Time 1h Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours). Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes. Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).
Time 8h15m Yield 2-4 meals, 2-4 serving(s) Number Of Ingredients 11 Steps:
Brown onions in frying pan using canola oil. Add garlic and fry for further 3 minutes. add curry paste and fry off for 2 minutes. place mixture into crock pot. deglaze pan with boiling water and add to crock pot. add rest of ingredients except mushrooms and cook on high 2 hours and low for 6-8 hours depending on your crock. Add mushrooms and check seasoning and cook on high for further 1/2 hour. Skim off excess fat before serving.
Time 1h Yield 4 serving(s) Number Of Ingredients 12 Steps:
Melt butter in a Dutch oven or stew pot. Add the onions; cook over low heat, stirring frequently, until onions brown. Add the lamb, coriander, turmeric, cumin, and ginger. Cook, stirring frequently, for 10 minutes. Mix in the salt, ground dried chile, yogurt, and tomatoes; cook, stirring occasionally, until mixture is dry. Add the water; cover and cook 30 minutes, or until the meat is tender. Watch carefully and add a little more boiling water if necessary. Serve with rice or chapati.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
To make the curry paste first peel the garlic and ginger. Heat frying pan on a medium to high heat and add the spices for toasting to the dry pan and lightly toast them for a few minutes, until they are golden brown and fragrant. Then remove the pan from the heat and add the toasted spices to a pestle and mortar and grind until fine (or place them in a good processor or coffee grinder). Once you have ground the toasted spices add them to a good processor and blend with the rest of the ingredients until you have a smooth paste. The recipe finished here so it is assumed you would be using that day, it may keep in a sealed sterile jar for a few days but I do not know for sure.
