Chicken Curry

Ingredients:

• 1 chicken breast
• 1 medium onion
• 2 garlic cloves
• Korma paste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed chillies
• 2 cups low fat natural yoghurt
• 2 cups Chicken Stock
• Olive oil
• Salt
• 1 tsp Sugar

Method:

1. Cut the chicken breast into thick cubes and place in a bowl (non-metal).  Combine 1 cup yoghurt with 1 tablespoon korma paste together with the chicken and refrigerate at least for 30 minutes up to 4 hours.
2. Cut the onion to your liking, if you prefer you can use a food processor however I prefer it slightly bigger and then crush the garlic cloves.  In a preheated pan drizzle a little olive oil and toss in both onion and garlic and fry slowly until tender.  Be careful not to burn the garlic!
3. Add the garam masala, cumin and chillies to the onions and fry for a further minute.  
4. Add the marinated chicken, stock, sugar and depending on your likings you can add a further tablespoon of korma paste.  Make sure to mix well with the ingredients in the pan.
5. Cover and simmer for about 15 minutes, add the rest of the yoghurt mix and turn off heat. Taste the sauce and season with salt accordingly if required. (If you prefer more sauce, add some more yoghurt and stock)

Serve hot with rice and nan bread.  Some papadums and mango chutney dip will surely complete the meal.

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Crunchy Chicken

Ingredients:

• 1 cup oats
• 2 tbsp curry
• 1 tbsp mixed spice
• 6 chicken wings (cut at the joint and skin removed)
• 1 egg
• Salt & Pepper

Method:

1. Mix the oats, curry and mixed spice in a bowl.  Season with salt and pepper.  In a separate bowl beat the egg.
2. Set a baking sheet and cover with foil or baking paper.
3. Dip the chicken wings in the egg and then in the oats mix, making sure that the whole piece is covered.
4. Place on the baking sheet and bake in a preheated oven (180°C ) for around 30 minutes.

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Chicken Wrap

Ingredients:

• Chicken breast, breaded (store bought or homemade)
• 3 thin slices Speck (can be substituted with bacon)
• Rucola
• Basil
• Ceaser dressing
• Flour tortilla

Method:

1. Cook the chicken breast.  Slice the speck and fry in same pan until crispy.
2. Slightly heat the tortilla.  Spoon the ceaser dressing on top of it.
3. Cut the chicken breast in slices and place on tortilla.  Top with the crispy speck, rucola and basil.
4. Wrap up and toast it to your liking.

There goes a quick and tasty lunch.  Wraps can be freezed so you can be sure you always have them handy and you can make any kind of filling especially with left over meat, chicken etc.

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Marinated Chicken Wings & Grilled Veggies

Now that the barbecue season is open here is a recipe, which is quick and will not break the bank.  This will make cheap meat into a very tasteful dinner.

Spicy Yoghurt Marinated Chicken Wings

Ingredients:

• 3 chicken wings (cut at the joints to make 6)
• 150g Plain yoghurt
• 1 tablespoon Garam Masala
• 2 garlic cloves, crushed

Method:

1. After cutting the wings at the joint, place in a dish. 
2. Mix the garam masala and crushed garlic in the yoghurt tub, pour on top of the chicken and mix well making sure that all wings are coated.
3. Cover and refrigerate for at least 1 hour.

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Lemon and Herb Marinated Chicken Wings

Ingredients:

• 3 chicken wings (cut at the joints to make 6)
• 1 tablespoon mixed herbs
• 3 tablespoons olive oil
• Zest and juice of 1 lemon

Method:

1. After cutting the wings at the joint, place in a dish.
2. Mix the herbs with the olive oil in a cup, add the lemon zest and juice and mix well
3. Pour on top of the chicken wings making sure that the marinade covers all chicken pieces.
4. Cover and refrigerate for at least 1 hour.

These 2 recipes can be both grilled in an oven or barbecued.

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Ingredients:

• 3 Carrots sliced lengthways
• 2 courgettes sliced
• Broccoli florets
• 2 large onions quartered
• 3 tablespoons olive oil
• 1 tablespoon curry
• Sea salt

Method

1. Preheat the oven at the highest temperature.
2. Wash, cut and place all vegetables in a dish lined with baking paper.
3. Mix the olive oil with with curry and salt and drizzle all over the vegetables.
4. Place dish in the oven and put the oven temperature down to 200°C 
5. Roast for about an hour on until cooked to your liking.

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