S’s mum’s Pakistani Chicken Curry

This was given to me by a work colleague and has been handed down from her mum. It is a simple and classic Pakistani curry that is a family staple. No messing here – just a great curry!

Wot u need
3 medium sized onions chopped
3 chicken breast cut into cubes
1.5 teaspoons of salt
1 tsp ground chilli
¾ teaspoon garam masala
¾ teaspoon grund turmeric
1 cube of frozen garlic (from Indian supermarket) or 1 heaped tbsp of garlic puree
1 cube of frozen ginger (as above) or 1 heaped tbsp of ginger puree
1 cube of green chillies (as above) or 1 level tbsp of chopped green chillies
2 tbsp natural yogurt (live yoghurt from the Indian supermarket is excellent, Greek will do)
400g tin of chopped tomatoes
A handful of chopped coriander
Some veg oil

Wot u do
Chop the onions into very small cubes (I use a manual slicer using the smallest grid)  and place in a non-stick pot, add enough oil to coat the onions and add the salt. Sit the onions and fry, uncovered, until they start to go brown and almost caramalise (roughly 10 minutes). Stir occasionally. Leave on a medium heat.

Add the ginger, garlic, green chilies, ground chilli, garam masala, turmeric and chopped tomatoes. Stir all the ingredients together and cover the pot. Again leave on a medium heat. You need all the ingredients to be mixed together in a nice paste, not too thick, add some water if needed. 10 mins or so.

Add the chicken and put the heat to maximum, don’t cover the pot, stir the chicken occasionally, once the chicken has turned white add the yogurt, again keep stirring. After about 5 mins, turn the heat down to slightly higher than low heat and cover the pot. Leave the chicken to cook for 15 mins, stirring occasionally. Add water if you feel it’s getting too dry. After this time, cook on full heat with the lid off for 5 mins, until you can see the oil bubbles at the top (or transfer to a low cooker and cook on low for two hours or so).

You can slice peppers and add to the chicken at this point and add a little water to get the correct consistency. Cover and cook until the peppers are soft. To garnish sprinkle the chopped coriander.

Serves 4

Air fryer chicken tikka kebabs

The air fryer makes a really good job of skewered chicken. This is a fantastic and easy mid-week meal!

Wot u need
Three chicken breasts
2 tsp paprika
1 tsp cumin
1 tsp garam masala
1 tsp tumeric
1 heaped tbsp yoghurt (full fat Greek or live yoghurt is particularly good)
1 tbsp garlic puree or one cube of frozen garlic
1 tsp oil
Juice of 1 lemon
Salt and pepper
1 tsp red food colouring

Wot u do
This one’s dead simple. Add everything above to make marinade and add the chopped chicken. Leave in the fridge ideal for 24 hours but at least four hours. Add to three skewers leaving a little gap between each chunk to ensure all marinade is cooked. Heat air fryer to 200 degrees c. Place in air fryer for 20 mins turning at the 10 minute mark.

Serves: 2-3 people. Serve with fluffy white rice and drizzle with a simple pakora sauce (two big squirts of tomato ketchup, 1 tsp mint sauce, a little salt. Mix and slowly add cold water till you get a thick but not too thick consistency (chill in fridge for an hour before use).