Roasted Marinated Chicken with Tomato Curry and Toasted Almonds

Oven roasted Chicken on the bone marinated in yogurt, spices and garlic. Served with a delicious medium spicy tomato based curry sauce and garnished with toasted almonds.

I love it when you design a recipe and it tastes just as you had hoped, this is definingly one of those occasions. The roasted chicken on the bone marinated in yogurt, garlic, turmeric, chilli, fennel seeds and garam masala is wonderfully moist and flavoursome. The medium spicy curry sauce made from tomato, onion, chilli, garlic, ginger, bay leaf, mustard seeds, cardamom, cloves and some butter is the perfect accompaniment to the chicken. A garnish of coriander leaf and some toasted almonds complete this dish.

Serve with choice of rice or Indian breads.

20180628_1814058750559005449592867.jpg

Serves Two

Preparation time 15 minutes (plus 2-3 hours for marinating chicken)

Cooking time 35 minutes

 

Ingredients and method

For the marinated chicken:

2 large chicken thighs, on the bone – remove skin and membrane

6-8 dessert spoons Greek yogurt

1/2 tsp cumin seeds

1/2 tsp chilli powder

1/2 tsp ground turmeric

1/2 tsp garam masala

1/4 tsp fennel seeds

1/2 tsp salt

3 cloves garlic – thinly sliced

Method: Combine the yogurt, garlic, salt and spices in a bowl and mix well. Add the chicken and mix well until covered in the marinade, cover bowl and put in a fridge for at least two hours (overnight is even better).

To cook the chicken, remove the bowl from fridge 30 minutes before cooking to bring to room temperature. Heat your oven to 200°c, place the marinated chicken in a roasting tin and cook for 35 minutes. Rest the chicken for 5 minutes before serving.

For the curry sauce:

1 tsp mustard seeds

1 tbsp. vegetable oil

4 large round tomatoes – quarter

5 cloves garlic – peel, crush

Root ginger (thumb sized) – peel and thinly slice

2 bay leaves

2 large red chillies – remove stalks and seeds

2 small red onions – peel, dice

2 medium white onions

5 cardamom pods

5 cloves

15-20g flaked almonds – for sauce, extra below for garnish

1 tbsp.  brown sugar

Water – see method below

20g unsalted butter –  cut into cubes

Salt – to taste

Handful of almond flakes –  toast in a dry hot frying pan until coloured on both sides

Handful of coriander leaf – roughly chop

Method: Start by heating the vegetable oil over a medium high heat, add the mustard seeds and fry until they start to pop (like pop corn). Add the onions and fry for 4-5 minutes until they soften and colour. Next add the bay leaves, cardamom, cloves, chilli, ginger, garlic, flaked almonds and tomatoes. stir well and fry for 2-3 minutes. Add water to the pan, enough to cover the mixture (around 200ml), bring to boil then reduce to a simmer for 10 – 12 minutes.

Once the mixture has simmered remove the bay, cardamom and cloves.  Use a stick or standalone blender to blitz sauce until smooth. You may wish to add a little extra water depending upon how thick you like your curry sauce, take care not to add too much as it will dilute the flavour.

Bring the smooth sauce to a simmer then add 1 tbsp. sugar and season with salt to taste (I used 1 tsp salt), stir until dissolved into the sauce. Add the cubes of butter and stir as they melt into the sauce, they will bring the classic gleam to your sauce as well as adding flavour. Once the butter is melted into the sauce it is ready to serve.

To serve ladle the sauce into the serving plate, place chicken on top then garnish with toasted almonds and chopped coriander.

 

Please visit my blog contents page for more recipes

 

 

 

 

Grilled Ras el Hanout Lamb Loin Chop, Toasted Almonds and a Moroccan bean stew

Grilled lamb chop marinated in Ras el Hanout spice, served on a Moroccan bean stew, garnished with toasted sliced almonds and a little coriander leaf.

If I ever open a restaurant, this would be on the menu for certain. I have always been a fan of Moroccan cuisine and visited the coastal resort of Agadir a few years ago, where my love of the food only grew. Grilled meats and stews are the backbone of Moroccan cuisine and the inspiration behind this recipe was the local food I sampled in Agadir.

20180425_1847561376818319.jpg

Serves two people

Preparation time 15 minutes (plus 2-3 hrs marinating time)

cooking time 15mins for lamb, approx. 95 minutes for bean stew

 

Ingredients and Method

For Lamb

2 Lamb loin chops – 150-200g each

2-3 tbsp. Ras el Hanout spice mixture

1 tbsp. olive oil – plus a little to brush on grill pan

Method: Place the lamb chops in a food bag, then add the olive oil and Ras el Hanout. Tie the bag, shake well then massage the spices into the lamb. Place in a fridge for 2-3 hours and take out 30 minutes before grilling to bring to room temperature.

To cook the Lamb, pre heat the grill pan on a high setting, once hot brush the grill with a little olive oil (so spices and lamb don’t stick to it and burn). Once olive oil begins to smoke add the lamb to the grill pan, sear the chops on all sides then reduce heat to medium. Cook the lamb for 12 minutes (for rare) to 14 minutes (medium) , turning every few minutes. It is important to grill the lamb on all sides – including the bone and fat side, this adds flavour and helps renders the fat to make the meat even more succulent. You will likely need to use kitchen tongs to hold the meat when grilling on bone and fat side. Once grilled rest the lamb on a plate for a few minutes before serving.

For the bean stew

235g cannoli beans – drain and rinse well under running water

3 small red onions

4 cloves garlic – remove skin

1 red chilli – remove stalk and seeds

1 tsp ground cumin

1 tsp medium hot chill powder

1.5 tsps. sweet smoked paprika

6 tbsp. sliced almonds – half for paste half for toasting

2 tbsp. roughly chopped coriander leaf

1-2 tbsp. olive oil

1 tsp dried parsley leaf

1 tsp dried coriander leaf

500ml stock

350ml water

300g passata

1 dessert spoon brown sugar

Black peppercorns – in mill for grinding

1 tsp vinegar

Greek Yogurt – optional condiment 

Method: start by making a paste to flavour the bean stew. Add the red onions, garlic, red chilli, chilli powder, ground cumin, smoked paprika and 3 tbsp. sliced almonds into a mini chopper/food processor and blitz into a smooth red paste. Heat 1-2 tbsp. of olive oil in a flat deep non stick frying pan then add the paste. Cook the paste for 4-6 minutes, stirring frequently, loosen with a few tsp of water if paste sticks to pan – make sure it does not burn.

Once the paste is cooked add the beans and stir through the paste until combined. Next add the rest of the ingredients – the stock, water, dried parsley, dried coriander, passata, brown sugar, vinegar and a generous amount of ground black pepper. Stir well until combined and heat through until it begins to boil, then reduce heat to a simmer. Leave pan uncovered and let the stew slowly reduce for around 90 minutes, stirring occasionally. If the stew is reducing too slowly increase the heat slightly, if sauce has reduced too much simply add a little water to loosen it. The stew is ready when beans are softened and the sauce has reduced to a rich thick consistency.

To make the garnish simply toast the rest of the sliced almonds in a dry pan over a medium heat, turning frequently until the almonds toast and start to take on a golden brown colour. remove them from the heat and tip the almonds on to a plate. To serve spoon the bean stew on to the plate, place the grilled lamb in centre then sprinkle with toasted almonds and coriander leaf. Some Greek yogurt works very well as a condiment.

 Blog contents

 

 

 

 

 

Chicken Makhani with Pilau Rice

Marinated chicken roasted on the bone with Makhani style sauce and pilau rice.

Skinless chicken thighs marinated in spices and yogurt then roasted on the bone in a hot oven, giving the chicken deep Indian flavour and also keeping the chicken wonderfully moist. The sauce is made from onion, tomato, almonds, garlic, chilli and spices – it is a match for even the best of Indian takeaways here in the UK. The pilau uses chicken stock to cook the rice along with garlic, shallots and spices to give that authentic flavour.

This recipe is fairly straightforward and tastes so good that you may never order an Indian takeaway again.

20171218_182932676593232.jpg

Serves two people

Preparation time 25 minutes (plus 2-3 hours to marinade), cooking time 40 minutes

Ingredients

For marinated chicken

4-6 chicken thighs – skin off but keep on the bone

250g Greek yogurt

3 dessert spoons desiccated coconut

1/2 tsp cayanne pepper

1 tsp ground turmeric

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp paprika

1/2 tsp garam masala

Juice of half a lemon

Root ginger – 1/2 thumb sized piece, peel, finely chop

4 cloves garlic – peel roughly chop

Method: Combine the marinade ingredients in a large mixing bowl and stir well until combined. Add the skinless chicken thighs, mix well, cover and set aside in a fridge for at least 2-3 hours (overnight is even better). Remove from fridge 30 minutes before cooking to bring back to room temperature. To cook add the chicken to a large roasting dish and cook uncovered in a hot preheated oven (200ºC fan) for 30 minutes. Leave to cool in tray for 10 minutes before serving.

For Makhani style sauce

2 dessert spoons vegetable oil

4 cloves

4 cardamom pods

8 curry leafs

2 bay leaf

2 white onions  – diced

4 cloves garlic – roughly chopped

1 large red chilli – sliced

2 dessert spoons flaked almonds – keep a few as garnish

2 tsp grated ginger

6 plum tomatoes –  remove skin then cut into wedges

Approx 200ml water

25g butter – cut into cubes

1 dessert spoon brown sugar

Salt to taste – approx 1 tsp

Coriander leaf – as garnish

You require a stick blender for this recipe

Method: In a deep pan heat the oil over a medium heat then add the onions and stir fry for 4-5 minutes until browned. Add the chilli, garlic, bay leaf, curry leaf, cloves and cardamom and stir fry for a further 2-3 minutes. Next add the tomatoes, ginger and almonds and stir fry for 2 minutes before adding approx 200ml water. Stir well and bring back to a simmer, leave to reduce and break down the tomatoes for approx 10 minutes.  Remove the bay and cardamom from the sauce then use a stick blender to blitz into a smooth curry sauce, if the sauce has reduced too much add a little extra water to loosen it. Add the sugar and the butter to the sauce and stir until combined, the butter will give the sauce the classic gleam of Indian curry sauces. Add salt to taste, when serving garnish with a few flaked almonds and coriander leaf.

For Pilau rice

4 shallots – finely chopped

2 cloves garlic – thinly slice

15g butter

1/8 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

Chicken stock – twice the volume of the rice

150g basmati rice – rinse well

4 cardamom pods

4 cloves

1 bay leaf

Pinch saffron

Method: Use a pan with a tight-fitting lid, a dutch oven style one works best. Heat the butter in the pan then fry the shallots and garlic for 1-2 minutes. Next add the Cinnamon, turmeric, coriander and fry gently in the butter for a minute, take care not to burn the spices. Add the rice, cardamom, cloves and bay and stir gently so that each grain of rice is coated in the fried mixture. Add the chicken stock along with a pinch of saffron, bring to a simmer then place lid on the pan. Let the rice cook away until all the liquid is absorbed (approx 10-12 minutes on a low/medium heat) then fluff up with a fork before serving.

 

Please follow me on Twitter  and subscribe to my blog for recipe updates

Blog contents page