ChatterBank1 min ago
hot and spicy chicken
8 Answers
anyone know any nice recipes? I eat loads of chicken and just tend to make the same half dozen things over and over again 3 or 4 different curries and 3 or 4 different kurdish chicken stews (which arent supposed to be spicy but i altered them a bit)
Answers
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Chicken and Apricot Tagine
Serves 8
15ml Olive Oil
25g Butter
16 Skinless Chicken thighs, cubed
5 Cloves Garlic, crushed
1tsp Turmeric
2tsp Ground Coriander
2tsp Ground Cumin
1tsp Ground Ginger
1tsp Cayenne
4 Onions, thinly sliced
400g Whole apricots, soaked overnight
500ml Chicken Stock
Juice of 2 lemons
Small bunch of fresh Coriander, chopped
Heat the oil and butter in a pan and add chicken pieces, sauté until browned. Stir in garlic and spices and cayenne, season to taste with salt and pepper. Cook for further 5 minutes add half of sliced onion, the water the apricots have soaked in and enough chicken stock to cover. Bring to the boil, cover and simmer for 10 minutes.
Add remaining onion and more stock if required, continue to simmer for further 20 minutes.
Add apricots and lemon juice, continue to cook for five minutes.
Adjust seasoning and garnish with coriander
Serves 8
15ml Olive Oil
25g Butter
16 Skinless Chicken thighs, cubed
5 Cloves Garlic, crushed
1tsp Turmeric
2tsp Ground Coriander
2tsp Ground Cumin
1tsp Ground Ginger
1tsp Cayenne
4 Onions, thinly sliced
400g Whole apricots, soaked overnight
500ml Chicken Stock
Juice of 2 lemons
Small bunch of fresh Coriander, chopped
Heat the oil and butter in a pan and add chicken pieces, sauté until browned. Stir in garlic and spices and cayenne, season to taste with salt and pepper. Cook for further 5 minutes add half of sliced onion, the water the apricots have soaked in and enough chicken stock to cover. Bring to the boil, cover and simmer for 10 minutes.
Add remaining onion and more stock if required, continue to simmer for further 20 minutes.
Add apricots and lemon juice, continue to cook for five minutes.
Adjust seasoning and garnish with coriander
Chicken Tikka
100ml Natural yoghurt
4 garlic cloves, finely chopped
40g fresh root ginger, grated
2 fresh green chillies, finely chopped
1/4 Ground Black Pepper
1/4tsp Dried Red Chillies
1/2 tsp Ground Cumin Seeds
Large pinch of Ground Nutmeg
1 tsp Chopped Fresh Mint
2tbs Fresh Coriander, chopped
2 tbs Fresh Lemon Juice
1tsp Ground turmeric
2 tbs gram flour
675g boneless skinless chicken breast, cubed
Salt
Put the yoghurt in a large bowl and whisk lightly. Add the garlic, ginger and fresh chillies, and mix.
Add the pepper, ground chillies, cumin, nutmeg, mint and coriander (if using), lemon juice, food colouring or turmeric, and gram flour to the yoghurt; season with salt and mix well.
Put the chicken into the marinade, cover and leave for at least 3-4 hours.
Preheat the oven to 180C/Gas 4. Place the chicken in a roasting tin, taking care not to cram the pieces too close together, roast for 15-20minutes.
Just before serving, baste with the juices in the pan and place tin under a hot grill for 1-2 minutes to lightly char edges of meat. Baste pieces with oil if they look a little dry.
Instead of chicken cubes of paneer threaded onto skewers can be used.
100ml Natural yoghurt
4 garlic cloves, finely chopped
40g fresh root ginger, grated
2 fresh green chillies, finely chopped
1/4 Ground Black Pepper
1/4tsp Dried Red Chillies
1/2 tsp Ground Cumin Seeds
Large pinch of Ground Nutmeg
1 tsp Chopped Fresh Mint
2tbs Fresh Coriander, chopped
2 tbs Fresh Lemon Juice
1tsp Ground turmeric
2 tbs gram flour
675g boneless skinless chicken breast, cubed
Salt
Put the yoghurt in a large bowl and whisk lightly. Add the garlic, ginger and fresh chillies, and mix.
Add the pepper, ground chillies, cumin, nutmeg, mint and coriander (if using), lemon juice, food colouring or turmeric, and gram flour to the yoghurt; season with salt and mix well.
Put the chicken into the marinade, cover and leave for at least 3-4 hours.
Preheat the oven to 180C/Gas 4. Place the chicken in a roasting tin, taking care not to cram the pieces too close together, roast for 15-20minutes.
Just before serving, baste with the juices in the pan and place tin under a hot grill for 1-2 minutes to lightly char edges of meat. Baste pieces with oil if they look a little dry.
Instead of chicken cubes of paneer threaded onto skewers can be used.
Cumin Chicken
2tbs Vegetable oil/Ghee
2 Onions, chopped
1tbs Cumin Seeds
3-4 Cloves Garlic, crushed
2-3 Green Chilli, chopped (or more if you like it hot!)
1tsp Salt
2 ½ tsp Garam Masala
2tsp Turmeric
2-3tsp Tomato Puree
½ Tin chopped toms
1” Grated Root Ginger
Fresh Coriander
2-3 Chicken breasts or vegetables of your choice.
Heat oil in a frying pan, add onion and cook until lightly browned add garlic and chilli followed by all of dry ingredients one by one, stirring a few times between each addition.
Add 2-3 chicken breasts (or 250g mushrooms and handful of spinach)
Stir around and add puree, tomatoes and root ginger.
Stir around for a minute or two, until all sealed.
Add boiling water to not quite cover ingredients & simmer until meat/veg cooked (about 15-20 mins).
When ready to serve add a handful of chopped fresh coriander.
2tbs Vegetable oil/Ghee
2 Onions, chopped
1tbs Cumin Seeds
3-4 Cloves Garlic, crushed
2-3 Green Chilli, chopped (or more if you like it hot!)
1tsp Salt
2 ½ tsp Garam Masala
2tsp Turmeric
2-3tsp Tomato Puree
½ Tin chopped toms
1” Grated Root Ginger
Fresh Coriander
2-3 Chicken breasts or vegetables of your choice.
Heat oil in a frying pan, add onion and cook until lightly browned add garlic and chilli followed by all of dry ingredients one by one, stirring a few times between each addition.
Add 2-3 chicken breasts (or 250g mushrooms and handful of spinach)
Stir around and add puree, tomatoes and root ginger.
Stir around for a minute or two, until all sealed.
Add boiling water to not quite cover ingredients & simmer until meat/veg cooked (about 15-20 mins).
When ready to serve add a handful of chopped fresh coriander.
hi anngel and thanks, i use boneless thigh a lot as its dead cheap and well tasty. I might give it a try tuesday when i have day off :)
thanks again eccles. if you have some that arent curryish it would be much appreciated, my fella makes so many different ones we live off them, i just realised you said the meat was cubed.. for some reason i saw it as chicken thighs quartered... i thought you mean chop em in 4 lol
thanks again eccles. if you have some that arent curryish it would be much appreciated, my fella makes so many different ones we live off them, i just realised you said the meat was cubed.. for some reason i saw it as chicken thighs quartered... i thought you mean chop em in 4 lol
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