Lockdown has meant many foodies have been missing their favourite restaurants, and curry dishes. These simple dishes are authentic and delicious and have been handpicked by the VisitBradford Team to cook at home.
Chicken Biryani By Shimla Spice
Ingredients
Marinade 500g boneless chicken in the following marinade:
150g low fat natural yoghurt
1 tsp cinnamon
2 cloves garlic chopped
1 tsp cumin
2 tsp ground ginger
rice
2 chopped onion
1 large cup of basmati rice 1⁄2 tsp ground cardamom 1 tbsp vegetable oil
1 tsp turmeric
4 chopped garlic cloves 4 cloves
2 bay leaves
1⁄2 tsp salt
1 tsp garam masala
2 cups chicken stock
Method
Mix all the marinade ingredients with chicken and leave aside whilst you prepare the rest. In a pan heat the oil and gently sauté the onions and garlic, till the onion has turned brown and soft. Add the spices, bay leaves and the marinated chicken, keep stirring until the chicken looks cooked.
Stir in the rice and stock and allow to simmer. When the liquid is simmering put the lid on and turn the heat down very low. Cook for around 20 mins without removing the lid. Make sure the rice and chicken are well mixed and stirred. Check to see if the rice is cooked.
This is a healthy version of the chicken biryani, which can be cooked with different meats, vegetables and seafood.
Murgh Shashlick by kiplings
Ingredients
8 fillets of chicken breast
Marinate
2 tbsp natural low fat yoghurt 1 tbsp olive oil
1 tsp ground
1⁄4 tsp red crushed chillies
1 tsp ground garam masala a pinch of salt & pepper
Hot Platter Base
1 fresh tomato
2 button mushrooms 1⁄4 green pepper 1⁄2 spring onion
1⁄4 of lemon juice
Mutter Sauce
1 tbsp fresh garden peas
1 tbsp olive oil
1⁄2 cup water
1⁄2 tsp coriander seed
1 tsp whole cumin seeds
1⁄2 tsp garam masala
pinch chopped fresh coriander leaves
Roasted Almond Nut Basmati Brown Rice
1 tsp olive oil
1 cup basmati brown rice
1⁄2 chopped Spanish onio
2 crushed garlic cloves
1 tsp turmeric
1 bay leaf
1 green cardamom pods
1 clove
1⁄2 tsp fennel seed
1 cup full dry roasted almond nuts
Method
Succulent pieces of chicken fillets are marinated in natural yogurt, with a Kiplings chef’s special blend of ground dry roasted selection of spices. The chicken fillets are char in tandoor oven or grill and served with char- grilled pieces of onions, peppers, vegetables and tomatoes with a twist of fresh lemon to “tantalise” those taste buds. Served with Kipling’s special sauce of medium strength to combined chicken breast fillets and dry roasted almond nut pillao.
Mustard Aloo Gobi
Ingredients
(serves 4)
1 small cauliflower, cut into small florets 2 medium potatoes, peeled and sliced or diced to the size of cauliflower
1” ginger, finely chopped or grated
4 green chillies, finely chopped
2 tbsp chopped fresh coriander
2 tsp ajwain (carom seeds)
1 tsp mustard seeds
1⁄4 tsp turmeric powder
1 tsp garam masala
1⁄2 tsp lemon juice
salt to taste (max 1 tsp)
2 tbsp mustard oil
Method
Cut cauliflower and potato into equal size pieces and part boil the potato in salted water until half cooked. Remove them and keep aside. Blanch the cauliflower florets in the same water and keep it separately. We even added a pinch of turmeric powder in the water while boiling the vegetables.
Heat mustard oil in a thick narrow bottomed karahi (Wok) until it really reaches the smoking point and you can see fumes coming out, the oil should literally burn to get the amazing and special flavour to this curry. (Very important step) From now the real action begins and you should be really quick in adding the ingredients to the hot oil. Keep the flame in medium now. Add turmeric to the burning oil and immediately add ajwain and mustard seeds and wait for the crackle. Add finely chopped and grated ginger to it and quickly sauté it. Be careful not too burn any of the spices. Add finely chopped green chillies and again sauté for a minute.
Add the part boiled potatoes and fry them until you see the brown specks appear on them. You can do this part over the high flame. Now add the cauliflower florets and continue frying on medium to high flame until you see the brown specks appear on all the vegetables and are cooked and yet crispy. Now add garam masala and chopped coriander to it and mix well. Mix in the lemon juice and remove it from stove.
Serve it hot and fresh to enjoy the flavours and the crispiness of the vegetables. Best served with a seasoned tandoori roti!
Spinach, Aubergine & Chickpea Curry
Ingredients (serves 4)
2 medium potatoes
sea salt and freshly ground black pepper 1 large aubergine
2 level tsp ground cumin
2 level tsp ground coriander
1⁄2 level tsp ground turmeric
1 level tsp ground chilli powder
1 white onion
a 2.5cm piece of fresh ginger
3 cloves of garlic
1 x 410g tin of chickpeas
500g fresh baby spinach
a small bunch fresh coriander
2 tbsp vegetable oil
5 cardamom pods
1⁄2 tsp black mustard seeds
1⁄2 x 400g tin of coconut milk
7 level tbsp low-fat natural yoghurt
Method
Peel and slice the potatoes into 2cm chunks, then cook in salted boiling water on a medium heat for roughly 10 to 12 minutes, or until almost tender, then drain. Slice the aubergine into 2cm chunks. Add the dried spices to a bowl along with a small pinch of sea salt and freshly ground black pepper. Mix together, then add the aubergine chunks. Use your hands to toss everything together until evenly coated, then leave to one side to absorb the flavours. Peel and slice the onion. Peel and finely grate the ginger. Peel and finely chop the garlic. Drain the chickpeas. Wash and drain the spinach, then spin dry in a salad spinner. Pick and chop the coriander leaves, saving a few back to garnish. Finely chop the stalks.
Heat the oil in a large pan on a medium heat, then add the cardamom pods and mustard seeds. Give it a quick stir and after around 20 seconds add the ginger and garlic. Continue cooking and gently stirring for 1 to 2 minutes, or until the garlic starts to change colour. Add the onion and chopped coriander stalks and continue frying for around 5 to 10 minutes, or until the onion is soft but not coloured. At this point, add the aubergine and cook for a further 5 minutes, stirring every now and again to stop it from sticking.
Add the drained chickpeas, cooked potatoes and coconut milk. Give everything a good stir and cook on a low heat for around 10 minutes – feel free to add a splash of water if it starts to look a bit dry. Add the spinach and chopped coriander leaves and stir well. Once the spinach has wilted, reduce to a low heat and stir through the yoghurt.
Have a taste and adjust the seasoning, if necessary. Sprinkle with reserved coriander before serving.
Shop For The Ingredients
The following Bradford Markets are open for business Oastler Centre, Keighley Market and St. James’s Wholesale Market with social distancing in mind. Some stalls offer delivery for fresh produce including fruit & vegetables, herbs.
If you prefer to order a takeaway use Eat:Drink Bradford guide for suggestions, support local.
Enjoy good food.
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