Goan 'Kashmiri chilli madras', naan bread & braised rice - By Paul Ainsworth

Name: Goan 'Kashmiri chilli madras', naan bread & braised rice - By Paul Ainsworth
Ingredients: 10 g yellow mustard seeds; 10 g fenugreek seeds; 8 g ground cumin; 5 green cardamom pods, whole; 8 g garam masala; 4 g ground coriander; 4 g coriander seeds; 10 g cumin seeds; 4 g ground turmeric; 4 g ground ginger; 15 curry leaves; 4 red chillies, chopped; 4 garlic cloves, chopped; 50 g vegetable oil; 60 g tomato paste; 100 g water; 6 chicken thighs, boneless, marinaded in 30g curry paste for 2 hours; 2 Tbsp vegetable oil; 2 sweet onions, large, thinly sliced; salt, as needed; 35 g curry paste; 1 stalk lemongrass, bashed; 2 kaffir lime leaves; 500 g tomatoes, chopped; 10 g sugar; 10 g white wine vinegar; 1 tin coconut milk; 10 g mild curry powder; 200 g cherry tomatoes, cut in halves; 20 g fresh coriander, chopped

Difficulty

Medium

Time

170 min

Author

Paul Ainsworth

Ingredients

Servings

To make the curry paste

10 g yellow mustard seeds
10 g fenugreek seeds
8 g ground cumin
5 green cardamom pods, whole
8 g garam masala
4 g ground coriander
4 g coriander seeds
10 g cumin seeds
4 g ground turmeric
4 g ground ginger
15 curry leaves
4 red chillies, chopped
4 garlic cloves, chopped
50 g vegetable oil
60 g tomato paste
100 g water
6 chicken thighs, boneless, marinaded in 30g curry paste for 2 hours

To make the curry

2 Tbsp vegetable oil
2 sweet onions, large, thinly sliced
salt, as needed
35 g curry paste
1 stalk lemongrass, bashed
2 kaffir lime leaves
500 g tomatoes, chopped
10 g sugar
10 g white wine vinegar
1 tin coconut milk
10 g mild curry powder
200 g cherry tomatoes, cut in halves
20 g fresh coriander, chopped

Naan breads

370 g strong white bread flour
200 g natural yoghurt
30 g ghee, or melted butter, plus extra for brushing the finished naans
2 tsp nigella seeds
1 tsp baking powder
5 g dried yeast, dissolved in 50 g warm water
0.5 tsp salt
5 g coriander, chopped (to garnish)
sea salt, as needed, (for finishing)

Braised rice

60 g unsalted butter
1 star anise
0.5 tsp turmeric
2 cardamom pods
½ cinnamon stick
1 clove
½ onion, finely diced
250 g basmati rice, washed
500 ml vegetable stock, or chicken stock
salt, as needed, for seasoning
pepper, as needed, for seasoning

Utensils

Saucepan, 2 Bowls, Saucepan large, Frying pan, Casserole Dish, Dough Hook

Instructions

Step 1: First, make your curry paste

In a saucepan, sightly toast the yellow mustard seeds, fenugreek seeds, ground cumin, green cardamom, garam marsala, ground coriander, coriander seeds, cumin seeds, ground turmeric, ground ginger, and curry leaves. After 1-2 minutes add the chopped red chillis and chopped garlic. Add the oil to bring together and soften.

Once spices have been gently cooked, add the tomato paste and cook again making sure not to burn the paste and spices.

Add the water and bring the paste to a simmer. Allow to cool a little, then blitz well in the Kenwood food processor, store in a jar in the fridge until needed.

To marinade your chicken thighs

Place your chicken thighs in a bowl. Add 30g of your curry paste and spread the paste all over the chicken. Cover the bowl and marinade the chicken in the fridge for at least 2 hours.

Step 2: To make your curry

In a large saucepan over a medium to high heat, add a tablespoon of vegetable oil and place your marinated chicken thighs skin side down. Colour the chicken on both sides then remove from the pan, and place on a tray for later.

Roast your sliced onions in the pan that you used to sear the chicken. Add some vegetable oil and a little salt and cook until the onions are a deep brown colour. Move the onions to one side of the pan and add the curry paste, bashed up lemongrass and lime leaves and cook out, then mix all together with the onions.

Now add the chopped tomatoes and cook until thick and all tomato juices have disappeared. Add the sugar and vinegar to the base and mix well. Add the coconut milk and bring to the boil then turn down to a simmer.

Return the seared chicken thighs to the pan and cook for 30 minutes or until tender.

Finish the curry with chopped coriander. If you like your curry extra spicy then add another spoonful of curry paste.

To make your naan bread

Using the Kenwood mixer add all the ingredients to the bowl excluding the coriander and salt for finishing.

Using the dough hook, mix the ingredients on a medium to low setting for 10 minutes. The dough will be wet to start with, but after it has kneaded in the machine it will firm up.

Remove the dough from the bowl and form a ball with your hands. Lightly butter or oil the bowl then place the dough ball back into the bowl and cover with a damp cloth and leave in a warm place for 1 – 1 ½ hours or until doubled in size.

Remove the proven dough from the bowl and divide into 5/6 even size balls then place onto a lightly floured tray and cover with the damp cloth and leave to prove again for 30 minutes.

Heat a large nonstick frying pan. Take a dough ball and roll it out to form your desired naan shape either rounds or tear drops. Add the naan to the hot pan and leave it to dry fry for 2/3 minutes - it should puff up. Turn the naan over and cook for a further 2/3 minutes until the naan is charred in patches.

Keep warm in a low temperature oven until you are ready to serve.

Finish the naan by brushing ghee or melted butter all over followed by a sprinkle of chopped coriander and a pinch of sea salt.

Step 3: To cook your rice

Preheat your oven to 170°C fan

Using a casserole dish with a lid, melt the butter over a medium heat then add the spices and lightly cook for 30 seconds. Add the diced onion and cook until soft and translucent.

Add the washed rice to the pan and stir well. Now pour over the stock and bring to the simmer, then add a pinch of salt and pepper to taste followed by the lid.

Place the dish into a pre heated oven and bake for 20 minutes, then remove from the oven and leave to stand for 5 minutes.

Remove the lid and fork the rice until light and fluffy.