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West Indian Chicken Curry

Apr 26

Posted by admin in chicken, curry, the recipes | No Comments

“This punchy dish is under 500 calories, but you won’t notice you’re being healthy.”

  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp curry powder
  • 1 large sweet potato, peeled and cut into small chunks
  • 4 skinless boneless chicken breast fillets, cut into chunks
  • 400g tin coconut milk
  • 100g whole cherry tomatoes
  • fresh coriander, to serve

Cook the onion and garlic in a tsp of oil for 5 minutes. Season, then stir in the curry powder. Cook for another minute, then add the potatoes and chicken. Pour in the coconut milk. Simmer for 10-12 minutes, then add the tomatoes and simmer for 2 minutes. Serve sprinkled with fresh coriander.

Source : Olive Magazine, June 2010

Servings/Yield : 4

Difficulty : Easy

Course : Main

Preparation Times : Prep 10 minutes, Cook 20 minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Hearty Chicken & Bean Soup

Mar 30

Posted by admin in chicken, soup, the recipes | No Comments

“A hearty bean and chicken soup, perfect for a cold winter night”

  • 2 tbsp sunflower oil
  • 400g chicken breasts, cut into chunks
  • 1 onion, finely chopped
  • 3 carrots, finely chopped (or 2 large carrots)
  • 3 celery sticks, finely chopped
  • 2 thyme sprigs or ½ tsp dried
  • 1 bay leaf, fresh or dried
  • 600ml vegetable or chicken stock
  • 800g canned haricot or cannellini beans, drained
  • chopped parsley, to serve

Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.

Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Source : Adapted from Chicken & white bean stew, Good Food Magazine February 2009

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 20min, Cook 1 Hour

Note : We tried the original recipe from Good Food Magazine, and found it too watery to be a stew; so we boiled it off to reduce the liquid content, and relabelled it as a hearty soup which it should have been called to begin with. Our hats off once again to Good Food for a great recipe to begin with.

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Piri Piri Chicken

Mar 13

Posted by admin in african, chicken, portugese, the recipes | No Comments

“A classic Portugese and African dish that packs a punch when you’re in the mood for something spicy and a little different.”

Chicken

  • 4 large chicken thighs, preferably higher welfare, skin on and bone in
  • 1 red pepper
  • 1 yellow pepper
  • 6 sprigs of thyme
  • olive oil
  • salt and pepper

Sauce

  • 1 red onion
  • 4 cloves of garlic
  • 1-2 bird’s-eye chillies (2 was quite hot for us)
  • 2 tbsp sweet smoked paprika
  • 1 lemon, zest and juice
  • 4 tbsp white wine vinegar
  • 2 tbsp Worcestershire sauce
  • A large bunch of fresh basil

Preheat the oven to 180C. Peel and roughly chop the red onion and add to the liquidiser with the peeled cloves of garlic. Add the chilli (stalks removed), paprika, the lemon zest and juice. Add white wine vinegar, Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.

Place the chicken thighs skin side down, and score the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.

Pour the piri piri sauce into a 20 x 30cm roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven. After 10 minutes move the chicken up to the top shelf to cook for around another 10 minutes, or until cooked through

 

Source : Adapted from Jamie’s 30 Minute Meals

Servings/Yield :4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in around 30min+

Note : We love Jamie and everything he does in and out of the kitchen; but he’s kidding you if he thinks you can make his meals in less than 30 minutes without spending another 30 minutes prepping the ingredients first.

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Peanut Chicken Curry

Mar 10

Posted by admin in chicken, curry, the recipes | 2 Comments

"Peanut butter and chicken, brings this simple after work curry together."

  • 1 large red chilli, deseeded
  • ½ a finger-length piece fresh root ginger, roughly chopped
  • 1 fat garlic clove
  • small bunch coriander, stalks roughly chopped
  • 1 tbsp sunflower oil
  • 4 skinless chicken breasts, cut into chunks
  • 5 tbsp peanut butter
  • 150ml chicken stock
  • 200g soya cream
  • splash of lemon juice

Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed. I hand chopped everything very finely.

Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and soya cream with a splash of lemon juice. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

 

Source : Adapted from Good Food Magazine: August 2009

Servings/Yield :4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in around 20min

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 4.00 out of 5)
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Chicken & Vegetable Soup

Feb 14

Posted by admin in chicken, soup, the recipes | No Comments

"A simple barley based hearty soup for a cold winter night"

  • 100g pearl barley
  • 300ml cold water
  • 15g butter
  • 1 tbsp olive oil
  • 1 leek, finely sliced
  • 1 celery stick, finely chopped
  • 2 carrots, sliced
  • 1 potato, peeled and diced
  • 2 chicken breast fillets, cut into pieces
  • 1 tbsp fresh thyme
  • 600ml chicken stock

Boil the barley for 10minutes in a covered pan. Melt the butter in a pan with the olive oil and fry the leek and celery. Cover and cook over a low heat for 5 minutes, stirring occasionally. Add the carrots, potato, chicken, and thyme. Pour in the chicken stock and the barley with it's cooking water, bring to a boil, cover and simmer for 30 minutes.

Source : Asda Magazine, January 2011 with minor changes

Servings/Yield : 2 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in 45 mins

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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Chicken, sweet potato & coconut curry

May 29

Posted by the editor in chicken, curry, the recipes | No Comments

“Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry”

  • 1 tbsp sunflower oil
  • 2 tsp mild curry paste
  • 2 large boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 medium-sized sweet potatoes , peeled and cut into bite-size pieces
  • 4 tbsp red split lentils
  • 300ml chicken stock
  • 400ml can coconut milk
  • 175g frozen peas (optional)

Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.

Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Source : Good Food : March 2004

Servings/Yield : 2 Servings

Difficulty : Very Easy

Course : Main

Preparation Times : Ready in 25-35 minutes

Nutritional notes : Per serving : 291 kcalories, protein 19g, carbohydrate 24.5g, fat 14 g, saturated fat 10g, fibre 3.6g, salt 0.57 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Cider Chicken with Tagliatelle

Apr 10

Posted by silli in british, chicken, italian, pasta, the recipes | No Comments

“Patrick added an English flavour to an Italian favourite mixing cider and pasta”

  • 400 g tagliatelle
  • 2 tbsp vegetable oil
  • 400 g chicken breasts, skinless, cut into chunks
  • 210 ml dry cider
  • 1 1/2 tbsp wholegrain mustard
  • 15 g butter
  • 1 large leek, halved lengthways and finely sliced across
  • 80 g mushrooms, sliced
  • 100 ml double cream
  • 1 tbsp chives, snipped to garnish

Cook tagliatelle to packet instructions.  Meanwhile, heat 1 tbsp oil in a pan and fry chicken for 8 minutes, turning occasionally, until golden all round.  Add cider and mustard.  Season and simmer for 5-7minutes until slightly reduced.

Melt butter in a pan, add remaining oil and cook leek for 3 minutes.  Add mushrooms and cook for another 2 minutes.  Add leek and mushrooms to chicken, stir in cream and simmer for 2 minutes.

Toss cider chicken with tagliatelle.  Garnish with chives.

Source : Adapted from, Ready Steady Cook by Patrick Anthony

Servings/Yield : 4 servings

Rating :

Difficulty : Easy

Course : Main

Preparation Times : Prep : 15 mins Cook : 25 mins

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 2.50 out of 5)
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Chicken, mushroom and spinach pasta bake

Mar 9

Posted by the editor in chicken, maltese, pasta, the recipes | No Comments

“This is a creamy pasta bake for the family to enjoy”.

  • 300 g pasta
  • 2 garlic cloves, minced
  • 400 g chicken breasts, cut into chunks
  • 1 tbsp olive oil
  • 300 g button mushrooms, sliced
  • white wine
  • 200 g spinach leaves, fresh
  • 4 tbsp double cream
  • 30 g parmesan, grated

Bring a large pan of water to the boil and cook the pasta shapes according to the packet instructions, then drain.

Meanwhile, fry the chicken in the garlic and olive oil in a large pan until cooked through. Add a splash of white wine, season well, and add the mushrooms, cooking for 4-5minutes. Tear the spinach and add to the pan, stirring until the spinach shrinks a bit. Add the cream, cover and simmer for 5minutes.

Once the pasta is ready, drain and stir into the sauce. Tip into a 1.2-litre ovenproof dish, sprinkle with grated Parmesan or Grana Padano. Bake at 180°C/fan160°C/gas 4 for 25 minutes.

Source : Julian Borg Barthet

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean, Maltese

Course : Main

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Reginette Alla Gonzales

Feb 19

Posted by the editor in chicken, italian, pasta, the recipes | No Comments

“A creamy chicken pasta with a taste of roasted peppers, this is for those people that like more bite to their pasta dish”
  • 320 g pasta
  • 1 chicken breast, diced
  • 1 yellow pepper, peeled and sliced
  • 1 green pepper, peeled and sliced
  • 250 g tomatoes, polpa
  • 3 sm onions, sliced
  • 2 tablespoons olive oil
  • dry white wine
  • 3 tablespoons brandy
  • ½ bouillon cube, crumbled
  • 4 tablespoons cream
  • salt and pepper

Char the peppers, place in a paper bag to steam, peel and cut into strips and set aside.

Place the onions in a pan with the oil and cook over low heat, adding white wine to prevent the onion from browning.

Add the chicken and stir.

Add the peppers and mix.

Pour the brandy over the mixture and allow to evaporate.

Add the tomato polpa and add the crumbled cube, season with pepper and cook for 15 minutes.

Cook the pasta al dente.

Add the cream to the sauce and adjust the salt.

Drain the pasta and pour the hot sauce over the pasta, mix and serve.

Notes : Roasting the peppers for the first time is a daunting task, but once you start cutting into the finished product, and you see how the pepper has steamed from the inside out, it’s amazing.

Source : Pasta & C.  (Translated into English from the original Italian)

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Moderately Easy

Course : Main

Preparation Times : Ready in: 1 Hour

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Chicken Breast With Zucchini, Peppers, And Goat Cheese

Jan 31

Posted by the editor in chicken, the recipes | No Comments

“Can be prepared in 45 minutes or less”

  • ¼ cup onion, minced
  • 2 tablespoons olive oil
  • ½ cup zucchini, coarsley grated
  • 2 tablespoons pimiento, minced
  • 1 ounce goat cheese, crumbled
  • 1 whole chicken breast, halved
  • ½ cup chicken broth

In a skillet cook the onion in 1 tablespoon of the oil over moderately low heat until it is softened, add the zucchini, and cook the mixture, stirring, for 1 minute, or until the zucchini is tender. Stir in the red pepper, the goat cheese, and salt and pepper to taste and cook the mixture, stirring, until cheese is melted. Transfer the mixture to a small bowl and let it cool slightly.

With your fingers make a pocket for the filling in each chicken breast half by separating the skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with half the filling with a small spoon, packing it and pulling the skin to cover the filling completely, and secure the pockets with wooden picks if desired.

In a large skillet heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the chicken, beginning with the skin side up, for 2 minutes on each side. Reduce the heat to moderate, cook the chicken for 9 minutes on each side, or until it is cooked through, and divide it between 2 plates. Pour off the fat from the skillet, to the skillet add the broth, and boil the broth, scraping up the brown bits, for 30 seconds. Strain the sauce and pour it around the chicken.

Notes : We made this with skinless frozen chicken breasts. We ended up cutting a slot in the breast and precariously shoving in the stuffing mixture. Not an ‘easy’ recipe to make, and takes quite a bit of fiddling; I’m confident that the next time I attempt this recipe, it will go far smoother than the first time.

Source : Gourmet : July 1991

Servings/Yield : 2 servings

Rating : 4 out of 5

Difficulty : Moderately Easy

Course : Main

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