Mild chicken curry & naan or chapatti

[davidtennantsmistress]

I want something mild so DS can also have some (ie a korma) and some naans or something.

(am on a huge cooking from scratch drive)

so tried and tested fantastic recipes please will be going shopping this avo for everything.

you may find it more cost effective to go to your local Southern Asian store and buy a sachet of curry paste as it can work out pretty expensive buying all the necessary spices individually.

or

what do you have in your store cupboard?

oh I have a fab 30min naan recipe

[rummages]

I suspect not very authentic but v v easy:

225g SR
5g (1 sachet) of fast-acting yeast
1 tsp salt
1 tsp roasted cumin seeds
2 tbspns plain yoghurt
1 tbspn melted butter (plus extra for brushing)
4 tbspns warm milk

In a large warmed mixing bowl mix flour yeast salt cumin yoghurt butter milk. Mix and knead to a soft dough.
Cover with oiled clingfilm and leave to rest 20-25min in a warm place.
Turn out onto floured worktop, knead 3-4min or till smooth. Divide into 8 portions and roll each one out to an oval or triangle the size of a pitta bread.
Brush with melted butter and cook under a preheated hot grill 2-3min each side.

If you don't need all 8 you can put half the dough in a tupperware in the fridge and roll out the next day.

You can use nigella (kalonji), poppy or sesame seeds, or finely chopped garlic, instead of the cumin.

(I entertain vague ideas of using a layer of marzipan or ground almonds to approximate peshwari naan but have never done it)

Here's a recipe that I cook for DD (3) and DS (20 months) and they love it:

Chicken, sweet potato and coconut curry (serves 2 adults and 2 children)

1 tbsp sunflower oil
2 tsp mild curry paste (e.g. Patak's Korma paste)
2 large boneless chicken breasts cut into bite sized pieces
2 medium sweet potatoes, peeled and cut into bite sized pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
6oz frozen peas

heat the oil and stir in the paste and fry for 1 min, Add chicken, sweet potatoes and lentils and stir to coat in the paste then pour in the stock and coconut milk. Bring to the boil and simmer for 15 min.

Tip in the peas bring back to the boil and simmer for further 4-5 mins.

Dead easy and they love it!

suzy - hmm, I think bay leafs and mixed herbs but nothing spicey as such - oh maybe some tumeric. def no curry paste thou. (our local one is in town which would be fine to go to actually - is it easier to use one pot than several differnt ones?)

thanks mrsB.

I do ahve SR flour poss plain etc er marge, butter, do I need eggs?

am assuming I need yoghurt? (sorry never done one before. oh and of course I have rice.)

you would need
tumeric
cumin
coriander
ginger
garlic
chilli
at the least
and some coconut milk to do it from scratch

thanks sunny.

mrs b - what do you use the naan's for the next day may I ask? will get DS to help me as it's into his cooking right now and will like making them.

we generally eat the rest of the naan with the curry leftovers the next night - you can't store them once they're cooked so it's easier to store the dough.

Curry is one of the things it often pays to make a huge vat of - if you don't fancy eating it two nights running the freeze leftovers for future reheating.

right I actually brought more pots down wiht me that I thought wooho ok I have

bayleafs
whole chillies
tumeric
basil
vindaloo curry powder (for XH)
Tarragon
Fennel seed
parsely
paprika
garlic salt.

any good?

that's what i'm planning on doing mrsB - bout time I got mr back side into geer wiht this half freezing lark!