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Go Spice

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Yemeni Chicken with Rice

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Serves 4

8 chicken drumsticks
140g Greek yoghurt
5 tsp Saba Spice Blend
salt
30g butter
100g onion, sliced
250g basmati rice
1 medium tomato, deseeded and chopped
750ml chicken or vegetable stock

With a sharp knife, make 5 or 6 cuts in each drumstick. Place the chicken in a dish, add the yoghurt, 4 tsp Saba Spice Blend and a pinch of salt. Mix together, rubbing the marinade well into the meat, cover and leave in the fridge to marinate for about 2 hours.

Preheat the oven to 200oC (gas mark 6).

Line a large baking tray with foil. Remove the chicken drumsticks from the marinade and shake off any excess (save that remaining marinade for later). Arrange the chicken on the baking tray, place them in the oven and cook for 20 minutes. Turn them over and brush with the remaining marinade.  Continue cooking the chicken for 15-20 minutes, until cooked through.

Meanwhile, warm the butter in a saucepan over a medium heat. Add the onion and fry for 2-3 minutes. Add the remaining Saba Spice Blend and stir fry for 30 seconds. Add the rice and tomato and stir in, then add the stock, a third at a time, until it is all absorbed. This should take about 10-12 minutes. Add salt to taste. Remove from the heat and leave to stand for about 3 minutes before serving.

Serve the rice warm along with the cooked chicken.

Jalfrezi

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Jalfrezi is a classic British Indian restaurant dish and is prepared by adding precooked meat to a curry sauce.  This recipe uses chicken, but you could use other meats such as lamb.  Other popular versions use prawns or vegetables.  You could also use extra firm tofu or chickpeas. It is very versatile.  Serve with rice or chapattis.

Serves 4

For the marinade

1 tbsp cooking oil
700g chicken breast, cut into bite-sized pieces
pinch of salt
2 tsp Go Spice Jammu spice blend

For the pan

2 tbsp cooking oil
1 medium red onion, halved and thinly sliced
1 large green bell pepper, deseeded and thinly sliced
small handful fresh coriander stalks, chopped (reserving the leaves)
2 medium tomatoes, cut into 6 wedges per tomato
8 green finger chillies, tops removed
1 tbsp fresh ginger, grated
2 garlic cloves, grated
6 tbsp tomato puree
2 tsp Go Spice Jammu curry blend
400 ml water

Tarka garnish (optional)

1-2 tsp cooking oil
1 tsp brown mustard seeds
1 tsp brown mustard seeds
1 tsp cumin seeds

fresh coriander leaves, chopped for garnish

Combine the marinade ingredients in a bowl and cover. Leave to marinate in the fridge for 1 hour.

Heat 1 tbsp of the cooking oil in a large pan over a medium-high heat.  Add the marinated chicken and cook for 5 minutes, stirring occasionally, then remove to a plate. 

Add the remaining oil to the pan, then the onion and bell pepper, and fry for 5 minutes on a medium heat, stirring regularly.  Add the Jammu curry blend and stir fry for about 30 seconds, adding a little of the water, as required. 

Add the grated garlic and ginger to the pan and cook for 1 minute, stirring regularly. Add the green chillies, coriander stalks and the tomato puree with the water.  

Return the chicken to the pan and cook for 3 minutes. Then add the tomato quarters and cook for another 2 minutes, or until the chicken is cooked through.  Stir occasionally. Taste and add more salt if required.

If you opt to make the tarka, for extra flavour, heat the oil in a small frying pan over a medium heat.  Add the spices and fry until they splutter. Pour them over the curry and then sprinkle the coriander leaves on top to finish.

Pork Vindaloo

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Pork Vindaloo is our version of a Goan recipe and is all about taste. Not the intense heat that we all associate with British vindaloos. And using vinegar, a Portuguese influence, brings out the flavours of the spices.

Chicken, Beef, Duck, Lamb or Chickpeas can be used instead of Pork.

Suggested blends: Jammu, Ukhari, Shikara, Newar.

Serves 4 (or 6 with side dishes)

1½ tbsp cooking oil
800g boneless pork shoulder, back fat removed, cut into 3-4 cm cubes
100g red onion, peeled and sliced into half rings
¾ tbsp fresh ginger, peeled and finely grated
3 medium garlic cloves, peeled and crushed to a pulp
4 tsp Go Spice blend
1 medium tomato, peeled and chopped
40 ml cider vinegar
½ tsp salt
1 tsp jaggery or soft brown sugar
water

Pour 1½ tbsp of cooking oil into a large pan on a medium-high heat. When the oil is hot, add the pork cubes and lightly brown on all sides, 2-3 minutes in total. Remove to a plate and set aside.

Add the onion to the pan and stir fry until the onion is starting to brown on the edges, about 3-4 minutes. Now add the garlic and ginger and stir fry for 1 minute.  Add the 2 tsp Go Spice blend and fry for about 30 seconds.  Then add the tomatoes and cook, stirring regularly and scraping the bottom of the pan, for 2-3 minutes, until the tomatoes have softened.

Return the browned pork to the pan with the vinegar, salt, sugar and enough water to just cover the meat. Stir and bring to the boil, then cover and reduce the heat to low.  Cook gently for 30 minutes, stirring occasionally. Remove the lid and stir in the remaining 2 tsp of Go Spice blend. With the lid removed, reduce the liquid until the sauce has thickened and the pork is cooked. Turn up the heat a little towards the end, if required, to reduce the sauce further.

Serve with rice.

Buy Curry Blends

Chicken Tikka Masala

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 Chicken Tikka Masala is very popular in the UK and is essentially a combination of an Indian dish with a British twist. The Indian part of the dish is the marinated chicken pieces, which would be cooked in a tandoor oven, the British part is the addition of the sauce. The marinated chicken can be cooked under a hot grill, then served on the skewers with the sauce poured over, or the chicken can be removed from the skewers and added to the sauce.

Serves 4

For the chicken tikka:
4 boneless, skinless chicken thighs
2 boneless, skinless chicken breasts

For the marinade
juice of 1 large lemon
1 tsp salt
150ml plain yoghurt
2 cloves garlic, crushed
4 tsp Go Spice Tikka Blend

For the sauce:
2 tbsp cooking oil
2 small onions, chopped
4 garlic cloves, crushed
4 tsp Go Spice Tikka Blend
400g ripe tomatoes, chopped
1 tbsp tomato purée
water
1 tsp sugar
70ml whipping cream

small handful of coriander leaves, roughly chopped (optional)

Cut the chicken into bite-sized chunks and put in a bowl. Add the lemon juice and salt, and mix together. Leave to marinade for 30 minutes.

Mix the remaining marinade ingredients together and add them to the chicken. Combine well, making sure the chicken is coated all over. Cover the bowl and leave in the fridge to marinate for at least 2 hours, then bring to room temperature before cooking.

To make the sauce, add the oil and the onions to a large frying pan. Fry over a medium-high heat for 5 minutes, until the onions are softening, stirring regularly. Stir the garlic into the onions and fry for a couple of minutes, stirring, then add the Tikka Spice Blend and stir fry for 30 seconds.

Add the tomatoes and tomato purée plus 200ml water, bring to a simmer, turn the heat down to medium and cook for 15 minutes, until the tomatoes are soft.

Meanwhile, heat your grill as high as it goes, and thread the chicken on to skewers, pushing the pieces well together. Put on a baking sheet lined with foil and place it close to the top of the grill. Grill for 6 to 8 minutes on each side, until nicely charred at the edges.

Using a food processor or hand blender, Purée the sauce until smooth, then, once the chicken is cooked, return the pureéd sauce to the pan on a medium heat. Stir any remaining marinade into the sauce, along with the sugar and cream. Reduce the sauce down to the consistency of a thick soup. Add the chicken (if not serving on the skewers) and cook for about 2 minutes, then taste for seasoning. Add more salt or sugar if needed, then serve with rice.  Garnish with chopped coriander, if using.

Durban Chicken Curry

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durban chicken curry

Durban Chicken Curry is a delicious dish with a bit of a kick and is quick and easy to make.  You could substitute the chicken with beef or pork if you prefer, or add a tin of kidney beans for a larger meal.

Serves 4

2 tbsp cooking oil
4 large chicken thighs, cut into 2-3 cm chunks
100g brown onion, chopped
1 clove garlic, finely chopped
4 tsp Ukhari Spice Blend
¼ tsp salt
200g tomatoes, chopped
300ml water
200g white potatoes, peeled and cut into 2-3 cm cubes
50g frozen peas
1 tsp cornflour mixed with 2 tsp water (optional)

Add ½ tbsp of the oil to a large pan.  Heat the oil over a medium heat and brown the chicken pieces for a minute or two, stirring regularly. Remove the chicken from the pan and set aside. Lower the heat to a medium-low.

Add the remaining oil and the onion and fry for 5 minutes until it starts to soften. Add the garlic and Ukhari Spice Blend and stir fry for about 30 seconds. Add the salt and the tomatoes, stir in and then add the water, potatoes, chicken and peas. Cook on a medium heat for 20-25 minutes, stirring occasionally.

Thicken the curry with cornflour, if required.

Serve with rice and Indian chutneys.