Indian Curry Recipes Read Online Free PDF Page A

golden.
Tip into a spice or coffee mill and grind to a powder. In a blender, process the ground cashew nuts, garlic, ginger, tomato purée, chilli powder, cinnamon and half the yoghurt to a smooth paste. Add the rest of the yoghurt and briefly blend again.
Melt half the ghee or butter in a large saucepan and fry the chicken thighs for a minute or two on each side until golden. Transfer to the ceramic cooking pot.
Put the rest of the ghee or butter, the onions and cardamoms into the pan and fry for 7-8 minutes until the onions begin to soften. Stir in the vinegar. Tip the mixture over the chicken thighs in the cooking pot.
Mix the tomatoes, stock and a little salt and pepper together, then pour into the cooking pot. Cover with the lid and cook on High for 2-3 hours or Low for 4-6 hours, until the chicken is tender.
Lift the chicken on to warmed serving plates. Stir the cream into the sauce, then taste and add more seasoning if necessary. Serve with plain boiled basmati rice and a side salad or green vegetable.
    TIP
    If you have a can of whole tomatoes, simply remove the top, insert a knife into the can and chop roughly in the can.

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    Chicken Masala Soup
    This makes a lovely starter, or you can serve it as a lunch or supper dish. Indian spices add both warmth and colour to this dish which is a cross between a soup and a stew. A steaming bowlful topped with a dollop of thick plain yoghurt and a sprinkling of chopped fresh coriander is sure to please everyone.
    Serves 4
    1 large onion, chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
5 ml/1 tsp ground coriander
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp ground ginger
450 ml/¾ pint/2 cups very hot (not boiling) chicken stock
450 g/1 lb chicken breast or mini chicken fillets
400 g/14 oz/large can chopped tomatoes
200 g/7 oz fresh or frozen green beans, halved
400 g/14 oz/large can chick peas (garbanzos), drained and rinsed
15 ml/1 tbsp chopped fresh or thawed frozen chopped coriander (cilantro)
Salt and freshly ground black pepper

Put the onion, garlic, ground coriander, cumin, turmeric and ginger in the ceramic cooking pot and turn the slow cooker on to Low.
Pour the stock over, cover with the lid and leave for a few minutes while measuring and preparing the rest of the ingredients.
Cut the chicken into 2 cm/¾ in wide strips. Add to the pot with the tomatoes, beans and chick peas. Replace the lid and cook for 4-5 hours or until the chicken is tender and the vegetables are cooked.
Stir in most of the chopped coriander and season to taste with salt and pepper. Garnish with the remaining coriander. Serve with strips of warm naan bread.
    TIP
    To save time, use 15 ml/1 tbsp of your favourite curry powder or paste instead of the individual dry spices.

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    Spiced Duck
    Long, gentle simmering in the slow cooker makes duck portions wonderfully tender and succulent. Jaggery is a completely unrefined sugar made from boiling the sap from the date palm until thick enough to set hard.
    Serves 4
    30 ml/2 tbsp whole coriander seeds
10 ml/2 tsp cumin seeds
4 duck portions, skinned
30 ml/2 tbsp groundnut (peanut) or sunflower oil
2 onions, chopped, or 90 ml/6 tbsp frozen diced onion
15 ml/1 tbsp grated fresh or bottled ginger
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
6 whole cloves
2.5 ml/½ tsp ground cinnamon
5 ml/1 tsp hot chilli powder
10 ml/2 tsp jaggery or muscovado sugar
15 ml/1 tbsp red wine vinegar
250 ml/8 fl oz/1 cup very hot (not boiling) chicken or vegetable stock
Salt, to taste
60 ml/4 tbsp thick plain or Greek yoghurt
60 ml/4 tbsp chopped fresh or frozen coriander (cilantro)

Process the coriander seeds and cumin seeds in a spice or coffee grinder until finely ground. Alternatively, crush them with a pestle and mortar or in a bowl, using the end of a wooden rolling pin.
Pack the duck into the slow cooker in a single layer, as snugly as possible. Heat the