2/3 cup plain yogurt 1/2 tsp. cornstarch 4 tbsp. vegetable or canola oil 4 skinless chicken breasts, chopped 2 onions, sliced 2 garlic cloves, crushed 1 piece of ginger, grated 1 1/2 tbsp. garam masala powder 1/2 tsp. chili powder 2 tsp. medium curry paste 2/3 cup whipping cream juice of half a lemon salt and pepper boiled rice
1.) Smoothly blend the yogurt in a small bowl with the cornstarch. Heat the oil in a large saucepan; add the chicken and fry until golden all over. Remove chicken & juice/oil and reserve.
2.)Add the garlic, onions, and ginger to the saucepan with a bit of oil and fry gently for 3 minutes, then add the garam masala, chili powder, and curry paste and fry gently for 1 minute. Stir in the reserved stock, yogurt, salt and pepper and bring to a boil, stirring all the time.
3.) Return the chicken pieces to saucepan. Cover and simmer gently for 25 minutes.
4.) Add the cream to the curry. Then stir in the lemon juice. Boil vigorously for 1 minute, stirring all the time.
5.) Cover and cook gently for a further 10 minutes.
I love this on a cold, rainy day. It heats up the entire house, and there's always leftovers.
10 lb bag of red potatoes 2lb bag of carrots Large rutabaga Bag of frozen peas 5 boneless, skinless chicken breasts
1 shake of dried Parsley 1 quick shake of Turmeric 1 tbsp Savoury 1 tbsp Thyme 1 tbsp Sage 1 tbsp Poultry Seasoning 4 cups Chicken Boullion Salt and pepper to taste
Cut the rutabaga and potatoes into 1 inch chunks.
Make sure you peel the rutabaga well. There will be a visible line between the skin and the flesh, anything after the line is good. You don't have to peel the potatoes, but I do find that they cook a bit better without the skin.
Peel and slice your carrots into rounds. Put everything into a large stew pot.
Pour in your chicken stock, or shake in 4 packets of dried chicken boullion. I like Bovril Boullion the best. Start to add your spices, and taste the stew frequently. Add more as needed.
I usually just shake my spices in. One shake of turmeric adds good color and a peppery flavour, but I don't add more than that generally.
Now, when it comes to adding spices you have two ways of doing it. Fresh or dried leaves, or powder. I frequently use powdered spices, but adding dried increases the flavour. Do as you'd like, or what you find works best.
Add more water to the stew until it's about three finger width's away from the top of the pot. Turn heat on medium-high and let simmer.
Heat your frying pan. Add olive oil, salt, pepper and poultry seasoning. Fry chicken until cooked through. Using two forks, pull chicken apart, but do not shred. You want long pieces, slightly chunky. Add to stew and continue to simmer.
Once the potato and rutabaga are cooked through, the stew is done. However, you can let it simmer for as long as you need, to intensify the flavour. Add your frozen peas and let simmer for another 5 minutes.
In the meantime, take a measuring cup and mix 1/2 flour with 1/2 cold water. Slowly add to the stew to thicken the liquid. You can do this as many times as need be.
You can also use cornstarch, but I find it doesn't keep it thick for very long, unless you use a cup to a cup.
This stew almost always tastes even better the day after, and unless you live in a houseful of men, there should always be leftovers.
* 400G CHICKEN BREAST OR THIGH (or meat from cooked chicken cubed) * 1 TBSP BUTTER * 1 CHOPPED BROWN ONION * 1/4 CUP CHICKEN STOCK * 200G CAMEMBERT SCOOPED FROM RIND * 3 TBSP CREAM CHEESE * 2 TBSP CHOPPED CHIVES * 1/2 TSP MUSTARD POWDER * 1/2 TSP GARLIC POWDER * SALT AND PEPPER * MILK WASH * POPPY SEEDS * 2 SHEETS OF SHORTCRUST/PUFF PASTRY * OR HOME MADE SHORTRUST, FOR 4 PIES.
Method
* PRE HEAT OVEN TO 210C * HEAT BUTTER IN A PAN AND ADD CHOPPED CHICKEN BREAST (if using cooked chicken add after next step) * ADD THE ONION AND COOK TILL BROWNED AND ONION IS OPAQUE * ADD STOCK AND REDUCE TO APPX 1/4 UP * ADD THE CHEESES AND COMBINE * ADD THE POWDERS * ADD CHIVES AND SALT AND PEPPER * COOL THE MIX * GREASE 4 PIE PANS OR 1 LARGE * CUT THE BOTTOMS AND THE LIDS * FILL THE PIES WITH THE COOLED FILLING * BRUSH AROUND THE EDGE WITH WATER AND PLACE TOP ON * PINCH OR FORK THE EDGE OF THE PIES * BRUSH WITH MILK WASH * SPRINKLE WITH POPPY SEEDS * BAKE FOR 30 MINS * SERVE
3 contributions:
Aromatic Chicken Curry
~~~~~~~~~~~~~~~~~~~~~~
2/3 cup plain yogurt
1/2 tsp. cornstarch
4 tbsp. vegetable or canola oil
4 skinless chicken breasts, chopped
2 onions, sliced
2 garlic cloves, crushed
1 piece of ginger, grated
1 1/2 tbsp. garam masala powder
1/2 tsp. chili powder
2 tsp. medium curry paste
2/3 cup whipping cream
juice of half a lemon
salt and pepper
boiled rice
1.) Smoothly blend the yogurt in a small bowl with the cornstarch. Heat the oil in a large saucepan; add the chicken and fry until golden all over. Remove chicken & juice/oil and reserve.
2.)Add the garlic, onions, and ginger to the saucepan with a bit of oil and fry gently for 3 minutes, then add the garam masala, chili powder, and curry paste and fry gently for 1 minute. Stir in the reserved stock, yogurt, salt and pepper and bring to a boil, stirring all the time.
3.) Return the chicken pieces to saucepan. Cover and simmer gently for 25 minutes.
4.) Add the cream to the curry. Then stir in the lemon juice. Boil vigorously for 1 minute, stirring all the time.
5.) Cover and cook gently for a further 10 minutes.
Serve with rice and chutney, if desired.
Chicken Stew
I love this on a cold, rainy day. It heats up the entire house, and there's always leftovers.
10 lb bag of red potatoes
2lb bag of carrots
Large rutabaga
Bag of frozen peas
5 boneless, skinless chicken breasts
1 shake of dried Parsley
1 quick shake of Turmeric
1 tbsp Savoury
1 tbsp Thyme
1 tbsp Sage
1 tbsp Poultry Seasoning
4 cups Chicken Boullion
Salt and pepper to taste
Cut the rutabaga and potatoes into 1 inch chunks.
Make sure you peel the rutabaga well. There will be a visible line between the skin and the flesh, anything after the line is good.
You don't have to peel the potatoes, but I do find that they cook a bit better without the skin.
Peel and slice your carrots into rounds. Put everything into a large stew pot.
Pour in your chicken stock, or shake in 4 packets of dried chicken boullion. I like Bovril Boullion the best. Start to add your spices, and taste the stew frequently. Add more as needed.
I usually just shake my spices in. One shake of turmeric adds good color and a peppery flavour, but I don't add more than that generally.
Now, when it comes to adding spices you have two ways of doing it. Fresh or dried leaves, or powder. I frequently use powdered spices, but adding dried increases the flavour. Do as you'd like, or what you find works best.
Add more water to the stew until it's about three finger width's away from the top of the pot. Turn heat on medium-high and let simmer.
Heat your frying pan. Add olive oil, salt, pepper and poultry seasoning. Fry chicken until cooked through. Using two forks, pull chicken apart, but do not shred. You want long pieces, slightly chunky. Add to stew and continue to simmer.
Once the potato and rutabaga are cooked through, the stew is done.
However, you can let it simmer for as long as you need, to intensify the flavour.
Add your frozen peas and let simmer for another 5 minutes.
In the meantime, take a measuring cup and mix 1/2 flour with 1/2 cold water. Slowly add to the stew to thicken the liquid. You can do this as many times as need be.
You can also use cornstarch, but I find it doesn't keep it thick for very long, unless you use a cup to a cup.
This stew almost always tastes even better the day after, and unless you live in a houseful of men, there should always be leftovers.
Enjoy!
Chicken & Camembert Pie
A CHEESY CHICKEN PIE - FAMILY RECIPE
Ingredients
* 400G CHICKEN BREAST OR THIGH (or meat from cooked chicken cubed)
* 1 TBSP BUTTER
* 1 CHOPPED BROWN ONION
* 1/4 CUP CHICKEN STOCK
* 200G CAMEMBERT SCOOPED FROM RIND
* 3 TBSP CREAM CHEESE
* 2 TBSP CHOPPED CHIVES
* 1/2 TSP MUSTARD POWDER
* 1/2 TSP GARLIC POWDER
* SALT AND PEPPER
* MILK WASH
* POPPY SEEDS
* 2 SHEETS OF SHORTCRUST/PUFF PASTRY
* OR HOME MADE SHORTRUST, FOR 4 PIES.
Method
* PRE HEAT OVEN TO 210C
* HEAT BUTTER IN A PAN AND ADD CHOPPED CHICKEN BREAST (if using cooked chicken add after next step)
* ADD THE ONION AND COOK TILL BROWNED AND ONION IS OPAQUE
* ADD STOCK AND REDUCE TO APPX 1/4 UP
* ADD THE CHEESES AND COMBINE
* ADD THE POWDERS
* ADD CHIVES AND SALT AND PEPPER
* COOL THE MIX
* GREASE 4 PIE PANS OR 1 LARGE
* CUT THE BOTTOMS AND THE LIDS
* FILL THE PIES WITH THE COOLED FILLING
* BRUSH AROUND THE EDGE WITH WATER AND PLACE TOP ON
* PINCH OR FORK THE EDGE OF THE PIES
* BRUSH WITH MILK WASH
* SPRINKLE WITH POPPY SEEDS
* BAKE FOR 30 MINS
* SERVE
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