CURRY ON AS SHE SHOWS YA!

Penny Chawla serves up mouth-watering curries from all over the world in Curry 101 (Smith Street Books, $35).

VEGETABLE TARKARI

2 tbsp ghee

2 onions chopped

1-2 long green chillies, to taste

1 fresh or dried bay leaf

3 garlic cloves, crushed

1-inch piece ginger, finely grated

2 tsp cumin seeds

1 tsp coriander seeds

¼ tsp turmeric

Sea salt

2 potatoes, cut into ½-inch pieces

½ cauliflower, cut into small florets

3 tomatoes, quartered

120 g fresh soybeans (edamame) 

Freshly-ground black pepper

Coriander leaves to serve (optional)

Heat the ghee in a large saucepan over medium-low heat.

Add the onion and cook, stirring occasionally, for 8-10 minutes, until golden.  Add the chilli, garlic, bay leaf, ginger and spices, along with a good pinch of sea salt and cook for 1-2 minutes, until fragrant.

Add the potato and cook, stirring occasionally, for 4-5 minutes, until the potato starts to brown.

Add the cauliflower, tomato and 1 cup water. Bring to the boil, then reduce heat and simmer for 10 minutes. Add the soybeans and cook for a further 5 minutes or until the vegetables are tender. Taste and season generously with freshly ground black pepper and more salt if necessary.

Scatter the curry with coriander leaves, if using, and serve with steamed basmati rice.

CHICKEN JALFREZI

1 kg skinless chicken thigh fillets, cut into 1¼-inch chunks

1½ tbsp ground cumin

1½ tbsp ground coriander

1 tbsp ground turmeric

80 ml vegetable oil

1 large onion, finely chopped

4 garlic cloves, crushed

1½ piece ginger finely grated

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

3 green chillies, finely chopped

4 large tomatoes, very finely chopped or puréed

½ - 1 tsp salt, to taste

2 tsp garam masala

Coriander leaves, chopped, to serve (optional)

Combine the chicken with the spices in a large bowl. Set aside for 10 minutes.

Heat the oil in a large heavy-based saucepan or flameproof casserole dish over high heat. Working in two batches, add the chicken and brown on all sides. Using a slotted spoon, transfer the chicken to a plate. Add the onion, garlic, ginger, capsicums and chilli to the pan and cook, stirring frequently, for 5 minutes, until the vegetables have softened. Add the tomato and 1 cup water and simmer over low heat for 5 minutes.

Add the chicken and simmer for a further 15-20 minutes, until the chicken is tender.

Season with the salt and sprinkle in the garam masala.

Scatter the coriander over the top of the curry, if using, and serve with rice and papadums on the side.