Adapted to suit my children from here…
The recipe will make about 12 teaspoons of marinade. 1-2 is enough for 1/2 pack of Fry’s Chicken-Style Strips. Freeze the rest for other times in an ice cube tray.
1 medium onion
3 cloves of garlic
1 inch of ginger
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons vegetable oil
1/2 teaspoon salt
For grown ups you can add 1 teaspoon of chilli flakes. Method
Blend the marinade ingredients together… Toss with the chicken strips, according to the original recipe tofu is good too.
Since the chicken strips and the marinade both usually come out of the freezer I usually defrost them together in the morning and stir together as they melt.
Leave the strips for a couple of hours in the fridge, then thread into a kebab stick and grill. Soak the sticks first to stop them burning.
Adapted from Madhur Jaffrey’s wonderful recipe, I’ve cut a few corners.
I make the sauce in the morning to give the flavours time to marry.
Serves 4-6, depending on whether you have other dishes with it, I usually serve this with dal and rice. Ingredients
600g potatoes, cubed
Oil to deep fry
Big handful of corriander, roughly chopped
1 teaspoon oil
Plus a few extra
1 teaspoon poppy seeds
1 teaspoon cumin seeds
1 tablespoon corriander seeds
5 whole cardamoms
1 teaspoon paprika
200ml vegan yoghurt
1 inch of ginger, skin removed
3 cloves garlic
1 onion, roughly chopped
Plenty of roughly chopped coriander to sprinkle on top.
Blend all the sauce ingredients into a smoothish paste, put it in the fridge for several hours.
Fry the potatoes to golden brown and drain.
Chop the extra almonds fairly coarsely, then heat the oil in a pan and fry them with sauce for a few moments before adding the potato. Toss to coat and serve, sprinkled with coriander.