Indian Curry Recipes (2 page)

• Do not mix metric, imperial and American measures. Follow one set only. American terms are given in brackets.
  
• All spoon measurements are level: 1 tsp = 5 ml; 1 tbsp = 15 ml.
  
• Always wash, peel, core, deseed etc. fresh foods before use. Ensure that all produce is as fresh as possible and that it is in good condition.
  
• If you want to save preparation time, use ready-prepared ingredients such as frozen diced onions and shallots, bottled or frozen grated ginger and garlic and chilli purées (pastes). The quantities needed are given as an alternative to their fresh counterpart in the recipes.
  
• Seasoning is very much a matter of personal taste. Sample the food before serving and adjust to suit your own palate.
  
• There is a wide range of chillies available. In general, the large, fat ones are milder than the thin ones. Most of the heat is in the seeds and white pith; these can be removed or left in, as you prefer.
  
• All cooking times are approximate and are intended as a guide only. Get to know your slow cooker; you will soon know if it cooks a little faster or slower than the times given here.
  
• Can and packet sizes depend on the particular brand.
  

Chicken and duck make the perfect partners to curry - the meat simply soaks up all the fragrant spices. For succulence, flavour and versatility, it's an unbeatable combination. Plus, using the slow cooker allows the whole dish to become flavoursome and succulent.

Some of the most popular Indian dishes include korma, tandoori and butter chicken. The slow cooker makes moist and flavoursome chicken curries whichever cut you choose: breast, quarters, thighs or drumsticks. You'll also find wonderful ways to cook duck in this chapter. It's a rich meat which works well in spicier curries. In Indian cuisine, the skin is nearly always removed from poultry to allow flavour to penetrate the meat, which makes it lower in fat too.

Buy poultry from a reliable source and refrigerate as soon as possible after purchase. If you can't cook it within a day or two, poultry will keep for up to three months in the freezer; defrost overnight in the refrigerator and always check that it is thawed before adding to the slow cooker. You should also make sure that larger pieces, such as portions and thighs, are thoroughly cooked before serving by piercing them at the thickest point; the juices should run clear and not be at all pink.

Chicken Korma

This mild curry has a rich thick sauce made from ground almonds, coconut milk and cream and is one of the most popular dishes in Indian restaurants and takeaways.

Serves 4

75 g/3 oz/¾ cup toasted flaked (slivered) almonds
15 ml/1 tbsp ghee or unsalted (sweet) butter
10 ml/2 tsp groundnut (peanut) or sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
4 cardamom pods
10 ml/2 tsp ground cumin
5 ml/1 tsp ground coriander
1.5 ml/¼ tsp ground cinnamon
1.5 ml/¼ tsp ground turmeric
2.5 ml/½ tsp salt
300 ml/½ pint/1¼ cups coconut milk
450 g/1 lb chicken fillets, cut into large bite-sized chunks
5 ml/1 tsp tomato purée (paste)
100 ml/3½ fl oz/scant ½ cup boiling chicken or vegetable stock
60 ml/4 tbsp double (heavy) cream
15 ml/1 tbsp fresh lime juice or 10 ml/2 tsp fresh or bottled lemon juice with 5 ml/1 tsp water
5 ml/1 tsp garam masala

1. Reserve about a quarter of the almonds for garnishing, then put the rest into a spice grinder or coffee mill and grind until fine.
   
2. Heat the ghee or butter and the oil in a large frying pan. Fry the onion for 5 minutes until beginning to soften. Add the garlic, cardamom pods, cumin, ground coriander, cinnamon and turmeric and cook for a further minute, stirring. Turn off the heat and stir in the salt and coconut milk.
   
3. Put the chicken in the ceramic cooking pot and pour over the spice and coconut mixture. Stir the tomato purée into the stock and add that as well. Mix together, cover with the lid and switch the slow cooker on to Low. Cook for 3-5 hours or until the chicken is tender.
   
4. Stir the cream, lime or lemon juice and garam masala into the curry and cook for a further 30 minutes. Taste and adjust the seasoning if necessary. Serve with Saffron or Turmeric Rice and popadoms.
   

TIPS

1. Trim the chicken breasts, then cut each into 3 equal-sized pieces. Place in the ceramic cooking pot. Roughly chop the coconut and stir it into the stock until dissolved. Set aside.
   
2. Heat the oil in a frying pan, add the onion and cook for 6-7 minutes. Stir in the garlic and dry spices and cook for 1 minute, stirring all the time. Turn off the heat. Stir in a little of the coconut stock, then pour the mixture over the chicken.
   
3. Pour in the remaining coconut stock and season with salt and pepper. Cover with the lid and switch on the slow cooker to Low.
   
4. Cook for 4-6 hours or until the chicken is very tender. Stir in the chopped coriander and serve at once with boiled or steamed rice or warm Indian breads.
   

TIP

If you prefer a hotter version you could add a couple of finely chopped seeded red chillies or 5 ml/1 tsp hot chilli powder with the spices.

1. Heat half the oil and half the ghee in a frying pan. Add the chicken breasts, skin-side down and cook for 4-5 minutes until a dark golden brown. Remove from the pan and place in the ceramic cooking pot, skin-side up.
   
2. Add the rest of the oil and ghee to the frying pan. Add the onions and cook for 2-3 minutes, stirring, then add the garlic, seeds from the cardamom pods, chillies, ginger, turmeric and cloves. Cook for 1 minute, stirring all the time.
   
3. Add the tomatoes and stock or water to the pan. Season with salt and pepper. Gently heat until steaming hot, then carefully pour over the chicken.
   
4. Cover the ceramic cooking pot with the lid and switch on the slow cooker to Low. Cook for 4-6 hours, or until the chicken is very tender and the sauce very thick.
   
5. Lift the chicken on to warmed serving plates. Stir the coriander into the sauce and adjust the seasoning if necessary. Spoon the sauce over the chicken before serving with Cucumber and Coriander Raita.
   

VARIATION

You could use thin turkey steaks for this recipe.

1. Make several deep slashes in the chicken to allow the flavours to penetrate. Place in the ceramic cooking pot.
   
2. Blend together the garlic, ground coriander, ginger, paprika, garam masala, turmeric, cornflour, salt and lime or lemon juice and water to make a smooth paste. Stir in the yoghurt.
   
3. Spoon and spread the spice mixture all over the chicken, then cover the slow cooker with the lid and switch on to Low.
   
4. Cook for 4-6 hours or until the chicken is cooked and very tender. Lift out of the juices with a draining spoon and serve with salad or plain rice and chutney.
   

1. Put the curry powder or paste into the ceramic cooking pot. Add a little of the stock and stir until blended, then stir in the remaining stock. Add the bay leaf.
   
2. Put the lentils in a sieve (strainer) and rinse under cold running water. Drain, then tip into the cooking pot. Cover with the lid and cook on Low for 3 hours.
   
3. Season the chicken thighs with salt and pepper and place in a single layer on top of the lentils. Replace the cover and cook for a further 2 hours or until the chicken is just tender.
   
4. Meanwhile, finely shred the spinach. Add to the ceramic pot, gently pressing it down into the hot stock. Cover and cook for a further 30-45 minutes or until the spinach has wilted and is tender. Taste and adjust the seasoning if necessary. Serve sprinkled with chopped coriander on a bed of rice.
   

TIP

Shredded fresh spinach enhances the dish, but you will need a large slow cooker for this. If yours has a capacity less than 3.5 litres/6 pints/15 cups, make this with thawed and drained frozen spinach.

1. Put the chicken, ginger, garlic and chopped coriander in a bowl. Season with salt and pepper and mix together. Shape into small bite-sized balls.
   
2. Heat 15 ml/1 tbsp of the oil in a large frying pan. Add the onion and cook for 7-8 minutes until almost soft. Add the curry paste and cook for a further minute, stirring all the time. Stir in the chopped tomatoes and heat until steaming hot, but not boiling.
   
3. Tip the tomato mixture into the ceramic cooking pot and stir in the stock. Cover with the lid and switch the slow cooker on to High. Cook for a few minutes while browning the meatballs.
   
4. Wipe the frying pan clean and heat the remaining oil. Fry the meatballs for 4-5 minutes, turning until browned all over. Sprinkle the rice over the sauce in the ceramic cooking pot and stir, then add the meatballs in a single layer on top.
   
5. Cover with the lid and cook for 1¾ hours or until the chicken koftas are cooked, the rice is tender and has soaked up most of the liquid to make a thick sauce. Serve straight away.