recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
recipe comes from Martin's first recipe newletter.
1 tablespoon oil
60g (2oz) ghee
1kg (2lb) chicken thigh fillets, halved
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon fennel seeds
1 cinnamon stick
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chili powder
3 medium tomatoes, peeled and chopped
1 tablespoon tomato paste
1 tablespoon oil, extra
3/4 cup blanched almonds
3/4 cup plain yoghurt
1/2 cup packaged ground almonds
2 teaspoons garam masala
1/2 cup chopped fresh coriander
half the onions, chop remaining onions. Heat
oil and ghee in large saucepan, add chicken
in batches, cook over medium heat for about
5 minutes or until chicken is browned all over.
Remove chicken from pan.
sliced onions to pan, stir over medium heat
for about 3 minutes or until onions are soft.
Remove onions from pan; reserve.
chopped onions to pan with garlic and ginger,
stir over medium heat for about 3 minutes or
until onions are soft. Stir in seeds, cinnamon
stick, ground coriander, cumin, turmeric and
chili powder, stir over medium heat for 1 minute.
Stir in tomatoes and paste, bring to boil, reduce
heat, cover, simmer for 10 minutes, stirring
chicken to pan, stir to coat chicken, cover,
cook over low heat for about 20 minutes, or
until chicken is tender.
extra oil in small frying pan. Add blanched
almonds, stir over medium heat until almonds
are golden brown; drain on absorbent paper.
Stir yoghurt and toasted almonds into curry,
cover, simmer for 5 minutes, stirring occasionally.
Stir in reserved sliced onions, ground almonds,
garam masala and fresh coriander, stir over
medium heat until heated through.