No-Cook Summer Tofu/Paneer/Chicken Curry
Too hot to cook? This is the genius recipe you need.
You can go into the kitchen and emerge with this cooling, refreshing curry 15 minutes later. And you wouldn’t even have turned the hob on (except to cook the rice and the chicken, if using).
It’s good at room temperature but it’s even better chilled.
I personally prefer to refrigerate it for a bit and serve with freshly cooked rice for the hot & cold contrast that adds a new dimension to meals.
Incredulous?
How about if I tell you that it is delicious? That should be a given otherwise it would not get a visa to my blog. The freshness of the coriander and lime (that combination is classic for a reason!) work beautifully with the knobbly texture of the peanuts. Once made, you can adjust the flavours to fine tune it to taste as sharp/hot/sweet & sour [insert as appropriate] as you like.
Sitting on the fence for now?
It’s not something you’re likely to have come across but once you try it on a hot summer’s day, you will weep for all those lost times when you could have eaten it. Cue tragic music.
Still not convinced?
Well, there’s only one way to find out, isn’t there, Doubting Thomas/Thomasina? Make it, then come back and tell me how much you loved it.
No-Cook Tofu/Paneer/Chicken Curry
Equipment
- You will need a food processor or chopper or blender.
Ingredients
Main Ingredient:
- 1 pack (about 280 g) extra-firm tofu or
- 1 pack (about 200 g) paneer or
- 2 chicken breasts
For the Sauce:
- 0-2 green chillies (completely optional)
- 80 g coriander leaves with stems
- 1-2 tbsp lime juice (plus some extra)
- 3 + 2 tbsp roasted, salted peanuts (the kind you get in bags in the snack section of supermarkets)
- 2 tbsp minced fresh ginger (about 18g peeled weight)
- 2 small garlic cloves
- 2 tsp honey
- 1/2 tsp dried crushed red pepper
- 3 Tbs oil (any unflavoured kind)
- 1/2 cup Greek yoghurt/cream - dairy or plant-based (optional)
To Serve:
- freshly cooked rice (I like Jasmine here but basmati is a good choice too.)
- lime wedges, crushed salted peanuts (for garnish)
Instructions
- If using tofu, remove from packet, wrap in double layers of kitchen towel, then place a heavy weight over it. Set aside while you make the sauce.
- If using chicken: In a small frying pan, place the chicken breasts and cover with just enough water. Switch on the heat, bring to the boil and switch off the heat immediately. Leave the chicken breasts in and let the water cool to room temperature. Remove the chicken, cut into cubes, sprinkle with salt and refrigerate.
- If using paneer, cut into ½" cubes. If it doesn't contain salt already, sprinkle a pinch over it, mix well and set aside while you make the sauce.
- In a food processor, combine the green chillies (if using), coriander, 1 tbsp lime juice, 3 tbsp peanuts, ginger, garlic, honey, crushed red chillies and olive oil and pulse until reduced to a coarse puree. Now add the remaining 2 tbsp peanuts and pulse until coarsely crushed.
- Transfer to a serving bowl, stir in the yoghurt or cream, if using. Taste and adjust the sweet, sour and salty flavours to your taste. Don't forget that the peanuts are salted, so you won't need as much additional salt.
- If using tofu, lift the weight off, unwrap and cut into 1/2" cubes. If you feel it needs salt, season with a pinch. Add to the curry.
- If using paneer or the chicken, add the cubes to the curry.
- Refrigerate for 30 -60 minutes if you want a chilled curry.
- Serve over freshly cooked rice.