The weather in London has been really lovely over the past week or so. There has been sunshine a plenty over the weekend and the temperatures soared on Sunday. I had a really good weekend with one of our good friends coming over for Sunday lunch. It is always fun to have people over for a meal as I love cooking for people. What I should have remembered before hand was to check our guest liked curry, or Mughlai Chicken. Thankfully though they hadn’t had curry before it still went down a treat thanks to Nigella’s recipe and my cooking.
Hana chose the menu for Sunday Lunch with a delicious curry from the Nigella Lawson cook book, Feast and a delicious strawberries and cream cheesecake. That might all sound very rich which is what I tend to think when its a Nigella recipe but the curry was surprisingly restrained for her. There is just a dash of cream and the rest is not too rich or over the top. The cheesecake on the other hand is pure indulgence. I will be writing about it very soon.
With two courses and two people we thought cooking one each was the way to go with me making the curry and Hana trying her hand at her first cheesecake. Both dishes needed to be prepared the night before as the cheesecake needed to go in the fridge over night after baking and Nigella recommended making the curry the night before and re-heating it on the day. I have shared pictures of our little kitchen. Most of the time it is big enough and there is always enough space when we bake together, but that is two people working on the same thing. This was two people making two things. By the end of the night we had destroyed the poor kitchen and facing a huge clear up job a takeaway was in order.
The next day at lunch time the meal was definitely worth it. Whilst I was happy with the chicken curry I think the star of the show was Hana’s Strawberries and cream cheesecake.
Mughlai Chicken curry
Ingredients for 3-4 people
- 2.5cm piece of fresh ginger, peeled and chopped.
- 2 cloves of garlic peeled.
- 1 red chilli finely chopped
- 1tsp ground cumin
- 1tsp ground coriander
- 1/2tsp dried chilli flakes
- 2tbsp ground almonds
- 75ml water
- 3 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 3 cloves
- 2tbsp vegetable oil
- 800g boned chicken thighs cut into chunks
- 1 large Spanish onion
- 125ml 0% fat Greek yogurt
- 125ml good quality chicken stock
- 70ml double cream
- 70g raisins
- 1tsp garam masala
- 2tsp caster sugar
- flaked almonds to serve.
Wow, that’s a big shopping list for one dinner!
Recipe (which is much simpler than it looks from the list above).
In a food processor blend together the ginger, garlic, cumin, coriander, chilli flakes and chopped chilli into a paste. Add in the ground almonds and whilst blending gradually add the water. Only do this if your blender has a stopper in the lid to do it, else just pour it in and mix.
Heat the oil in a large pan and seal the chicken chunks on both sides then remove them to a plate lined with kitchen paper to dry out some of the oil. Meanwhile in the pan add the cardamom pods, cinnamon stick, bay leaves and cloves and fry to flavour the oil. Add the onion and cook it for about 10 minutes till golden and mushy.
Mix in the curry paste you blended earlier and stir it through. The smell should be wonderful. Now mix in the yogurt then the stock and cream. Do this gradually so it all blends into a delicious sauce. Finish with the raisins. Put the chicken back into the pan and coat in the sauce. Sprinkle the garam masala and caster sugar then simmer gently for 20 minutes. Once off the heat leave it to cool to room temperature and pop it in the fridge over night.
Reheating and serving.
On the day you will eat it heat it through gently for 15-20 minutes which should give you enough time to boil some rice to serve with it. Yum!
After a satisfyingly big lunch we all decided to take a walk, burn off a few calories and enjoy the golden sunshine.