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Curries that are second to naan

The Dunbrody House’s star chef KEVIN DUNDON shares his favourite recipes


Thai Green Chicken Curry

Thai Green Chicken Curry

Lamb Madras Curry

Lamb Madras Curry

The Scullery Cucumber Relish

The Scullery Cucumber Relish


Thai Green Chicken Curry

I love a good curry on any night of the week. Over the last year, curry recipes became a must-try at home with a lot of innovative people creating their own delicious dishes. We enjoyed some very hot curries that required adjustment to suit our palates, and we used a broad selection of protein from seafood, chicken and chickpeas with the addition of vegetables as a main ingredient. For my Thai green chicken curry, I used green curry paste which is easily found in most supermarkets. Most Thai curries have a rich flavour from using coconut milk, but they’re also very fresh due to the chopped vegetables. Don’t be shy on using any vegetable, such as butternut squash, to bulk up the recipe and add texture. Add green vegetables 5-8 minutes before the end of the cooking time to keep them crunchy. Now, the lamb madras recipe. Madras is one of my favourite curries, although it is on the spicier side when compared with tikka masala or korma. I am using lamb mince in this recipe for convenience as it takes less time. One of my tips for making curries is to remember that there’s no right or wrong way. It helps to follow a recipe as you need to include all the ingredients, but use your taste to adjust the final dish to your liking. So remember, when you’re making your curry, you’re in control of the heat. Trust your taste buds and experiment until you get the right balance for what you like.

Happy cooking,
Kevin Dundon


Ingredients (Serves 4-6):
■ 8 chicken thighs, skinless
■ 4 tsp Thai green curry paste
■ 1 tbsp coconut oil
■ 2 onions, sliced
■ 1 shallot, sliced
■ 1 garlic clove, chopped
■ 1cm ginger, chopped
■ 1 small red chilli
■ 300g butternut squash, diced
■ 400ml coconut milk
■ 150ml vegetable stock
■ 1 tbsp soy sauce
■ 100g tender stem broccoli, sliced
■ 1 lime, juice
■ 2 tbsp fresh basil leaves or coriander leaves
■ 300g rice to serve

1. Place the chicken thighs with half of the curry paste in a bowl. Stir to coat the chicken pieces and set aside to marinate for 30 minutes. Cover with a lid or cling film.
2. In a saucepan, over medium heat, melt the coconut oil and add the onions, shallot and garlic.
3. Cook for 2 minutes to soften. Add the chicken thighs and colour for a further 4 minutes.
4. Add the ginger, chilli and butternut squash. Cook for 2 more minutes to lightly colour the vegetables.
5. Pour in the stock, coconut milk and the rest of the green curry paste. Add some soy sauce to season.
6. Bring the mixture to the boil then cover with a lid. Reduce the heat to low and simmer for 15 minutes or until the chicken pieces and the vegetables are cooked through. Stir every 2 minutes to ensure the vegetables don’t stick to the bottom of the pan. After 12-15 minutes, add the broccoli and continue to simmer for an extra 5 minutes.
7. In the meantime, prepare the boiled rice to serve with the curry.
8. Once the curry is cooked, remove from the heat and set aside until needed. Check the seasoning and add extra soy sauce, lime or chilli to your taste.
9. Serve the dish immediately with the rice and some fresh basil or coriander leaves.


Ingredients (Serves 4-6):
■ 3 onions, chopped
■ 2 garlic cloves, chopped
■ 2cm ginger, peeled and chopped
■ 1 red chilli, chopped
■ 500g lamb mince

■ 200g paneer, cut into cubes
■ 50g breadcrumbs
■ 1 egg
■ 1 tbsp vegetable oil or ghee
■ 1 tbsp turmeric
■ 1 tbsp ground cumin
■ 1 tbsp ground coriander
■ 1-2 tsp hot chilli powder

■ 400g tin chopped tomatoes
■ 200ml vegetable stock
■ 1 handful coriander, chopped
■ Salt and pepper
■ Serve with rice, naan and mango chutney and lime wedges

1. In a food processor, blend 2 onions, the garlic cloves, ginger and red chilli into a puree.

2. In a bowl, combine the minced lamb with the breadcrumbs and egg. Season well and form 12 meatballs.
3. In a sauté pan, over medium heat, heat the vegetable oil. Add the meatballs and sear on all sides for 2 minutes. Remove from the pan.
4. Next, sear the paneer on the pan and set aside with the lamb meatballs.
5. Add the remaining onion to the pan along with the spicy vegetable puree. Fry for 30 seconds until softened.
6. Add the turmeric, ground cumin, coriander and hot chilli powder and stir well. Cook for a couple of seconds, then add the meatballs and paneer back to the pan.
7. Pour in the chopped tomatoes and vegetable stock and season well.
8. Cover with a lid, drop the heat to low and simmer for 20-30 minutes until the meatballs are cooked through and the sauce is rich and coats the lamb.
9. Remove from the heat. Check the seasoning and stir through some fresh coriander.
10.  Serve straight away with rice, naan, lime wedges and a big dollop of mango chutney.

TOP TIP: In a pickle after hot curry? Here's how to bring down the heat

A great way to cut down on heat, beside using dairies, is to eat a few pickles after a hot curry and very spicy dish. The easiest pickle to do is cucumber pickles.

Just bring 200ml of vinegar, 200ml of water with 50g of sugar to the boil for a minute and add a few fragrant spices of your choice such as coriander or mustard seed.Pour the hot liquid over the sliced cucumber and let it cool down and pickle.

Cucumber Pickle 320g €3.80 from The Scullery

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