Chicken madras and onion bhajis
As Omid is a self-confessed chilli-hater, Phil Vickery is going to try and convince him that curry is king by cooking up a classic Chicken Madras, along with a side dish of onion bhajis.
Serves: 4 personsPreparation time: 20 minutesCooking time: 30-40 minutes
Ingredients
8 skinless chicken thighs cut in halfjuice 2 large limes2 tsp any vinegarsalt4 tbsp vegetable oil1 large onion, very finely chopped4 cloves garlic crushed2-3 tbsp spice mix depending on the heat you require1 x 400g can chopped tomatoes1 tbsp tomato paste50g desiccated coconut200mls chicken stock, approxsmall handful of fresh coriander, chopped
Method
Marinate the chicken into bite-size pieces and mix with the lime juice, vinegar and salt and leave for 20 minutes
Heat the oil in a deep frying pan or saucepan over a medium heat
Add the spices and cook for a minute or two to release their lovely spice flavour and aroma
Add the onions and garlic and cook for a further 6-7 minutes until softened and becoming golden
Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the tomatoes and paste and cook for a couple of minutes before adding the coconut and a little stock
Bring to the boil then reduce the heat to a simmer
Cover with a lid and leave to simmer gently for about 20-30 minutes
Once cooked stir in the chopped coriander
Onion bhajis
Serves: 4 personsPreparation time: 10 minutesCooking time: 6-8 minutes
Ingredients
1 medium onion, peeled, halved and sliced very thinly225g chickpea flour1⁄2 tsp baking powder1 heaped tsp of ground turmericsalt and freshly milled black pepper1 level tsp ground cumin4 tbsp chopped fresh coriandersparkling water to mixvegetable oil to cook in
For the sauce
225mls natural yoghourt2 tbsp chopped fresh minthalf a medium ripe mango, peeled and de stoned (half a 410g tin of sliced mangoes well drained, I think are far better than fresh for this sauce)
Method
Preheat the vegetable oil to 175°C
Place the mango and yoghourt into a liquidiser and blitz until smooth
Spoon into a bowl and stir in the chopped mint, cover and leave to marinate forabout 1 hour out of the fridge
Place the finely sliced onion, spices, salt and pepper, and chopped coriander into a large bowl and mix well
Add enough sparkling water to mix the onion mixture to a wet, soft mixture. The mixture must not be runny.
Pull off lumps the size of a small walnut, its quite nice to see the onion coming out of the batter
Drop no more than 4-5 lumps into the hot oil. They will colour very quickly due to the turmeric
Once they have cooked for 3 minutes, flip over and cook the other side until nice and evenly browned
Drain well on kitchen paper and keep warm
Let the oil come back to the right temperature and repeat the process with another 5 lumps
To serve place on warm plates and drizzle over a little dressing and serve with a little green salad