Saturday 13 March 2021

Balti Dhal Fry


Balti Dhal Fry
Balti Dhal Fry

  • 2 tbsp coconut oil
  • 2 cloves
  • Cinnamon stick
  • 2 chillies, finely chopped (remove the seeds for less heat)
  • 1/2 brown onion, finely chopped
  • 2 large tomatoes, seeds removed and diced
  • Handful of chopped coriander stalks
  • 4 garlic cloves, minced
  • 1 tsp chilli powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 200g of cooked chana dhal (refer to packet for instructions)
  • Salt and pepper to season
  • Finely chopped coriander leaves to garnish

For the tarka
  • 2 tbsp ghee or rapeseed oil
  • 3 dried chillies
  • 1 tsp cumin seeds
  • Small pinch of asafoetida

Melt the coconut oil in a saucepan.  When hot, add the cloves and cinnamon stick and let them fry for 30 seconds before adding the chopped onion.  Fry for 3 minutes until the onion softens then add the chillies, tomato, coriander stalks, garlic and spices, stir well before adding the cooked lentils, simmer over a low heat whilst you make the tarka.

To make the tarka, heat the ghee or oil in a small pan. When hot add the chillies, cumin seeds and asafoetida and let it sizzle for 30 seconds before pouring over the dhal.  Season with salt and pepper and a sprinkle of coriander.

We enjoyed this dish alongside some basmati rice and chilli paneer with some spicy naan bread, it was so tasty, I hope you enjoy!

Saturday 6 March 2021

Chicken Masala Curry


Chicken Masala Curry
Chicken Masala Curry

  • 3 chicken breasts cut into chunks
  • 3 tbsp rapeseed oil
  • 1 tsp mustard seeds
  • 1” piece of cinnamon
  • 10 curry leaves (if you have them)
  • 2 tbsp garlic and ginger paste
  • 2 chillies, chopped finely
  • 2 tbsp curry powder
  • 3 tbsp tomato purée
  • 400 ml base curry sauce (add link to recipe)
  • 200ml coconut milk
  • 2 tbsp light soy sauce
  • 1 tsp garam masala
  • Handful of finely chopped coriander
Heat the oil in a large pan, when hot add the mustard seeds and cinnamon stick and fry until the mustard seeds start to pop, add the curry leaves (if you have them) and fry for 30 seconds or so.  Mix in the garlic and ginger paste and fry for a couple of minutes until it starts to sizzle.  Add the curry powder, tomato purée and half of the base curry sauce, stir through and bring to a simmer, add the chicken and the remainder of the base curry sauce and cook until the chicken is cooked through.  Next add the coconut milk, soy sauce and coriander and cook for a few minutes, season with salt and pepper and serve.

This is a nice creamy curry with just a bit of heat, I served this with rice, poppadum's, pickles and chutney, a really tasty fakeaway to enjoy in the comfort of your own home.  The sauce can be made in advance and just finish off with the chicken once you are wanting to eat, the chicken will cook in minutes!  I hope you enjoy this as much as we did.