Search
Random Recipe
Karahi
This was certainly not the sort of Curry you’d find in a jar. Deeply spiced and fragrant, without being overly hot. Nom…..
There are several stages to the recipe so I’ll list the ingredients individually.
Ingredients for the Chicken:-
475g of Chicken breasts, cubed.
Salt and Pepper
Garlic Powder
Turmeric
Ingredients for the Base Sauce:-
1 Onion, chopped
4 Cloves of Garlic, minced
A Thumbnail of Ginger, grated
500ml of hot Water
Oil to fry
Ingredients for the Spice Mix:-
1 Tsp of Curry Powder
1 Tsp of Paprika
1 Tsp of Turmeric
1 Tsp of Coriander Powder
1 Tsp of Garam Masala
1 Tsp of Cumin
1 Tsp of Gram Flour
½ a Tsp of Fenugreek
1 Tsp of Chilli Powder
Ingredients for the Curry:-
2 cloves of Garlic, minced
1 Tsp of fresh ginger, grated
1 Tin of chopped Tomatoes
1 Bay Leaf
1 Chicken Stock Cube
1 Cinnamon Stick
200ml of Orange Juice
Chopped Coriander
1 Tsp of Salt
Oil to fry
Method:-
(1) Fry the chicken pieces in Oil adding the Turmeric, Garlic Powder, Salt and Pepper, ontil cooked through.
(2) Set aside.
(3) To make the base sauce fry the Onions and add the Garlic and Ginger.
(4) Fry until softened and then cover in hot water.
(5) Simmer for 20 minutes.
(6) Allow to cool and then blend with a hand blender until smooth.
(7) Set aside.
(8) Combine the ingredients for the Spicy Mix in a bowl.
(9) To make the Curry heat Oil over a medium heat and fry the Garlic and Ginger until fragrant.
(10) reduce the heat and add the Spice Mix, stirring to form a paste.
(11) Add the chopped Tomatoes and Base Sauce and stir well.
(12) Add the Orange Juice, Bay Leaf, Stock Cube and Cinnamon.
(13) Stir well and allow to simmer for 5 minutes.
(14) Add the cooked Chicken and simmer for 20 minutes.
(15) Remove the Bay Leaf and Cinnamon.
(16) Garnish with chopped Coriander.
We served ours with boiled Rice, last nights Indian dips, Popadums and Bombay Potatoes.
On Facebook
- Details
- Written by Tony Carson
- Category: Recipes
Pulled Pork Punjabi Curry
Our £2.97 Pork Shoulder has really done the job. 8 meals for us, snacks for Smooh the Cat and left-overs for the unban Foxes.
Much as we enjoyed it, we’ll be happy to have a change tonight!
- Details
- Written by Tony Carson
- Category: Recipes
Portuguese Rissoles.
This was certainly a new pastry concept for us, but it worked really well. We filled ours with a Chinese flavoured Pulled Pork mixture as we are working on getting the most out of a £2.97 Pork Shoulder.
Ingredients:-
1 Cup of Buckwheat Flour
¼ Cup of Almond Flour
¼ Cup of Rice Flour
¼ Cup of Potato Flour
¼ Cup of Tapioca Flour
5 Tbsp of Butter / Margarine
300ml of Water
2 Eggs, beaten
Breadcrumbs, Gluten free for us
Oil to fry
Salt the taste
Filling of your choice
Method:-
(1) Bring your Water to the boil in a pan.
(2) Add Salt and the Butter / Margarine.
(3) Turn the heat off and combine the Flours.
(4) Add the Flour mix to the pan a little at a time stirring with a wooden spoon, until you form a ball of dough.
(5) Allow to cool completely.
(6) Dust a work surface with Flour and knead the dough.
(7) Roll out individual pieces into circles big enough to fill.
(8) Fill each centre with your choice of filling, we used Chinese Pulled Pork.
(9) Fold the dough over to form a half circle, pressing the edges together to seal.
(10) Dip each one firstly in the Egg and secondly in the Breadcrumbs.
(11) Fry at 180c individually until golden brown.
Please note that this is specifically Gluten free and you could easily swap All Purpose Flour if you wish. It was an American chap who’s parent was Portuguese who’s recipe we adjusted. We have used Cup measures on the occasion.
- Details
- Written by Tony Carson
- Category: Recipes
Pulled Pork Stir Fry
Not a recipe as such as we often do stir fry dishes. But we’ve set ourselves a challenge to see how many meals we can get out of the £2.97 Pork Shoulder.
So meal two went something like this!
- Details
- Written by Tony Carson
- Category: Recipes
Yesterday I popped to the supermarket to see if I could find meal inspirations. Sue’s not being feeling very well for a while and we’d both got to the “I don’t know” stage regarding what to cook next. £2.97 for a whole Pork shoulder. That’ll be inspiration for a few meals - right there…..
Slow roast Pork in a large Gluten free Yorkshire Pudding, with Hassleback Spuds, Tender Stem Broccoli, Corn on the Cob and Red Wine Gravy.
This is more of a method than a recipe.
Method:-
(1) Oil the outside of the shoulder and season well on all sides with Salt & Pepper.
(2) Cook at 180c uncovered for 30 minutes.
(3) Reduce the heat to 160c, cover with foil and cook slowly for a further 5 hours.
You won’t get crackling using this method, but you will get outstandingly tender Pork….
- Details
- Written by Tony Carson
- Category: Recipes
Another yellow sticker fridge win for us. Half price Lamb chops got the Tandoori marinade treatment! This was a main meal based on the Indian restaurant starter.
Marinade Ingredients:-
8 Lamb Chops
2 Tbsp of Yogurt
3 Cloves of Garlic
1 Tbsp of Grated Ginger
3 Tbsp of White Wine Vinegar
1 ½ Tsp of Ground Coriander
1 Tsp of Garam Masala
1 Tsp of Cayenne Pepper
1 Tsp of Cumin
½ Tsp of Paprika
¼ Tsp of Fenugreek
Method:-
(1) Mix the marinade ingredients.
(2) Coat the Chops well and place covered in the fridge for at least 2 hours.
(3) Grill until cooked on one side and then turn over for a further couple of minutes.
We served ours with a fresh salad and chips, to follow to ‘Pimped up’ starter theme!
Social Links
Translate
Latest Recipes
Latest News
- Why do we do what we do?
- When you find the ships cat on the helm
- We're a month old!
- Universal Credit & Employment Agencies!
- UN Report on Poverty in the UK November 2018
- The Veg Box
- The rollout of Universal Credit will be delayed until 2023
- Petition the Government to fix Universal Credit
- Honesty from a Politician? Not really, but it's a start.
- Homeless - Trapped - Homeless again - This can't be right?
© 2026 Eat Well on UC