James martin chicken curry recipes

Five go to Kent for the weekend...part 2

Five go to Kent for the weekend...part 2

I managed to spend a weekend in London for the first time in about a month, so after my Saturday morning ritual - tea, toast and a good half hour spent slagging off James Martin for being unable to read an autocue properly - got down to some serious cooking
The Cat's Pyjamas - Headingley, Leeds

The Cat's Pyjamas - Headingley, Leeds

Probably not much in the grand scheme of things, Alison has therefore employed Alfred Prasad to consult on the food and menu options in addition to this she has also employed the head chef from the former 'Bird' restaurant which was part owned by James Martin (which met its fate when Alea casino closed)
Chicken and cashew nut curry with jasmine rice

Chicken and cashew nut curry with jasmine rice

Serve the chicken curry with the jasmine rice alongside. Add the puréed tomatoes to the wok and cook the mixture for a further two minutes, or until the chicken slices are cooked through and the sauce has thickened slightly
Lamb curry with basmati rice

Lamb curry with basmati rice

Add the lamb and enough chicken stock to just cover the lamb. 600ml/1 pint chicken stock. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb
Curried roast parsnip soup with vegetable chips

Curried roast parsnip soup with vegetable chips

Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. 1-2 tsp hot curry powder. 5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)
Chicken Korma

Chicken Korma

What makes making curry pastes so much easier is having the right kitchen equipment – we have been testing out the James Martin Grind and Chop and it makes making curry pastes so much easier

Thai chicken and prawn curry

Heat the vegetable oil in a wok or large saucepan over a high heat and fry the curry paste for three minutes

Lamb curry with naan

50 g mild curry powder. 600 ml chicken stock. 500 g strong bread flour, plus extra for dusting. 1 tsp salt

Lamb curry

Add just enough of the chicken stock to cover the meat, and stir to release all the bits from the bottom of the pan

random recipes #30 - the round-up

next up is another soup this time from The Foodie Couple with their take on a Mulligatawny Soup taken from James Martin's Slow Cooking

Thai crab risotto

5 tbsp Thai green curry paste, (or to taste). 300 ml chicken stock, hot. 30 g butter. 2 clove garlic, finely chopped

Masterchef 2013

James Martin. Chicken. Allotment Recipes and Info. (52). Apple. (12). Apple Cakes. (11). Beetroot. (2). Biscuits. (14). Brawn

Bolton Food and Drink Festival 2012 Line Up

Rhumbaba Authentic Jamaican food and sauces including jerk creole, chicken, rice and peas. A Little Taste of Hungary Traditional Hungarian homemade food, beef and chicken goulash, chimney cake, Hungarian sausages, soup and grilled chicken

Thai roasted crab risotto

Mix the chicken stock and fish stock together and heat in a large saucepan until simmering and leave over a gentle heat

Cod with mussels and saffron

1 pinches curry powder. 100 ml chicken stock, (or fish stock). 4 cod fillets, each 225g, skinned and pin-boned

Mulligatawny Soup: Random Recipes 30th Edition

Add the chicken stock and bring to the boil. So going from left to right, the 30th cookbook on my shelf was James Martin’s ‘Slow Cooking’. 2tbsp Madras Curry Powder. 1 litre chicken stock. Add the cinnamon and curry powder and cook out for another 1min. This entry was posted in 2013, Challenges, Food, Our Cooking, Recipes and tagged chutney, james martin, mulligatawny, soup. 2tbsp Madras Curry Powder. 1 litre chicken stock