CURRY NIGHT

MANGO AND COCONUT CHICKEN CURRY INGREDIENTS

1 large green mango

3 tbsp rapeseed oil

500g chicken breast, cut into bite-size pieces

2 onions, finely sliced

1 tsp fennel seeds, lightly crushed

12 curry leaves

2 green chillies, deseeded and chopped

3 garlic cloves, crushed

1 tbsp grated fresh ginger

1 tsp ground coriander

1/2 tsp turmeric

1/2 tsp fenugreek seeds

good pinch chilli flakes

200ml chicken stock

200ml coconut cream

To serve:

lime wedges

roughly torn coriander

fresh coconut shavings

METHOD

1 Peel and remove the flesh from the mango, cutting around the stone. Roughly chop three quarters and finely shred the remainder. Set to one side. Heat a tablespoon of oil in a large non-stick pan and fry the chicken in batches. Set to one side.

2 Heat the remaining oil in the pan, add the onions and cook very slowly until softened and golden – this should take about 15 minutes. Add the fennel seeds and curry leaves and cook for 2 minutes. Stir in the chillies, garlic and ginger and cook for 2-3 minutes. Add the turmeric, fenugreek and chilli flakes and cook for 1 minute.

3 Return the chicken to the pan and add the stock and diced mango. Bring to the boil and simmer for 15 minutes until cooked through. Stir in the coconut cream and season to taste. Serve over rice and top with the shredded mango. Serve with lime wedges, coriander and fresh coconut.

SPINACH, POTATO AND PANEER CURRY INGREDIENTS

1 tbsp rapeseed oil

1/2 tsp cumin seeds, lightly crushed

225g paneer cheese, roughly cubed

25g butter

1 onion, chopped

2 red chillies, deseeded and roughly chopped

4 garlic cloves, chopped

1tsp garam masala

1/2 tsp turmeric

300g new potatoes, diced and cooked

200g spinach

100ml full-fat natural yoghurt

cress to garnish

METHOD

1 Heat the oil in a large non-stick frying pan and add the cumin and paneer. Cook for 5 minutes until golden and lightly crisped. Remove from the pan and set to one side. Add the butter and onion to the same pan and cook for 10 minutes until softened.

2 Stir in the chillies and garlic and cook for 2-3 minutes until aromatic. Add the garam masala and turmeric and stir in the potatoes. Return the paneer to the pan, add 75ml water and season well. Simmer for 5 minutes, add the spinach and cook for 2 minutes until wilted. Pour in the yoghurt and very gently heat through. Garnish with cress and serve straight away.

GARLIC SPICED LENTIL DHAL INGREDIENTS

200g red lentils

1/2 tsp salt

1 tsp turmeric

1 tbsp rapeseed oil

2 garlic cloves, finely sliced

1/2 tsp black onion seeds

2 ripe tomatoes, roughly chopped
200g feta, crumbled

METHOD

1 Place the lentils in a medium saucepan with the salt and turmeric. Add 500ml cold water and bring to the boil. Simmer until just tender and the lentils still have a little shape, you don’t want a fine mush at this point. Add a little more water if needed. Check the seasoning.

2 Heat the oil in a small frying pan, add the garlic, chilli and black onion seeds and gently fry until aromatic and the garlic is just turning golden. Add the tomatoes and cook until broken down and softened. Season well and serve the dhal topped with the tomato garlic mixture.

CHICKPEA AND EGG CURRY INGREDIENTS

3 tbsp oil

2 large onions, halved and thinly sliced

1 tbsp grated fresh ginger

3 garlic cloves, crushed

2 bay leaves

3 tbsp madras curry paste

1 large potato, peeled and cubed (about 250g)

2 x 400g tins chickpeas, drained

2 tomatoes, diced

8 eggs hard boiled

6 tbsp roughly chopped coriander

METHOD

1 Heat the oil in a large saucepan, add the onion and cook for 10 minutes until softened. Add the ginger, garlic and bay leaves and cook for 2 minutes. Add the curry paste, cook for 2 minutes, stirring as you go then add the potato, chickpeas, tomatoes and 300ml water.

2 Stir well, bring to the boil and simmer for 15 minutes until the potatoes are tender. Season to taste, add the eggs and simmer for a couple of minutes to warm through. Scatter with the coriander and serve with lemon wedges and warmed naan bread.