Curry crumble with sweetcorn - Indian recipes

Curry crumble with sweetcorn relish, mint and cucumber raita and a spicy salad

If you like curry and you’re keen on crumble, why not combine them? And throw in a few fancy side dishes for good measure.

Ingredients

For the curry

• groundnut oil, for frying

• 1 onion, finely chopped

• 1 chicken breast, diced

• ½ green chilli, seeds removed, finely chopped

• 1 garlic clove, crushed

• ½ tsp ground cumin

• ¼ tsp ground coriander

• ¼ tsp ground turmeric

• 1 tsp garam masala

• 3 tsp korma curry paste

• 1 tsp tomato purée

• 3 tbsp coconut milk

• 30g/1oz frozen peas

For the crumble topping

• 50g/1¾oz margarine

• 100g/3½oz plain flour

• 1 tbsp chopped fresh coriander

• pinch salt

For the sweetcorn relish

• 1 tsp groundnut oil

• 1 tsp mustard seeds

• 2 tbsp tinned chopped tomatoes

• 2 tbsp tinned sweetcorn

• salt and freshly ground black pepper, to taste

For the raita

• 2 tbsp natural yoghurt

• ¼ cucumber, peeled and diced

• handful chopped fresh mint

• ¼ tsp ground cumin

• 1 tsp sugar

• salt and freshly ground black pepper, to taste

For the spicy salad

• mixed salad leaves

• ¼ green chilli, seeds removed, finely chopped

• 1 tbsp olive oil

• ¼ tsp black pepper

• pinch salt

• ½ tbsp clear honey

• 1 tbsp balsamic vinegar

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. For the curry, heat a dash of groundnut oil in a large frying pan and fry the onion until softened, but not browned. Add the chicken to the pan and fry until browned all over.

3. Add the chilli, garlic, spices, korma curry paste, tomato purée and coconut milk to the pan. If the sauce looks a little thick, add a splash of water. Stir in the peas.

4. Meanwhile, for the crumble topping, put the margarine and flour into a mixing bowl. Rub the margarine into the flour with your fingertips until it resembles breadcrumbs. Add the chopped coriander and salt to the crumble mixture.

5. Pour the curry into a small oven-proof dish. Cover with a thin layer of the crumble topping, and bake in the oven for 15-20 minutes, or until the crumble is golden-brown on top.

6. Meanwhile, for the sweetcorn relish, heat the oil in a frying pan and add the mustard seeds. When they start to pop, add the tinned tomato and sweetcorn. (Caution: keep well away from the pan while the seeds pop in case they go in your eyes.) Simmer for five minutes and add salt and freshly ground black pepper, to taste.

7. For the raita, mix all the raita ingredients together in a bowl. If you prefer the texture looser, add a splash of water.

8. For the spicy salad, tip the salad leaves into a salad bowl. Whisk together the remaining ingredients in a small bowl, and pour the dressing over the salad leaves to coat.

9. Serve the crumble with the sweetcorn relish, raita and spicy salad on the side.