Indian
This is a recipe my dad taught me when I was 15. It is adapted from Madhur Jaffrey’s Indian Cookery recipe collection. The peppers give the curry a natural sweetness, and the flavours between the ingredients of the curry paste are very well balanced. It is both delicious and healthy, and I enjoy cooking it often.
Ingredients 1kg chicken parts. Boneless and skinless thighs work best. 110g onions. Peeled and coaresly chopped.
A tasty, hearty and healthy chickpea recipe. It is adapted from Madhur Jaffrey’s Indian Cookery recipe collection.
Ingredients 400g canned chickpeas. 400g canned tomatoes. 275-300g onions. Peeled and very finely chopped. 2 fresh green chillis. Finely chopped. 4tbsp lemon juice. 1tbsp ginger. Peeled and very finely chopped. 1tbsp ground corirander seeds. 1tbsp ground cumin seeds. 2tsp garam masala. 1/2tsp cayenne pepper 1/2tsp ground tumeric. 2.5tsp salt. Cooking oil. Method Set a aside 2tbsp chopped onions, 1/2tsp of salt, green chilli, ginger, and lemon juice in a small bowl or teacup.