But enough on my cupboard dramas and more on this cookbook you say? I agree. This new book of Sally Wise's is full of recipes using local produce found in the Derwent Valley, Tasmania where Sally lives. The recipes make you want to fill a long table full of food and invite everyone you know over just to feed them. Sally's home sounds picturesque with raspberry patches in the summer and a bed of giant rhubarb under the window and how can I forget Truffles the kitten?! The photography sets the feel for the book and although not every recipe has a photo, the titles of the recipes are tempting enough. There are some great sounding bread recipes in this book such as Tasty Breakfast Twirl which is a sort-of decadent stuffed breakfast bread, Raisin Bread and Turkish Breads with Spinach and Feta Stuffing or a Tomato and Bacon filling. Can you tell I have missed baking??
There are also some classic afternoon-tea treats that would make a great home-made high tea like Neenish Tarts which I remember from the local bakery as a kid and the Raspberry and Cream Cheesecake Slice...yum. But what caught my eye for dinner was the recipe for Tikka Chicken with Mint Chutney and Naan. There was no fancy curry pastes to make in advance and no ingredients which you need a whole day to find and a trip to every supermarket in your area, everything was in my pantry (expect the flour which is still in my freezer).
I started my making the naan bread so it had time to rise before starting the curry which surprised me as I have this idea that a curry is a long slow cooking process and this relatively quick. I made one slight change in the naan bread and used full cream milk instead of coconut milk as I have a thing about opening a can and not using the whole thing and I was already using a whole can of coconut milk in the curry so happily used regular milk instead and it worked just fine. However I will say this, these naan breads are not your traditional restaurant naans which have the gnarly black bits with bubbles of dense dough, these are light and almost fluffy. I'm not sure if this was just me or if they were meant to do this (there is no photo for this recipe) but mine turned into a kind of pocket when I baked them which was great to fill with the curry and chutney and although sometimes you want those naan breads with the black gnarly bits, these were just as delicious and much lighter which meant you could eat more of them. Always a positive.
And for the chicken tikka and chutney. Wow. Tristan said, quote and quote 'this is one of the best curries I've ever eaten'. He didn't say it was the best but I'll take that compliment anyway and I had to agree with him. It is a much lighter curry then anything I've had from the local Indian restaurant and although I say it was light, it was packed full of flavour and didn't have that layer of oil which you sometimes get from using the store-bought curry pastes. I was a little worried about the sauce being quite liquid but the recipe says you can thicken it by making a cornflour slurry but I let it simmer away for a little longer instead as I have a slight aversion with cornflour and curries together...just reduce it I say. With lighter naan breads, the fresh mint chutney, I served it with some steamed rice and roasted cauliflower (how good is cauliflower in curry?!) and just so you know, it got even better the next day.
Overall it was a pretty damn delicious dinner which we gorged ourselves on a huge bowl each while watching the new StarWars movie on the couch. A perfect date night in if you ask me.
Tikka Chicken with Mint Chutney and NaanAdapted from 'A Kitchen in the Valley' by Sally Wise.
For the naan.
2 cups plain flour
2 teaspoons instant dried yeast
1 teaspoon sugar
1 teaspoon baking powder
125ml warm coconut milk (regular milk also works)
125ml plain yoghurt
2 teaspoons olive oil
2 teaspoons lemon juice
For the chicken.
2 tablespoons coconut oil
1kg chicken breast fillets, sliced (or half the chicken and add extra veggies)
2 onions, finely sliced
3 garlic cloves, crushed
2 teaspoons grated fresh ginger (jarred works great too)
2 long red chilli's, finely sliced
1 tablespoon ground coriander
1 tablespoons sweet paprika
2 teaspoons garam masala
1/2 teaspoon ground turmeric
400ml can coconut milk
250ml chicken stock (stock cube is fine)
For the chutney.
60g fresh mint leaves (roughly half bunch)
3 tablespoons desiccated coconut
1 1/2 tablespoons sesame seeds
1/2 teaspoon brown sugar (regular sugar works too)
1 tablespoon vinegar
1/4 teaspoon salt
1 clove garlic, crushed
180ml plain yoghurt
For the naan.
- Starting with the naan breads, place flour, yeast, sugar, baking powder and one teaspoon salt in a medium bowl and mix well. Whisk together the coconut milk (or regular milk), yoghurt, egg, olive oil and lemon juice. Pour into the dry mixture and mix using a wooden spoon until well combined. This is a wet mixture so don't be alarmed that this looks more like a mess than a dough. Cover with a tea towel and leave in a warm place to rise until doubled in size, about 1 hour and 15 minutes.
- Line two baking trays with baking paper and preheat your oven to 200C.
-Turn the risen dough onto a lightly floured bench and knead for 2-3 minutes or until smooth. Cut into 4-6 pieces and dust each lightly with flour. Roll each piece into an oval about 12-15cm long and 8-10cm wide. Place on lined trays, covered with a tea towel to rise for 15 minutes.
- Bake the naan for 15 minutes or until cooked through and golden on top.
For the chicken.
- Meanwhile start on your chicken. To make the tikka chicken, heat the coconut oil in a saucepan over medium-high heat and sauté the chicken until it changes colour. Add the onion, garlic and ginger and cook for about 2 minutes or until fragrant. Add the spices along with 1 teaspoon of salt and stir to coat everything in the pan. Lastly, stir in the coconut milk and chicken stock and bring to a boil.
- Reduce to a simmer and cook for about 10-15 minutes until the chicken is tender. If your sauce needs thickening, simmer for 10 minutes longer or thicken with a cornflour slurry (3 teaspoon cornflour mixed with 2 tablespoons water).
For the chutney.
- Place all the ingredients except the yoghurt into a small food processor and process until smooth. Stir the yoghurt into the paste. Taste and season with pepper and a little salt if necessary.
Serve the curry with the naan, steamed rice and mint chutney.