Dobson says it’s time to tuck into easy, hearty food

HIGHLY respected author and beloved cook, Ross Dobson, has released his new book, Tuck In. A collection of good hearty food that can be shared on any occasion, these recipes pack a punch with minimal effort so you can celebrate the best things in life: simple food with loads of flavour, eaten with family and friends. These are quick and easy meals to come home to: hearty soups, wintry stews, comforting pastas and quick curries. Dobson discovered his love for food growing up in multicultural Sydney where he was introduced to unpretentious family food from many cuisines — comfort food with lots of flavour, which he now reflects in his own recipes from around the world. Put the chicken in a bowl and add the curry powder. Use your hands to rub the powder all over each piece of chicken. Set aside for 30 minutes to allow the flavours to develop, or cover and refrigerate for three to six hours (remove the chicken from the fridge 30 minutes before cooking). Heat the butter in a large frying pan over medium-to-high heat. When the butter starts to sizzle, add the onions and stir-fry for two-to-three minutes, until softened. Add the capsicum, garlic and ginger and stir-fry for a further four-to-five minutes, until all the vegetables have softened. Add the chicken pieces to the pan and stir-fry for eight-to-10 minutes, until the chicken is cooked evenly all over and the spices are aromatic. Stir in the tomatoes, scraping the bottom of the pan to remove any bits that are stuck. Add two tablespoons of the yoghurt and stir until the yoghurt is fully incorporated into the sauce. Return to the boil, stir in two more tablespoons of yoghurt and repeat until all the yoghurt has been used. Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened. Stir in the coriander. Serve with steamed basmati rice. For an indulgent and rich version of this curry, use 16 large, peeled and deveined raw prawns instead of the chicken. Replace the yoghurt with 250ml (1 cup) thick cream.

Image and recipe from Tuck In by Ross Dobson (Murdoch Books, $39.99). Photography: Steve Brown