South African Recipe

I haven’t spent much time in my kitchen the last few days, it’s been light meals and rushing around. My middle son has started college, and yes he is studying at a culinary school, wants to become a chef so he can teach his mum a few professional tricks. Our home feels empty with 2 of my boys now almost out the house, my 17 year old is staying at the college residence. Although he drove me crazy when he was at home I miss him terribly. The only positive is that I got to cook a Spicy Durban Chicken Curry, only because I didn’t have to hear his moans about the fact that he hates Chicken Curry and even more so if it was chicken on the bone.

This Spicy Durban Chicken Curry will definitely tantalize your tastebuds with it’s robust flavours. There are many different versions of cooking a chicken curry but my favourite is this one, cooked the South African Indian way with no fancy frills, just plain old chicken curry.

If you have eaten a curry cooked in a South African Indian home you will know a lot of our meat dishes are cooked with meat on the bone. The bone adds loads of flavour to the sauce or gravy as we know.

We do cook our chicken curry very similar to the way we would cook a Durban Lamb Curry https://itsallaboutthekitchen.co.za/recipe/durban-lamb-curry/ . There’s is no quick fix to cooking a delicious curry, you cannot achieve the same results if you just add all the ingredients to the pot and just cook it in a hurry. You do have to layer the flavours, saute your onion and garlic, roast your spices and let the curry simmer on a low heat. The longer it simmers the more flavourful it becomes. It’s even more delicious if you allow it to stand for a while before serving.

I remember my mum sometimes cooked the chicken curry and then popped it into the oven for a short while, this totally enhanced the flavour of the curry. Like I have mentioned in a previous post it is best to roast your spices and grind them, you can store them in an airtight bottle. I don’t grind a whole lot, just enough to last me a couple of weeks so that way I know it still maintains its freshness. Nothing beats freshly ground spices.

If you love curries then you may also want to try some of these recipes:

https://itsallaboutthekitchen.co.za/recipe/mince-curry-potatoes/

https://itsallaboutthekitchen.co.za/recipe/gadra-borlotti-bean-curry/


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Spicy Durban Chicken Curry
Spicy Durban Chicken Curry cooked with Indian Spices
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Instructions
  1. Heat ghee and add the whole spices, cinnamon, bay leaf, elachie, black elachie, star aniseed. When it becomes fragrant add onion, chilli and curry leaf
  2. Saute until onion is slightly brown
  3. Add ginger/garlic paste and saute for a further minute
  4. Add the ground spices, coriander, cumin, soomph, chilli powder, masala and turmeric
  5. Mix well, add a few drops of water to prevent scorching and fry for a minute
  6. Add the chicken and potatoes. Season with salt. Simmer on a low heat for 5 minutes. Add tomatoes and simmer for another 5 minutes
  7. Add half cup of water and simmer until potatoes are tender and soft. The tomatoes and amount of water I've added creates enough gravy, however you can add more if required. Please note that your gravy should be thick, not runny
  8. Sprinkle in the garam masala and crush the methi leaves with your fingertips and add it in. Mix well. Turn heat off and allow your curry to stand at least half an hour before serving.
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I guess my family can only do so much roast veggies and salads. Today it’s a Creamy Spicy Chicken Pasta, my kids favourite comfort food.

This easy Creamy Spicy Chicken Pasta Recipe is so simple, you can have a meal on your table in less than 30 minutes. It’s comforting, spicy and oh so yummy!

I love spicing up my chicken before I add them to pasta. It makes it all the more delicious. I’ve tried making it with cajun spice, garlic and chilli, hot chilli sauce and many more spicy variations. Everyone needs a bit of spice in their lives every once in a while, even on a hot summer’s day.

If you are daring enough you can even add a bit of chilli when marinating your chicken with the spices for this recipe.

Making a white/bechamel sauce can be intimidating at first, I was scared to make one when I was younger too. Mainly because I thought I would have a lumpy sauce, and yes I did have lumpy sauce in my early days of cooking. However, I quickly figured the secret to getting a smooth sauce, my trusted old whisk, it works like magic. Use a whisk to stir your sauce and you will never have lumpy sauce again.

As we all know Chicken Breasts are also tricky to cook, it can overcook very easily and the it becomes all chewy. Nobody wants that as it just ruins a good dish. I cook my Chicken Breasts on medium to high heat and I cook it just enough on both sides, usually about 4 to 5 minutes per side. I make a little slit in the centre of the breast to check if it’s cooked, no fancy gadgets required.

My kids love a saucy dish so I add a little less pasta to this Creamy Spicy Chicken Pasta just so they can enjoy that sauciness. You can add more pasta if you wish. When boiling your pasta you need to pop your pasta into a pot of boiling water, add some salt and it’s good to go. I do not add oil to my pasta as I find that the sauce adheres to the pasta better without the oil.

Here’s a list of some of my other delicious Chicken Recipes:

https://itsallaboutthekitchen.co.za/recipe/lemon-garlic-chicken/

https://itsallaboutthekitchen.co.za/recipe/chilli-chicken-indo-chinese-recipe/

https://itsallaboutthekitchen.co.za/recipe/butter-chicken/

Another delicious recipe to try from https://mediterraneanlatinloveaffair.com

https://mediterraneanlatinloveaffair.com/creamy-spinach-and-mushrooms-chicken/


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Creamy Spicy Chicken Pasta
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Instructions
  1. Marinate the chicken breasts with the chilli powder, cumin, garam masala, ginger/garlic paste, lemon juice, buttermilk and some salt and pepper. Refrigerate for an hour.
  2. Make the white sauce by melting the butter on medium heat. Add the flour and cook for about 2 minutes. Remove the mixture off the stove and whisk in half the milk, a little at a time. Using a whisk prevents a lumpy sauce.
  3. Return the sauce to the heat and keep stirring. Add the remaining milk and cream and stir until it thickens forming a smooth, silky sauce. Season with salt and pepper. Should cook for about 8 minutes. Place a clingfilm over the sauce to prevent a skin forming on top and set aside
  4. Heat 2 tablespoons olive oil on medium to high heat and fry the chicken. About 4 minutes on each side until chicken is soft, tender and cooked all the way through
  5. Boil pasta in a pot of boiling water with some salt, should be al la dente. You can chop up the chicken breasts and mix it all together with the sauce and pasta or you can mix the pasta with the sauce and place the sliced chicken on top. I prefer to mix it all together as the flavours really get in
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Summer calls for light, summery dishes with minimal effort and this dish is just that, Lemon Garlic Chicken. We have experienced some unusually hot days and I promise it’s on days like these you would rather let your family go starving. But being a mum I will go on a guilt trip if I don’t feed my family. I therefore settled on cooking something light, delicious and easy. And oh yes it is healthy too so that’s an added bonus.

I am trying to eat healthy, ,most days I win. Chicken is so versatile, there are endless healthy dishes you can make with it. It’s why I always have chicken breasts in my freezer.  I also found these beautiful rainbow carrots at the grocery store and I just loved the colours. I had to buy it because it just looked so pretty but I had no idea what I would cook with it at the time.

Seeing I had the carrots and some baby potatoes, Lemon Garlic Chicken seemed like the obvious choice. It’s all made in one dish, you pop everything into it and into the oven it goes. You only have to check it after an hour, blissful cooking. I added 8 garlic cloves, the garlic cloves were about medium size. If you are using bigger garlic cloves you can use a little less but the more garlic the better. You will see that I love throwing in my herbs, it just adds a whole lot of flavour that way. It’s easy to pick them out when serving. But you can do it your way.

From my experience with cooking chicken breasts you cook it on a low heat for a long time or you flash fry them. It’s the only way to get succulent, tender chicken. I cooked this dish for about an hour and a half, mostly because the potatoes needed to cook for a while until it was soft.  This resulted in the most tender chicken breasts. If you love Chicken with a little spice then you may want to try Creamy Sundried Tomato Chicken

 


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Lemon, Garlic Chicken

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Instructions
  1. Preheat oven to 180 degrees celcius

  2. Scrub the carrots and potatoes and set aside. Add a few drops of olive oil to a pan and brown the chicken breasts for a few seconds on both sides.
    Add the chicken breasts, carrots and potatoes to an ovenproof dish. Season with salt and pepper. Drizzle a generous amount of olive oil and then sprinkle in the herbs.
    Pour the lemon juice over.

  3. Cover the dish with foil and bake until chicken is moist and tender and potatoes and carrots are cooked

  4. Cut up the chicken and serve with the veggies. Drizzle the remaining juices over and serve


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Chilli Chicken is an Indo-Chinese dish, it is battered chicken fried and smothered in a soy and chilli sauce. You would normally deep fry your chicken for this dish. However, the idea of deep-frying too often doesn’t appeal to me much. I therefore shallow fried the chicken in a little bit of peanut oil and it was still perfect. Be careful not to over cook your chicken though, chicken breasts can become rubbery when over-cooked. If you won’t compromise on the crispness of your chicken then I suggest you deep-fry them. Deep-frying definitely makes the chicken more crispy.

There are saucy versions and dry versions of Chilli Chicken. I cooked the dry version but you can double the recipe for the sauce, if you want a more saucy dish.  This Chilli Chicken has the perfect balance of sweet and sour with the crunchiness of the peppers and onion, you definitely won’t have leftovers. My kids love this Chilli Chicken dish as they are not fans of chicken on the bone and they love the fact that this dish has chicken breasts. They also love Chinese food and although this is not exactly the Chinese food they normally eat but it still ticked all the boxes.

Chilli Chicken is great with some rice and a side of vegetables. We often have it with broccoli, it’s one of the vegetables that goes down well with my fussy boys. Another favourite Chicken dish is Spicy Thai Chicken Noodles so if you love spice and chicken then please do try it.

You can make this dish in a  jiffy and you won’t need that much coking skill. It also makes a perfect weeknight dinner, especially if you don’t have loads of time. You can increase or reduce the amount of chilli according to your preference. Although I didn’t  add salt to my dish, as I felt the soy sauce had enough, you can add more if you wish.

Unlike the curry dishes I usually prepare in advance, Chilli Chicken is best served immediately with some freshly steamed rice.

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Chilli Chicken
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Instructions
  1. Marinate the chicken with the egg, cornflour and ginger and garlic paste. I did not add salt as the soy sauce adds enough salt to the dish, however you can taste once its cooked and add more salt if required. Refrigerate the chicken for half an hour or you can fry it immediately if you don't have time
  2. Heat oil and fry the chicken in small batches. Set aside
  3. Heat 2 tablespoon oil and sauté the onion, white part of spring onion, chilli and pepper for about a minute. Reserve the green part of the spring onion for later
  4. In a bowl mix soy sauce, chilli sauce, vinegar and tomato paste (if using) together. Add this to the onion mix together with the fried chicken. Heat through
  5. Add more salt if required. Garnish with the spring onion. Serve immediately as desired
Recipe Notes

If you add the tomato paste and you find the sauce too acidic you can add a pinch of sugar

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According to my kids this Spicy Thai Chicken Noodles is better than takeout. It is a scorching day in Johannesburg today and my kitchen is like a furnace and I suppose it’s more a day for salads, it’s what my hubby and I are having for dinner. However, my kids love noodles and I guess even the heat can’t stop a mum from feeding her kids so I made them some. Another reason I didn’t mind is because it’s really quick and easy.

I’m getting quite good at this whole Thai flavour combination and I’m loving it. This Spicy Thai Chicken Noodles is so full of flavour, you won’t want to stop eating it…it’s that delicious.  It has tender pieces of chicken, crisp green pepper, spring onion and onion cooked in a spicy chilli paste and noodles tossed in a stir-fry sauce with a hint of sweetness.

We often get takeout for the kids from Simply Asia and they are totally in love with their Chicken Noodles so I tried to get mine to taste as close to the one we buy. I know one of the ingredients in the takeout meal is a roasted chilli paste, I wasn’t quite sure if I wanted to put the effort into making one but I found a simple way to still add some roasted chilli to make amazing Spicy Thai Chicken Noodles. I used fish sauce for the stir-fry sauce but you can use soy sauce as a substitute.  I also didn’t have galangal which is an Asian ginger used in Thai, Indonesian and Malaysian cooking so I used normal ginger. You can adjust the amount of chilli as well. The great thing about this recipe is that it was all done within 30 minutes so if you’re looking for a quick meal then this is the perfect recipe for you.

I am getting a lot more adventurous with my flavours and I think you can too, you just have to play around with flavour combinations and as you go along you will find the right balance.  There was a time in my life when I was too afraid to venture out and try new things, it’s a comfort thing I suppose but in cooking you have nothing to lose, except a bad tasting meal of course, but we can live with that provided it’s not too often. No bad tasting meal with this recipe but do give it a try and please let me have your comments or questions.

Have an amazing evening everyone!

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Spicy Thai Chicken Noodles
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Instructions
  1. Preheat oven to 180 degrees celcius. Slit the chillies in half and spread it on a baking sheet together with the whole garlic cloves (skin off), drizzle with 1 tablespoon peanut oil and roast until it blackens a little. Mine took 10 minutes.
  2. Bruise the lemon grass and remove the thick outer layer. Chop it up and add to a food processor or blender together with the roasted chilli and garlic, juice of one lime and 1 tablespoon red thai curry paste. Blend into a smooth paste and set aside
  3. Cut up the chicken into small strips and refrigerate. Bring a pot of water to boil and add the noodles, cook for 4-5 minutes or until cooked. Drain and set aside.
  4. To make the stir-fry sauce whisk the fish sauce, oyster sauce and sugar and set aside
  5. Heat 2 tablespoon peanut oil in a wok. Add the chopped onion, spring onion and green pepper. Cook for about a minute. Then add the chicken and the blended chilli paste. Mix well and cook on high heat until chicken is cooked
  6. Pour the stir-fry sauce into the noodles and toss well. Add to the stir-fried veg and chicken, add salt if required, heat through and sprinkle over the cashew nuts. You can garnish with more spring onion and sesame seeds with a drizzle of lime juice.
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I absolutely love this One-Pot Creamy Sundried Tomato Chicken, this recipe is definitely a keeper. I’ve always come across recipes where they’ve used Chipotle Spice but I never really got around to trying some myself. A few weeks ago I was shopping at Woolworths and there I found some, I wasn’t quite sure what to do with this Mexican spice so today I decided to make some Creamy Sundried Tomato Chicken and I thought why not add some smokiness to my chicken dish. I wish I had found this spice sooner, it made my dish taste amazing, I promise. It added so much flavour to the chicken and it actually worked really well with the sundried tomatoes. I did not add too much sundried tomatoes, only because of my picky-eating boys, if it was up to me I would add a whole lot more but you can add more to your dish.

Creamy dishes always taste so delicious, like my other Chicken dish Creamy leek and mushroom chicken which is also another one of my favourites.

I did not splurge on the cream, I’m trying to be really good and eat as healthy as I can so I added just a little cream to add some yumminess but hey, you can splurge if you want. I also did not have a lot of spinach, I cut some from my garden as this was a spontaneous dish but you can add more spinach too.

So I was really looking forward to getting my 9-year-old to try this dish because he will give me his opinion, good or bad. But today he received a birthday voucher from school to get a free pizza and drink, you would swear my child never ate pizza before, he insisted we go and get that free pizza as he is starving…never mind I had to wait a whole half hour to get it. Anyway I had a taste of my creamy chipotle chicken dish and it was heaven. I’m going to serve it with Broccoli and Creamy Mash Potatoes, you can serve it with rice or pasta.

This dish only takes half an hour to prepare so you can have dinner in a jiffy.

 

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Creamy Sundried Tomato Chicken
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Instructions
  1. Marinate the chicken with the 2 teaspoons garlic, chilli powder, chipotle spice, paprika and lemon juice. Refrigerate for half an hour
  2. Heat 2 tablespoon olive oil on medium-high heat and brown the chicken breasts, about 3 minutes on each side
  3. Remove chicken and set aside, cover with foil to keep warm
  4. In the same pan heat another tablespoon of olive oil. Add onion and cook until it's translucent. Add 1 teaspoon of garlic,. cook for a minute
  5. Add a tablespoon of flour and cook for a further minute. Add the chicken broth and cream, heat through. Add the sundried tomatoes, the liquid from the sundried tomato and spinach. simmer for a couple of minutes until the spinach wilts and add the chicken. Simmer for a further minute and turn the heat off. Season with salt and pepper. You may not need a lot of salt as there may be enough salt from the chicken broth.
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Who doesn’t love Butter Chicken, it is one of the most popular Indian dishes and just the mention of it gets everyone salivating. My kids absolutely love Butter Chicken, although I had to stop making it for a while because they had too much of it and didn’t want to hear the word butter chicken. Now that they’ve had a break they are happy to eat it again and this time it was super-delicious. I’ve created many versions of this recipe and I was never totally satisfied so I’m constantly tweaking my recipe until I know it’s perfect.  I’m hoping this is my final tweak as this recipe couldn’t be more perfect. I must have tried making a hundred different versions, just kidding…well not exactly a hundred but enough to make me crazy. I’ve cooked this chicken dish for all my family and friends and everyone loves it and I’m also sure everyone’s had a different version of this recipe.

I think it’s a really simple dish to prepare and even the most novice cook can make this dish with ease, especially if you have the right recipe and all the ingredients. As I always say freshly roasted and ground spices are the best so if you do have the time it will be worth it. I also love using fresh tomatoes but here in Johannesburg we don’t always get the kind of tomatoes I use in my cooking so I have to sometimes settle for canned tomatoes.

I don’t always use butter when cooking my sauce as the cream adds enough creamy, richness to the dish. However, everybody prefers to cook this dish their way so if you prefer butter or ghee over oil feel free to use it.  This recipe seems to have tick all the boxes for now, although I could change my mind in a few months. I am really indecisive, ask my hubby that sometimes goes shopping with me, my indecisiveness may lead me to create another version of this dish. So if I post another recipe in a few months don’t be too surprised. If you’re looking for a vegetarian dish with the same sort of creamy, delicious sauce then you’ve got to try my Paneer Makhani

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Butter Chicken
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Instructions
  1. Marinate the chicken with the Tandoori marinade and yogurt and refrigerate for an hour or overnight
  2. Heat oil and add cumin seeds, fry until it starts to burst. Add bay leaf and onion. Sauté until onion is translucent.
  3. Add ginger/garlic paste and fry for a further minute.
  4. Add turmeric, ground cumin, coriander, Kashmiri chilli powder, masala. Mix well and cook the paste for 2 minutes. Add a few drops of water to prevent scorching
  5. Add the tomatoes, season with salt. Add sugar. Cover and simmer on low heat until tomatoes are cooked, about 20 minutes
  6. Whilst the sauce is cooking you can flash fry the chicken or pop it into the oven using the grill function just until it browns. Do not overcook your chicken if using breasts. Set aside
  7. Once the tomatoes are cooked, crush the fenugreek leaves in your hands and add it to the sauce together with the garam masala and cream. Use a stick blend and blend the sauce until it's smooth and creamy
  8. Add the chicken and let it heat through. Switch off the stove and let the chicken cook through in the sauce. Serve with roti, basmati rice or naan bread
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My kitchen is my sanctuary, people have places in their home that helps them relax, my kitchen is what helps me relax. It’s one of the reasons I started this blog, I wanted to share more than just my recipes and my passion for cooking. I want to share my story and how my kitchen, my hobbies and passion keeps me healthy, sane and fulfilled.

There are so many women out there that are stay at home moms and I hear them say they are bored or their lives are not fulfilled, trust me I’ve been there too. I wont exactly say I was bored, I was never bored as I’ve always kept myself busy but I also felt that my life lacked meaning and fulfillment after I left my corporate job. I made a conscious decision to resign from my full-time job and take care of my sons but I was never content just being home and taking care of my family,

I always wanted more to my life. It’s why I always had a hobby, learnt a new skill, worked part-time jobs, did a little catering from home.  I am a qualified nail technician, I did a few beauty courses  and I work from home now. Although I don’t earn as well as I earned in my corporate job it gives me some financial independence. This also keeps me sane and gives me the space I need, my duty is not only to be a mother and wife but I also have a duty to take care of myself.  I think a woman should always be independent and be skilled at something, Life is really unpredictable and you never know when you may need to use that skill or have your own money.  I was in my first relationship for 10 years and I never thought I will ever divorce but I had reached a point of choosing between sanity and staying alive or an unhappy, abusive marriage and I chose to rather save myself but I could only do that because I was financially independent. I could only walk away from a life of hell because I was able to survive on my own, I had a job, I owned my own home and I owned my own car. I know of women that are stuck in abusive marriages because they are not financially independent. They fear what life would be like when they step out on their own and yes it is a scary thought but imagine how easy it would be if you had money of your own. . Again, this is why your financial independence is a priority, above anything else a woman should be able to walk away from a bad relationship and should be able to take care of herself without depending on a man.

I’m lucky to have been given a second chance in life, I am now married to a wonderful man who takes great care of my boys and I, but I will never forget the struggles I faced and it’s why I’m determined to always learn, to always improve my skills and most importantly to always feel fulfilled. There’s an amazing affirmation written by Louise Hay and I think every woman should practice this “I love you, and  I am beginning to make positive changes in my life right now. Day by day I will improve the quality of my life.  it is safe for me to be happy and fulfilled”. Change always begins with you and if you start loving yourself, you will start taking better care of yourself.

I look forward to sharing my life in the kitchen and for now here’s my recipe that was created with love in my kitchen today. This is another fuss free recipe and I promise to bring you more fuss free recipes so you can have more time to love yourself. You can double the recipe if you cooking for a family!

 

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Indian spiced chicken with baby potatoes and carrots
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Instructions
  1. Preheat your oven to 180 degrees celcius. Cut up your carrots and your potatoes.
  2. Pop all the ingredients in a large bowl, mix them really well and rub the spices into the chicken. Place in an ovenproof dish, cover wiith foil and bake until the potatoes and carrots are soft. Remove the foil and cook further until the chicken is slightly brown. Serve hot with some crusty bread!
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Firstly, I’m not even sure what’s the correct word for this dish anymore, far too confusing for my brain. Pilaf or Pulao is supposed to be a dish with a touch of spice and the rice and curry is mixed together and then cooked. Breyani or Biryani on the other hand is supposed to be a layered dish, a little more spicy than a Pilaf. Even for an Indian this can be much too confusing at times. I love food and I love reading all of the history behind some dishes but at the end of the day if something tastes great, quite frankly does it really matter if it’s a Breyani or a Pilaf.

I tried to keep this dish as simple as I could, it can be a tedious task but so worth it so you really don’t mind putting in a bit of effort. It is great to marinate your chicken overnight but if you don’t have the time to prep in advance it’s perfectly ok not to. I decided to make this on the  spur of the moment so I didn’t have time to prep in advance but it still tasted divine. It is a beautiful piquant dish and so worth the effort put into making it.

I used a cup and a half of rice but you an always increase the quantity to two cups. I also used about 80 grams of butter but you can easily leave out the butter or add less butter. If you not eating Pilaf everyday you can indulge in a little extra butter. It’s also best to roast your spices and grind them yourself, nothing beats freshly ground spices, the aroma is nothing compared to a store bought one.

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Chicken Pilaf/Pulao
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Instructions
  1. Wash rice, season with salt and cook until it's half done. Sprinkle a little food colouring in, cover and set aside. Do not mix in the food colouring immediately. After a few minutes it will give the rice a few different tones, when mixed.
  2. Preheat oven to 180 deg celcius. Boil your potatoes until half cooked, season and shallow fry them, set aside
  3. Heat oil on low heat, add the 2 pieces of cinnamon stick, elachie, star aniseed and bay leaf. Fry until fragrant and add onion, curry leaf, chilli and thyme. Sauté the onion until it is a little brown
  4. Add the ginger/garlic paste. Fry for a minute. Add the chilli powder, masala, ground coriander, cumin, soomph, turmeric, ground cardamom and garam masala. Add a few drops water and fry for a minute, then add the yogurt, mix well
  5. Add the chicken and the mint. Season with salt. Cook for 10 minutes. Add the tomatoes. Cover and simmer for a further 10 minutes
  6. Mix the curry, potato and rice together. Place the cubes of butter on top of the rice. Sprinkle a cup of water over the rice and cook in the oven for an hour. You can leave it in for a short while longer if it's not fully cooked and add a few extra drops of water, if required. Once cooked garnish with coriander.
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I always wanted to try my hand at making my own sticky chicken sauce but I just never got around to experimenting. My older son is studying for exams and my little one was out the house with dad so I thought it was my chance to see if I could figure this whole sticky sauce business. It really wasn’t all that difficult to make and besides being a little hot, only because I chose to use an extra hot chilli sauce. You can definitely use a more subtle chilli sauce.  These chicken fingers had a perfect crunch, the right amount of sweetness and although I loved the heat I don’t everyone will so choose your chilli sauce according to your tastebuds.

The chicken was baked in the oven with just a little drizzle of light olive oil, so much healthier than deep fried.

I used panko crumbs for that extra crunch but if you not too fussy about the crunch you could use normal breadcrumbs.  These can make a great lunch with some veggie sticks on the side or makes impressive appetisers for your guests.

 

 

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STICKY CHICKEN FINGERS
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MAIN COURSES CHICKEN
Servings
Ingredients
MAIN COURSES CHICKEN
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 180 degrees celcius. Cut chicken breasts into strips. Mix the flour, mixed herbs and salt in a ziplock bag, place the chicken in and shake well to coat the chicken
  2. Line a baking sheet with parchment paper. Beat the egg with a tablespoon of water, in a bowl. In another bowl place the panko breadcrumbs
  3. Dip the chicken strips into the egg first and then roll into the panko breadcrumbs. Place on the baking sheet, drizzle with a few drops of olive oil and bake in the oven
  4. For the sauce, heat a pan on medium heat and melt the butter, add the garlic and fry for a minute. Add the brown sugar and the chilli sauce with the 2 tablespoons water and bring to the boil. Once chicken fingers are cooked, toss in the sauce and serve warm. A tangy dip works well with this saucy chicken.
  5. Recipe adapted from https://www.lecremedelacrumb.com/wingers-sticky-fingers/
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