Hello! I wanted to post this recipe because it really is just so scrummy. It does take a bit of prep but it’s so worth it!! I just love Indian cuisine so I can’t wait to try and personalise more recipes.
** It is better to marinate the meat overnight, but if not, a minimum of 2 hours is best!**
Ingredients for 6-8 people;
The Marinade for your meat (we used chicken);
* 800g of meat
* 6 tablespoons of natural yoghurt
* 2 cloves of garlic
* 1 teaspoon of sweet smoked paprika
* 1 teaspoon of garam masala
* 1 teaspoon of ground cloves
* 1 teaspoon of ground cumin
* 3 lemons
* 1 thumb-sized piece of ginger
* 3 fresh green/yellow chillies
& for the curry sauce;
* 2 white onions
* 2 cloves of garlic
* 2 fresh red chillies
* 30g fresh coriander
* 6 tablespoons of ground almond
* 1 tablespoon of ground coriander
* 1 teaspoon of garam masala
* 1 teaspoon of turmeric
* Olive oil
* 1 chicken stock cube
* 300ml of boiling water (for the stock cube)
* 2 tins of 400g plum tomatoes
* 2 tins of coconut milk
Method;
First we’re going to make the marinade for your meat, like I said, it’s best to do this the night before but if you haven’t got time, you could always do it in the morning of a few hours before you’re planning on eating.
* Put the cloves, cumin, 1 heaped teaspoon of sweet smoked paprika and 1 heaped teaspoon of garam masala into a frying pan and toast for 1 minute.
* Tip into a large bowl, and add the zest of 1 lemon and all of its juice.
* Add 2 finely chopped cloves of garlic, peel and grate in the ginger, 1 teaspoon of sea salt and the 6 tablespoons of natural yoghurt. Then give it a good mix!
* Cut the chicken into cubes and add to your marinade, making sure every piece of chicken is covered!
* Slice the remaining 2 lemons into wedges and slice the green chillies into halves. Then intersperse them between the chicken chunks on skewers, cover with cling film and place in the fridge.
For the curry sauce, give yourself about just over an hour before you’re planning on eating (25-30 minutes prep and 40 minutes simmering time)
* Chop the onions – I like them quite chunky but do whatever suits you! – and the remaining 2 cloves of garlic.
* Finely slice the red chillies and the coriander stalks (save the leaves for later)
* Put it all into a large, deep pan on a medium-high heat with a lug of oil, and cook until golden (about 20 minutes), stirring regularly.
* Once golden, add the ground coriander, turmeric and remaining teaspoons of garam masala and sweet smoked paprika.
* Cook for 2 minutes before adding & toasting the ground almonds.
* Pour in both tins of tomatoes, crumble in the stock cube & add the 300ml boiling water.
* Simmer for 5 minutes before adding both tins of coconut milk. Season well with salt & pepper and simmer for a final 40 minutes – stirring occasionally.
* 20 minutes into simmering the sauce, wash and boil your rice.
* With 15 minutes to go, barbecue your chicken skewers for 10 minutes, turning regularly to make sure they’re cooked thoroughly. Then add to the curry sauce for the remaining 5 minutes of cooking.
* Drain your rice and serve with your favourite Indian Side Dishes – we had garlic & coriander naans and poppadoms! Garnish your curry with the coriander leaves you saved from earlier.
Enjoy!! Has anybody got any other favourite curry recipes? Please share!
Love, J xxx
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