Quick and Easy Chicken and Vegetable Curry

I’m always making curry’s. This one is a favourite. Low fat but tastes amazing. I’d say above average amount of spice but won’t have you reaching to knock back glasses of water. You can sneak in veg the kids wouldn’t normally eat as they tend not to be so fussy when they are hidden in the curry.

I serve it as always with mango chutney to give a hint of sweetness. I add a few cardamom pods to my basmati rice while it’s cooking for a bit of fragrance.

Serves 4

Ingredients

3 chicken breasts – cut into strips

Tin of tomatoes

Cup of frozen sweetcorn

A couple of tenderstem broccoli stalks

3 tablespoons medium curry powder

1 onion – diced

1 teaspoon brown sugar

3 cloves garlic – minced

Thumb sized ginger – grated

Basmati rice to serve with a few cardamom pods for fragrance

Mango chutney

Glug or 2 of oil – I used ground nut or vegetable

Method

This delicious curry couldn’t be simpler. I often make it when I’m busy during the week and pushed for time. It’s something we have often. I always start by cooking my rice at the same time as I’m making my curry as it will stand on the hob with the lid on and still be steaming hot when you are ready to serve your curry.

Start by heating a glug of oil in a large wide pan. When the oil is hot add your onions, minced garlic and grated ginger. You need to cook over a low heat to really soften the onions and cook them down as they hold all the flavour. When the onions are looking soft and fully cooked set them aside into a bowl with a slotted spoon keeping the oil still in the pan.

You may like to add another glug of oil and when it is gently sizzling add your chicken strips and a tablespoon of the curry powder. Move these around the pan with your wooden spoon for around 10 minutes or so until they are cooked through. The oil will still be full of the garlicky, ginger flavour in the oil and will add to the flavour of your chicken. Add your onions back in.

Now add the rest of your curry powder, tinned tomatoes and sweetcorn.

Simmer gently for another 10 minutes. At the start of this time place your broccoli on a plate and cover with cling film, pierce it and steam in the microwave for a minute or so just to speed up it’s cooking time. Now chop it and add it to the curry.

Just before the end of cooking time add your teaspoon of brown sugar, stirring through to sweeten the curry.

Tip: Add a few cardamom pods to your rice or a cinnamon stick for a bit of fragrance.


Spicy Sweet and Sour Chicken

We love Chinese food in our house so this went down a storm. Bringing all the flavour, this is hot, spicy, sweet and delicious.

I served with fluffy white rice but noodles would work just as well.

If you like Chinese food this is the one for you! Double up the sauce if you’re extra saucy!

Serves 4

Ingredients

4 chicken breasts – cut into strips

1 red pepper – sliced

6 spring onions

1 red chilli

Small tin of pineapple cubes

2 tablespoons sesame oil

Thumb sized piece of ginger – grated

2 cloves garlic – minced

1 tablespoons soy sauce

1 tablespoon white wine vinegar

3 tablespoons ketchup

4 tablespoons pineapple juice (reserved from the tin)

1 teaspoon chilli flakes

Salt and cracked black pepper to serve

White rice or noodles to serve

Method

Heat a tablespoon of sesame oil in a wok or large frying pan. I like to use sesame oil as it gives a lovely Chinese flavour. Add your peppers, spring onion, sliced chilli and garlic. Once slightly softened set aside.

In a small bowl mix up your ginger, pineapple juice, ketchup, white wine vinegar, soy sauce, chilli flakes, salt and cracked black pepper. Once your chicken gets cooking you are going to pour this all over it.

Add another tablespoon of sesame oil to the pan and add the chicken strips and pour over your bowl of sauce.

Once almost cooked (about 8 mins or so), add the pepper and onion mix back in along with your pineapple chunks making sure everything is coated in the sticky sauce.

It really is that simple.


Chicken Pasanda

This curry was divine. Creamy coconut milk based sauce that’s so mild and gentle on spice it’s great for all the family.

Warm peshwari naan bread on the side is a match made in heaven. If you love coconut, then this is definitely a curry you will love.

Serves 4

Ingredients

4 chicken breasts

1 can coconut milk – full fat

150ml double cream

2 cloves garlic – minced

1/4 teaspoon cinnamon

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon garam masala

1/4 teaspoon salt

1 teaspoon ground coriander

1 tablespoon ground nut oil

1 onion – diced

1 teaspoon light brown sugar

3 tablespoons evaporated milk

1 tablespoon cornflour

Sprinkle of almonds to serve

Method

Add oil to a large pan and over a medium heat pan fry the onions until soft and translucent.

Add garlic and ginger, stirring to combine and then add your lovely spices, stirring all the while.

Now add the chicken and coat in all the spices and pour over the coconut milk. Allow to simmer gently for approx 10 minutes until the chicken is fully cooked through.

Scoop out around an egg cup full of the sauce and mix in your cornflour. Transfer back to the pan and mix thoroughly. This will gently thicken the sauce.

Finally add in your evaporated milk and brown sugar, stirring to combine. This gives the curry it’s gentle sweetness.

Sprinkle over a few toasted almond flakes to serve.

Tip: Serve with fluffy white rice, naan of choice and mango chutney for added delight.


Korean Chilli and Honey Sticky Chicken

Spicy, sticky, delicious chicken. So full of flavour, even better than a takeaway and no msg rubbish. Bursting with chicken, chilli, ginger and honey, the list goes on. You can heat it up a bit more by adding another red chilli if you’re brave enough.

This is divine and so quick and simple to make, I promise you’ll be making this again and again.

Serves 4

Ingredients

4 chicken breasts – sliced into strips

2 tablespoon sesame oil

1 red chilli – thinly sliced

5 spring onions – chopped including green bits

Half an onion – sliced thinly

1 red pepper – chopped

2 teaspoons chines 5 spice (one for peppers, one for sauce)

Handful of cashews

Thumb size piece of ginger – grated

2 cloves garlic – minced

3 tablespoons dark soy sauce

1 tablespoon honey

2 tablespoons rice wine vinegar

2 tablespoons ketjap manis

1 tablespoon apple juice

Method

Heat a tablespoon of sesame oil in a wok or large pan and pan fry your peppers, sliced onion and chilli in 1 teaspoons of chinese 5 spice. After a few minutes add the cashews and stir about for a couple of minutes. Take off the heat and set aside.

Now add another tablespoon of sesame oil to the pan. Once heated add your chicken strips, garlic and ginger. Season with salt and cracked black pepper. Once your chicken is almost cooked add your pepper mix back to the pan and cook until the chicken is fully cooked and the peppers and onions have softened although a slight crunch to them is good.

Now add your soy sauce, honey, apple juice, another teaspoon of chinese 5 spice, your rice wine vinegar and ketjap manis to a small bowl, mix thoroughly and pour over your ingredients.

Once all your ingredients are coated in the delicious sauce you’re ready to serve with fluffy white rice and a sprinkling of spring onions.


Lemon and Garlic Roast Chicken

I cook roast chicken all the time with many different flavours but this classic has to be one of my favourites. Crispy skin and juicy chicken that has been basted in lemon juice, garlic, white wine and rosemary. It doesn’t always have to be smothered in gravy to be delicious.

I made this summery version with a fresh side salad and hot and spicy rice to make a change from our usual Sunday dinner. Simple is sometimes best.

Ingredients

1 large chicken (mine was 2.26kg)

4 tablespoons butter

4 cloves garlic – minced

Few glugs of olive oil

Handful of fresh rosemary

Juice of 1 lemon

100ml dry white wine

1/2 a lemon for the cavity

Salt and cracked black pepper to season

Method

Preheat oven to 200c / 180c

Melt your butter in a small saucepan over a low heat. Add the juice of the lemon, the minced garlic and the white wine. Stir to combine.

Season the chicken with salt and cracked black pepper.

Stuff the half of the lemon in the chicken cavity along with the rosemary.

Pour the buttery juice over the chicken, massaging it in all over (the chicken not yourself, although some people swear by it)!

Cover with foil ( but 40 mins before end of cooking time remove the foil so the skin crisps up).

Roast in the centre of your oven according to your cooking instructions or weight of chicken. My chicken was 2.26kg and I roasted for 1 hour, 45 minutes.

Throughout cooking baste with the juices. This bit is important as it infuses the chicken with all the beautiful flavours and makes the meat tender and delicious.

Serve with rice and a fresh side salad.


Chicken Schnitzel Burgers and Oregano Sweet Potato Wedges

This is such a popular dinner, the kids love it. You can of course just serve the chicken schnitzel without the brioche bun alongside the wedges and coleslaw or salad but I think the buns filled with lots of sliced red onion, lettuce and mayonnaise make them in my opinion.

I serve with my oregano sweet potato wedges, buttery corn on the cobs and a peri peri mayonnaise. Is it dinner time yet?!

Serves 4

Ingredients

For the chicken schnitzel

Dessert spoon onion granules

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1 dessert spoon oregano

3 tablespoons vegetable oil

2 slices brown bread

cup of plain flour

1 egg beaten

4 chicken fillets – flattened

Optional – 4 Brioche buns, 4 corn on the cobs, lettuce, red onion, sliced beef tomato.

Sweet Potato Wedges

3 to 4 sweet potatoes

2 tablespoons olive or vegetable oil

1 dessert spoon oregano

1 dessert spoon paprika

1 dessert spoon onion granules

Method

Pre heat oven to 200C / 180C

Start by making your oregano wedges as these can be cooking while you are making your chicken schnitzel.

Chop up your sweet potatoes. I chop mine in half and then each half into six slices while the chunky sweet potato half is sitting on the work surface. Careful not to lose a digit!

Now place them on a lined baking tray, drizzle over with olive or vegetable oil, shake over your oregano, paprika and onion granules and get your hands in and mix it all together to make the wedges fully coated.

Spread the wedges out so they’ve got room around them to get them nice and crispy. They won’t be as crispy as if you deep fry them but this way is much healthier so I prefer it.

Place on the middle shelf of your oven for around 20 minutes turning at least once midway throughout the cooking time. I always set a timer.

While your wedges are cooking, pop your corn on the cobs in boiling water so they will be done and out the way.

Now whizz up 2 slices of bread with your stick or hand blender so you have bread crumbs. Keep them to the side in a large mixing bowl.

Add your seasonings for the schnitzel to the mixing bowl and stir to combine so you get all the breadcrumbs coated in the flavour.

Flatten your chicken breasts so they are nice and easy to cook through. You can either pop them between clingfilm and bash with a rolling pin or just buy the flat chicken steaks so you don’t need to do this step. I find it quite therapeutic haha.

Scatter some flour on the side and one by one dip your chicken portions into the flour, then into the beaten egg, then lastly into the breadcrumbs, making sure every bit of the chicken is coated.

Heat a large frying pan with your vegetable oil and when it’s hot add your chicken pieces turning a few times until they are nice and crispy and cooked right through.

Your wedges should be just about done now. Give them a shake about and leave on the tray to keep hot while you pop your brioche buns in the oven for only 1 minute to crisp them up.

Once the buns are done, fill with the schnitzel and all your salad and serve with the wedges, corn and sauces.

Tip: These are also delicious with BBQ sauce and mayonnaise either or and together. I make a peri peri mayo by adding a few tablespoons of mayonnaise with a teaspoon or two or peri peri spice and a squeeze of lemon or lime juice, salt and cracked pepper. It’s delightful in the burgers and with the wedges for dipping.


Honey and Paprika Chicken Salad

When the weather warms up a little I can’t wait to have lots of salads. I’m all for a quick and easy dinner that’s low in calories but high on flavour. For me this is the best kind. I marinate the chicken in a little honey, paprika, garlic and a few other delights. If you’re looking for a quick and easy chicken marinade give it a go. Couldn’t be simpler.

Serves 2

Ingredients

2 chicken breasts

2 teaspoons honey

1 teaspoon paprika

Juice of half a lemon

Salt and cracked black pepper to season

1 clove garlic – minced

Half teaspoon onion granules

Teaspoon olive oil

Salad – lettuce, tomato, cucumber, sweetcorn, red onion and edamame beans.

Coriander optional

Method

Pre heat oven to 200c / 180c fan

Mix up all of the ingredients for your marinade and coat the chicken breasts. Leave overnight if possible. It will still be delicious if you eat straight away, so don’t worry if you there’s not time.

Make your salad and dress however you wish. I like olive oil, white wine vinegar, lemon and salt and cracked black pepper.

Place your chicken in a foil parcel on a baking tray and leave the parcel slightly open at the top. Cook in the middle of the oven for approximately 22 minutes. Once the chicken is fully cooked, slice and serve on top of your delicious, vibrant salad.


Korean BBQ Chicken Tacos

I don’t really fancy Tacos tonight said no-one ever!

Tacos are a favourite in our house. I’m always thinking of new ways to serve them. I love their versatility. We fill them with lots of rice, peppers, chicken, king prawns or pulled pork, you name it. I put lots of salad, dips and grated cheese on the table and we all help ourselves and build our own.

This version is Korean BBQ chicken. A gorgeous sticky marinade from Marks and Spencer and a few of my own ingredients thrown in to marinate the chicken first of all.

Serves 4

Ingredients

Couple of glugs of olive oil and 2 cloves minced garlic to pan fry peppers and onions

4 chicken breasts

For the marinade

4 tablespoons soy sauce

2 tablespoons honey

Thumb size piece of grated ginger

2 tablespoons orange juice

Salt and cracked black pepper to season

Juice of half a lime

1 jar of Korean BBQ paste – Marks and Spencer

To serve

8 Taco shells

Optional extra – Salad, rice and sweetcorn, to serve. We love grated mature cheddar, sour cream, salsa and guacamole for dipping.

Method

Mix up your marinade into a large mixing bowl, leaving the Korean BBQ paste aside.

Chop your chicken into strips and coat your chicken in your marinade. If you can do this the night before even better but it’s not a problem if not.

Now add your Korean BBQ sauce, mixing thoroughly to coat all the chicken strips.

Pan fry your peppers, and onions in a little olive oil along with your minced garlic. Set aside on a separate plate and add your chicken to the pan with a glug of olive oil. When almost cooked add your peppers and onions back in. Once fully cooked transfer to a serving dish, warm up your Tacos for 1 minute in the oven on 180C / 160C fan and serve with all the loveliness that accompanies them.


Thai Green Curry

I’ve been getting lots of requests for a Thai green curry recipe. Everyone is missing going to restaurants so much. Here’s my take on recreating the fragrant dish.

So creamy and aromatic, I will definitely be adding this to my curry repertoire.

Ingredients

4 chicken breasts

Can of coconut milk – full fat only please

2 tablespoons vegetable oil

2 tablespoons thai green curry paste

1 tablespoon lemon grass paste

2 teaspoons fish sauce

200ml chicken stock

100g mange tout

100g baby corn

Juice of half a lime

2 cloves garlic – minced

Fresh ginger – a thumb sized piece, grated

Pinch of salt to season

Red chilli to serve

Wedge of lime each to serve

Method

Start by frying off the thai green curry paste in your vegetable oil over a low heat. Add your garlic, ginger and lemongrass paste. Keep stirring for a couple of minutes.

Add your coconut milk and stir fully to combine. I’m always up for cutting calories if it doesn’t affect the taste of the dish too much but this is one occasion where you really can’t afford to. If you use low fat coconut milk it will lack flavour so just go with the full fat and make it less often!

Add your chicken stock, stirring once again to combine. I used stock from a cooked chicken boiled up but you could use what you have.

Add your fish sauce. Don’t be scared of the sound of this as it enhances a Thai dish and the taste is disguised once the dish is fully cooked.

Now add your chicken pieces and simmer gently for 10 minutes or so until fully cooked through. Add your mange tout and baby corn and simmer for another 5 minutes until tender.

Squeeze in half a lime, taste and season to your liking.

Tip: I serve with fragrant rice, sliced red chilli on top and a wedge of lime to squeeze on.


Chicken Teriyaki Stir Fry

The ultimate quick and easy dinner that’s full of flavour and easy on the waist line. This chicken teriyaki stir fry is utterly divine. I like to squeeze over loads of fresh lime to give it a kick.

Serves 1

Ingredients

1 chicken breast – sliced into strips

2 glugs of sesame oil

2 tablespoons teriyaki sauce

1 tablespoon dark soy sauce

2 cloves garlic – minced

Juice of half a lime

1 teaspoon honey

1/2 courgette – sliced into 1cm rounds and halved

1/4 of a whole brocolli cut into tiny florets

1 nest of noodles

1/2 cup sweetcorn

Salt and cracked black pepper to season

Method

Heat your sesame oil in your wok over a low heat and add your sliced chicken and one clove of minced garlic. The sesame oil really adds to the authentic flavour and will be so much better than olive oil. Set your chicken aside.

Meanwhile, add your noodles to a pan of boiling water ( mine took approximately 7-8 minutes, but cook according to your instructions).

Pan fry your broccoli, courgette and sweetcorn in another glug of sesame oil along with another clove of minced garlic.

Throw your chicken back in and stir around with a wooden spoon to combine.

Drain your noodles, stir in a dash of sesame oil and add to the wok.

Now add your soy, teriyaki sauce, honey and juice of half a lime along with your salt and pepper.

Tip: If you like it super saucy double up the sauce. Serve with lime wedges to squeeze over.