Tag Archives: chicken

Chicken Korma & A Tropical Coconut Pineapple Cashew Rice

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If you’re like me and love Indian food than you will love these recipes!!

Chicken Korma

Ingredients

3-4 chicken fillets

1 heaped tbsp of finely grated fresh ginger

3 cloves of garlic, minced

3 heaped tbsp of plain yoghurt

1 red chilli, finely chopped

1 large onion, chopped

1 tbsp coconut oil/rapeseed oil

1 tbsp ground coriander

pinch of ground black pepper

1 tsp turmeric

1 tsp garam masala

water

75g creamed coconut (I found this in a health food store but a tin of coconut milk would be fine as well, just use less water then)

2 heaped tbsps ground almonds

Method

  1. Cut the chicken fillets into bite sized chunks.
  2. Mix the chicken with the ginger, garlic and yoghurt in a bowl. Cover with cling film and marinade for 12 hours or in the fridge overnight (If you do this on the day of cooking that’s fine too, try and marinade for a few hours if you can though). IMG_0558
  3. Liquidise the chopped onion and red chilli, add a little water if you need to and blend until smooth. IMG_0559
  4. Heat the oil in a pan.
  5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1 minute over a low heat.
  6. Turn up the heat, add the onion and chilli paste and stir fry for 10 minutes.
  7. Add the chicken marinade and continue to stir fry for another 10 minutes.
  8. Add the creamed coconut and enough water to just cover the chicken (if you are using a tin of coconut milk, you probably won’t need to use water as the milk should cover the chicken but if not add a little) and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
  9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
  10. Remove from heat when it is ready to serve.

Tropical Coconut Pineapple Cashew Rice 

http://www.thechunkychef.com/tropical-coconut-pineapple-cashew-rice/ ~ This rice is so worth trying, really easy to make and it compliments the korma so well!

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Serve & Enjoy 🙂

Tee.X

 

Chicken in Paper Baked with Peppers, Tomatoes, Herbs and Cheese

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Excuse the late blog but I was just flicking through all the recipes I have to pick out one to use in this week’s recipe of the week at my Shape Up Challenge and Nutrition Class when I found this recipe stashed away in my recipe book 🙂

About 2 years ago, I really started to experiment with healthy recipes and this was one of the first healthy recipes I tried out for a healthy dinner idea. I was in college at the time so it’s budget and time friendly 😀

I went through a phase of making this recipe constantly for my dinner so no wonder I had forgotten about it because I haven’t made it in so long now but I can’t wait to try it again soon because it really is delicious!!

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Photo credit is by the original recipe because I couldn’t get a good snap! Here’s the link to the original recipe – http://www.foodista.com/blog/2013/10/24/chicken-in-paper-baked-with-peppers-tomatoes-herbs-and-cheese

But in my own words.. here it is..

Ingredients (Serves 4)

  • 2 chicken fillets
  • 6 tbsp. extra virgin olive oil/ rapeseed oil/ coconut oil (better to cook with rapeseed or coconut oil because unlike olive oil these oils do not turn into a bad fat when heated up to high temperatures!)
  • 1 celery stalk, trimmed and chopped
  • 2 onions, peeled and coarsely chopped
  • 1 red bell pepper, cut into rings or slices
  • 1 green bell pepper, cut into rings or slices
  • 4 garlic cloves, minced
  • 2 tsp. dried organo
  • 250g feta cheese cut into cubes
  • salt & pepper to taste

Method

  1. Preheat the oven to 180°C.
  2. Cut the chicken fillets into large cubes and toss with oil, salt and pepper. Heat a nonstick skillet and brown the chicken lightly. Remove and set aside.
  3. Heat 2 tbsp oil and sauté the onions, celery, peppers and garlic until softened but not mushy. Remove.
  4. Divide the chicken and vegetables evenly into 4 portions. Place the chicken first on a piece of parchment paper about 12” square. Sprinkle with oregano and top with the vegetables and cheese. Season with salt and pepper. Bring two sides of the paper together and fold over in 3-4 pleats. Fold the sides in to create 4 small (yet not too tight!) packages.
  5. Place on a sheet pan and bake for 45 minutes.
  6. To serve, place each package on a plate and carefully open the top of each.

Enjoy 🙂

Tee. X

Grilled Peri Peri Chicken & Roast Paprika Veggies

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Ingredients

  • 1 chicken fillet
  • peri peri hot sauce
  • paprika
  • 50g washed kale
  • small can of chickpeas
  • 1 courgette cut into slices
  • rapeseed oil for roasting
  • pepper for seasoning kale

Method

1. Heat your oven to 200°C. Drain the can of chickpeas and place in a roasting tin. Coat in 1tbsp rapeseed oil and paprika and place into the oven for 10 minutes before adding in the courgette.

2. Prepare the chicken for grilling, coat in peri peri sauce and paprika (you can do this couple of hours before hand and leave marinading if you prefer).

3. At the same time – add the courgette to the roasting tin with the chickpeas, drizzle with rapeseed oil and paprika. Start to grill the chicken. Should take about 15-20 minutes.

4. In the last 5 minutes of roasting, add in the kale and drizzle with some rapeseed oil and pepper. The kale roasts fast so be careful it doesn’t burn on you 😛

Enjoy 🙂

Tee x

Skinny Honey Lemon Chicken

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Tastes just like sweet’n sour ❤ Yum!

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Ingredients

  • 1 chicken fillet
  • 2 tbsp soy sauce
  • salt & pepper
  • 1 tbsp rapeseed oil
  • 3/4 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 3 tbsp honey (more or less to taste)
  • 2 tbsp cornstarch
  • zest of 1 lemon
  • 1 tsp ground ginger
  • 1/2 cup quinoa
  • optional toppings: sesame seeds, thinly-sliced spring onions

Method

  1. Combine the chicken, soy sauce in a bowl. Stir together and refrigerate for at least 10 minutes, or up to 8 hours.
  2. For the quinoa, bring to a boil. Once boiling, bring to simmer for 15 mins.
  3. In a bowl, whisk together the honey lemon sauce ingredients together until well combined; chicken stock, lemon juice, honey, cornstarch, lemon zest and ground ginger.
  4. Heat oil in a large wok over medium-high heat. Add the chicken, season with salt, pepper. Saute for 5-7 mins or until it is cooked through. Transfer the chicken to a separate (clean) plate.
  5. Pour the honey lemon sauce marinade into the empty saucepan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens (It thickened quite fast for me).
  6. Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the chicken with the quinoa. Top with your preferred toppings 🙂

Enjoy 😀

Tee x

Quinoa, Chicken & Feta Stuffed Peppers

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Ingredients

  • 3 red peppers, sliced in half and cored
  • 2 chicken fillets cut into cubes
  • 1 cup quinoa
  • 1 tbsp rapeseed oil
  • 1 medium red onion, diced
  • 2 garlic cloves, minced
  • 1 grated carrot
  • 1 cup spinach
  • 2 tbsp fresh parsley
  • 2 tsp Italian seasoning
  • 1 tsp thyme
  • 1/4 cup crumbled feta
  • chicken/vegetable stock (optional)

Method

1. Preheat the oven to 190°C.

2. Cook the quinoa in boiled water for 10-15 minutes (you can add a cube of stock to the water to add some taste if preferred – sometimes I do this to boost the flavour of the quinoa).

3. While the quinoa is cooking – in a medium saucepan, heat the rapeseed oil and cook the onions until translucent, then add the garlic and chicken. Cook for 5-10 minutes. Then add in the carrots, spinach and seasoning and cook for another 5 minutes.

4. Remove from heat. Mix in quinoa and feta.

5. Stuff mixture into red peppers and top with additional feta.

6. Bake in the oven for 20-25 minutes.

*This recipe served 3 people by the way and I served it up with some roast sweet potatoes 🙂

*If you’re a veggie feel free to leave out the chicken!

Enjoy 🙂

Tee x

Chicken, Parmesan & Herb Sweet Potato Burgers

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Ingredients

  • 2 cups pre-cooked mashed sweet potato
  • 500g ground chicken fillets
  • 1 red onion
  • 1 tbsp minced garlic
  • 1/3 cup freshly grated parmesan cheese
  • 1/4 cup egg whites
  • 1 tbsp EACH of finely chopped FRESH parsley, oregano and basil leaves
  • salt to season
  • 1 tbsp vegetable stock powder
  • rapeseed oil for pan frying

Method

1. Combine mashed sweet potato, chicken, onion, garlic, parmesan cheese, egg whites, herbs, salt and stock powder. Mix well with a fork until combined. Form into patties.

2. Pan fry with rapeseed oil over low-medium heat on a good quality non stick pan/griddle.

3. Fry until burgers are golden and cooked through.

*Lovely served with a bit of relish at the side.

Enjoy 🙂

Tee x