Curry Recipes from Anjali Pathak

Did you know that this week (8th-14th October) is National Curry Week? Neither did I until the lovely people at Patak’s sent me a hamper of Indian food and some curry recipes to try out. I love a good challenge and my husband loves curry so I got cooking. The curry recipes were created by Anjali Pathak, the grand daughter of the Pathak family and I will share them with you on here. I was really pleased with how easy they were to make and they tasted really nice as well. If you have time why not have a go making these yourself?

Apricot Chicken – Indian Style (Khubani Murgh)

• Serves 4
• Prep time 10 minutes
• Cooking time 30 min

Ingredients

• 2 tbsp vegetable oil
• ½ tsp (2g) cumin seeds
• 200g onions, chopped
• 450g chicken, diced
• 8 tbsp (125g) Patak’s Balti Curry Paste
• 200g can chopped tomatos
• 4 tbsp (60g) single cream
• 150 g dried apricots, chopped
• 200 ml water
• 2 tsp (10g) fresh coriander, chopped
• 1 tsp (5g) sugar

Method

1. Heat the oil in a pan, crackle cumin seeds for 1 minute then add the chopped onions and cook on medium heat until the onions are soft and golden brown in colour.
2. Add the Patak’s Balti paste and 100 ml water. Simmer until all the water evaporates
3. Add the diced chicken and apricots and cook on high head until the chicken is seared. Add the chopped tomatoes and the rest of the water.
4. Cook on medium heat until the chicken is cooked. Stir in the cream and the sugar.
5. Check the seasoning and add salt if necessary.
6. Garnish with fresh coriander and serve with rice and naan bread.

This is how it turned out when I made it (but I realised afterwards I had forgotten to add the cream!) It was still delicious though and the apricots added a lovely touch of sweetness to the dish. It is served with rice, Patak’s mini poppadums and mini naan breads.

Creamy Lamb Masala (Malai Gosht)

• Serves 4
• Prep Time 15 min
• Cooking time 45 min

Ingredients

• 450 g diced lamb
• 2 tbsp vegetable oil
• 200g onions, sliced
• ½ tsp (2g) cumin seeds
• 50g butter
• 1 tbsp (15g) chopped ginger
• 1 tbsp (15g) chopped garlic
• 7 tbsp (100g) Patak’s Korma paste
• 75g cashew nuts
• 175 ml single cream
• 150 ml water
• 1 tsp (5g) fresh coriander, chopped
• Salt to taste
• 1 tsp (5g) sugar

Method

1. Heat the oil in a pan, crackle cumin seeds for 1 minute.  Add the sliced onions and cook until soft and golden brown in colour.
2. Add ginger, garlic and korma paste with 50 ml of water and simmer until all the water has evaporated.
3. Add the diced lamb and cook on high heat until the lamb is seared. Add cashew nuts, butter and the rest of the water and cook on medium heat until the lamb is cooked.
4. Add the single cream and cook for another 2-3 minutes
5. Check the seasoning and add salt and sugar.
6. Garnish with fresh coriander and serve with rice and naan bread.

This is how it turned out.

It was a lovely mild curry which reminded me of a korma but with a bit of a kick to it. I was really pleased with how easy these recipes were to make and will definitely be trying them again.

What are you cooking for National Curry week? Do let me know.

Disclosure: I was sent a hamper of curry ingredients to prepare the recipes but was not told what to write and my opinions are my own. The recipes are Anjali Pathak’s

Read more:

• Mediterranean Chicken
• Chicken Nachos
• Chicken and Shrimp Recipe