India - Kerala
Spicy South Indian Chicken, Potato & Green Pea Curry
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Serves 4
This dish combines many of the spices grown in and around Kerala. It is a light curry and perfect to have with rice. Don’t be daunted by the long list of ingredients – this is a simple curry to make.
Ingredients:
350 g peeled and diced (to walnut size) potatoes, par-boiled (bring to boil in salted water for 3 minutes then drain and set aside, lid on)
4 Tb cooking oil
2 tsp poppy seeds
2 tsp mustard seeds
1 large onion, sliced thinly
5 cloves garlic, crushed
3 tsp ground coriander
1 tsp ground black pepper
2 tsp cumin
2 tsp turmeric
4 dried chilli (or ½ tsp chilli powder)
1 ½ cups frozen peas
3 medium tomatoes, diced (or 200g can crushed tomatoes)
1 Tb tamarind paste, dissolved in 1 ½ cup water
3 chicken breast, skinless, boneless and diced to same size as potato chunks
2 tsp salt
Heat the oil in a heavy based saucepan (or high-sided fry pan) over a medium heat. Saute the poppy and mustard seeds until they begin to pop. Turn the heat down and add the onions. Saute these until they begin to colour. Add the garlic followed by the spices. Cook these for 3-5 minutes until they give off their aroma.
Add the peas, tomatoes, tamarind paste in water and par-cooked potatoes and bring to a simmer. Cook until the potatoes are tender but still holding together (5-7 minutes). Finally add the diced chicken and simmer, covered, for a further 10 minutes or until the chicken is cooked. You may need to add up to half a cup more of water during the cooking time.
Serve with crispy papadams, cabbage (below) and rice.
Coconut & Cumin Spiced Cabbage
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This is a wonderful side dish to serve with a curry.
Serves 4
Ingredients
1 Tb cooking oil
2 tsp cumin seeds
2 Tb dessicated coconut
3 cups cabbage – shredded finely
½ - 1 fresh red chilli, diced
Lemon juice from one lemon
Heat oil in pan a pan to medium and toast the cumin seeds. Once they begin to give off their aroma add the coconut and toast until it begins to brown. Add the shredded cabbage, chilli and oil and sauté until cabbage begins to soften. Add the lemon juice and stir through. Take off the heat. The cabbage should be soft but still have a bite to it.
Gulab Jamun
Makes 12-15 dumplings
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These little dumplings floating in sugar syrup imbued with rose water and cardamom are one of my favourite desserts in India. Originally from the north they are so popular they are now found throughout India.
Ingredients
Dumplings
1 cup milk powder
½ c all purpose flour
¼ tsp baking soda
2 Tb butter, melted
3-5 Tb water
Syrup
2 cups sugar
1 cup water
2 cardamom, split and seeds crushed
1 T rose water
Flaked almonds or pistachio to garnish
Start with making the syrup: Put the sugar, water and cardamom in a pot and bring to a rapid simmer. It will need to cook for at least 15 minutes to reduce it to a syrup. It is ready when it has thickened slightly but remains clear in colour. Set aside and when cooled to warm, add the rose water and pour into a shallow dish.
Make the dumplings: Put milk powder, flour, baking soda and butter in a bowl and mix. Add the water, a bit at a time, and mix until a sticky dough forms. Mix it until one large ball forms. To make it easier to roll into balls, oil your fingertips and the surface of the dough ball. Pinch off small amounts and roll to a small (2-3cm diameter)), smooth ball before setting aside.
Cook the dumplings: Heat the oil in a small pot to a medium heat. Deep fry the dumplings in batches, moving them around as they cook to ensure an even colour. They are cooked when they are a dark golden colour and cooked through (about 3-4 minutes). Use a slotted spoon to remove them, drain and put them in the syrup dish. Allow to sit for 30 minutes to sack up the syrup then serve warm with flakes of almond or pistachios to garnish.
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