Tag Archives: curry

Simple Chicken and Broccoli Tandoori with homemade Tandoori Paste


I love tandoori.  It has to be one of the best inventions of Indian food (and there are so many).  So many thing taste good with tandoor, and it is also so easy to prepare – even when you make your own paste.

I found this tandoori paste recipe on http://refashionista.wordpress.com/2010/09/03/recipe-all-purpose-tandoori-paste/, and it is quick and incredibly delicious.

Tandoori Paste Recipe

  • 1 t saffron strands
  • 2 T boiling water
  • 2.5 T fresh garlic, finely crushed
  • 1/4 c fresh ginger, finely grated
  • 2 T lime juice
  • 1 t chili powder
  • 1/8 t cayenne powder (you can play with the chili and cayenne depending on heat tolerances)
  • 2 t paprika
  • 1/2 t ground cumin
  • 1 T garam masala
  • 2 t salt


Soak the saffron strands in boiling water for 10 minutes. Combine with remaining ingredients, and grind using mortar & pestle (or small blender) until smooth.

Tandoori Paste

Chicken and Broccoli Tandoori

I wouldn’t claim that this is an authentic recipe! but it is fresh, healthy, tasty and quick!

  • 1 large double chicken breast, cubed
  • 3/4 c Greek style yoghurt
  • 3 T tandoori paste
  • 1 med onion, diced
  • 1 med head of broccoli, cut into florets
  • 150 g green beans, chopped
  • olive oil for sauteeing
  • 3 T fresh basil, finely chopped

Place chicken, yoghurt and paste in bowl and leave to marinate for at least 2 hours.


Saute onions in a large pot until just becoming translucent.  Add vegetables and saute for further 2 minutes.  Add chicken and cook on low heat, stirring frequently.  Add water if necessary.  Keep tabs on the chicken because the breast meat cooks quickly and will dry out even though it has been marinated.  Add basil just before turning off the heat.  Serve immediately with steamed rice.



Coconut Chicken Curry


This afternoon the sprogs demanded chicken curry for dinner.  Soccer training was looming and so another late meal was on the cards, so they knew they would want something warm and filling.


  • 3 cloves garlic
  • 1/2 red onion, diced
  • 2 cm ginger
  • 1 1/2 t cumin
  • 1 t ground coriander
  • 1 t tumeric
  • 5 T olive oil
  • 8 chicken drumsticks, skin removed
  • 400 ml coconut milk
  • 3/4 c desiccated coconut
  • 3 T almond meal
  • 1 cinnamon stick
  • 2 star anise
  • 1 t salt
  • 3/4 c water
  • 1/2 c milk
  • 1 T tamarind paste
  • 1 T brown sugar
  • 2 stalks celery, diced
  • 1 head broccoli, chopped into florets

In a mortar and pestle grind garlic, onion, ginger, cumin, coriander, tumeric and 2 T oil into a rough paste.

Using a heavy based pot, saute paste in remaining oil for 2 minutes.  Add chicken and saute gently until all pieces are browned.  Add remaining ingredients except for broccoli and simmer gently for 40 minutes.  Add broccoli about 5 minutes before serving, and raise heat to medium.

 Serve with steamed jasmine rice.  Serves 4.

This recipe adapted from Australian Good Taste January 2012, p77.