Tahira's red lentil curry

Red lentils or daal are cooked in nearly every south Asian household. This recipe has been adapted from the traditional red lentil dish and is so flavourful.

http://www.youtube.com/watch?v=r1lQH8C6g1E&feature=channel_page

Ingredients
2 cups of red lentils
1 1/2 cups water
1 onion (finely chopped)
1 cup crushed tomatoes
5 tbsp olive oil
1 tsp ginger/garlic (chopped or paste)
1 tsp tomato paste

Spices
2 tsp paprika powder
2 tsp fresh coriander (finely chopped)
1 ½ tsp salt
1 tsp garam masala
1 green chilli (finely chopped)
¾ tsp chilli powder
½ tsp turmeric powder

First add the lentils into a deep pan and wash. When lentils are thoroughly washed leave them to soak in a pan of water until needed.

Put a wok on a high heat and add the oil. Add the garlic/ginger and chopped onions and mix until they are golden brown.
(5 minutes)

Once the onions are golden brown, add in crushed tomatoes and tomato paste with half cup of water and mix.
(2 minutes)

Add in all the spices and mix until the ‘Masala’ has darkened in colour
( 2 minutes)

Drain most of the water from the washed lentils and add it into the Masala. Stir the mixture thoroughly and pour another cup of water into the lentils. Leave the pot on a medium to low heat and keep checking until the lentils are soft.
(15-20 minutes)

Tahira's chicken curry

Chicken curry is cooked with lots of delicious spices and can be made with or without potatoes or peas.

http://www.youtube.com/watch?v=1C37fTQ55sQ&feature=channel_page

Ingredients

½ to 1 kg boneless chicken (cubed)
2 cups of peas or 2 potatoes (cubed)
1 ½ cups crushed tomatoes

1 onion (finely chopped)
5 tbsp olive oil
½ cup of water
1 tbsp tomato paste
1 tsp garlic paste/chopped

1 green chilli (sliced through the middle)

Spices
2 tsp garam masala
2 tsp paprika powder
2 tsp fresh coriander (finely chopped)
1 tsp salt
1 tsp chilli powder (to taste)
½ tsp turmeric powder

Put a wok on a high heat and add the olive oil.

Add the garlic and onions into the wok and mix until they are golden brown.
(5 minutes)

Add the raw chicken and cook until all chicken pieces are white inside and cooked through.
(5 minutes)

Once the chicken is cooked through, add the crushed tomatoes and tomato paste.

(2 minutes)

Add in all the spices, the green chilli and water, now mix thoroughly.
(2 minutes)

Once the curry has darkened in colour add the peas or potatoes and mix. Put the heat low and cover the wok with a lid. Check every ten minutes until the peas or potatoes have softened.

(20 minutes)