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Entries in naan bread (2)

Thursday
09Apr2009

Anjum Anand Curry Goddess

DateThursday, April 9, 2009 at 8:02PM
Red Goan Chicken

I got a rather lovely Anjum Anand   cookbook for Christmas and we have been happily working our way through some of the recipes. So far so good, as the dishes have all been delicious and really tasty. This red Goan chicken dish is no different and I thought I'd share it with you.

Ingredients

serves 4

Red Goan spice paste

2 large, mild, fresh chillies, deseeded

1 tsp cumin seeds

1 1/2 tsp coriander seeds

3 cloves

6 black peppercorns

3/4 tsp tumeric

9 large cloves of garlic, peeled

1cm piece fresh ginger, peeled

good sized piece of cinnamon

1 tsp tamarind paste

3/4 tsp sugar

3/4 tsp salt

5 tbsp white wine vinegar

Whizz all the ingredients of the spice paste up in a blender until it forms a fine paste. You can then store it in the fridge for up to a week. 



Red Goan Chicken

4 tbsp vegetable oil

1 large onion, peeled and sliced

4 tbsp Goan red spice paste 

4 large tomatoes, chopped

salt, to taste

700 g chicken joints, skinned

 

Heat oil in a large non-stick saucepan. Fry the onion for about ten minutes until browned and then add the spice paste and cook, stirring, for about two to three minutes. 

Add the tomatoes and salt, cover, and cook for about ten minutes until the tomatoes have soften and reduced down. Take off the lid of the pan and continue to stir the tomatoes for another six to eight minutes until they have become darker. 

Add the chicken and coat it well with the sauce. Add 250ml water, bring to the boil, then cover and cook over a low heat for twenty to twenty-five minutes. Uncover the pan, then turn the heat up and boil off the excess moisture, tossing the chicken all the time. Do this for about three or four minutes until the sauce has reduce and has darkened further. Serve with rice and Indian bread.
AuthorSarah | Comment1 Comment |
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Sunday
11Nov2007

Spiced sweetcorn soup

DateSunday, November 11, 2007 at 10:48PM
Spiced sweetcorn soup

This simple concoction was originally intended to be a plain sweetcorn soup, but the only bread I had in the house was naan bread and I thought adding a hint of spice might compliment the bread very well. The soup is cheap, easy to make and reasonably healthy so it probably ticks most peoples boxes.

Ingredients:



  • Two 400g tins of sweetcorn, try and get good quality stuff that hasn't had salt and sugar added. Leave a tblsp aside to decorate

  • Two large potatoes, peeled and chopped into 1 inch dice

  • 1 onion finely chopped

  • 2 cloves garlic finely chopped

  • 1 red chilli pepper, deseeded if you like, and chopped

  • 1 litre of chicken stock

  • 4 heaped tsps of cumin seeds

  • salt and freshly ground black pepper

  • 2 tblsp yoghurt to serve

  • a small sprig of parsley or coriander to garnish

  • naan bread


Method


Heat a small pan on a medium to high heat and dry fry the cumin seeds until they release their aroma and slightly colour, (keep an eye on them so they don't burn) then grind them with a pestle and mortar. Heat a small amount of oil in a large saucepan on a medium heat then add the onion and garlic. Fry for a few minutes until slightly softened then add the potatoes, chilli and ground cumin. Stir for a few minutes then add the chicken stock and simmer for about 15 minutes before adding the sweetcorn and cooking for a further 5 minutes. Check the potato and onion are soft ,then take off the heat and blend until smooth. It is quite a thick soup but if you find it too thick add a little water. Season the soup and then ladle into warm bowls, with a spoon of yoghurt, a small heap of sweetcorn and a sprig of parsley on top. Serve with warm naan bread.

Serves 4
AuthorSarah | Comment1 Comment |
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