Weekend Recipes

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Sweet & Salt recipes for your tastebuds

Delicious Chicken Currry

Prep:5 mins

Cook:45 mins

Easy

Serves 4

This easy staple chicken curry is a fantastic recipe for family dinners. It’s made with just a handful of ingredients and is enriched with creamy yogurt

Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • thumb-sized piece of ginger, grated
  • 6 chicken thighs, boneless and skinless
  • 3 tbsp medium spice paste (tikka works well)
  • 400g can chopped tomatoes
  • 100g Greek yogurt
  • 1 small bunch of coriander, leaves chopped
  • 50g ground almonds
  • naan breads or cooked basmati rice, to serve

Method

  • STEP 1
    Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.

    STEP 2
    Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Easy chocolate fudge cake

Prep:25 mins

Cook:30 mins

Easy

Serves 8

Need a guaranteed crowd-pleasing cake that’s easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win

Ingredients

  • 150ml sunflower oil, plus extra for the tin
  • 175g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 150g caster sugar
  • 2 tbsp golden syrup
  • 2 large eggs, lightly beaten
  • 150ml semi-skimmed milk

For the icing

  • 100g unsalted butter
  • 225g icing sugar
  • 40g cocoa powder
  • 2½ tbsp milk (a little more if needed)

Method

  • STEP 1
    Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
  • STEP 2
    Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
  • STEP 3
    Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
  • STEP 4
    To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
  • STEP 5
    Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.