This chicken curry is infused with the bold flavours of ginger and is popular in North India. Lovers of Chinese food will be drawn to the freshness of the amount of ginger that is used in paste form, freshly chopped during the cooking process and with ginger juliennes used as garnish for good measure.
What you need… • 2 Tablespoons ghee • 1 teaspoon cumin seeds • 1 teaspoon garlic paste • 1 teaspoon ginger paste • 4cm piece of ginger cut into juliennes (most are used in the cooking process but keep 4–5 for garnish) • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • Small handful fresh coriander, chopped • 800g chicken, cut into bite-sized pieces • 1 teaspoon garam masala • Salt to taste
How to make it… 1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 3. Add the garlic paste, ginger paste, ginger juliennes and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 5. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 6. Add the chicken, mix well and cook for 5 minutes. 7. Add the garam masala, salt and coriander, and continue cooking until the chicken is fully cooked. 8. Serve, garnished with the remaining ginger juliennes.
Egg and Potato Curry is a hugely popular dish in India yet it’s difficult to find outside the sub-continent. This Punjabi-style recipe is easy to make. Boiled eggs are sealed in oil then added to a tomato sauce that has been infused with aromatic whole spices.
What you need… • 8 eggs • 3 potatoes, peeled and thinly sliced • salt to taste • 3 Tablespoon oil • 1.5 onions, finely chopped • 2 teaspoon garlic, roughly chopped • 2–3cm piece of ginger, peeled and roughly chopped • 400g chopped tomatoes • small handful coriander (chop up the stems to add to the curry and set aside the leaves for garnish if you want garnish).
Spice Mix 1 • 1 cinnamon stick • 2 cloves • 2 cardamom pods (cracked open but not crushed) • 6 peppercorns • 3 whole dried red chillies (or a teaspoon of crushed dried chillies) • 1 bay leaf
Spice Mix 2 • 1 teaspoon turmeric • 1 teaspoon cumin • 0.5 teaspoon chilli powder (more if you like your curries hot)
How you make it… 1. Hard boil the eggs and remove the shells. Set aside. 2. Pat dry the potatoes with a paper towel and sprinkle with salt. 3. Heat the oil to medium-hot in a pan and fry the potatoes until they are cooked through and just start to brown. Set aside. 4. Fry the eggs in the same oil for about 5 minutes, rolling them frequently to avoid them crisping. Remove eggs and set aside. 5. Turn up the heat to ensure the oil is piping hot. Add the whole spices and cook for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding a cardamom pod. You want to infuse the oil with the flavours of the whole spices but if they burn you will have to do stage 5 again. 6. Add the onion, garlic and ginger, mix well, cover and cook for 10 minutes, stirring occasionally. 7. Add the tomatoes, Spice Mix 2, coriander stems, mix well and cook for 10 minutes. Add water, as needed, to keep the sauce pourable. 8. Add the potatoes and eggs. Make sure the eggs are coated with the sauce but be careful not to break them up. Heat through for about 5 minutes. 9. Serve, garnished with the (optional) coriander leaves.