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.
