A pair of fuss-free curries — one meaty, one vegetarian – can be prepared in a single pan.
These two Indian meals are excellent for new or returning university students who enjoy curry but don’t want to spend hours in the kitchen. Both can be frozen and provide comfort at times of homelessness: the ideal fundamentals to take you through the winter semester.
Tamatar Murg (chicken curry with tomatoes – shown top)
20 minutes preparation
1 pound skinless chicken breast, cut into 2-inch pieces
2 tsp coriander, ground
1 tsp cayenne pepper powder or flakes
One teaspoon salt
Six peeled and grated garlic cloves
12 lemon juice
50 g almond flour
1 x 400g can tomatoes, chopped
One tin coconut milk 400 mL
2 tsp granulated sugar
Three teaspoons sunflower or vegetable oil
Preheat oven to 200°C (180°C fans forced)/390°F/gas 6. Combine the diced chicken, ground coriander, chilli powder or flakes, salt, grated garlic, and lemon juice in a large casserole dish. Toss to coat.
Stir in the ground almonds, canned tomatoes, and coconut milk, fill each can with 100ml water, swirl them around (to avoid wasting anything), and pour both tins into the saucepan.
Sprinkle with sugar, drizzle with oil, set the dish uncovered in the centre of the oven, and bake for approximately an hour (remember, all ovens are different, so that it might take between 45 minutes to an hour).
Remove from the heat and set aside for at least 15 minutes before serving over rice or flatbread.