GF WF Chicken and spinach curry

Ingredients:

125g basmati rice
1 Tbls vegetable oil
4 skinless chicken breasts
600g tub fresh GF chicken mulligatawny soup (Tesco Finest*)
100g fresh baby spinach
1 tsp of GF Curry Paste (optional if you like a good stong curry flavour)
Method:

Cook the rice according to packet instructions, then drain.

Meanwhile, heat the oil in a deep frying pan over a high heat.
Add the chicken and cook for 2-3 minutes each side to brown all over.
Pour in the soup and bring back to the boil.

Reduce the heat slightly and partially cover the pan with a lid.
Simmer for 15 minutes – turning the chicken halfway – or until the chicken is cooked through.

Stir the spinach into the sauce, until just wilted.
Season, then spoon some rice into bowls, put the chicken on top, then spoon over the sauce.

Serve with GF naan bread, if you like.

GF WF Thai Chicken and Basil Stir Fry

Ingredients (serves 2):

2 chicken breasts sliced into thin strips
1/2 packet of frozen green beans
1/2 red pepper, cut into slices
2 cloves garlic chopped finely
1 handful of fresh basil
1 tsp five spice powder 1 large onion sliced
2 Tbls GF oyster sauce
1 Tbls GF soy sauce
1 chilli (optional)
handful of roasted cashew nuts

Method:

Heat a little oil in a large wok
add the sliced chicken and stir fry until it turns white and is nearly cooked
(about 3 -5 minutes) then add the garlic, five spice, onion, and green beans.

Stir-fry together until the beans are soft and cooked through
add the red pepper and chilli
lastly add the GF oyster sauce and GF soy sauce.

Once it has all been mixed together chuck in the fresh basil and cashew nuts and you’re ready.

Serve on a bed of steamed rice.

Pan Seared Chicken w/ Balsamic Strawberries and Feta Cheese

Ingredients:

1 lb of thinly sliced, boneless, skinless chicken breast
1 heaping cup of chopped strawberries
2 tablespoons of basil
1 tbsp of mint
3 tbsp of feta cheese
1 tsp of balsamic glaze
2 tsp of olive oil
Salt and pepper to taste

Method:

In a small bowl combine the strawberries and balsamic glaze.
While they get to know each other you're gonna get started on the chicken.

Heat two teaspoons of olive oil in a large non stick saute pan over a medium high heat.
Season both sides of the chicken with salt and pepper and then get them into the pan.

Cook the chicken for two to three minutes per side, browning up each side as it cooks.
Once it's done, remove the chciken and plate it up.

Gently stir your herbs in with the strawberries and spoon a couble tablespoons over each chicken breast.
Top with a tbsp of feta cheese and enjoy.

Serves 4.

Thai Chicken Noodle soup

Taste Sensations:How To Make Thai Chicken Noodle Soup

Ingredients:

750ml GF chicken stock or broth
1 ½ chicken breasts, cubed
1/2 tsp turmeric
4 tbsp GF Thai fish sauce
2 cloves of garlic, minced
1 small chilli, chopped
1 tsp brown sugar
160ml coconut milk
2 tbsp lime juice
100g bean sprouts
1 spring onion, sliced
a few coriander sprigs
2 tbsp chopped peanuts
150g rice noodles, soaked in water
2 tbsp sesame oil
salt and white pepper

Needed:

1 saucepan
1 wooden spoon
1 ladle

Method:

Pour the chicken stock into a large pan over a medium-high heat.
Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil.
Season with a little salt and white pepper.
Mix well and bring it to a simmer

Once the soup begins to simmer, add the chicken pieces.
Stir and bring back to a simmer. Cook for 5 minutes

Place noodles in a bowl and cover with cold water

After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.

Just before serving pour in the lime juice.
Ladle some of the noodles into a soup bowl and cover with the soup.
To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.

Chicken and Vegetable Fricassee

Main Dish:How To Make Chicken And Vegetable Fricassee

Ingredients:

1 kg whole chicken, cut in 8 pieces
90g butter
1 medium onion
1 medium carrot
8 mushrooms
1 small green capsicum
90g GF plain flour
250g GF chicken stock
salt and pepper
A sprig of herbs
1 bay leaf
Half tsp dried thyme
Half tsp cracked peppercorns
8 parsley stems
1 garlic glove, crushed

Needed:

1 sharp knife
1 cutting board
1 bowl for seasoning the chicken
2 large non-stick saucepan
1 ladle
1 fine strainer for the sauce

Method:

Dice the vegetables.

Make your fresh sachet of herbs, or 'Bouquet Garni'.
Mix all the herbs together.
Place them onto the cheesecloth.
Bring all the sides of the cloth together and tie at the top

First, prepare the chicken by seasoning all the pieces evenly with salt and pepper in the mixing bowl.

In one of the pans, melt the butter and then sauté the chicken for a couple of minutes, then remove from the pan.
In the same pan, sauté the diced vegetables and continue to sauté until the onions are translucent.
(Sauté is an ancient cooking technique initially started by the Chinese which allows food to cook quickly in oil or butter over high heat.)

Sprinkle the measured GF plain flour into a pan of melted butter and stir to make a roux.
The flour must be stirred continuously to avoid burning.

Pour in the white wine to deglaze the pan!
Add the GF chicken stock and cook for another 2 minutes, on medium heat.
Now add the sautéd chicken and vegetables with the sachet of herbs.
Cover the pot and simmer until done, which should take about 40 minutes.

Check the chicken is cooked by piercing a sharp knife into a couple of different parts of the chicken. If the juices which run out are clear, it is done and should be tender.
If it is still a bit pinkish, leave to cook for a few more minutes.

Remove the chicken from the pan and keep it on a warmed plate.
Strain the sauce and place it in a clean, unused pan.
Add the cream and bring the sauce to a simmer.
Add the nutmeg for a slightly piquant taste.
Now, treat yourself to a taste of the sauce and adjust the seasoning if necessary. Return the warm chicken pieces to the pan with the sauce and reheat very gently.

Serve immediately with GF thick cut bread or rest the chicken on bed of white rice, garnishing with the sauce.

Mushroom Stuffed Chicken Breasts

Ms Glaze Chiken breast stuffed with wild mushrooms
by cookshow-intl

Ingredients:

1 big basket mixed wild mushrooms (chanterelles, shitakes, white, etc.)
1 cup GF chicken stock
4 tbsp butter
2 shallot thinly sliced
1/4 tsp dried thyme
4 boneless, skinless chicken breasts
2-3 Tablespoons crème fraîche
2 Tablespoons olive oil
1/2 cup champagne or fruity/dry white wine
salt and pepper

Method:

1. Clean mushrooms and remove any sand.
Slice.
Save a few whole for presentation.

2. Melt half the butter in a frying pan on medium high heat with one tablespoon olive oil.
Cook shallots until transluscent then add mushrooms.
Cook for 4 minutes longer or until tender.
Remove to a plate to cool.

3. Pull off petit filets from chicken breasts (the thin strip).
Make a pocket in each breast by slitting along the thick edge 2/3rd's down and 2/3rd's across.
Do not cut all the way through!

4. Fill each pocket with 2-3 Tablespoons of sliced mushrooms.

5. Melt remaining butter and olive oil in a non-stick skillet on medium high heat. When fat is hot add chicken and brown on each side.
Cook 6-8 minutes until they are nicely browned (flip once).

6. Remove chicken breasts and add wine.
Let reduce by half.
Add chicken stock and reduce again by half.

7. Whisk creme fraiche into sauce and let it reduce until slighly thickened.
It should coat the back of a spoon.

8. Add chicken breasts back to sauce and allow to simmer for another two minutes basting the chicken breasts a few times to give a glaze.

9. Remove breasts to serving plates, reduce sauce more if desired and spoon over chicken!

Chicken Bake Parmesan

CHICKEN PARMESAN BAKE
by cookshow-intl

Ingredients:

olive oil
garlic
black & red pepper
chicken breast
tomato sauce
basil
mozarella
parmesan
GF croutons

Chicken Stir Fry

Ingredients:

1 head of broccoli (small)
1 sweet red pepper
2 green onions
3 boneless, skinless chicken breasts
1/2 cup of GF chicken stock - divided
2 tablespoons of GF soy sauce
1 tablespoon of cornstarch
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
1/3 teaspoon of GF chili paste
3 tablespoons of vegetable oil
3 teaspoons of garlic - minced
1 tablespoon of ginger - minced
1/3 cup of nuts


Method:

Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices.

Seed and cut red pepper into 1-inch squares.

Cut green onions on diagonal into 2-inch pieces.

Cut chicken into 2x1-inch strips.

Set each ingredient aside separately.

Whisk together:

1/4 cup of the chicken stock, GF soy sauce, cornstarch, oyster sauce, sesame oil and GF chili paste; set aside.

Heat a wok or deep skillet over high heat until drop of water sprinkled on surface sizzles into steam.

Pour in half of the oil and swirl wok to evenly coat side of pan; heat for 30 seconds. Add half of the chicken breasts, stir-fry by lifting and tossing chicken for 3 to 4 minutes or until no longer pink inside.
Remove to plate.
Repeat with remaining chicken, adding more oil if necessary.
Transfer chicken to plate.

Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant.

Add broccoli and red pepper; stir-fry for 1 minute.

Add onions; stir-fry for 30 seconds.

Pour in remaining 1/4 cup stock.

Cover and steam for 2 minutes or until broccoli is tender-crisp, stirring once.

Return chicken to wok.
Push contents of wok to side of pan.

Pour soy mixture into center of wok; cook, stirring, for 1 to 2 minutes or until thickened.

Stir vegetables and chicken into sauce until glazed and coated.
Sprinkle with cashew nuts.
Remove to a serving platter or dish and serve immediately.

Chicken Cutlets

Ingredients:

2 eggs
2 tablespoons of water
1 cup of GF dry seasoned bread crumbs
1 cup of GF flour
1 1/2 pounds of thin sliced boneless chicken breasts
3 tablespoons of vegetable oil

Method:

Mix eggs and water together.

Dredge chicken in GF flour.

Dip chicken into egg wash.

Coat chicken with GF bread crumbs.

Fry chicken in oil 1.5 - 2 minutes on each side depending on thickness.

Chicken Salad and Wild Rice

Ingredients:

1 package of long grain and wild rice
3 cups of chicken - cooked and cut into chunks
3 green onions/Scallions - chopped
1 red bell pepper - diced
1/3 cup of your favorite vinaigrette dressing
1 lemon - juiced
2 medium avocados - chopped
1/2 cup of pecans

Method:

Mix together cooked rice, cooked chicken, chopped scallions, and diced red pepper and salad dressing.
Refrigerate until ready to serve.

Before serving, peel and chop avocados.
Pour the lemon juice over the avocados to coat.

Add just the avocados to the salad.

Serve on lettuce leaves and garnish with pecans.

Chicken Biryani

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Ingredients:

Chicken with bones - 2 lbs, cut
Basmati Rice - 2 cups
Water - 8 cups
Yogurt (Curd) - 1.5 cups
Potatoes - 1, large (cubed) - optional
Oil - 3 tbsp
Clarified Butter (Ghee) - 2 tbsp
Garlic - 2 tsps (minced)
Ginger - 2 tsps (minced)
Green Chili - to taste
Cinnamon Stick - 2″pc
Bay Leaves - 2
Black Cardamom - 1
Mace - 3 pcs
Green Cardamoms - 4
Cloves - 4
Whole Peppercorns - to taste
Golden Raisins - 1 tbsp
Cashews - 1 tbsp (heaped)
Salt - to taste
Black Cumin - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - to taste
Saffron (Kesar) - 1/4 tsp
Mint Leaves - 2 handfuls (chopped)
Cilantro - 1/4 cup (chopped)
Fried Onions - 1 cup (divided)

Method:

1. Wash and soak the Rice for a minimum 1/2 hour.
2. In a pan, bring 8 cups of water to boil.
3. Once boiling, add Green Cardamoms (2), Bay Leaves (1), Salt and Oil (1tsp).
4. Add in the washed Rice to boiling water.
5. Once the Water starts boiling again, time and cook for 5 minutes (the Rice needs to be 3/4 way done).
6. Drain the water from the Rice and keep aside.
7. In a separate bowl, mix Saffron and Water (1tbsp), keep aside and allow it to soak.
8. Heat a pan on medium heat, add in the Oil and the Clarified Butter.
9. Once hot, add in the Cashews and Golden Raisins, fry for a couple of minutes till the cashews get a light golden color.
10.Remove from the Pan. Make sure you drain all the Oil. Keep aside.
11.Add in the balance of whole spices - Cinnamon Stick, Mace, Bay Leaf, Black & Green Cardamom, Peppercorns & Cloves.
12.Fry for under a minute.
13.Add in Black Cumin (use regular Cumin if Black is not available).
14.Allow them to sizzle.
15.Add in Ginger & Garlic, fry for another minute. Keep stirring.
16.Add in the washed, cleaned pieces of Chicken. Mix well.
17.Once the Chicken looks sealed, add in the following while stirring constantly - Yogurt, Fried Onion (1/2 cup), Cilantro (save some for garnish), Mint, Green Chili, Potatoes and the dry spices - Coriander, Cumin, Turmeric, Red Chili & Salt.
18.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done).
19.Pre-heat oven to 250 degrees Fahrenheit (aprox 121 degrees C).
20.Coat an oven-proof dish with a little oil.
21.Start by layering the Chicken at the bottom of the dish along with a few pieces of Potatoes (saving the gravy for top layer).
22.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.
23.Layer the balance of the potatoes and all the gravy on the rice layer.
24.Next spread the balance of the Rice.
25.Layer the Cashews, Raisins, Fried Onions, Cilantro and Saffron.
26.Drizzle a little bit of Oil.
27.Cover with an air-tight lid or a foil and bake for 1 hour or till the potatoes are cooked.
28.Once out of the oven, take a ladle and mix it gently but well.
29.Allow it to sit for 5 minutes and serve with ‘Cilantro & Mint Raita’
30.Serves 8.

Tips:

1. Chicken with bones works best for this recipe, but if you prefer boneless, then you will need to cook the chicken a little less.
2. Fresh Mint is sometimes not easily available. Substitute for dried, crushed Mint, available at Indian grocery stores.
3. You can also add in full boiled eggs along with the gravy…looks good and tastes very good.
4. For a stronger orange color to the biryani, add the Saffron before the Cashews and Raisins.
5. If you feel that the Biryani is overcooked, use the handle-end of the ladle to mix in without mushing up any more.

Szechuan Chicken and Mango

How to Make Szechuan Chicken and Mango

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Ingredients:

1 lb boneless chicken, sliced into ½ inch strips
1 egg white
1 tsp salt
1 tsp pepper
1 tbsp corn starch
1 garlic clove, minced
1 tbsp ginger, minced
1 green pepper, julienne
1 jalapeno, minced
1 mango, peel and cut into ¼ in slices
4 whole dried Szechuan peppers
1 whole scallion, whites sliced, greens julienned for garnish
1 tbsp GF Hoisin Sauce
2 tbsp rice wine vinegar
2 tbsp GF Tamari soy sauce
1 tbsp sesame oil
1 tbsp honey
2 tbsp canola oil


Method:

1. Add the egg white to a bowl and season with salt and pepper.

2. Add sliced chicken and sprinkle with GF corn starch and reserve.

3. To make the sauce to a bowl add GF hosin sauce, rice wine vinegar, GF Tamari soy sauce, sesame oil, and honey.

4. Now pre-heat your wok and add a good amount of oil and add the whole dried Szechuan peppers.

5. Next add the garlic, ginger, jalapeno, and green pepper and sauté for about 30 seconds.

6. Make a hole in the middle and pour in the chicken and cook for about 2 minutes.

7. Now add the mango, just heat it through and add the sliced scallion whites.

8. Finally pour in the sauce and let it come to a simmer, it will thicken.

Plate and garnish with scallion greens and fresh cilantro.

Deviled Chicken with Roasted Vegetables

Deviled Chicken recipe

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Ingredients:

1 whole chicken
1 head of fennel
2 zucchinis
3 carrots
2 stalks of celery
1/2 tsp of oregano
1/2 tsp of salt
1/4 tsp of pepper


Method:

1. Start by cutting up a whole chicken. Cut the breast pieces in half with a heavy, sharp knife.

Wash your hands and board with hot water and soap after handling the raw poultry.

2. Brush mustard on the skin side of each piece.

3. Place the pieces in a plastic bag and refrigerate for at least one hour but up to 24 hours.

4. Clean and slice a head of fennel and remove the core. Slice zucchinis, carrots and celery.

5. Place all the cut vegetables into a baking pan and toss with oregano, salt and pepper.

6. Remove the chicken from the plastic bag and place over the vegetables and season the meat with salt and pepper.

7. Bake in a preheated oven at 375 F for about 1 hour or until the internal temperature of the chicken reaches 170 degrees.

Chicken Jalfrezi

Taste Sensations:How To Make Chicken Jalfrezi


Ingredients:

2 tbsp Olive oil
1 medium Onion
2 Cloves garlic
1 Green chilli
3 cm of fresh root ginger
2 Chicken breasts
2 tsp Mild to medium GF curry powder or paste
1/4 tsp Salt
1 tsp Tomato purée
120ml Water
1 Green pepper

Needed:

1 Teaspoon
1 Tablespoon
1 Chopping board for chicken
1 Chopping board for vegetables
1 Large sharp knife
1 Small sharp knife
1 Metal grater
1 Non-stick frying pan
some plates to hold the ingredients
1 Wooden spoon

Method:

Finely chop a medium sized onion.
Crush 2 cloves of garlic with the flat of a knife, and peel away the skin.
Chop finely.

Cut one green chilli in half, and, unless you want an incredibly hot curry, use the knife to take out the seeds.
Chop finely Chilli juices can burn your skin so when you've finished, wash your hands.

Tip: Oil fingers before chopping chillies, prevents fingers stinging.

Remove the stalk from one green pepper, and cut it in half.
Remove the seeds and the white inside and cut the flesh into small slices.

Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of root ginger. Then, grate.

Chop two chicken breasts into small bite-size pieces.
Wash your hands after chopping the meat.

Heat a non-stick frying pan over a low to medium heat.
Add about 2 tablespoons of vegetable oil.

For a richer curry, use 2 tablespoons, or 30ml, of butter instead of oil

When it's hot, add the chopped onion, garlic and chilli.
Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.

Now add 2 teaspoons of GF curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt.
Stir everything for about 30 seconds

Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it's almost cooked.
Stir continuously to stop it sticking.
Now add 125ml or 4 1/2 fl oz of cold water to the pan.
Turn the heat down to a lower temperature, and simmer for 5 minutes.
It should bubble gently.

If you'd prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.

Finally add the grated ginger and chopped pepper, and cook for another minute.
If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half.
It should be white all the way through, with no trace of pink.
It should also be piping hot all the way through.

This dish is fantastic served either with basmati rice or with GF naan. (See Video Recipe)

Chicken Vindaloo

Taste Sensations:How To Make Chicken Vindaloo


Ingredients:

3 chicken breasts
splash lemon juice
2 tbsp white wine vinegar
2 medium onions
5 tsp garam masala
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne pepper
1/2 tsp mustard seeds
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp chilli powder
pinch salt
coriander leaves , to garnish

Needed:

1 Bowl
1 Saucepan
1 metal or wooden spoon

Method:

With the lemon juice, vinegar, onion, mustard seeds and spices, make a paste.
Add the chicken to the marinade and leave for at least 3 to 4 hours

Fry the onion in oil until it has turned translucent, then add the garlic, ginger, spices, salt and stir
Add the marinated chicken and cook until the chicken is opaque in colour

Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly.
If needed, add more water to prevent the curry becoming too thick or dry.

Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.

Chicken Balti

Taste Sensations:How To Make Chicken Balti


Ingredients:

2 ½ tbsp oil
2 medium onions , chopped
2 medium tomatoes , sliced into quarters or roughly chopped
4 fresh green chillis , finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 cinnamon stick
2 cardamoms
1 tsp black pepper
1 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp garam masala powder
400g boneless chicken , skinned and cut into 8 pieces
2 tsp tomato puree
salt , to taste
2 tbsp plain yoghurt
2 tsp lemon juice
fresh coriander , to garnish

Needed:

1 wok or pan with lid
1 metal or wooden spoon for stirring

Method:

Heat the oil in a wok and fry the onion slices for approx. 4 minutes or until golden brown.
Add ginger and garlic pastes. Sauté briefly.

Add the cinnamon stick, cardamoms, black pepper, cumin seeds, chili powder and garam massala and sauté for about 4 minutes.

Add the chicken pieces and fry for about 5 minutes until the chicken is well coated.

Add the tomato puree and green chillies, and salt to taste.
Reduce the heat and add the yoghurt stirring quickly to avoid curdling.
Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or until the chicken is tender and the sauce has thickened.

Serve hot garnished with coriander leaves

Asian Style Lemon Chicken

Taste Sensations:How To Make Asian-Style Lemon Chicken


Ingredients:

1 large egg, beaten
1 tsp Asian GF seasoning
4 chicken breasts, cut into strips
65g GF corn flour/starch
45ml GF chicken stock
90ml lemon juice
1 chilli, chopped
2 tbsp GF Tamari soy sauce
1 tbsp dark brown sugar
2 tsp lemon zest
3 tbsp peanut oil
1 + 1/2 tsp cornstarch, dissolved in 1 tbsp water
2 tsp ginger, minced
1 garlic clove, minced
3 scallions, diagonally sliced
1 tbsp toasted sesame seeds
a handful of fresh coriander, chopped

Needed:

1 bowl
1 spoon
1 wok
1 wooden spoon
1 slotted spoon
1 paper towels

Method:

Take the chicken slices and dip them into the GF corn flour/starch one at a time.
Next, bathe them in the egg wash and shake well to remove any excess.
To complete the coating, put them back into the cornstarch leaving them lightly dusted and then place to one side

In a bowl combine the GF chicken stock, lemon juice, GF Tamari soy sauce, brown sugar, lemon zest and the chopped chilli.
Mix the ingredients together vigorously and then set aside

Put the oil in the wok and heat over a medium-high temperature until hot.
Add the pieces of chicken in small batches and fry, turning them until they become crispy.
Remove the chicken using a slotted spoon and place it onto paper towels to absorb any excess oil
You may have to add more oil with each batch so don't forget to let it reheat before frying again.

Taking care, discard nearly all of the oil remaining in the wok, leaving just a little for cooking the remaining ingredients.
Then place the wok back on the stove to reheat the oil.

First add the ginger and the garlic and stir-fry for 30 seconds then while still stirring, add the lemon sauce we prepared earlier and bring it to a boil.

Pour in the GF corn flour/starch dissolved in water and cook until the sauce thickens.
Put the chicken in the wok and stir-fry until it is warmed and glazed with the sauce.
This takes about 2 mins.
Add the remaining ingredients and remove from the heat.

This tasty dish can be served with rice or a crisp, green salad.

Butter Spicy Chicken

use Gluten Free spices



Taste Sensations:How To Make Butter Chicken


Ingredients:

2 chicken breasts, cut into chunks
2 tbsp vegetable oil
2 tbsp butter
1 onion, chopped
1/4 tsp cinnamon
1 tsp garlic, crushed
1 tsp ginger, crushed
1/2 tsp ground turmeric
1 tsp chilli powder
2 tbsp ground almonds
220g can of whole peeled tomatoes
1 tbsp tomato paste
1 tbsp natural yoghurt
2 tbsp fresh coriander or spinach, chopped
salt
pepper

Needed:

1 large frying pan
1 spoon
1 tray

Method:

Begin by seasoning the chicken with a generous sprinkling of salt and pepper.
Using a large frying pan, heat the vegetable oil and add the chicken.
Fry the chicken for 3-4 minutes until it turns a golden-brown colour
Take the chicken out of the frying pan and put it aside.

Use the same frying pan to melt the butter.
Now add the onion and cinnamon and fry together in the pan.
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

Bring the ingredients to a boil and stir for 4-5 minutes.
Season with salt and pepper to taste.
Put the chicken back into the pan and combine with the other ingredients.

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

Spoon the chicken and the sauce onto a large serving dish and serve with rice and GF naan bread (see Video Recipe).

A perfect curry dish that goes down well with an ice cold GF beer.

Sweet and Sour Chicken

use Gluten Free spices
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Taste Sensations:How To Make Sweet And Sour Chicken


Ingredients:

1/2 kg chicken breast
1/4 cup cornflour/starch
1 green pepper
4 pineapple slices
1 medium onion

Sauce:

3 tbsp vinegar
4 tbsp sugar
4 tbsp ketchup
5 tbsp water
2 tsp cornflour/starch
1/2 tsp sesame oil
2- 4 cups vegetable oil , for frying

Needed:

large wok or skillet
large chef knife
strainer

Method:

Start by slicing the chicken into one inch cubes and placing the cubes into a clean bowl.
Now add a half cup of cornflour/starch into the bowl and thoroughly coat the chicken cubes.
The cornflour/starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.

Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet.
The oil should be between 325o - 350o (163o- 177o C).

You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.

Oil blanching is intended only to seal in the chicken's moisture, not to fully cook the chicken.
So when finished, the chicken is still raw inside.

You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds.
Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.

Take your green peppers and seed it by either using your knife to cut out the stem or by placing three fingers on the stem and pushing down hard.
In either method, you want to remove the pepper's stem and seeds.

Also, remove the white ribs of the green peppers as they have a bitter flavor.

Cut the green peppers into one inch cubes.
Now dice the pineapple and a small to medium sized onion into similar sized cubes.

After first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok.

When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil.

Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.

Mix together five tablespoons of water and two tablespoons of cornflour/starch in a small bowl with your finger.
Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump and the sauce thickens.

Chicken Curry in 10 Mins

use Gluten Free spices
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Taste Sensations:How To Cook A Chicken Curry In Ten Minutes


Ingredients:

45 ml olive oil
1 medium onion
400 g chicken fillet
2 cloves of garlic
1 green chilli
1/4 tsp salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp ground coriander
1 tsp tomato purée
1/4 tsp garam masala or 1 tsp curry paste
30 ml double cream

Needed:

1 Teaspoon
1 Tablespoon
1 Chopping board for meat
1 Chopping board for vegetables
1 Sharp knife
1 Non-stick frying pan
some Plates to hold the ingredients
1 Wooden spoon

Method:

Remember- when preparing ingredients, the smaller you chop things, the faster they cook.
Chop your ingredients really small, so they'll be ready in no time.

Finely chop a medium sized onion
Crush 2 cloves of garlic with the side of a knife.
Now peel away the skin, and finely chop.

Finely chop a green chilli.
Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can.
Chilli juices can burn your skin so when you've finished, wash your hands.

Take the chicken on a fresh chopping board.
Chop into small bite-size pieces.
Wash your hands after chopping the meat.

Heat a frying pan over a medium heat.
Add 3 tablespoons of vegetable oil.
Then add the chopped onion, and fry for 1 minute.

Put the chicken in, and continue to fry for 5 to 6 minutes.
The chicken will start to cook, and turn entirely white on the outside.

Put the garlic and chilli into the pan, and stir.
Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes.
Keep stirring.

Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.

Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.

Stir, and fold 2 generous tablespoons of double cream into the mixture.

If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half.
It should break easily, and be white all the way through, with no trace of pink.
It should also be piping hot throughout.

Serve hot with freshly cooked basmati rice, or GF naan bread (see Video Recipe)