Hot Chili Chicken

Hot.  Damn hot.

Hot Chili Chicken

Ingredients:

30ml / 2 tbsp tomato puree
2 garlic cloves, roughly chopped
2 fresh green chilies, roughly chopped
5 dried red chilies
1/4 tsp sugar
1 tsp chili powder
1/2 tsp paprika
15ml / 1 tbsp curry paste
1 tbsp olive oil
1/2 tsp cumin seeds
1 onion, finely chopped
2 bay leaves
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
400g can chopped tomatoes
150ml / 2/3 cup water
8 chicken thighs, skinned
1 tsp garam masala (or to taste)
sliced green chilies, to garnish

1. Put the tomato puree, chopped garlic cloves, fresh green chilies and the dried red chilies into a food processor or blender.  Add the sugar, chili powder, paprika and curry paste and process all the ingredients to a smooth paste.
2. Heat the oil in a large heavy-based saucepan and fry the cumin seeds for 2 minutes.  Add the onion and bay leaves and fry for about 5 minutes.
3. Add the chili paste and fry for 2-3 minutes (be careful, the fumes are intense).  Add the coriander, cumin and turmeric and cook for 2 minutes.  Add the tomatoes and water.  Bring to the boil and simmer for 5 minutes until the sauce thickens.
4. Add the chicken and garam masala.  Cover and simmer for 25-30 minutes until the chicken is tender.  Garnish with sliced green chilies and serve on basmati rice with natural yoghurt or cucumber available.

Adapted from Healthy Indian Cooking by Shehzad Husain and Manisha Kanani.

Chicken Dhansak (Chicken curry with lentils)

Chicken Dhansak

Ingredients:

75g / 1/2 cup green lentils
475ml / 2 cups chicken stock
1 tbsp olive oil
1 tsp cumin seeds
2 curry leaves (optional)
1 onion, finely chopped
2.5cm piece root ginger, chopped
1 green chili, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp chili powder
400g can chopped tomatoes
8 chicken pieces, skinned (works well with thighs, drumsticks or combination)
60ml / 4 tbsp chopped fresh coriander (non-essential)
1 tsp garam masala (or less, to taste)
fresh coriander, to garnish

1. Rinse the lentils under cold running water.  Put into a saucepan with the stock.  Bring to the boil, cover and simmer for about 15-20 minutes.  Put the lentils and stock to one side.
2. Heat the oil in a large heavy-based saucepan and fry the cumin seeds and curry leaves for 2 minutes.  Add the onion, ginger and chili and fry for about 5 minutes.  Stir in the cumin, coriander and chili powder with 30ml / 2 tbsp water.
3. Add the tomatoes and the chicken pieces to the spices.  Cover and cook for 10-15 minutes.
4. Add the lentils and stock, chopped fresh coriander and garam masala and cook for a further 10 minutes or until the chicken is tender.  Garnish with fresh coriander and serve with basmati rice.

Adapted from Healthy Indian Cooking by Shehzad Husain and Manisha Kanani.

Curry (Beef Madras)

When we say curry, this is what we mean.

Beef Madras

Ingredients:

900g lean stewing beef / diced beef
1 tin whole champignons, halved or quartered according to preference
1 tin chickpeas, drained and rinsed
1 tbsp olive oil
1 large onion, finely chopped
4 cloves
4 green cardamom pods
1 green chili, finely chopped
2.5cm piece root ginger, finely chopped
2 garlic cloves, crushed
2 dried red chilies / shake of crushed dried chilies
15ml / 1 tbsp curry paste (ideally madras paste, but according to preference and availability)
1 heaped tsp ground coriander
1 heaped tsp ground cumin
1/2 tsp salt
500ml beef stock
fresh coriander, to garnish

1. Remove any visible fat from the beef (if not using pre-diced) and cut the meat into 2.5cm cubes.
2. Heat the oil in a large heavy-based pan and stir fry the onion, cloves and cardamom pods for about 5 minutes.  Add the fresh green chili, ginger, garlic and dried red chilies and fry for a further 2 minutes.
3. Add the curry paste and fry for about 2 minutes.  Add the beef and fry for 5-8 minutes until all the meat pieces are lightly browned.  Add the champignons and chick peas and stir through.
4. Add the coriander, cumin and stock.  Simmer for 1 to 1 1/2 hours or until the meat is tender and the gravy is reduced to desired consistency.  Serve over basmati rice.

Adapted from Healthy Indian Cooking by Shehzad Husain and Manisha Kanani

Pea and Ham Soup

Pea and Ham Soup

Ingredients:

290g (1 1/3 cups) yellow split peas

• 2 tbs olive oil
• 2 carrots, peeled, chopped
• 2 sticks celery, trimmed, chopped
• 1 brown onion, halved, chopped
• 3 garlic cloves, crushed
• 700g gf ham or bacon hocks
• 2L (8 cups) cold water
• Freshly ground black pepper

1. Rinse split peas under cold running water until water runs clear. Drain.
2. Heat oil in a large saucepan or soup pot over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.
3. Add split peas, ham hocks and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 - 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and set aside, discard bones and gristle.
4. Use a stick mixer to blend the soup until smooth.  When happy with the consistency, add back the ham pieces and stir through over heat until boiling.  Serve.
   
   Carrot and celery can be replaced with any other vegetables, or other vegetables can be added. Cauliflower and broccoli works well.
   
   Adapted from taste.com.au