A collection of all my favourite recipes, if I try it and love it, its here in one easy place for me to find again. While the recipes may not be mine all the pictures are.

Tuesday, July 27, 2010





140g ( cup) Greek-style yoghurt
3cm piece ginger, peeled, finely grated
2 cloves garlic, crushed
2 tbs garam masala
1 lemon, juiced
2 tbs olive oil, plus extra, to grease
cup roughly chopped coriander, plus extra leaves, to serve
800g chicken thigh fillets, cut into 3cm-wide strips
2 tbs ghee (clarified butter)*
2 onions, thinly sliced
1 tsp ground turmeric
1 tbs tomato paste
2 long red chillies, seeded, finely chopped
260g (1 cup) passata (sieved puréed tomatoes)
300ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve

1. Combine yoghurt, ginger, garlic, 1 tbs garam masala, lemon juice, oil

and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2. Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3. Heat ghee in a large saucepan over medium heat. Add onions, turmeric, tomato paste, chillies and remaining garam masala, and cook, stirring, for

5 minutes or until onions are soft. Add passata and cook for 5 minutes or until thickened slightly. Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

* Ghee is available from supermarkets.

"Jimmy's bravery in doing this creamy, rich curry for the kids' birthday party challenge saw his team win. Not too spicy, this recipe comes from a curry his mum used to make when he was a lad. Make sure you serve it with steamed rice or some Indian bread - and not on its own in a cup like Jimmy did!" Matt Preston

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