Yeah, there’s a lot of recipes today- I’ve been a little light on posts but not on actual cooking of food and stuff. These are all yeast and dairy free, thanks to the top tips of The Intolerant Gourmet by Anna Kendrick. Unlike most books for allergies, this book isn’t full of complete crap, but genuinely tasty ideas and clever substitutions.
Three recipes here, but all together they make everything you need from the takeaway, save for the naan, as I am a snob in regards to these, and will only settle for a Keema Naan, cooked in a tandoor oven. Unsurprisingly, I don’t have a clay fired oven at home.
Chicken Rogan Josh
Rogan is a great curry for all tastes. Everybody can live with a tomatoey base, and the almonds give it a lovely sweet note.
I had a cold when I made mine, so went for sinus relieving heat. By all means leave out the dried chillies and seeds if you prefer a mellower kick!
- 2 chicken breasts, diced
- 400g fresh tomatoes
- Garlic Oil
- 1 fresh red chilli
- 2 dried chillies
- 2 tsp cumin
- 1 tsp ground ginger
- 1 tbsp coriander
- 4 cardamom pods, crushed
- 150ml vegetable stock
- 2 tsp garam masala
- 5 tbsp ground almonds
First, prepare your tomatoes. Bring a saucepan of water to the boil, and at the boil, add the tomatoes and take off the heat. Leave for 5 minutes, then run under a cold tap quickly. Remove the skins (they should peel away easily) and put the peeled tomatoes in a bowl and hack at them with a knife. You could just used tinned tomatoes, but the citric acid they use is artificially made as a byproduct of mould. Mould is good for cheese, not tomatoes. Euch.
Mix the spices and chopped up dried chillies in a small bowl. Warm a little oil in a saucepan, over a low to medium heat. Add the fresh chilli and cook for about 5 minutes, till soft. Pour in the spice mix and the chicken and stir together so everything gets nicely coated, then add the stock and the tomatoes, bring to a simmer, and cook with the lid on for 30 minutes.
Remove the lid and stir in the ground almonds and garam masala, and cook for another 5 minutes, until the sauce is thick and unctuous.
Stir through some fresh coriander, if you like, and serve.
Sweet Potato Saag
Saag is my favourite side since about 13 years ago, when somebody suggested it as a good veggie option. Saag aloo is lovely, but the sweet potato gives it a little more depth of flavour.
- 750g sweet potato, peeled and cubed.
- 100g spinach
- 1tbsp garlic oil
- 2 tbsp neutral oil, like groundnut
- 2 tomatoes, diced
- 1 red chilli
- 1 inch piece of ginger
- 200ml (half a can) coconut milk
- 1tbsp coriander
- 1tbsp turmeric
- 2tsp cumin
- 2 tsp garam masala
Preheat the oven to 210c. Add the diced sweet potato to a roasting tin, and toss in a tablespoon of neutral oil, and a tablespoon of garlic oil. toss in the oil, then add the ground coriander, cumin and turmeric, and get them coated in this. Put this in the oven for half an hour.
Leave everything for 20 minutes… Chop up your ginger and your chilli, and using the last tbsp of oil, gently fry these till soft, then add the roasted sweet potatoes and mix well.
Add the coconut milk, garam masala, diced tomatoes and spinach, and give it a good stir, then bring to the boil and simmer for 5 minutes, until the spinach has wilted and everything has come together nicely.
Two down, one to go!
Almond Basmati Rice
This is really simple, and bright yellow, and more interesting than boiled white rice. That is all.
- Rice. You choose, based on your preference, I used wholegrain basmati
- Turmeric- enough to turn the rice yellow.
- Chopped almonds
- Lemon zest
Pretty simple. Toast the chopped almonds in a pan for about a minute, then set aside in a bowl, and mix in the lemon zest.
Add a little oil to a pan, throw in the rice and turmeric- enough to turn it all yellow, then add water and cook according to the instructions on the packet.
Once cooked, stir through the almonds and zest. And you’re done. Except for that naan. If you enjoyed the recipe, I accept payment in ethnospecific ovens.