curries and casseroles

Curries are top of many people’s lists of favourite meals and casseroles are almost foolproof for novice chefs because you simply throw them together and leave them to cook themselves. I’ve included chilli con carne in this chapter as it is another popular spiced dish served with rice.

tandoori chicken

with naan bread, cucumber raita and salad

serves 4

storecupboard ingredients

shopping list

extra equipment

1 Pull all the skin off the chicken. Holding each portion firmly, gently pull the limb until you see where the joint is, then cut through the joint to make two pieces. Place in a shallow dish. Using a sharp knife, make several cuts in the flesh right through to the bone.

2 Cut the lemon in half and squeeze the juice from one half. Cut the other half into four wedges for garnish.

3 Mix two-thirds of the yoghurt with the lemon juice, a small squeeze of garlic purée, a large squeeze of tomato purée, 2 good pinches of ground ginger, 1 tbsp each garam masala and paprika and a good pinch of chilli powder. Spoon all over the chicken pieces and rub in well with the back of a spoon. Cover and chill in the fridge for several hours or, preferably, overnight.

5 When ready to cook, preheat the oven to 200°C/400°F/gas mark 6. Lift the chicken pieces out of the dish and place well apart on a baking sheet. Cook for 20 minutes.

6 While the chicken is cooking, make the cucumber raita. Cut off about a quarter of the cucumber and grate on the coarse side of the grater. Squeeze out most of the moisture with your hand and place the cucumber in a small bowl. Add 2 tsp dried mint and the rest of the yoghurt. Mix well and season with salt and pepper. You can add a tiny squeeze of garlic purée too, if you like. Chill until ready to serve.

7 Remove the baking sheet from the oven and pour off any liquid. Return it to the oven and cook for a further 20 minutes until the chicken is cooked through.

8 Meanwhile, prepare the salad ingredients, but don’t put them in a salad bowl or make any dressing. Put the naan breads on the bottom shelf of the hot oven for 3–4 minutes to warm.

9 Put a pile of lettuce on the side of each plate. Arrange cucumber, tomato wedges and onion rings over. Put the naan breads on the plates and top each with two pieces of chicken. Garnish with a wedge of lemon. Serve with the cucumber raita.

tandoori fish

with red rice and beans

serves 4

storecupboard ingredients

shopping list

extra equipment

1 Put the fish on a board, skin-side down. Make a small cut at one end of the fish between the flesh and the skin. Hold the skin firmly between your finger and thumb and scrape and push the flesh off the skin, pulling the skin as you go. Cut the fish into four pieces.

2 In a large shallow dish, mix the yoghurt with 1 tbsp lemon juice and 1 tsp each of ground cumin and coriander and ½ tsp each of turmeric and chilli powder. Add a good pinch of salt and then turn the fish over in the mixture. Leave to marinate for 2 hours.

3 Turn on the oven to 180°C/350°F/gas mark 4. Lift the fish out of the marinade and place in a baking tin. Bake in the oven for 20 minutes, brushing with the remaining marinade halfway through cooking.

4 While the fish is baking, empty the can of tomatoes into a saucepan with half a canful of water. Put over a high heat until the mixture boils. Add 175 g/6 oz/¾ cup rice and stir well. Cover with a lid, reduce the heat to very low and cook for 10 minutes.

5 Meanwhile, cut both ends off the beans and cut each one into three pieces. Add to the rice after 10 minutes, re-cover, put plates under the lid to warm, and continue to cook for a further 10 minutes until the rice and beans are cooked and the rice has absorbed the liquid.

6 Chop a small handful of fresh coriander and add to the rice. Stir well.

7 Pile the rice on to the warm plates and top with the fish. Cut the lemon into wedges and use to garnish the plates.

top tip!

raj-style beef madras

with coconut, raisins and chutney

serves 4

storecupboard ingredients

shopping list

extra equipment

1 Cut the meat into bite-sized pieces, discarding any fat or gristle. Heat a large knob of butter or margarine in a saucepan. Add the meat and fry (sauté), stirring, over a high heat, until lightly coloured. Lift out with a draining spoon and put on a plate.

2 Slice the onions. Put half in a small bowl and cover with clingfilm (plastic wrap).

3 Put the rest of the onion into the saucepan and fry for 3 minutes. Add 1–2 tbsp curry powder and 1 tbsp flour and stir for 2 minutes.

4 Take the pan off the heat. Measure 300 ml/½ pt/1¼ cups water and gradually stir it into the mixture. Crumble in the stock cube, and add a small squeeze of garlic purée, a good squeeze of tomato purée, salt and pepper and 2 tbsp mango chutney. Return the mixture to the heat and cook, stirring until it thickens.

5 Put the meat back into the sauce. Heat until boiling, then turn the heat down as low as it will go. Cover and leave to cook very gently for 2½ hours, stirring occasionally. If the meat looks as though it is getting too dry, add a little more water.

6 When the curry has been cooking for 2 hours, cook the rice.

7 Put four plates on top of the curry pan, under the lid, to warm.

8 Peel and slice the bananas into a small serving bowl. Sprinkle all over with lemon juice – this will prevent browning.

9 Prepare the tomato and green pepper and put into another small bowl.

10 Put desiccated coconut, raisins and mango chutney into three other bowls.

11 Spoon the rice on the warm plates, top with the curry and serve with the accompaniments.

keema curry

with cardamom rice

serves 4

storecupboard ingredients

shopping list

extra equipment

1 Chop the onions.

2 Heat 2 tbsp oil in a large saucepan over a moderate heat. Add the onions and cook, stirring, for 3 minutes until the onions are transparent but not browned.

3 Add the minced beef and cook, stirring, for 5 minutes until the meat is browned all over and all the grains are separate.

4 Add 2 tbsp curry powder and stir for 1 minute. Add 1 tsp ground ginger, a small squeeze of garlic purée, 300 ml/½ pt/1¼ cups water, a handful of frozen peas and a good squeeze of tomato purée. Stir well and bring it up to the boil. Turn down the heat and leave it to cook for 30 minutes, stirring occasionally. Put plates to warm over the pan for the last few minutes.

5 While the curry is cooking, cook the rice, adding 8 cardamom pods to the boiling water.

6 Taste the curry and season with salt.

7 Spoon the rice on to the warm plates, add the curry and serve with mango chutney.

eastern lamb

with onion rice

serves 4

storecupboard ingredients

shopping list

extra equipment

1 Cut the lamb into bite-sized pieces, discarding any fat.

2 Put a small squeeze of garlic purée into a medium-sized saucepan. Add 1 tsp each of ginger, cumin, coriander and turmeric. Stir in the yoghurt and a sprinkling of salt and pepper.

3 Stir in the lamb and leave to stand for 10 minutes.

4 Meanwhile, slice the onion.

5 Cut both ends off the beans and cut each one into three pieces.

6 Put the lamb over a moderate heat and cook for about 20 minutes, stirring occasionally (the mixture will curdle and look watery at first and then will gradually dry out).

7 Cook the rice, adding 1 tsp turmeric to the water. Add the beans after 5 minutes’ cooking time.

8 Turn on the oven at the lowest setting and put in plates to warm. Meanwhile, heat 2 tbsp oil in a frying pan. Add the sliced onion and fry (sauté) for 5 minutes over a fairly high heat until golden brown. Remove from the pan with a draining spoon and drain on kitchen paper (paper towels).

9 Add a small handful of raisins and almonds to the frying pan and fry, stirring, until the nuts are brown. Remove from the heat immediately or they will burn.

10 Stir the fried onions into the drained rice. Pile the rice on to the warmed plates and spoon the lamb mixture on top. Sprinkle with coconut and the fried raisins and almonds. Serve with mango chutney.

top tip!

chilli con carne

with boiled rice

serves 4

storecupboard ingredients

shopping list

extra equipment

1 Put a large saucepan of water on to boil and add 1 tsp salt.

2 Chop the onion.

3 Place the onion in another large saucepan with the minced beef. Cook over a high heat, stirring all the time, until the meat is no longer pink and all the grains are separate.

4 Add ½ tsp chilli powder (or to taste) and the same of ground cumin. Stir for 1 minute.

5 Add the contents of the can of beans (including the liquid) and the contents of the can of tomatoes. Stir well.

6 Sprinkle a little dried oregano over the surface with some salt and pepper and a good squeeze of tomato purée. Stir well and heat until the mixture bubbles.

7 Turn the heat down to low and let it simmer very gently. Stir once or twice to prevent sticking.

8 While the chilli is simmering, cook the rice in the pan of boiling water.

9 When the rice is nearly cooked, put four plates to warm on top of the pan of chilli. Cut the iceberg lettuce in half. Put one half in the fridge for use on another occasion. Slice the other half into thin shreds.

10 Grate a good chunk of cheese on the coarse side of a cheese grater.

11 Spoon the cooked rice into nests on the warm plates. Spoon the chilli into the centre and serve with lots of shredded lettuce and grated cheese.

top tip!

rich beef and tomato casserole

with jacket potatoes and baked courgettes

serves 4

storecupboard ingredients

shopping list

extra equipment

1 Chop the onion.

2 Scrub the potatoes and prick all over with a fork.

3 Preheat the oven to 160°C/325°F/gas mark 3.

4 Put the meat in a plastic bag with 4 tbsp flour and a little salt and pepper. Hold the bag firmly and shake to coat the meat in the flour.

5 Heat 3 tbsp oil in a flameproof casserole dish over a fairly high heat. Add the onion and the meat and fry (sauté), stirring all the time, until the meat is browned on all sides.

6 Add the can of tomatoes, a good squeeze of tomato purée and a small squeeze of garlic purée. Stir well and continue to heat until it is bubbling.

7 Stir in 1 tsp dried basil and add another good sprinkling of salt and pepper.

8 Cover with a lid and place on the centre shelf of the oven. Put the potatoes on the same shelf. Cook for 2 hours.

9 While the casserole is cooking, slice the courgettes, discarding the ends. Put enough olive oil in a roasting tin just to cover the base. Add a small squeeze of garlic purée and a pinch of salt and stir to mix. Put in the courgettes and turn over in the oil to coat completely.

10 Place the courgettes on the shelf near the top of the oven above the casserole and potatoes and cook for the remaining casserole cooking time. Put plates in to warm for the last few minutes.

11 Stir the casserole, spoon a little soured cream on top and serve with the jacket potatoes and the courgettes.

top tip!

chicken in red wine

with sesame seed potatoes and mangetout

serves 4–6

storecupboard ingredients

shopping list

extra equipment

1 Pull the skin off the chicken. Snip the bacon into small pieces. Peel the onions and leave whole. Wipe the mushrooms.

2 Melt a good knob of butter or margarine and 1 tbsp oil in a large frying pan. Add the chicken and brown all over. Lift out of the pan and put in the casserole dish.

3 Add the bacon and onions to the frying pan and fry (sauté) quickly, stirring for 2 minutes. Transfer to the casserole with a draining spoon and add the mushrooms with the bouquet garni sachet.

4 Turn the oven on to 190°C/375°F/gas mark 5. Blend 3 tbsp flour with a little water in a measuring jug. Gradually stir in half the bottle of red wine. Pour into the frying pan and cook, stirring until thick and bubbling. Pour into the casserole. Season, cover with a lid and cook in the centre of the oven for 1¼ hours.

5 As soon as the chicken is in the oven, scrub the potatoes and cut each one into 4–6 pieces, depending on size.

6 Pour enough olive or sunflower oil in a roasting tin to cover the base. Turn the potatoes in the oil to coat completely. Sprinkle with salt and a small handful of sesame seeds. Put on the top shelf of the oven, above the casserole, and cook for about 1 hour until browned and cooked through.

7 About 15 minutes before the chicken will be cooked, put serving dishes and plates in the oven to warm.

8 Heat about 1 cm/½ in water in a small saucepan with a pinch of salt. Cut the stalks off the mangetout. When the water is boiling, add the mangetout, cover with a lid and cook for about 4 minutes until tender. Drain in a colander in the sink, then put in a warmed serving dish in the oven.

9 Using a draining spoon, transfer the potatoes to a warmed serving dish and keep warm. Remove the casserole from the oven, stir and discard the bouquet garni. Taste and season, if necessary. Serve with the sesame seed potatoes and the mangetout.

top tip!

sherried chicken casserole

with jacket potatoes and peas

serves 4

storecupboard ingredients

shopping list

extra equipment

1 Chop the onion.

2 Wipe the mushrooms to remove any soil, then cut into halves or quarters, if large.

3 Turn on the oven to 180°C/350°F/gas mark 4. Heat about 3 tbsp oil in the casserole over a fairly high heat. Add the onion and fry (sauté) for 2 minutes, stirring. Add the chicken, skin-sides down and brown for 3–4 minutes, turning once.

4 Add the mushrooms.

5 Open the can of tomatoes and pour all over the chicken. Add a good slosh of sherry or vermouth and crumble in the stock cube round the sides. Sprinkle mixed herbs, salt and pepper lightly over the surface. Wait until the liquid is bubbling, then cover with a lid. Put in the oven and cook for 1½ hours.

6 As soon as the chicken is in the oven, scrub the potatoes and prick all over with a fork. Thread two potatoes on each of two metal skewers. Place in the oven either on the same shelf as the casserole or above it.

7 About 15 minutes before the casserole is due to be ready, put plates to warm in the oven and put about 1 cm/½ in water in a small saucepan. Place over a fairly high heat and add a pinch of salt. When the water boils, add a handful of peas per person. Cover with a lid and cook for 5 minutes. Drain in a colander in the sink, then rest the colander over the saucepan and cover.

8 Take the potatoes out of the oven and slide them off the skewers. Make a cross-cut in the top of each and squeeze gently to open slightly. Put on the warm plates and add a small knob of butter or margarine to each. Serve the casserole with the jacket potatoes and peas.

top tip!

chicken and mushroom casserole

with oven-cooked vegetable rice

serves 4

storecupboard ingredients

shopping list

extra equipment

1 Pull most of the skin off the chicken. Mix 2 tbsp flour with a little salt and pepper in a plastic bag. Add one chicken portion at a time and shake the bag to coat the portion in flour.

2 Wipe the mushrooms to remove any soil and cut into slices. Turn on the oven to 180°C/350°F/gas mark 4.

3 Heat 2 tbsp oil in a casserole dish over a fairly high heat. Add the chicken and brown all over. Lift out of the casserole and put on a plate.

4 Turn down the heat to moderate. Add 1 tsp curry powder and the mushrooms and cook, stirring, for 1 minute.

5 Stir in the can of soup and wait until it bubbles. Return the chicken to the casserole and turn over in the sauce. Cover with a lid and cook on the shelf below the centre of the oven for 2 hours.

6 When the chicken has been cooking for about an hour, peel and grate the carrots on the coarse side of a grater.

7 Heat a knob of butter or margarine in another casserole dish over a moderate heat. Measure 225 g/8 oz/1 cup rice and stir into the casserole until every grain is glistening. Stir in the carrots and two handfuls of peas.

8 Add 600 ml/1 pt/2½ cups water and crumble in the stock cube. Turn up the heat and stir until bubbling. Sprinkle with salt and pepper. Cover with a lid and transfer to the shelf above the centre of the oven. Cook for 20 minutes – no longer. Put the plates to warm in the oven for the last few minutes.

9 Remove the rice from the oven, lift off the lid and stir gently with a fork. Spoon the rice on to the warm plates and top with the chicken and sauce.

top tip!