Hi everyone and welcome to the blog. This week’s blog is dedicated to two true British comedy legends, both born in Asia, who births and deaths are remembered this week.Spike Milligan KBE and Harry H Corbett OBE.This week’s recipes are continuing the Asia theme with three curry recipes. They are A Healthy Chicken Curry, Chana Masala andOne-pot Mushroom & Potato Curry.
Spike Milligan KBE (16 April 1918 – 27 February 2002) was a comedian, writer, musician, poet, playwright, soldier and actor. His early life was spent in India, where he was born, but the majority of his working life was spent in the United Kingdom. He became an Irish citizen in 1962 after the British government declared him stateless. He was the co-creator, main writer and a principal cast member of The Goon Show, performing a range of roles including the popular Eccles.
Milligan wrote and edited many books, including Puckoon and his seven-volume autobiographical account of his time serving during the Second World War, beginning with Adolf Hitler: My part in his downfall. He is also noted as a popular writer of comical verse; much of his poetry was written for children, including Silly Verse for Kids (1959). After success with the ground-breaking British radio programme, The Goon Show, Milligan translated this success to television with Q5, a surreal sketch show which is credited as a major influence on the members of Monty Python's Flying Circus.
Harry H. Corbett OBE (28 February 1925 – 21 March 1982) was an English actor best known for his starring role in the popular and long-running BBC Television sitcom Steptoe and Son in the 1960s and 70s. He was a serious Method actor and early in his career he was dubbed "the English Marlon Brando" by some sections of the British press.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Healthy Chicken Curry courtesy of Slimming World
Serves: 4 Prep time: 10 minutes Cook time: 45 minutes
2 x large onions, sliced
568ml x chicken stock
2 tsp x turmeric
3 x cardamom pods
1 x 2.5cm/1in piece cinnamon stick
4 x black peppercorns
4 x cloves
1 tsp x ground coriander
1 tbsp x peeled and grated root ginger
1 tsp x ground cumin
½ tsp x mild chilli powder
3 x garlic cloves, crushed
4 x skinless and boneless chicken breasts, sliced
283g x fat free natural yogurt, bought to room temperature
salt
2 tbsp x chopped coriander leaves, to garnish
568ml x chicken stock
2 tsp x turmeric
3 x cardamom pods
1 x 2.5cm/1in piece cinnamon stick
4 x black peppercorns
4 x cloves
1 tsp x ground coriander
1 tbsp x peeled and grated root ginger
1 tsp x ground cumin
½ tsp x mild chilli powder
3 x garlic cloves, crushed
4 x skinless and boneless chicken breasts, sliced
283g x fat free natural yogurt, bought to room temperature
salt
2 tbsp x chopped coriander leaves, to garnish
Put the onion and 426ml of the chicken stock in a large, heavy-based saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.
Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock. Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.
Transfer the curry to a large serving bowl. Add 4 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yogurt into the curry, stirring continuously. Season to taste with salt, serve immediately with boiled rice and garnish with the chopped coriander.
My next recipe is Chana Masala Courtesy of Slimming World
Serves: 4 Prep time: 5 minutes Cook time: 25 minutes
Fry Light
1 x cinnamon stick
3cm (1¼”) x Fresh Ginger, peeled and cut into thin shreds
6 x garlic cloves, peeled and crushed
1 x fresh green chilli, deseeded and thinly sliced
1 x small onion, peeled and finely chopped
1 tbsp x medium curry powder
110g x passata
1 x large potato, peeled and cut into cubes
400g x can of chickpeas, drained and rinsed
A squeeze of lemon juice
¼ tsp x garam masala
Salt
2 tbsp x chopped mint leaves
2 tbsp x chopped coriander leaves
1 x cinnamon stick
3cm (1¼”) x Fresh Ginger, peeled and cut into thin shreds
6 x garlic cloves, peeled and crushed
1 x fresh green chilli, deseeded and thinly sliced
1 x small onion, peeled and finely chopped
1 tbsp x medium curry powder
110g x passata
1 x large potato, peeled and cut into cubes
400g x can of chickpeas, drained and rinsed
A squeeze of lemon juice
¼ tsp x garam masala
Salt
2 tbsp x chopped mint leaves
2 tbsp x chopped coriander leaves
Spray a large frying pan with Fry Light and place over a medium heat. Add the cinnamon, ginger, garlic and most of the chilli and stir-fry for 1 minute. Add the onion and cook for 6-7 minutes or until softened.
Add the curry powder and stir-fry for 1 minute and then add the passata, 150ml of hot water and the potatoes. Stir and bring to the boil, cover and reduce the heat to low. Cook gently for 10-12 minutes and then add the chickpeas and cook for 5 minutes or until the potatoes are tender.
Remove from the heat, sprinkle over the lemon juice and garam masala, season well and stir in the chopped herbs. Serve garnished with the remaining chilli.
Tip: This recipe is suitable for freezing.
Tip: This recipe is suitable for freezing.
My final recipe is One-Pot Mushroom & Potato Curry, BBC GoodFood website
Serves 4 Prep 10 mins Cook 20 mins
1 tbsp x oil
1 x onion , roughly chopped
1 x large potato , chopped into small chunks
1 x aubergine , trimmed and chopped into chunks
250g x button mushrooms
2-4 tbsp x curry paste (depending on how hot you like it)
150ml x vegetable stock
400ml x reduced-fat coconut milk
chopped coriander , to serve
1 x onion , roughly chopped
1 x large potato , chopped into small chunks
1 x aubergine , trimmed and chopped into chunks
250g x button mushrooms
2-4 tbsp x curry paste (depending on how hot you like it)
150ml x vegetable stock
400ml x reduced-fat coconut milk
chopped coriander , to serve
Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.
Tune into my show on 6townsradio "Under The Covers with TheRealTonyc" every Sunday from 8-10am athttp://6towns.co.uk/ It's what your Sunday's were made for.
"Dúirt mé leat go raibh mé breoite" – I told you I was ill… Engraved on Spike Milligan’s headstone
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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