Serves 2-3
half medium onion chopped
3 pinches of fenugreek/paprika
salt
frozen garlic cube
handful of sliced frozen mixed peppers
3 medium potatoes peeled &
cut (1 1/2 inch both sides)
cold water
2 tbsp mild curry powder
1/2 tsp garlic salt
1 1/2 tsp granulated sugar
handful of fresh chopped coriander
100 ml coconut milk
4 tbsp chopped tin tomatoes
cooking oil
6 pieces of chicken (thighs/drumsticks)
Add cooking oil to a non stick baking tray and then add the chicken and potatoes. Put in the oven to cook on gas mark for 1 hour or until cooked. Turn them over half way through cooking time. Once cooked add the oil from the baking tray, to a non stick pan and heat for 15 seconds on medium heat. Then add the onion, garlic, mixed peppers, fenugreek, paprika and 3/4 tsp salt, fry until golden brown.
Now add the cooked chicken and potatoes and fry for 1 1/2 minutes, moving them around gently. Then add 500 ml cold water and allow to heat until boiling point. Once its reached boiling point add the curry powder, garlic salt, sugar, coriander, coconut milk and tomatoes and mix in well. Simmer for 2-3 minutes, stirring occasionally.
Serves 2-3
medium onion chopped
handful of sliced frozen mixed peppers
frozen garlic cube
salt
3 pinches of fenugreek/paprika
1/2 lb boneless chicken cut
(2 inch both sides)
cold water
2 tbsp mild curry powder
pinch of geera
pinch of garam masala
1/2 tsp garlic salt
4 tbsp chopped tin tomatoes
handful of fresh chopped coriander
1 1/2 tsp granulated sugar (optional)
2 medium potatoes peeled &
cut (1 1/2 inch both sides)
10 tbsp cooking oil
crushed black pepper
Put 5 tbsp oil in a non stick pan and heat for 30 seconds on medium heat, add the potatoes and enough water to cover them, allow them to cook until tender inside. Once water has dried up, add 2 pinches of salt, sprinkle over crushed pepper, paprika and fry for a couple of minutes until golden brown.
Put 3 tbsp oil in a fairly large non stick frying pan and heat for 30 seconds on medium heat. Add the onion, mixed peppers, garlic, 3/4 tsp salt and fenugreek, fry until golden brown. Then add the chicken, mix in well and fry for 2-3 minutes.
Now add 300 ml cold water or just enough to cover the chicken, cook for 10 minutes or until cooked inside. Once cooked add the curry powder, garam masala, geera, garlic salt, chopped tomatoes, coriander and sugar. Cook for a further 2 minutes, stirring occasionally.
Add the fried potatoes to the chicken and then eventually put it on low heat, allowing it to simmer for another 30 seconds. Stir now and then. Serve with rice or naan.
Serves 2-3
500g fusilli
cold water
salt
large red onion chopped
frozen garlic cube
handful of sliced frozen mixed peppers
3 pinches of garlic pepper/garlic salt
3 pinches of rosemary/thyme/oregano/
fenugreek/paprika
crushed black pepper
5 chicken thighs/drumsticks
3 tbsp chopped tin tomatoes
1 tbsp natural greek yoghurt
handful of fresh chopped coriander
2 pinches of chilli powder
1/4 tsp mild curry powder
pinch of garam masala
cooking oil
1 tbsp of cream cheese (optional)
Add the oil to a baking tray, then add the chicken and put in the oven to cook on gas mark 6, for 1 hour or more. Thirty minutes into cooking time turn the chicken over and put back in the oven. If not cooked, after an hour leave until cooked. Take out the oven once cooked and let them cool a bit. Then break off the chicken from the bone and put on a plate, once done filter out any small bones among the chicken.
Add the pasta and 1 tsp salt to the saucepan, with enough cold water to just about cover it, put the hob on medium heat. Cook the pasta until tender, once cooked drain the water. Now add 3 tbsp oil to a non stick pan and heat for 30 seconds, add the onion, garlic, mixed peppers, all herbs, garlic salt, garlic pepper and sprinkle over crushed black pepper, fry until golden brown.
Then add the chicken, stir in well and fry for 1 minute, stirring now and then. Now add the chopped tomatoes, yoghurt, coriander, chilli powder, curry powder and garam masala and cook for 2 minutes. Add the pasta and cream cheese to the chicken and cook a further minute, stirring continuously. Finally turn heat down to simmer for 30 seconds, stir occasionally.
Serves 3-4
1 1/2 kg puff pastry
handful of sliced frozen mixed peppers
cooking oil
butter
large onion chopped
2 frozen garlic cubes
1 tsp garlic salt
salt
1/4 tsp of turmeric/thyme/paprika
1/2 tsp of fenugreek
1 lb boneless chicken cut (1 inch both sides)
3 handfuls of frozen peas
1 lb potatoes peeled & cut (1 inch both sides)
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