North Indian chicken curry

North Indian chicken curry

Chicken curry

Chicken curry

This chicken curry recipe is not hot but the spiciness of the sauce with this yellow rice recipe are just made in heaven. It does not take long to make and is so good, you will probably make it twice in the first week you try it. There are so many chicken curry recipes that you need to try a few before you find the one that is just right for your taste, so give this one a try. (4 people)

What you need

8 skinless chicken portions (thighs and drumsticks are best)
150ml plain yoghurt
4 tablespoons tikka curry paste (available at all large supermarkets)
1 onion halved and sliced
1 teaspoon crushed garlic
1 teaspoon cumin powder
1 teaspoon fresh ginger finely grated
Pinch of chili flakes
2 tablespoons ground almonds (this makes a big difference)
Salt
Oil
Water

The process

Take each chicken portion and with a sharp knife cut 3 slashes into the flesh almost to the bone.

In a large bowl add the yoghurt and curry paste, mix well and then toss in the chicken pieces. Mix them around to ensure that each piece is well covered. Cover with cling film and allow to marinate for at least 1 hour in the fridge.

In a large pan on a medium to high heat with a little oil, fry the onions and garlic. (3 or 4 minutes)

Add the cumin, ginger and chili flakes and toss around for about 2 minutes.

Now add your chicken pieces and cook them for about 10 minutes or so until browned all over.

Add whatever marinate is left over, add a dash of water (about 50ml or so), mix, reduce the heat to medium low, cover the pan and let it simmer for 15 minutes until chicken is cooked through.

That’s that, and here is the yellow rice recipe.

Prawn Bhajis

Prawn Bhajis

Prawn bhajis

Prawn bhajis

Prawn bhajis are delicious little snacks that you will probably have to make a double batch of. The prawn and fresh fresh herbs compliment each other so perfectly that you will need every ounce of willpower not to hide them from everybody you made them for. Prawn bhajis or sometimes known as pakoras can also be made using fish or vegetables but whatever type you make, you must have a good chutney to dip them in or a sweet chili sauce. This makes about 2 dozen bite size bhajis.

What you need

600g peeled and deveined prawns chopped
1/2 cup flour
1 medium onion finely chopped
3 or 4 green chilis finely sliced
Palm of finely chopped fresh coriander (2 to 3 tablespoons)
Pinch of bicarb of soda
water
Salt and pepper
Oil for frying

The process

In a bowl add the flour and then about 2 tablespoons of water. Mix it to a thick batter. If you need slightly more water add another 1 tablespoon. It must be thick and mixed smooth. Use a fork to work out any lumps.

Add all the rest of the ingredients and season with a grind of salt and pepper and mix to distribute everything evenly.

Heat about 5cm of oil in a pot or frying pan to medium hot, not smoking. To test, drop a cube of bread in the oil and give it 15 seconds and if it is browned and not burned it is the correct heat.

Now take tablespoons of the mixture and drop them into the oil. Fry until golden and irresistable.

Serve with Chutney as an anytime snack. Try the Kerala country chicken recipe for a perfectly rounded off Indian food meal.

Chicken sausage with creamy mashed potato

Chicken sausage with creamy mashed potato

Chicken sausage

Chicken sausage

I came across these chicken sausages that were herbed and looked fantastic uncooked and decided to do a straight forward sausage and mash with caramelized onions. It tasted really good and will be a regular week day meal for me. This is a simple recipe to adjust for 1 to many people. (4 people)

What you need

1kg chicken sausage sliced in half lengthwise

4 large onions sliced thinly
4 tablespoons butter
2 tablespoons brown vinegar
¼ cup brown sugar

Mashed potato

8 medium potatoes peeled and chopped
½ cup hot milk
Salt to taste

The process

In a pan on a medium to low heat, melt the butter, add the onions and allow to cook until soft. Stir them from time to time. Add the sugar and vinegar and cook for about 15 minutes, stirring occasionally until the onions are sticky and brown with very liquid left.

Boil the potatoes in water until soft, drain, add back to the pot and mash with a potato masher. Add the hot milk and mash until smooth. Taste and season with salt, this can also be done in a microwave just as effectively. Place a lid on the mash to keep warm while you cook the sausage.

Now all that I left is to cook the chicken sausage, which take just 2 or 3 mintes. Heat a little oil in a pan and cook the halved sausage until nicely browned and cooked.

Pile a generous amount of the onions on the sausage and mash.

Serve with soft fried tomato seasoned with salt and pepper.

Caramelized onions can be kept for a few days in the fridge, so don’t be shy. This Mediterranean Chicken sausage recipe is another of my favorites.

Baked chicken liver pate

Baked chicken liver pate

Chicken liver pate

Chicken liver pate

This Chicken Liver pate recipe is a unbelievably good. It takes a lot of time and effort byt is so worth it. Baked chicken liver pate is great as a starter served as a slice with melba toast or as an all day snack for Christmas day. Give it a try, you will not regret it! You do need a food processor for this one.

What you need

500g frozen chicken livers
400 g butter
2 large onions finely chopped
2 teaspoons minced garlic
2 fresh thyme leaves or 1 teaspoon dried thyme
About 1/2 teaspoon each salt and ground black pepper
100 ml red muscatel
100 ml port
50 ml brandy
5 eggs
250g streaky bacon

The process

Thaw the chicken livers completely and then trim off any fatty bits, place in a bowl, cover and set aside.

In a pot on a high medium heat melt 1 tablespoon of the butter and cook the onions until transparent, you don’t want them browning, then add the garlic, thyme, salt and pepper and all the alcohol, increase the heat to high and boil to reduce until you only have about 1/4 of the liquid remaining. This concentrates the flavors for this decadent chicken liver pate.

Remove from the heat and set aside to cool.

Place the rest of the butter in another pot, bring to the boil, remove from the heat, skim off the foam and set aside to cool.

Place the trimmed chicken livers in the food processor and blitz them for about 1 minute, then add the onion mixture and blitz again for 1 minute.

Add the eggs and blitz until completely combined and a fine texture. During this blitzing period with the machine still on, add the cooled butter.

Line a bread tin with the bacon slices and then fill with the chicken liver mixture. Fold over any bacon pieces and cover the top with the remaining strips of bacon.

Place a roasting tray in a 150 Celsius oven with a little water in the base and then place the bread tin into the water and cook for 2 hours. It is really important that your oven temp is 150 or slightly less, not higher or it will turn a grey colour. Still tastes good but does not look the best.

Remove from the oven and allow to cool. Then cover with clingwrap and place in the fridge overnight. Leave it for 24 hours to allow it to set properly.

Turn it out and serve slices with melba toast.

This is seriously good folks and the effort will come out in the flavor and the presentation.

Chicken and potato cakes

Chicken and potato cakes

chicken-cakesThese were really tasty and great to have in the fridge for a quick snack. We made these for lunch with a salad and a dipping sauce on the side. They are full of flavor and 2 cakes with a salad is just enough for a lite lunch. (4 people)

What you need

500g mashed potato
300g cooked chicken finely chopped
125g sandwich ham chopped
2 tablespoon chopped fresh herbs (parsley and tarragon are best)
2 eggs beaten
salt and pepper
Dry breadcrumbs

The process

In a mixing bowl add the chicken, mash, ham, chopped herbs and one of the eggs. Mix it all together well, distributing the ingredients evenly through the mixture.

Heat some oil in a pan on a medium heat and place breadcrumbs on a plate.

Make 8 burger size patties about 2cm thick, dip into the egg and then into the breadcrumbs, make sure they are really well coated with the breadcrumbs.

Fry them in the oil until they are golden brown on each side. Do 2 or 3 at a time and don’t overload the pan.

Place the cooked chicken cakes on some paper towel to drain off any oil.

Serve hot or cold with a salad and sweet chili sauce.

Chicken cottage pie

Chicken cottage pie

Chicken cottage pie

Chicken cottage pie

This chicken cottage pie is another one of those hearty home meals that will soon become a family favorite. Its quick and easy and you can flavor it with whatever vegetables and herbs you have on hand. Chicken mince make economical meals and it is just so easy to make. It keeps well in the fridge for a few days, so for those who need a few single meals, send it! (4 people easily)

What you need

500g chicken mince
1 large onion
2 finely chopped carrots
1 tablespoon flour
1 tablespoon tomato puree
300ml chicken stock
salt and pepper
pinch thyme
1kg potatoes mashed with butter and milk(salt and pepper the mash well)
grated cheese for topping

The process

Prepare the mash by cutting the potatoes into small pieces, boil until soft, drain off the water, add a good knob of butter and a splash of milk, then mash well.

Fry the chicken mince, onion and carrots together for about 5 minutes.

sprinkle over the flour and stir for 2 minutes

mix in the tomato puree and chicken stock and simmer on a low heat for 15 minutes, then add the thyme and the salt and pepper.

Place the chicken mixture in an oven dish, spoon over the mash and top with the grated cheese.

Place it in a hot oven of 200C for 20 minutes, thats it, easy, hearty, tasty and economical.

Serve with a salad or add peas to the mixture for some greens.

Mediterranean chicken sausage

Mediterranean chicken sausage

Mediterranean chicken

Mediterranean chicken

Chicken sausages are really great when you only have a few minutes to prepare a tasty wholesome meal. This recipe is great for those on a no carb diet or simply add some nice creamy mashed potato and you have a tasty, filling meal meal for the whole family. This chicken sausage recipe is a Mediterranean style and fresh basil leaves make a huge difference so don’t leave them out. I like to use the thin wors style chicken sausage so if you are using thicker sausage just poach for a little while longer. (for 4 people but easy to adjust for single servings)

What you need

750g chicken sausage
1 large onion halved and sliced
1 teaspoon crushed garlic
3 small eggplants or about 250g thinly sliced, skin left on
8 baby marrows thinly sliced diagonally
Handful of cherry tomatoes halved
Handful of chopped fresh basil leaves
Olive oil
Salt and pepper

The process

Add about 3cm of water to a pan, pop in the sausage, bring to the boil and poach for about 3 minutes to cook through. If you are using the thicker sausage poach for about 5 minutes. Once cooked slice them into 1/2 cm diagonal strips.

While the sausage is poaching, add a little olive oil to a wok or pan on a medium to high heat and stir fry the onions and garlic until you get little browned bits on the edges. Add the sausage and toss it around until the sausage browns slightly on the edges, remove and set aside.

Add a little more oil, the eggplant slices, baby marrows and halved tomatoes and stir fry until the vegetables begin to soften. Don’t wait until they are pap or very soft, the recipe is a fresh wholesome recipe with the veg more heated than cooked with the veg still firm.

Now add the sausage mixture back to the pan, add the chopped basil, season with salt and pepper, toss around and that is that, you are done.

You should also serve it with a fine grating of parmesan cheese. Try the Chicken and potato hotpot for something really special.

Pineapple duck

Pineapple duck

Pineapple Duck

Pineapple Duck

I was in a game meat shop last week and spotted these beautifuk duck breasts that were just begging to be cooked up and I had recently read the quickest pineapple duck recipe I have ever seen so decided to give it a go. Well, it was fantastic and took just a few minutes from start to finish. I am not a big duck eater and not used to having poultry pink inside but this was a real treat, soft and succulent meat with a sweet pineapple suace. (2 people)

What you need

200g skinless duck breasts
splash of sesame oil or about 1/2 teaspoon
1/2 teaspoon black pepper
250g tinned pineapple chunks in juice
4 thin slices of ginger
2 tablespoons soy sauce
1 tablespoon maizena/cornstarch mixed with 2 tablespoons water

The process

In a bowl, mix together the sesame oil and black pepper, place the duck breasts into the bowl and rub them with the oil and pepper. get your hands in there and give them a good massage.

Now heat a pan or wok with a little oil to medium hot and cook the duck breasts for about 2 or 3 minutes on each side until browned. If you press on the breast during cooking it should spring back at you, this tells you it is not overcooked and still pink inside. remove them and set aside to rest while you make the sauce.

Wipe the pan clean with some kitchen paper, reduce the heat to medium and add the pineapple chunks with their juice, the ginger and heat through for about 3 minutes. Now add the soy sauce, bring to the boil and add the maizena mixture stirring constantly. Boil for about 2 minutes or until the sauce is thickened and glossy.

Slice the duck breasts into thin slices across the grain and smother with the sweet pineapple sauce.

Serve it with plain boiled rice and perhaps something like the Pak Choy as a vegetable.

Quick chicken pasta salad

Quick chicken pasta salad

Chicken pasta salad

Chicken pasta salad

This chicken pasta salad recipe is really great, the dressing has a really fresh and creamy flavour that makes it seriously morish. It’s a really simple recipe that you can make big batches of and add bits and pieces to it for a new adventure. I have added apples chopped into small pieces which was fantastic, a sprinkling of capers was good too, so be a little adventurous with it, walnuts for example, whatever grabs you. (4 people)

What you need

150g dry penne
1 cup chopped cooked chicken
4 spring onions sliced
2/3 celery sticks chopped

Dressing

1/3 cup cream
1/3 cup mayonnaise
Grated rind of 1/2 lemon
1 tablespoon green peppercorns in brine, crushed with the back of a knife.
Juice of 1/2 lemon
pinch of sugar

Pinch paprika

The process

Cook the pasta, rinse under cold water and set aside to cool.

Poach or steam the chicken, chop or slice into bite size pieces and set aside to cool.

Add all of the dressing ingredients together in a bowl and whisk to a creamy consistency. You can replace the peppercorns with capers but the peppercorns are a really great flavour.

Combine the chicken and pasta in a bowl(if you are adding anything else, add it now), pour over the dressing and toss to coat the chicken and pasta with the dressing. Add a pinch of paprika to each serving.

I’ve added this to cooking for one becuase it lasts well and you can have a whole lot of different flavored meals from this one dish.

Greek style chicken pieces

Greek style chicken pieces

greek-chicken

Greek Chicken

This greek chicken recipe I adapted from Jeremy Mansfields Book Zhoozsh and was incredibly simple and really delicious. It has a minimal number of ingredients, takes very little time to prepare and can be done for a large crowd with no hassle at all. (2 people or for 1 very hungry person)

What you need

6 chicken pieces skin on(thighs are great)
2 tablespoons flour
Olive oil
1 teaspoon tobasco
Juice of 1/2 a lemon
2 or 3 baby onions halved
large handful of roughly chopped mushrooms, about 1/2 punnet
1/2 bottle Greek salad dressing
Palm of chopped fresh parsley

The process

Heat your oven to 180 Celsius, Pour about 1 tablespoon of oil into the bottom of a roasting pan. Then take a little more olive oil in your hands and rub it over the chicken pieces and dust with the flour. Place the chicken pieces in the pan and pop in the oven for 20 minutes.

Remove from the oven and place the whole lot, including juices into a casserole dish, add the onions, pour over the salad dressing and lemon juice and cook for 10 minutes, check on it, add the mushrooms, give it a stir and cook for another 10 minutes in the oven with the lid on.

The flour thickens the sauce and it turns out rustic and delicious.

Toss over the parsley and serve with rice, or boiled baby potatoes tossed in butter. Try out the Apricot chicken recipe for a similar easy to make chicken recipe.