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curry corner.

Byline: VISHAL GAIKWAD

've had great fun writing this column for over three years! Time has flown by and I like to think that I've gotten a tad wiser. However, what has remained intact is my love for Indian food. That said, to celebrate my final column I present an old favourite, the recipe this column started with - - butter chicken with fresh naan breads. Butter chicken is a rich, aromatic yet mild curry originating from northern India.

This version is infused with butter and creamy cashew nuts. The perfect accompaniment to this curry is soft doughy naan bread! This simple recipe makes half a dozen naans without the use of a tandoor oven! I believe an authentic taste can be replicated by using a hot grill. Well, it's time to say farewell, au revoir and namaste as I head into the horizon throwing Bombay mix as confetti in excitement of what culinary journeys lie ahead! Thanks for reading! Butter Chicken Curry n 2 tbsp cooking oil n 1 large diced onion, n sliced 2 bay leaves n 1 cinnamon stick n 1 tsp chilli powder n 2 tsp garam masala n powder 1 tsp cumin powder n 1 minced garlic n clove 1 tsp ginger, grated n 400g tined toma- n toes 400ml chicken or n vegetable stock 100ml semi n skimmed milk 600g diced bone- n less chicken fillets Handful fresh n chopped coriander Handful toasted n cashew nuts Salt to taste n Method Heat the oil and butter together in a saucepan. Add the onions and cook until golden. Reduce the heat then add bay leaves, cinnamon, chilli powder, garam masala and cumin.

Fry these spices with the onions for 30 seconds. Add the ginger and garlic and cook for a further minute. Next add the tinned tomatoes, milk, stock and simmer for ten minutes. Add the chicken and cook until tender. Season the curry to taste, garnish with fresh coriander and scatter over the cashew nuts. Enjoy this Butter chicken on a bed of fragrant rice.

Mini Naan Breads Makes 6 250g self raising n flour 2 tsp fast action n yeast 1 whisked medium n egg 2 tsp cooking oil n 1/2 tsp salt n 100ml warm water n and milk mixture 1 tsp nigella seeds n Butter n Method Place all ingredients except the water and milk in a mixing bowl. Add warm water and milk until the dough is smooth and soft. Knead dough for five minutes and cover with warm cloth for at least an hour. Once the dough has risen, split into six parts. Mould each dough ball into naan shapes. Place the naan breads on a greased baking sheet then in a very hot grill. Cook on both side for 2-3 minutes or until golden. Brush with butter and serve. ww.twitter.com/vishdlish Curry Corner features produce from Madhav's Indian spice

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Title Annotation:Features
Publication:South Wales Echo (Cardiff, Wales)
Article Type:Recipe
Date:Jul 11, 2014
Words:482
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