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Oven-baked Thai chicken rice

Dec 14

Posted by the editor in chicken, curry, 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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Pumpkin and peanut curry

Nov 21

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

Pumpkinpeanutcurry

“Peanut butter and pumpkin is not something that you would otherwise have thought would go together, especially in a curry, but this works on so many levels. Great idea for those leftovers from the Halloween pumpkin surplus”.

  • 2 tbsp crunchy peanut butter
  • 1 tsp tomato puree
  • 1 lime, Zest and Juice
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • fresh coriander, small handful
  • 2 red chiles, halved & seeded
  • 4 garlic cloves
  • 1 cm fresh ginger root
  • 2 tbsp vegetable oil
  • 2 red onions, cut into thin wedges
  • 800 g pumpkin, peeled, deseeded and roughly diced
  • 400 ml coconut milk

Stir the peanut butter into a jug containing 200ml hot water, until it dissolves. Stir in the purée, lime zest and juice, soy or fish sauce and sugar. Ignore how ropey this looks! Set aside.

Remove the leaves from the coriander and set aside. Chop the stalks and roots as finely as you can, along with the chilli, garlic and ginger.

Heat the oil in a wok or good-sized pan and fry the onions quite briskly for a few minutes, so that they catch slightly. As soon as this starts to happen, add the pumpkin and stir-fry for a few minutes. Stir in the chilli mixture for 1 minute, then add the coconut milk. Stir, then add the peanut butter mix. Cook at a brisk simmer for 15-20 minutes, until the sauce has thickened slightly and the pumpkin is tender. Season to taste or add more soy or fish sauce, as you like. Garnish with coriander leaves and serve with cooked rice.

Notes : Could be spicier, would add more chili in the future, as when I had done this recipe the first time, I used very small 5-6cm chillies, which didn’t seem to give too much of a punch.

Substitutions : To substitute dried coriander for fresh in a recipe, use 1 tbsp dried for 3 tbsp freshly chopped

Source : Delicious Magazine : website

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Moderately Easy

Cuisine : Asian : Southern

Course : Main

Preparation Times : Ready in: 45 Minutes

Wine Recommendation : The exotic flavours call for an Aussie white Semillon-Chardonnay or a red Pinot Noir.

Nutritional notes : Per serving: 333kcals, 27g fat (16.8g saturated), 7.4g protein, 16.3g carbs, 8.5g sugar, 0.8g salt

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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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One-Pot Mushroom & Potato Curry

Sep 29

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

2027_MEDIUM
“Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour. This is a big favourite in our house, and we’re still stunned as to how good it turned out.”
  • 1 tbsp. Oil
  • 1 medium Onion, Roughly Chopped
  • 1 large Potato, Chopped Into Small Chunks
  • 1 large Aubergine, Chopped into Chunks
  • 250 g Button Mushrooms (Use regular fresh mushrooms if available)
  • 1 tbsp. Red Curry Paste
  • 150 ml Vegetable Stock
  • 400 ml Cocunut Milk Reduced Fat
  • Coriander, Chopped

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Notes: To substitute dried coriander for fresh in a recipe, use 1 tbsp dried for 3 tbsp freshly chopped.  Go easy with the fresh coriander, as this can really overpower the dish.

Source: Good Food : May 2006

Servings/Yield : 4 servings

Rating : 5 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Prep: 10 Minutes  Cook: 20 Minutes

Nutritional notes : Per serving: 212 kcalories, protein 5g, carbohydrate 15g, fat 15 g, saturated fat 9g, fibre 3g, salt 0.71 g

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