Curry flavour


Uxbridge Gazette - - Food & Drink -


1 large chicken, jointed into 8 pieces, ex­cess skin trimmed away; 1 large ripe tomato, roughly chopped; 1 onion, quar­tered; 15g fresh root gin­ger, peeled; 4 gar­lic cloves, peeled; 6 ser­rano chill­ies, stems re­moved and de-seeded (fewer for a milder curry); 2tsp ground cumin; 1tsp ground co­rian­der; 1tsp ground turmeric; 2tbsp co­conut oil; 2 x 400ml tins co­conut milk; 3 eggs, hard-boiled, peeled & halved; juice of ½ le­mon; salt and pep­per; 10g fresh co­rian­der, chopped. Rice, cha­p­atis or flat­breads, to serve


1. Score each piece of the chicken in two or three places, slic­ing about 1cm into the meat.

2. Put the tomato, onion, gin­ger, gar­lic, chill­ies, cumin, co­rian­der, turmeric and some salt and pep­per into a food pro­ces­sor and blend to a rough paste.

3. Rub one third of the paste over the chicken, into the cuts and un­der the skin; re­serve rest of the mix­ture.

4. Re­frig­er­ate chicken for at least one hour, or up to five hours.

5. Pre­heat grill to the high­est set­ting, and line a large bak­ing tin with foil.

6. In a large pan, melt the co­conut oil on a medium heat; add the paste and cook, stir­ring oc­ca­sion­ally, for 20 min­utes or un­til the mois­ture evap­o­rates. In­crease the heat slightly and cook for three to five min­utes un­til the paste is thick and dark.

7. Add co­conut milk and sim­mer for 25-30 min­utes un­til the sauce is thick.

8. Mean­while, put the mar­i­nated chicken, skin side up, in the lined bak­ing tin and grill for 15 min­utes, un­til well coloured and charred, then turn the chicken over and grill for an­other five min­utes to make sure it is cooked through.

9. Stir the chicken and any juices into the curry pan, bring to a sim­mer, cover and cook for five min­utes un­til the flavours have com­bined.

10. Taste and ad­just the sea­son­ing if nec­es­sary.

11. Add the boiled eggs and the le­mon juice to taste.

12. Sprin­kle with the chopped co­rian­der and serve with rice, cha­p­atis or flat­breads.


1 potato, about 150g; 3tbsp veg­etable oil, ex­tra for brush­ing; 1tsp mus­tard seeds; ¼tsp fenu­greek seeds; ½tsp cumin seeds;

1 onion, finely sliced; ½tsp ground turmeric; ½tsp ground cin­na­mon; 120g white cab­bage, finely sliced;

1 large car­rot, 120g, peeled and grated; 100g mixed red and green pep­pers, cored, de-seeded and finely chopped; 50g frozen peas; ½tsp gran­u­lated sugar; 12 spring roll pas­try wrap­pers, 25 x 25cm; 1 egg, lightly beaten; salt


1. Boil the potato in salted wa­ter for 30 min­utes un­til soft. Drain and leave to cool, then peel and dice.

2. Heat the oil in a large fry­ing pan on a medium heat. Add spice seeds and fry for 30 sec­onds, un­til fra­grant.

3. Add onion, salt and cook for two min­utes.

4. Add turmeric and cin­na­mon and stir for a few sec­onds un­til the onion is coated. Add the cab­bage, car­rot and pep­pers and cook over high heat for four to five min­utes or un­til soft.

5. Add the diced potato, peas, half a tea­spoon of salt and the sugar and stir for two min­utes. Taste and ad­just sea­son­ing if needed.

6. Trans­fer to a large plate and leave to cool.

7. Cut each pas­try square in half to make two rec­tan­gles. Keep the pas­try cov­ered with a clean, damp tea towel to stop it dry­ing out.

8. Work­ing with one strip of pas­try at a time and with a long edge fac­ing you, fold the bot­tom right-hand cor­ner of the strip to meet the top edge, form­ing a tri­an­gle, then fold the top right-hand cor­ner over to meet the top left-hand cor­ner of the strip, form­ing a square. VEG­ETABLE SAMOSAS BY MUNIRA MAHMUD (Makes 12)

9. Brush the sin­gle layer of pas­try (bot­tom left) with beaten egg and fold over to form a tri­an­gu­lar pouch.

10. Open the pouch and fill with three ta­ble­spoons of the samosa fill­ing. Brush wrap with beaten egg and fold over to seal the pouch. Place on a tray and cover while mak­ing the rest of the samosas.

11. Pre­heat the oven to 200°C and put the samosas on a bak­ing sheet lined with bak­ing pa­per. Brush tops with a oil and beaten egg.

12. Bake for 10 min­utes, then turn them over, brush the other side with oil and egg and bake for an­other 10 min­utes.

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