Diwali’s a special time for my family and me – a chance to celebrate, cook, and of course, eat! These recipes may not be traditional, but they’re authentically me, created with love and flavor that just feels right. Here’s to keeping the festive spirit (and spices) alive!
Chicken Curry & Saag Paneer
Ingredients:
Chicken Curry:
3 chicken breasts (or thighs), cubed
1 tbsp turmeric
½ tbsp chili powder
1 tbsp garam masala
A glug of olive oil
2 tbsp tomato purée
½ mug single cream
A knob of butter
Handful of fresh coriander
Onion Base:
2 white onions
2 green chilies
1 knob of ginger
2 garlic cloves
A glug of olive oil
Saag Paneer:
400g paneer, cubed
1 tbsp turmeric
1 tsp salt
A glug of oil
Big bunch of coriander
200g spinach
½ mug single cream
Method:
Marinate:
For the Chicken: In a bowl, combine chicken, turmeric, garam masala, chili powder, salt, and oil. Mix well, and let it marinate in the fridge – overnight’s best!
For the Paneer: Toss paneer with turmeric, salt, and oil. Let it marinate for 10 minutes.
Prep the Curry Base: In a blender, add onions, garlic, ginger, green chili, and a glug of oil. Blend until smooth (add a splash of water if needed)
Air Fry the Paneer: Pop the paneer into the air fryer for 15 minutes, until golden and slightly charred.
Cook the Chicken Curry: In a pan, heat a couple of tablespoons of the onion base with butter, then add tomato purée. Let it cook down, then add cumin powder and toast for a few minutes. Stir in the chicken and cook over medium heat for 10 minutes.
Cook the Saag Paneer: In another pan, add some onion base and toss in the air-fried paneer to absorb all those flavors. Blend coriander, spinach, and any greens you have into a sauce, then add to the pan with the paneer.
Finish Both Curries: When the sauces have thickened, add half of the cream to each. Let them simmer on low until silky smooth.
Serve: Top the chicken curry with fresh coriander and enjoy both with rice and buttery naan.
Happy Diwali from my kitchen to yours!
Love,
GRATED!
Phoebe @GRATED_food
