Anjum Anand - Making Indian Food Easy

Anjum makes a healthier more traditional Indian chicken korma because she doesnt use lots of cream or sugar into her food. Marinating the chicken first for a few hours helps to flavour the chicken.

She makes her garam masala from scratch from whole spices before adding onions, green chillies and marinated chicken and cooking the korma.

The list of ingredients for this creamy dish are given at the end of the video.

I often make a Mixed Lentil Curry to which I sometimes add cooked spinach, it is generally a bit thicker than the one made here but Anjums is just as good.

Try Anjums Anands recipe though, it is a simple, healthy vegetarian meal which is full of taste and protein and is an ideal dish for lunch or supper.

The fish used in this curry is just any firm fleshed white fish cooked in spices and tomatoes. Once the sauce is made it is literally only a matter of minutes to cook the fish so if you need to you could make the sauce and come back to cook the fish in it when you are ready to eat.

I have tried this and it tastes great! Serve it with either boiled basmati rice or Roti.

Anjum makes Himalayan lamb curry with yoghurt, different in that it contains no onions or garlic, just wonderful lamb, yoghurt and spices to bring out the flavour of the curry.

This is fantastic served with just plain boiled rice.

This is a delicious creamy prawn curry which originates from Malaysia. Anjum makes her curry paste and garam masala from scratch before cooking and adding pricked chillies, spices sugar and coconut milk. The prawns are added and this aromatic dish is ready in minutes!

Pricking the chillies and cooking them whole in the dish means that the heat from them won't be overpowering. You could of course add some chopped chilli if you like more heat, but try it this way first, it is really good.

I love monkfish, its such a meaty fish and holds its shape and takes a marinade well.
This dish is perfect as a light lunch or supper, Anjum makes the tandoori marinade and covers with the mix to marinade the fish for a couple of hours. Chunks of the monkfish are put on skewers like kebabs and put in the oven and serves them with a lightly dressed salad.