Cass Walia spiced up her dinner party with this tasty chicken curry from Come Dine With Me Blackpool Serves 4 Ingredients
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.
15 Comments
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
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. 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.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. Kishor Paw cooked up a balti house classic in Come Dine With Me Birmingham
Serves 4 Ingredients:
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. |
Receive weekly recipes by email
Thank you, your message has been sent
Categories
All
All recipes are from www.channel4.com
|