Category: Recipes

Heat coconut oil in a dry saucepan or wok and add mustard seeds. Allow them to splutter. (Cover with lid)

Next, add curry leaves, chopped shallots and fry till golden brown.

Then add chopped garlic and ginger. (Stir fry till the cooked aroma appears)

Place *dry spices in bowl and add a little water and make a fine paste.

Add paste to the fried shallots and sauté until the lovely aroma of cooked spices emanate.

Add chopped tomatoes and cook till soft and mushy

Lastly, add coconut milk and cook till gravy thickens and chicken is tender.

Delicious with fluffy rice

Heat 2 tbsp. oil in a saucepan on medium heat.

Add bay leaves. Cover with lid as it may splutter for a few seconds.

Then add finely chopped onions and fry till golden brown. (about 6-8 minutes)

Next, add finely chopped garlic, ginger and green chilli. Keep stirring until the lovely cooked aroma appears.

In a small bowl, mix (ingredients 8-14) coriander powder, paprika, Kashmiri chilli powder/chilli powder, cumin powder, turmeric powder, garam masala and salt to taste in 3 tbsp. of water and make a smooth paste. Add it into the onion mix.

Keep stirring till the liquid dries up and oil separates.

Add diced tomatoes and cook till the liquid dries up. Add tomato puree and stir fry for a minute.

Add drained chickpeas with 150ml water and salt to taste. Stir well.

Cook covered on a medium flame for 10 minutes, stirring occasionally.

Mash a few chickpeas in the pan (this helps thicken the curry).

Transfer the chickpea to a serving dish and garnish with chopped coriander leaves, thinly sliced red onions and juice of ½ a lemon.

Cut chicken breasts into bite size pieces.

Heat the oil and butter in a dry wok, on a medium heat.

When hot, add the sliced onion & fry until golden brown.

Next, add finely chopped garlic, ginger and chopped chilli and stir until oil separates from the mixture.

Add the chicken pieces and fry until they are sealed (Turns white in colour).

Add salt and the coconut cream.

Cover and cook on medium heat until the chicken is tender and the gravy thickens.

Next add the tomato cream sauce.

Heat butter in a saucepan over a medium heat and add chopped ginger, tomatoes, slit red chilli, salt and sugar. Cook for 5 minutes.

Beat the cornflour, cream and tomato puree together and add to the cooked tomato mix.

When it boils, add this sauce to the cooked tender chicken in the wok, and cook until the sauce thickens.

Remove from the heat and stir in lemon juice.

Garnish with chopped coriander leaves and garam masala.