This a much more lighter version of a korma which you can enjoy any day of the week
Dice and fry one onion until soft and browned, next add 5 cardamom seeds, 3 gloves of galric, a knob of grated root ginger (you can use the paste ginger if you dont have any fresh) , a stick of cinnamon (or a teaspoon of ground cinnamon), 2 teaspoons for ground coriander, two teaspoons of garam masala and heat for a couple of minutes. Next add two diced chicken breast and stir until chicken is browned.
Lower the heat then add approx 100ml of natural yoghurt, 100ml of milk and 100ml, 100ml chicken stock , mix, bring to the boil then simmer for 20 minutes.
serve with some boiled rice and green and a sprinkling of flaked almonds
You can have this as a cold noodle salad or a hot chicken stir fry.
To start, marinate two diced chicken breasts in some Chilli Relish for along as you have time
Grill the chicken until cooked – I used a lean mean grilling machine – aka The George! – and its done pretty quick
Meanwhile grate a carrot and chop some red pepper in to thin strips,
Next prepare your egg noodles to instructions on packet and when ready stir fry them in a little groundnut (or sunflower) oil.
once done, mix together the noodles, carrors, peppers and chicken with another tablespoon of chilli relish, a teaspoon of sesame oil, a splash of lime juice, some coriander (I used corriander paste) and as much chilli as you can handle.
Season with salt and pepper and enjoy!
Bear with me for this one, my husband did say it tasted a lot better than it looked so don’t write it off before you try it!
Grate a large courgette and stir in 3 tbsp of garlic and herb cream cheese.
Bash some chicken breasts with a rolling pin until they are about 1 cm thick the spread on top the courgette mix – the quantities above should be enough to cover 3 chicken breast – enough for 2 adults and 2 children
Bake these in the oven at 180 (fan) until chicken is cooked (approx 20-25 mins) and then grill for the last 5 minutes to get a crispy top.
And that’s it!
I served this with steamed carrots and baked new potatoes
A really simple slow cooker meal enjoyed by all the family this evening. Simply throw all these ingredients in to a slow cooker, cook all day and voila!
8 skinless chicken thighs, 300ml white wine, 150ml chicken stock, a diced onion, 2 bay leaves, a bit of thyme (dried or fresh) and a tbls of tomato puree. Season to your taste. Traditionally this is made with red wine but I prefer it with white 🙂
If you have time, you can thicken it up by melting a knob of butter in a separate bowl and adding a tbls of floured it to form a paste, decant the sauce from the slow cooker in to a saucepan and bring to the boil, as it boils slowly add the thickening paste whilst stiring with whisk until thickened. Add the chicken back in and serve with mashed potatoes, and greens