curry

Keep Calm and Curry On!

We’re a nation who loves their curries, so it’s only fitting we celebrate them with National Curry Week.

From jalfrezi to massaman curry, from India to Thailand, from mild to fiery hot, there’s a curry out there for everyone. To celebrate National Curry Week, our resident chef has recreated two of the most popular curries. And now you can celebrate your favourite curries easily at home, with so many fantastic ready made paste and sauces from brands such as Thai Taste, Pataks and Waitrose Cooks’ Ingredients, now available at British Corner Shop.

Thai Green Curry – Serves 4

A signature dish from Thailand, Thai Green Curry is aromatic, creamy and oh-so-tasty. It has just the right amount of gentle heat, and the Thai Taste Green Curry Paste has done all the hard work for you. This recipe is easy to whip up and we think it’s the perfect mid-week supper to share with friends and family.

curry

Ingredients:

1tbsp coconut oil.

1 x onion, peeled and finely diced.

1 x can of Coconut Milk – we like Waitrose Cooks’ Ingredients Organic Coconut Milk or Blue Dragon Coconut Milk.

100g Thai Taste Green Curry Paste.

6 x chicken thighs, cut into chunks.

1tsp Thai Taste Fish Sauce.

6-8 baby sweetcorn, halved.

1 x aubergine, sliced and diced into small pieces.

2 x Waitrose Cooks’ Ingredients Kaffir Lime Leaves.

To serve – handful of fresh coriander, roughly chopped, and basmati rice.

Method:

  1. Heat the coconut oil in a wok or a deep frying over a low heat, and then add the onions. Cook gently until they have softened, careful not to burn.
  2. Add 1tbsp of coconut milk and then stir in the Thai Taste Green Curry Paste. Mix together for a couple of minutes until the aromas are released.
  3. Next, add the chicken and stir to coat with the paste. Stir fry for a couple of minutes and then add the vegetables.
  4. Stir in the fish sauce, remaining coconut milk and simmer for 10 minutes until the chicken and vegetables are cooked.
  5. Once cooked, add a sprinkling of coriander and serve with the basmati rice.

curry

Chicken Tikka Masala Curry – Serves 4

A delicious and aromatic Anglo-Indian curry, with tandoori spices, which is guaranteed to keep the whole family happy. Make sure you’ve got plenty of Pataks pappadums, garlic and coriander naan breads and mango chutney on hand for dipping into the curry and mopping up the tasty sauce.

curry

Ingredients:

1tbsp olive oil.

1 x onion, peeled and finely diced.

1 x green chillies, de-seeded and finely chopped.

1 x thumb-sized piece of ginger, finely chopped.

1 x garlic clove, peeled and finely chopped.

1 x jar of Waitrose Cooks’ Ingredients Tikka Curry Paste.

6 x chicken thighs, cut into chunks.

1 x can of essential Waitrose Chopped Tomatoes.

100ml water.

200ml essential Waitrose double cream.

To serve: – handful of fresh coriander, roughly chopped, and basmati rice.

Method:

  1. In a large pan, which has a lid, heat the olive oil on a low heat. Add the diced onions and allow to cook gently until they have softened.
  2. Add the garlic, ginger and green chillies to the pan, and cook for a couple of minutes.
  3. Once the onions and other ingredients have softened, stir in the Waitrose Cooks’ Ingredients Tikka Curry Paste and then add the pieces of chicken. Mix everything together and allow the chicken to stir fry for 5 minutes.
  4. At this stage, you could add any vegetables you might fancy. We like broccoli, mushrooms and baby sweetcorn! 
  5. Pour in the can of essential Waitrose Chopped tomatoes and water, bring to the boil, pop the lid on and simmer for 15 minutes.
  6. After 15 minutes, when the chicken is cooked through, remove the lid for and add the double cream. Simmer for a further five minutes.
  7. Serve immediately with rice and a handful of coriander on top.

curry

What’s your favourite curry? Share you recipes and pics below, or over on our Facebook page.

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