What I’m going to give you here are the bones of the recipe – you need to add some stock if you’re cooking it on the stove-top and maybe if you’re slow-cooking it. I don’t add any more chilli than is in my fancy-bought-at-a-market garam marsala because 5,000 children mean 5,000 variants of chilli tolerance, so by all means, add away.
Anyway, it’s delicious and really very straight forward. Get to it. Make your #everyfuckingnight a winner.
1 kg chicken (I have used thigh fillets in a stove-top version and three marylands in a pressure-cooked version)
1 Â½ cups Greek yogurt
2 tbsp lemon juice
1 Â½ tbsp ground turmeric
2 tbsp garam masala
2 tbsp ground cumin
For the sauce
115 g butter
2 yellow onions, diced
4 garlic cloves, crushed
3 tbsp fresh ginger, grated
1 tbsp cumin seeds
1 cinnamon stick
2 tomatoes, diced
salt to taste
(If cooking on the stove-top ⅔ cup chicken stock)
1 Â½ cups cream or sour cream or yoghurt
3 tbsp almond meal
Smoosh everything together and marinate for as long as you've got - at least a couple of hours
If you like you can brown the chicken but really, who has the time or energy for such nonsense
Melt the butter and add the onions. Saute for a couple of minutes
Add the garlic, ginger, cumin seeds, cinnamon stick and tomatoes and cook for a few minutes
Add the chicken AND all the marinade If using a slow cooker put the lid on and set on high for, I don't know, four hours? Or low for eight? It's impossible to destroy food in a slow cooker, you know your machine, do what you think best. Add a splosh of stock if you so wish but I find I always over water things in the slow cooker In the pressure cooker, on highest setting for 45 minutes for marylands, 30 for chicken with no bones On the stove add the stock and simmer for about 30 minutes
Once cooked, add the almond meal and cream and cook for another 10 minutes or so In the pressure cooker I take the chicken out, set the machine to reduce, add the meal and cream and reduce for 15 mins. (Just stir through yoghurt at the very end in this case otherwise it will split.)
Serve with fresh coriander, chutney and cucumber raita
Last week I made an #everyfuckingnight dinner that was largely inedible. I know, I’ll show myself out.
It had all the makings of a great dinner. Loads of veggies, fresh egg noodles, garlic, ginger, you get the drift.
Grover even cut up all the vegetables.
Things started going awry when I ignored the cooking instructions on the pack of egg noodles (bring a pot of water to the boil, add the noodles, boil for 1 minute (where they lost me), drain and then use). Who boils something for one minute? What a waste of time and water.
Instead, I boiled the kettle and poured (probably the equivalent amount I would have used in the saucepan) waterÂ over the noodles thinking, I’ll just let it sit in that for a couple of minutes. I know you know where this is heading. Over-cooked gluggy noodles which we all tried to talk-up. “They’ll be fine,” was the resounding cry with a somewhat tremulousÂ edge.
Then there was the sauce, which we followed to the letter. Hoisin, soy, cornflour, stock. But this is where it went wrong because stupidly I didn’t taste it. In the NOT MY FAULT category however was the fact the amounts shown on the video were noticeably different than what was given in the written form. I should have gone with what was on the video.
Anyway, what resulted was a red hot mess of over-cooked noodles, overpowering sauce and a (rare) cooking disaster.
Let’s now take a moment to give thanks for my foresight to have a couple of packets of dumplings in the freezer.
In some very exciting news I have teamed up with Mrs Woog for a podcast we have ingeniously called Woog & Berry. Stay tuned, we should be going live in early December. Such a development!
In our first episode we talk about #everyfuckingnight and just how many things you can do with mince. Preferably we steer clear of 70s favourites of curried mince but embrace the rissole. I of course had to go all show pony and talk about this Thai mince, properly referred to as Laab.
It is an absolute snap to make and oddly enough all of my kids eat it. Granted I can not guarantee all of yours will but it is damn tasty and even if they have a bowl of cereal for dinner again you get something good down your gullet.
When you’re groaning at having to make dinner again make this.
If you’re not already, follow me at Instagram, search the hashtag #everyfuckingnight and you will see a feed of the dinners I am cooking my boys.
This dinner is solely thanks to my dear friend S who knows the best places to have dinner, always checks in on me and is breeding olympians. She’s made this as the kids mealÂ on two occasions we’ve been overÂ for dinner – the second time because they all loved it the first.
It’s a dinner standard in her house and will now be in ours.
Thursday’sÂ radio spot saw meÂ veerÂ away from the sweets (quelle horror!) to show a steady course to one of my go-to one pan roasts. The big tip here is to have a rare moment of organisation when you buy your chicken pieces. Throw them in a snap-lock bag with the marinade before poping them in the freezer. It means on the night you’re going to have it all you need do is defrost the chicken, toss with the potatoes and roast. As my friend Beth says, BANG.
One pot wonder
1kg chicken pieces (drumsticks, wings, pieces that are on the bone)
one lemon, cut into chunks
few lugs olive oil
a handful mix of fresh herbs (eg tarragon, sage, parsley, thyme)
4 garlic cloves, slightly crushed but skins still on
one onion, cut into chunks
heaped dessert spoon of dijon mustard
good pinch of salt and a healthy grind of pepper
6 potatoes, cut into wedges
Combine the chicken with the marinade in a bowl or large snap-lock back and combine thoroughly
Marinate for a long as you’ve got – ideally a couple of hours at least
Preheat your oven to 180C
Tip the chicken pieces and potatoes into a baking dish and toss together, add a few more lugs of olive oil if everything’s not getting nicely coated with the marinade. You could probably sprinkle over some more salt and pepper here as well.
Bake for about an hour or until everything is nice and golden with some crispy bits and charred bits and basically a pan of ridiculous goodness.