& COOKING ARTICLE
CURRY WEEK from 22nd - 28th November 2009
Spice things up with Onken Natural yogurt this National
yourself in the world of aromatic spices and celebrate
National Curry Week from 22nd - 28th November.
Whether it's hot and spicy or mild and
creamy, cooking Indian food at home has never been more
popular with over 453 million homemade curries being
prepared in the UK in the last year alone - that's a
24% increase on the year before.
So join in with this year's National Curry
Week by hitting the kitchen and conjuring up your very
own delicious Indian meal, using every chef's staple
ingredient, Onken Natural yogurt.
Chicken Tikka Masala
Balti Flavoured Chicken Breasts
To get in the mood for some spice, check
out these quirky curry facts:
curry industry is worth a whopping £250 million.
Chicken Tikka Masala is the UK's most popular dish.
But this so called 'Indian' dish actually originates
from Britain after an Indian chef had the idea to
add tomato sauce to a traditional chicken curry recipe.
balti curry was invented in Birmingham in the 1970s
by Pakistani and Kashmiri immigrants.
celebrates the 200th anniversary of the UK's first
ever curry house. The Hindustani Coffee House opened
in 1809 in London's Portman Square.
You can rely on Onken's Natural yogurt
range as an essential ingredient in any Indian dish
that delivers a great taste time and time again. Made
with wholemilk and live bio cultures, this versatile
ingredient delivers a unique, mild and creamy flavour
- and as there are four delicious varieties to choose
from, there's one to suit every Indian dish:
is the UK's best selling natural yogurt - this sumptuous
cooking ingredient is perfect for adding body to any
curry dish, but can also be used to create a delicious
marinade. Try smothering it over chicken for 30 minutes
with your favourite Indian spices to tenderise and
provide moistness and taste.
Natural Smooth - the newest addition to the Onken
family, this silky, thick pouring yogurt adds a subtle
flavour to all curry dishes - especially Masalas and
Baltis. Drizzle it over any Indian meal to cool down
spice and add a mild and creamy flavour.
Natural Greek - Dollop Onken's thickest and creamiest
yogurt into any curry recipe for a lower fat alternative
to cream or crème fraîche. This moreish
Greek yogurt tastes great when stirred into a creamy
Korma or mix 100ml with a tablespoon of curry paste
and fresh coriander to make a spicy dip for poppadoms.
Natural Fat Free - Ideal for those who are looking
for a curry ingredient which is lower in fat and calories.
Stir through any dish to add a delicious fresh taste
or use it to make a cooling raita by combining with
fresh mint, chopped cucumber and a teaspoon of turmeric.
Try these fantastic recipes using Onken
yogurt to create the perfect, mouth-wateringly creamy
CHICKEN TIKKA MASALA
This dish uses yogurt to marinate and
tenderise the chicken as well as complimenting the flavours
in the Masala sauce. To neutralise the spicy flavours
serve accompanied with a Cucumber Raita and Mango chutney.
for Chicken Tikka Masala
200 ml Onken Natural Set Yogurt
2 tablespoons Tikka Masala paste
4 chicken breasts each cut into 5 - 7 pieces
1 tablespoon sunflower or vegetable oil
2 green chillies, deseeded and chopped
1 medium onion, skinned and finely chopped
2 cloves garlic, crushed
1 dessertspoon black onion seeds
1 tablespoon Tikka Masala paste
1 x 200g can chopped tomatoes
1 tablespoon lemon juice
100 ml coconut milk
75 ml Onken Set yogurt
2 tablespoons fresh coriander, chopped
How to make Chicken Tikka Masala
Place the 200 ml set yogurt into a medium bowl and
stir in the Tikka Masala paste until blended, add
the cut chicken breasts and coat well with the spiced
yogurt, cover and place in the refrigerator for 2
- 3 hours.
the oil for the sauce in a medium saucepan, add the
chilli, chopped onion, crushed garlic and onion seeds,
gently fry for 5 minutes until the onion is just tinged
the Tikka Masala paste to the onion mix and fry for
30 seconds then add the chopped tomatoes, lemon juice
and coconut milk to the pan, gently bring to the boil,
reduce the heat and simmer for 15 minutes until all
the ingredients are blended together, stir occasionally.
divide the chicken between 4 oiled skewers, add any
of the residue spiced yogurt to the sauce while it
the chicken under a preheated hot grill for 10 - 15
minutes, turning frequently until cooked through.
the chicken from the skewers and add to the sauce
along with the remaining yogurt and fresh coriander,
heat through for a couple of minutes and serve with
either rice or Naan Bread.
you don't wish to have the Tikka Masala too spicy
and hot reduce the quantities of Tikka Masala paste
or use just one chilli.
BALTI FLAVOURED CHICKEN
The marinade helps tenderise and flavour
the chicken breast which enables them to stay lovely
and succulent. A wonderful dish to cook on the BBQ.
for Balti Flavoured Chicken Breasts
4 skinless chicken breast fillets
150 ml (¼ pt) Onken Natural Set Yogurt
30 ml (2 tbsp) Balti curry paste
2 cloves garlic - peeled and crushed
3 cm (1 ½ inch) fresh root ginger - peeled
1 lime - grated zest and juice
2 x 15 ml sp (2 tbsp) fresh coriander, chopped
How to make Balti Flavoured Chicken
3 deep cuts in each chicken breast fillet and place
in a shallow dish.
all the remaining ingredients together in a bowl.
the marinade over the chicken, mix well to coat, cover
and chill for 2 - 3 hours.
the oven to 190°C / 375°F / Gas Mark 5.
the chicken on a rack over a roasting tin and cook
for 30 - 35 minutes or until the chicken is cooked
with aromatic rice and a wedge of lime.
Other flavoured curry pastes can be used instead
of the Balti.
LAMB DOPIAZA RECIPE
This traditional Indian dish uses yogurt
in cooking to help tenderise the lamb and bring out its full
Ingredients for Lamb Dopiaza
30 ml (2 tbsp) vegetable oil
2 large onions, sliced finely
4 garlic cloves, 2 of them crushed
675g (1.1/2 lb) boneless lamb shoulder,
cut into 2.5 (1 inch) cubes.
5 ml sp (1 tsp) chilli powder
2.5 (1inch) piece ginger root, grated
2 fresh green chillies, deseeded and chopped
2.5 ml sp (1/2 tsp) ground turmeric
200 ml (7 fl oz) Onken Natural Smooth Yogurt
salt and ground black pepper for seasoning
2.5 cm (1 inch) piece of cinnamon stick
175 ml (6 fl oz) water
2 x15 ml sp (2 tbsp) chopped fresh coriander
30 ml (2 tbsp) lemon juice
Naan bread to serve
How to make Lamb Dopiaza
Heat the oil in a large saucepan, preferably oven
proof and add 1 of the onions and the garlic. Cook
for 2 - 3 minutes, stirring constantly.
the lamb and brown all over. Remove and set aside.
the chilli powder, ginger, chillies and turmeric and
stir for a further 30 seconds.
the yogurt, cloves, cinnamon stick, salt and pepper
and the water.
Return the lamb to the pan. Bring to the boil.
to the oven or ovenproof dish and place uncovered
in a preheated oven at 180°C / 350°F / Gas
Mark 4 for 40 minutes. Check the seasoning.
in the remaining onion and cook uncovered for a further
the fresh coriander and lemon juice. Serve with Naan
bread and extra yogurt.
This dish will freeze successfully for up to 6 weeks.
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