October 19, 2020 / Lyn Jones / 0 Comments
This recipe is designed for a family meal that include youngsters (not infants) – enjoy!
serves 3-6
Ingredients
- 450 grams chicken fillets
- 1 dessertspoon ground coriander
- 1 dessertspoon ground cumin
- 1/4 teaspoon turmeric
- Small pinch cayenne pepper
- ½ teaspoon sugar
- 1 small teaspoon salt
- 50 grams diced onion
- 1 cm piece of ginger, finely grated
- 2 cloves garlic, finely chopped
- 25 grams ground almonds
- 250 grams diced red pepper
- 220 mls chicken stock
- 1 tablespoons sunflower oil
- 1 tablespoon lemon juice
- 20 grams fresh coriander, chopped.
Method:
- Cut chicken into strips. Set aside
- Mix all ingredients (apart from chicken, lemon and fresh coriander) in a bowl. Blend in a Magimix (best) (large food processor) or with hand blender until sauce is formed. Heat sauce.
- Lightly ‘seal’ chicken strips in a wok using just a little oil. Transfer chicken to sauce, simmer about 10 minutes or until chicken is cooked. Add lemon and coriander. Taste and season.
- Serve with brown basmati rice, quinoa, naan bread; or cold in wholemeal pitta bread.
October 11, 2020 / Lyn Jones / 0 Comments
Serves 4-6
Ingredients
CURRY PASTE
- 100 g lemongrass powder
- 2 cloves garlic
- 1 tsp turmeric
- 2 kaffir lime leaves
- 20 g galangal
- 3-5 curry leaves
- 10 g chilli powder (optional)
- 10 g annatto seeds (curry leaf seed)
Blend in a food processor till smooth or paste.
Ingredients for CURRY
- 100 ml olive oil
- 1 L coconut milk
- 1 L chicken stock
- 100 g brown sugar
- 70 g chicken seasoning
- ½ tsp salt
- 2 kg diced chicken
- 300 g diced sweet potato
- 300 g potato
- 300 g diced carrot
- 200 g diced eggplant (optional)
Slurry (for pie filling only)
- 175 g cornstarch
- 220 ml water
Method
1. Heat olive oil in a pot, when hot add all curry paste and stir till lightly brown.
2. Add chicken and stir well till lightly cooked and then add coconut milk, simmer for 10 minutes.
3. Add Curry Ingredients: brown sugar, chicken seasoning, salt and all vegetables, and bring to boil.
4. Mix the thickening agent and water and all the slurry until it is well combined.
Note: This step is only for making pie filling only. For a complete meal, this can be served with rice, bread roll or vermicelli noodles if you don’t want to stuff your puff or shortcrust pastry sheets.