casual dining

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

Home-style chicken curry

onion

garlic cloves,roughly chopped

ginger,roughly chopped

vegetable oil

tsp cumin seeds

fennel seeds

cinnamon

tsp chilli flakes

tsp garam masala

turmeric

tsp caster sugar

can chopped tomatoes

chicken thighs, skinned, boneless (about 800 grams)

chicken stock

tbsp chopped coriander

Roughly <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 1 large onion, transfer to a small <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely <a href="https://www.bbcgoodfood.com/content/top-graters">grate</a> the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">crush the garlic</a> to a paste with a knife or garlic press and finely grate the ginger.

Heat 4 tbsp vegetable oil in a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or sturdy pan set over a medium heat.

Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Making pizza sauce using KNORR Tomato Powder adds extra zest to this classic pizza topping and lets you achieve the right sauce texture with ease.

Pizza Napolitana

KNORR Tomato Powder 850 g

500.0 milliliters Boiling water

5.0x 22 cm diameter pizza base

Vine ripe tomatoes, slice

Buffalo mozzarella, thinly sliced

Kalamata olives

olive oil

Basil Leaves

Method

     Mix KNORR Tomato Powder with boiling water and stir until combined. Simmer for 1 minute then remove from heat and cool slightly.      Warm pizzas bases in combi oven.      Spread bases with tomato sauce. Top with sliced tomatoes, mozzarella and olives. Drizzle with garlic olive oil.      Bake in combi oven at 200 degree Celsius for 15 minutes or until cheese is melted. Slice pizzas, sprinkle with basil and serve.   Find more recipe ideas &gt; 

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Home-style chicken curry

Pizza Napolitana

Top 2 casual dining recipes from across the web

The most viewed casual dining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Home-style chicken curry

Pizza Napolitana

The most viewed casual dining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine