Jalfrezi (A Stir Fry Curry)

 Mushroom Curry

 Kashmiri Chicken Curry

 Bombay Curry

1 ½ lb (675 g) Skinless breast of Chicken or Lean
Meat, cubed
3 tbsp CURRY CLUB Ghee
2 tsp Cumin Seeds
2-3 Garlic Cloves, chopped
1 in. (2.5 cm) Cubed Ginger, chopped
2 tsp Turmeric
4 tbsp CURRY CLUB Tikka Paste
2-6 Fresh Green Chillies, sliced
1 Green and/or Red Pepper sliced and cut into diamonds
6 Cherry Tomatoes, halved
2 oz (50g) CURRY CLUB Creamed Coconut, grated
2 tsp Garam Masala
A few leaves of fresh coriander
Salt to taste

Method

Heat the ghee in the karahi, wok or large frying pan.  Stir in the cumin seeds for a few seconds.  Add the garlic and continue stir frying for 30 seconds.  Add the ginger and continue for a further minute.  Add the turmeric and a splash of water and, when sizzling again add the curry paste.  Now add the meat/chicken pieces and stir until evenly coloured and are lightly sizzling (if meat used, stir fry until cooked).  Add the chillies, pepper and tomato and
stir fry for 10 minutes.  Add the Garam Masala, fresh coriander, creamed coconut and salt to taste then stir fry for a final 5-10 minutes.  Check that the meat is cooked through then serve at once with Indian bread or fluffy plain rice and CURRY CLUB Hot Mango Chutney.

Mushroom Curry

2 tbls oil
1/2 tsp cumin seeds
1/4 tsp black peppercorns
4 green Cardamom pods
1/4 tsp ground turmeric
1 onion finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp garam masala
1 green chilli, finely chopped
2 cloves garlic, crushed
1" piece of root ginger, Grated
14 oz can chopped tomatoes
1/4 tsp salt
6 cups button mushrooms, halved
chopped fresh coriander to Garnish

Method

Heat the oil in a large saucepan over moderate heat and fry the cumin seeds, peppercorns, cardamom pods and ground turmeric for 2-3 minutes, stirring constantly. Add the onion and fry for about 5 minutes, until golden. Stir in the ground cumin, coriander and garam masala and fry for a further 2 minutes. Add the chilli, garlic and ginger and fry for 2-3 minutes, stirring constantly to prevent the spices from sticking to the pan. Add the tomatoes and salt. Bring to the boil and simmer for 5 minutes. Add the mushrooms. Cover and simmer over a low heat for about 10 minutes. Garnish with
Coriander.

2 tsp corn oil
2 medium onions, diced
1 bay leaf
2 cloves
1 inch cinnamon stick
4 black peppercorns
1 baby chicken about 1 1/2 lb, skinned and cut into 8 pieces
1 tsp garam masala
1 tsp grated fresh root ginger
1 tsp crushed garlic
1 tsp chilli powder
1 tbsp ground almonds
2/3 cup plain yogurt
2 green eating apples, peeled , cored and roughly sliced
1 tbsp chopped fresh coriander
2 tbsp flaked almonds, lightly toasted, and fresh coriander leaves to garnish

Method

Heat the oil in a non-stick wok or heavy-based frying pan and fry the diced onions with the bay leaf, cloves, cinnamon and peppercorns for about 3-5 minutes. Add the chicken pieces and continue to stir fry for at least 3 minutes. Lower the heat and add
the garam masala, ginger, garlic , salt, chilli-powder and ground almonds and continue to stir-fry for 2-3 minutes. Pour in the yogurt and cook, stirring , for a couple more minutes. Add the sliced apples and chopped coriander. Cover and cook over a gentle heat for 10-15 minutes. Check that the chicken is cooked through and serve immediately, garnish with the flaked almonds and whole coriander leaves.

1kg(2lb) beef or lamb
1 tbsp ghee or oil
2 onions, chopped
2 cloves garlic, crushed
2 green chillies, chopped
1 tbls grated fresh ginger
1 1/2 tsp turmeric
1 tsp ground cumin
1 tbsp ground coriander
1/2-1 tsp chilli powder
1 tsp salt
400g (14oz) can tomatoes
1 cup coconut milk

Method

Cut the beef or lamb into 3cm (1") cubes.Heat ghee or oil in a large pan.Cook the onion, stirring,until just soft. Add garlic, chillies, ginger,turmeric, cumin, coriander and chilli powder. Stir until just heated through. Add the meat and cook, stirring, over high heat until the meat cubes are well coated with spice mixture and browned all over. Stir in the salt and undrained, crushed tomatoes;
simmer, covered for 1-1 1/2 hours, or until the meat is tender. Add the coconut milk and stir; simmer, uncovered, for another 5 minutes or until sauce has thickened slightly. Serve garnished with fresh coriander leaves