Recipes

To make the sauce

1. Peel and chop the ginger, garlic and onion.
2. Heat the 2 tablespoons of oil in the casserole on the hob over a low to medium heat
3. When the oil is hot add the mustard and cumin seeds, cook for one minute.
4. Add the chopped ginger, garlic and onion and continue to cook until softened.
5. Add the chopped tomatoes and curry paste. Stir well and cook for a couple of minutes. See Cook’s Note 1.
6. Turn off the heat, cool a little then add the contents of the pan to a processor or blender and blend until smooth.
7. Wash and dry the casserole.

Chicken and vegetables

1. Heat the oil and butter in the casserole over a low to medium heat.
2. Season the chicken portions with a little salt and add to the pan.
3. Brown on both sides to seal the meat.
4. Add the blended sauce to the chicken in the pan, put on the lid and cook over a low heat for about 40 minutes stirring at least once during the cooking time. See Cook's note 2.
5. After 40 minutes stir in the peppers, tomatoes and garam masala. Continue to cook with the lid on for 10-15 minutes until the peppers are tender.

To finish

1. Before serving, spoon the yogurt on top of the curry and sprinkle over the chopped coriander.
2. Accompany with rice and warm Indian breads

Cook’s Notes

1. If you like a hotter curry add either a fresh chilli or ¼ teaspoon of dried chilli flakes.
2. The sauce should be thick but if it becomes too dry add a little water.

Thank you to Le Creuset for this recipe that they suggest making in the Le Creuset 3 Ply 30cm Shallow Casserole.

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