Butter Chicken Rice Pie

Total heaven in a casserole dish this meal was.  I must admit we all love butter chicken in the Murray household so I had a feeling this would definitely be a winner winner chicken dinner!

Now we all know that Indian cooking is all about the spices and the marinating time for many of their meals, butter chicken definitely being one of those dishes.   However this dish was put together in under 30 minutes and in the oven for around the same time.  It definitely could not be any easier to make and the flavours were very authentic.

A rich yet not overly spicy butter chicken, with hints of cinnamon, chilli and garam marsala through the creamy tomato sauce.  In all honestly you would think that it had been marinating for days and slowly cooked.

The rice topping well it made the dish!  The rice laced with Saffron threads and peas provided  a crunchy top yet was still soft underneath drawing up the butter chicken.  It was such a treat instead of having a spoonful on the side.

Needless to say leftovers were quickly packed up in containers and labelled with individual's names for lunches tomorrow.  I'm crossing fingers I get some.

Butter Chicken Rice Pie

(recipe adapted from Taste.com.au)

Serves: 6

SmartPoints per serve: 10

1/2 cup Chobani low fat plain yoghurt

2 tablespoons tomato paste

1/2 teaspoon ground cinnamon

1/2 teaspoon mild chilli powder

1 teaspoon garam masala

1 kilogram chicken breast fillets, cut into 4cm pieces

1 1/2 cups basmati rice

Pinch of saffron threads

3/4 cup frozen peas

20 grams butter

1 brown onion, chopped

1 large red capsicum, chopped

2 garlic cloves, finely chopped

1 cup tomato puree

1 tablespoon brown sugar

1/2 cup thickened light cream

cooking spray

fresh coriander leaves, to serve

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan-forced.

Combine yoghurt, tomato paste, cinnamon, chilli powder and garam masala in a bowl. Mix well.

Add chicken. Toss to coat well. Set aside.

Place rice and 2 cups water in a large heavy-based saucepan over high heat. Stir with a fork. Sprinkle with saffron. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until liquid is just absorbed and rice is almost tender. Remove from heat.

Add peas. Season. Stir with fork. Set aside.

Meanwhile, melt butter in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes.

Add capsicum. Cook, stirring, for 5 minutes or until onion has softened.

Add garlic. Cook, stirring, for 1 minute or until fragrant.

Add chicken and marinade to pan. Cook, stirring, for 2 minutes or until chicken just starts to change colour.

Add tomato puree and sugar. Cook, stirring until combined. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes.

Stir in cream. Season with salt and pepper.

Spoon chicken mixture into an 8 cup-capacity roasting pan.

Place rice mixture evenly over the top of the chicken.

Spray rice liberally with cooking spray.

Bake for 25 to 30 minutes or until top is golden and crunchy.

Top with coriander leaves and serve.

(Click here for a printable version of this recipe)

Kashmiri Lamb Korma

It was a miserable day, weather wise, and I had a curry planned on the menu so it was already a win win in my books.

The curry chosen for tonight wasn't a hot and spicy dish but rather a thick creamy mild comforting one.  Korma just means a mild curry. Yet, it is actually a very rich stew in which the meat, chicken or vegetables and nuts are braised in cream, yogurt or coconut milk. 

Kashmir is the northernmost geographical region in Indian. It borders Pakistan, Afganistan and China, the Tibetan region. Kashmir has its own special and traditional foods influenced by the climatic conditions and customs. Rich and redolent with the flavour of the spices used –cinnamon, cardamom, cloves, saffron, etc. Kashmiri food can be the simple meal of a family, or a 36-course wedding banquet called Wazawan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmir variety, which is prized in the Valley. Mutton, chicken or fish are of prime importance in Kashmiri meal and everyday cooking often combines vegetable and meat in the same dish.

Once again another curry made from scratch - no jar in sight.  The combination of spices was easy and not over complicated.  Cooked slowly the lamb was beautiful and tender, all most melt in your mouth.  Enveloped with a thick creamy sauce this recipe may not be completely authentic but with lots of spice and herbs, this delicious korma packs a punch of flavour which we all enjoyed.

Kashmiri Lamb Korma

(recipe adapted from Taste.com)

Serves: 4

60 grams ghee or butter

3 brown onions, coarsely chopped

1 teaspoon ground turmeric

4 green cardamom pods, crushed

1 cinnamon stick

8 black peppercorns, crushed

6 whole cloves

1 teaspoon cumin seeds

2 garlic cloves, crushed

1 tablespoon finely grated fresh ginger

2 teaspoons coriander seeds

1 teaspoon chilli powder

1 tablespoon smoked paprika

3 ripe tomatoes, chopped

1 kilogram lamb shoulder, cut into 3cm pieces

2 cups water

1 cup natural yoghurt

salt

freshly ground black pepper

80 grams ground almond meal

additional water if required

toasted flaked almonds, to garnish

chopped coriander, to garnish

Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden.

Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and paprika and cook, stirring, for 1-2 minutes or until aromatic.

Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes are pulpy.

Add the lamb, stirring until completely covered with the tomato mixture.  Cook for 5 minutes, stirring occasionally.

Add the water and mix well.  Allow mixture to come back to a simmer.

Add the yoghurt and bring to a simmer, ensuring that you mix the yoghurt through completely.  Season with salt and pepper.

Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until lamb is very tender and sauce thickens slightly.

OR:

Preheat oven to 180 degree Celsius.

Transfer to a large casserole and cook, covered in the oven for 2 hours, stirring occasionally or until lamb is very tender and sauce thickens slightly.

Add almond meal and mix through well.  If too thick add a little water.

Spoon lamb into a serving bowl and sprinkle with flaked almonds.

Serve with steamed rice, if desired, and coriander.

(Click here for a printable version of this recipe).

Baked Curried Beef and Rice

Apparently I have been cooking too many curries lately.... this was a sad statement to be told.  Who in there right mind cannot have enough curry?  Further discussion led me to two decisions.  The first being my experimenting with making curry paste from scratch is not satisfying the kids and has possibly made me a little obsessive.  Or two I am not cooking enough Butter Chicken - a curry that they would all happily eat every day!!!  I think it's the later for sure but sadly I do think it's the fist reason.

Looking for a weeknight wonder, I came across this recipe which didn't involve making a curry paste but did however have the curry in the name.  Was I game to serve it up?  Hell yes.

Such an easy dish to make and really took no time at all.  Pop in the oven and voila you have a rice bake that had an Indian style flavour which not surprisingly they all loved. This curry was more a spicy tomato flavour than that of an authentic curry but due to the spices used it was very enjoyable and not that "Plain Jane"  Saying that it was quite mild curry so very kid friendly.  I added some carrots and capiscum to bulk it out and add extra vegetables.

Another perfect weeknight wonder.......

Baked Curried Beef and Rice

(Recipe adapted from Weight Watchers Australia)

Serves: 6

SmartPoints per Serve: 7

cooking spray

2 teaspoons olive oil

1 medium brown onion, finely chopped

500 grams lean beef mince

2 cloves fresh garlic, crushed

1 teaspoon dried saffron

3 teaspoons curry powder, mild

2 teaspoons ground all spice

2 tablespoons tomato paste

1 x 400gram can diced tomatoes

1 1/2 cups beef stock

2 carrots, diced

1 red capsicum, diced

2/3 cup frozen peas, boiled

150 grams Basmati rice

2 medium eggs, lightly beaten

salt

freshly ground black pepper

Preheat oven to 180 degrees Celcius.

Lightly spray a large casserole dish with cooking spray.

Heat oil in a large frying pan over high heat. Cook onion, stirring, for 5 minutes or until softened. 

Add mince and cook, breaking up lumps, for 5-7 minutes or until browned. 

Add garlic, saffron, curry powder and allspice and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute.

Add tomatoes, beef stock, carrots and capsicum and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce thickens slightly. Stir in peas.  Remove from heat.

Meanwhile, place rice in a medium saucepan. Cover well with cold water. Bring to the boil over high heat. Reduce heat and simmer, uncovered for 10 minutes or until rice is almost tender (you still want a little firmness). Drain.

Add rice to beef mixture. Stir to combine. Season with salt and pepper. Stir in egg. 

Transfer mixture to prepared dish. Bake, covered with foil, for 25 minutes. Remove foil and bake for 10-15 minutes or until golden. Stand for 5 minutes before serving.

(Click here for a printable version of this recipe)

Chicken Jalfrezi

Curry is always a regular on our menu. I think this all stems back to when my mother was pregnant with me, where the regular haunt for dinner with my father was a Chinese Restaurant called Jim Hongs.  My mam's meal of choice was curry throughout her pregnancy and then surprisingly (or not) during both my pregnancies my husband had to stop and pick up a Beef Vindaloo on a weekly basis. It will be very interesting if this somewhat traditional craving gets passed on the my next generation.

 

Both the kids have been raised eating foods full of spices and herbs - more importantly they have eaten foods that have rarely come from packet mixes or premixed jars.  They do not understand the importance of this, hopefully one day they will.

 

As you all may have guessed by now if I can make something from scratch I will definitely give it a go.  Sometimes it doesn't taste the same or even look the same but seriously it's all about the experience and the copious amounts of laughter within the House of Murray when a "failure of sorts" occurs.  Normally it's edible but hey there have also been times that it hasn't been.  Maybe I should do a post on the things that go wrong just so you can all cash in on the enjoyment as well.  That's a thought for another time though.

 

My unemployment period is coming to an end as I have secured a role with another large company that is within the construction industry. Somewhat I am saddened by this but on the other hand I am really looking forward to the new challenge ahead that will come with the new role but it will mean back to cooking quick mid week wonders for week night dinners and sticking to the menu  planner. 

 

For my birthday I was given a book called The Curry Kitchen from my sister in law and to be honest it's a book that I haven't but down yet.  It's got sticky notes all through it for all the different curries I want to try cooking.  The really exciting thing about this cookbook is that the majority of curries actually are made from scratch.

 

Jalfrezi is always on Indian menus and is probably one of the quickest Indian curries to make.  It typically involves frying pieces of unmarinated meat, fish or vegetables in oil and spices to produce a dry, thick sauce.  A traditional Jalfrezi can range in heat from medium to very hot especially for those recipes that use fresh chillies.  This recipe wasn't overly hot in taste as I did tone down the amount of chilli I used.

 

With it's tomato base you could really taste the cumin and coriander which surprisingly is added later in the cooking process.   Along with some butter or ghee if you have it available which gave it a little creaminess.    We served this simple yet super quick curry with plain steamed rice, Mint Raita and freshly cooked poppadum's.

 

 Chicken Jalfrezi

(Recipe adapted from The Curry Kitchen Cookbook)

 

Serves: 6

 

2 tablespoons vegetable oil

1 onion, finely diced

2 cloves garlic, minced

1 kilogram chicken breast fillets, diced

3 teaspoons ground turmeric

1/2 - 1 teaspoons chilli powder (or to taste)

1 teaspoon salt

2 x 400 grams can diced tomatoes

2 tablespoons butter or ghee

3 teaspoons ground cumin

3 teaspoons ground coriander

2 tablespoons ginger, grated

1/2 cup fresh coriander leaves, chopped

Heat the oil in a large frying pan over medium-high heat.  Add the onions and cook for about 2 minutes or until they start to soften, then add the garlic and cook for a further minute.

 

Add the chicken, turmeric, chilli and salt.  Fry gently, turning the chicken often and ensuring that the onion mix does not stick to the pan.

 

Pout in the tomatoes, stir and simmer, covered, over a medium heat for 20 minutes.  Uncover, and simmer for another 10 minutes and let the liquid evaporate to the desired thickness and consistency.

 

Add the butter or ghee, cumin, coriander, ginger and half the coriander leaves.  Simmer for another  5 -  7 minutes.

 

Serve garnished with the remaining coriander leaves.

(Click here for a printable version of this recipe).

Indonesian Satay Chicken Curry

Well there is no secret that curry is somewhat a staple in the Murray household so when I came across this recipe I had to put it on the menu this week.

 

One of the highlights of this recipe is that you actually make the base paste yourself rather than using a shop brought jar one.  There is something so much nicer make it from scratch rather than using the premix with all the preservatives and at times, lots of hidden sugar and salt. However, saying this, if you prefer you could use purchased rending curry paste instead of making your own. 

 

This curry had plenty of flavour and I loved the combination of the spices, the fresh coriander and the lime juice.  It made my taste buds dance.

 

While it was enjoyed next time I make this dish, which I presume will be soon, I will definitely make some changes,  I would use chicken thigh fillets instead and reduce the amount of stock as I found it had too much liquid and wasn't a thick curry.  I think a lot of water came from the pumpkin.

 

 

Indonesian Satay Chicken Curry

(recipe adapted from Weight Watchers Everyday Wholefood)

 

Serves: 4

SmartPoints per serve: 4

 

2 teaspoons olive oil

500 grams lean chicken breast fillets, fat trimmed cut into 3 cm pieces

1/3 cup Indonesian Satay Curry paste (refer recipe below)

2/3 cup chicken stock

1/3 cup light coconut milk

400 grams pumpkin, cut into 2cm pieces

1 tablespoon lime juice

2 teaspoon wheat-free tamari (Japanese Soy Sauce) or soy sauce

150 grams snow peas

3/4 cup fresh coriander leaves

lime wedges

 

Heat oil in a large wok or saucepan over medium-high heat.  Cook chicken, stirring for 5 minutes or until browned.  Transfer to a plate.

 

Cook curry paste, stirring, for 1 minute or until fragrant.  Add stock, coconut milk, pumpkin, lime juice and tamari.  Reduce heat and simmer, covered, for 5 minutes. 

 

Add chicken and simmer, covered for 10 minutes or until chicken is cooked through.  Add peas and simmer, uncovered until vegetables are tender.  Stir in coriander and serve with lime wedges.

 

If desired serve with rice adding 4 SmartPoints for 1/2 cup.

 

 

 Indonesian Satay Curry Paste

(recipe sourced from Weight Watchers Everyday Wholefood)

 

Makes: 3/4 cup

Smart Points per tablespoon: 0

 

2 teaspoons ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

8 fresh curry leaves

1/2 red onion

1 lemongrass stalk, coarsely chopped

3 garlic cloves, chopped

3 cm piece fresh ginger, coarsely chopped

1 tablespoon lime juice

2 teaspoons sambal oelek

1 tablespoon natural peanut butter

2 tablespoons water

 

Heat a small non-stick frying pan over medium heat.  Cook coriander, turmeric, cinnamon and curry leaves, stirring, for 1 minute, or until fragrant.

 

Process spice mixture in a small food processor or blender with onion, lemongrass, garlic, ginger, lime juice, sambal oelek, peanut butter and water until smooth and combined.

 

Store curry paste in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.  It is great for chicken, fish and vegetable curries.

 

 If using premade Rendang paste the smartpoints value per serve of the curry would be 5.

(Click here for a printable version of this recipe)

Balti Chicken Curry

We all love curries and I especially love a curry that is cooked from scratch.  Before I give you the recipe for this quite unique dish I'm going to let you in on some interesting facts about one of the world's most enjoyed foods - curry!

Birmingham is well known as the birthplace of the Balti.  The Birmingham Balti originated in the city during the late 70s, when Bengali curry chefs started to make their dishes lighter, healthier and served faster to suit Western tastes, according to the Birmingham Balti Association (BBA).

Here’s 10 things you probably didn’t know about the Balti, courtesy of Andy Munro, author of the book Going For A Balti.

1. The balti was the invention of a Pakistani restaurateur in the late 70s and the idea was to fuse Pakistani cooking with western tastes.

 

2. His restaurant, Adil, is still open in the Balti Triangle.

3. The original balti bowls were commissioned specially and made by a Smethwick firm

4. The oldest remaining balti bowl still in use is estimated to have been used to serve up more than 5,000 baltis - British craftsmanship at its best!

 

5. A genuine Birmingham balti is fast-cooked over a high flame and has to be served up in the dish in which it has been cooked.

6. A scientific study purported to prove that eating a Birmingham balti was equivalent to drinking half a pint of Guinness in its health benefits because of the iron traces from the bowl.

 

7. It’s got nothing to do with Baltistan and gets its name from the Urdu word balti meaning bucket.

8. However, in Pakistan, there is a tribe called the Baltis but it’s unlikely they eat the dish.

9. Birmingham’s balti has even been featured in the New York Times and the Wall Street Journal.

10. The name of the now-famous Balti Triangle (in Birmingham) was originally invented with the strapline ‘lost in a sea of spices’ (obviously a nod towards the similarly-titled Bermuda Triangle in which ships and planes have disappeared).

 

So there you go..... a history lesson for us all.  This is actually classed as a British curry.

 

For me I enjoyed making this dish as it was quite easy and like all curries full of flavour.  There was no making of a curry paste or using store purchased paste - only a few ingredients are used to make this very tasting curry.  I actually enjoyed it better the next day mind you.  This very basic curry could easily be jazzed up by adding extra vegetables such as carrots or capsicums to bulk out the meal.

Balti Chicken Curry

 

Serves: 4 - 6

 

2 tablespoons vegetable oil

1 kilogram chicken thigh fillets, skin removed and chopped

2 onions, thinly sliced

4 cloves garlic, crushed

1 tablespoon finely grated fresh ginger

2 tablespoons tomato past

1 tablespoon ground cumin

2 teaspoons mild paprika

2 teaspoons ground coriander

1 teaspoon ground turmeric

400 gram can diced tomatoes

1/2 cup chicken stock

salt

freshly ground black pepper

freshly chopped coriander, to garnish

Heat half the oil in a large frying pan over a medium heat.  Add chicken, cooking in batches, stirring occasionally for about 5 minutes or until chicken is browned. Remove from heat.

 

Heat remaining oil in same pan.  Add onions, garlic and ginger.  Cook, stirring occasionally, for 5 minutes or until onions are soft.  Add paste, cumin, paprika, coriander and turmeric.  Cook, stirring, for 1 minute or until fragrant.

 

Return chicken to the pan with tomatoes and stock.  Season with salt and pepper.  Bring to the boil and then reduce heat.  Simmer, stirring occasionally, over a low heat for around 40 minutes or until thickened.

 

Serve curry with steamed rice and garnished with coriander, if desired.

 

 

(click here for a printable version of this recipe)

Beef Keema with Cumin and Currant Pulao

We had a busy evening tonight we doctor's appointments so I needed something quick and easy to prepare and put on the table. This dish perfectly fits both the "quick" and "easy" requirements and has a magnificent satisfying flavour.

Keema  is a traditional South Asian meat dish and it is main ingredient in mince meat, whether lamb or beef which is cooked with spices, peas and potatoes.  The meat mixture is also used as a filling for samosas or naan bread.  This dry style curry dish compliments the Cumin and Currant Pulau with both dishes flavours complimenting each other.  I love the sweetness of the currants against the spiciness of the beef curry.

This weeknight wonder is something we have cooked before and it was totally devoured.  It's somewhat simple but definitely packed with the perfect combination of spices.  The kids actually get excited when I cook this dish and there is generally nothing left for lunches the next day.

Beef Keema with Cumin and Currant Pulao

(Recipe sourced from Women's Weekly Weeknights Fast and Fabulous Cookbook)

Serves: 4

2 tablespoons peanut oil

1 small brown onion, sliced thinly

1 clove garlic, crushed

1 teaspoon cumin seeds

1 teaspoon caraway seeds

1/4 teaspoon ground turmeric

1 cup basmati rice

2 cups chicken stock

2 tablespoons dried currants

500 grams lean beef mince

2 teaspoons mild or hot curry powder (depending on taste)

1/2 teaspoons ground ginger

2 tablespoons sweet chilli sauce

1/4 cup water

4 green onions, sliced thinly

2/3 cup frozen peas

1/4 cup firmly packed fresh coriander leaves

To make pulao, heat half the oil in large frying pan. Cook brown onion, garlic and spices, stirring, until onion softens. Add rice, cook, stirring, until rice is coated in spice mixture. Stir in stock and bring to a boil. Reduce heat and simmer, covered, 12 minutes. Remove from heat, stir in currants; stand, covered, about 5 minutes or until rice is tender.

Meanwhile, heat remaining oil in large frying pan. Add mince and cook, stirring, until cooked through.

Add curry powder and ginger; stir until fragrant. Add sauce, the water, green onion and peas. Cook, stirring, until peas are tender.

Serve keema on pulao, sprinkled with coriander.

(Click here for a printable version of this recipe)

Easy Butter Chicken

Butter Chicken, I would have to say, is the family's favourite curry. We have been known to all order Butter Chicken at Indian restaurants just to ensure that there is enough. No other curries, just the Butter Chicken!! Strange us lot really are. The richness of the thick creamy tomato sauce enveloping tender chicken pieces - what is there not to love?

Mam's versions!!! This is attempt number I don't know but every now and then I have an urge to make Butter Chicken for the family. Some times it has turned out ok, some times just edible and other times a failure with what can only be describe as "killing the perfect meal".

Tonight was different - I managed a recipe that was not only easy but was also it was actually very authentic tasting in flavour.  Gentle tingle of spices in a creamy tomato based sauce was just like the restaurants serve.  A little less butter than the traditional recipes and I used low fat yoghurt and low fat cream but overall I was, and believe that the family were, happy to eat this version.

Easy Butter Chicken
(recipe adapted from Taste.com.au)

Serves: 6 - 8

1 cup plain low fat Greek-style yoghurt

4 garlic cloves, crushed

5cm piece ginger, peeled, finely grated

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons garam masala

1/2 - 1 teaspoon chilli powder, depending on taste
1 - 2 teaspoons red food dye

1 kilogram chicken thigh fillets, trimmed, cut into 3cm pieces

1 tablespoon vegetable oil

80g butter

2 brown onion, halved, thickly sliced

700g bottle passata

440g can diced tomatoes

1 cup low fat thickened cream

steamed rice

coriander leaves

Place yoghurt, garlic, ginger, cumin, coriander, garam masala, chilli powder and red food dye in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato passata and tomatoes. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.

Stir in cream. Simmer for a further 5 minutes or until heated through.

Serve with steamed rice and coriander leaves.

(click here for a printable version of this recipe)

Goan Chicken Curry

Ooohhh la la.... "spice kick central"!!  The aroma's, the flavours, the heat......This chicken curry dish was magnificent.

 

I have probably mentioned this before but I love making curries from scratch.  Not a fan of premade jar pastes... there is something very therapeutic about the whole proccess of measuring, mixing, blending and cooking with the outcome so fresh, fragrant and worth the effort.

Goa is an Indian state located along India's west coast.  It is a tropical climate which means that the spices and the flavours are intense.  Chicken, lamb, seafood, coconut milk rice and  spices are some of the main ingredients in the Goan Cuisine.
 

I will have to admit there is quite a bit of heat in this saucy little number... a bit too hot for the boy but hubby and I thoroughly enjoyed.  There was a hint of coconut in each spice filled mouthfull which definitely left the tastebuds jumping for joy.

 

And yes it was way better the next day - just like all good curries should be.

 

Goan Chicken Curry

 

Serves: 4

ProPoints per serve: 7

 

30 grams shredded coconut

3 long dried red chillies

2 whole cloves

1 star anise

2 teaspoons coriander seeds

2 teaspoons poppy seeds

2 teaspoons cumin seeds

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1/2 teaspoon tumeric

1/4 teaspoon ground cinnamon

4 garlic cloves

2 red onions, thinly sliced

2 teaspoons canola oil

1 cup chicken stock

500 gram lean chicken thigh fillets, fat trimmed, halved

fresh coriander leaves

Cook coconut ina medium non stick frying pan over medium heat, stirring, for 5 minutes or until golden.  Set aside.

 

Reduce heat to low and using the same pan cook the chillies, cloves, star anise, corriander seeds, poppy seeds, cumin seeds, fennel seeds, peppercorns, tumeric and cinnamon, stirring, for 2 minutes or until fragrant.  Remove from heat.

 

Place coconut and spice mixture in a mortar and pestle and grind until very fine.

 

Place garlic and half the onion in a food processor and process to form a paste.

 

Heat oil in a large saucepan over medium-high heat.  Cook remaining onion, stirring, for 5 minutes or until lightly browned.  Add coconut mixture and onion paste and cook, stirring, for 1 minute or until fragrant.

 

Add stock and chicken and bring to the boil.  reduce heat to low and simmer, covered, turning chicken once, for 30 minutes or until chicken is cooked through.  Transfer chicken to a plate.

 

Simmer sauce for 8 minutes or until thickened,.  Return chicken to pan and cook until heated through.  Serve with fresh coriander and steamed basmati rice, adding 3 PPTs for 1/2 cup of cooked rice.

(Click here for a printable version of this recipe)

Balinese Chicken Curry

Well it's been another quiet spell for me blogging our cooking adventures and as per usual it's the same excuse... TOO BUSY!!  Finally the football season is over all bar a couple of functions and then that is it for 2015.  Now to resume the off season normality and focus on my other passions... A Dash Of Flavour being one of them.

Balinese Chicken Curry can only be described in one work - LUSH!!  It was magnificent, easy and moreish.  The curry paste was made from scratch (my favourite type of curry paste) and all up I would say it was on the table within the hour.

Bursting with flavours this curry did remind me somewhat of a Thai curry.  The chilli wasn't overpowering, great considering the kids were eating with us) but you could easily make it hotter to suit your tastes.  I loved the zing of the kaffir lime leaves combined with the creamy coconut curry and the melt in the mouth chicken.....  mmmmmm.

 

This has been requested to be cooked again.. so it must have been ok?

Balinese Chicken Curry

(recipe adapted from Weight Watchers Ultimate Comfort Food Cookbook)

Serves: 4

ProPoints per Serve: 7

1 red onion chopped

2 garlic cloves, finely chopped

2cm piece of fresh ginger, peeled and finely chopped

2 tablespoons roasted unsalted peanuts

1 large red chilli or 2 small fresh red chillis (depending on heat), coarsely chopped

1 teaspoon ground coriander

1/2 teaspoon ground tumeric

2 teaspoons sunflower or canola oil

400ml can light coconut milk

4 x 150g lean skiness chicken thigh cutlets, fat trimmed

3 fresh kaffir lime leaves

1/4 cup fresh coriander leaves

 

Process onion, garlic, ginger, peanuts, chillies, ground coriander and tumeric in a food processor until spice mix is smooth. 

 

Heat oil in a large saucepan over medium heat.  Cook spice paste, stirring, for 1 minute or until fragrant.  Stir in coconut milk and bring to the boil.

 

Add chicken and lime leaves.  Reduce heat and simmer, covered, for 15 minutes.  Uncover and simmer for 10 minutes or until chicken is cooked through and sauce thickens.  Serve topped with coriander.

 

If desired, serve with steamed Asian Greens (0 ProPoints ) and 1/2 cup steamed rice (4 ProPoints).

 

(Click here for a printable version of this recipe)

Slow Cooked Thai Beef Coconut Curry

As winter approaches the nights getting cooler and day light savings is just about to leave Victoria for another year it signals it's nearly slow cooker season..... I know that there is no ruling on what time of the year that you can use your slow cooker - however my five (yes I own five) seem to get a work out during the colder months.

Curry is one of the best things to cook in a slow cooker in my opinion - two reasons.  One the flavour has more time to develop and the beef (or the meat) becomes so wonderfully tender due to the slow cooking process.

This recipe I found on a Facebook page "Slow Cooker Recipes 4 Families" and immediately knew we would love the flavours.  A little tweaking to suit us and voila - a mild curry with a hint of Thai flavourings that we all enjoyed.  I hope you do too.

Slow Cooked Thai Beef Coconut Curry

(Recipe Adapted from Tricia King on Facebook Slow Cooker Recipes 4 Families)

Serves: 8

ProPoints per Serve: 8

1 tablespoon oil

2 large onions, diced

1 teaspoon crushed ginger

6 cloves of garlic, crushed

1kg of gravy beef, diced

1 tablespoon turmeric

2 teaspoons ground cumin

1 tablespoon ground coriander

2 tablespoons fish sauce

2 teaspoons crushed chilli

2 tablespoons brown sugar

1 cup beef stock

salt

freshly ground black pepper

2 cans of Lite coconut milk

4 carrots, peeled and thickly sliced

1 red capsicum, large dice

1 green capsicum, large dice

Add oil to a large frying pan and place on medium heat.  Fry onion, garlic and ginger till soft. Add beef and cooked until browned. 

Add turmeric, cumin, coriander, fish sauce chilli, sugar and stock.  Stir well and season to taste with salt and black pepper.

Place the beef mixture in the slow cooker vessel.  Add carrots.

Stir through the coconut milk and cook on high for 4 - 5 hours and on low for 8 hours.

Add capsicum to curry when you have approximately 1 hour remaining on your cooking time

Serve with steamed rice (4ppts for 1/2 cup) and garnished with chopped coriander, if desired.

(Click here for a printable version of this recipe)

Jo's Made Up Butter Chicken



After trawlling through many recipes for low fat butter chicken recipes to satisfy a craving I was having and was surprised actually how many there are.  Sadly a lot of them claim to be low fat or healthy but just didn't fit the bill after reading the ingredients list.

 

I eventually settled on making up my own while using all the knowledge I had gathered.  So here is my very non authentic recipe.

 

Most butter chickens call for the chicken to be marinated in the yoghurt and spices before hand but I didn't have time to do this as it was for dinner tonight.

To my surprise a nice flavour - well balanced with a mellow hint of sweetness and a tingle of heat.  I personally would have it a bit hotter by adding more chilli but for a first go I was impressed.  The family thought it was pretty good too.

Butter Chicken

 

Serves: 6

ProPoints per Serve: 12

2 large onions, diced

2 tablespoon Weight Watchers Canola Spread

1 teaspoon turmeric ground

1 teaspoon cardamom ground

1 teaspoon garam masala ground

1 teaspoon coriander ground

1/4 teaspoon cloves ground

1/4 teaspoon cinnamon

1 teaspoon crushed chilli

2 teaspoon crushed ginger

3 teaspoons crushed garlic

1/4 cup cooking cream light

1 cup natural low fat yoghurt

140 gram can tomato paste

2 cans diced tomatoes

1 tablespoon brown sugar

1 teaspoon salt

1 cup water

800 grams chicken thigh fillets, fat trimmed and diced

1 cup raw rice

fresh coriander, to garnish 

In a large saucepon over a low heat melt butter and oil together.  Add onions, cook stirring for 5 - 10 minutes until softened and are translucent. 

Place turmeric, cardamom, garam masala, coriander, cloves and cinnamon in a small bowl and mix. Set aside.

Add the chilli, ginger, and garlic to the onion mixture and stir 1 minute.

Add tomato paste to the onion mixture and cook, stirring, for 5 minutes.

 

Add the combined spices to the onion mixture and cook, stirring, for 1 - 2  minutes or until fragrant.

 

Add the canned tomato, sugar, salt and water, bring to the boil and then reduce to a simmer.  Cook for 10 minutes, stirring occasionally.

 

Ensure the saucepan is over a low heat and add the cream and yoghurt, stirring, ensuring that it's all mixed through.

Add the chicken into the simmering sauce and cook, stirring occasionally, for 20 minutes or until chicken is cooked through.

Mealwhile cook the rice as per packet instructions.

 

Serve with rice and garnished with coriander leaves.
 

(Click here for a printable version of this recipe)
 

Beef and Pumpkin Rendang

It's absolutely no secret that our household loves curry.  Any type of curry regardless of it's origin.  It surprises me that when many people think of curries they think Indian considering all the tastes and flavours we have in the world.  So many different styles of curry and so many different versions of the one curry dish.

Rendang is a spicy meat dish which originated from Indonesia but is now commonly served in many countries. The curry paste is a mix of spices, which includes ginger, turmeric, coriander, cumin, lemon grass, garlic, shallot and chillies. Cooked with coconut milk traditional Padang Rendang takes hours to cook. However this recipe is both quick to prepare and cook plus having the added bonus of it being low fat.

The house smelled amazing not only once we started cooking the paste but while we waited for it to cook on the stove.  This recipe cook easily be adapted to a slow cooker recipe, obviously by adjusting the liquid and the cooking times.

Beef and Pumpkin Rendang

(Recipe adapted from WW Slow Cooking Cookbook)

Serves: 8

ProPoints per serve: 7

2 red onions, chopped

6 small fresh red chillies, chopped

2 lemongrass sticks, finely chopped

2 tablespoons finely grated fresh ginger

2 tablespoons ground cumin

1 tablespoon ground coriander

2 teaspoons ground turmeric

4 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons coconut milk powder

1 kilogram gravy beef, fat trimmed, cut into 3cm pieces

4 cups beef stock

800 grams pumpkin, chopped

200 grams green beans, cut into 5 cm lengths

4 fresh kaffir lime leaves, finely shredded

Process onion, chilli, lemongrass, ginger, cumin, coriander, turmeric, garlic and 2 teaspoons olive oil in a food processor until smooth.

Heat remaining oil in a large saucepan over high heat. Cook curry past, stirring, for 1 minute or until fragrant. Add milk powder and stir to combine. Add beef and stock and bring to the boil. Reduce heat and simmer, covered for 1 hour and 15 minutes or until beef is tender.

Add pumpkin and cook, covered, for 20 minutes or until tender. Add beans and cook for 2 minutes or until just tender.

Serve sprinkled with lime leaf. Add 3 ProPoints for ½ cup steamed rice.

(Click here for a printable version of this recipe)

Chicken Peanut Curry (Peanut Butter Chicken Curry)

I love the fact that people experiment with ingredients and the possible flavour combinations.  From my own experience I can tell you that some work well and some should never be repeated. 

 

Well, while I am not quite sure where the original recipe came from and who thought that this combination of ingredients would produce what can only be described as a flavour party for the tastebuds.  But I thank them.....  Who would have thought one of the worlds' most favourite sandwich spread, Peanut Butter, yes Peanut Butter, could be such an integral ingredient.

 

The Jalepeno Chilli gave the creamy flavour a nice little kick of chilli which was really only evident in the aftertaste, use more or less of these to suit your chilli threshold.

 

This dish, now known humbly as Peanut Butter Chicken Curry in our house, will be a regular on the menu.  Not only are the flavours magnificient, I don't think I have mentioned that, but it's incrediably easy considering there is no pre-prepared curry paste or packet mix used at all. It's cooked from scratch and can be on the table within the hour.

Chicken Peanut Curry

(recipe adapted from Simply Recipes.com) 

 

Serves: 8

ProPoints per Serve: 9

1.2 kilograms skinless chicken thigh,  cut into 2 cm cubes

1/2 cup flour

4 tablespoons curry powder

2 teaspoons salt

1/2 teaspoon freshly ground peppercorns

1/4 cup cup oil

2 Tbsp fresh ginger, minced

2 Tbsp garlic, minced

4 - 6 fresh Jalepeno chilli, seeded, de-veined, minced

6 - 8 cups chicken stock

2/3 cup light (low fat) peanut butter

1 teaspoon ground coriander

8 spring onions, chopped

1/3 cup finely chopped mint

1/3 cup finely chopped coriander

3 tablespoons lime juice

Rinse chicken and pat dry. In a large bowl or large zip lock bag, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

Heat oil in a large heavy pot or frying pan on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.

To the same pan add the ginger, garlic, chilli and 1/2 cup of the chicken stock to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well. Whisk in the peanut butter, and the remaining chicken stock slowly, stirring continuously to maintain an even texture.

Return the chicken to the pot and simmer for 15-25 minutes. Right before serving, add the ground coriander, spring onions, mint and coriander. Add lime juice to taste.

 

Serve with rice. (Add 3 ProPoints per 1/2 cup of steamed rice.)

(Click here for a printable version of this recipe)

Creamy Curried Chicken Pasta

My mam used to make this for me and my sister using a Continental Packet Mix and I inturn used to make it for my children.  It was always such an easy and tasty comfort dish - perfect for a mid week dinner.

Struggling to change meal plans at the last moment with the fact that I gained 2 extra children due to a student free day on Wednesday (not that I mind at all having extra people at anytime) I decided to try and re-create this dish that I always remember getting excited about as a child.

Surprisingly enough - it turned out ok.  Ok enough that the four teenagers were sitting at the table devouring mouthful after mouthful without hesitation.  The combination of the mild curry powder and coconut flavoured evaporated milk with simple vegetables chicken and of course the ultimate comfort ingredient pasta.

 

Creamy Curried Chicken Pasta

 

Serves: 4

ProPoints Per Serve: 7

 

250 grams pasta

cooking spray

500 grams chicken breast, diced

1 brown onion chopped

2 carrots, diced

1 cup frozen peas

2 teaspoons mild curry powder

2 teaspoons sugar

1 cup Lite and Creamy Coconut Flavoured Evaporated Milk

Cook pasta in a saucepan of boiling water as per packet instructions.  Drain.

Coat a large frying pan with cooking spray and cook chicken, in batches, over medium heat until browned.  Remove and repeat with remaining chicken.

Recoat frying pan and add onion and carrots.  Cook, stirring occasionally, for 5 - 8 minutes or until softened.  Return chicken to the pan.  Add peas and cook for a further 5 minutes. 

Sprinkle mixture with curry powder and sugar, cook stirring until well mixed for 1 - 2 minutes.  Add evaporated milk and mix to combine.  Add pasta to mixture, gently tossing to combine, cook until pasta is heated through.

Serve immediately.

(Click here for a printable version of this recipe)

Massaman Beef Stir Fry

As you can see I am getting back into blogging... it's always something that seems to miss out when I get busy and excess time is just not available.

 

Thai is an amazing cuisine... it produces flavoursome food in matters of minutes using very fresh ingredients and having a wide variety of thai concentrated pastes available to purchase in supermarkets.  While I am not a fan of premade and much prefer to make my own pastes, especially for curries, I will be the first to admit that they make cooking so much easier for someone that has been time poor of late - ME!!

 

Massaman is a milder yet robust curry sauce, one of the thai curries that my kids enjoy as it's not fiery.  Normally as a curry it would have a thicker sauce and be made with beef and potatoes.  But as stir fry it was still full of flavour and of course, a quick dish to prepare.

 

The garnish of toasted coconut added a little extra crunch and enhanced the spice flavours of this delicious sauce. 

Massaman Beef Stir Fry

(recipe adapted from Taste.com.au)

 

Serves: 6

ProPoints per serve: 7

 

1 tablespoon peanut oil

750g beef rump steak, cut into thin strips

1 red capsicum, cut into thin strips

1 large red onion, halved, cut into thick wedges

½ cup Massaman Curry Paste

½ cup water

125ml light coconut milk

60g baby spinach leaves

125 grams bean sprouts

30 grams Shredded coconut, toasted

fresh coriander leaves, to garnish

 

Heat half the oil in a wok over high heat until just smoking. Stir-fry half the beef for 2 minutes or until golden. Transfer to a bowl. Repeat with the remaining beef.

Add remaining oil. Stir-fry capsicum and onion for 3 minutes or until onion softens slightly. Transfer to the bowl.

Stir-fry curry paste for 30 seconds or until aromatic. Add water, Stir in the coconut milk for 2 minutes or until mixture thickens slightly. Stir in the beef mixture, spinach and bean sprouts. Stir-fry for 1 minute or until spinach just wilts.

Transfer to a serving plate and sprinkle with shredded coconut. Serve with steamed rice, adding 4ppts per ½ cup serve.



(Click here for a printable version of this recipe)