CHICKEN & SEASONAL VEGETABLES IN COCONUT CURRY

Serves 4

INGREDIENTS:

500 g boneless and skinless chicken breasts or chicken thighs, diced or cubed
1 tsp vegetable oil or corn oil
1 Tomato, finely chopped
1 12.6 oz bottle Amaya's Coconut Curry Sauce
.5 cup frozen peas
1 cup carrots, diced
.5 cup green beans, cut into .5 inch sticks
2 tsp fresh cilantro, chopped

MARINADE FOR CHICKEN:

.5 tsp turmeric powder
1.5 tsp kosher salt
1 tsp garlic paste
1 tsp ginger paste
1.5 tbsp vegetable or corn oil
Juice of .5 lemon

1. Mix together all ingredients for the marinade and rub them on to the chicken. Set aside for 20 minutes.

2. Spread chicken pieces out on a roasting tray and place in an oven preheated to 220°C/425°F. Roast for 15 minutes, until about two-thirds cooked through. Then remove from the oven and set aside.

3. Heat the oil in a pan, stir in the coconut curry sauce and simmer for 5-6 minutes, add all the carrots and cook for 2 minutes. Add chicken, green peas and green beans and simmer for 10-12 minutes until the chicken is cooked. Stir occasionally.

If desired, sprinkle chopped tomato and cilantro.

Serve warm over basmati rice or with naan bread.

Hemant's note: Optional: Sprinkle Amaya's Garam Masala and cook for 2 more minutes.


HOME STYLE CURRY OF MIXED VEGETABLES

Serves 4

INGREDIENTS:

1 medium potato, peeled and cut into 1 inch dice
12.6 oz bottle Amaya Coconut Curry Sauce
1 carrot, peeled and sliced into rounds
1 small red pepper, cut into 1 cm dice
.5 cup frozen green beans, cut into .5 inch sticks
.5 cup frozen green peas
2 tsp fresh cilantro, chopped
2 tbsp sour cream
1 tsp vegetable oil or corn oil
1 tsp garlic & ginger
.5 tsp kosher salt

1. Heat the oil in a wide, shallow pan and add ginger-garlic paste, and sauté for 30 seconds.

2. Add potatoes and sauté over a high heat for couple of minutes.

3. Tip in all the other vegetables and add salt, mix well, then reduce heat, cook for 5 minutes.

4. Add Amaya Coconut Curry Sauce and sour cream and simmer for another 5 minutes.

If desired, sprinkle chopped tomato and cilantro.

Serve warm over basmati rice or with naan bread.

Hemant's note: Amaya's Garam Masala is available at any Amaya Express location or an Indian grocery store.


LAMB OR BEEF MADRAS

Serves 4

INGREDIENTS:

600 g boneless beef chuck steak, cut into 1 inch cubes or 600 g boned leg of lamb cut in 1 inch cubes.
12.6 oz bottle Amaya Coconut Curry Sauce
For the marinade
250 g (1 cup) plain yoghurt
2 cloves
3 green cardamom pods
.5 tsp black peppercorns
1 inch piece of fresh ginger, grated
3 garlic cloves
1 tbsp ground cumin
1tbsp ground coriander
2 tsp kosher salt
1 tsp cayenne powder

1. Wash the diced lamb or beef under cold running water, then drain and pat dry on kitchen paper.

2. Mix together all the ingredients. For the marinade, add the meat and set aside for 15-20 minutes.

3. Heat the oil in a large, heavy-based pan, add the marinated meat and stir over a high heat for 10-12 minutes, until the edges of the meat start to brown.

4. Cook for a further 6 minutes or until the juices have dried up.

5. Add Amaya's Coconut Curry Sauce and sour cream and simmer for another 5 minutes.

If desired, sprinkle chopped tomato and cilantro.

Serve warm over basmati rice or with naan bread.

Hemant's note: Amaya's Garam Masala is available at any Amaya Express location or an Indian grocery store.