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BUTTER CHICKEN

The Saucy Spice Co.

Tonight is Butter Chicken and rather than ordering a take away I am using a Butter Chicken spice mix from The Saucy Spice Company.

I buy these from my local butcher however, you can buy these online www.saucyspice.com.au there is a variety of dishes available and a recipe is included in every mix.

There is nothing artificial and a number of the mixes are gluten free.  The meal will taste better than a take-away, so easy to prepare and best of all you can adjust the recipe to suit your family.

Serves 4-6

  • 1kg Chicken thigh fillets cubed (I am using 1/2 the chicken and adding 1 tin of Chickpeas and 200g mushrooms
  • 100g butter
  • 1 large onion, chopped
  • 1 cup chicken stock
  • 1 400g can Pureed Tomatoes
  • 1 tablespoon Tomato Paste
  • 1 teaspoon salt
  • 300ml Plain Yoghurt or Fresh Cream (I have also used Coconut Cream) If using yoghurt use thick set Greek Style, it doesn’t curdle
Heat butter in wok, when frothy add onion and sauté until just starting to brown. Add contents of Spice Sachet, stir until fragrant, about 30 secs.
Pour in chicken stock and can of tomato puree, add tomato paste, salt and chicken pieces (and chickpeas and mushrooms if using). Simmer covered for 30 minutes.
Add Fenugreek Leaf and Yoghurt, Cream or Coconut Milk, simmer covered for a further 15 minutes until chicken is tender but not overcooked.
Serve with plain rice and a crisp green salad or steamed beans.

 

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CORIANDER, MINT AND GINGER CHICKEN

I love this dish it is easy to prepare and very tasty.  The fresh mint and fresh coriander work well together.  It’s great if you can marinate the chicken for a few hours, however if you don’t have time it still works really well when it’s cooked straight away.

  • 1/4 cup olive oil
  • 1/4 cup light soy sauce
  • 1 bunch fresh mint
  • 1 bunch fresh coriander
  • 1 tbsp grated ginger
  • 1 clove garlic, crushed
  • 2 spring onions, chopped
  • 1 tsp caster sugar
  • 8-10 chicken thighs or 4 chicken breasts (cut each breast into 3 pieces)

Mix all ingredients in a food processor if you have one, if not chop the mint and coriander and mix together.  Add the chicken and leave to marinate for a few hours or overnight if possible.

Cook in a hot frying pan or on the BBQ.  Taste great hot or cold – so make extra and it can be your lunch the next day.

Serve with boiled new potatoes and salad.

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STIR-FRIED CHICKEN FILLETS WITH HONEY AND GINGER

Serves as a meal for 4 with steamed rice or as part of a banquet for 4-6

Marinating the chicken overnight gives this dish a rich, luscious flavour – the honey caramelizes when stir-fried and the addition of the five-spice powder gives this dish that unmistakable Chinese aroma. 

  • 800g (1lb 10oz) chicken thigh fillets cut into 2cm (1inch) slices
  • 2 tablespoons vegetable oil
  • 1 tablespoon light soy sauce

MARINADE

  • ¼ cup honey
  • 2 tablespoons light soy sauce
  • 2 tablespoons shao hsing wine or dry sherry
  • 2 tablespoons finely diced ginger
  • 1 tablespoon dark soy sauce
  • 2 teaspoons five-spice powder
  • ½ teaspoon sesame oil

Combine chicken with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator overnight.

Heat oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from the wok with a slotted spoon and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserved chicken to the wok with soy sauce and stir-fry for a further 2 minutes or until chicken is cooked through and slightly caramelised. 

Serve with steamed greens and steamed rice. 

This recipe is from Simple Chinese Cooking by Kylie Kwong

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Stir-Fried Hokkien Noodles with Chicken and Oyster Mushrooms

Serves 4
  • 400g chicken thigh fillets, cut into 2 cm/1 in slices
  • 1/4 cup vegetable oil
  • 150g/5oz fresh oyster mushrooms, stems discarded
  • 1 small red onion, cut in half and then into thick wedges
  • 4 spring onions, trimmed and cut into 10 cm/4 in
  • 12 ginger slices
  • 450 g/15oz packet fresh Hokkien noodles
  • 2 tablespoons shao hsing wine or dry sherry
  • 1 tablespoon white sugar
  • 1 tablespoon malt vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup coriander sprigs
  • 2 large red chillies, finely sliced on the diagonal
  • 2 tablespoon light soy sauce, extra

MARINADE

  • 1 tablespoon white sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon shao hsing wine or dry sherry
  • 1/2 teaspoon sesame oil

Combine chicken and marinade ingredients in a bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly.  Add chicken and stir-fry for 1 minute. Remove from the wok and set aside.

Add remaining oil to hot wok with mushrooms, onion, spring onions and ginger and stir-fry for 1 minute or until onion is lightly browned. Toss in noodles, reserved chicken, soy sauce, wine or sherry, sugar, vinegar and sesame oil and stir-fry for a further 2 minutes or until chicken is just cooked through and noodles are hot.

Arrange noodles in bowls and top with coriander sprigs. Serve immediately with a small bowl of sliced chilli mixed with the extra soy sauce.

This recipe is from Simple Chinese Cooking by Kylie Kwong

 

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THAI STICKY CHICKEN AND RIBS

Serves 6: Prep 30 mins plus marinating:

  • 3 small green chillies, chopped
  • small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
  • 3 garlic cloves, chopped
  • 3cm/11/4in piece ginger, chopped
  • 1 tsp ground tumeric
  • 2 tablespoons soy sauce
  • 4 tablespoons fish sauce
  • 8 tablespoons palm or soft brown sugar
  • 2 tablespoons clear honey
  • 4 chicken thighs, skin on
  • 2 slabs pork loin ribs, about 1kg/2lb 4oz
  • steamed rice, to serve

CHILLI-LIME SAUCE

  • 200g/7oz caster sugar
  • 1 garlic clove, finely chopped
  • 3 tablespoons white vinegar (rice or wine)
  • juice 1 lime
  • 1 tablespoon fish sauce
  • 1 red bird’s eye chilli, finely chopped
  • handful coriander leaves (from coriander in the marinade), chopped

To make the marinade, put the chillies coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of the bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hours).

Make the sauce. Put the sugar in a pan with 250mls water, bring to the boil, simmer for a few minutes to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hours in the fridge.

Heat oven to 160C/140C fan/Gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hour. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 minutes or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn’t, put the lot under the grill – but keep an eye on it.

Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

This recipe is from the BBC Good Food Magazine June 2011 issue.

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STIR-FRIED CHICKEN IN LETTUCE CUPS

Serves 4-6

  • 1 iceberg lettuce
  • 4 chicken or duck breast, about 175g each
  • 1/4 teaspoon Szechuan peppercorns
  • 1/2 teaspoon black peppercorns
  • 1/2-1 teaspoon chinese five spice powder
  • pinch of sea salt
  • olive oil to drizzle
  • 1 cucumber
  • 2 spring onion, trimmed
  • 5-6 tablespoons hoisin sauce (gluten free)
  • 1 tablespoon sesame seeds, to sprinkle

For the lettuce cups, remove the outer layers from the lettuce until you get 4-6 neat whole leaves. Trim around each leaf with scissors to neaten the edges (if you can be bothered) so that they resemble cups. Place one on each serving plate.

Remove the skin and fat from the chicken or duck breasts, then slice the flesh into thin strips. Put the peppercorns, chinese five-spice powder and sea salt into a mortar and grind to a powder. Sprinkle this over the duck or chicken slices, drizzle with a little olive oil and toss to coat evenly.

Halve the cucumber and scoop out the seeds, then cut the flesh into finger-length strips. Slice the spring onions very finely on the diagonal.

Heat a non-stick wide frying pan until hot and you can feel the heat rising above the pan. Add the duck or chicken and stir-fry for 2 minutes.  Add the spring onions and hoisin sauce and toss to coat well. Stir-fry for 2 another minute until the duck is just cooked through. Toss with a handful of cucumber strips.

Divide the stir-fry between the lettuce cups. Sprinkle with the sesame seeds and scatter the remaining cucumber strips around each plate. Serve immediately.

This recipe is from Healthy Appetite by Gordon Ramsay

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CHICKEN CURRY (similar to butter chicken)

Serves 4-6

  • 3 tablespoons Ghee
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 green chilli, finely chopped (as an alternative use 1/2 – 1 teaspoon dried chilli)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1 x 400g tinned tomatoes
  • 1 kg chicken breast, chopped
  • 1 x 440g tin chick peas, drained
  • 300ml tin coconut cream
  • 1 teaspoon salt
  • 2 tablespoons coriander, chopped

Heat the ghee in a heavy based pan and gently fry the onion, garlic and chilli until soft. Add coriander, cumin, tumeric and garam masala and continue to cook for  minutes. Stir in tomatoes and cook until reduced to a thick paste.

Add chicken and cook over a medium heat until coloured. Stir in salt, chick peas and 150mls water and bring to the boil.

Reduce the heat and simmer for 20 minutes or until chicken is tender.

Serve with steamed rice.

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STICKY CHILLI CHICKEN

Home from work and I didn’t feel like cooking, I didn’t have much inspiration – so I turned to Donna Hay and as usual she saved the day.
Tonight we are having Sticky Chilli Chicken – there is only 2 of us tonight which makes it easier.  I have modified it slightly due to lack of ingredients and simplicity.
Serves 2
  • 3 long red chillies, deseeded and finely sliced (I have used 1/4 teaspoon dried chilli)
  • 1 tablespoon finely grated ginger
  • 1 stalk lemongrass, white part only, finely sliced (I omitted this as I didn’t have any)
  • 2 tablespoons fish sauce
  • 1/3 cup (80mls) white wine vinegar
  • 1/3 cup (75g) caster sugar
  • 2 x 200g chicken breast fillets, timmed and halved lengthways ( I chopped mine into bite size pieces)
  • 300g snake or green beans, finely chopped (I used broccoli)
  • steamed rice, mint, basil and coriander leaves and lime to serve (I only had the coriander and lime)

Place the chilli, ginger, lemongrass, fish sauce, vinegar and sugar in a deep frying pan over  high heat and cook for 5 minutes or until the mixture is reduced and thickened slightly.

Add the chicken and cook for 4 minutes. Turn the chicken, add the beans and continue to cook for a further 3-4 minutes. or until the chicken is cooked through.

Serve the chicken and beans with steamed rice, mint, basil and coriander leaves and lime wedges.

Too easy!!!!

This recipe is from Fast, Fresh, Simple by Donna Hay

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Stir-Fried Chicken with Peanuts and Cucumber

Serves 4

  • 2 tablespoons peanut oil
  • 500g Chicken breasts, diced
  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons caster sugar
  • 1 teaspoon cornflour (cornstarch)
  • 1 onion, finely chopped
  • 2 teaspoons fresh ginger, finely grated
  • 1 small red and 1 small green pepper (capsicum), diced
  • 2 lebanese cucumbers, halved, seeded and diced

 Heat 1 tablespoon of the oil in a large wok or frying pan over high heat. Cook the chicken in batches for 3-4 minutes, or until golden, remove from the wok.

 Mix together the rice wine, soy sauce, sesame oil, sugar and cornflour. Return the wok to medium-high heat. Add the rest of the oil, the onion and ginger and stir-fry for 1-2 minutes, then add the pepper and cucumber and stir-fry for another 2 minutes. Return the chicken to the wok, add the sauce and stir-fry for another couple of minutes.

 Serve with steamed rice and sprinkle the chopped peanut over the chicken.

This recipe is from Every Day by Bill Granger

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SOY ROAST CHICKEN WITH GAI LAN COLESLAW

Serves 4 

Prep:   30 mins          Cook:  1hr 10 mins   Marinate:       3hrs 

  • 1.8kg (size 18) chicken (I used 3 chicken supreme pieces this is the breast and wing on the bone with skin – I get these from my local butcher)
  • ½ cup (125ml) dark soy sauce
  • ½ cup (125ml) light soy sauce
  • ½ cup (125ml) malt vinegar
  • ½ tsp bicarbonate of soda
  • 2 tsp Chinese 5 spice
  • 1 tsp caster sugar
  • Lime wedges, ground white pepper, to serve

GAI LAN COLESLAW

  • 4 cups shredded gai lan (Chinese broccoli)
  • 2 cups shredded wombok (Chinese cabbage)
  • 2 carrots, grated
  • 1 cup chopped coriander leaves and stems
  • 3 green onions (shallots), julienned
  • 1 long red chilli, finely sliced
  • 2 tbsp lime juice
  • ¼ cup (75g) whole egg mayonnaise

Wash chicken and pat dry with paper towel. Combine soy sauces, vinegar, bicarbonate of soda, Chinese 5 spices and sugar in a large bowl. Add chicken and roll to coat. Turn chicken breast side down, cover with plastic wrap and refrigerate for 3 hours or overnight to marinate.

Preheat oven to 220C or 200C fan. Remove chicken from refrigerator 30 minutes before cooking. Remove chicken from marinade. Sit chicken on a rack set over a roasting pan half-filled with water. Roast for 20 minutes. Reduce oven to 160C or 140C fan and cook for another 50 minutes, until skin is crispy and golden brown, and chicken is cooked through. Transfer to a plate and rest for 20 mins. (If using the supreme pieces the cooking times is between 25-40 minutes, or until cooked through).

Meanwhile, combine all coleslaw ingredients in a large bowl. Set aside.

Use a cleaver or large knife to chop chicken into six pieces. Slice chicken breast. Serve with coleslaw, lime wedges and white pepper. 

This recipe by Ross Dobson and is in the BBC Australian Good Food Magazine – March 2011

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