Chicken Korma

You are going to love this recipe....It is so easy to cook and it is really yummy, even the kids say so.

Chicken Korma, it isn't spicy so don't worry about adding the 1/4 cup of paste. The dip, of course, is optional. I have cooked this now 4 times and only last night did I make the dip. The kids weren't that fussed, but I think that was because it had visible green bits in it ... lol ...

Chicken Korma (Serves 6)


90g (1/3 cup) Greek style natural yoghurt
60g (1/4 cup) korma curry paste (This is not spicy, so good for the kids)
1 tsp garam masala
pinch of saffron threads *
800g chicken thighs fillets, cut into pieces
60ml (1/4 cup) vegetable oil
2 brown onions (I only use one), finely chopped
125ml (1/2 cup) pouring cream
1 tbs vegetable oil, extra
55g (1/3 cup) raw cashews
50g (1/4 cup) raisins
12 fresh curry leaves

* I don't use these

1. Combine the yoghurt, curry paste, garam masala and saffron in a large glass or ceramic bowl. Add the
chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.

2. Heat the oil in a large saucepan over a medium-high heat. Add the onion. Cook, stirring, for 5 minutes
or until golden.

3. Stir in the chicken. Reduce the heat to low. Simmer for 5 mintues. Add the cream and simmer for a
further 5 mintues or until the chicken is cooked through and the sauce thickens. Season with salt.

4. Meanwhile, heat the extra oil in a pan over medium-low heat. Add cashews, raisins and curry leaves.
Cook for 1-2 minutes or until the cashews are golden and the raisins are plump.

5. Transfer the curry to a serving dish. Top with cashew mixture to serve.


Coriander and mint chutney with pappadums

70g (1/4 cup) Greek style yoghurt
1/4 cup fresh coriander sprigs
1/4 cup fresh mint leaves
2 tsp tamarind chutney (available from the supermarket)

Place all ingredients into a food processor and process until smooth. Season with salt. Prepare the pappadums according to the packet. (My food processor wasn’t working so I just chopped the herbs, still turned out nice)

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Chicken and Mushroom Pies

Another yummy dinner :) ..... This recipe is from the Good Taste magazine that Woolworths sell. This recipe could be done in one big baking dish if you like, but I thought it would be fun to have individual dishes (ramekins).

RATINGS

Yumminess rating by the kids ... 8 ... they don't like mushrooms :)
Ease of Cooking 10 ..


Chicken and Mushroom Pies

600g potatoes, peeled, coarsely chopped
40g butter
125ml (1/2 cup) pouring cream
1tbs wholegrain mustard
2 tsp Olive Oil
600g single chicken breast fillets, cut into pieces
1 leek, trimmed, halved lengthways, washed, thinly sliced
250g cup mushrooms, halved
125ml (1/2cup) dry white wine
1 tbs flour
250ml (1 cup) chicken stock


1. Preheat oven to 180c. Line a baking tray with non-stick baking paper. Cook the potato in a large saucepan of salted boiling water for 20 minutes or until tender. Drain and return to the pan. Add half the butter and half the cream. Mash until smooth. Season with salt and pepper. Stir in the mustard.

2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the chick to the pan and cook, stirring occasionally, for 5 minutes or until golden brown almost cooked through. Transfer to a plate.

3. Melt the remaining butter in a medium saucepan over medium heat until foaming. Add the leek and mushroom, and cook, stirring occasionally for 3 minutes or until soft. Add the wine and cook for 2 minutes or until the wine has reduced by half. Add the flour and cook, stirring for 1-2 minutes or until the mixture bubbles. Remove from heat. Gradually add the stock, stirring constantly with a wooden spoon until smooth. Place over medium-high heat. Stir with a wooden spoon for 2-3 minutes or until the sauce thickens and comes to the boil. Remove from heat. Stir in the chicken and remaining cream.

4. Divide chicken mixture among four 310ml (1 1/4 cup) capacity ovenproof dishes. Use a spoon to spread the potato mixture over the chicken mixture.

5. Place on the lined tray. Bake for 25 minutes or until golden. Set aside for 5 minutes to cool slightly before serving.


Enjoy ...

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Chicken Laksa

The first recipe :) ... This recipe is taken from "Australian Womens Weekly The New Classics" cookbook .... The kids loved this because they like soup, chicken and noodles ... It's not a hard recipe but if you don't do some Asian cooking then you may have to get a few ingredients....

RATINGS OUT OF 10

RATING for yumminess according to me 10
RATING for yumminess according to the kids 6


Ingredient List

1 litre (4 cups) of water
12 fresh kaffir lime leaves (from the fruit and vege section)
2 cloves of garlic (i use the jar stuff if i am in a hurry)
800g of chicken thigh fillets
1/2 cup laksa paste (i have used varying amounts according to how hot the kids like it,
if your kids don't like hot food just use a tablespoon or so)
3 1/4 cups of coconut milk
2 fresh chillies. chopped finely (I don't add these)
150g dried stick noodles
175g singapore noodles
2 tablespoons of palm sugar (this comes in little handy sachets in the asian section of the supermarket, brown sugar would do if you can't find it)
1/3 cup (80ml) of lime juice
2 tablespoons of fish sauce
80g fried tofu puffs, halved (I don't add these)
1 1/2 cups (120g) bean sprouts
1/2 cup loosely packed coriander leaves (I love coriander so I add more)
1/2 cup loosely packed fresh vietnamese mint leaves (i just use normal mint if I can't find these)


1. Place the water in a large saucepan; bring to a boil. Add 4 lime leaves, garlic and chicken, reduce heat;simmer covered for about 15 minutes or until chicken is cooked through. Cool chicken in liquid for 15 minutes. Slice chicken thinly;reserve. Strain stock through muslin lined sieve (I just use a sieve like a large tea strainer) in a large bowl;discard solids. allow stock to cool;skim fat from surface.

2. Cook laksa paste in large saucepan, stirring, until fragrant. Stir in stock, coconut milk, chilli and remaining torn lime leaves; bring to a boil. Reduce heat;simmer, uncovered for 20 minutes.

3. Meanwhile, place rice stick noodles in a large heatproof bowl, cover with boiling water, stand until just tender;drain. Place Singapore noodles in separate bowl cover with boiling water, separate with a fork, drain. Divide both noodles among serving bowls.

4. Stir sugar, juice, sauce, tofu and chicken into laksa. Ladle laksa over noodles; sprinkle with sprouts and herbs.

Serves 4 ... we are 2 adults and 3 kids and it does us well.

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So here is what it looks like .. with all those extra herbs :)