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Cass Walia spiced up her dinner party with this tasty chicken curry from Come Dine With Me Blackpool

Serves 4 Ingredients
  • 3 tbsp sunflower oil
  • 4 medium onions, peeled and finely sliced
  • 5 garlic cloves, peeled and finely chopped
  • Large thumb of fresh root ginger, peeled and finely chopped
  • 4-5 green chillies, deseeded and finely sliced
  • 1 free-range chicken, cut into 8 portions
  • 4 large ripe tomatoes, roughly chopped
  • 400ml can chopped tomatoes
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 2 tbsp curry powder (mild, medium or hot to suit your taste)
  • 2 tsp salt
  • 600ml water
  • Yogurt, grated cucumber, roti bread, to serve
Method: How to make chicken curry

1. Heat the oil in a large heavy-based pan and fry the onions, garlic, ginger and chillies until softened and lightly browned. Add the chicken pieces and cook for 10 minutes, turning occasionally until lightly coloured on all sides.

2. Stir the chopped fresh and canned tomatoes into the pan and pour over the water. Sprinkle all the spices over and add the salt. Stir well until all the ingredients are thoroughly mixed, then cover with a lid and simmer gently for about 40 minutes or until the chicken is tender, stirring occasionally.

3. Towards the end of the cooking time, add a little extra water if the sauce becomes too dry. Adjust seasoning to taste and serve the curry with yogurt, grated cucumber and freshly made roti bread if possible.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Noorani Williamson cooked this gorgeous curry on Come Dine With Me Luton combining rich duck with a hint of coconut to lighten things up

Serves 4 Ingredients
  • 4 fresh duck breasts
  • 2 medium onions, peeled and finely chopped
  • 4 garlic cloves, peeled and finely chopped
  • 2 tsp finely grated fresh root ginger
  • 2 tbsp Ceylon curry powder or 2 tbsp curry paste
  • Pinch of ground turmeric
  • 2 tsp ground paprika
  • 1 cinnamon stick
  • 1 stick of rampe (optional)
  • 1 stalk lemongrass or 2 strips of lemon zest
  • 1 tsp salt
  • 2 tsp white wine vinegar
  • 400ml can chopped tomatoes
  • 1 tbsp soft brown sugar
  • 200ml coconut milk
  • 1 tbsp whisky (optional)
  • 2 tbsp finely chopped fresh coriander
  • Freshly cooked rice, to serve
Method: How to make Sri Lankan duck curry with a touch of whisky

1.
Heat a large wok or frying pan over a medium-high heat and add the duck breasts, skin-side down. Cook for 5-6 minutes until the skin turns golden brown, then turn over and cook on the other side for a further 3 minutes.

2. Remove the duck breasts from the pan and put on a plate. Drain all but 3 tbsp of the duck fat from the pan and discard. Add the onion, garlic and ginger to the pan and cook gently for 5 minutes.

3. Stir in the curry powder, turmeric and paprika, followed by the cinnamon, rampe (if using), lemongrass, salt, vinegar and tomatoes. Bring to a simmer and cook for 10 minutes, stirring occasionally.

4. Add the brown sugar and return the duck to the pan. Cover the pan with a lid and leave to simmer gently for 20 minutes until the duck is tender. Remove the lid and stir in the coconut milk. Return to a gentle simmer and cook for 5 minutes, stirring occasionally.

5. Heat a large metal tablespoon, add the whisky, and taking great care, light with a long match. Pour over the duck curry and sprinkle with chopped coriander. Serve with freshly cooked rice.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Adish from Come Dine With Me Oxford cooked this veggie curry as part of a traditional thali, a selection of regional Indian dishes

Serves 4 Ingredients
  • 1 tbsp oil
  • 1 cinnamon stick, broken in half
  • 1 tsp fennel seeds
  • 6-7 cloves
  • 1 onion, peeled and chopped
  • 1 green chilli, finely chopped
  • 1 tbsp each finely chopped fresh root ginger and garlic
  • 1 tbsp finely chopped fresh coriander
  • 1 packet quorn or soya mince
  • ½ tsp each turmeric and garam masala
  • Salt to taste
  • 2 tbsp curry powder
  • 227g can chopped tomatoes
  • Lemon juice, to taste
Method: How to make soya mince curry

1.
Heat the oil in a large saucepan and stir in the cinnamon, fennel and cloves. Cook for a few seconds then add the onion, chilli, ginger, garlic and coriander.

2.Fry gently in the oil until the onion is softened and you get a lovely aroma of spices.

3. Add the quorn or soya mince, turmeric, garam masala and a good pinch of salt. Stir in the curry powder, tomatoes and enough water to achieve a gravy consistency. Simmer gently for about 10 minutes, stirring occasionally.

4. Remove from the heat and add lemon juice to taste. Garnish with more coriander and serve with chappatis or rice.

5. Melt the topping ingredients together in saucepan until sizzling. Drizzle over the soup and serve with a chunk of bread

Adish served the dish alongside a traditional thali, a selection of regional dishes which included aubergines in coconut milk, boondi raita , dhall, tofu sambal, lemon rice, carrot salad, fried potatoes and deep-fried plantain.



Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
 
 
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Kishor Paw cooked up a balti house classic in Come Dine With Me Birmingham
Serves 4
Ingredients:
  • 200ml natural yoghurt
  • 2 tbsp sunflower oil
  • 1 tbsp finely chopped fresh root ginger
  • 1 long green chilli, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp hot chilli powder
  • A few drops red food colouring (optional)
  • ½ tsp salt
  • 1 tbsp freshly squeezed lemon juice
  • 900g boneless, skinless chicken breast, thickly sliced
  • 1 cinnamon stick
  • 8 fresh curry leaves
  • Fresh coriander, to garnish
Method:

1. Put the yogurt in a large bowl and stir well. Add 1 tbsp of the sunflower oil, the ginger, chill, garlic, cumin, coriander and chilli powder. Mix thoroughly then add the lemon juice and salt to taste. Add a few drops of red food colouring if liked.

2. Stir the chicken into the yogurt mixture, cover and leave to marinate in the fridge for a minimum of 4 hours and up to 8 hours.

3. Heat a large non-stick frying pan and add the remaining oil. Drain the chicken in a colander to remove the excess yogurt. Put the cinnamon stick and curry leaves in the frying pan and stir fry for 1-2 minutes. Add the chicken and stir fry for about 10 minutes over a medium heat until cooked through and nicely browned.

4. Spoon the chicken into a warmed dish and garnish with fresh coriander.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.