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

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    Ingredients:
    4 Chicken Breast Fillets
    4 tbsp natural yoghurt
    1/2 tsp Red Chilli Powder
    1/2 tsp Salt
    2 tbsp Vegetable Oil
    1/2 tsp turmeric
    Method:
    This is a lighter dish that the lamb tikka and although only lightly spiced it is succulent and very tasty. Essentially the tikka sauce is a cut-down version of the standard tandoori sauce (which is why it is included here).
    Cut each breast fillet into six equal-sized chunks then dry with kitchen paper. Place all other ingredients in a bowl and whisk until smooth. Add the chicken pieces to this, mix well, cover with clingfilm and refrigerate for a minimum of six hours (preferably for 12 hours or more).
    When ready pre-heat your oven to at least 220ºC (430ºF) then shake-off the excess marinade from the chicken and place the pieces on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of ten minutes, or until cooked through.
    Serve immediately with lemon wedges and a yoghurt mint sauce.
    Chicken Shashlick
    Chicken Shashlick is a traditional Pakistani recipe for a classic chicken, bell pepper and tomato curry with soy sauce.
    Ingredients:
    1kg (2 lb) boneless chicken meat, cut into 3cm (1 in) cubes
    2 tsp salt
    1 tsp hot chilli powder
    2 green bell peppers, cut into 3cm (1 in) chunks
    6 medium onions, sliced into chunks
    6 small, hot, green chillies, sliced into fine rounds
    500g (1 lb) tinned, chopped, tomatoes
    120ml (1/2 cup) tomato purée
    3 tbsp soy sauce
    3 tbsp oil
    Method:
    Add the oil to a pan and use to gently fry the chicken until cooked through (about 15 minutes). Add the onions and chillies and fry for 1 minute then add the bell peppers and fry for 1 minute more before adding he chopped tomatoes and tomato purée. Stir to combine then add the remaining ingredients. Bring to a gently simmer and cook for about 30 minutes, or until the bell peppers are soft but still retain a bite.
    Serve hot with boiled rice.
    Murga aur Kanguchi  (Chicken and Mushrooms)
    Murga aur Kanguchi (Chicken and Mushrooms) is a traditional Indian recipe for a classic dish of chicken cooked with mushrooms in a chilli, ginger and garlic sauce flavoured with curry spices.
    Ingredients:
    2 tbsp olive oil
    1 large onion, thinly sliced
    2 garlic cloves, thinly sliced
    1 tsp ginger, finely chopped
    1/4 tsp crushed chilli flakes
    1 tsp ground turmeric
    1.3kg (3 lb) whole chicken cut into 6 serving pieces
    2 cloves
    1/4 tsp ground cinnamon
    1/4 tsp black pepper
    1 tsp salt
    4 green cardamom pods, crushed
    225g (1/2 lb) small mushrooms (your preference)
    1 large tomato, finely chopped
    Method:
    Heat the oil in a wok or pan and use to fry the onions, garlic and ginger for about 5 minutes, or until soft. Now stir-in the chillies and turmeric and fry for 1 minute more before adding 1 tbsp water to form a paste. Bring to a rapid boil and cook for 1 minute before adding the chicken.
    Fry for 5 minutes, turning frequently, until the chicken is browned all over. Now add 60ml (1/4 cup) water along with the cloves, cinnamon, pepper, salt and cardamoms. Stir well to combine then add the mushrooms and tomato. Fry for 1 minute then add 250ml (1 cup) more water.
    Bring the mixture to a boil, reduce to a simmer then cover the pan and cook for about 30 minutes, or until the chicken is tender and cooked through. Remove the lid of the pan and bring the mixture back to a boil. Continue cooking briskly until the sauce is thick then serve immediately on a bed of rice.
    Gadjar Murghi Meetha  (Chicken and Carrot Stew)
    Gadjar Murghi Meetha (Chicken and Carrot Stew) is a traditional Indian recipe for a classic dish of chicken cooked with carrots in a ginger, garlic and onion sauce flavoured with lemon juice and spices.
    Ingredients:
    2 large carrots, coarsely grated
    2 tbsp olive oil
    1 garlic clove, finely chopped
    1 tsp ginger, finely chopped
    1 onion, finely chopped
    1/4 tsp ground turmeric
    1 tsp salt
    1/2 tsp freshly-ground black pepper
    1.3kg (2 lb) chicken meat,