Forksticks

Apart from Chicken & Dill Curry, I've tried this version and love it. For those who have the basic spices in the pantry, it's a simple dish and hardly take any time for a week day dinner.

What you need: 
1 bunch Fresh Coriander Leaves 
1 Tbsp Curry Leaves 
2 Green Chillies 
1 handful Cashew Nuts 
750g Chicken (I use mix of chicken thigh & boneless drumsticks) 
1tsp Cumin Seeds 2tsp Coriander Seeds (crushed with pastel & mortar) 
1Tbsp Ginger & Garlic paste

Marinate: 
1 Cup Natural Yogurt 
1/2 Tbsp Turmeric Powder 
Pinch Salt 
1 tsp Garlic & Ginger paste 

(Marinate the chicken for 1 to 2 hours)

1. Blend curry leaves, coriander leaves, green chilli & cashew nuts in a food processor 

2. Heat some oil in a deep pan, add cumin seeds, coriander seeds, ginger garlic paste until aromatic. Then add the blend mix of coriander, sautéed until the cashew nut releases some oil & pasty. 

3. Add chicken in and simmer until cooked. Stir occasionally. Taste for season.

This dish has become one of my favourite week day dish after work. Thank you to my colleague Arv for introducing me to this healthy, addictive & aromatic curry.

What you need:
500g Chicken ( I use some boneless drumsticks & thigh)
1 Brown Onion (chopped)
1 Tomato (chopped)
1/2 tsp Ginger & Garlic paste
Pinch Cumin Seeds
2 Bunch Dill Leaves (chopped)
1/2 tsp Garamasala
1 tsp Black Pepper Powder

Marinate:
2 tsp Turmeric Powder
1 tsp Coriander Powder
1.5 tsp Chilli Powder
1.5 Tbsp Natural Yogurt
Pinch Salt

1. Marinate chicken for 2 to 3 hours. (Or overnight) 2. Heat oil in a deep pan (add a bit of butter is nice too), add onion, cumin seeds, ginger garlic paste, dill leaves until caramalised. Add tomato & simmer until all ingredients breakdown. 2. Add the marinated chicken, simmer with the lid on for 30 min. Then add Garamasala & pepper. Season to taste & simmer for another 10 min.

Done :) serve with rice, chapatti, roti or naan, pita bread.

My latest curry obsession. It’s healthy, light and flavoursome.

Ingredients:
500 g turkey mince (can substitute with 2-cm cubes lean beef/lamb/chicken )
2.5 Tbsp oil
2 onion, finely sliced
4 cloves garlic, finely chopped
3 tsp grated fresh ginger
2 tsp hot ground chilli
1/4 tsp ground turmeric
1 Cinnamon quill, broken
6 Cloves
2 Cardamom pods, cracked
1 Tbsp Garam Masala
2 medium potatoes, peeled & cubed
4 Silverbeet leaves, finely chopped 
2 tsp salt

1. In a deep sauté pan, brown the meat and drain the oil, set aside. 
2. Heat up oil in the same pan, brown the onion for about 6 min, then add garlic, ginger in. Add all the dry spices in.
3. Pour in 2 cups of water and add salt. Cover and simmer for at least 20 min. Add potatoes and continue to simmer (partially covered) until both the meat and potatoes are tender (approx. 20 min), stir occasionally.
4. Stir Silverbeet into the curry and cook gently for 2-3 minutes until tender.

Check seasoning and serve.