Simple Goan chicken curry

By Jo' Pratt

From; The Nation's Favourite Food

7 recommendations. Sign in to recommend
Preparation time: 1-2 hours

Cooking time: 10 to 30 mins

Serves 4
. .This mild Indian-style dish is spicy rather than hot and relatively low-fat. Marinate the chicken slowly for more flavour.
Ingredients•4 large skinless chicken breasts, cut into chunks

•3 tbsp vegetable oil

•1 tsp yellow or brown mustard seeds

•1 large onion, sliced

•3 garlic cloves, finely sliced

•1x400ml can coconut milk

•salt

For the marinade
•1 tsp paprika

•½ tsp ground turmeric

•1½ tbsp ground coriander

•1 tsp ground cumin

•1 tsp cayenne pepper

•1 tbsp lemon juice

•½ tsp salt

•75ml/2¾fl oz water
Preparation method1.Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.

2.Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.

SOYA RICE PUDDING

ADAPTED FROM:
Alpro Soyas Online Recipe - I tryed this recipe with solely soya milk (no soya cream) as it said it will work fine but it didnt work - it was way too runny, a little too sweet and hardly any rice in it!

AND

Delia Smiths Online Recipe - This seemed to have better quantitys of ingredients so i replaced the dairy products with dairy free products.

RECIPE
4 oz (110 g) pudding rice
750ml (3/4 carton) Sweet Soya Milk (Tescos Sweetened Soya Milk)
1 carton (250ml) Alpro soya dairy free alternative to single cream
1½ oz (40 g) golden granulated or caster sugar
1 whole nutmeg
1 oz (25 g) dairy free butter e.g vitalite + enough to lightly grease the ovenproof dish.
Round ovenproof dish with a diameter roughly of 9 inches (23 cm), 2 inches (5 cm) deep

1. Pre-heat the oven to gas mark 2, 300°F (150°C). Lightly grease the ovenproof dish
   


2. Place the rice and sugar in the ovenproof dish, pour in the soya cream and soya milk and give it all a good stir.
   


3. Grate the whole nutmeg all over the surface (it may seem a lot but it needs it), then, finally, dot the butter on top in little flecks.
   


4. Next just carefully pop the dish in the oven on the centre shelf and leave it there for 30 minutes, then slide the shelf out and give everything a good stir. Repeat the stirring after a further 30 minutes, then pop the dish back in the oven to cook for another hour, this time without stirring. At the end of this time the rice grains will have become swollen, with pools of creamy liquid all around them, and, of course, all that lovely skin!

Notes:
If when you take it out the oven its not thick enough for your liking, switch off the oven and leave it in the warm oven whilst you are eating your dinner! Warning: the longer you leave it the more stodgy it becomes so keep an eye on it. Tastes yummie, thick and creamy and has thumbs up from my whole family. I am also going to be trying another recipe for rice pudding that involves coconut milk and soya milk, if it works i will add it to the blog.

ETA coconut milk and soya milk also works : see below and cook in the same way as above

RECIPE

4 oz (110 g) pudding rice

600ml (3/4 carton) Sweet Soya Milk (Tescos Sweetened Soya Milk)

1 can (400gram) Coconut milk (not the light versions as they are too watery)

1½ oz (40 g) golden granulated or caster sugar

1 whole nutmeg or cinnamon stick (just place the whole cinnamon stick in and remove when cooked)

1 oz (25 g) dairy free butter e.g vitalite + enough to lightly grease the ovenproof dish.

Round ovenproof dish with a diameter roughly of 9 inches (23 cm), 2 inches (5 cm) deep

Rhubarb & Berry Crumble

ADAPTED FROM:
Book: Gluten Free Cooking
Author: Sue Shephard
Page: 129
Recipe: Blueberry and Rhubarb Crumble

RECIPE:
700g Rhubarb Stalks (cut into 3cm pieces)
1/2 cup of Granulated Sugar
2 x 425g tins mixed berrys* or blueberrys in syrup, drained
*e.g Blueberrys, Cherrys, Raspberrys
3 tablespoons pure icing sugar
3/4 fine rice flour
1/2 cup brown sugar
2 tablespoons desiccated coconut
60g dairy free butter e.g Vitalite
Alpro Soya custard to serve

1. Preheat the oven to 180C. Grease a 20cm/8 inch square or round baking dish
   
2. Combine the rice flour, brown sugar and dessiccated coconut in a bowl and roughly mix together. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Place the mixture to the side for later use.
   
3. Combine the rhubarb and Granulated Sugar in a large saucepan of boiling water and cook for about 10 mins or until tender. Cool in the liquid for 10 minutes (this helps retain the rich red colour). Drain
   
4. Place the cooked rhubarb, drained berrys and icing sugar in a bowl and stir until well combined. Spoon the mixture into the baking dish.
   
5. Sprinkle the 'breadcrumb' mixture evenly over the fruit in the baking dish.
   
6. Bake for 30 minutes or until Golden-ish brown. Serve with Cold Custard.

NOTES:
Serve this dessert to your wheat-eating friends and they will never know its wheat free, infact my family found it nicer than any wheat filled crumble! You could adapt this dish to make any other fruit filled crumble e.g apple crumble (stew the apples in a pan with sugar first). This is mouth-wateringly scrumptious and i can bet you will go back for seconds! (serves 8 small portions or 4 large portions).

PRODUCT OF THE DAY

Best Packet Wheat Free Bread Rolls:

Dietary Specials Rustic rolls (4 multi-seeded breaded rolls)

I only discovered these before having my gallbladder operation and they were a saviour to take into hospital with me. These are the most softest wheat free bread-like rolls i have discovered. Although not spot-on to real bread rolls, these are the most enjoyable packet bought bread i have found. Once filled with tuna and salad with lashings of salad cream or toasted and buttered with honey they taste, well actually, delicious! Ironically, i have tried dietary specials brown multigrain bread (which i assumed would have similar ingredients to the rolls) and hated it, so don't miss out on trying the rolls thinking they taste the same if you have previously tasted the bread, completely different!!

I Purchased the rolls from the nutri centre in tescos (bournemouth) for £2.49 (or you can also buy them online at goodness direct here link). The ingredients are pretty good also with no nasty hydrogenated fat which you find in most wheat free packet-bought bread.

Ingredients: water, maize starch, rice flour 6,8%, linseeds 5,9%, wholemeal rice flour 4,6%, sunflower seeds 4,28%, sugar beet syrup, buckwheat flour, vegetable fat (non-hydrogenated palm fat), thickeners: guar gum and E464, potato starch, yeast, apple juice concentrat, salt, soy protein isolate, acidifcant: tartaric acid.

THREE BOOKS I WOULD HIGHLY RECOMMEND

1.The Big Book of Wheat-free Cooking (Includes Gluten-Free, Dairy-Free & Reduced Fat Recipes) By Antoinette Savill

• Available @ Amazon here
  
• ISBN-10: 0007154526
• ISBN-13: 978-0007154524

Over 180 recipes (Please note all not meat/dairy free and doesnot have pictures which i tend to like a recipe book to have)


2.EatWellLiveWell with Gluten Intolerance (Gluten-Free Recipes & Tips) By Murdock Books

• Available @ Amazon here
  
• ISBN-10: 1740459601
• ISBN-13: 978-1740459600

A5 Sized Book packed full of recipes (192 pages) inc pictures (Please note all not meat/dairy free)



3.How to Cook for Food Allergies (A Guide to Understanding Ingredients, Adapting Recipes & Cooking for an Exciting Allergy-free Diet) By Lucinda Bruce-Gardyne

• Available @ Amazon Here
  
• ISBN-10: 1905744048
• ISBN-13: 978-190574404

A great book for people who are ready to move to the next level and experiment and adapt there own recipes or recipes found in other books with dairy in etc.


With these three books you will be spoilt for choice with recipes (check out your local library to 'trial' them!)

SMOKED HADDOCK & PEA RISSOTO

TAKEN FROM:
Book: Low Gi CookBook
Author: Louise Blair
Page: 82
Recipe: Smoked Haddock and Pea Risotto

RECIPE:
1 tablespoon of olive oil
1 Small onion, finely chopped
350g (11 1/2 oz) Arborio Rice
900ml (1 1/2 pints) Boiling Wheat free veg stock (Brand Rec: Marigold Bouillon)
1 small glass of dry white wine (optional - replace with same amount of veg stock)
350g (11 1/2 oz) Smoked Haddock Fillet, skinned and cubed
200g (7 oz) Frozen Peas
2 tablespoons of freshly chopped chives
Pepper

1. Heat the oil in a large, non-stick pan, add the onion and fry for 2-3 mins until beginning to soften.
   
   
2. Stir in the rice, coating it in oil, then pour in the wine (or equivalant amount of stock) and allow to absorb.
   
   
3. Add a ladleful of stock at a time, allowing each amount to be absorbed before adding the next. Stir constantly, preferably with a wooden spoon. With the last ladleful of stock add the haddock and peas and cook for a further 5 minutes untill the fish flakes easily.
   
   
4. Stir in the chives and season well with pepper. The process will take about 20-25 mins.
   
   

NOTES:
I have tried to put in the stock all at once opposed to ladle full at a time and found it became a gooey mess so it is worth adding a ladleful at a time and stirring frequently. Although alittle more effort the taste of the dish is to-die-for and it is both mine and my fiances favourite meal. Enjoy!

PRODUCT OF THE DAY

My Favourite Dairy Free Milk:

Tesco's Sweetened Soya Milk which can be found in the longlife milk section - its non-gm, has added calcium, identical ingredients to Alpro-soya and is cheaper @ 63p per 1ltr (alpro soya 84p per litre @ tescos.com and much more elsewhere!). For all my recipes i always use this milk unless stated. My taste rating 5/5