Indian Creamy Masala Chicken Recipe, a mild chicken curry with oodles of flavour

Ready in 35-40 minutes
Serves 4

Indian Creamy Masala Chicken Ingredients:

• 4 boneless, skinless chicken breasts , cubed
• 3cm piece fresh root ginger , peeled and chopped
• 2 garlic clove , chopped
• 1 tsp mild chilli powder
• 2 tbsp fresh coriander , chopped
• juice of 1 lime
• 2 tbsp vegetable oil
• 1 onion
• 1 red chilli
• 1 tsp ground turmeric
• 284ml carton double cream
• juice of ½ lemon
• basmati rice and naan bread, to serve

• Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
  

• Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
  

• Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
  

• Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice.
  

• Serve with rice and Naan bread.
  
  Nutrition: Per serving

  541 kcalories
  protein 36g
  carbohydrate 6g
  fat 42 g
  saturated fat 23g
  fibre 1g
  salt 0.32 g
  

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Indian Chicken Jalfrezi Recipe. Chicken Jalfrezi is an Indian or Pakistani curry, with green peppers and a hot and spicy dry sauce. Sample our Chicken Jalfrezi recipe.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2 to 4

Indian Chicken Jalfrezi Ingredients:

• 2 tbsp Olive oil
• 1 medium Onion
• 2 Cloves garlic
• 1 Green chilli
• 3 cm of fresh root ginger
• 2 Chicken breasts
• 2 tsp Mild to medium curry powder or paste
• ¼ tsp Salt
• 1 tsp Tomato purée
• 120 ml Water
• 1 Green pepper
• 1 Teaspoon
• 1 Tablespoon

Utensils Needed:

• 1 Chopping board for chicken
• 1 Chopping board for vegetables
• 1 Large sharp knife
• 1 Small sharp knife
• 1 Metal grater
• 1 Non-stick frying pan
• some plates to hold the ingredients
• 1 Wooden spoon

• Step 1:Prepare

Finely chop a medium sized onion.
Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.
Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds. Chop finely Chilli juices can burn your skin so when you’ve finished, wash your hands.
Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices.
Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.
Chop two chicken breasts into small bite-size pieces. Wash your hands after chopping the meat.

• Step 2: Heat the oil

Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.
HANDY HINT: For a richer curry, use 2 tablespoons, or 30ml, of butter instead of oil.

• Step 3: Start to fry

When it’s hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.

• Step 4: Add flavour

Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds

• Step 5: Add the chicken

Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it’s almost cooked. Stir continuously to stop it sticking.

• Step 6: Add water

Now add 125ml or 4 1/2 fl oz of cold water to the pan. Turn the heat down to a lower temperature, and simmer for 5 minutes. It should bubble gently. If you’d prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.

• Step 7: Add ginger and pepper

Finally add the grated ginger and chopped pepper, and cook for another minute.

• Step 8: Check the chicken

If you’re worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should be white all the way through, with no trace of pink. It should also be piping hot all the way through.

• Step 9: Serve

This dish is fantastic served either with basmati rice or with hot naan.

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Indian Summer Salad Recipe is packed with antioxidants, this superhealthy, colourful Indian salad counts as 1 of your 5-a-day

Preparation Time: 6 minutes

Servings: 6

Indian Summer Salad Ingredients:

• 3 carrots
• bunch radishes
• 2 courgettes
• half a small red onion
• small handful mint leaves, roughly torn

For the dressing:

• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp mayonnaise
• 2 tbsp olive oil

• Grate the carrots into a large bowl. Thinly slice the radishes and courgettes and finely chop the onion. Mix all the vegetables together in the bowl with the mint leaves.
  

• Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil.
  

• Taste and add salt and pepper, then drizzle over the salad and mix well.
  

• Leftovers will keep in a covered container in the fridge for up to 24 hrs.

  PinoyRecipe.net Tips:
  You can replace any of the veggies with any of the following: shredded fennel, thinly sliced raw broccoli or cauliflower, chopped red or yellow pepper, shredded mange tout or sugar snap peas

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Indian Spice Box Chicken Recipe, Serve this exquisitely flavoured chicken dish with mounds of fluffy rice.

Preparation and Cooking time: 30 minutes
Serves: 2

Indian Spice Box Chicken Ingredients:

• 50g fat green mild chillies (about 3 large ones)
• 3 large garlic cloves
• 5cm piece of fresh root ginger
• a bunch of fresh coriander
• 200g carton of full-fat Greek yogurt
• 2 medium onions
• 8 medium bone-in chicken thighs (total weight about 800g-1kg/1lb 12oz-2lb 4oz)
• 2 tbsp groundnut or corn oil
• 2 tsp fennel seeds
• 1 tsp cumin seeds
• a good knob of butter
• Chilli-ginger garnish , to serve

• Make the Chilli-ginger garnish (see right), before you start the chicken.
  Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job – fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
  

• Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides – a rubber spatula will make this job much easier.
  

• Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot – when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don’t burn. They’re ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
  

• Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don’t stir them too often or they won’t take on any colour.
  

• Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it’s golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much – if they do, pile them up on top of the chicken.
  

• Stir in some of the yogurt mixture and cook until it disappears – repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits.
  

• Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).

  Nutrition per serving:
  706 kcalories
  protein 50g
  carbohydrate 8g
  fat 53 g
  saturated fat 17g
  fibre 1g
  salt 0.67 g

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