Sweet life/fi nal inspiration
A great night in
Kerala-style
■ Heat the oil in a heavy-based
This aromatic, wholesome and
chicken and
saucepan over a medium heat.
Add 6 curry leaves and fry them
cardamom curry
nutritious curry will warm up any
for 10 seconds until they start to
2 tbsp sunfl ower oil colour and release their fragrance. winter evening, plus it has the
6 fresh curry leaves, plus extra for ■ Add the onions and stir-fry
garnishing until soft – about 5 minutes. Stir
benefi t of being easy to prepare
2 medium onions, fi nely chopped in the ginger-garlic paste.
2 tsp ginger-garlic paste (see box) ■ Add the chillies and the
and cooks in one pot.
2 green chillies, fi nely chopped tomatoes and stir-fry for
2 ripe tomatoes, roughly chopped 2-3 minutes, or until mushy and 15 minutes, or until the chicken
1 tsp turmeric powder well blended. Sprinkle in the is cooked. Pour in the coconut
Ginger-garlic paste
½ tsp ground cardamom (simply turmeric and ground cardamom. milk and heat through. Serve hot,
Ginger and garlic are almost
remove the husks from 6 whole ■ Drop in the pieces of chicken garnished with a few curry leaves.
always used together in Indian
green cardamom pods and crush and fry over a high heat to seal
cooking. To make ginger-garlic
the seeds to a powder) the meat on all sides. Pour in the Nutrition per serving: calories
paste, you will need one part
600g/1lb 5oz skinless chicken tamarind, season with salt and 307; fat 16g, of which sat. fat 7g;
fresh root ginger to one-and-a-
breasts, cut into 2.5cm/1-inch cubes bring to the boil. protein 34g; carbohydrates 7g,
half parts garlic.
1 tbsp tamarind paste, mixed with ■ Reduce the heat, cover with a of which sugars 5g; fi bre 1g;
Monisha advises never to
2-3 tbsp water lid and simmer gently for about salt 0.8g ■
peel the ginger because the
50ml/2fl oz coconut milk
medicinal part lies just beneath
Cal Fat Sat Sug Sal
the skin – simply scrape it with
Serves 4
a knife. Peel and roughly chop
Preparation 10 minutes
the garlic cloves and combine
Cooking 35 minutes them with the ginger in a
blender. Blitz to make a smooth
purée with a few tablespoons
of water. This will last in a jar in
the fridge for up to a month.
Taken from Healthy Indian in
Minutes by Monisha Bharadwaj
(£14.99, Kyle Cathie)
A gorgeous cookbook featuring
over 100 fast and fresh modern
Indian recipes,
with the
emphasis on
dishes being
both mouth-
wateringly
tasty and very
nutritious.
Don’t miss the March/April issue of Sweet, on sale 11 February 2010!
98 Sweet Magazine
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