Chicken mince balls

Chicken mince balls

chicken mince balls

Chicken mince makes a really great change and these chicken balls can be served as a Thai style starter with sweet chili sauce, Chinese style sweet and sour sauce or even with spaghetti and marinara sauce. They are really quick and hassle free to make.

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Easy butter chicken

Easy butter chicken

Butter chicken (sorry about the pic)

Butter chicken is probably the most commonly eaten curry dish on the planet in various configurations and under different names. It’s really easy and tasty and you can juggle the ingredients to get the perfect combination for your tastes. This is enough for 4.
What you need

3 cubed chicken breasts
30ml oil
2 tablespoons butter
1 large onion chopped
pinch cinnamon
1 teaspoon crushed garlic
2 teaspoon finely grated fresh ginger
½ teaspoon turmeric
1 teaspoon chilli powder
1 tin whole peeled tomatoes
25ml tomato paste
25ml plain yoghurt
small palm of fresh chopped coriander leaves
salt and pepper to taste

If you have ground almonds add 2 tablespoons to give it a real edge on any curry you have had.

The process

In a hot pan with a little oil, sear the chicken cubes to get a little colour on all sides and then remove and set aside.

Reduce the heat to medium, add the butter, chopped onions and cinnamon and cook, stirring constantly until the onions are soft – 3 minutes or so.

Add all of the rest of the ingredients, except the chicken and coriander, bring it to the boil, reduce the heat and cook for about another 4 minutes.

Add the chicken and combine with the sauce and cook for a further 4/5 minutes.

Stir in the chopped coriander and serve with rice, naan bread or roti.

So simple and so delicious, Enjoy it.

Oriental chicken salad

Oriental chicken salad

chicnese chicken salad

I’ve had so many requests for salads lately (all from JHB I might tell you) so I thought I’d try this one. It was really tasty and took about 15 minutes start to finish. This is enough for 2 so double it if you need to.

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Chicken Cordon Bleu

Chicken Cordon Bleu

chicken cordon bleu

Chicken Cordon Bleu is so easy and with a simple creamy sauce turns into something quite spectacular. You can control the flavor you want with the cheese type. It’s perfect winter comfort food. Recipe for 4 and seconds.

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Quick chicken rice casserole

Quick chicken rice casserole

easy chicken casserole

Well, I’m finally back from Joburg and wanted a quick, hassle free and wholesome recipe and this is a winner. It takes just a few minutes to prepare and is a really tasty, 1 dish meal with no mess.

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Creamy baked chicken pasta

Creamy baked chicken pasta

chicken-penne

Chicken pasta bake

This is such a great winter dish which you will keep as a quick hearty dinner recipe for any day. Use left over chicken and remember when you make the Alfredo sauce to keep enough aside for this dish.(4 people)

What you need

1 1/2 cups cooked pasta (spirals or penne)
300g chicken mince or chopped chicken breast
1 tin drained corn Kernels
300g Alfredo sauce (see bottom of page)
1/2 cup milk
1/2 cup grated cheddar

The process

Add a little oil to a pan, add the chicken and fry until beginning to brown.

Add the corn and combine.

Add the milk and Alfredo sauce and allow to heat through, giving it a good stir to evenly combine the chicken and corn.

Add the cooked pasta, mix together well and turn the mixture into a casserole dish.

Sprinkle the grated cheese over the top and place in a 200 Celsius oven for 15 to 20 minutes or until the cheese has melted.

Serve with warm crusty garlic bread and a simple side salad.

Alfredo sauce

150g butter
1/2 cup grated parmesan
175ml cup cream
pinch of salt and black pepper

Melt butter over a low heat, add cream and warm through, add parmesan, season and you are done.

Here ia a famtastic 3 cheese bolognese pasta for you to try.

Chicken Piccata

Chicken Piccata

italian food recipes

It’s really quick and easy to make and an impressive meal in anyones books. You can use this sauce with fish or veal as well so keep it handy.

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Creamy chicken lasagna

Creamy chicken lasagna

chicken lasagna

Chicken lasagna

Lasagna has become one of my favorite dishes this winter and this is a really nice variation. You can add cream for a really rich sauce. (Good for 6 people)

What you need

Olive oil and butter for frying
750g cooked and sliced chicken breasts
1 onion diced
1 cup pasta marinara sauce
1 teaspoon minced garlic
1 cup grated mozzarella cheese
1 cup cheddar grated cheese
Salt and pepper to taste
1 1/2 boxes par cooked lasagna sheets
Salt and pepper to taste

The process

In a frying pan with some olive oil and a little butter, cook the onions until soft and add the garlic.

Add the cooked chicken and salt and pepper to taste. You can add the chicken breasts uncooked at this stage and cook until white.

Now add the pasta marinara sauce or similar tomato sauce of your choice and about 125ml cream if you need real comfort food.

Your pasta should be boiled for about 7 minutes before you begin constructing the lasagna.

Butter a baking dish well and put 1 layer of pasta on the bottom, then a layer of the chicken sauce mixture and sprinkle over a layer of cheese.

Repeat until you reach the top of the dish and finish with a layer of pasta, Top with the remaining cheese and set in a 180 Celsius oven for 30 minutes or until the cheese is melted and slightly browned in places.

YUM!

Chicken paella

Chicken paella

chicken spainish

Poor mans paella is not wat it sounds like, its rich spicy and delicious and a treat on cold winter days. This recipe has become one of our favorites and it’s easy to make your own. Spice it or not, add what you really like.

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Chicken Normandy

Chicken Normandy

chicken normandy

Hearty and tasty with the most delicious gravy, you are going to need some crisp bread to finish it off. If you are feeling a little down in the winter season, the sweet but savory gravy will pick you up.

What you need

1.5kg chicken pieces
baby onions
200g button mushrooms halved
Streaky bacon about 4 slices
1 apple cored and chopped
1/2 can apple cider (170ml)
chicken stock – about 1 cup
Salt and pepper to taste
1 teaspoon Marmite
Oil for frying

The process

In a cast iron casserole or heavy pot, brown the chicken pieces.

Add the bacon and onions and cook for about 2-3 minutes.

Add the apple pieces and apple cider and then add enough stock to almost cover the chicken pieces. Bring it all to the boil and add the Marmite. You can dissolve the Marmite in a little boiling water first, or stir around until its melted.

If you are using a pot, transfer everything into a casserole dish before you add the stock.

Cover and cook at 170 Celsius for 90 minutes. The liquid should have reduced sufficiently to form a nice gravy, If you thinks its too watery, just remove the lid for about another 10 minutes.

YUMMY