We love sharing fab, family-friendly recipes from nonstopmamas!

Here are two just in from Maunika Gowardhan, food writer, chef, professional caterer and home cook. Newcastle-based Maunika writes about her latest creations at cookinacurry.co.uk and on twitter at @cookinacurry (warning: her tweets can make you seriously hungry. And v. bad about only having a cheese and tomato pizza lined up for tea).

Here are Maunika’s ideas for a couple of fast and yummy suppers.

Haraa Masala Chicken (Green Chicken Curry)

This chicken recipe is my all time favourite. I make the spice paste in advance and freeze. Having leftovers of this curry is just what it’s all about. A bit of the shredded leftover chicken tossed with some pasta or even a melted cheese toasty works a treat.

Ingredients

1 free range chicken jointed into 8 pieces with skin removed

2 tsp tamarind puree mixed with a little water (can be substituted with juice of half a lemon)

2 tbsp vegetable oil

1 tsp ginger & green chilli paste

Salt to taste

Roughly chopped coriander & spring greens to garnish

Spice Paste

1 medium white onion sliced

1 cup cashew nuts

5 cloves of garlic

1 in piece ginger

1 cup fresh coriander leaves

1 cup mint leaves

2 green chillies, the mild variety

Soak the cashew nuts in some warm water for 10-15 mins. Fry the sliced onion in a little oil until golden brown and soft. To make the paste, mix together all the ingredients along with the fried onions and cashew nuts and blend in a food processor.

Heat oil in a deep sauté pan and add the ginger & green chilli paste. Fry until softened. Add the spice paste mix and fry for another 2 minutes. Mix in the chicken pieces, making sure they are coated in the green gravy. Fry and seal the pieces. Next put in the tamarind puree and bring the gravy to a simmer for 15-20 minutes, until the chicken is cooked through. Garnish with coriander and spring greens. Serve with warm chapattis or naan bread to mop up the gravy.

Paneer Tikka

Paneer is such a versatile cottage cheese and used in curries all the time. They don’t take long to cook at all. This recipe can be served as a starter at a dinner party or, like I do, stuff it in pitta bread with the tangy chutney and fresh salad. Makes a full meal.

Ingredients

300g paneer cheese

3 tbsp gram flour

40ml double cream

1 tsp cumin seeds

½ tsp red chilli powder

½ tsp turmeric powder

1 in piece of root ginger finely chopped

1 green chilli finely chopped (add more if you would like it any hotter)

2 tbsp vegetable oil

Salt to taste
Cut the paneer into one inch cubes and set aside. To make the marinade, in a bowl add the double cream along with the gram flour and mix until there are no lumps. To this mix add cumin seeds, red chilli powder, turmeric powder, ginger and the green chilli. Mix until all the ingredients have come together and finally add the oil. Add paneer to the marinade, and set aside for 30 minutes or so.

Pre-heat the oven to 200 C. Place the paneer on a roasting tray for 10-12 minutes, until they are golden brown.

Serve the cubes with a dash of mint chutney and some lime juice.

Posted in Food flash! on 3rd February, 2010.