughly and stir through.Taste foe seasonong and return to the fridge to let set.
cumber and tomato salad
Cube 2 tomatoes,2 cucumber and 1 red onion.Add 3 tbs olive oil and the juice from 1 lemon and 2 tbs chopped mint.add salt and pepper to taste
