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Classic North Indian Chicken Curry March 12, 2011

Filed under: Chicken,Curries — delishuss @ 11:27 pm
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I wasn’t a major fan of this curry recipe,  for me it lacks intensity of flavour. I’m posting it anyway for those that it might appeal to. I got it from the Good Food Channel wesbite. Here goes!

Ingredients

4 tbsp oil

2 cloves

1 stick cinnamon

2 green cardamon pods

1 tsp cumin seeds

1 small-medium onion, chopped

1 1/2 tbsp chopped ginger

6 cloves garlic, chopped

1/2 tsp ground turmeric

1 tbsp ground coriander

1/2 tsp chilli powder

2 tomatoes, pureed

450g small chicken or poussin, bone-in, skimmed and jointed

1/2 tsp garam masala

1 handful coriander leaves

To serve:

Rice or Indian flatbreads

Cucumber raita, or any vegetable dish

Method

1. Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamon pods and cumin seeds and fry for about 20 seconds until aromatic.

2. Add the onion and cook for about 10 minutes until golden brown, stirring often.

3. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds.

4. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 30 ml), bring to the boil and then cook over a low heat until the chicken is cooked through.

5.  The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork, once it is tender it is done.

6. Add the garam masala and coriander leaves and serve with rice or Indian flatbread and raita or any vegetable dish.

4. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off,, and the oil leaves the sides of the dry masala around 10 minutes.

 

Pad Thai Chicken February 20, 2011

Filed under: Chicken,Noodles — delishuss @ 10:27 pm
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I recently visited Australia and really got into thai food over there. So when I came back I went on the search of some thai recipes. I also blitzed the Asian supermarket for weird and wonderful things. This recipe is the first on my list to try. It was passed onto me by my friend Catherine who attended a Thai cookery course at the Cooks Academy. In my own humble opinion, it’s fab.

Ingredients

2 chicken breast fillets, sliced

225g flat dried rice noodles

2 shallots, fnely chopped

1 medium onion, finely chopped

4 spring onions, chopped

3 red chillies, finely chopped

2 eggs, beaten

2 tbsp of groundnut oil

2 tbsp of coarsely chopped garlic

3 tsbp of fish sauce or soy sauce

1 tsp of rice wine or dry sherry

1 tsp lime juice

1 tsp of light soy sauce

Salt and pepper to taste

1 tbsp of sugar

2 tbsp of oyster sauce

225g beansprouts

Handful of fresh coriander

3 tsp coarsely chopped roasted peanuts, to garnish

lime wedges, to serve

Method

1. Soak the rice noodles in a bowl of hot water for 25 minutes.

2. While the noodles are soaking, prepare the chicken. Heat a wok and groundnut oil, add the chicken and fry until brown (5-7 minutes).

3.  When the chicken is cooked remove from the pan and set aside.

4. To the wok add, the chillies, onions, shallots, and garlic and stir fry for 1 minute.

5. Pour in the beaten eggs and stir fry for a few seconds until they just start to look scrambled.

6. When the noodles have soaked for 25 minutes, drain in a colander, rinse with hot water and toss with a few drops of oil to stop the strands sticking together.

7. Re-add the chicken to the wok, lower the heat and add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and oyster sauce and continue to stir-fry for 2 minutes, mixing well.

8. Add the beansprouts and spring onions and continue to stir-fry for four minutes.

9.  Finally, add the coriander and stir-fry briskly for 30 seconds.

10. Turn onto a warm platter, sprinkle with the peanuts and serve at once with lime wedges.

 

Avoca Thai Chicken Curry January 17, 2011

Filed under: Chicken,Curries,Favourites — delishuss @ 10:56 pm
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My friend Pooja recommended this recipe. She advised adding coconut milk, I would definitely agree. I didn’t have coconut milk so I used 2 sachets of creamed coconut instead. I also added the juice of 1 lime. The recipe for the curry paste makes more than is needed, you can cover and save in the fridge for a week or so covered with a little vegetable oil.

This is a cracking recipe, worth trying.

Ingredients

For the spice paste

1 lemongrass stalk, dry outer layers removed, inner core chopped

2.5 cm/1 inch piece of galangal or fresh ginger, coarsely chopped

2 lime leaves, chopped

3 shallots, peeled and chopped

A bunch of coriander stalks, finely chopped ( reserve the leaves for garnishing the curry)

2 garlic cloves, peeled and chopped

3 red chillies, deseeded and finely chopped

1 teaspoon of fish sauce

1 teaspoon of ground turmeric

For the curry

3 tablespoons vegetable oil

3 garlic cloves, peeled and chopped

12 boned chicken thighs, roughly chopped

2 tablespoons fish sauce

250 ml/ 8 fl oz chicken stock

1 teaspoon sugar

2 lemongrass stalks, dry outer layers removed, inner core finely chopped

Method

1. To make the spice paste, puree all the ingredients together in a blender or food processor.

2. Heat the oil in a wok, then add the garlic and saute until golden.

3. Add 1 tablespoon of the curry paste along with the chicken and stir well.

4. Add the fish sauce, chicken stock, sugar and lemongrass.

5. Stir wll and simmer for 15 minutes. Garnish with the coriander leaves and serve with rice.

 

Chicken Tikka Naan October 16, 2010

Filed under: Bread,Chicken,Weight Watchers Recipes — delishuss @ 9:24 pm
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Another smashing quick and tasty Weight Watchers recipe.

5 ½ points per serving
Serves 2

Ingredients
200g skinless boneless chicken breast,
Cut into chunky cubes
2 tsp tikka paste
3 tbsp low fat natural yoghurt
2 tsp mango chutney
2 small naan breads
A handful of baby spinach leaves
Lemon or lime wedges to serve

Instructions
1. Preheat the grill to high and line the grill pan with foil.
2. Place the chicken chunks in a small bowl and rub with the tikka paste.
3. Leave for 2 minutes, and then stir in half of the yoghurt and leave for a further 8 minutes.
4. Mix the remaining yoghurt with the mango chutney and set aside.
5. Heat the naans according to pack instructions.
6. Thread the chicken on 2 long metal skewers, keeping the pieces slightly apart. Grill for 10 minutes, turning once, until charred in places and cooked through.
7. Make a pocket in each naan and spread the insides with the chutney mixture. Add some spinach leaves, then pile the chicken on top and serve with lemon or lime wedges.



 

Griddled Cajun Chicken

Filed under: Chicken,Fast Food — delishuss @ 9:18 pm
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This recipe is really quick to make. Really good if you pushed for time some evening. Serve with a green salad and some wedges.

Serves 2

 

Ingredients

4 tablespoons of Cajun spices

100ml of plain yoghurt

2 tablespoons of oil

2 chicken breasts, flattened slightly

Salt and pepper to season

1 tablespoon of olive oil for frying 

Instructions

  1. Mix the yoghurt, spices, salt and pepper and olive oil in a bowl. Dip in the chicken breasts and coat with the sauce.
  2. Heat the oil in the griddle pan and fry off the chicken for about 7 minutes on each side until cooked through.
  3. Serve with a wedge of lemon.
 

Brown Stew Chicken October 6, 2010

Filed under: Chicken,Soups and Stews — delishuss @ 10:17 pm
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I tried making this recipe on a weekday after work, I was starving and so rushed it a bit. It tasted pretty good but I don’t think it beneffited from being rushed. I got the recipe from: http://uktv.co.uk . Enjoy.

Ingredients

  • 4 leg portions (drumstick and thighs), or 1.2kg whole chicken, skin on
  • 1 lime, juice only
  • 3 spring onions, shredded
  • 2 cloves garlic, finely chopped
  • 1 scotch bonnet pepper, deseeded and finely chopped
  • 2 tsp soy sauce
  • 1 onion, diced
  • 4 sprigs thyme, enough to give 1 tsp leaves
  • 3 tomatoes, diced
  • 2 tbsp vegetable oil
  • 1 tbsp tomato ketchup

    • Method

    1. If you are using a whole chicken, cut it into 16 chunky pieces, or you could use chicken thighs and leave them whole.

    2. Squeeze over the lime juice and add the spring onions, garlic, soy sauce, onion, thyme and tomatoes. Season well and mix everything together. Leave everything to marinate for 2 hours, or overnight if you can.

    3. Take the chicken pieces out of the marinating mixture and pat dry with kitchen paper.

    4. Heat the oil in a deep frying pan set over a moderate heat. Fry the chicken pieces, turning frequently, until the chicken is golden.

    5. Spoon over the reserved marinating mixture, stir in the tomato ketchup, and add about 125ml hot water – or enough to barely cover the chicken. Cover the pan and simmer for 20-25 minutes, until the sauce has thickened and the chicken is tender.

    6. Serve with rice and peas, plain steamed rice or pasta.

     

    Chicken Korma August 29, 2010

    Filed under: Chicken,Curries,Weight Watchers Recipes — delishuss @ 8:48 pm
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    I was a bit sceptical of this recipe as I’m not a big fan of the weight watchers curry sauces in the jars; however, I was pleasantly surprised. It’s pretty good for a low fat curry.

    Servings 4

    Points value- 5

    Ingredients

    1 spray low fat cooking spray

    2 medium onions chopped

    1 medium apple chopped

    4 teaspoon of curry powder, mild

    450g skinless chicken breast, uncooked, cut into chunks

    1 stock cube (make ½ pint)

    25g sultanas

    1 tablespoon tomato puree

    125g dried rice, basmati

    1 medium banana

    8 tablespoons natural low fat yoghurt, plain

    Salt and black pepper

    4 sprigs of coriander to garnish

     

    Instructions

    1. Mist a large saucepan with spray cooking oil. Sauté onions and apple for 3-4 minutes. Stir in the curry powder.
    2. Add chicken. Cook, stirring, for 2-3 minutes, until sealed all over.
    3. Add chicken stock, sultanas and tomato puree. Bring to the boil. Reduce heat, cover and simmer gently for about 4 minutes.
    4. 12 minutes before end of cooking time, put rice on to cook in plenty of lightly salted boiling water.
    5. Just before serving, add sliced banana, chopped coriander and 4 tablespoons of yoghurt to curry. Season. Cook for 2 minutes.
    6. Serve curry with hot cooked rice, adding 1 tablespoon of yoghurt to each portion. Garnish with coriander.
     

    Green Bean and Coconut Soup

    Filed under: Chicken,Favourites,Soups and Stews — delishuss @ 8:44 pm
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    This has to be one of my favourite recipes. It’s great as a soup but I often add some cooked chicken and serve with rice.  The recipe is from one of the Avoca cookbooks. Anyway give it a try and let me know what you think.

    Ingredients

    15g/1/2 oz butter

    2 spring onions, chopped

    1 medium carrot cut into fine strips

    2 teaspoons of finely chopped lemongrass

    2 garlic cloves peeled and crushed

    1 teaspoon of grated fresh ginger

    1 teaspoon of ground turmeric

    2 teaspoons of ground coriander

    2 green chillies, chopped

    12 green beans, roughly chopped

    2 x 400 ml cans of coconut milk

    ½ vegetable stock cube crumbled or 2 tbsp of liquid stock

    110g/4oz bean sprouts

    2 tablespoons of chopped fresh coriander

    Instructions

    1. Melt the butter in a large saucepan.
    2. Add the spring onions, carrot, lemongrass, garlic and ginger and stir over a medium heat for 1 minute.
    3. Add the turmeric, coriander, chillies, green beans, coconut milk and stock cube and mix well.
    4. Bring to the boil, and then reduce the heat and simmer, uncovered, for 5 minutes.
    5. Stir in the bean sprouts and fresh coriander, season to taste and serve.
     

    Tray Baked Chicken Maryland

    Filed under: Chicken — delishuss @ 8:37 pm
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    This recipe is really good. It’s pretty calorific so it wouldn’t be the best for those on a low fat/low cal diet. It’s one from Jamie Oliver. I would recommend trying it at the weekend when you have more time.

    Serves 4

    Ingredients

    4 chicken breasts, skin removed

    4 fresh corn on the cob/1 large can of sweetcorn

    1 x 410g tin of cannellini beans or butter beans drained

    2 bananas, peeled

    Sea salt and freshly ground black pepper

    1 large wine glass of white wine

    300ml/10fl oz of double cream

    55g/2 oz butter

    12 rashers of smoked streaky bacon or pancetta

     

    Instructions

    1. Preheat your oven to 220 degrees Celsius/425 degrees Fahrenheit, gas mark 7 and get yourself an appropriately sized roasting tray in which you can snugly fit the chicken breasts side by side.
    2. Run a knife down the length of the raw corn on the cobs to remove the lovely sweets bits of corn. It takes literally no time at all to do this. Once done, add the corn to the tray and discard the cobs.
    3. Using a fork squash up half your cannellini or butter beans until you have a pulp and add these, with the un-squashed half the beans, to the tray.
    4. Next thing to do is to put the chicken breasts on a chopping board. You will notice each breast has a little strip or flap of meat on one side. If you fold that back using the knife and make a cut you can carefully form a little pocket inside the chicken breast.
    5. Once you have done this to all 4 chicken breasts, squash half a banana into each pocket. Then fold the flap back over to cover the banana up and season with salt and freshly ground pepper.
    6. Turn the fillets the other way up and carefully place them on top of the corn and beans.
    7. Add the wine and double cream, then divide the butter into little knobs and scatter these all around the tray.
    8. Drape the bacon or pancetta slices over the chicken breasts and bake in an oven for 35 minutes to 40 minutes, until the bacon is crisp. The smoky flavour from the bacon and the smooth flavour of the bananas will have really cooked into the corn and the chicken.
    9. A lovely combination of flavours. Taste and correct the seasoning if it needs it. I usually serve this in the dish at the table, with a handful of fresh mint thrown over, and let people help themselves.

    I served this with some baby potatoes and some green beans.

     

    Chicken and puy lentil salad with coriander

    Filed under: Chicken,Healthy Eating,Salads and Dressings — delishuss @ 8:30 pm
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    I got this recipe from TV3 ‘s Expose show. Clodagh McKenna was the name of the chef making the dish. It’s pretty quick and easy.

    Ingredients

    Preparation method

    1. Using a sharp knife, make a few long shallow incisions on both sides of the chicken breasts.
    2. Place the chicken in a bowl and add the ground coriander, garlic, a pinch of black pepper, two tablespoons of lemon juice and two tablespoons of the olive oil. Mix the marinade with the chicken in a bowl, making sure all the meat is evenly coated in the marinade. Allow to sit for about 30 minutes (or one hour if you have the time).
    3. Preheat the oven to 230C/450F/Gas 8.
    4. When the oven is hot, spread the chicken out on a baking tray and cook it for 15-30 minutes, depending on the size of the chicken breasts. To ensure the chicken is cooked through, cut into the breast with a knife. Once cooked, take the chicken out of the oven and allow it to rest for a couple of minutes.
    5. Meanwhile, place the still-warm lentils in a saucepan, cover with water and boil for about 20 minutes, until cooked through.
    6. When cooked, drain the lentils then dress them with the remaining olive oil, lemon juice and chopped coriander, and season with salt and pepper.
    7. To serve, slice the chicken thinly and toss with the lentils (they can be still warm) and the mixed salad leaves. Place on plates or in a large bowl and sprinkle with the crumbled feta and a small drizzle of balsamic vinegar.