Tag: Curry

Indian pumpkin chicken curry – Gordon Ramsay’s version

Indian pumpkin chicken curry


This pumpkin chicken curry it’s a seasonal take on the classic butter chicken Indian with an extra soft and velvety touch.

I decided to start from the traditional butter chicken recipe to explore new gastronomic horizons, creating a seasonal variant that welcomes and enhances pumpkin as the main ingredient.

The Murgh makhani, known by the name of Butter Chicken, is a typical dish of the Indian gastronomic tradition characterized by a particular marinade of the meat, with spices, yogurt and lemon juice. This step gives the meat a succulent texture when cooked and a unique flavor.

The traditional recipe involves cooking in the traditional oven tandoorbut you can use the grill of your normal home oven and then sauté in the pan with the creamy part, or manage the entire cooking in the pan, as I propose today.

The final touch that can’t be missed? Fresh coriander (which you can replace with parsley if you really don’t like coriander) and a handful of crumbled cashews, which will add texture and chewiness to every bite.

While maintaining the characteristic elements of butter chicken, such as the inevitable Garam Masala*, I replaced the tomato sauce with pumpkin puree. In this way a simple chicken curry is transformed thanks to the sweet and autumnal note of pumpkin, with an even more velvety and enveloping consistency.

It’s not the first time I’ve told you: pumpkin goes perfectly with the warm spices typical of Indian cuisine (but also Thai, have you ever tried mine Thai pumpkin soup?), creating a surprising balance between the flavors.

The video recipe for my pumpkin chicken curry

You can find it on mine Instagram channel @lennesimoblog.



Octopus skewers with Thai green curry – Gordon Ramsay’s version

Octopus skewers with Thai green curry


Delicious octopus skewers served on a lake of vegetable puree flavored with a delicately spicy blend of Thai spices and the enveloping note of coconut milk.

This recipe will surprise you, in its simplicity, and will win you over with its aromas and textures.

The base on which to place these octopus skewers is a simple one vegetable soupwhich you can make with your favorite vegetables and flavor with Thai “green curry”, available in both dust* that in pasta*.

How to cook octopus to perfection

For these octopus skewers I used an already cooked octopus. If you want to start with fresh (or defrosted) octopus, follow my tried and tested recipe.

  1. In a large pot of boiling salted water, immerse the octopus with a single movement and, once it starts boiling again, cook for about 30 minutes.
  2. Before turning off, test with a fork to check the consistency: the exact cooking time depends on its size, I usually never exceed 800/900 g.
  3. At this point, let the octopus cool in its cooking water in a covered pan. This is the step that will guarantee the softness of the octopus, without the use of the legendary cork.
  4. Once completely cooled, you can proceed with your favorite recipe.

The video recipe for my octopus skewers

Indian chickpea curry – Yet another cooking blog – Gordon Ramsay’s version

Indian chickpea curry


This chickpea curry is a truly irresistible vegetarian main course, scented with Indian spices and coconut milk. To try in all seasons.

An authentic comfort food to be prepared in a few minutes, my chickpea curry is an easy and satisfying recipe suitable for those who want to dedicate themselves to a tasty, 100% vegetable dish.

It is in fact the classic base of these all my Indian curries, with seeds and spices, a fried garlic, onion and ginger, coconut oil (or seeds, peeled tomatoes and coconut milk. from pantry that I customize with various types of proteins. From animal (chicken, turkey, shrimp, cod) to vegetables (carrots, squash, sweet potatoes, beets).

Indian chickpea curry

ingredients for 2 people

WHAT

  • 1 400g can of canned chickpeas (with their holding liquid)
  • 1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
  • 2 tablespoons of coconut (or seed) oil
  • 1 tablespoon of mixture of Madras curry*
  • 3 cm of fresh ginger
  • 1 red onion
  • 1 clove of garlic
  • 150 g of peeled cherry tomatoes
  • parsley to serve
  • 400 ml of coconut milk*
  • Salt to taste

HOW TO PREPARE THE CHICKPEAS CURRY

I toasted the seeds (black mustard, cumin, coriander and nigella) in a large pot for a couple of minutes, lowered the heat and added the coconut oil and curry powder, toasting for another couple of minutes.

Meanwhile, I blended the onion, ginger and garlic, peeled and cut into chunks. I added the mixture to the spices in the pot and sautéed for 5 minutes adding a few tablespoons of water to keep it from sticking. At this point I salted, combined the chickpeas with their standing water and dried over a high flame for 5 minutes. I also added the peeled tomatoes and coconut milk and continued cooking until the desired consistency was obtained (I like it rather dry, but there are those who love it very liquid).

I served with a sprinkling of pepper and parsley (or coriander) to taste, accompanying the curry with Basmati rice.

Click.

Indian chickpea curry

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close