Due to the Covid 19 Restrictions most of us aren’t able to go visit our favourite restaurants to enjoy our best bites to eat or even get takeaways, so if you fancy a wee curry then this is for you. This 15 minute dish is quick and easy to make, and using staple ingredients that most of us have in our kitchen cupboards, its quicker than phoning a takeaway and can be made more healthier too by adding in your favourite vegetables.
This was a full flavour curry with loads of sauce, great for scooping up the rice. The flavours were so good that my other half said I needed to make this sauce again for his chips….lol! Yes, curry chips is his thing! If you make, let me know what you think.
2 Large Chicken Breasts, cut into bite size pieces
2 White Onions, cut into wedges
Handful of Frozen Garden Peas (optional)
2 Tbsp oil
1 Tsp Soy Sauce
2 Tsp Cornflour
350ml Chicken Stock
4 Tsps Curry Powder
1 Tsp Turmeric
1/2 Tsp Ground Ginger
1/2 Tsp Brown Sugar
Salt & Pepper to taste
50g per person of Cooked Rice (of your choosing) to serve.
Heat 1Tbsp oil in a pan or wok on high heat. Mix together the soy sauce and 1Tbsp oil in a bowl add in the chicken pieces and coat, sprinkle 1 Tsp of cornflour over to coat, season, then add to the hot pan and brown all over, remove with a slotted spoon.
Add the onions to the hot pan and stir fry until softened and slightly brown, about 3-4 minutes.
Add to the pan the Frozen Peas, Curry Powder, Turmeric, Ginger & Sugar, mix through for about 1 minute to release flavours.
Pour in the stock and bring to the boil, mix 1 Tsp cornflour with a little water and slowly pour little at a time into the sauce mix until it starts to thicken slightly. Add back to the pan the cooked chicken and mix through and simmer gently for about 5 minutes.
With the weather being very dreich (dull & gloomy) recently, we wanted to transport ourselves to a warm sunny place & with that not being possible in these unprecedented times I turned to my Kitchen Cupboards to see what I could make for dinner. Having some tinned pineapple, beans and rice in the cupboard we decided on visiting the Caribbean. This dish has a great blend of popular Caribbean spices, such as ginger, paprika and allspice which transports you right onto the Islands.
Also a great dish for batch cooking as you could quite easily make a big pot and freeze for later. A very nutritious dish with the beans high in fiber and the chicken giving you a good intake of protein. A good filling meal for any family table.
2 Chicken Breasts – cut into bite size pieces
1 Red Pepper, diced
1 White Onion, diced
4-6 Spring Onions, diced (for serving)
1 Tbsp Oil for cooking
1 Tbsp Curry Powder
1 Tbsp Smoked Sweet Paprika
1/2 Tsp of AllSpice
1/2 Tsp of Ginger
200g Cooked Wholemeal Rice (about 50g per person)
Juice of 1 Lime
1 Tbsp Brown Sugar
1 Tsp Dried Chilli Flakes
1 Tin Pineapple Chunks
1 400g can of Black Beans, drained
Handful of Garden Peas
20-30g Cashews, chopped (for serving)
Salt & Pepper to taste
Heat the oil in a pan on medium to high heat, season the chicken and brown all over.
Add the peppers and onion to the pan and cook for about 3 minutes until softened.
Add to the pan the paprika, curry powder, ginger, allspice, brown sugar and chillies, mix through for about 1 minute to coat, then add the black beans, peas, cooked rice, pineapple and lime juice, mix through to combine.
If too dry, add 1-2 Tbsp of water and stir, put lid on pan and heat through for about 5 minutes. To serve sprinkle the spring onion and cashews. Enjoy!
Oh yum, this was delicious, chipotle is a smoky & spicy flavour from Mexico. A chipotle pepper is a dry, smoked jalapeno pepper. They are most commonly made from red jalapenos. However, you can also use ripe green jalapenos as well. Chipotle peppers are added to any dish that could use a smoky flavor with a little heat. For this recipe I used a Chipotle paste. A quick and easy full of flavour dinner.
2 Chicken Breasts
1 tbsp oil
1 Medium White Onion, diced
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp of Chipotle Paste
1 tbsp Balsamic Vinegar
1 tbsp Brown Sugar
4 slices of Sourdough Bread or you can serve with Tortilla’s
For the Salsa:-
8-10 Cherry tomatoes – quartered
1 tbsp balsamic vinegar
1 tsp chipotle paste
1/2 red onion – finely diced
Freshly squeezed Lime & Lemon Juice
Seasoning to taste.
Using a Blender/Food processor, whiz up the chicken breast into a mince like consistancey
Heat the oil in a fry pan and brown the onion and minced chicken, breaking up the chicken as you cook
Add in the cumin, paprika, chipotle paste, vinegar, passata and sugar and mix through until chicken is coated.
Cook for about 10-15 minutes
To make the salsa, place everything in a bowl and mix together, set aside.
Toast your Sourdough bread, remove chicken from heat and serve on top of bread. Serve with Salsa.
I am now back to work after a long furlough period due to this Covid19 pandemic. Being back at work means that I prefer quick and easy cooking meals for mid week dining. Last thing I want is to finish a long work day and stand cooking for an hour, who’s with me?
This dish takes just 15 minutes, so its a quick throw together in one pan kinda dish, but packs flavour and spice. Good on its own or can serve with some rice. I also used freshly picked Spinach from my new veggie beds (furlough project).
200g chopped tomatoes
80g chorizo – sliced or cut into bite size pieces
1 brown onion – chopped
1 yellow pepper – chopped
Handful of Spinach – chopped
1 tsp chilli flakes
1 tsp garlic granules
1 tsp basil flakes or fresh leaves to serve if you have
Salt & pepper to taste
100g Wholemeal or Basmati Rice if serving. (cooked as per packet instructions)
Spray a pan with oil and heat on a medium to high heat
Brown onions in pan for a few minutes
Add in the pepper and chorizo with garlic and chilli flakes and cook for a few minutes
Add in the tin tomatoes and chickpeas, mix through, bring to the boil then cover and simmer for 10 minutes.
1 minute before serving, add in the spinach and basil flakes, mix through. Season
This is my best homemade curry yet! (as said by my partner) I have to admit this was very delicious. I do surprise myself sometimes with my combinations out of a hat…lol! We had just come back from a mini hike nearby so we were pretty hungry, the weather was scorching (now scorching in Scotland is about 21 deg of sunshine…lol!), we fancied something light and refreshing. Looking in my cupboards & fridge, I had coconut milk, chicken and spinach to use up, so a wee light curry it was. Perfect with a light beer too!
2 small or 1.5 large chicken breasts – chopped into bitesize pieces
1 jar roasted red peppers
1 can coconut milk (full fat for more flavour)
1 tbsp harissa paste
1 red onion chopped
1 tsp curry powder
100g Spinach – I chopped finely
Seasoning (salt & pepper)
Using a food processor, blend the roasted red peppers with the harissa paste and coconut milk until smooth.
2. In a pan heat a little oil, season the chicken and fry until browned. Then add the onion and cook for about 3-4 minutes. Add the curry powder and mix.
3. Pour in the Sauce mix and cook for about 10 minutes on a medium to high heat.
4. Add in the chopped spinach and mix through cooking for about 2 minutes.
5. If the sauce is still to thin, bring heat up to a slight boil to help thicken the sauce.
6. Serve with some brown rice or naan bread. I cooked some rice and added it to the pan mixture and mixed though.
This dish could be made vegan and gluten free by adding chickpeas instead of chicken and serving on its own.
My taste buds were swaying towards a Chilli tonight, but fed up with the same old serving of Chilli mince on top of a bed of Rice, I decided to try something a bit different. It worked a treat, a mix between meatballs and chilli….Yum! At under 500 calories per portion too this dinner is perfect and nutritious.
Serves 2 portions
For the Balls
300g Lean Scottish Mine Beef
40g Basmati & Wild Rice Mix (you can just use Basmati Long grain if you wish) Cooked
1 tsp dried Garlic Granules
1 tsp Cumin
1 tsp Dried Coriander
For the Chilli Sauce
200ml Beef Stock
1 Red onion – diced
1 tsp dried chilli flakes
200g Tinned tomatoes
200g Red Kidney Beans, chopped
Salt & Pepper
Few dashes of Tabasco Sauce
Cook your rice as per packet instructions and ensure it is very soft, once cooked allow to completely cool before added to your bowl of mince.
In a bowl, add Mince, Garlic, Cumin, Coriander and season with salt & pepper. Once Rice has cooled add to bowl and mix through.
Heat a little oil in a pan. With wet hands take small amounts of the meat mixture and roll into balls (you should get about 12 balls), place into your pan and brown all over. Remove.
Add the onions to the pan and fry until browned, then add the tinned tomatoes, chilli flakes, kidney beans and beef stock then season with salt & pepper. Bring to the boil then reduce and bring to a simmer. At this point add back the meat and rice balls and cook covered for about 15 minutes.
Just before you are ready to serve, add a few splashes of Tabasco sauce for that extra kick! (please take out if you don’t like it spicy hot)
I do love creating with leftovers, I always amaze myself what you can do with leftovers in your cupboards or fridge. Today was a quick, tasty & filling lunch. With potatoes to be used up, I decided on mini loaded jackets. Using my Automatic Jacket Potato setting on my Hotpoint Class 9 Combi Microwave too they were ready in under 16 minutes too!
I made 4 small Jackets
4 medium sized Scottish Maris Piper Potatoes
2 tbsp butter
handful spinach – chopped
20-30g Cheddar Cheese – grated
Cracker Black Pepper
Salt to taste
First wash potatoes and prick with a fork
Place onto the Crisperplate or Microwave dish.
Set to Automatic, Recipes, Vegetarian Dishes, Baked Potatoes, Set weight and Extra Done. Start. Turn half way through.
When ready remove and allow to cool slightly
Cut potatoes in half lengthways and scoop out potato and put into a bowl then mash
Place butter and spinach into potato bowl and mix through & season
Spoon the potato mixture into the Jacket Potato skins and sprinkle with cheese then place under a high grill for a couple of minutes until cheese is melted. Season with some Cracked Black Pepper. Yum!
You could also add in some chilli and paprika for extra flavour & spice. Really anything of your choosing.
This is a great mid week dinner, super quick and easy (if you have prepared paste before hand). I had to use up some leftover vegetables in my fridge, and I had stored some coloured pasta I made a few weeks ago. So super easy and super quick.
Pasta of your choice
200g Baby Spinach
150g Cherry tomatoes, chopped
150g Mushrooms, sliced
1 tsp dried garlic (or 2 cloves if you have fresh)
1 tsp smoked paprika
Pinch of chilli flakes
2 tbsp tomato puree
1/2 tsp cayenne pepper
Salt & Pepper to taste
Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
Add in the garlic, paprika, cayenne, chilli, tomato puree and stir through. Then add in the Spinach and cover to allow to wilt down (about 1 minute).
Drain the pasta and add to the sauce mix and stir until coated. Serve.