INDIAN TAKE AWAY

It was really fantastic to cook with your team, and we really hope you enjoyed the session and the food!

Cook for Good used profits from corporate events and donations to fund free cooking and food-related projects for children and adults in need. If you wish to read more about our projects, or to donate, you can do so here 

Please help us spread the word by following us and posting about your experience with us on social media (please tag us if posting or using any of the pics we have taken):

LinkedIn:
https://www.linkedin.com/in/robinnecollie/ ​

​Instagram:
https://www.instagram.com/cookforgood.uk/

Facebook:
https://www.facebook.com/cookforgood.uk​ ​

If you have a minute, we would really love some feedback on what you thought of the session (we may use this as a marketing quote so you can keep your name anonymous if you prefer) 

ROGAN JOSH:

• 600g boneless, skinless chicken thighs - you can use chicken breast or stewing lamb (neck/shoulder) if you prefer but the lamb will need an extra 75-90 minutes cooking time at least, and the chicken breast will not have the depth of flavour as thigh (though takes less cooking time). For vegetarian or vegan alternative use butternut squash 
• 2 Tbsp vegetable oil
• 1 white onion 
• 2 clove garlic 
• 1 small knob ginger 
• Salt
• Black pepper
• garlic salt/powder/granuals
• ​1 x cinnamon stick 
• 1 star anise
• 4 x cardamom pods
• 3 cloves (optional)
• 1 large or two small bay leaves
• 1 tsp whole cumin seeds
• 1 Tbsp red chilli powder - if you can't find this, you can combine 1 Tbsp paprika (regular, not smoked) with ½ tsp cayenne pepper 
• 1 Tbsp ground coriander 
• ​1 tsp ground turmeric  
• 1 tsp Garam Marsala
• 2 Tbsp tomato paste
• ​200ml water 
• 1 large plum tomato
• 100g plain yoghurt (or non-dairy, unsweetened alternative)
• 1/2 bunch coriander

 

1. Dice the chicken/lamb/butternut into 3cm (approx) cubes and place in a bowl
2. Season with salt, pepper and garlic salt
3. Peel and slice the onion
4. Peel and finely chop/grate/crush the ginger and garlic until you have a tsp of each
5. Place the whole spices in a small bowl so they ready to go - the cinnamon stick, star anise, cardamom pods, cloves (if using), bay leaf and cumin seeds
6. Make up the powder spice mix with the turmeric, ground coriander, garam marsala and red chilli powder (or paprika/cayenne)
7. Cut the tomato into 8ths
8. Place pan on the heat, add the veg oil and the whole spices - fry for 20 seconds just to release the flavours
9. Add the onion and cook for about 5 minutes until taking on brown colour (don't burn the spices)
10. Add the garlic and ginger - cook out stirring for a few minutes
11. Add the cubed chicken - fry until brown, at least 5-7 minutes, stirring so the spices don't burn, and liquid has evaporated (add a little more oil if needed)
12. Add the ground spice mix - fry and coat all the chicken (add more oil if needed to stop spices burning) **if you want a spicier curry, then add some chilli flakes or cayenne pepper here)
13. Add the tomato paste and stir through
14. Add the water and fresh tomato pieces
15. Season with a little more salt and pepper 
16. Stir, turn right down and simmer for 45 minutes until the chicken is tender and cooked through, checking every 10 minutes and stirring so it doesn't catch and burn.  
17. When cooked, stir through the yoghurt 
18. Taste and adjust seasoning, add more salt/pepper as required
19. Transfer to a serving bowl and garnish with coriander​

Notes: 

• if using chicken breast, it will only take 15 minutes to cook so I would do everything as per recipe above but not add the chicken breast as in point 11. Cook out the sauce for 20 minutes and then add the breast for the last 15 minutes. This way the sauce will have time to develop its flavours before the meat is cooked through.
• if using lamb this will need a total 2 hours cooking time (maybe less if you diced the meat small).
• If using butternut, it should be cooked until tender, not disintegrating, around 30 minutes should be fine, but it does depend how big you have cut it. Just cook until tender

PILAU RICE:

• 1 Tbsp vegetable (or light olive) oil
• 1 small white onion (1/2 large) 
• 1 clove garlic
• 1 tsp cumin seeds
• 2 cardamom pod, lightly crushed
• ½ cinnamon stick
• 200g basmati rice 
• ½ tsp ground turmeric
• Salt
• Black pepper
• 300ml cold water

1. ​Rinse the rice three times in cold running water to remove the starch (until water runs clear-ish) 
2. Finely chop the onion and garlic (keep separate)
3. Lightly crush the cardamom pod just to open (can use the base of the pan)
4. Place a pan on a med heat and add the oil
5. Add the cumin seeds, cardamom pods and cinnamon stick and fry (stirring all the time) for approx 20 seconds just to release the flavours
6. Add the onions, and a little salt and saute until translucent, stirring all the time
7. Then add the garlic and continue frying - stir so doesn't burn
8. Add the turmeric and fry for 10 seconds, stirring again (add more oil if pan is dry as you don't want to burn the turmeric)
9. Now add the rice and fry for a few minutes, stirring until the rice is translucent (add a little more oil if needed)
10. Add the water, some salt and pepper and bring to the boil
11. Immediately that the rice starts to boil, turn right down to the lowest simmer, stir once, cover with a tight fitting lid and simmer for 10 mins
12. Then, turn off the heat and leave undisturbed for 5 mins, 
13. Fluff up with a fork, check if soft enough to your liking and if needed you can steam lid on for another 5 minutes
14. Transfer to a serving bowl and garnish with coriander 

TOMATO & ONION SAMBAL

• 2 plum tomatoes
• ½ onion (red or white)
• ¼ bunch coriander
• 2 tsp white vinegar
• Pinch sugar
• Salt/Pepper

​​

1. Chop all the vegetables into a fine dice and place in a bowl
2. Add vinegar, sugar, salt, pepper 
3. Mix, taste and adjust seasoning
4. Transfer to a small serving bowl

CUCUMBER & MINT RAITA:

• 250g plain yoghurt (or dairy free alternative)
• 1/2 English cucumber
• 2 sprigs mint
• Salt
• Pepper
• Garlic salt

​

1. Grate the cucumber and squeeze out excess water through a sieve or tea towel - place in a bowl
2. Finely chop and add the mint
3. Season with salt, pepper and a little garlic salt
4. ​Mix, taste and adjust seasoning
5. ​Transfer to a small serving bowl

 ​