- If you are scaling up a recipe, you don't need to increase everything by as much as you think, especially the liquid element of the recipe. So, if you are multiplying the recipe by 5 times, you will not need 5 times the liquid. Be careful too, with strong flavours. Don't overdo it!
- Ginger and garlic quantities should be roughly the same in a curry, so I often do this bit visually when cooking
- If you put too much spice in your recipe, counteract at the end of cooking by adding lemon juice
- If you want to make it quicker and easier, use frozen chopped onions, frozen ginger and frozen garlic
- Frozen, pre-chopped vegetables can also be a great way to cut down on prep time if you are cooking curry for a party or a large number of people
- Buy or borrow a rice cooker which takes the stress away and means you wil avoid gloopy rice
4 onions, chopped
6 garlic cloves, crushed or chopped
3 tins tomatoes
3kg sweet potatoes,peeled and cut into 3cm chunks
3 - 4 tins 400g tin chickpeas, drained and rinsed
3 tins 400mil tin coconut milk (add more if you think it needs it or add a little stock)
3 bags of washed spinach
Cook the sweet potatoes in salted boiling water until tender, about 8 minutes. Alternatively, you can roast them in the oven, in small chunks for about 10 minutes.
Whilst the sweet potato is cooking, heat the oil over a medium heat, add the onions, ginger and garlic and cook slowly for a few minutes, until soft and the onions translucent. (Top tip, use frozen onions, ginger and garlic if you are short on time). This will take at least 10 minutes, don't rush it!
Add a splash of water to the pan, then add the Goan Spice Pots. Cook gently for about a minute then add the tomatoes. Cook down for a few minutes, until the tomatoes have reduced and are a dark, thick paste.
Add the chickpeas, and stir gently until warmed through. Add the coconut milk and bring to a gentle simmer. Add the cooked sweet potatoes and stir to combine, before adding the spinach. Season with salt as required and garnish with fresh coriander.
3 tablespoons oil
5 onions, finely chopped
12 fat garlic cloves, crushed or finely chopped
3-4 tins chopped tomatoes
5-6kg chicken breasts, chopped into largish chunks
6 teaspoons salt
Spinach, a handful
For garnish, coriander and chopped fresh chilies
Heat the oil then cook the onions until softened and browning. Add the ginger and garlic and cook for a couple of minutes. Add the tomatoes and simmer until the tomatoes are reduced to a thick paste. Add the Bhuna spice and cook for a minute, stirring.
Add the chicken and salt and mix well to combine. Add 350ml of water and with the lid on, let it simmer gently until the chicken is soft and tender, about 20 minutes. Just before serving, swirl in some spinach and let it wilt. Then garnish with fresh coriander and chopped chilies and Mint and Coriander Raita on the side.
Serve with naan bread