James Martin Curry Sauce Food

JAMES MARTIN'S BUTTER CHICKEN

Steps:

• Blend the chilli powder, cumin, garam masala, coriander, 3 garlic cloves, turmeric, cinnamon, ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.
• Put the chicken breasts in a bowl and pour over the marinade, mixing to coat. Marinate in the fridge for 1 hour.
• Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.
• Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes, until the marinade has browned and the chicken is just cooked through.
• Meanwhile, heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute, until fragrant. Add the remaining garlic, chillies and tomatoes and simmer for 4-5 minutes.
• Add the grilled chicken and cook for a further 4-5 minutes, until the sauce has thickened slightly and the chicken is cooked through.
• Whisk in the chilled butter a little at a time, then add the cream and simmer for another 2 minutes. Season, to taste, with salt and freshly ground black pepper. Keep warm.
• Meanwhile, make some chapatis, pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water, pulling the flour in from the inner edges of the well to combine, until the mixture comes together as a soft dough. Knead until soft, smooth and elastic.
• Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick.
• Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred, about 20 seconds on each side. When the chapati is cooked, bubbles will form at its surface. Brush the cooked chapatis with the melted butter.
• Serve the butter chicken with the chapatis.

BEEF CURRY

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

LAMB CURRY

Steps:

• Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
• Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.
• Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.
• Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.
• Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.
• Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
• Serve onto warmed plates with steamed basmati rice alongside.

BASIC CURRY SAUCE

Steps:

• Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
• Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

CHIP SHOP CURRY SAUCE

Steps:

• Heat the butter in a large saucepan over a medium-low heat and tip in the onions, garlic and ginger and fry for 12-15 mins until soft but not coloured. Stir in the curry powder, turmeric, raisins, vinegar and star anise, and fry for 1 min more, then pour in the chicken stock, bring to the boil and simmer very gently for 30 mins, stirring so it doesn't catch on the bottom.
• Lift out the star anise, mix the cornflour with 2 tbsp water and stir into the sauce. Simmer for 5 mins, stirring constantly until you have a thickened silky sauce. Pour into a blender and blitz until smooth, or use a hand blender. Squeeze in lemon juice to taste. Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you're ready to eat.

FISH, CHIPS AND CURRY SAUCE

Steps:

• For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened.
• Add the plain flour and curry powder and cook for a couple of minutes.
• Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.
• Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.
• For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).
• Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment - it is ready to use when the mixture starts to bubble.
• Dip the sole fillets into the batter and deep fry until golden-brown and cooked through - about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.
• Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving.

JAMES MARTIN'S LAMB CURRY W BASMATI RICE

Steps:

• Preparation method 1.Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside. 2.Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened. 3.Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. 4.Add the flour and cook for a further minute. 5.Add the tomatoes and coconut milk and heat to bring to a simmer. 6.Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. 7.Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. 8.Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted. 9.Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well. 10.Serve onto warmed plates with steamed basmati rice alongside