Guest recipes with Lidl Food Academy

A taste of India

Chicken Biryani

1g saffron mixed with 2 tablespoons warm milk

50g unsalted butter

1 medium onion, thinly sliced

1 teaspoon Himalayan salt

1 tablespoon ginger, grated on a fine grater

1 garlic clove, finely chopped

1 small chilli or 1/2 tsp powder (optional)

2 teaspoons garam masala

500g chicken breast or thighs cut into small bites

30g yogurt

2 cups water

50g cashews

25g raisins

Juice from a lemon

3 tablespoons fresh coriander, finely chopped

10 mint leaves, finely chopped

200g basmati rice

 

 

Mix the saffron with the warm milk and let it turn golden.

Preheat oven to 220C.

In a pan that can be put in the oven, melt the butter. Sauté the onion with the salt. After caramelizing slightly, add the ginger, garlic, chili, garam masala seasonings and chicken. Sauté until you seal the chicken.

Then add the water, saffron with milk, yogurt, cashews, raisins, lemon, coriander and mint.

Stir well until the water boils.

Finally add the rice and mix.

Cover with parchment paper and foil and bake in the oven for 20 minutes.

When the rice is cooked, take the pot out of the oven and cover with a clean towel for 5-7 minutes.

Before serving, break the rice with a fork until fluffy.

 

 

Green Mango Chutney

1 tablespoon vegetable oil

2 teaspoons curry powder

1 teaspoon powdered or fresh ginger finely grated

1 small onion, chopped

1 large green mango, cut into small cubes

50g apple vinegar

25g brown sugar

1/2 teaspoon Himalayan salt

1 small chilli or 1/2 tsp powder (optional)

 

In a small saucepan add the vegetable oil and sauté the curry, ginger and onion.

After the aromas come out of the spices and caramelize the onion, add the mango.

Then add the vinegar and salt.

First, boil over high heat and mix well.

Then, lower the heat and let the mango soften for about 15 minutes. Occasionally you should stir the mixture to prevent the fruit from sticking to the pot.

After the mixture thickens and most of the liquids evaporate, add the sugar and chili (optional). Boil for another minute.

Serve the chutney as is or blend.

 

Chapati

400g whole wheat flour

250g lukewarm water

1 pinch Himalayan salt

2 tablespoon melted butter, to serve

 

Sift the flour into a large bowl.

Add the water with the salt and mix all the ingredients with a fork.

Then place it on a working surface and knead for 5 minutes with your hands until it becomes soft and does not stick to the hands.

Divide and shape the dough into small balls (the size of one lime/55g).

Rest the dough for 15 minutes, covered with a kitchen towel.

At the same time, melt 2 tablespoons butter in a small frying pan.

Then sprinkle the rolling pin with flour and roll out the dough balls into 15cm circles.

Heat a grill pan well, then lower the heat.

Shake the circular breads well to remove excess flour. Dry fry each one for a few minutes on each side until golden.

Using a brush, brush with melted butter just before serving.

 

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/