Archive for the ‘Yoghurt’ Category

Red Pepper Soup with Olive lemon and Yoghurt

March 7, 2017

Chicken Jafrezi Blackened Peppers and Tomato Rice (Jamie Oliver)

July 27, 2016

Chicken Jafrezi Blackened Peppers and Tomato Rice (Jamie Oliver)

Smoky Veggie Chilli Sweet Gem and Cheesy Jacket Spuds (Jamie Oliver)

July 27, 2016

Smoky Veggie Chilli Sweet Gem and Cheesy Jacket Spuds (Jamie Oliver)

Blueberry Maple and Pecan Tart

July 27, 2016

Blueberry Maple and Pecan Tart Blueberry Maple and Pecan Tart 2

Mulligatawny Soup (Adam Liaw)

January 12, 2016

1 tbsp each butter and olive oil

1 large onion, finely diced

3 cloves garlic

1½ tbsp curry powder

1 tsp garam masala

2 tsp salt

1 can diced tomatoes (400g)

1.5L chicken stock

½ cup washed uncooked brown rice, or jasmine rice

1 Granny smith apple, peeled and finely diced

1 carrot, peeled and finely diced

1 small sweet potato, peeled and finely diced

2 cups cooked shredded chicken (optional)

coriander and yoghurt, to serve



  1. Heat a large pot over high heat and fry the onion and garlic in the butter and olive oil. Add the curry powder, garam masala, salt and tomatoes and fry for a minute until the spices are fragrant.
  2. Add the chicken stock and the brown rice and simmer covered for one and a half hours, stirring occasionally. Add the apple, carrot and sweet potato and simmer for a further 30 minutes. Adjust for seasoning with a little salt if necessary.
  3. Stir through the Shredded chicken and a little yoghurt, and scatter with chopped coriander to serve.

Yougurt Honey and Pistachio Cheesecake

November 17, 2015

Yougurt Honey and Pistachio Cheesecake

Chicken Tikka Masala (Madhur Jaffrey)

November 14, 2015

Probably created in Britain, chicken tikka masala – or CTM as it is often called – is easily the most popular Indian curry in the UK today. And yet nobody is quite clear about its origins. It is possible that a chef in Birmingham, with too many tandoor-roasted chicken pieces (“tikkas”) left over, decided to reheat them in a quick stir-fried curry sauce. However it originated, it is here to stay.

The tikkas need to marinate for six to eight hours. Serve with Indian breads or rice. I prefer chicken thighs but you may use breasts if you wish.

Serves 4–6
For the chicken tikka
boneless, skinless chicken thighs or breasts 675g, cut into 2½cm chunks
salt 1¼ tsp
lemon juice 3 tbsp
root ginger 1 tbsp, peeled, finely grated
garlic cloves 2, finely grated or crushed
ground cumin 1 tsp
paprika 1 tsp
chilli powder ½–¾ tsp
whipping cream 6 tbsp
garam masala ½ tsp
olive or sunflower oil 3 tbsp

For the masala
olive or sunflower oil 4 tbsp
onions 140g, halved and finely sliced
root ginger 1 tbsp, peeled, finely grated
garlic cloves 5–6, crushed
ground coriander 1 tbsp
turmeric ½ tsp
chilli powder ¾ tsp
paprika 2 tsp
yogurt 4 tbsp
medium tomatoes 2, peeled and very finely chopped
chicken stock 350ml
salt ¼ tsp, or to taste
garam masala ¼ tsp
corianderleaves 4 tbsp, chopped

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chilli powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chilli powder and paprika. Stir for 10 seconds, then add a tablespoon of the yogurt. Stir and fry until it is absorbed. Add the remaining yogurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for seasoning and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 centimetres (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken.

Serve immediately.
From Madhur Jaffrey’s Curry Nation by Madhur Jaffrey

Sticky Sausage and Potato Salad

November 5, 2015

Sticky Sausage and potato salad

Spiced Squash and Carrot Soup

November 5, 2015

Spiced Squash and Carrot Soup

Lemon Yoghurt Drizzle Cake

October 12, 2015

lemon yoghurt drizzle cake