My all time favourite curry - Saffron Chicken Curry

The real version of this is sooo creamy and luscious its like heaven on a plate! I've modified it so it doesn't have the oodles of double cream, and I've used olive oil instead of butter or ghee and its still very yummy!

Ingredients:
1kg chicken thigh fillets, cubed (thighs have better flavour than breast meat)
lemon juice
100 raw unsalted cashew nuts
4 medium red onions
7.5 cm cinnamon stick, flaked (I used 2tsp ground)
4/5 green cardamom pods
3/4 whole cloves
3/4 cloves garlic, pureed
4cm root ginger, pureed (i use 1 1/2 tsp ground)
1 cup full fat greek natural yoghurt, blended with 3 ice cubes
big pinch saffron threads (dont skimp on this!)

Method:
1) Marinade chicken in a dish for 1 hour with salt, lemon. Soak cashews in a bowl of milk for 1 hour, then blend in food processor
2) Boil the onions until tender, drain and puree in food processor
3) Heat some oil in a pan, saute cinnamon, cardmom pods, cloves for 1-2 mins. Add the pureed garlic, ginger and onions. Stir fry until onions turn slightly golden
4) Reduce heat, stir in whipped yoghurt and saffron
5) Add the chicken, simmer gently for 5-10 mins. Stir in the cashew nut puree. Cook gently until chicken is tender

Tip: Make sure you make enough for the next day - it is even better!
don't laugh - try it on toast with some butter - fantastic!

Hyderabadi Mutton

An Islamic dish enjoyed traditionally by wealthy familes

Ingredients:

500g cubed mutton (i used diced lamb)

2 cloves

2 cardamom pods

1cm cinnamon stick (I used 1/2 tsp ground)

1 bay leaf

1 onion, finely chopped

salt

Marinade:

1tsp ginger paste

1tsp garlic paste

2 tomatoes, finely chopped

1 onion, finely chopped

1/2 tsp ground tumeric

1/2 tsp chilli powder

1tsp ground coriander

2tbsp fresh coriander leaves

Method:

1) mix together marinade ingredients in a bowl. Add the meat, toss to coat and set aside for 20 mins

2) heat some oil in a saucepan, add the cloves, cardamom pods, cinnamon and bay leaf. Saute for 1 min, add the onion and cook until golden

3) Add the meat, salt to taste, cover and cook on a low heat for about 30mins or until the meat is tender

My Spag Bol

Ingredients:
500g rump steak - put into blender to mince
1 onion, chopped coarsely
2 cloves garlic
1 clove
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp oregano
fresh basil leaves
2 tsp tomato paste
tin of tomatoes
beef stock
mushrooms, chopped
1/2 cup red wine (optional)
salt

Method:
1) heat some olive oil in a pan, add the onions and garlic, cook until soft. Add the clove, cinnamon, cumin, fry for 1 min. Add the beef cook through
2) Add the tomato paste, tin of tomatoes, sage, oregano and enough of the stock to cover the meat. Bring to boil then simmer until stock has reduced by 1/2
3) add the mushrooms and basil, cook for a further 2 mins

Chicken Pepper Fry

This dish comes from Tamil Nadu in South india where it is cooked for special occasions

Ingredients

1/2 tsp mustard seeds

10 curry leaves (I left this out)

2.5cm piece fresh ginger (i used 1tsp gorund)

3 cloves garlic, chopped

3 green chillies (i used chilli powder)

2 onions, chopped

2 tomatoes diced

salt (grey organinc or pink murray river)

500g diced chicken breast

large pinch black peppercorns

Spice Paste:

100g freshly grated or organinc dessicated coconut

2 cloves

2 cardamom pods

3 black peppercorns

1cm cinnamon stick (I used 1/2 tsp ground)

1/2 tsp chilli powder

1/2 tsp ground tumeric

1 tsp coriander (I used bashed up seeds)

Method:

1) Make the spice paste - heat some oil in a frying pan, roast the cocnut with the cloves, cardamom pods, peppercorns, and cinnamon until the cocnut is browned. Add the ground spices and saute for 1 min. Leave to cool then blend with 200ml water

2) Heat some oil in a saucepan, add the mustard seeds. As they begin to pop, add the curry leaves, ginger, garlic and green chillies.Cook for 3 minutes. Add the onions and cook until they are golden brown. Add the tomatoes and cook for another minute. Pour in the spice paste, add some salt, stir.

3) Add the chicken and 250 ml water. Bring to the boil, cook for 20 mins or until the chicken is cooked.

Kerala Kangaroo

This is actually a lamb dish from South India, but I just changed it to use Kangaroo.

Ingredients

4-5 Shallots chopped (I used 2 red onions)

1tbsp ground coriander

1/2 tsp ground tumeric

1/2 tsp chilli powder

salt (grey organic or pink murray river)

500g cubed kangaroo

Spice Paste

100g freshly grated or organinc dessicated coconut

2.5 cm fresh root ginger sliced (i used 1 tsp ground)

3 cloves garlic

2.5 cm cinnamon stick (i used 1tsp ground)

2 bay leaves

10 curry leaves (i didnt have any so left this out)

5 black peppercorns

For tempering (I only had the mustard seeds so left the other bits out)

Olive Oil

1/2 tsp mustard seeds

10 curry leaves

2 green chillies

Method:

1) Make the spice paste - roast the cocnut with the ginger, garlic, cinnamon, cloves, bay leaves, curry leaves and peppercorns in a dry pan till the cocnut is browned. Allow to cool then grind in food processor with 250ml water

2) heat oil in frying pan, add the shallots and fry for 5 mins or until soft. Add the spice paste, ground coriander, tumeric, chilli powder, some salt and 400 ml water. Bring to the boil. Add the lamb, reduce the heat and cook, covered for 30 mins or until the lamb is well cooked

3) in separate pan, fry the mustard seeds. Once they start popping add the curry leaves and green chillies, stir fry for 1 min

4) add tempering mixture to the lamb and continue cooking for 10 mins