Ultimate family thali

Serves 3
To prepare: 60 minutes
To cook: 20 minutes

Ingredients

For the chicken curry
4 tbsp (60ml) olive oil
2 tsp cumin seeds
3 onions
4 garlic cloves
1 inch piece root ginger
4 green chillies
1 x 400g tin chopped tomatoes
2 tsp turmeric
1 tsp garam masala
1 tsp chilli powder
2 tsp salt
2 tsp ground coriander
2 tsp cumin
300g chicken mini fillets
1 tbsp fresh coriander, chopped

For the yogurt (Bhoondi)
Bhoondi (fried gram flour balls)
½ tsp garam masala
½ tsp chilli powder
150g (5oz) plain yogurt
1 tsp salt
½ cucumber

For the rice
1 ½ cups basmati rice
2 pints cold water
1 -2 tsp salt

For the chapatti
1 cup chapatti flour
½ cup warm water
25g (1oz) melted butter

For the apple pickle
2 cooking apples
2 tsp turmeric
2 green chillies
2 garlic cloves
2 – 3 tsp wholegrain mustard

For the salad
½ cucumber
1 tomato
½ red onion
½ a lettuce

For the daal
1 cup of red lentils
1 pint water
2-3 tsp salt
2-3 tsp turmeric
2-3 tbsp olive oil
1 tsp cumin seeds
1 onion
3 garlic cloves, crushed
1 tsp tomato puree
1 x 400g tin of chopped tomatoes
2 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
2-3 tbsp coriander, finely chopped

For the chickpeas
2-3 tablespoon olive oil
2 onions, chopped
2 garlic clove, crushed
5cm/2in piece root ginger, grated
1 green chilli
1 tsp cumin seeds
1 x 400g tin chopped tomatoes
1 tbsp tomato puree
1 tsp garam masala
1 x 400g tin chickpeas, drained and rinsed
1 large potato
1 tbsp pomegranate powder
Small bunch coriander, finely chopped
½ red onion for garnish

Method

For the chicken curry

1. Heat the oil in a pan and then add the cumin seeds.
2. Grind the onions, garlic, ginger and chillies in a food processor and add to the oil. Fry until golden brown.
3. Add about 1/3 of the tin of chopped tomatoes and mash to make a rough paste. Add the turmeric, garam masala, chilli powder, salt, ground coriander and ground cumin to the onions.
4. Stir well to get a thick paste. Then add the chicken and cook for a few minutes. Add some water and simmer for 15-20mins.
5. Add the coriander just before serving.

For the rice

1. Wash the rice and then boil in the salted water for 10-15 minutes.
2. Drain once cooked.

For the yogurt (Bhoondi)

1. Soak the bhoondi in boiling hot water and leave to soak for a couple of minutes.
2. Whilst soaking mix the spices into the natural yoghurt.
3. Grate cucumber and drain any juices out - add to yoghurt.
4. Drain the bhoondi and blot away excess water and add to the natural yoghurt mixture.

For the chapatis

1. Mix the chapatti flour with water to make a dough.
2. Roll into small balls and roll to form flat small circles. Cook for 1-2 minutes on a tawa or heavy frying pan, turning frequently. Finish with a little of the melted butter spread on top.

For the apple pickle

1. Peel and grate the cooking apples. Stir in the turmeric.
2. Add finely sliced garlic and chillies. Add the wholegrain mustard paste and stir all together. Add a little salt to taste.

For the chickpeas

1. Heat a deep saucepan and add the oil followed by the onions and garlic and ginger with green chilli and cumin seed.
2. Fry the mixture until the onions are caramelised, add the chopped tomatoes and tomato puree, garam masala. Cook the sauce until it begins to thicken.
3. Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Add diced potato.
4. Cover and simmer for five minutes. Then add the pomegrante powder. Cook for another minute.
5. Garnish with coriander and red onion.

For the daal

1. Add the lentils to water, adding in the salt and turmeric. Bring to the boil and cook according to the packet instructions.
2. Whilst the lentils are simmering, heat a little oil in a separate pan and then add the cumin seeds, chopped onion and garlic and fry for several minutes. Once they have started to go brown add the tomato puree and tomato tin and mash to a paste. Then add the spices.
3. Once lentils are cooked drain any excess water, add the tomato mixture to the lentils and stir through adding some finely chopped coriander.