Free The Big Book of Curry Recipes by Dyfed Lloyd Evans Page A

pepper, cayenne pepper and sumach.
    Now prepare the chicken by skinning 6 chicken legs and 3 chicken breasts. Then, with a sharp knife make 3 diagonal slashes on each breast and two diagonal slashes on each thigh, going halfway to the bone, then jab each drumstick 4 or 5 times. Put the chicken in the marinade prepared above and thoroughly rub the mixture into each piece. Cover and leave refrigerated for 24 hours. Where possible, turn the chicken 4 or 5 times while it is marinating.
    To cook heat a grill, shake excess marinade from the chicken pieces and cook for 4–5 minutes per side. Then, return the chicken to a casserole dish containing the excess marinade and cook in a pre-heated over at 150ºC (300ºF) for another 20–25 minutes, turning half-way through and basting with the marinade. For extra crispness, dribble a bit of oil along the length of the chicken pieces near the end and place back under the grill.
    Garnish with a thinly-sliced fried onion and slices of lemon cut lengthwise. Serve with pilau rice.
    Chicken Chana Dhal  (Chicken with Lentils)
    Chicken Chana Dhal (Chicken with Lentils) is a traditional Indian recipe for a classic dish of chicken cooked in a tomato and chilli-based curry with yellow lentils.
    This dish has an unusual combination of flavours; the amchoor gives a wonderful tanginess flavour.
    Ingredients:
    2 tsp Amchoor (dried mango)
    6 Bird’s eye Chillies
    1 tsp Black mustard seeds
    1/2 tsp Cayenne pepper
    75g (3 oz) Chana Dhal (Split Yellow Lentils)
    450g (1 lb) Chicken cut into bite-sized pieces
    1 tsp coriander seeds
    4 tbsp corn oil
    4 curry leaves
    1 tbsp Fresh coriander leaves, chopped
    2 Leeks, chopped
    2 Red Tomatoes, chopped
    1 tsp Sea Salt
    Method:
    Rinse the lentils and remove any stones or grit. Place in a saucepan, cover with water and boil until soft but not mushy, about 10 minutes. Drain and set aside.
    Meanwhile, heat a karahi or wok and dry-roast the coriander seeds until they crackle Remove and set aside to cool.
    Heat the oil in the wok then add the leeks, bird’s eye chillies, curry leaves and mustard seeds. Stir-fry on a gentle heat for 3-4 minutes. Add the amchoor, chopped tomatoes, cayenne, sea salt & chicken pieces together with the roasted coriander seeds (after grinding) and stir-fry for about 7-10 minutes. Add the lentils and cook for another couple of minutes.
    Serve garnished with coriander.
    Balti Chicken Pasanda
    Balti Chicken Pasanda is a traditional Indian recipe for a classic Balti-style curry of chicken in a creamy pasanda sauce.
    Ingredients:
    For The Marinade:
    1 tbsp ground almonds
    2 tsp Balti Garam Masala
    1/2 tsp black cumin seeds
    6 black peppercorns
    1 tsp Cayenne Pepper
    3cm (1 in) length Cinnamon Bark
    2cm length Fresh Root ginger, crushed
    1 Garlic Clove
    4 tbsp Greek Yoghurt
    4 Green Cardamom Pods
    1 tsp Sea Salt
    For The Pasanda:
    675g (1 1/2 lb) Chicken, Cubed
    2 tbsp Chopped Fresh coriander leaves
    3 Fresh Green Chillies, chopped
    5 tbsp Corn Oil
    2 Onions
    120ml (1/2 cup) Single Cream
    Method:
    Dry-roast the cinnamon, cardamoms and black peppercorns over a medium to high heat, adding the black cumin seeds towards the end. Allow to cool.
    Mix the yoghurt with the Balti Garam Masala, ground almonds, garlic, ginger, cayenne, chilli, salt plus the dry-roasted whole spices. Add to the chicken pieces, and mix thoroughly so that the chicken is completely coated. Place in the fridge and allow to marinate for at least 2 hours.
    Heat the oil in a karahi or wok and stir-fry the onions for 2–3 minutes. Throw-in the marinated chicken mix, give it a good stir and cook on a medium heat until the chicken is cooked and the sauce thickened (about 15 minutes).
    Mix in the chopped green chillies and coriander and pour in the cream. Keep stirring, bring just to the boil and serve with pilau rice.
    Chicken Tikka
    Chicken Tikka is a traditional Indian recipe for a classic version of chicken in a yoghurt, chilli and turmeric sauce cooked from