This is a great recipe guys because it's bendy and it's flexible. So the curry is
made out of ingredients you can get from a standard corner shop, so it's very much
reliant on tins and jars and pretty simple stuff here, onions garlic a bit of ginger,
some chilies. And it's such a nice thing and if there's ingredients in here that
you haven't got you can swap them out easy. So let's start with the onions first. Coarse grater.
You don't even have to use a food processor or knife skills. So just grate this up like that.
So by grating it just kind of starts the process of releasing the sweetness from the onion. So with
the garlic I tend to just turn it around onto the finer side here and just grate that in, delicious.
And then ginger, so the ginger I just take the skin off like that, and I save this by the way.
If you dry this you can make fantastic herbal tea. I know it sounds a bit hippie but in the morning a
bit of lemon zest in there, a bit of mint, it's delicious. And then with the ginger just grate
that in. If you can't get the fresh ginger you can use dried just a little teaspoon, and if you can't
find that just don't worry about it, it just adds a nice subtle heat and fragrance to it. So look,
that is very very nice. Get a little bit of oil into the pan like that
and then we'll go in with those 3 ingredients. So get that going, just slowly frying on a medium
heat. It's an amazing smell. So, chillies, I know it can divide some people most people love it
these days some people hate it, you don't have to use it if you don't want it. If you chop up
chilli of course you're going to get maximum heat right? But if you take say two chilies like this
and then remove the seeds and put them in as whole halves, actually the heat is very subtle
and it allows you to pull it out or kind of put it in and chop it up and it gives you real control.
So that's what I'm doing in this dish. So take the seeds out with the tip of your knife
and then put these halves in here like that. Keep it all moving.
Because you've grated the onions and garlic it really allows the sweetness to come out
of those vegetables much quicker, to give you that kind of jammy quality, we like that. Ok,
so the next ingredient is a curry paste. So you get many flavours in a chicken tikka masala,
I'm going for a jalfrezi you could go for balti or a nice korma. So all you need to put in there
is one tablespoon right, slightly heaped and this is not a sauce this is a paste. So that
can be like 5, 10, 15 ingredients they've done all the hard work for you so these are
fantastic. So that goes in the pan immediately garlic ginger onion, the paste, wow. So that's
guaranteed flavour through and through. Then we're going to go for more cupboard stores right,
tins of tomato, we're going to go for mango chutney, I'm gonna go for some chickpeas,
and the mango chutney is really interesting. I'm going to go for one tablespoon again
and that gives it the most fantastic sweetness and flavour. Now you can swap out the curry
paste easy, and you can even swap out say a mango chutney for like a beautiful apricot jam or even
a little bit of marmalade right, it's that sort of citrus kind of sweetness that really adds to this
curry and you can get some amazing results. So I'm going to use the sugar in this mango chutney
to almost amplify caramelisation? Can you see? Look, it's going a little bit darker now.
So tomatoes go in and I want to just break them up with my spoon. Squash it.
Scrape all the sticky bits off the bottom and keep on cooking it down,
so the tomato's cooking down beautifully. And then we're going to go in with the coconut milk,
so the coconut milk will give it that tropical deliciousness that I so love. That is your corner
shop curry sauce right, that's the base. And from that now everything is optional so you know,
absolutely I want to put some chickpeas in because I love them in a curry, really really
good and super nutritious. So this is a really flexible sauce ready to look after whatever you
want to put in. I'm gonna go chicken today I'm just gonna Nick just a little bit of that curry
paste just a little bit and rub it all in on both sides just to give it a nice seasoning. Ah mate.
Look at that, lovely. So look get a pan screaming hot, full whack to cook the chicken, and then to
go with it of course I want rice so that goes in with a little pinch of salt, happy days.
So 1 builder's mug of rice to 2 water works every single time guys,
you can always rely on it, enough there for 4. So that's looking good I'll turn that down. We've
got rice on, 12 minutes away. Now that screaming hot pan is where we're going to cook the chicken.
Always good to wash your hands. Keep washing, keep washing.
So at this stage in the game I want to turn the chicken, hopefully it's nice and dark
on the other side. Perfect see how dry that is and sort of charred and scalded. This is
a good thing this is exactly what we want. We want to try and mimic what a tandoor might do,
and of course we haven't got a tandoor so we're doing it in a pan but that dryness is perfect.
Okay, so guys let's talk about options and flexibility for you guys if you haven't
got chicken. You could have a bit of salmon or a bit of cod or haddock or
white fish and rub it in the same spice and cook it very similarly like this,
and then you plop it in there easy. You could do the same with prawns in there, delicious. You
could do it you know with vegetarian options like you know get some chunks of squash or cauliflower,
toss it in that paste roast it in the oven, roast it in the oven or slice it up and cook
it in the pan and then get it in here. There is so many options for this sauce it's going
to serve you really well. So at this time just grab a little teaspoon, have a little taste.
Just a tiny bit of salt. Delicious so that's done. The rice is nearly done. The sauce is
banging. The chicken is charring away. The one last thing I want to do is the simplest
of all salads it could be iceberg lettuce, gem lettuce, it could be a bit of cucumber,
but basically something fresh and crunchy that's gonna riff off this delicious curry. So,
absolutely nothing flashy at all I'm just going to cut it in half and literally slice it up.
That's it. And just with lemon juice on it no oil, it is so so good.
So just grab the lettuce in here. Lettuce with lemon it just always worked really really well so
I'll do that. Lemon, lime, even a bit of vinegar if you have to. Give it a little bit of a shuffle
up. And it just works in my opinion, simple simple but I love it. Okay let's have a little look at
the chicken. Now this chicken might even be just a little bit under which is absolutely fine,
it's actually quite classic that it's under at this stage. So let's go to the thickest part, is
it under? Yeah you can see it's under there. Right don't be scared, this is quite normal because
we're going to plop this into the sauce and by not overcooking it at this stage
it means it will be succulent when it's in here. So the chicken goes half-cooked into
the sauce but basically in 5 minutes the chicken will be cooked and this
is going to be absolutely incredible. Now is the time to wash your board, wash down.
There we go a simple corner shop curry,
the chicken is to cooked through. It's gonna be good. Right let's have a little plate up.
We get some rice going in the story. What would we do without curry?
I'm gonna take some of this amazing sauce, just have some of that chickpea
sauce first. And then let's get some chunks of chicken. Just so good.
And then just finish it off with some poppadom. You don't have to use them but I absolutely love
them, you can get them from the corner shops either cooked or uncooked and if you've got
like herbs like coriander and stuff like that you can have a little rip-up on top,
nice and fresh. A little bit the old salad on the side. So guys come on that is the corner
shop curry sauce with chicken and rice. Right, enough talking. Let's have a go.
Just lovely. You get the stodgy rice, you get the crunchy lemony salad, you get the really
nice chicken the chicken's really succulent by the way. It's quite mild but then you can kind of
pull the chilli aside and then just sort of make little mouthfuls hotter. Delicious, so good. Mm!
This curry makes me very very happy, it's reliable and what I love about
it is its flexibility, the way that you can kind of swap things out. Chicken,
you can go fish, prawns, veggie, you can make it your own. Delicious.