Method: - Heat the oil in a large pan on medium heat. Add the cumin seeds & coriander seeds. Add the onions, cooking until soft. Add in the tomatoes and cook until soft. Add the garlic & ginger paste, salt and spices and mix well. - Add the chicken and cook for 5 minutes or until white. Add the lemon juice and the finger chilli. - Cover the chicken with water. Bring to the boil and turn down the pan to the lowest heat to simmer for 20 minutes with the pan lid on. Garnish with coriander.
Jacket Potatoes: - Pour sunflower oil over the baking potatoes and sprinkle over salt. Rub the oil and salt over the potatoes. Prick each potato all over with a fork. Place the potatoes in foil-lined roasting trays and bake @ 220c/200c fan for 90 mins. - Served with tuna, mayo and sweetcorn filling and prawn marie rose filling. To make the prawn marie rose filling, mix 2 tablespoons mayo with 1 tablespoon ketchup and 1 tablespoon lemon juice then add the prawns.
Chicken & Potato Pilau recipe Ingredients: - 750g Basmati Rice (soaked for at least 30 mins, washed & drained) - 1/4 cup Sunflower Oil - 1.5kg Chicken Niblets (or use Whole Chicken in pieces) - 600g Potatoes (quartered) - 3 Small Onions (sliced) - 3 Tomatoes (sliced) - 1 tablespoon Garlic & Ginger Paste Whole spices: 1 teaspoon Cumin Seeds, 1 teaspoon Fennel Seeds, 1 teaspoon Coriander Seeds, 1/2 teaspoon Brown Mustard Seeds, 1 Cinnamon Stick, 2 Bay Leaves, 4 Whole Peppercorns, 4 Green Cardamom Pods, 1 Star Anise, 4 Cloves Powdered spices:1 tablespoon Salt, 1 tablespoon Garam Masala, 1 tablespoon Ground Cumin, 1 teaspoon Ground Coriander, 1 teaspoon Ground Turmeric, 1/2 teaspoon Red Chilli Powder - 1/2 cup Low Fat Greek Yoghurt - 1 Finger Chilli (sliced) - 1.5 litre Water Method: - Heat the oil in a large pan on high heat. Add the whole spices and roast for a few minutes. Add the onions and cook until golden brown and soft. - Add the tomatoes and cook until soft. If the mixture sticks to the pan, add a little water. - Add the garlic & ginger paste, salt and powdered spices and stir until well combined. - Add the chicken and cook for 5 minutes or until chicken changes colour and has released it's water. Add the potatoes & yoghurt and mix carefully into the pan. Add the finger chilli and stir in 500ml water. Bring to the boil, turn the pan down to the lowest heat, cover with pan lid and allow to simmer for 25 minutes. - Turn to high heat, add the rice and 1 litre hot boiled water. When the pan boils, turn to the lowest heat, cover with lid and cook for 10 mins on lowest heat. Turn the heat off and don't remove pan lid for at least 10 mins to allow the pilau to cook in residual heat. Serve with yoghurt and salad.
Chicken Burgers recipe Ingredients (for the wet mixture) - 1kg Boneless Chicken Thighs - 300ml Buttermilk - 1 teaspoon each: Salt, Paprika, Cayenne Pepper, Garlic Granules Ingredients (for the dry coating) - 2 cups Plain Flour - 1 teaspoon each: Mixed Herbs, Paprika, Baking Powder, Salt, Onion Granules Method: - Add the wet ingredients (except the chicken) to a large mixing bowl and mix until well combined. Add the chicken thighs and coat fully. Cover the bowl and refrigerate for at least 4 hours to allow the chicken to marinate. - Add the dry ingredients to a large bowl and mix well. Coat each chicken thigh well on each side with the dry mixture. Deep fry until golden brown (approx. 5 ins for each thigh). Serve in brioche burger buns with mayo and lettuce.
Method: - Add all the ingredients to a large mixing bowl and, using a hand blender or standing blender, blend together until most of the large chunks have been crushed. - Transfer the mixture to two greased and lined loaf tins. - Bake @ 180c/160c fan assisted for 25 minutes.
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