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The largest kidney patient charity in the UK. Run by kidney patients, for kidney patients.

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Sponsored Events - Curry up for Kidney Patients

 

The NKF are encouraging our supporters to fundraise by having a curry night 

In your own home - invite your family and friends around and cook up a curry.

At work - Round up your colleagues for a curry lunch with spicy treats such as samosa's, bhajis, Bombay mix and spicy crisps.

In your local restaurant - talk with the owner and see if they will set aside one evening to raise money for the NKF, and then encourage as many people as you can to come along.

* Pick a date.

* Promote your ''Curry up for kidney patients''

* Use invitations to invite your guests - family, friends and colleagues. Everyone loves a curry!

* Choose your menu.

* Fix your fundraising goal. 

If you need any help organising your curry night please contact Pete on 01263 722287 or pete.revell@kidneynkf.com

 

Here are two of our favourite curry recipes you might want to try? The first is a vegetarian curry.

Chana Bateta - Chick Pea and Potatoes Curry (feeds 4 people)

Ingredients

2 tins of chick peas (chick peas and chickpea flour contain Very high levels of POTASIUM and are not suitable for dialysis patients) other vegetables can be used

2 medium potatoes peeled and cubed in small size

1 large onion finely sliced

2 cloves of garlic crushed

1inch cube of fresh ginger

1 fresh chilli finely chopped for a kick! (optional)

3-4 tblsp of chopped tomatoes

½ tsp cumin seeds

½ tsp of chilli powder

½ tsp of Turmeric powder

1 tsp of Dhana -Jeera powder (coriander and cumin) Juice of ½ lemon

2-3 tsp of sugar

½ tsp of Garam Masala

2 tsp of oil

Fresh coriander for garnish

  1. Heat the oil. Add the cumin seeds once hot and then add the onions. Fry on medium heat till soft.
  2. Add the tomatoes and cook for a couple of minutes.
  3. Add the garlic and all the dry spices and cook on low heat till it forms a sauce.
  4. Add the chick peas and potatoes and half a cup of water.
  5. Cover the pan and simmer for 15-20 minutes till the potatoes are cooked stirring occasionally.
  6. Add the sugar and lemon juice and stir well.
  7. Cook for another couple of minutes.
  8. Serve hot with chappattis or fresh bread, or rice.
  9. Garnish with chopped coriander.

 

Chicken Curry 

 

Ingredients

1 large onion

6 garlic cloves, roughly chopped

50g ginger, roughly chopped

4 tbsp vegetable oil

2 tsp cumin seeds

1 tsp fennel seed

5cm cinnamon stick

1 tsp chilli flakes

1 tsp garam masala

1 tsp turmeric

1 tsp caster sugar

400g can chopped tomatoes

8 chicken thighs, skinned, boneless (about 800g) 250ml hot chicken stock

2 tbsp chopped coriander

 

  1. Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
  2. Put the chopped garlic and ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
  3. Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
  4. Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
  5. Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
  6. Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.