Chicken Korma

A flavour packed fabuliciouz meal that you can have on the table in just 30 minutes!

It’s another one from my post Ballet quickie arsenal! This taste of the Far East is slightly modified from the original Chicken Korma to make it just that wee bit lighter after a hard work out in the studio.

Start by peeling 4-5 potatoes (350g worth) before chopping them into either halves or quarters, depending on their size. You’re after nice wedges. Pop them in a saucepan & cover with water, then add a pinch of salt & bring the pot to a boil. Boil the potatoes for 10 minutes before draining them & set aside.

Now get a pot of water on the burner to bring to a boil for the rice. Once the water is at the boil, add a pinch of salt then pop your rice in to cook.

While that’s happening, crack on with the curry.

Heat a good glug (1 tablespoon) of oil in a large saucepan before adding in 1 finely chopped onion. Sweat the onion right down to release all it’s sweetness & make it nice & tender. Next, pop in 500g of chicken mince, mix it all in together & continue to fry off until it’s cooked through.

Add in half of a 290g jar of Korma Curry Paste & allow it to cook off for at least a minute whilst you stir it through to coat everything.

Toss in the potatoes along with 150ml of boiling water, pop the lid on & gently simmer for 10 minutes.

During this time, you’re rice will probably be ready, so drain that off & scoop into the bottom of your serving bowls ready to soak up the luscious flavours that await it!

After the curry has driven all your neighbours absolutely mad with envy on the aromas emanating from your kitchen, remove the lid & throw in a handful (75g) of fresh baby spinach leaves to gently wilt through as you cook for about another minute, stirring them in.

Then dish up, Chef! Ladle that glorious concoction over the rice & It’s Chompin Time!


Lentil & Egg Curry

A flavour packed dish that’s perfect for sharing.

You’ll need to start this one a day ahead so some prior planning needs to be thought about when wanting this wee number.

Place 1 cup of dried lentils into a bowl, cover with water & allow to soak overnight.

Next day, drain the lentils & let’s get our kitchen smelling like a Curry House!

Peel & finely dice up 2 onions.

Melt 3 tablespoons of butter in a saucepan, add 1 tablespoon of curry powder, give it a quick mix then add in those onions. Cook them off until they have caramelised right down so that they release all their sweetness. That usually takes about 10 minutes or so, cooking nice & slow.

Splash in 3/4 cup of water along with the lentils, give that lot a jolly good stir then pop on a lid.

Cook, ever so gently, over a low heat for 45 minutes.

Meanwhile, hard boil 4 eggs then peel & set aside.

When the curry is ready, simply slice up the eggs & add them to the pot with a good pinch of salt for seasoning & stir in ever so gently.

Serve this one hot with lovely flat breads or pappadums to pick up the curry with.

Spiced Pumpkin Bites

These bite sized Indian inspired balls of spice

could be directly from my witches cauldron for the grown up trick or treaters! 


I had a 1/4 of a butternut pumpkin leftover in my fridge & thought what on earth can I do with that?!?! Read on to find out how scary the inner workings of my brain can be!

So, I started by peeling & chopping up that 1/4 butternut pumpkin, tossing it into a pot of water & bringing it to the boil.

Whilst that was happening, I grabbed out my mini wok to create a spice paste. How I did that was to pop in a splash of peanut oil along with 1 teaspoon of minced garlic, 1 teaspoon of curry powder, 1 teaspoon of garam masala, 1/4 teaspoon of hot cayenne pepper, 1/4 teaspoon of ground ginger powder & 1/2 tablespoon of red thai curry paste. Then I turned on the heat to fry those spices off until Hubby came running with the fragrance!

By this time, the pumpkin was nice & soft so I drained it, put it back into the now empty saucepan & mashed it up. I added in a good knob of butter too!

Into the spice paste in my mini wok, I added a splash of full cream milk, just a normal amount that I’d use to make a mash (you know, how you do butter & milk to any mashed tattie or pumpkin) but I put the milk into the spices first to loosen them up so the milk I used for my mash was spiced, rather than placing the spice paste directly into the pumpkin.

Next, I mixed through some cooked rice to continue along with my Indian theme & which would act as my binding agent.

Pop that lot in the fridge to chill.

When you’re ready to eat, simply heat up some oil in a pan, roll the spiced mashed pumpkin into balls & coat in whatever crumb float your boat before frying them off to colour as it’s already cooked. Make sure you set the balls aside to drain excess oil off & serve whilst still hot.

Now these are soft, so not finger food by any stretch of the imagination, so you will require forks for these wee beauties.