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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! (1 votes, average: 4.00 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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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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Crisp parmesan chicken with garlic & lemon broccoli

Jan 30

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

“Tender baked thigh fillets make a reasonably priced weekend supper for two”

Parmesan Chicken

  • 4 chicken thigh or breast fillets, skinless
  • 50 g parmesan, finely grated
  • 50 g white breadcrumbs
  • 1 tbsp. flour
  • 1 egg, beaten

Lemon Broccoli

  • 1 small broccoli, broken into florets
  • 25 g butter
  • 1 garlic clove, sliced
  • ½ lemon, zested and juiced

Heat the oven to 200C/fan 180C/gas 6. Season the chicken thighs. Mix the parmesan and breadcrumbs on a flat plate and put the flour and egg onto separate plates. Coat each thigh in flour, dusting off the excess, then dip in egg and roll in breadcrumbs. Sit on a rack over a baking tray and bake for 40 minutes until crisp and golden.

Boil or steam the broccoli until tender, then drain. Melt the butter in a pan and gently sizzle the garlic for 2-3 minutes. Add the lemon juice and zest and season. Toss with the broccoli and serve with the chicken.

Notes : The thicker the chicken, the longer the baking.  If you don’t have broccoli, try something else with this dish, we love making this normally with Mashed Potatoes.

Source : Olive Magazine : August 2009

Servings/Yield : 2 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Ready in: 50 Minutes

Nutritional notes : Per Serving: 576 kcalories, protein 57.6g, carbohydrate 26.3g, fat 27.5 g, saturated fat 13.9g, fibre 4g, salt 1.68 g

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Oven-baked Thai chicken rice

Dec 14

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

thaichickenbakedrice

“A fuss-free family meal that will you’ll want to make again and again, with a lovely coconut taste”

  • 1 tbsp. Vegetable oil
  • 1 Onion, Chopped
  • 400 g Mini Chicken Fillets
  • 4 tbsp. Thai Green Curry Paste
  • 250 g Basmati and Wild Rice Mix
  • 2 Red Peppers, Deseeded and Cut into Wedges
  • Finely Grated Zest and Juice of 1 Lime
  • 400 g Coconut Milk Reduced Fat
  • 1 handful Coriander Leaves, To Serve

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Source : Good Food : May 2007

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : Asian : South East Asian : Thai

Course : Main

Preparation Times : Prep: 5 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

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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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15-Minute Chicken Pasta

Nov 18

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

chickenbroccoli

“Enjoy fast food with a mouthwateringly healthy chicken pasta – low in fat too”

  • 350 g Pasta Bows (Farfalle)
  • 300 g Broccoli, Cut Into Small Florets
  • 1 tbsp. Olive Oil
  • 350g Chicken Breasts, Skinless Boneless, Cut into Bite Sized Chunks
  • 2 Garlic Cloves, Crushed
  • 2 tbsp. Wholegrain Mustard
  • Orange Juice, Of 1 Large Orange (or 2 ounces of Orange Juice)
  • 25 g Flaked Almonds, Toasted

Cook the pasta in plenty of boiling salted water according to the packet instructions. Three minutes before the pasta is cooked, throw the broccoli into the pasta water and continue to boil.

While the pasta is cooking, gently heat the oil in a large frying pan or wok. Tip in the chicken and fry, stirring occasionally, until the chicken pieces are cooked and golden, about 8-10 minutes, adding the garlic for the last 2 minutes.

Mix the mustard with the orange juice in a small bowl. Pour the mixture over the chicken, and gently simmer for a minute or two. Drain the pasta and broccoli, reserving 3 tablespoons of the pasta water. Toss the pasta and broccoli with the chicken, stir in the pasta water and the almonds, season well and serve.

Notes : Making it nut-free

Pine nuts are an ideal replacement for the almonds if you have a nut allergy, as they are in fact a seed from a variety of pine tree.

Source : Good Food : February 2002 (adapted from)

Servings/Yield : 4 servings

Rating : 4 out of 5

Preparation Times : Cook: 15 Minutes

Nutritional notes : per Serving : 531 kcalories, protein 43g, carbohydrate 70g, fat 11 g, saturated fat 1g, fibre 6g, salt 0.52 g

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Chicken Cacciatore

Nov 11

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

ChickenCacciatore

“A tasty tomato and chicken dish to feed the family – serve with short pasta or a big bowl of roast potatoes”

  • 1 Onion, Finely chopped
  • 2 Garlic Cloves, Crushed
  • 400 g Tomatoe Polpa, Tinned
  • ½ tub Ricotta (125g)
  • 1 handful Basil, Fresh
  • 450 g Chicken Breasts, Cut into Chunks

Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the Polpa, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the Ricotta and half the basil, roughly torn.

Cut the chicken into large chunks, this makes for faster more thorough cooking, and easier for the kids.  Heat a little oil in a pan and fry the chicken until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.

Notes : Even though this was originally an ‘Olive Magazine’ recipe from the Good Food web site, We substituted a few of the ingredients to come up with the dish that it is now.  Unlike the picture attached (from Olive Magazine) we cut our chicken into large chunks.  Best Served with Mashed Potatoes.

Source : Olive Magazine : October 2005

Servings/Yield : 2 servings

Rating : 5 out of 5

Difficulty : Easy

Cuisine : European : Mediterranean : Italian

Course : Main

Preparation Times : Prep: 20 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 312 kcalories, protein 35.2g, carbohydrate 6.9g, fat 16.1 g, saturated fat 5.3g, fibre 2g, salt 0.87 g – These calculations were based on the original recipe and never revised, however the only difference was the replacement of 4 tbsp mascarpone for 1/2 tub of Ricotta.  From my very rough calculations and common sense, this substitution has lowered that calorie content.

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Chilli chicken curry

Oct 19

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

curry chilli

“A healthy flavour-packed curry that counts as one of your 5 a day, and it’s low in fat”

  • 1 medium onion, roughly chopped
  • 3 cm root ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • .5 tsp tumeric
  • .25 tsp cayenne pepper
  • 230 g tomato polpa
  • 350 g potato, peeled and cut into rough chunks
  • 500 g chicken breast, boneless and skinless, cut into 3cm chunks
  • .5 tsp garam masala
  • 2 tbsp fresh coriander, chopped
  • natural yogurt, to serve

Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.

Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.

Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.

Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.

Source : Good Food : February 2003

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : Asian : Southern : Indian

Course : Main

Preparation Times : Cook: 1 Hour

Nutritional notes : Per Serving: 283 kcalories, protein 34g, carbohydrate 21g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.35 g

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