Chicken-thigh-recipes-2

Chicken and Pea Korma Recipe

Forget takeaway, Callum Hann’s chicken curry recipe is now one of our weekly easy dinner ideas. Serve with rice, fluffy naan and his singly tzatziki for the ultimate curry night.

Korma is one of those please-all Indian curries. Everyone (except vegetarians), will pounce on a big bowl of this chicken one, and even then you could swap the chicken out for sweet potato or pumpkin (winter squash). Prepare for your kitchen to smell delicious. The green apple I’ve added to the tzatziki gives it a little extra zing.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Serves: 4

Ingredients
130 g (1⁄2 cup) thick Greek yoghurt
3 garlic cloves, thinly sliced
a thumb-sized
piece of fresh ginger, finely grated
a handful of coriander, stems finely chopped, leaves reserved
1 tablespoon garam masala
6 boneless, skinless free-range chicken thighs
cooked white rice or naan bread, to serve (optional)
2 tablespoons canola oil
1 brown onion, halved and thinly sliced
1⁄2 a red capsicum, seeded and thinly sliced
1 1⁄2 tablespoons tomato paste (concentrated purée)
2 teaspoons curry powder
1⁄4 teaspoon salt
1 batch of simple but proper tzatziki
1 green apple (such as granny smith), coarsely grated, seeds removed
75 g (1⁄2 cup) frozen peas
25 g (1⁄4 cup) flaked almonds (optional)

Method
1. In a large bowl, stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala.

2. Cut each chicken thigh into nine pieces then stir into the yoghurt mixture, cover with plastic wrap and marinate in the fridge for at least 30 minutes, or ideally for 1–3 hours, if you have time.

3. If you are making rice, start it just before you start cooking the korma.

4. Heat a large heavy-based saucepan over a high heat. Add the canola oil, then the onion and capsicum and stir for 3–5 minutes, or until the onion starts to turn golden brown.Add the tomato paste,curry powder, salt and the remaining garam masala, and cook for a further 2–3 minutes, stirring frequently, before adding the chicken and yoghurt mixture.

5. Cook for 8–13 minutes, stirring often, or until the yoghurt has started to brown and the chicken has just cooked through (piping hot flesh with no sign of pink in the juices).Turn the heat off.

6. Meanwhile, make the tzatziki (omitting the dill in the recipe). Roughly chop half the coriander leaves and stir them through the tzatziki with the grated apple.

7. Stir the frozen peas through the korma.The second they have warmed through in the korma, put the taztziki in the middle of the table with the rice or naan bread.

8. Scatter over the remaining coriander leaves and flaked almonds (if using) and serve.

What’s your favourite curry dish?

ideatthat

February 7, 2014

Ben O’Donoghue’s Prawn Jambalaya Recipe

Prawn jambalaya can take hours to make, but Fairy ambassador and celebrity chef Ben O’Donoghue shows us how to turn this delicious rice dish into one of your new go-to easy dinner ideas. Think of it as cheat’s paella! With just a few ingredients you’ll have an aromatic pot of surf and turf rice on the table in 30 minutes.

Serves: 4

Ingredients 

500 gm green school prawns, peeled, reserving the heads
2 chicken thighs
1 chorizo sausage
1 large onion
1 green peppers
1 celery stalk
4-5 cloves of garlic
1 tablespoon tomato puree
500 mls chicken stock
1 bunch of thyme
2-3 bay leaf, fresh
2 spring onions
2 green chillies
black pepper
1 teaspoon cayenne pepper

Method 

1. Fry the chorizo and chicken in a heavy bottomed saucepan.

2. Remove and cook the prawn heads in the oil from the chorizo, squashing them with a spoon. Then remove the prawn heads after a few minutes.

3. Add the vegetables and the garlic to the pot and sauté until soft.

4. Add the tomato puree and the bay leaf and cook for a minute. Then add the rice, the chorizo and chicken thigh meat back to the pan along with the stock. Season with the cayenne pepper and cook, covered, over a low heat for about 10-15 minutes.

5. Just before the rice is cooked add the peeled prawns and thyme. Cover and cook for another minute.

6. Serve with chopped spring onions and green chillies.

What are you making for dinner tonight?

December 10, 2013

Best-Ever Butter Chicken Recipe

Who doesn’t love butter chicken, but instead of ordering one from your local takeaway (with that appetising layer of oil on top!), making your own couldn’t be easier or healthier. This recipe uses Greek yoghurt in the aromatic sauce instead of fattening cream and you wouldn’t notice the difference (well, your hips will!).

It might look like a lot of ingredients, but don’t let that put you off, as you’ll have most of them in your pantry already. Look for organic chicken thigh cutlets which taste so much better, and don’t forget to serve with warm naan or roti for dipping into the beautiful brick-red sauce.

Preparation time: 10 minutes 
Cooking time: 1 hour 

Serves: 4

Ingredients

8 chicken thigh cutlets
3 cloves of garlic, crushed
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp chilli powder
2 tsp paprika
50g unsalted butter
2 tbsp white vinegar
3 tbsp tomato paste
410g diced tomatoes
180ml chicken stock
5 cardamom pods, bruised
1 cinnamon stick, cracked
3/4 cup (180g) five:am Greek Style organic yoghurt
Salt to taste
five:am Greek Style organic yoghurt to serve
Fresh mint leaves to serve

Method

1. Marinate chicken with garlic, garam masala, coriander, cumin, chilli powder, paprika and yoghurt overnight (or for least 2 hours).

2. Melt butter in a saucepan over a medium heat and cook chicken until browned.

3. Add cardamom pods, vinegar, chicken stock, cinnamon, tomatoes, tomato paste and mix well. Bring to the boil then simmer for 40 minutes (or until the sauce starts to thicken).

4. Stir in five:am Greek Style organic yoghurt and simmer for a further 5-10 minutes.

5. Serve chicken with steamed rice, naan or roti bread for dipping.

If you don’t have time to marinate the chicken, just follow these instructions:

1. Dust chicken with a little flour and cook in butter until browned.

2. Remove chicken from pan and brown spices until fragrant.

3. Stir in remaining ingredients, including chicken and bring to the boil.

4. Cook over a low heat for 1 hour, stirring occasionally.

What’s your favourite Indian recipe?

October 8, 2013