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Posts Tagged ‘chicken’

Indian Style Mini Chicken Kebab Rolls

Indian Style Mini Chicken Kebab Rolls

These are so tasty and packed full of flavour. They are also very versatile and can be used as a starter, as a main, stuffed in pitta bread with salad or even in barbeques. Kids will love them too; just omit the chilli if they find it too spicy.

Makes Approx 10 Kebab Rolls

Ingredients

  1. ½ IB Mince Chicken
  2. Salt to taste
  3. ½ tsp Turmeric
  4. 1tsp Coriander and Cumin Powder
  5. 1tsp Coriander Powder
  6. 1tsp Garam Masala
  7. 1tsp Cinnamon Powder
  8. 2 Cloves of Garlic- Crushed
  9. ½ tbsp Grated Ginger
  10. 1-2 Green Chillies- Finely Chopped
  11. 1tsp Mango Chutney
  12. 1tsp Dried Mint
  13. A Good Handful Chopped Coriander

Method

Mix all the above ingredients in a bowl. Cover and refrigerate for a couple of hours to marinade all the flavours into the chicken.

Take a shallow oven dish and grease it with some oil. Take some oil into the palm of your hand so that the mixture doesn’t stick whilst rolling and start to make little sausage shape kebabs and lay them onto the tray. Cook in a preheated oven at 190-200c for approximately 20-30 minutes or until cooked. Serve hot with mint chutney in yogurt. Delicious!

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Chicken Satay in a Coconut Sauce

Chicken Satay in a Coconut Sauce

Yum, this is a great tasting Chinese style dish. The coconut sauce really compliments the satay chicken and they work very well together. Great dish for entertaining or just for a change!

Serves 2-3

Ingredients for the Marinade

  1. 4 Chicken Breasts
  2. 2tsp Ginger Puree
  3. 2tsp Garlic Puree
  4. 1 Small Red Onion- Blended until Puree
  5. 2tbsp Soy Sauce
  6. 1tbsp Thai Fish Sauce
  7. Juice of 1Lemon
  8. 1tbsp Clear Honey
  9. 1tbsp Teriyaki Sauce
  10. 1tsp Sesame Oil
  11. 1tbsp Sunflower Oil
  12. 400ml Coconut Milk
  13. 5tbsp Crunchy Peanut Butter
  14. 2tbsp Chilli Sauce
  15. 1tbsp Lemon Grass Puree
  16. 1tsp Chilli Flakes

Method

Take the chicken and beat each one in between cling film, until flat. Cut into thin strips.

Take a Wide bottomed wok or pan, add both the oils and then add the ginger, garlic, onion and lemongrass. Sauté for a few minutes. Add the chicken and increase the heat for a few minutes to allow the chicken to lock in the juices. Then reduce heat and add all the other ingredients apart from the coconut milk. Cook for a few minutes and then add the coconut milk and allow cooking until the chicken is cooked through.

Serve hot with egg fried rice.

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Caribbean Chicken with Rice

Caribbean Chicken with Rice

This is such a fantastic and flavoursome dish. Every time I cook this dish, it takes me back to our Caribbean holidays where food was such a pleasure to eat. I loved the way the tropical colours were incorporated in their dishes by using fresh, colourful ingredients. The aroma that comes out when cooking this dish makes you feel really happy and warm. I am glad I can share this exotic dish with you and I hope you enjoy it just as much as I do!!

Ingredients 1

Serves 2-4

  1. 4 Chicken Thighs
  2. 4 Chicken Drumsticks
  3. 1tbsp Oil
  4. 1 Onion- Finely Chopped
  5. 2 Cloves Garlic-Finely Grated
  6. 1 Inch Stick Ginger-Finely Grated
  7. 2tsp Fresh Thyme
  8. 2tsp Fresh Basil Leaves-Chopped
  9. 2tsp Fresh Parsley-Chopped
  10. 2 Bay Leaves
  11. 1tsp Paprika
  12. 1tsp All-Spice Powder
  13. 1tsp Ground Cinnamon
  14. 1-2 Red Chillies or 1 Scotch Bonnet (Very Hot)

Ingredients 2

  1. ½ Cup Water
  2. 1tsp Bouillon Vegetable Stock Powder (you can use any other stock powder that you may have at home)
  3. 2 Fresh Tomatoes (blended)
  4. 1tsp Tomato Puree
  5. 1 Yellow Pepper (chopped in fairly large chunks)
  6. 1 Red Pepper (chopped in fairly large chunks)
  7. Salt to taste Freshly Grounded Pepper

Method

Take a wide bottomed pan, add oil and onions. Let the onions get golden in colour. Add the garlic and ginger and cook for a minute or two. Then add all the other ingredients in number 1, apart from the chicken. Stir for a minute and add the chicken to seal in all the flavours. Cook on medium heat. Once the chicken starts to take on a browny colour, take it out onto a dish. Add the water and stir to take away the entire residue left in the pan. Add the rest of the ingredients in number 2. Finally add the chicken back into the pan. Let this cook on a low heat until the meat is fully cooked.

To Cook the Rice

  1. 4-6 Good Handfuls of Basmati Rice (uncooked)
  2. 1tbsp Oil
  3. 3 Spring Onions
  4. 2 Cloves Garlic-Finely Chopped
  5. 1tsp Cumin Powder
  6. 1 Can/410g Kidney Beans- Washed and Drained
  7. 1 Can/400ml Coconut Milk Salt to taste

Method

Soak and wash the rice thoroughly in water until the water runs clear. Drain the rice and leave aside. Take a wide bottomed pan; add the oil, spring onions and garlic. Let this sauté for a few minutes. Add the cumin powder and kidney beans and give it a stir. Add the rice and coconut milk and give it a final stir. The rice should be submerged 1 inch under the coconut milk. If this hasn’t happened add some water until the rice is 1 inch under. A good tip to see if you have enough liquid to cook the rice is to place your index finger in and the water level should reach the first line on the top of the finger. This is always the method I use to cook rice perfectly. Leave the lid off whilst the rice starts to boil. Once the rice is boiling and the liquid has started to evaporate, place the lid back on and cook on low heat until the rice is cooked and the water has evaporated.

Serve hot with the Caribbean chicken!

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