Curry night

Chicken korma (lactose free), veggie curry, dhal and rice ... it's not that difficult, just lots of ingredients. You need to soak the cashews, so put them in water in the morning.  I started with the chicken and veg curries, and then put the rice on to boil.  As soon as the chicken went in the oven put the lentils on for the dhal ... it all kinda came together in about 45 minutes.

Onions

Olive oil

Garlic

Chicken thighs

Tikka Massala paste

cinnamon

Cashew nuts

Mustard seeds

fennel seeds

cumin seeds

chili flakes

potatoes

Courgette

Mushrooms

Carrot

Tomatoes

Garam masala

Red lentils

Basmati rice

1.  Soak the cashew nuts for some hours, or boil them for a few minutes.  Zizz them up with approximately an equal quantity of water to nuts.

2.  Sautee onions in olive oil in 2 heavy pans - one for the chicken, one for the veggie curry.

3.  Add crushed garlic to both pots.

4.  Put the rice on to boil in a heavy pot, covered by water to 1 inch above the surface of the rice..

5.  Add turmeric and a tsp of tikka masala paste to the chicken pot, then the chicken pieces skin side down first.

6.  Add fennel seeds, cumin seeds, mustard seeds and chili flakes to the veggie pot.

7.  The add peeled diced potatoes, diced courgette, mushroom and carrot to the veggie pot.

8.  Turn the chicken over, sprinkle on 1/2 tsp cinnamon and pour in the cashew mixture.  Transfer to the oven.

9.  When the rice boils, slam a lid on it, and put it in the bottom of the oven.

10.  Add tomatoes, in pieces if whole and veg stock to the veggie curry, stir and simmer.

11.  Put red lentils and water on to boil for the dhal.

12.  When ready to serve make the tarka by frying cumin seeds, mustard seeds, chili and curry leaves, if you have them, in a little olive oil.  Pour this, sizzling over the dhal.

13.  Serve, scoff.