Seann Walsh Knives, Forks & Tunes with Paul Ainsworth

In the series finale, Paul is joined in the studio by comedian and actor Seann Walsh for a fantasy feast full of hot food and cold toilet rolls.
The comic tells of his obsession with the perfect head of Guinness, how many bananas are on his rider, invents a new dessert called Crumble Crumble and suggest that the Amuse Bouche should be renamed the Amuse Bollocks.
 
Knives, Forks & Tunes playlist – https://lnk.to/kft_playlist
 
Chicken Goan Masala Curry
 
Ingredients (Curry Paste)
• 10g Yellow mustard seeds
• 10g Fenugreek seeds
• 8g Ground cumin
• 5 whole Green cardamom
• 8g Garam masala
• 4g Ground coriander
• 4g Coriander seeds
• 10g Cumin seeds
• 4g Ground turmeric
• 4g Ground ginger
• 15 Curry leaves
• 4g Ground ginger
• 4 Chopped red chilies
• 4 Chopped green chilies
• 4 Chopped cloves of garlic
• 60g Tomato paste
• 50g vegetable oil
• Water – 100g
 
Method
1. Toast- mustard seeds, fenugreek, ground cumin, greed cardamom, garam marsala, ground coriander, cumin seeds, turmeric and curry leaves- lightly 
2. Add chilies and garlic. 
3. Add oil to bring together and soften. 
4. Once spices are cooked out add the tomato paste and cook out again making sure not to burn the paste and spices
5. Add 100g water and any coriander stalks from picking about 100g
6. Blitz well in a food processor, store in a jar in the fridge or room temperature
 
Ingredients (To make the curry)
• 2 large Spanish onions sliced thin
• 10g mild curry powder
• 35g Curry paste
• 500g of chopped tomatoes
• 10g white wine vinegar
• 10g sugar
• 1 tins of coconut milk
• 1 stick lemongrass
• 2 kaffier lime leaves
• 2 tbsp vegetable oil
• 2 skinless large chicken breasts (diced and pre marinaded in 30g curry paste for 2 hours)
• 20g chopped coriander
• Salt
 
Method
 
1. Roast of sliced onions in a large pan with the vegetable oil and a little salt until the onions are a deep brown colour
2. Move the onions to one side of the pan and add the curry paste, bashed up lemon grass and lime leaves and cook out then mix all together with the onions
3. Now add the chopped tomatoes and cook out until thick and all tomato juices have disappeared 
4. Add the sugar and vinegar to the base and mix well
5. Add the coconut milk and bring to the boil and simmer until desired thickness
6. Add the marinated chicken breast to the curry base and turn the heat down to low, now gently cook the breast for about 10 minutes until tender and cooked through.
7. Finish the curry with chopped coriander, and if you would like the curry extera spicy then add another spoonful of curry paste.

Hosted on Acast. See acast.com/privacy for more information.