Chicken curry

Ingredients

  • 1 kg chicken breast cut cubes
  • 2 Large onions, finely chopped
  • 4 cloves of garlic, chopped
  • 1 table spoon fresh grated ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 table spoon of curry powder
  • 1 table spoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg
  • salt, pepper
  • 1 tablespoon curry paste
  • can of coconut milk
  • 3 cups of chicken stock
  • 2 carrots, cut cubes
  • 4 large potatoes, cut cubes
  • 4 table spoon fresh coriander
  • oil

Method

  • Heat about 2 tablespoon of oil in a large pan
  • Cook the chicken over a high heat for about 4 minutes or until brown.
  • Remove from the pan, add the onion and cook over a medium heat, stirring frequently
  • Add the garlic, ginger and cook for 2 minutes then add the spices
  • Add the vegetables then cook for a further 5 minutes
  • Add the chicken mix well then add the chicken stock and boil for 10 minutes
  • Reduce the heat for 30 minutes then add the coconut milk
  • Cook for further 10 minutes.
  • Garnish with fresh coriander and serve with rice

Chicken Schnitzels

Ingredients

  • 1kg chicken breast
  • 5 eggs, lightly beaten
  • 1 cup grated parmesan cheese
  • 1 cup dried breadcrumbs
  • Self raising flour
  • 2 teaspoons dried oregano or 2 tablespoon chopped fresh parsley
  • Salt, pepper and chicken seasoning
  • 1 lemon juice
  • Oil for frying
  • Fresh parsley to garnish

Method

  • Cut chicken lengthways (thin slices)
  • Add lemon juice and chicken seasoning, leave it in the fridge for about 1 hour
  • Mix the eggs, salt, pepper and oregano
  • Coat chicken in flour, shake away any excess then dip into beaten eggs then toss in combined breadcrumbs and cheese
  • Prepare the pan with enough oil and deep fry the chicken
  • Cook until golden brown
  • Garnish with fresh parsley
  • Serve with chips and green salad

Chicken soup with Risoni/ noodles

Ingredients

  • 1 whole chicken
  • 1 carrot
  • 1 stalk celery
  • 1 onion / 1 leek optional
  • 3 cloves of garlic
  • 2 bay leaves
  • 4 parsley/ 4 thyme springs
  • 3 cloves
  • 3 cardamom pods
  • Salt, pepper
  • 2 cubes of chicken stock
  • 2 tbsp oil
  • 1 cup Risoni/ noodles
  • Lemon juice optional

Method

  • Trim and wash the chicken, rub it with salt and lemon juice then wash it again
  • Place it in a pot and cover with water
  • Cut all the vegetables into thick slices
  • Put all the vegetables and the seasoning and bring to boil for 20 minutes then reduce the heat, simmer for about 1 hour
  • Regularly skimming scum from the surface.
  • Strain the soup into another pot
  • Cut meat into cubes and put it in the soup
  • In a pan heat the oil and brown the risoni/ noodles then add it to the mixture, bring to boil for 12-15 minutes
  • Pour it in a bowl and add a few drops of lemon juice

Tip

  • Chicken can be eaten separate as a side dish as is or lightly fry or grill