If you are looking for something hot and spicy to tempt your appetite, but don’t want yet another takeaway, here are three very easy recipes to try. Cooking fresh tasty food with spices and curry pastes is much simpler than you might think.
Chicken Madras (3-4 servings)
Named for the city of Madras in India, this hearty spicy dish will definitely need a cooling side of rice or naan!
- 1 onion, peeled and diced
- 3 tbsp of madras spice paste
- 1 tbsp vegetable oil
- 2 tbsp yoghurt
- 300ml water
- 4 chicken breasts, cut into chunks
- 250g can of chopped tomatoes
- Handful of fresh chopped coriander
- Rice or naan bread to serve
- Heat the vegetable oil in a large frying pan, add the onion and fry for three minutes.
- Stir in the madras spice paste and fry for a further two minutes.
- Add the chicken pieces and cook for 15-20 minutes, making sure they are covered with the paste. If it looks too thick, add a little water.
- Next add the chopped tomatoes, yoghurt, and coriander, and cook for another 10-15 minutes, or until the chicken is tender. Season with salt to taste.
- Serve with rice or naan (or both).
Chilli Con Carne (4 servings)
This recipe is ideal for families, or to make in batches and store in the freezer for those days when you are just too tired or busy to cook!
- 2 tbsp olive oil
- 2 large onions, diced
- 3 large garlic cloves, chopped
- 2 tbsp mild chilli powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1kg lean minced beef
- 400g can chopped tomatoes
- 2 beef stock cubes
- 2 large red peppers
- 3 x 400g cans of red kidney beans, drained
- Heat the oven to 150°C/fan 130°C/gas mark 3.
- Heat the olive oil in a large frying pan and fry the onions for 8 minutes.
- Add the garlic, spices, and oregano and cook for one minute.
- Gradually add the mince, stirring well until browned.
- Stir in the tomatoes, add half a can of water, and crumble in the stock. Season to taste.
- Transfer to a casserole dish and cook in the oven for 1 hour, adding the peppers halfway through.
- Serve with salad and rice or tortilla chips.
Vegetable Tikka Masala (Serves 4)
This is a great flavoursome recipe for those who love spices but avoid meat and fish.
- 1 jar of Tikka Masala sauce
- 120g of mixed peppers, diced
- 2 green courgettes, diced
- 120g mushrooms, sliced
- 110g broccoli florets
- Handful of chopped coriander
- 2 tbsp olive oil
- Salt to taste
- Heat the olive oil in a pan, add the peppers and mushrooms, and fry for two minutes.
- Add the courgettes and broccoli and fry for five minutes.
- Pour in the jar of Tikka Masala sauce and stir through all the vegetables until coated.
- Cover the pan and leave to simmer for 20 minutes.
- Add seasoning to taste.
- Garnish with the handful of chopped coriander.
If you are looking for discount food online, visit our website today.