Chicken chickpea curry

• 2 onions
• 4 cloves of garlic
• 1 thumb-sized piece of ginger
• 2 yellow peppers
• 1 cube chicken stock
• 1-2 fresh red chillies
• ½ a bunch of fresh coriander
• 1 teaspoon runny honey
• 1 level teaspoon ground tumeric
• 2 teaspoons curry powder
• 8 higher-welfare chicken drumsticks
• olive oil
• 1 x 400 g tin of chickpeas
• 1 teaspoon tomato purée
• 320 g basmati rice
• 1 lemon

• Optional:

• fat-free natural yoghurt, to serve

Method

'Pukka' is an Indian word for the real deal or authenticity, hence the name of this dish. It's not because I'm a cocky Essex boy, nor, as some not-so-nice journalists once said, because of my annoying 'estuary accent' (whatever that means). Anyway, this curry is delicious – the meat falls off the bone, it's great value and it looks phenomenal.

Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.

Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of salt and pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.

With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

Curry Banana

Ingredients

1/3 cup sunflower seed oil
2 onions, diced
1/2 cup curry powder
1 1/2 tablespoons ground cumin
4 teaspoons ground turmeric
1 1/4 teaspoons salt
1 teaspoon white sugar
1 tablespoon ground ginger
1 teaspoon chili powder
1 1/4 teaspoons ground cinnamon
1 1/2 teaspoons ground black pepper
4 teaspoons curry paste
8 cloves garlic, pressed
1 (10 ounce) can tomato sauce
2/3 cup plain yogurt
2 bananas, diced
3 tomatoes, chopped
1/4 cup flaked coconut
Directions

Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.

Brinjal Prawn Curry

Ingredients
1/2 lb Prawn medium side
1/4 lb Brinjal cut into 1 by 2 inch slice
1/4 lb tomato chopped
1/2 tb cumin
1/2 tb mustard
1/2 tb turmeric
1 tb cumin, 2tb mustard, 3 green chilli, coriander leaves, 4 cloves of garlic and a
quarter inch of ginger grind all these ingredient into a paste with 2 tb of water
Salt to taste
5 tb of oil
1/2 cup of water

Method
First clean the prawn.
Take 2 tb of oil in a frying pan, and fry the brinjal until golden brown. Keep the fried
brinjal aside.
Then take 2 tb of oil and fry the prawn in low heat until golden brown.
Keep the prawn fried aside and take 1 tb of oil and and when oil start to heat add
the 1/2 tb of cumin and 1/2 tb of mustard.
Then add the chopped tomato and then stare for couple of second and let it cook
for 2 to 5 minute and then add the fried prawn first and stir well and then add the
brinjal and add the paste and turmeric and salt to taste and let it cook for 5 minute
and add 1/2 cup of water.
And keep your pan in high heat upto boiling point then reduce the heat and keep it
in low to medium heat for 5 minute. And your curry is ready serve hot with rice.