Cucumber lime cooler
A crisp, unsweetened option alongside a spiced dish.
Make one glass
Add 4 cucumber slices and 15 ml lime juice to a glass of ice. Top with 150 ml sparkling water and stir.
INDIAN · DINNER, MAIN COURSE
Proper chicken curry
Ingredients
2
6 tbsp tandoori masala powderAs needed
2 tbsp ginger pasteAs needed
2 tbsp garlic pasteAs needed
500g pot coconut yogurt, plus extra to serveAs needed
4 onions 2 cut into wedges, 2 choppedAs needed
2 peppers cut into large chunksAs needed
1 ¼kg skinless chicken thigh cut into large chunksAs needed
1 tsp olive oilAs needed
big bunch coriander stalks choppedAs needed
2-3 tsp hot chilli powderAs needed
680ml jar passataAs needed
160ml can coconut creamAs needed
rice and naan bread to serveAs needed
Method
In a very large bowl, mix half the spice mix, 1 tbsp each of the pastes, three-quarters of the yogurt and some salt. Stir in the onion wedges, peppers and chicken, then leave to marinate overnight in the fridge. Fry the chopped onions in the oil until really soft. Add the remaining spice mix and pastes, the coriander stalks and chilli powder. Cook for 1 min, then stir in 100ml water and the passata. Simmer for 15 mins, then add the coconut cream and remaining yogurt. Leave chunky or blitz with a blender. Heat oven to 220C/200C fan/gas 7. Spread the chicken and veg on a baking tray. Roast for 15-20 mins until cooked and slightly charred. Tip into the sauce. Serve with rice, naan, extra yogurt and coriander leaves.
Recipe data: TheMealDB · Powered by Bee Solutions
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