What’s on Tonight’s Menu? Super Simple Chicken Curry: A Pinch of Nom – Kate Allinson & Kay Featherstone

Pinch of Nom by Kate Allinson and Kay Featherstone is published by Bluebird, RRP $39.99 and is available in all good bookstores.

Super Simple Chicken Curry

Prep time: 5 mins | Cook time: 30 mins | 181 KCAL per serving

Occasionally, the craving for a good Indian dish is overwhelming. We would all love to have the opportunity to create curry pastes and spice mixes from scratch. At times though, we just need a quick, easy, got- curry recipe that can be created in minutes. This is one such recipe. Wonderfully tasty, but so quick to put together, it’ll become a regular evening meal in no time.” p58

—–| Everyday Light |—–

 

F GF

Serves 4

 

Low-calorie cooking spray

1 large onion, sliced

450g chicken breast (skin and visible fat removed), diced

3 garlic cloves, crushed

400ml water

3 tbsp curry powder

1 tbsp ground turmeric

1 tbsp tomato puree

Sea salt and freshly ground black pepper

 

TO SERVE (OPTIONAL)

Samosas (see earlier post)

Cooked rice

 

Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 2 minutes until softened slightly, then add the diced chicken to the pan and cook for 5 minutes until browned.

Add the garlic to the pan and cook for 1 minutes, then add all the other ingredients. The water should just about cover the chicken – you may need a little more or less depending on the size of your pan.

Leave to simmer gently for 20 minutes.

Turn the heat up and boil the curry for another 5 minutes, stirring frequently to ensure it doesn’t catch on the bottom of the pan – this will reduce and thicken the sauce slightly.

Serves the curry with your choice of accompaniment.

 

* Tip – this curry recipe works well with lean diced lamb (all visible fat removed), too.

Chick Pea and Coriander Burgers: The Dinner Ladies – Sophie Gilliatt and Katherine Westwood

Dinner_Ladies_FRNT_COV

 Images and recipes from The Dinner Ladies by Sophie Gilliatt and Katherine Westwood (Murdoch Books) Photographs by Ben Dearnley RRP $39.99 available September 1st in all good bookstores and online.

Chickpea  and Coriander Burgers

Chickpea and coriander burgers

Serves 4   Prep time 20 minutes   Cooking time 6–8 minutes

In the name of duty we chomped our way through many different vegetarian burgers – pulsey, nutty, beety, the works – trying to find one that didn’t taste either worthy or weird. Then we made one up. It doesn’t try to pretend to be a burger – it’s just something that is stand-alone yummy.

Make ahead: The burgers may be made ahead and frozen. They can be defrosted but will be delicate to handle when they defrost. Alternatively, you can cook them straight from frozen, adding 2 minutes each side to the cooking time.

 

Ingredients

800 g (1 lb 12 oz) tinned chickpeas, drained and rinsed – 500 g (1 lb 2 oz) drained weight

1 egg, beaten

1 tablespoon ground cumin, toasted

1/2 red capsicum (pepper), seeded and diced

1 large handful coriander (cilantro), leaves and stems finely chopped

1 handful mint, leaves only, chopped

4 spring onions (scallions), ends removed, thinly sliced

2 garlic cloves, crushed

zest of 1 lemon

2 tablespoons rice flour

1 teaspoon salt

80 ml (21/2 fl oz/1/3 cup) olive oil

 

To serve

rocket (arugula) leaves

Cucumber-Yoghurt Sauce (below) or spiced tomato chutney

juice of 1/2 lime (optional)

toasted panini (optional)

 

Note: For a vegan alternative, replace the egg with chia paste. To make the paste, mix 1 tablespoon chia seeds (crushed) with 1 tablespoon water.

 

Method

In a small blender, pulse-chop the chickpeas until some are coarsely chopped and some are puréed.

 

In a large stainless steel bowl, combine the chickpeas, egg, cumin, capsicum, chopped herbs, spring onions, garlic, lemon zest, rice flour and salt. Form some of the mixture into a little patty about 3 cm (11/4 inches) in diameter and fry in olive oil in a non-stick frying pan over medium heat. This should only take 2 minutes per side. Taste the patty and decide whether you need to adjust the salt or any of the other ingredients.

 

Roll the mixture into eight evenly sized balls. Flatten them into patties, cover and refrigerate or freeze until using.

 

When you’re ready to cook, heat the olive oil in a large non-stick frying pan over medium heat and carefully add as many patties as will fit in a single layer. Cook until a golden brown crust has formed on one side – about 4 minutes – then gently flip the patties and cook for another 4 minutes on the other side. Remove to one side and drain on paper towel, cover with a tea towel (dish towel) and leave somewhere warm (such as a low-temperature oven) while you repeat with the remaining patties.

 

Serve with rocket leaves and cucumber-yoghurt sauce or a spiced tomato chutney, and squeeze a little lime juice over the top if desired.  If you need bread with your burger, serve with toasted panini.

 

Cucumber-Yoghurt Sauce

 

Many cultures share the idea of a cool, cucumber-yoghurt-mint sauce – and we use them interchangeably. If it’s to go with Indian food, it’s raita; if it’s Greekish it’s tzatziki. And let’s not even get into Turkish cacik or Lebanese laban. They all give freshness and lift to spicy or oily food. A basic recipe to go with everything is 260 g (91/4 oz/1 cup) plain yoghurt, 1 Lebanese (short) cucumber (peeled, grated and the water squeezed out), 1 tablespoon lemon juice, 1/2 garlic clove, 1/2 teaspoon salt and 1 tablespoon chopped mint. Mix together well and call it whatever you like.