A pair of faff-free curries – one meaty, the other vegetarian – that you can cook in a single pan These two Indian dishes are ideal for students starting or returning touniversity, and who love eating curries but don’t want to spend ages in the kitchen. Both can also […]
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A pair of faff-free curries – one meaty, the other vegetarian – that you can cook in a single pan
These two Indian dishes are ideal for students starting or returning touniversity, and who love eating curries but don’t want to spend ages in the kitchen. Both can also be frozen, and will give comfort when you are missing home: the perfect basics to see you through the winter term.
Tamatar murg (tomato chicken curry – pictured above)
Prep 20 min
Cook 1 hr
Serves 6
1kg skinless chicken breast, diced into 2cm chunks
2 tsp ground coriander
1 tsp chilli powder or flakes
1 tsp salt
6 garlic cloves, peeled and gratedJuice of ½ lemon
50g ground almonds
1 x 400g tin chopped tomatoes
1 x 400ml tin coconut milk
2 tsp caster sugar
3 tsp vegetable or sunflower oil
Heat the oven to 200C (180C fan)/390F/gas 6. Put the diced chicken, ground coriander, chilli powder or flakes, salt, grated garlic and lemon juice in a large casserole dish, and toss to coat.
Stir in the ground almonds, followed by the tinned tomatoes and coconut milk, then put 100ml water into each tin, swirl them around (so you’re not wasting anything) and pour both lots of water into the casserole.
Sprinkle in the sugar, add the oil, place the casserole in the middle of the oven uncovered and bake for about an hour (remember, all ovens are different, so it might take between 45 minutes to an hour).
Once cooked, remove and leave to rest for at least 15 minutes before enjoying with rice or flatbread.
Sweet potato and pea sabzi
Prep 10 min
Cook 40 min
Serves 4
4 tsp vegetable or sunflower oil
10g grated ginger
1 tsp tomato puree
1 tsp ground turmeric
1 tsp ground cumin
1 tsp red chilli powder or flakes
1 tsp salt
400g sweet potato, peeled and diced into 1cm chunks
125g frozen peas
200ml single cream, or coconut milk
Heat the oil in a pan over a medium heat, then add the grated ginger and cook, stirring, for a minute. Stir in the tomato puree, turmeric, cumin, chilli and salt, and cook for another minute.
Add the sweet potato, stir well, then cook, stirring continuously, for five minutes. Add the peas and cream and, once the mix starts to simmer, cover the pan, turn the heat down low and leave to cook, stirring occasionally, for 25 minutes, but keep an eye on it so that it doesn’t stick to the pan. Enjoy with rice or flatbread.
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