BUTTER CHICKEN

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I have always shied away from recipes with a long list of ingredients, I think it’s because I found them intimidating as it gave off the impression that they would be complicated, however this Butter Chicken recipe definitely changed my opinion. I am trying to make a conscious effort to use more spices in my cooking and this recipe seemed like the perfect place to begin, it looked so simple but impressive at the same time and I was not wrong. It is rich and flavorful with a subtle punch from the spices and it is a recipe that I am going to enjoy making time and time again and I am so pleased it has been added to my cooking repertoire. Just try making this and you will see what I am on about, who thought a curry could be so easy. 🙂 Happy Cooking.

Serves: 4 People

INGREDIENTS

  • 75g butter
  • 1 medium onion, diced
  • 4 garlic cloves, crushed (or if your like me and don’t like garlic then omit this 🙂 ).
  • Pinch of salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chilli powder
  • 3 tsps sweet paprika
  • 2 tsps garam masala
  • 2 tsps ground coriander
  • 1 cinnamon stick
  • 4 cardamom pods, crushed
  • 700g/ 1 1/4 pints tomato passata
  • 1-2 tbsps mango chutney
  • 2 tbsps tomato puree
  • 2 tbsps of red wine vinegar or red grape vinegar
  • 6 large skinless chicken breasts, diced
  • 200ml double cream
  • 150ml natural yogurt

METHOD

  1. Melt the butter in a large casserole pot. Add the onions, garlic (if using) and salt. Cook gently for about 2 mins. Add the spices and cook until the onion is soft. BeFunky Collage22
  2. Tip in the passata, mango chutney, tomato puree and vinegar. Stir well and bring to the boil. Reduce the heat and simmer for 10 minutes.
  3. Add the diced chicken and stir, then add the cream and yogurt stir again and lower the heat. Simmer gently for about 10 minutes until the chicken is cooked. Adjust seasoning. BeFunky Collage21
  4. Serve this dish with rice, chapattis and mango chutney for a more authentic Indian meal.P1010140

Recipe taken from: Student cookbook by Sam Stern

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LEMON, CHICKEN AND PEA RISOTTO

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I am in love with this recipe, it is what I like to call summer comfort food. It is the ideal meal to make when you want to come home from a hard day, make something quick and easy and curl up on the sofa and take comfort in a delicious meal. I definitely don’t think comfort food should be specific to the cold Autumn/Winter months.

INGREDIENTS 

  • 400g chicken OR leftover cooked chicken
  • 1 lemon
  • 240g frozen peas
  • 220g risotto
  • 1tbsp olive oil
  • 1tsp Butter
  • 600ml chicken Stocks
  • Handful of basil or parsley

METHOD

1. Preheat the oven to 200°C/400°F/gas 6. Wash the lemon and finely grate the zest. Place the chicken strips in a deep tin. Pour the lemon juice and grated zest over and cook in the preheated oven for 20-25  mins (10-15 mins if using cooked chicken).

2. Meanwhile, heat the butter and olive oil together in a large wide saucepan, add the rice, and stir to coat the grains with the oil. Heat the chicken stock and keep it simmering on the top of the stove, next to the risotto pan.

3. Gradually add the stock to the rice, stirring, allowing each lot to be absorbed before adding the next. Add the frozen peas when you’ve used up about half of the stock. When all the stock has been used up, add the chicken strips and stir thoroughly until piping hot. Add the herbs and serve straight away and enjoy.

 

Recipe Sourced: Good To Know Magazine.

 

 

AUBERGINE PIZZAS

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It’s time for another recipe from my ‘Whats in Season in June’ series, this time I have chosen Aubergine (or Eggplant depending on where your from). In my ‘Whats in Season’ post I said that I really don’t like Aubergine, however I decided to make something for my husband as a treat for working hard in our garden, so I made him Aubergine Pizzas.

They were so simple and my husband loved them, he whipped them straight out the oven when the timer went off and started to demolish them before I even managed to take a picture of them fresh from the oven, so I apologies if you were hoping to see a picture of them freshly baked. I had to quickly snatch some away so you could see what they looked like cooked.

I made some Bulgar wheat to eat as an accompaniment.

INGREDIENTS

  • 1 Aubergine, Sliced
  • 150g of Cheese
  • 300g Mince

SAUCE

  • 1/2 Onion
  • 4 Small Tomatoes
  • 400g Can of chopped tomatoes
  • 2 tsp of italian seasoning
  • 1 tsp of Paprika
  • Handful of fresh parsley
  • 50ml of Beef Stock (optional)

 

METHOD

1. Cut your Aubergine in to 1/2 inch thick circles, put the Aubergine pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the Aubergine sit for 30mins. This helps to draw out extra moisture. 
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2.Pre-heat the oven to 190c. While the Aubergine sits make the sauce. 
3. Fry the onion in a little butter or oil until soft, then add the fresh tomatoes. I like to add fresh tomatoes to the sauce as it adds a more natural fresh taste. Once the onions and the tomatoes are cooked down add the mince and fry until it’s cooked.
4.When your mince is cooked sprinkle over the Italian seasoning and paprika and stir, when this is mixed in add the chopped tomatoes and stir. If you want more flavour add 50ml of beef stock. Cook this until the mixture thickens, it should take approx; 20-30mins depending on if you added stock or not.
5. When the mixture has thickened a little add the fresh parsley. Like the fresh tomatoes this brings the dish alive and gives it a lovely fresh natural taste.
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6.Just before the mixture has fully thickened, prepare your Aubergine by brushing some oil on top and sprinkle some extra Italian seasoning on the Aubergine. When the mixture has thickened, put some on top of each piece of Aubergine and top with cheese.
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7. Place the Aubergine in the oven and cook for 20-25mins.

You can make this vegetarian friendly by missing out the mince and replace the beef stock with vegetable stock.