COOK: 40 Minutes
For the dumplings:
750 g natural yogurt
100g chickpea flour
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp sugar
1/2 tsp garam masala
Thumbnail-sized piece of fresh ginger, finely chopped
2 tbsp sunflower oil
1 tsp fennel seeds
1/2 tsp asafoetida
Sunflower oil for shallow frying
For the sauce:
2 tbsp sunflower oil
1/2 tbsp cumin seeds
1 finely chopped onion
200 g natural yogurt
1/2 tsp turmeric powder
2 tbsp freshly-ground coriander
2-3 whole dried red chillis
salt, to taste
2 green chillies, sliced lengthways
6 small cherry tomatoes
6 fine green beans
1 red pepper, sliced
1 tsp sugar
fresh ginger, Julienned
1 medium bunch fresh coriander, including stalks, chopped
½ a lemon, juice only
Brown the chicken in a little groundnut oil and then put to one side until required.
Blend the onion, chillies, ginger and garlic together in a food processor, and blitz into a smooth puree.
In a pan set over medium heat, dry-roast the cumin and coriander seeds and peppercorns until aromatic and a shade or two darker, then grind and set aside.
Heat the oil in a large pan set over a medium heat.
Add the onion puree mixture, roasted ground spice mix, red chilli powder, turmeric, and mango powder to the pan.
Sauté, stirring frequently, for 6 – 8 minutes, until the mixture has reduced down.
Stir in the tomatoes and let simmer for 10 minutes.
Add the chicken, coconut milk, and salt and pepper. Reduce the heat to low and simmer, covered, for 45 minutes – 1 hour, until the chicken has cooked through.
Stir in the chopped coriander, and serve with rice or chapatti.
For more authentic Indian recipes, Anjula Devi’s fantastic ‘how to’ recipe book comes with top tips and a glossary of spices, it includes step-by-step instructions for Anjula’s masala base, as well as easy-to-follow recipes for chicken curry, chicken biriyani, stunning samosas and perfect pakoras plus lamb, prawn, vegetarian and vegan dishes, starters, rice, breads and chutneys. Find out more and buy the book for £5.99 here.
And if you’re looking for the right kit to help you make them, Lakeland have worked with Anjula to create the Authentic India range of products. From flavouring curries to fluffing chapatis, every one is designed specifically for the job in hand.