Looking for a risk-free meal this Valentine’s Day?
Award-winning chef and bestselling cookery author Gurpareet Bains has come up with a new take on the traditional chicken madras that promises to ‘light a fire in our hearts’ rather than our digestive systems.
This low-fat recipe has normally gas-inducing ingredients like onions, garlic and chilli reduced by half in a bid to spare you any awkward moments this Valentine’s Day.
Gurpareet also replaces standard table salt with black salt, which helps with digestion and minimises the noise and odour of any mishaps.
On top of that, his recipe includes fennel seeds, cardamom pods, cloves, and ginger – all of which can help with stomach problems.
While no one can ever be totally immune to the occasional bout of flatulence no matter what they eat, Gurpareet said: ‘Lockdown romance is hard enough without any embarrassing little slips on Valentine’s Day.
‘This curry should – and I must stress should – guarantee an incident-free evening.’
Gurpareet’s fart-free curry recipe
Ingredients (serves two):2 tablespoons coconut oil 1 teaspoon cumin seeds 6 cardamom pods 3 cloves Half a small onion, diced 1 garlic clove, sliced ½ teaspoon turmeric ½ teaspoon ground chilli 1 teaspoon black salt, or to taste 2 tablespoons fennel seeds, ground ½ can of tomatoes, blended until smooth 2 tablespoons grated (peeled) fresh root ginger 500g skinless, boneless chicken breasts, cut in large pieces 1 teaspoon asafoetida Handful of dried fenugreek leaves Freshly chopped coriander
Heat a deep non-stick saucepan until it is very hot. Pour in the coconut oil and continue heating until the oil starts to smoke. Remove from the heat and quickly add the cumin seeds, cardamom pods and cloves so that they pop in the hot oil.
Add the onion and fry on a medium heat until the onion is light brown in colour, remembering to stir frequently – this should take no more than a few minutes.
Stir in the garlic and fry for about one to two minutes or until a light brown colour. Sprinkle in the turmeric, ground chilli and black salt. Mix well and cook for about 20 seconds.
Mix in the ground fennel seeds. Pour in the blended tomatoes, together with the ginger and cook for about five minutes or until the excess juices in the saucepan have dried off and you can see small bubbles of oil in the sauce. Remember to keep stirring occasionally.
Add the chicken to the pan, mix well and cook until it is sealed all over, stirring constantly. This should take no more than 5 minutes.
Pour in enough boiling hot water to cover the chicken. Mix through the asafoetida and simmer on a gentle heat uncovered for 40 minutes. Remember to stir occasionally. Mix through the dried fenugreek leaves about 10 minutes before taking off from the heat.
Season with the chopped coriander, and serve with your choice of sides.
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