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Set Meal For 1 Recipe

Name: Spice Fusion Takeaways Set Meal For 1 Recipe
Cook time: 55 min
Total time: 55 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 2 pieces papadoms (store-bought plain or roasted); 2 tbs mango chutney; 2 tbs mint-coriander chutney; 1 medium red onion; 3 tbs gram (chickpea) flour (besan); 1 tbs plain (all-purpose) flour; 1 tsp rice flour (optional, for extra crisp); 1 tbs fresh coriander (cilantro), chopped; 0.5 tsp green chili, finely chopped; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp baking powder; 0.75 tsp salt; 3 tbs water (to make batter); 3 tbs vegetable oil (for shallow frying); 200 g chicken thigh, boneless, cut into 1" pieces; 2 tbs plain yogurt; 1 tsp garlic paste; 1 tsp ginger paste; 1 tbs vegetable oil; 0.5 small onion, finely chopped; 150 ml tomato passata (or crushed tomatoes); 50 ml single cream (or coconut milk for variation); 1 tsp garam masala; 0.25 tsp ground turmeric; 0.5 tsp paprika or Kashmiri chilli powder; 0.5 tsp salt; 1 tbs fresh coriander, chopped (to finish); 250 g baby potatoes (or waxy potatoes), halved; 1 tbs vegetable oil

Inspired by Spice Fusion Takeaway

Time55m

Serves1

Papadoms & Chutneys | Onion Bhaji | Choice of Any 1 Curry from Traditional Dishes or Classic Dishes | Bombay Aloo | 1 Pilau Rice Or 1 Naan Bread

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Ingredients

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Papadoms & Chutneys

2 pieces papadoms (store-bought plain or roasted)

2 tbs mango chutney

2 tbs mint-coriander chutney

Onion Bhaji

1 medium red onion

3 tbs gram (chickpea) flour (besan)

1 tbs plain (all-purpose) flour

1 tsp rice flour (optional, for extra crisp)

1 tbs fresh coriander (cilantro), chopped

1/2 tsp green chili, finely chopped

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1/4 tsp Baking powder

3/4 tsp Celtic sea salt

3 tbs water (to make batter)

3 tbs vegetable oil (for shallow frying)

Choice of 1 Curry (example: Chicken Tikka Masala from Traditional/Classic list)

7.05 oz (200 g) chicken thigh, boneless, cut into 1" pieces

2 tbs plain yogurt

1 tsp garlic paste

1 tsp ginger paste

1 tbs Tuscany sunflower oil

1/2 small Onion, finely chopped

5/8 cup (150 ml) tomato passata (or crushed tomatoes)

3 3/8 tbsp (50 ml) single cream (or coconut milk for variation)

1 tsp Garam masala

1/4 tsp Ground turmeric

1/2 tsp paprika or Kashmiri chilli powder

1/2 tsp Celtic sea salt

1 tbs fresh coriander, chopped (to finish)

Bombay Aloo

8.82 oz (250 g) baby potatoes (or waxy potatoes), halved

1 tbs Tuscany sunflower oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp Ground coriander

1/4 tsp Garam masala

1/4 tsp chilli powder or paprika

1/2 tsp Celtic sea salt

1 tsp ReaLemon lemon juice

1 tbs fresh coriander, chopped

Pilau Rice (or swap for 1 Naan instead)

3 1/2 oz (100 g) basmati rice, rinsed

3/4 cup (180 ml) water

1 tsp vegetable oil or ghee

1/4 small onion, thinly sliced

2 pieces green cardamom pods

1 piece bay leaf

1/4 tsp Celtic sea salt

Method

Papadoms & Chutneys

Heat a non-stick skillet over medium-high heat. Toast each papadom for 20–30 seconds per side until puffed and crisp, or follow package instructions to microwave or roast. Serve immediately with mango chutney and mint-coriander chutney in small ramekins.

Onion Bhaji

Prepare onions

Peel and thinly slice the red onion. Place the slices in a mixing bowl and add chopped coriander and finely chopped green chili.

Make batter

Add gram flour, plain flour, rice flour (if using), ground cumin, ground coriander, baking powder and salt to the onion. Mix well. Gradually add about 3 tablespoons water and stir to form a thick coating batter that holds the onion together but is not runny. Adjust water slightly if needed.

Fry bhajis

Heat 3 tablespoons oil in a frying pan over medium heat. When hot, drop heaped tablespoons of the onion-batter mixture into the oil, flatten slightly to form small fritters. Fry for 3–4 minutes per side until golden brown and crisp, working in batches and adding more oil if necessary. Drain on kitchen paper. Keep warm in a low oven if making ahead.

Choice of 1 Curry (Chicken Tikka Masala example)

Marinate chicken

In a bowl, combine chicken pieces with yogurt, 1/2 teaspoon of the garlic paste, 1/2 teaspoon ginger paste and a pinch of salt. Leave to marinate for 15–30 minutes (longer if you have time).

Cook base

Heat 1 tablespoon oil in a saucepan over medium heat. Add the finely chopped 1/2 small onion and sauté for 4–5 minutes until soft and translucent. Add the remaining garlic and ginger paste, cook 30 seconds until fragrant.

Build sauce

Stir in the tomato passata, turmeric, paprika, and garam masala. Simmer gently for 6–8 minutes until the sauce thickens and the raw tomato smell cooks off. Season with 1/2 teaspoon salt.

Finish curry

Add the marinated chicken pieces to the simmering sauce. Cook for 10–12 minutes, stirring occasionally, until chicken is cooked through (internal temperature 75°C/165°F) and sauce is reduced to a creamy consistency. Stir in the single cream, simmer 1–2 minutes to combine. Taste and adjust seasoning. Finish with chopped fresh coriander.

Bombay Aloo

Par-cook potatoes

If potatoes are raw, par-boil or steam for 8–10 minutes until just tender but holding shape. Drain well.

Temper spices

Heat 1 tablespoon oil in a frying pan over medium heat. Add mustard seeds; when they begin to pop, add cumin seeds and let them sizzle for a few seconds.

Cook potatoes

Add the par-cooked potatoes to the pan. Sprinkle turmeric, ground coriander, garam masala, chilli powder and salt. Toss to coat and cook, stirring occasionally, for 6–8 minutes until potatoes are golden in places and well seasoned.

Finish

Remove from heat, squeeze over lemon juice and sprinkle chopped coriander. Mix gently and keep warm until serving.

Pilau Rice (or Naan)

Cook pilau rice

In a small saucepan, heat 1 teaspoon oil or ghee over medium heat. Add the thinly sliced 1/4 small onion and sauté until soft and lightly golden. Add rinsed basmati rice and stir to coat for 1 minute. Add cardamom pods, bay leaf, water and 1/4 teaspoon salt. Bring to a simmer, cover tightly and reduce heat to low. Cook undisturbed for 12–14 minutes until water is absorbed and rice is tender. Remove from heat and rest 5 minutes. Fluff with a fork and remove whole spices before serving.

Naan alternative

If you prefer naan instead of rice, warm a store-bought or freshly cooked naan (1 piece) in a hot dry skillet or oven for a minute each side, brush with a little butter or garlic butter and serve in place of rice.