Food glorious Food

[mango]

works with spinach too
the possibilities ....!
semi-sundried tomatoes/ sweetcorn/ caramelised mushrooms...

[sushimo]

•2 chicken breasts, cut into chunks
•2 tbsp vegetable oil
•2 tbsp butter
•1 onion, chopped
•¼ tsp cinnamon
•1 tsp garlic, crushed
•1 tsp ginger, crushed
•½ tsp ground turmeric
•1 tsp chilli powder
•2 tbsp ground almonds
•220 g can of whole peeled tomatoes
•1 tbsp tomato paste
•1 tbsp natural yoghurt
•2 tbsp fresh coriander or spinach, chopped
•salt
•pepper
•1 large frying pan
•1 spoon
•1 tray
Serves:
4
Preparation Time:
20 minutes
Cooking Time:
20 minutes


Step 1: Season the chicken.
Begin by seasoning the chicken with a generous sprinkling of salt and pepper.

Step 2: Heat the oil and begin to fry the chicken.
Using a large frying pan, heat the vegetable oil and add the chicken.

Step 3: Fry for 3-4 minutes.
Fry the chicken for 3-4 minutes until it turns a golden-brown colour.

Step 4: Remove the chicken.
Take the chicken out of the frying pan and put it aside.

Step 5: Melt the butter.
Use the same frying pan to melt the butter.

Step 6: Fry the onion with the cinnamon.
Now add the onion and cinnamon and fry together in the pan.

Step 7: Add the remaining ingredients.
At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.

Step 8: Bring to the boil and cook.
Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.

Step 9: Add the chicken.
Put the chicken back into the pan and combine with the other ingredients.

Step 10: Add the fresh coriander.
To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.

Step 11: Serve while streaming and eat up!
Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread.

A perfect curry dish that goes down well with an icy Asian beer.

[jaggs]

young chicken and fries


(eeg n chips )

[pinxminx]

lol

[jaggs]

jamies 30 min meals........and two years to collect all the ingredients

[hammerhead]

Tonight we had this Massaman curry, made in the slow-cooker.

Well pleased that MrsH and daughter loved it as much as I did. It's dead easy to prepare too. Don't even need to peel the potatoes.

(The dish is Muslim in origin so Cobbs, look away now)

[yord]

slow cookers are feckin great

[hammerhead]

Last night I made Dorowat, which is apparently considered the Ethiopian national dish but it was new to me. It's another dish for the slow cooker.

Gently fry some onions, garlic and ginger for a few mins.

Add passata and chicken stock and bring to the boil.

Bung it all in the slow cooker and add cardamom seeds, turmeric, cinnamon, cloves and nutmeg. Stir.

Add a chopped-up chicken (or breasts if you prefer, as MrsH and the little one do), press down into the sauce and leave the cooker on medium for a few hours.

Add shelled boiled eggs about an hour before serving.

Serve seasoned with paprika or cayenne pepper. It's traditionally served with flatbread called injera but tortillas seem perfectly good.

Result... Bloody gorgeous. Lots of richness and depth but not too spicy.

[mango]

I just made Jewelled Mung Dahl & every bit as delicious as the sample I tried at 'Women's Expo'. I bought 5 packs, gave 3 away & finally got around to making some
will definitely buy more! www.turbanchopsticks.com.au
the pack has a sachet with all the beautiful fragrant spices in and the mung dahl (little yellow lentils) that's it
but I added potato, carrot, onion, cauliflower & spinach
omg tastes & smells divine

[mango]

Doro wat for vegetarians
= Mesir Wat - Ethiopian Lentil Dish Recipe
www.grouprecipes.com/30175/mesir-wat---ethiopian-lentil-dish.html -