Reform Processes

Reform Processes

Method

Chicken Curry

1. Heat heavy based pan on the stove. Combine all dry spices and toast in the pan for 30 seconds.
2. Add the oil, onion, ginger and garic to the pan and cook with the spices over a medium heat for 10 minutes until soft and fragrant
3. Add the diced chicken to the pan and stir into the onion mixture
4. Add the chicken stock and coconut milk then cook gently for 20 minutes until chicken is tender and the sauce has thickened

Butternut Squash Dal

1. Put the lentils, water and butternut squash into a saucepan. Bring to the boil then simmer for 15 minutes until tender
2. While the lentils are cooking, heat the butter in a pan and sweat the onion, red pepper and garlic until soft
3. Add the curry powder and continue to cook for 2 minutes, stirring constantly
4. Add the chopped tomatoes to the pan and mix well
5. When the lentils and squash are cooked strain off the water before adding the lentils to the spiced mixture.
6. Mix well, season with salt and lemon juice

Saag Aloo

1. Heat the butter in a pan and cook the onion, ginger and garlic over a medium heat for 2 minutes. Add the spices and continue to cook for 1 minute.
2. Add the potatoes to the pan and mix well with the onions.
3. Add the stock and bring to the boil. Reduce the temperature to a gentle simmer and cook for 5 minutes.
4. Add the spinach and continue to cook for a further 5-10 minutes until the potato is tender and the stock has reduced to a thick sauce
5. Season with salt and lemon juice

IDDSI Testing Methods

Ensure all the foods are tested using the IDDSI Testing Methods as set out in the IDDSI Audit Sheets.

Recipe Hack

Try substituting the dry spices in these recipes with shop bought pastes for ease.

The chicken curry flavours continue developing after cooking so this is a great recipe to make in advance and eat the following day.

Serve with thick natural yoghurt and a beer!

Allergens – Celery, Milk