July 10, 2013
SIMPLY...WHO DO I NEED TO BE...TO CREATE AMAZING INDIAN CUISINE AND WHILST PREPARING WHAT VISION DO I HOLD IN MY HEART.... MYSTICAL SPICE LADEN STREETS , COLOURS, AROMAS, HEAT, INTOXICATING VIBRANT CELEBRATORY MUSIC...HUSTLE AND BUSTLE .... BE THAT ...CREATE FROM THAT .........AND THE REST IS EASY......
- Prep: 1 hr
- Cook: 1 hr
- Yields: 4
MURGH ROGAN JOSH
Marinating is an important step when it comes to Indian food. So firstly you need to marinate your chicken fillets with yoghurt, salt, pepper and half the ground cumin, turmeric and ginger. Give it a good mix up and leave it in the fridge covered for minimum 2 hours.
Our invitation is to leave it all day or overnight to marinate so it soaks in all the flavours!
After your fillets have marinated it's time to start frying off the spices. In a heavy pan with oil fry off the dry spices (for around 30 seconds) then add the garlic and ginger for a further 30 seconds. Add the marinated chicken with marinade to mix and combine with the spices. Cover the pan and let the mix simmer for 10 minutes- stirring occasionally. As the oil starts to separate stir in the sugar to caramelise! After, add the remaining spices except the garam masala. Add the water and continue to stir on a lower temperature. Then add the chopped tomato and tomato puree and let it blip away on a medium heat for 25 minutes or until the chicken is tender and the sauce is thick. Mix in the coriander and garam masala then garnish the sauce with diced onions.
Serve this curry dish with a simple naan bread!
Stir together all the dry ingredients Make a well in the centre and add all the other ingredients including 2 tablespoons of the lovely sunflower oil. Knead together to form a soft dough and then knead for a further 10 mins whilst playing some Indian street music and swaying a little as you make your dough. Cover and leave in a warm place for 30 mins Knock the risen dough around for 2 mins and divide into 6 pieces and roll out into pear shaped naans approx 10x4 inches Place on baking parchment for 10 mins to rise. Bosh the naans into a pre heated oven 200c, straight onto the runners for about 8 mins each side until the bread is golden and puffed up and your senses tell you it is time to eat it ....Drizzle with a little sunflower oil.....
Variations ... add your own spin to these , seeds, spice, garlic, fruits, ground nuts...today we used black mustard seeds and sprinkled them with finely chopped red and green fresh chilli......
Wash and pat dry the okra then snip the ends off and roughly cut into pieces. Heat the oil in a shallow pan on a medium heat and add the whole spices. When the seeds begin to pop add the onion, ginger and garlic, fry for 30 seconds then add the salt, ground spices (not the garam masala) and the okra- stir and infuse all the spices together for 5 minutes. Add the tomatoes and continue to cook on a lower heat for 10-15 minutes- stirring occasionally. Then stir in the butter and garnish with garam masala.
Peel and finely dice the mango then chop the coriander. Mix both together and place in a serving bowl.
Quick and easy!
Coarsely chop the tomatoes and red onion then add in chopped coriander. Mix together and place in a serving bowl.
Mix together the 6 tbsp of natural yoghurt and coarsely chopped mint and place in a serving bowl.
Tip: Scatter a few mint springs on top for decoration.
Place the rice into a pan of cold water, stand for 1/2 an hour then rinse and replace in water. Cook to packet instruction mixing in strands of saffron as the rice cooks off.
Serve with a stack of warmed papadoms and a nice ice cold Indian beer
THE SECRET TO INDIAN FOOD IS IN THE PREPARATION. BE THAT INDIAN COOK IMMERSED IN THE AROMAS AND VIBRANCY THAT IS .......