The Crème de la Crème of the Curry World

As Curry lovers, we are divided. On one side, we have the hot headed chilli chancellors who love to take the mick out of those mild in nature and curry preference.

However, the mild and meek characters among us should not be underestimated in the culinary division. The creamy textures to dishes such as Korma, Masala and Pasanda makes them strong competitors in a war over the best curry. Chaat!'s Top of The Poppadoms poll has seen these mild classics triumph time and time again!

The sad thing is that there are people in this world that simply cannot have cream. Those who are lactose intolerant find it almost impossible to find good a creamy curry, frequently having to settle for second best.  We at Chaat! will not leave anyone out on the chance of a good curry! We have found these people the answer with the Lactofree products range.

Lactofree is not a dairy free product - it is real dairy, but it is skimmed of the lactose (the sugars in dairy) which makes it  suitable for people with a lactose intolerance. Up to 15% (1 in 7) of the UK population are thought to be lactose intolerant which, before Lactofree, meant that they had to avoid dairy altogether and switch to Soya and other alternatives. The problem  was that they were missing out on the essential vitamins and nutrients as well as the good curries! Lactofree allows people with a lactose intolerance to enjoy real dairy in their meals which we at Chaat! support 100%.

The food pioneers Lactofree have teamed up with London restaurant L'atelier des chefs in an attempt to teach the masses how cook lacto free foods. From cupcakes to scallops these classes teach a plethora of delicacies. Chaat! were invited along to try out the Pasanda which was delicious!

 

Chicken Pasanda with Pilau rice

Serves: 6 Persons

Prep time: 15 min

Cooking time: 25 min

Rest time: 30 min

                

Ingredients for the curry:
 

Chicken thighs:                                    12 Whole

Lactofree cream:                                  250 ml

Onions:                                                 1 Whole

Fresh ginger:                                        3 grams

Ground coriander:                                2 Teaspoons

Red chilli powder:                                 1 Teaspoons

Garlic cloves:                                        2 Whole

Green cardamom pods:                        4 Whole

Ground almonds:                                  90 grams

Cashew nuts:                                        20 grams

Water:                                                   80 ml

Fresh coriander:                                    0.25 bunches

Sunflower oil:                                        30 ml

Saffron threads:                                    2 pinches
 

For the rice:

Water:                                                   450 ml

Green cardamom pods:                        3 Whole

Red chillies:                                          1 Whole

Lactofree spreadable:                           50 grams

Basmati rice:                                         300 grams

Cinnamon sticks:                                  1 Whole

Maldon salt:                                          3 pinches

Description:

For the curry:

Peel and slice the onion, peel and thinly slice the garlic, peel and grate the ginger.

Crush the cardamom and remove the seeds. Cut the chicken into pieces and rub the ground coriander, chilli powder and cardamom seeds into it.

Leave to marinade for 30 minutes, longer if possible. Heat a saucepan, add the oil and when hot add the onion and saffron and cook gently for 5 minutes. Add the garlic, ginger, a pinch of salt and ground almonds, cook for a further 2 or 3 minutes the add the chicken and Lactofree cream.

Simmer gently for 15 minutes. Roughly chop the cashews and coriander and top the finished dish with them when serving.

For the rice:

Wash the rice well. Crack the cardamom and slice the chilli thinly. Place the rice in a saucepan and cover with the water (1 and a half times the quantity of rice).

Add the cinnamon stick, cracked cardamom pods, spreadable, saffron and salt. Bring the saucepan to the boil. Once boiling, reduce the heat to a simmer and cover with a lid. Cook the rice for 10-12 minutes or until all of the liquid has been absorbed.

Remove the pan from the heat and allow the rice to finish cooking away from the heat. Break the rice up with a fork just before serving with the curry. Serve with the sliced chilli on top.

Chefs Tip:

Try stuffing your chicken thighs with sultanas, chopped coriander and some pistachios. Roll them up and close with a toothpick before cooking the same way.

If you would like to have a go at cooking with professional Chef's visit  L'atelier des chefs website to book a place.