Gastro Al's Everyday Recipes

Bruv's Carbonara

2008-12-27T03:54:00.000-08:00

Got a recipe for Gastro Al!

It only took minutes to cook and tasted gert lush mint!

You will need,tagliatelle,

2/3 chunky cut slices smoky back bacon per person(butchers thick, not supermarkets)
1 beaten egg per person
small clove garlic p.p.
tbspoon grated parmesan p.p.
tbsp thick double cream p.p.
black pepper and more parmesan for topping.

First, chop your bacon 1/4" strips, finely chop garlic, and put pasta on boil.Fry bacon till golden, and add garlic for last minute. turn off all hobs.Drain pasta, add bacon and garlic, and stir in egg. no heat required as egg cooks by heat from pasta, then stir in cream and cheese, add pepper as required. serve onto plate and top with more cheese. Job done. This takes less than 10 minutes, and tastes f**king magic!

You could put salad on the side to make it look pretty, but the salad will take up valuable plate space which could be accommodating more carbonara.

Blue Cheese Potato Salad

2008-10-30T11:21:00.000-07:00

This is another favourite of mine, especially with barbecue food. It really makes a nice change from the baked potato!

Ingredients:

4 slices bacon
2 lbs new red potatoes
1/2 cup olive oil
3 tablespoons white vinegar
1 bunch of salad onions, chopped
1/2 teaspoon of salt
1 teaspoon of black pepper
1 1/2 oz of crumbled blue cheese.

Place bacon in a large pan and cook until evenly brown. The bacon must be cooked enough so that it can be crumbled - so my American friends will cook it normally, but my British friends will want to comletely overcook it! Crumble and set aside.
Bring a large pot of salted water to the boil. Add the potatoes and cook until tender, but still firm. Drain and chop, but leave the skins on. In a large bowl mix the oil, vinegar, onions and seasoning. Add the bacon, cheese and potatoes and toss lightly to coat.

Really simple, really good!

Pork Ribs with an Orange Marmalade and Smoked Paprika Sauce

2008-09-28T23:16:00.000-07:00

This is my new favourite recipe for the barbecue. Preparation time is about 10 minutes. I like to leave the ribs in the fridge overnight to soak up the orange, but you can cook them in the sauce straight away.

Ingredients.

2/3 cup sweet orange marmalade
1/4 cup Sherry wine vinegar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons extra-virgin olive oil
1 tablespoon smoked paprika plus more for sprinkling
1 1/4 teaspoons ground cumin plus more for sprinkling
6 meaty beef ribs

Preparation.

Blend first 4 ingredients, 1 tablespoon paprika, and 1 1/4 teaspoons cumin in medium bowl. Season sauce with salt and pepper. Transfer 1/4 of sauce to small pitcher and reserve.

Sprinkle ribs on all sides with paprika, cumin, salt, and pepper. Place in a baking tray with 3/4 of the sauce. Keep in the fridge overnight.
Prepare barbecue (medium-low heat). Heat for about 15 minutes on a low to medium heat, until the meat is cooked through. Then flame grill to brown for a couple of minutes. Transfer ribs to platter. Drizzle with some of reserved sauce in pitcher and sprinkle with salt and pepper; pass remaining sauce.

Pork and Chili-Pepper Goulash

2008-07-21T03:26:00.001-07:00

WOW - I can't belive it has been over a year since I wrote on this blog!!!

Anyway, in an effort to get back on the blogging train I wanted to write about this recipe that I saw Jamie Oliver cook recently on TV.

It is so simple, yet so tasty - just make sure to leave PLENTY of time for it to cook properly.

Ingredients
• 2kg pork shoulder off the bone, in one piece, skin off, fat left on• sea salt and freshly ground black pepper• olive oil• 2 red onions, peeled and finely sliced• 2 generously heaped tablespoons mild smoked paprika, plus a little extra for serving• 2 teaspoons ground caraway seeds• a small bunch of fresh marjoram or oregano, leaves picked• 5 peppers (use a mixture of colours)• a selection of any type of chili-peppers (I use habanero, cayenne, serrano, jalapeno and anaheim)• 1 x 280g jar of grilled peppers, drained, peeled and chopped• 1 x 400g tin of good-quality plum tomatoes• 4 tablespoons red wine vinegar• 1 x 142ml pot of soured cream• zest of 1 lemon• a small bunch of fresh flat-leaf parsley, chopped

Preheat the oven to 180°C/350°F/gas 4. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and then add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.You’ll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it’s not quite there yet, put the pot back into the oven and just be patient for a little longer!

Just serve hot with crusty bread and sour cream - a real winter warmer (and just as good in the Arizona desert!).

Fish Pie

2007-05-17T23:10:00.001-07:00

I tried this recipe recently... very tasty and not too fussy.

Ingredients:
100g fish - I used salmon and cod
250g potatoes
50g garden peas or broccoli
40g mature cheddar
20g butter
milk
salt and pepper
vegetable oil.

Preparation:

Use an oven proof dish. Pour in a little oil and rub with your fingers to coat evenly. Put the fish skin side down, pour in a little milk so that the fish is half covered. Preheat the oven to 180C (350F, Gas mark4).
Peel the potatoes add a little salt and boil. When the potatoes are boiling put the fish into the oven.
Put the peas or broccoli on a LOW heat - you do not want these to boil.
Grate the cheese.
Take out the fish - do not throw away the milk (pour it into a jug) and increase the oven temp to 220C.
Separate the fish from the skin and break up the fish into small pieces. Now clean the dish.
Once the dish is clean distribute the fish evenly - add a small amount of the milk.
Mash the potatoes with the butter and a small amount of the milk. Once the potato is mashed add the peas/broccoli and mix.
Spread the potato mix over the fish. Add the cheese and place in the oven for 20 minutes.

Enjoy!

Lamb Tikka

2007-04-29T04:28:00.000-07:00

Ingredients - Serves 4

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger

Red food colouring
2Lbs Lamb Steaks Cubed
1 Lemon

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the lamb in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place lamb pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the Lamb is cooked before serving with a wedge of lemon.

Sara's Seafood Dips

2007-03-02T22:53:00.000-08:00

This week we made a birthday dinner for our good friend Sara. The main course was steak and garlic mash - the steaks were a little overcooked!!! Ooooops.

However, the stars of the show were the appetizers - I made a heap of steamed shrimp and 4 dipping sauces to compliment them. Here goes:

Cucumber Dill Sauce

1/4 cup of plain low-fat yoghurt
1/4 cup low-fat mayonnaise
1 small seeded, grated cucumber
1 small onion, peeled and grated
1/8 tsp dry mustard powder
1/4 cup of chopped, fresh dill
salt and pepper to taste.

Put all ingredients in a food processor. Blend for 2 minutes. Serve chilled.

Butter and Sour Cream Sauce

1/2 cup of butter
1 cup of sour cream
1/4 tsp garlic salt
1 tsp chopped chives

Melt the butter over a low heat. Stir in the sour cream, salt and chives. Warn, but do not allow to boil. Serve hot.

Ginger Lime Vinaigrette

2 thumb sized pieced of ginger
juice of 6 limes
4 tbspn rice wine vinegar
1/2 red bell pepper, seeded and diced
1/4 red onion, diced
1 cup of fresh chopped coriander (cilantro)
1 tspn lime rind
2 cups of olive oil

Place the ginger in a saucepan of cold water and bring to the boil. Drain and repeat. This will make the ginger milder and more subtle. Grate the ginger once cool. Add this to the other ingredients (except the olive oil) and mix well.

Once mixed add the oil in a slow steady stream whilst mixing again. Serve chilled.

Tangy Seafood Cocktail Sauce

1 1/2 cups of tomato ketchup
1/2 cup of horseradish sauce
juice of 1 lemon
juice of 1 lime
1/2 tspn of Worcestershire Sauce
2 splashes of hot pepper sauce.

Mix all ingredients in a small bowl and refridgerate for at least 30 minutes.

Chicken Tikka

2007-01-03T00:25:00.000-08:00

Well, it is easy to see where my favourite food comes from!!! Here is another very easy recipe for a classic starter... or you can eat this as a main course with a fresh green salad.

Here is what you need:

1 pint natural live yoghurt

1 tbspn cumin

1 tbspn garam masalla

1 tspn coriander powder

1 tspn turmeric

1 tspn chilli powder

Juice from 1 lemon

8 cloves of garlic

1 inch of grated ginger

red food colouring

4 chicken breasts - cubed.

Combine all the ingredients and leave to stand in the fridge for as long as possible, even overnight if you can. Turn on the grill to high and leave to preheat for at least 20 minutes.

Skewer the cubed meat and arrange on a non-stick baking sheet. Grill for 15 to 20 minutes turning regularly. Nice and easy!!!!

Thai Mango and Carrot Salad

2006-09-27T04:24:00.000-07:00

Thanks to Noy for this recipe.
Renting a room from a thai family has its advantages... and this dish is one of them. In the 9 months I lived with Noy's family I ate only Thai food and aside from smelling a bit "garlicky" it was great! I would have no second thoughts about doing it again!
This is a really easy, yet tasty, salad and it always goes down well with guests.
Serves 4 people

6 carrots
6 scallions
2 mangoes or papaya - ripe
1/2 cup of peanuts or cashews - crushed
2 jalapeno chiles
4 cloves of garlic
1 inch of fresh ginger
1 teaspoon of sugar
2 teaspoons of Naam Pla (Thai fish oil)
1 large bunch of coriander (cilantro)

Grate the carrots and slice the mango into thin strips. Wrap all of this in a paper towel and pat until dry. This will stop the salad getting mushy.
Grate the ginger and chop the jalapenos, scallions and garlic. Add these to the carrots and mangoes and toss well.
Add the Naam Pla, the crushed nuts and the sugar and toss again.
Store in the fridge until you are ready to serve. Just as you are about to serve the salad tear a whole bunch of coriander onto the salad and toss again. By doing this step last you will stop the coriander from wilting before the salad gets to the table.

That's not too difficult is it.... nice and easy. And it will leave your guests feeling "sabai"

Mary's Indian Feast

2006-07-22T13:18:00.000-07:00

Thanks to Mary for this one... some of the best home cooked Indian grub I have ever tasted and perfect for my veggie friends! I have had these recipes on my desk for months waiting to put them on the site.... here goes:

Cucumber Raita
2 cups of plain yoghurt
1 cucumber
1/2 teaspoon salt
1/2 teaspoon ground cumin
Sprig of fresh mint, chopped

Stir the yoghurt with a fork until smooth, grate the cucumber and stir into the yoghurt with the other ingredients. Chill before serving.

It doesn't get easier than that - does it?

Delicious Everyday Dal
1 cup lentils
6 cups water
salt to taste
3 ripe tomatoes, chopped
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons ginger, chopped
4 tablespoons ghee (or butter)
1 teaspoon ground turmeric
1 teaspoon cumin seeds, whole
2 dry red hot peppers
1/2 cup fresh coriander (cilantro)

Bring all the ingredients (EXCEPT fresh coriander) to a boil on a high heat. Reduce to low and cook until dal is tender. This should take 20-30 minutes. Serve hot with fresh coriander sprinkled on top.

Rice and Peas
2 cups of long grain rice
3 tablespoons vegetable oil
1 teaspoon of whole cumin seeds
1 medium onion, chopped
1 1/4 cups of shelled peas (fresh or frozen)
1 teaspoon salt
570 ml water

Wash the rice several times in cold water, place in a bowl. Add 5 cups of water and soak for 1/2 hour. Drain.
Heat oil in a heavy pan over a medium heat. When hot add the cumin seeds, stir for 3 seconds. Now add the chopped onion, stir until the onions brown slightly. Add the peas, rice and salt. Stir and saute gently for 3-4 minutes or until the rice and peas are coated with oil. Add 2 2/3 cups of water and bring to a boil. Cover very tightly and reduce the heat to very low for 25 minutes. Turn of the heat and let the pot sit for another 5 minutes. Stir gently before serving.

Spanish Rice Casserole

2006-04-06T04:03:00.000-07:00

This is a great lunchtime meal. Serve with frenchbread hot from the oven with heavily laden with salted butter... OLE!

5 tbs olive oil
1 onion finely chopped
1 clove garlic, crushed
250 g long grain rice
1 tbs chilli powder (or to taste)
Salt and pepper
125 g chorizo or garlic sausage diced
125 g small button mushrooms
450 ml boiling stock (approx)

Heat the oil in a flameproof casserole, add the onion and garlic and fry until softened. Stir in the rice, chilli powder and salt and pepper to taste. Cook, stirring, until the rice is golden. Add the chorizo or garlic sausage and mushrooms and mix well. Add enough stock to come above 2.5 cm (1 inch) above the level of the rice; stir thoroughly.

Cover tightly and cook in a preheated moderate oven, 180 C, 350 F, Gas Mark 4 for 30 minutes or until the rice is tender and the liquid absorbed.

Serves 4.

Serve with green salad and French bread.

Hunter's Chicken

2006-04-06T03:50:00.000-07:00

Thanks to my Nan, Marigold, for letting me use this recipe.... one of the nicest meals there is.
It definately ranks in my top 3 with Mum's Stew and Lamb Chops and Swede taking the other top positions. Anyway, here goes:

HUNTERS CHICKEN

1 small chicken or four good sized joints.
½ oz flour
Salt and pepper
2 tbs oil
2 small onions, peeled and sliced
2 carrots peeled and sliced
2 oz mushrooms peeled and sliced
Bouquet garni
1 can condensed tomato soup, diluted as directed on can but using cider instead of water plus about a further ¼ pt cider

Joint and skin chicken, coat with seasoned flour and brown all over in heated oil.

Remove chicken and fry vegetables.

Put vegetables into a casserole dish, arrange chicken on top then add condensed soup and cider. Tuck bouquet garni in centre.

Cover closely and cook in slow oven (180 C, 350F or Gas Mark 3) for about 1 ½ hours.

Remove bouquet garni and correct seasoning.

Serve with boiled potatoes and green vegetables.

Kheema

2006-04-06T03:42:00.000-07:00

OK, so this is a recipe from Dad... King BBQ himself. This is a staple Indian dish from the Punjab region and is very popular throughout northern and midland India. Just served with chapatis and dahl make this one of my favourites... and it is not hard to come by... just about every rest area in northern india has a 'mother' cooking huge batches of this delicious, real-life Indian fare.

INGREDIENTS

6 tbsps cooking oil
1 tsp Cumin seeds
2 red chillies (sliced)
450gm lean mince lamb or beef
1 large onion finely chopped
1 inch cube of root ginger (peeled and finely grated)
6 Cloves of garlic peeled and crushed
½ tsp ground turmeric
2 tsps ground coriander
11/2 tsps ground Cumin
1 tsp Chilli powder
4 fresh tomatoes skinned and chopped
1 tsp salt or to taste
175ml warm water
100g fresh or frozen peas
½ tsp garam masala
2 tbsps Fresh Coriander leaves
450g Part boiled potatoes cut into 1” cubes
Small bunch of fresh coriander leaves

Heat 1 tbsp oil over medium heat and add the cumin seeds, as soon as they pop add the chillies and then the mince. Stir and cook until the mince is evenly browned
Meanwhile, heat the remaining oil over medium heat and add the onions. Stir and fry until the onions are soft, add the ginger and garlic and stir and fry for a further 2-3 minutes
Stir in the Turmeric and then the coriander, cumin and chilli powder.
Add the tomatoes and cook for 3-4 minutes
Add the mince and cook for 6-8 minutes stirring frequently
Add the salt and water and part boiled potatoes
Cover the pan and simmer for 20 minutes
Add the frozen peas and simmer for a further 10 minutes
Remove from the heat and stir in the garam masala
Transfer to a dish and arrange fresh coriander leaves on top

Serve with Chapatties or Naan Bread

Preparation time approx 20minutes, cooking time about 50 minutes

Grandad's Fruit Curry

2005-11-29T09:34:00.000-08:00

OK, so this started life as a recipe for curry sauce - and not a bad one either! However one boring lunchtime I had a pot of this sauce, an apple, some raisins, a banana and some chicken. What started as an experiment turned into a very fond memory... Grandad's fruit curry. The addition of these ingredients to the sauce below is very easy...

1) Cut the chicken into 1 inch cubes and fry until brown on outside
2) Add the apple and raisins to the curry sauce and stir this into the chicken.
3) Simmer over a low heat for 20 minutes

When it is cooked through serve hot with sliced banana and fresh coriander. I can remember my brother and I watching Grandad eating this with his bald patch shining as he got hotter and hotter... OGGY OGGY OGGY... lovely grub.

Curry Sauce Recipe
1 x Onion
1 x Apple
1 tbspn Curry powder
2 Tbspn Oil
2 Tbspn plain flour
600 ml (1 pint) Water
1 Tbspn Tomato puree (tomato paste if in USA)
Lemon Juice
Salt and Pepper

Chop the onion and the apple and fry with the curry powder in the oil until tender. Stir in the flour and cook for 2 minutes, then remove from the heat add the water, tomato puree. Add lemon juice, salt and pepper to taste.

Doesn't get much easier than that does it? Store refridgerated.

Three Fruit Marmalade

2005-11-29T09:17:00.000-08:00

What more needs to be said? Hot, fresh toast with plenty of butter and a spoonful of chunky marmalade.... bloody marvellous. Nothing like it to start the morning... especially with a cup of English Breakfast and the morning paper.

1 x Medium Grapefruit
2 x Lemons
1 x Sweet Orange
8 cups of water
3 lb of granulated sugar

Cut allthe fruit in half and squeeze... make sure to save the juice and the peel.
Remove any pith from the skin of the fruit, place this and the pips in a muslin cloth and tie with a long piece of string.
Chop the peel into strips (I like mine large) and put into the pan. Add the fruit juice, the muslin parcel and the water.
Simmer until the peel is tender and the liquid has reduced (approx 2 hours). Remove the parcel, squeeze well to get as much flavour as possible. Discard the bag and contents.
Pour the granulated sugar into the pan and stir well using a wooden spoon. Continue to stir over a low heat until the sugar is dissolved. Boil the pan rapidly until the setting point is reached (225F/105C).
Skim the top and pour the marmalade into sterilised jars.

Mum's Stew and Dumplings

2005-11-02T12:04:00.000-08:00

OK, so this really brings back memories of childhood. Mum used to make this for us when we were sick, big steaming bowls that we would eat on the sofa infront of the TV. It is funny looking back, we were never too sick to eat Mum's stew....
now that has to be a high recommendation.

Ingredients
Carrots
Onions
Swede
Turnip
Parsnip
Oxo cube
Pearl barley
Salt and pepper
Stewing steak (preferably shin)

Preparation
Peel and chop vegetables. Remove all fat from meat and cut into cubes. Place all ingredients into a large saucepan or pressure cooker. Add a handful of pearl barley.
Pour in water and stock cube to come about halfway up the ingredients.

If using a saucepan, bring to the boil and simmer for a couple of hours until the meat is tender. The pearl barley should thicken the gravy but if not add a teaspoon of cornflour mixed with COLD water and cook for another 15 mins.

If using a pressure cooker bring to the boil and leave at high pressure for about 30 mins. Allow to de-pressurise at room temperature.

If you are adding dumplings, you will not need to add cornflour. Place the dumpling on the top of the stew, cover and simmer until dumplings doubled in size. Gently break one open to make sure it is cooked through. With the pressure cooker just place dumplings on the mixture once de-pressurised and simmer with the lid just resting on, do not seal it.

Fish'n'chips

2005-09-20T05:45:00.000-07:00

OK, so two entries in one day....this must be a bonus entry... due to the fact that this is not a recipe, but a recommendation. For the last decade or so I have visited the Fryer's Delight, Theobalds Road, London, WC1. In fact for the majority of that time I lived around the corner from this amazing little fish and chip shop. In my opinion it could be the main reason that housing is so expensive in the area. The food here is fantastic!!! You know it has to be good because it draws a continuous crowd of punters from such diverse backgrounds as the city and taxi cab drivers. It is only a small place, with benches as seating... so be prepared to have to let your neighbour out when he/she has finished their meal. Proper chips and high quality fish are served to you by the family that have owned the business since opening. From the walls recommendations shout at you from the signed photos of numerous celebrities, restaurant reviewers and even the space shuttle crew. A plate of cod and chips, swimming in vinegar with a doorstep of bread and butter and a large cup of tea.... you know it doesn't get any better than that... and although not the healthiest of meals, sometimes a little bit of something naughty does you some good.

Spaghetti e Vongole

2005-09-20T05:25:00.000-07:00

This is my favourite Italian dish. I first ate this at a grimy little place just off Shaftesbury Avenue, London called Centrale. It is between a strip club and a minicab office at Cambridge Circus. Despite the poor state of repair of the restaurant I kept going back during the 10 years I lived in London. I even took an Italian friend who proclaimed this dish to be the best he had tasted outside of Sicily. Next time I am back in London I will definitely return to this place. The owner looks a little like Sofia Loren.

Ingredients (4-5 persons)
Fresh or tinned clams (shelled) 500 gr. (1.1 pound),
Cherry tomatoes 200 gr. (0.44 pound).
Chopped garlic 2 cloves
Olive oil 1/4 cup
Salt 1/2
teaspoon Chopped parsley 1/4 cup
Spaghetti 500 gr. (1.1 pound)

Preparation.
1. Wash the clams in salt water before cooking.
2. Cut each tomatoes into 2-3 pieces.
3. In a sauce pan over medium heat, saute garlic in oil until light blond.
4. Add tomatoes, salt, half of parsley . Stir slowly and cook for 3-4 minutes.
5. Add drained clams, stir and cover for 3-4 minutes.
If the sauce is too dry add 1/4 cup boiling water from the pasta pan.
6. Drain the spaghetti cooked al dente and put back into the same pasta pan, pour on the clam juice from the sauce pan and stir for 1 minute over medium heat (You can start to cook pasta, in the pan with boiling water, when adding tomatoes to sauce pan).
7. Top each dish with clams and the rest of parsley and then serve.

Aine's Favourite Breakfast

2005-09-19T11:49:00.000-07:00

OK, this is a nice easy one... takes about 5 minutes and tastes fantastic.
It is perfect for that Sunday morning breakfast in bed with a fresh orange juice and the newspaper. Just watch out for the crumbs!

Ingredients:
4 Large Butter Croissants
2 Tomatoes
1 Garlic Clove
8 slices Pastrami
Cheese (your choice - personally I like Pepper Jack, Gouda or Mozarella)

Preparation
Boil a kettle of water and immerse tomatoes in the hot water. Prick the skin and wait until the skin splits... then peel, de-seed and chop roughly.
Cut the croissants in half as if to make a sandwich and grill lightly. Rub the garlic over the toasted croissant then pile high with the pastrami, the tomato and the cheese. Add black pepper and fresh basil to taste. Put back under the grill until the cheese melts and serve hot.

Chicken Madras

2005-09-17T01:31:00.000-07:00

Let's start with one of my favorites... and a dish that is fast becoming the national dish of the UK. For those that like it fiery just add a handful of Bird's Eye Chillis and stand in a refrigerator overnight... my mouth is watering already!

Chicken Madras
2 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into 1 inch cubes
6 (more for a vindaloo) whole small dried chiles (Bird`s Eye or Thai Hots)
half teaspoon hot chile powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
half a batch of Basic Curry Sauce (see below).
salt to taste
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
half teaspoon garam masala

Basic Curry Sauce
3 tablespoons vegetable oil or ghee (clarified butter)
1 medium onion - finely chopped
4 cloves garlic - peeled and sliced
1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
half teaspoon turmeric powder
half teaspoon ground cumin seed
half teaspoon ground coriander seed
5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water.

Preparation.
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside. Heat the rest of the oil in a heavy saucepan over a moderate heat. Add the whole dried chiles and fry until they start to swell. Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the chile powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter. Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan. 10 minutes from the end add the garam masala and fenugreek leaves. Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick