curry and rice

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.

Massaman Meatball Curry with Tamarind and Peanut Butter: just imagine tender, melt in the mouth, juicy beef meatballs swathed in a rich, silky massaman curry sauce loaded with coconut, peanut butter and tamarind.  Utter deliciousness!

Massaman Meatball Curry with Tamarind and Peanut Butter

new/waxy potatoes salt

vegetable, coconut oil

grams/1 onion,

minced beef, ideally 5% fat

salt

grams/5 tablespoons Massaman Curry Paste, homemade or shop bought, divided

x coconut milk

60 grams/3 tablespoons smooth peanut butter (omit if allergic to nuts)

beef stock cube

sugar

fish sauce

tamarind paste

coriander

salted peanuts (omit if allergic to nuts)

red chilli

coconut rice

lime

Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat the oven to Fan Oven 180°C /200°C/400°F/Gas 6

Chop the potatoes into cubes, there is no need to peel them. Place in a saucepan with the salt and cover with cold water. Bring to a simmer and cook until the potatoes are soft. This could take anywhere from 5 - 15 minutes, depending on the type of potato and the size you have cut them. Drain well.

Finely chop the onion and garlic. I peel and roughly chop them and then pulse them in a food processor. You can also do this by hand.

Heat the oil in a cast iron pan or ovenproof frying pan over a moderate heat and add the onion and garlic. Cook for around 5 minutes until soft, stirring from time to time.

Remove from the pan. Set half aside and add the other half to a mixing bowl with the minced beef, 2 tablespoons massaman paste and the salt.

Mix the beef thoroughly to incorporate the paste, salt, onion and garlic mix. The easiest way to do this is with your hands.

Use an ice cream scoop to scoop out the meatballs. The one I use is roughly 30ml in size and I made 20 x 35g meatballs. Roll the meatballs with your hands to create a smooth, round shape.

Put into the pan you cooked the onion and garlic in, (there is no need to wash it) and place in the centre of a preheated oven for 10 minutes.

Remove the meatballs from the pan and set aside. Remember that the handle of the pan will be very hot as it has been in the oven. Be very careful and remember to use an oven glove to hold the pan.

Add the remaining onion and garlic and remaining 3 tablespoons of massaman curry paste to the pan. Cook over a moderate heat until aromatic, around 2 minutes, stirring continuously.

Add the coconut milk and peanut butter to the pan and stir to thoroughly mix.

Make up the beef stock and add with the palm sugar, fish sauce, and tamarind paste.

Mix well and add the meatballs and potatoes back to the pan. Cook over a moderate heat, lid off, stirring from time to time, for 30 minutes.

Cook your rice as the meatballs cook.

To serve: top the curry with chopped coriander, slices of chilli and lots of chopped salted peanuts. Serve piping hot over hot rice. Delicious served with wedges of lime.

Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this one-pot is a taste sensation

Goat curry

onion,

garlic

ginger, chopped

scotch bonnet chillies, chopped

curry leaves

thyme

tbsp mild curry powder

mutton

can chopped tomato

300 milliliters lamb or beef stock

kidney beans

lemon

coriander,

(Jamaican

Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.

Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking.

Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

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Home-style chicken curry

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Top 3 curry and rice recipes from across the web

The most viewed curry and rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Home-style chicken curry

Massaman Meatball Curry with Tamari...

Goat curry

The most viewed curry and rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine