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Curry

Lamb Biryani
CurryDinnerLambRecipeYeast Free

Lamb biryani

by Michael Catling

Can’t handle the heat of a traditional curry? Try my mouthwatering take on a classic biryani, which is layered with caramelised onions, saffron rice, and melt-in-the-mouth lamb. Comfort food doesn’t get much better than this.

I’m not usually one to big myself up, but this is such a beautifully fragrant dish and a celebration of all that is good about Indian food.

Everything is slow cooked to perfection, allowing the rice to absorb every ounce of spice and for the lamb to pull apart into gorgeous, melt-in-the-mouth strands.

I’ve divided my recipe into three parts by marinating the lamb first in a homemade spice mix, before cooking it low and slow in all its juices. The biryani is then layered with basmati rice, grated carrots, and sweet caramelised onions before everything is finished off in the oven.

This is the essence of hands-on cooking, so set aside an afternoon to make it and I promise your patience will be rewarded with a standout sharing dish.

How To Make Lamb Biryani

Tips & Notes To Know

  • Always soak your basmati rice: Do so for at least 20 minutes. It helps the grains stay long and fluffy, not sticky.
  • Take your time when sautéing the onions: Golden, caramelised onions are an essential part of Indian cooking. You can’t rush this step, so pour yourself a drink while you cook them low and slow.
  • Seal the pan: If steam escapes, the biryani dries out. Traditionally you should use dough, but foil or a tight lid will work just as well to trap all the moisture inside.

Lamb Biryani

Lamb biryani

Serves: 4 Prep time: Cook time:
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Ingredients

For the marinade
125ml natural yoghurt (0% fat)
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp cayenne chilli pepper
1/4 tsp ground turmeric
1/2 tbsp smoked paprika
1/2 tbsp lemon juice
1 garlic clove, crushed
500g lamb neck, trimmed of fat and cut into chunks

For the curry
1 tbsp olive oil, plus extra for greasing
2 white onions, finely sliced
4 garlic cloves, finely chopped
1 tbsp fresh root ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
2 tbsp tikka curry paste
1/2 tsp cumin seeds
1 tsp ground turmeric
350ml lamb stock
8 dried curry leaves

For the rice
1 mug brown basmati rice
3 mugs vegetable stock
1 cinnamon stick
2 cardamon pods
2 dried bay leaves
75ml semi-skimmed milk
Pinch of saffron
75g raisins
1 carrot, peeled and grated
1/2 lemon, zested
1 tbsp fresh coriander, finely chopped

To serve
2 tbsp pomegranate seeds
25g cashew nuts, toasted  

Instructions

Step 1
For the marinade, place the yoghurt in a bowl and mix with the coriander, cumin, garam masala, cayenne pepper, turmeric, smoked paprika, lemon juice and garlic.

Step 2
Add the lamb chunks to the spiced yoghurt and coat well. Cover with clingfilm and refrigerate for at least 2 hours, or preferably overnight.

Step 3
Rinse the rice in a bowl of cold water, using your hands to gently move the grains around. Change the water several times until the water runs clear, then leave to soak for 20 minutes while you assemble the remaining ingredients.

Step 4
Remove the marinated lamb from the fridge and heat the olive oil in a large, heavy based frying pan with a tight-fitting lid. Add the onions and turn the heat down to low. Cook the onions for 30 minutes, stirring regularly, until well caramelised. Remove half and set aside.

Step 5
Add the lamb to the pan, in batches if necessary, and brown over a medium-high heat for 5 minutes. Stir in the garlic, ginger, chilli, tikka curry paste, cumin seeds and turmeric to the pan and cook for 2 minutes more.

Step 6
Pour in the lamb stock with the curry leaves and any leftover marinade and mix well. Cover with a lid and leave to blip away gently over a low heat for 90 minutes, stirring occasionally, until the sauce has reduced and thickened.

Step 7
After 1 hour, add the rice to a saucepan and toast over a medium heat for 1 minute. Pour in the vegetable stock with a pinch of salt, the cinnamon stick, cardamon pods and bay leaves. Bring to a boil, then turn down to a simmer and cook gently for 15-18 minutes until just al dente.

Step 8
Drain the rice, if necessary, and spread out on a plate to steam dry. Discard the cardamon pods, cinnamon stick and bay leaves.

Step 9
Preheat the oven to 180C. Place the raisins in a glass of water to rehydrate and warm the milk in a small saucepan over a low heat. Add the saffron strands and leave to steep off the heat for 5 minutes. Drain the raisins and set aside.

Step 10
To layer the biriyani, liberally brush the bottom and sides of a high-sided casserole dish or crock pot with olive oil. Fill with half the rice so the bottom is completely covered, then scatter over the grated carrot, lemon zest and raisins.

Step 11
Top with the lamb curry and the reserved caramelised onions, followed by the remaining rice. Smooth the top, then use the end of a wooden spoon and make eight small indentations in the rice. Pour over the saffron milk so it is evenly distributed and scatter over the chopped coriander.

Step 12
Cut a piece of greaseproof paper to fit over the rice and press it down slightly to keep all the rice moist. Cover the dish with a tight lid of foil, then put the lid on top to ensure it is well sealed. Cook in the oven for 25 minutes, then leave to stand, covered, for 10 minutes.

Step 13
Remove the lid and foil and peel the paper off the top. Gently mix the layers together and transfer the biriyani to a large serving platter. Garnish with pomegranate seeds and cashew nuts, if desired, before serving.  

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Serving suggestions

Frequently Asked Questions

What Curry Paste Should I Use?

My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body.

Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives.

What Is Saffron?

Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas.

These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour.

How Do You Use Saffron In A Dish?

Soak the saffron threads in a small amount of warm water, milk or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish.

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Easy Prawn Tikka Masala with Carrot and Mint Raita
CurryDinnerRecipeSeafood

Easy prawn tikka masala with carrot and mint raita

by Michael Catling

My healthy take on the UK’s best-loved curry combines yoghurt, sweet cherry tomatoes and beautifully plump king prawns. The raita is the perfect partner for your onion bhajis and poppadoms.

Everyone has their go-to tikka masala recipe – this is mine. I make no apologies for using ready-made curry paste or paying that little bit extra for king prawns. This is the ultimate Saturday night fakeaway dish, so we’re marrying convenience with serious flavour which is where the tinned cherry tomatoes come in.

My healthy twist comes from using Greek yoghurt, which is lighter on your waistline and wallet than heavy cream. Buy a big tub and you can use the leftovers to make my homemade raita to serve alongside a pile of poppadoms and onion bhajis.

How To Make Prawn Tikka Masala With Carrot And Mint Raita

Tips & Notes To Know

  • Frozen seafood does not mean inferior: Frozen prawns are not only cheaper than fresh, but they are often better quality as they are frozen soon after being caught or harvested. To cook with, simply thaw the prawns in the fridge or under cold running water. Just remember to pat dry with kitchen roll before pan-frying, otherwise they’ll steam, rather than colour.
  • Devein your prawns: It’s a bit of a faff, but it is worth removing the dark vein on the back of the prawn as it can taste gritty or bitter if left in.
  • Watch for curdling: Yoghurt can split if heated too quickly or at high temperatures. To prevent this, mix the Greek yoghurt with a little of the sauce in a bowl, then gradually stir it back into the rest of the curry off the heat.

Easy Prawn Tikka Masala with Carrot and Mint Raita

Easy prawn tikka masala with carrot and mint raita

Serves: 4 Prep time: Cook time:
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Ingredients

For the tikka masala
1 tbsp butter
1 large white onion, finely chopped
1 tbsp garlic and ginger paste
100g tikka curry paste
2 tbsp tomato purée
1/2 x 400g tinned cherry tomatoes
400ml fish stock
1 red pepper, deseeded and cut into chunks
2 x 180g pack raw king prawns, deveined
125g Greek yoghurt (0% fat)
1 tsp nigella seeds
Fresh coriander, leaves to garnish

For the raita
250g Greek yoghurt (0% fat)
1 large carrot, peeled and grated
2 tsp mint sauce

Instructions

Step 1
To make the carrot and mint raita, mix the Greek yogurt with the grated carrot and mint sauce. Season to taste and chill until needed.

Step 2
Heat the butter in a large frying pan over a medium heat and sauté the sliced onion for 20 minutes or until softened and nicely caramelised.

Step 3
Add the tikka curry paste with the garlic and ginger paste and tomato purée and stir-fry for 3 minutes to cook out the rawness of the spices.

Step 4
Pour in the cherry tomatoes and use the fish stock to wash out the can before adding to the sauce. Bring the curry to the boil, then turn down to a simmer and stir in the red pepper chunks. Cook uncovered for 10-15 minutes until nicely thickened.

Step 5
Add the prawns and simmer gently for 3-4 minutes until the prawns are pink and cooked through. Take the pan off the heat and carefully stir through the Greek yoghurt.

Step 6
Divide the prawn tikka masala between bowls and garnish with nigella seeds and a few coriander leaves. Serve with the carrot and mint raita, pilau rice and my healthy onion bhajis, if liked.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

How Do I Buy Sustainable Prawns?

Look for the Marine Stewardship Council Certification (MSC). The label identifies fish and seafood that has been caught in a sustainable way.

The best choices are updated every six months on mcsuk.org. You will usually see the blue tick logo on the packaging. If you can’t see it, ask your fishmonger.

How Do I Stop Prawns From Overcooking And Shrivelling Up?

Prawns curl up because of muscle contractions on their abdomen. To prevent this, make two tiny incisions – about 1/4 inch deep – with a sharp knife on the underside of each prawn.

The safe internal temperature of a cooked prawn is 63C, as per the USDA, but that’s really just a reference. Your best indicator for whether a prawn is fully cooked or not is colour. A raw prawn is translucent grey, but when it is cooked it turns opaque white with tinges of pink and orange.

What Curry Paste Should I Use?

My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body.

Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives.

What’s The Difference Between Plum And Canned Chopped Tomatoes?

Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour.

It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce.

What Is Raita?

Raita is a quick and refreshing Indian side dish, made from unsweetened yoghurt, fresh herbs and finely-diced vegetables or fruit (think cucumber, carrot or mango).

Traditionally, it is served as a cooling condiment to complement a spicy curry or biriyani, but why stop there? One of my favourite recipes uses a cucumber raita in my spin on a prawn sandwich, made with crab.

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Peanut Butter Chicken Curry
ChickenCurryDinnerRecipeSlow cooking

Slow cooked peanut butter chicken curry

by Michael Catling

Swap the takeaway menu for the slow cooker with this satay-inspired chicken curry. Weeknight dinners don’t get much easier than this.

I’m obsessed – and I mean, seriously obsessed – with peanut butter. Add it to a curry and I’m literally in heaven. This satay-inspired recipe is a classic case of a ‘throw it all in the slow cooker and see what happens’ experiment, which turned out to be an almighty success.

I’ve made a couple of alterations since then and because chicken breasts can easily dry out in a slow cooker, I’ve started using chicken thighs which are far more flavoursome and cheaper anyway. And, if you use an own brand peanut butter, this recipe will cost less than £1.50 per portion. Even more reason to add it to your weekly meal plan.

How To Make My Slow Cooker Peanut Butter Chicken Curry

Tips & Notes To Know

  • Don’t lift the lid: Every time you take a sneak peek, you lose 15 minutes of heat. Trust the process.
  • Cook once, eat twice: Double the recipe and freeze the leftovers for another time. Just thaw the peanut butter chicken curry in the fridge and reheat in the microwave until piping hot.

Peanut Butter Chicken Curry

Slow cooked peanut butter chicken curry

Serves: 4 Prep time: Cook time:
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Ingredients

1 white onion, finely chopped
4 garlic cloves, crushed
1 inch piece of fresh root ginger, peeled and finely chopped
1 large red chilli, finely chopped
600g skinless chicken thighs
100g peanut butter (no added sugar)
1 x 400g tin peeled plum tomatoes
1 tbsp tandoori curry powder
1 star anise
2 tsp Thai fish sauce
2 tsp reduced salt soy sauce
1 tsp Chiu chow chilli oil
1 lime, 1/2 juiced, 1/2 cut into wedges
1 tbsp cornflour
2 tbsp Greek yoghurt
Large handful of fresh coriander leaves, finely chopped

Instructions

Step 1
Place the onion, garlic, ginger and red chilli in a small blender and add a splash of water to get it moving. Blitz to a paste and decant into your slower cooker or Instant Pot with the chicken thighs, peanut butter, peeled plum tomatoes, curry powder, star anise, Thai fish sauce, soy sauce, Chiu chow chilli oil and lime juice.

Step 2
Mix the cornflour with a splash of cold water in a small ramekin and add to the curry. Mix well and season generously. Place the lid on top and cook on low for 4 hours.

Step 3
Once cooked, stir in the Greek yoghurt, coriander leaves and garam masala. Season to taste and garnish with the chopped peanuts on top. Serve with rice and lime wedges on the side.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Peanut Butter Should I Use?

Supermarket shelves can be a minefield because of the amount of options available. As a rule of thumb, look for jars which contain 100% nuts with no added sugars or palm oils.

A lot of own-brand products are free of nasties and half the price of more established brands like Sunpat and Skippy.

What’s The Difference Between Plum and Canned Chopped Tomatoes?

Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour.

It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce.

What is Chiu Chow Chilli Oil?

This Chinese condiment should probably come with a disclaimer. It is a seriously HOT chilli oil, made using dried and salted chilli peppers, soybeans, soy sauce, garlic and sugar.

A drizzle of this will jazz up any dish and add a fiery kick some people crave. Use sparingly.

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Easy Chicken Korma
ChickenCurryDinnerOne potRecipe

Easy chicken korma

by Michael Catling

Ready in just 20 minutes, this chicken korma is the perfect curry for kids and fussy eaters as it’s super creamy and not too spicy.

This healthy korma is a gentle introduction to curry making as there’s no fancy techniques or specialist ingredients that will send you on a supermarket treasure hunt.

The beauty of my recipe is that it contains as many shortcuts as it does ingredients, which means anyone can turn them into a kid-friendly curry in under 30 minutes.

Using a pre-made curry paste and a blender for the onion, garlic and ginger cuts the cooking and prep time in half, plus you can even buy ready-diced chicken if you really want to keep the washing up to a minimum.   

Traditionally, cream is used to thicken and finish the sauce but unless you plan on making any desserts before it goes off, I’d recommend using Greek yoghurt instead. It’s far healthier that way and you can then use the leftovers for breakfast tomorrow morning. Now that’s clever cooking and proper planning.

How To Make Easy Chicken Korma

Tips & Notes To Know

  • Not a fan of almonds? Try blitzing a handful of cashews or pistachios and use them as the base for the sauce instead.
  • Make it spicier: If you can handle a little heat, add some fresh chillies or a dash of deggi mirch (an Indian chilli powder) to the onions.
  • Go meat free: Replace the chicken with tofu, paneer or mixed vegetables.
  • Make ahead: Curries always taste better the next day. You can also store any leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer.

Easy Chicken Korma

Easy chicken korma

Serves: 4 Prep time: Cook time:
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Ingredients

1 brown onion, chopped
2 garlic cloves, chopped
2cm piece fresh root ginger, roughly chopped
1 tbsp vegetable oil
4 tbsp korma curry paste
4 skinless chicken breasts, cut into large chunks
4 tbsp ground almonds
50g sultanas and golden raisins
350ml chicken stock
1 tbsp mango chutney
100ml Greek yoghurt (0% fat)

To serve
1 tbsp flaked almonds, toasted

Instructions

Step 1
Add the onion, garlic and ginger to a food processor and blitz to a paste (add a splash of water, if necessary, to help get it moving).

Step 2
Heat the vegetable oil in a pan over a medium heat and tip in the onion paste. Fry for 6-8 minutes, stirring regularly, until golden and fragrant.

Step 3
Add the korma curry paste and continue to stir-fry for 2 minutes, then add the chicken breasts, ground almonds, raisins and sultanas, chicken stock and mango chutney.

Step 4
Bring to the boil, then turn down to a simmer and cover with a lid. Cook gently for 10 minutes or until the chicken is cooked through.

Step 5
Remove the pan from the heat and gently fold through the Greek yoghurt. Season to taste and transfer to a serving dish. Garnish with toasted flaked almonds, if desired.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Serving Suggestions

Frequently Asked Questions

I Have A Nut Allergy. Can I Substitute The Ground Almonds?

Ground almonds are often used in cakes and other bakes to add moisture and sweetness. If you’re looking for a nut-free option, oat flour is a good alternative. It’s not as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor.

What Curry Paste Should I Use?

My advice – as with everything – is to always read the label. If you haven’t heard of some of the ingredients listed, you should maybe question whether this is something you want to be putting into your body.

Supermarket shelves can be a bit of a minefield, but I tend to use brands like Spice Tailor and Mae Ploy which use only natural ingredients without any artificial colours, MSG or preservatives.

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Chicken And Butternut Squash Curry
ChickenCurryDinnerRecipeYeast Free

Mild chicken and butternut squash curry

by Michael Catling

Bookmark this kid-friendly curry for a speedy weeknight meal.

You don’t need any spice pastes or tins of tomatoes to make this gloriously rich and creamy curry. It’s slightly hotter than a korma but the spices are limited to a mild curry powder, garam masala and a little sprinkling of red chilli.

The butternut squash brings the sweetness, while the natural yoghurt helps to lighten and thicken the sauce.

Tenderising the chicken thighs beforehand might seem like a bit of a faff, but doing so makes the meat juicier and lets the flavour of the curry sauce penetrate the muscle fibres better.

A win-win, some might say.

How To Make My Mild Chicken And Butternut Squash Curry

Tips & Notes To Know

  • Don’t overcrowd the tray: Make sure the butternut squash chunks are spread out in a single layer so air can circulate between them – this helps them roast instead of steam.
  • Watch for curdling: Yoghurt can split if heated too quickly or at high temperatures. To prevent this, mix the natural yoghurt with a little of the sauce in a bowl first, then gradually stir it back into the rest of the curry off the heat.
  • Make ahead: It’s true that curries taste better the next day. Make ahead if possible so the flavours can meld together. It will take about 10 minutes to reheat again on the hob.

Chicken And Butternut Squash Curry

Mild chicken and butternut squash curry

Serves: 4 Prep time: Cook time:
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Ingredients

1 tsp ground turmeric
1 lemon, juiced
500g boneless chicken thighs, skin removed and cut into chunks
1 butternut squash, peeled and cut into 2cm chunks
2 tbsp vegetable oil
1 banana shallot, finely chopped
4 garlic cloves, finely chopped
Thumb size piece of fresh root ginger, peeled and finely chopped
1 large red chilli, finely chopped, plus a few slices for garnish
2 tbsp tomato purée
3 tbsp mild curry powder
8 dried curry leaves
500ml chicken stock
250ml natural yoghurt (0% fat)
1 tsp garam masala

To serve (optional)
Fresh coriander, leaves only, finely chopped
1 tbsp flaked almonds, toasted

Instructions

Step 1
Preheat the oven to 200C. To tenderise the chicken, mix the turmeric and lemon juice together in the bowl and toss in the chicken pieces to coat. Leave for 10 minutes.

Step 2
Place the butternut squash chunks in a small roasting tin and coat in half the oil. Season well and roast in the oven for 30-35 minutes, turning once, until caramelised and tender.

Step 3
Heat the remaining oil in a large frying pan and brown the chicken for 3-4 minutes until nicely coloured. Remove and set aside.

Step 4
In the residual oil, tip in the shallots and cook for 5 minutes or until soft and translucent, adding a splash of water if it starts to catch. Toss in the garlic, ginger and red chilli and cook for 2 minutes more, stirring regularly.

Step 5
Add the curry powder and tomato purée and cook out for 2 minutes to remove the bitterness, then add the chicken pieces back to the pan with the curry leaves and cover with chicken stock.

Step 6
Bring the curry sauce to the boil, then turn down to a gentle simmer and cook for 10-15 minutes or until the chicken is cooked through and the curry has thickened nicely.

Step 7
Remove from the heat and gently stir through the natural yoghurt, butternut squash and garam masala. Divide between bowls and top with the coriander leaves, sliced red chilli and flaked almonds, if desired, before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Serving Suggestions

Frequently Asked Questions

How Do You Prepare A Butternut Squash?

  1. A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple.
  2. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier.
  3. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end.
  4. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted.
  5. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into chunks to reduce the cooking time.

How Do I Know If The Chicken Is Cooked Through And Safe To Eat?

The juices should be pale gold and clear. If there are traces of blood, return the chicken to the pan for a few minutes before checking again.

If you have a digital thermometer to hand, simply stick the probe into the thickest part of the meat. The internal temperature should be at least 79ºC (175ºF). This handy guide will help.

Chicken or turkeyInternal temperature
Breast73ºC / 165ºF
Thigh79ºC / 175ºF
Drumstick79ºC / 175ºF
Wing79ºC / 175ºF
Whole bird73ºC / 165ºF (at breast)
79ºC / 175ºF (at thigh)

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Mango Chicken Curry
ChickenCurryDinnerRecipeYeast Free

Chicken tikka and mango chutney curry

by Michael Catling

A fruity twist on a tikka masala, this curry-in a hurry leans heavily on your spice cupboard (and a jar of mango chutney) to produce an irresistible sauce in 30 minutes.

A curry always goes down a treat in my household, and this is a cheap and simple way to make it without using any jars of curry paste

Instead, I’ve relied on a few store cupboard spices, plus a tin of chopped tomatoes, to produce a lip-smackingly good curry sauce that will be on your table in half an hour.

It’s comparable to a tikka masala in heat, but a touch sweeter thanks to the addition of mango chutney. A couple of tablespoons swirled through the sauce at the end really does make a big difference.

How To Make My Chicken Tikka And Mango Chutney Curry

Tips & Notes To Know

  • Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take less than a minute for the spices to darken and release their aroma, so keep a close eye on them. Once toasted, leave to cool before blitzing to avoid clumping. 
  • Don’t scrimp on flavour: Good-quality stock and tomatoes are the key to a full-bodied sauce. Mutti is my go-to brand for canned tomatoes, while frozen chicken bone broth ‘pucks’ from M&S are like liquid gold and far lower in salt than dried stock cubes.
  • Switch up the protein: Don’t be tied to using chicken. For a quicker cook, add some prawns for the final 4 minutes of cooking or leftover meat from your Sunday roast to cut your food waste.

Mango Chicken Curry

Chicken tikka and mango chutney curry

Serves: 4 Prep time: Cook time:
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Ingredients

1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp ground fenugreek
1 banana shallot, roughly chopped
4 garlic cloves, chopped
Thumb size piece of fresh root ginger, peeled and chopped
2 tbsp hot tikka curry powder
2 tbsp vegetable oil
1 x 400g can chopped tomatoes
300ml chicken stock
4 skinless chicken breasts, cut into large chunks
1 orange pepper, deseeded and cut into chunks
2 tbsp mango chutney
1 tsp garam masala

To serve
Small handful of fresh coriander, finely chopped,

Instructions

Step 1
Toast the cumin seeds, mustard seeds and coriander seeds in a dry frying pan for 1 minute or until fragrant and starting to pop.

Step 2
Tip the seeds into a blender with the fenugreek, shallot, garlic, ginger, curry powder and half the oil. Add a splash of water to get it moving, if needed, and blitz to a paste.

Step 3
Heat the remaining oil in the frying pan over a medium heat and add the curry paste. Cook for 5-10 minutes, stirring regularly, until deep golden in colour, adding a splash of water if it starts to catch too much.

Step 4
Stir in the chopped tomatoes and chicken stock, then bring to the boil. Reduce the heat to a gentle simmer and add the chicken and peppers. Continue to cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.

Step 5
Remove from the heat, adjust the seasoning if necessary, and stir through the mango chutney and garam masala. Divide between bowls and scatter over the coriander before serving.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Serving suggestions

Frequently Asked Questions

I Have A Nut Allergy. What Can I Use Instead Of Ground Almonds?

Ground almonds are often used in curries to add creaminess and sweetness without using cream or coconut milk.

If you’re looking for a nut-free option, oat flour is a good alternative. It’s not quite as rich as ground almonds, but it has a similar texture and a slightly sweet taste. You can make your own by blitzing rolled oats in a food processor.

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