Thai Red Chicken Curry and Egg Fried Rice….

I often find when making a curry that you need so many spices and ingredients and it can often take me a long time to prepare. Why not try Verstegen spices and pastes. I used the Red Thai Curry paste to make this recipe. They are so so easy to use and take away all the pressure and extremely tasty too!

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You Will Need:

  • 1tbsp vegetable oil
  • 250g skinless chicken breasts, cut into chunks
  • 1 large onion, cut into wide strips
  • 2 small sweet potatoes, cut into 2cm cubes
  • Verstegen Red Thai Curry Paste
  • 100ml of water
  • 2 eggs
  • 3 spring onions
  • 1 cup of rice
  • 2 cups of water

Preparation Method:

Thai Red Curry:

  1. Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned.
  2. Add the sweet potato and fry for 4 minutes
  3. Add the onion and fry for 2 minutes
  4. Add the water and curry paste and simmer for 5 minutes

Egg Fried Rice:

  1. Boil 1cup of rice to 2 cups of water for ten minutes
  2. whilst this is boiling chop you spring onions very finely and throw in a frying pan with a little oil
  3. Then break two eggs into the frying pan and scramble
  4. Then add your rice, covering it with your egg and onions and fry for 3 minutes

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Soup you sir…. Chicken Noodle Soup

You will need:

  • 900ml chicken or vegetable stock
  • 1 boneless chicken breast
  • 1tsp of fresh chopped ginger
  • 1 garlic clove finely chopped
  • 50grams of noodles
  • 2 tbsp sweetcorn
  • 1/2 chopped red pepper
  • 2 tsp soy sauce

Preparation Method :

  1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces
  2. Return the chicken to the stock with the noodles, corn, red pepper and the soy sauce.
  3. Simmer for 3-4 mins until the noodles are tender.

A Taste of….India

So I am having three of my friends over a the weekend and it has been requested that I cook a curry. I wanted to try out a new recipe and so I am going to make Chicken Madras, which is one of my friend’s favourites. I will also be making Onion Bajis and Bombay Aloo.

I thought I could share with you all how to make the Madras curry in case you wanted to try for yourselves at the weekend.

Madras curry orignates from south east India and its a spice curry that can be made with chicken, pork, beef and even a mince beef or lamb to make a Keema Madras

You will need:

  • 4 chicken breasts, one per person!
  • 3 tbsp vegetable oil
  • 2 onions, peeled and finely chopped
  • 2cm block of fresh root ginger, peeled and grated
  • 2-3 garlic cloves, peeled and finely chopped
  • Sea salt and black pepper
  • 400g ripe tomatoes, chopped
  • 300ml water
  • 1 tsp garam masala
  • 2–4 red chillies, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1–3 tsp hot chilli powder,
  • 4tsp curry powder
  • Juice of half a lemon

Preparation Method:

  1. Cut the chicken into cubes and put aside.
  2. Heat the oil and add the onions and cook until they start to soften.
  3. Once the onions have started to brown add the chillies, the garlic and the ginger and cook for a further 2-3 minutes.
  4. Then add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a further minute or so.
  5. In that time, season the chicken you set aside earlier with the salt and pepper and add to the pan. Also add your lemon juice and cook until the chicken begins to go golden brown all over.
  6. Now add the water and the chopped tomatoes and then bring to boil.
  7. Once the pan is boiling, reduce the heat to a simmer and cover the pan stirring ever so often.
  8. Let it simmer for about 30 minutes 
  9. Now stir in the garam masala and leave uncovered for another 10 mins

Serve with rice and enjoy :0)

Home Cooked Heaven….Spicy Piri Piri Chicken

You will need:

  • Chopped Chicken Breasts
  • 1 Chopped onion
  • 1 Chopped red or green pepper
  • 6 fresh red chillis
  • 1 tbsp crushed garlic
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1ooml olive oil
  • 500ml red wine vinegar

Preparation Method:

  1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4.
  2. Place the chillies on a roasting tray and roast them for 10 minutes.
  3. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
  4. Allow the mixture to cool, then blend it to a purée.
  5. Marinade the chopped chicken breasts in half the sauce for around and hour.
  6. Fry up the marinaded chicken into a pan until cooked throughout.
  7. Add in the chopped onion and peppers.
  8. Now add the rest of the piri-piri sauce you put to one side
  9. Leave to simmer for 15 minutes
  10. Serve with rice.

Enjoy

:0)

Spicy Chicken Enchiladas

You will need:

  • 6 tortilla wraps
  • 450g boneless, skinless chicken breasts, cut into small chunks
  • 150g mature Cheddar Cheese, grated
  • 1 x red pepper, deseeded and diced
  • 1 x green pepper, deseeded and diced
  • 1 x onion, chopped
  • Mushrooms chopped
  • Jalapenos (as many as you like)
  • 1tbsp corn oil
  • A handful of freshly chopped coriander
  • Enchilada Spice Mix (old el paso and discovery both sell some brilliant mixes)
  • 500grams of Tomato Sauce

Preparation Method

  1. Preheat the oven to 180ºC and lightly grease a large ovenproof dish.
  2.  Heat the oil in a large pan and stir fry the chicken and onion over a medium heat for 3-4 minutes, until the chicken is lightly browned.
  3. Mix the Spice Mix with your Tomato Sauce and 150ml of hot water.
  4. Stir in the peppers and mushrooms and jalapenos, cover and simmer for a further 5 minutes, until the chicken is thoroughly cooked and most of the liquid has been absorbed. Stir in half of the cheese and the fresh coriander.
  5. Warm the Soft Corn Tortillas
  6. Grab the first Tortilla and spoon over some of mixture. Roll and place into your dish. Repeat with remaining Tortillas, then pour over the cheese sauce.
  7.  Sprinkle grated cheese across your tortillas and bake for 15 minutes until golden and bubbling.

Assembling your Fajitas

  1. Divide your warmed tortillas between your serving plates
  2. Halve your remaining lime and squeeze the juices over the sizzling pan
  3. Serve your chicken mixture into a bowl
  4. Serve with pots of yoghurt and guacamole alongside your Cheddar and fresh salsa

Chicken Fajitas!

You will need:

  • 1 red pepper
  • 1 medium red onion
  • skinless, boneless chicken breasts,
  • Mushrooms
  • 1 teaspoon smoked paprika
  • A small pinch of ground cumin
  • 2 limes
  • olive oil
  • freshly ground black pepper
  • 4 flour tortillas
  • Guacamole, to serve
  • Cheddar cheese, to serve

Preparation Method:

  1. Put your griddle pan on a high heat
  2. Halve and deseed your pepper and cut it into thin strips
  3. Peel, halve and finely slice your onion
  4. Slice your chicken lengthways into long strips
  5. Chop your Mushrooms
  6. Put the onion and chicken into a bowl with the paprika and cumin
  7. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well
  8. Put to one side to marinate for 5 minutes
  9. Use a pair of tongs to put all the pieces of pepper, mushrooms, onion and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through
  10. Warm your tortillas up in a microwave or a warm dry pan

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