Easy chicken curry

This recipe is my stock standard chicken curry recipe. It is quick and easy to make, has no cream, nuts or dairy and is both healthy and yummy. A favourite for the entire family.

You will need:

500 gm free range chicken thigh fillet (chopped into medium sized cubes)
2 onions
6 cloves of garlic
2 cm piece of ginger
2 tablespoons of tomato paste
Salt to taste
1/2 teaspoon of red chilli powder (or to taste)
1/2 teaspoon of garam masala or shop bought chicken curry masala
1/4 teaspoon of turmeric powder
1 tablespoon of kasoorie methi (dried fenugreek leaves)
2 tablespoons of oil
1 bay leaf
2 cm piece of cinnamon bark
2 cloves
1 black cardamon

Method

Peel the onion, garlic and ginger and puree them in a food processor (these days I am cooking my meals toddler friendly, so there are no green chillies here but you can add 1-2 green chillies as they add to flavour and of course some heat as well) . In a wok or heavy based skillet, add the oil and the whole spices and cook for 30-40 seconds before adding the onion mixture. Cook, stirring regularly until the mixture has reduced and browned. Add the tomato paste, followed by the dried fenugreek leaves and all the powdered spices. Cook for 2 minutes and then add the chicken pieces. Ensure all the chicken is coated with the onion tomato mixture and stir often to ensure all the chicken pieces are sealed. Now add some plain water (depending on the consistency you are after and whether you are serving the curry with bread or rice) keeping in mind that the chicken will also release some water during the cooking process. I always add less, and then add more later if needed, much easier than fixing a thin, watery curry (though there are a few tricks to do that as well, I will post them some other time). Bring the curry to a boil, reduce the heat, cover and simmer for 15-20 minutes or until the chicken is tender.

Garnish with boiled eggs or fresh coriander springs. Serve hot with rice or flat bread, and if you have any left over, you are in luck as this curry tastes even better the following day.

Allergen free vegan brownies

I have tried to avoid all of the common allergens from these brownies. This recipe has been made with millet meal (which is a gluten free grain flour that has a slightly bitter undertone) but chick pea flour or brown or white rice flour works equally well. I make a small batch for myself as otherwise I end up eating it all - the ingredients below will make 8 medium sized brownie squares which will easily keep for 2-3 days in an air tight container.

You will need the following:

1/2 cup of gluten free flour (millet/ rice/chick pea flour or shop bought gluten free all purpose flour)
1/2 cup of soft brown sugar
1/4 of pure cacao powder
2 heaped teaspoons of egg replacer powder
1/4 rice bran oil
1/4 cup rice milk
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of vanilla extract

Method

Mix all the dry ingredients in a bowl (including the egg replacer powder). In another large bowl mix the oil, rice milk and vanilla extract and then gradually add the dry ingredients. Mix well and transfer into a small baking tray/ foil container. I often use a lined loaf tin -  this allows the brownies to rise a bit but they do sink when cool.

Place in a pre heated oven (175C) for 18-20 minutes. Cool in the oven for about 10 minutes and cut into squares while still warm. Dust with icing sugar or cacao powder and enjoy with a cup of coffee or as a desert with berries and vegan custard or chocolate sauce.

Goat Biryani (cheat's version)

I have called this biryani the cheat's version as that's what I think it is. Since I am not eating dairy I have completely skipped the step of marinating the meat in yoghurt and have also opted for cooking the meat in a pressure cooker to cut down the cooking time. Despite, the omissions/ shortcuts, the results are yummy and definitely well worth the effort.

Ingredients (to serve 6-8)

For the meat
1 kilo of goat meat on the bone cut up into small pieces
500 gms of boneless goat meat cut into cubes
4 large onions
12 cloves of garlic
Thumb size piece of ginger
2 green chillies
2 tablespoons of tomato paste
2 bay leaves
2 black cardamom
5 green cardamom (crushed)
1 finger size piece of cinnamon bark
5 cloves
5 black pepper corns
A small piece of mace
1/4 teaspoon of grated nutmeg
2 teaspoon of black cumin seeds
Salt and chilli powder to taste
1/2 teaspoon of turmeric
2 teaspoon of ground coriander and cumin powder
10 prunes
6-8 medium sized potatoes

Note: you can also choose to use shop bought biryani masala

For the rice
5 cups of good quality basmati rice
1 teaspoon of saffron
1 bay leaf
2 cloves
5 black pepper corns
1 stick of cinnamon
1 black cardamom
2 green cardamom (crushed)
1 piece of mace

For the garnish
1 onion
2 tablespoons of oil
Juice of 2 large lemons

Method:

Finely chop the ginger, garlic and chillies and slice the onions. In a pressure cooker (if using one) or large skillet/ wok, add the oil. Once the oil is slightly hot, add the whole spices and cumin seeds, allow the spices to infuse the oil -  about 30 seconds and then add the chopped ginger, garlic, chillies and sliced onions, cook until the onions are translucent. Add the meat on the bone, and seal the meat. Then add the boneless meat and cook on a high heat for a couple of minutes. (I use a combination of boneless and meat on the bone for maximum flavour and taste). Add the tomato paste, 1 cup of water and all the powdered spices and mix well. I have not added khus khus (white poppy seeds) as they are a known allergen, but if you prefer you can add two tablespoons of rinsed khus khus at this point. Add the peeled potatoes and prunes and close the pressure cooker and allow it to reach full pressure. Turn the heat down and allow it to come to pressure/ whistle a further 3-4 times. Turn off the heat but do not open the pressure cooker, allow the meat to cool in the pressure cooker while the pressure subsides.

In a large (big enough to fit the rice and meat) heavy bottomed pan, add about 5 litres of water along with the whole spices. Once the water comes to a rapid boil, add the washed and soaked rice.  Continue to cook the rice on a high heat until it is halfway done. Then drain and rinse the rise. At this point remember to set aside about 2 cups of cooked rice in a bowl to which we need to add the saffron (which has been infused in a little hot water) and mix gently.

Now we can start assembling the biryani. In the same large, heavy based pan used to cook the rice, add some oil followed by some plain rice, the meat mixture, some saffron rice and continue until all the meat and rice has been used up. About three layers of each (depending on the depth of the saucepan) is good. The last layer (topmost) should be of saffron rice. Cover with a tight fitting lid that has been encased with a tea towel. Place a tava/ diffuser or fry pan on a low heat and place the saucepan with the biryani on it, this prevents the bottom of the biryani from burning. Allow to cook for 20-30 minutes on very low heat.

Prepare the garnish by finely slicing a spanish onion and frying it until it is crisp and golden brown.
Before serving the biryani, sprinkle with the fried onions and add the lemon juice. You can also garnish with hard boiled eggs and chopped nuts if you prefer.

Serve hot, making sure you get a bit from every layer.  Savour every bite and believe me it is even better the following day.

Zereshk pulao

Zereshk or barberries are tiny, tart, crimson berries used in Armenian and middle eastern cuisine. I learned how to make this rice dish from my mother in law, who is Armenian, but I think the roots of the dish lie in Persian cuisine.

To make this pulao, you will need the Zereshk. You can find them in good middle eastern stores or some health food stores. If unavailable, you can substitute with dried cranberries, but the taste is not the same. You will also need some rice, olive oil, saffron, salt and some sugar.

Wash and soak the rice. I use two cups to serve four people. In a large saucepan bring plenty of water ( about 2 litres) to the boil. Add the washed rice and cook until the rice is just tender. Drain the rice in a colander and rinse with cold water to remove the starch and stop the rice from over cooking.  Return the empty saucepan to the heat, and add two tablespoons of olive oil and 1/2 a cup of the barberries. I soak and wash them first to remove any impurities. Stir the barberries in the oil for a minute and then add a good pinch of saffron, two teaspoons of salt (or to your preference) and 1 tablespoon of sugar. Mix well but do not over heat, you want the barberries to retain their crimson colour. Add the cooked rice. Mix well and cover. Place a diffuser or fry pan underneath the saucepan (to avoid the saucepan from coming into contact with direct heat) and cook on a low heat for a further 10 minutes or until the rice is cooked through. Serve hot with kebabs, khoresht or lentils or enjoy it on its own as the addition of saffron, salt and sugar means that this dish is packed full of flavour and the little gems are little explosions waiting to happen when you bite into them.

Zucchini and carrot fritters

I made these fritters yesterday as I thought they would make a good snack for the entire family, my toddler included. Though the word fritter may be a misnomer as I did not deep fry them, rather just cooked them in a non stick pan similar to how one would make pikelets... So I guess it is a cross between a pikelet and fritter though much healthier.

I used one zucchini and one carrot finely grated, along with two heaped serving spoons of chick pea flour and one level serving spoon of rice flour. I also added two teaspoons of olive oil,  a pinch of turmeric and about half a teaspoon of salt. I did not add any other spices as I wanted my baby to eat these as well. But if you are only cooking these for adults, you can also add other things like cumin, green chilies or red chilli powder, grated ginger, minced garlic and finely chopped coriander.

Mix with a about half a cup of water, adding the water slowly to ensure you get the right consistency - it should be a thick batter. Allow to stand for 10 minutes

To cook, heat a non stick frying pan, and drop about a table spoon of the batter to make the fritters/ pikelets. I made small ones, so was able to fit about 7-8  in each batch, but you can make big ones if you prefer. Once little holes appear in the batter( similar to when you make pancakes) turn the pikelets and cook the other side, pressing down with the back of a spatula to ensure good contact and that the fritters are cooked through.

Eat warm, and to spice up ( if you made the baby proof version) you can use condiments of your choice, we elected for hot sauce :)

Fragrant cumin rice (Zeera pulao)

Plain old rice can easily be enhanced by adding a few aromatic spices. Cumin rice is a great option if you are entertaining and want to serve something other than plain rice, without going to the hassle of chopping ingredients for a pulao. Plus, it goes well with almost all Indian curries as it has complementary ingredients and does not detract from the accompanying curries.

My preferred method of cooking rice for a pulao is a little different as I prefer to remove the starch and hence cook it like pasta. However if you prefer you can also use the absorption method.

I use good quality basmati rice for pulao as the grains are long and provide a good result.

Ingredients
2 cups of  washed and soaked basmati rice
2 teaspoons of salt
2 tablespoons of oil
2 teaspoons of black cumin seeds ( shah zeera)
4 green cardamom
2 black cardamom
1/2 teaspoon of mace
2 bay leaves
2 cloves
4-5 black pepper corns
Medium piece of cinnamon bark
Water

All the spices mentioned impart their own distinct flavour, but if you are missing a few, you can still make the rice. In fact, in many households it is made simply with the brown cumin seeds.

In a large saucepan bring about 1.5 litres of water to the boil. Add 2 teaspoons of salt and the washed and soaked rice. Cook until the rice is almost done and then drain in a colander and wash with cold tap water. Set aside. Return the now empty saucepan back to the heat and add the oil and all the spices except the cumin seeds. Once the oil is hot add the cumin seeds. Cook for a minute and add the cooked rice, stir gently to coat the rice with the oil and spices, taking care not to break the rice grains. Cover and cook on a low heat for 15-20 minutes. If you have a diffuser, place it under the saucepan to avoid direct heat. You can also use a large fry pan or tava to place under the saucepan. This protects the bottom of the rice from overlooking.

If using the absorption method, skip the step of cooking the rice first. Add the oil and spices to the saucepan, followed by the washed rice, stir to coat the grains in the oil and spices, add 5 cups of water and bring to the boil on a high heat. Cover, reduce the heat and cook for a further 15 minutes.

Serve hot with your favourite curry...