Tag: Indian

Indian pumpkin chicken curry – Gordon Ramsay’s version

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.

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

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).

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.

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Aloo curry: cream of Indian potatoes – Gordon Ramsay’s version

Potatoes, broth and spices: the ingredients list of this aloo curry is short, but I assure you that its aroma and flavor will be full of tasty nuances.

There are many versions of Aloo Curry, but the one I want to share with you is my favorite. “Aloo” which in Indian means “potato”, the undisputed protagonist of this fragrant and very simple recipe. A poor dish, but rich in taste.

ingredients for 2 people

WHAT

300 g potatoes (peeled)
1 tablespoon of seeds (black mustard, cumin, coriander and nigella)
2 tablespoons of olive oil
1 tablespoon of mixture of Madras curry*
3 cm of fresh ginger
1 large shallot
1 clove of garlic
2 cups of vegetable broth
parsley to serve
a few drops of coconut milk or Greek yogurt
Salt to taste

HOW TO PREPARE AN ALOO CURRY – INDIAN POTATO SOUP

First, I toasted the seeds in a large pan, then I combined the oil and the powdered spices. This step is essential to express all the aromas of the spices.

I combined the sautéed shallot, ginger and garlic, peeled and finely chopped and, after a few minutes, I added the potatoes. I let them brown for a couple of minutes, then I covered with the broth, lowered the heat and cooked (if necessary you can adjust with a little water).

At the end of cooking I blended almost all the potatoes with an immersion blender, leaving some whole for a chewable effect, I put it back on the fire for another 5 minutes and I served with fresh parsley (or coriander, if you like) and a few drops of milk coconut.

Click.