Meat and the Goldilocks rule
Prep Marinate Cook Serves 10 min 6 hr + 25 min 2
4 medium skinless drumsticks
Lemon wedges, to serve
For the marinade
2 tbsp light soy sauce 1 tbsp lemon juice
½ tbsp ground coriander
¼ tsp chilli powder (replace with paprika for a milder heat)
1 large pinch sugar
1 tbsp fresh ginger paste 1 tbsp garlic paste
In a small bowl, combine all the ingredients for the marinade. Put the For this recipe, you want the drumsticks to be neither too fat, nor too thin. Ideally, they should be medium-size, so they cook evenly without drying out drumsticks in a nonreactive container with a lid and pour over the marinade, making sure that every surface of the chicken is covered. Cover the container and put in the refrigerator for at least six hours, and preferably overnight.
Take the chicken out of the fridge 30 minutes before cooking, to allow it to come to room temperature.
These kebabs can be cooked in an oven or on a barbecue. If cooking in an oven, heat it to 200C/390F/gas 6.
Put the drumsticks on an oven tray in a single layer so they cook evenly, and pour over any remaining marinade. Bake for 20–25 minutes, then pierce the thickest part of a drumsticks with a skewer – the juices should run clear. If not, return to the oven. The drumsticks should be speckled with brown patches, but the meat should not be dry.
On a barbecue, the cooking time will vary, depending on the heat of the coals. Again, pierce the thickest part of the drumstick to check whether the juices run clear.
Serve the kebabs warm, with lemon wedges to squeeze over. Prep Cook Serves 5 min 40 min 6
1 kg large white potatoes (such as Maris Piper), unpeeled
6 green chillies
4cm piece fresh ginger 2 tbsp vegetable oil
1 tsp black mustard seeds 12 fresh curry leaves 1 tbsp cashew nuts 2 large onions, peeled and cut into small chunks
1 tsp ground turmeric 1 tsp salt
½ tsp sugar
Put the potatoes in a large pan with a lid and fill with cold water. Put the pan over a medium– high heat and bring to a boil. Keep on a low, rolling boil for 20–25 minutes – cooking time will vary according to size. They should be tender but not falling apart. Once cooked, drain, leave until cool enough to handle, then remove the skins, cut into 2.5cm cubes and set aside.
Using a food processor, blitz the chillies and ginger to a paste – if you want to reduce the heat of this dish, remove the chilli seeds first.
In a frying pan with a lid, heat the oil over a medium–high flame. Add the mustard seeds, curry leaves and cashews, and cook until the cashews darken in colour. Add the onions and cook until soft and translucent, but not coloured.
Add the chilli and ginger paste, the turmeric, salt and 200ml water, then bring to a boil, cover, and simmer for 10 minutes.
Remove the lid and add the diced potato. Bring the mixture back to a boil, then lower the heat, add the sugar and cook, covered, for a further 10 minutes. If there is any excess water in the pan, remove the lid and cook over a high heat until the potatoes have a glossy sheen.
Before serving, check the seasoning and add salt or sugar to taste. Recipes from Asma’s Indian Kitchen by Asma Khan (Pavilion Books)