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Recipes

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by

Laura Dillon

on 20 August 2016

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Transcript of Recipes

Recipes
2016
Delicious!
Asian Foods
Mixed stew
Chicken Tikka Masala
To make the curry paste, halve, deseed and roughly chop the chillies, then peel the garlic and ginger.

2. Put a frying pan over a medium-high heat and add the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.

3. Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder.

4. Once you've ground them, add the toasted spices to a food processor along with the remaining paste ingredients and whiz to a smooth paste, then put to one side.

5. Slice the chicken breasts lengthways into 2cm strips.

6. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.

7. Place a large casserole pan over a medium-high heat and add a couple of lugs of oil. Once hot, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.

8. Add the chicken and roughly 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and pepper, add the tomatoes and coconut milk (save the rest for another day), then bring everything to the boil.

9. Turn the heat down to medium-low, cover and simmer for 20 minutes, then take the lid off and cook for further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.

10. Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Serve with fluffy rice, a dollop of yoghurt and lemon wedges for squeezing over.

Jamie's top tip
Pop any leftover curry paste in a sealed jar and keep it in the fridge for up to 2 weeks – this way you'll be able to knock up a quick curry in next to no time.
SCRAMBLED EGGS WITH LEMON, BASIL AND TOMATO
WRITTEN BY LEE ON MAY 24, 2012. POSTED IN BREAKFAST, RECIPE BOOK
Serves 2

1 TBS Olive Oil,
3 whole eggs,
1 TBS filtered water
1 TBS lemon rind,
10 Fresh basil leaves washed,
6 cherry tomatoes halved,
Sea salt, to taste,
Drop of olive oil for garnish
In a bowl, combine eggs, water, sea salt and whisk until light and fluffy
Using a non-stick frying pan, over low to medium-low heat, warm oil
Add eggs and flick them around the pan so they don’t stick to the bottom
Now it’s time to sprinkle in the sea salt and lemon rind
Garnish a breakfast plate with basil leaves and tomatoes with a drop of olive oil
Tumble eggs onto the side
SCRAMBLED EGGS WITH LEMON, BASIL AND TOMATO
Full transcript