From 7 December 2015-11 January 2016 recipe box delivery service Marley Spoon will be partnering with Syrian, Afghan and African refugees to introduce their native recipes into homes across the UK contributing 100% of profits to charity.
Marley Spoon will feature two recipes created by refugees on the menu each week, which will be available for delivery with all of the fresh ingredients, in exact quantities, to cook at home.
This recipe was shared by Azad, as it reminds him of home. Since leaving Syria following the political unrest, Azad has lived in Turkey, Jordan, Russia and Vietnam. He has been living in Germany for 5 months and has had the opportunity to become a chef in one of the city’s most popular food markets with Über den Tellerrand.
- vegetable oil
- 1 onion, finely chopped
- 2 skinless chicken breasts, chopped into 2cm chunks
- 70g tomato paste
- 2 tomatoes, chopped
- 2 carrots, peeled and chopped into 1cm pieces
- 2 garlic cloves, finely chopped
- 1 cardamom pod
- 1 whole clove
- 1 cinnamon stick
- 150g basmati rice
- 25g almond flakes
- 25g raisins
- 10g coriander leaves and stalks, roughly chopped
Heat a medium saucepan with 2tbsp oil on medium heat. Cook the onion for about 3-5 minutes, until translucent. Add the chicken, tomato paste, carrots and garlic and cook for a further 5 minutes.
Add the whole spices to the chicken, along with 350ml water. Let everything simmer for 15-20 minutes on a medium heat, until the vegetables and meat are cooked through and the sauce slightly reduced.
Meanwhile, rinse the rice in a sieve. Place in a medium saucepan. Add 300ml cold water, a pinch of salt and bring to the boil. As soon as the water is boiling, turn the heat down to low, cover with a tight fitting lid and leave to simmer for 12-15 minutes. Leave to rest off the heat with the lid for 8 minutes or until ready to serve.
Heat a small frying pan on medium heat. Dry fry the almonds for a 1-2 minutes until golden brown, tossing them regularly to make sure they don’t burn.
As soon as the rice is done, fluff it up with a fork and combine it with the almonds and raisins. Season the curry with salt, pepper and a pinch of sugar. Serve with the rice and sprinkle with coriander.