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St Georges Day
Posted by James McIntosh Monday, 20th April 2015
Coming from Northern Ireland, St Patrick is my Patron Saint. He arrived on Mount Slemish in the Sperin Mountains in Northern Ireland and is laid to rest in the County town of County Down (aptly named ‘Downpatrick’). St Patrick is famed for driving the snakes out of Ireland (we don’t even have an adder!). However, St George, that’s a whole other story; he banished the dragons!
Just like George being so famous in England, Rangemaster is too; more British homes have a Rangemaster than any other range style cooker. I’m currently in China launching Rangemaster there. As mythology goes, there are nine Dragons in China and even Beijing Airport looks like a Dragon. I once had a very early flight from Beijing and my hotel overlooking the airport showed me the full extent of this massive single structure building. It’s like a dragon; red, long and, yes, it has spikes on top too! One thing I love in China is the fresh fruit that’s grown there and available on every corner, including Dragon fruit; a scary looking product that is beautiful inside (and available in UK supermarkets too). Bar making a sorbet or fruit kebabs, little can be done in cooking with this fruit, so just like George got rid of the Dragon, we will too! Let’s celebrate the most English of days with the most English of dishes. If you’re like me and not as brave as St George and don’t like fiery organic matter, you too can remove the chillies!
1/2 tsp ground cloves1/2 tsp ground cumin
2 heaped tsp paprika
1 tbsp garam marsala
4 cloves garlic, crushed
1 x 5cm piece fresh ginger, finely grated
6 tbsp natural yogurt
4 large boneless chicken breasts
2 fresh green chillies, chopped
2 tbsp vegetable oil
2 onions, sliced
2 cloves garlic, crushed
1 red chilli, chopped
2 tbsp fresh coriander, chopped
1 tbsp ground coriander
1 tsp turmeric
50g ground almonds
2 x 400g tin chopped tomatoes
1 chicken stock cube
2 x 400g tin coconut milk
1. Put the cloves, cumin, paprika and marsala into a pan over a medium heat and cook though for a minute.
2. Remove from the heat and add the grated zest of the lemons and all of the juice. Add all remaining ingredients, cover and leave in the fridge overnight.
3. To make the sauce, place the oil into a casserole dish and sauté the onions, garlic and chilli until the onion is soft.
4. Add all remaining ingredients and the chicken marinade and bring to the boil.
5. Place into the preheated Rangemaster Oven at 180C / 160C if using Fan / Gas Mark 4 for 2 hours until cooked.
Enjoy with rice or naan bread.