Wednesday, 11 November 2009

Chicken and Mushroom Mollie

Chicken and Mushroom Mollie 

250g chicken breast, cut into chunks 
1 teaspoon turmeric powder 
1 lime, juiced 

For the sauce: 
A little vegetable oil, for frying 
2 green chillies, seeded 
1 inch piece ginger, peeled and thinly sliced 
5 or 6 cloves garlic, peeled and crushed (do not chop, crushing gives the curry better flavor) 
1/2 medium white onion, thinly sliced 
2 to 3 Indian bay leaves 
1/2 teaspoon turmeric powder 
200 ml coconut milk 
10 large white mushrooms, quartered 
8 cherry tomatoes 

Place the chicken in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 1 to 2 hours. 

Heat the oil in a deep saucepan. 

Add the chillies, ginger, garlic, onion, and bay leaves to the oil. The bay leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. 
Stir lightly until onions are transparent. 
Add 1/2 teaspoon of turmeric powder, and stir. 
Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. 

Add the chicken and a pinch of salt. Bring to the boil, reduce heat, and simmer for 20 minutes. 

Add the mushroom, tomatoes and thick coconut milk. Season to taste. 
Simmer gently for additional 10 minutes until cooked. 

Serve with boiled or steamed white rice. 

Thursday, 5 November 2009

Beef Samosas

Beef Samosas

1 clove garlic, finely chopped
1 teaspoon finely chopped fresh ginger
2 red onions, chopped
2 potatoes, diced
1 teaspoon curry powder
250 gm minced beef
1/2 cup water
1 teaspoon garam masala
chopped coriander leaves
salt and pepper, to season
oil for frying

225 gm plain flour
1 teaspoon salt
3 tablespoon oil
100ml hot water
oil for deep frying

To make the filling; heat a little oil in a saucepan and fry garlic, ginger and onion until soft.
Add curry powder.
Add minced beef or lamb and fry over a high heat, stirring constantly until meat turns brown. Add in the potatoes. Turn heat down and add water.
Cover pan and cook until meat is tender and all the liquid has been absorbed.
When cooked, turn off the heat and sprinkle with garam masala and chopped coriander. Allow to cool.

To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
Divide into 12 balls. Roll each ball into a round of about 6" across. Cut in half.
Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 1.5 tsp of the filling and seal the top with a little water.
Make all the samosas in the same way.

Heat the oil in a wok over medium heat. Put as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with chutney.