Ingredients
- Chicken drum sticks and thighs
- 400g cashew nuts
- Coconut oil
- Ground almonds
- Flaked almonds
- Garlic powder
- English mustard powder
- Turmeric
- Frozen chopped ginger
- 6 crushed cardamons
- A teasoon of ground black pepper
- Two teaspoons of mild Madras curry powder
- Two teaspoons of English mustard
- 10 shallots
One sauce for two dishes
The idea is that the sauce will suit both a cashew disk and chicken leg dish. I currently think this is a bit ambitiout and I should have gone with chicken breast.
For those that think English mustard is unknown in Indian cuisine, my research seems to say that it is normally ground from seed rather than stored as flour, but it it widely used.
Assemble the dry ingredients.
Add a 450g plain yoghurt, a splash of milk, stir into a runny mix.
Add half of the mix to 600g cashew kernels, stir, add milk if too dry. Microwave for three minutes.
Fry 10 finely chopped shallots
Add shallots to cachews and stir in. Microwave for two minutes.
Chicken Korma
Microwave the chicken for 5 minutes, allow to cool, keeping jouices, skin and debone.
Add shallots and meat back to juices and add sauce. Microwave for three minutes.
Saag Aloo
- Bag of fresh spinach
- Four potatoes
- Ginger
- Turmeric
- Powdered mustard
- Finely chopped garlic
- One red chilli
- Two small shallots
Fry shallots, ginger, chillie, garlic
Peel potaoes and cube hem
Microwave the potatoes for 4 minutes with some oil
Add turmeric and mustard to potatoes.
Add cooked potatoes to seasoned oil and fry off the water.
Wash sinach and add to pan, fry gently until wilted.
Mushroom and Spring Onion Rice
- Punnet of brown mushrooms
- Bunch of Spring Onions
- 2 cups of rice
- Bouillion powder
Finely chop the mushrooms and spring onions.
Fry in a little oil.
Wash rice and add to frying pan, fry until water absorbed.
Add four teaspoons of boullion and four cups of water. Bring to boil. Simer until water absorbed.
Serve with popadoms.
