Chicken Curry

Serves 4

Ingredients
2 onions, finely chopped
3 garlic cloves
thumb-sized piece ginger, roughly chopped
400g tin chopped tomatoes, drained of juice (keep juice)
4 tbsp oil
8 chicken thigh fillets, cut in to chunks
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
1 tsp ground turmeric
4 cloves
6 cardamom pods
2 cinnamon sticks
handful curry leaves
150g plain yoghurt

Instructions
1. Put 1 of the chopped onions in a blender with the garlic, ginger and tomatoes and blend to a purée – add some of the tomato juice if it's too thick. Heat 2 tbsp oil in a large deep frying pan and add the chicken and ground spices. Stir everything around until it is browned and aromatic then remove from the pan. 
2. Add the remaining oil, cloves, cardamom, cinnamon, curry leaves and the remaining onion and stir and fry until the onion is golden. Add the tomato mixture and fry for 5 minutes. Season with salt and add the chicken, then bring to a simmer and cook for 10 minutes.
3. Stir in the yogurt, bring slowly to a simmer, then cook for a further 30 minutes with a lid on, or until a red oil starts to separate out of the sauce. Stir occasionally to stop anything sticking to the bottom and if the sauce looks too thin at the end, simmer until it thickens. 

Taken from Olive Magazine October 2010 

Turkey Burgers with Sweet Potato Chips

Serves 4

Ingredients
500g turkey thigh mince
2 spring onions, finely chopped
85g cheddar, grated
1kg sweet potatoes, peeled and cut in to chips
3 tbsp olive oil
1/4 cucumber to serve
ketchup, to serve

Instructions
1. Heat oven to 180c. Put the turkey mince in a large bowl, with the spring onions, cheddar and some seasoning. Mix well, then shape in to 4 even-sized burgers. Chill for 15 minutes. 
2. Put the sweet potato chips on a large non-stick baking tray, and toss in 2 tbsp of oil and salt. Cook in the oven for 30 minutes, turning half way through.
3. Heat the remaining oil in a large frying pan over a medium heat and cook the burgers for 10 minutes until golden. Turn over and repeat for the other side until they are cooked through. 

Taken from BBC Good Food September 2013 

Chicken, Sweet Potato & Spinach Curry

Serves 4

Ingredients
1 tbsp sunflower oil
1 onion, finely chopped
450g boneless, skinless chicken breasts, cut into chunks
165g korma paste
2 garlic cloves, crushed
500g sweet potatoes, cut into small chunks
400g can chopped tomatoes
100g spinach
basmati rice, to serve

Instructions
1. Heat the oil in a pan. Add the onion and cook over a low heat for 5 minutes, until soft. Increase heat slightly, add the chicken pieces and brown.
2. Stir in the curry paste and garlic, cooking for 2 minutes before adding 100ml water, the sweet potatoes and tomatoes. Simmer for 20-30 minutes until the chicken is cooked and the sweet potato is tender. Season to taste, add the spinach and remove from the heat, stirring until the spinach is wilted. 
3. Serve with basmati rice.

Taken from BBC Good Food September 2013
 
Per serving: 373 kcal, 26g protein, 35g carbohydrates, 13g fat, 4g saturated fat, 7g fibre, 15g sugar, 1.9g salt

Cheese and Garlic Stuffed Chicken

Serves 2

Ingredients

2 boneless chicken breasts
10g butter
½ onion, finely chopped
1 garlic clove, crushed
60g soft cheese
1 tsp chopped fresh tarragon
½ egg yolk
pinch of grated nutmeg
salt and pepper

Instructions

1. Make the stuffing: melt the butter in a small saucepan, add the onion and garlic, and cook gently for a few minutes until soft but not coloured. Turn into a bowl, and leave to cool slightly.

2. Add the soft cheese to the onion mixture with the tarragon, egg yolk and nutmeg. Season with salt and pepper and mix well.

3. Stuff the chicken breast: spread the cheese mixture over the chicken and then gently press the skin/flap back on top. Put the chicken in an ovenproof dish and brush with melted butter

4. Roast in a preheated oven at 190c for 25-30 minutes until cooked through. Cut each breast into diagonal slices and serve.

Notes: We replaced tarragon with parsley, but it wasn't very flavoursome. In the future, may try fennel seeds in place of the tarragon. 

Taken from Mary Berry Complete Cookbook 

Sticky Honeyed Chicken Drumsticks

Serves 2

Ingredients

6 chicken drumsticks
125g (4oz) plain yoghurt
1 tbsp clear honey
½ tsp ground coriander
salt and black pepper

Instructions
1. Make the marinade: combine all ingredients. Turn the drumsticks in the marinade. Cover and leave to marinate in the fridge for at least 30 minutes
2. Place the drumsticks under a hot grill, 10cm from the heat. Grill, turning frequently and basting with the marinade, for 20 minutes until crisp brown and cooked through.

Taken From Mary Berry Complete Cookbook

Notes: Served with roasted parsnips, carrots and polenta 

Vanilla Cream Cupcakes

Serves 24

Ingredients
200g (7oz) plain flour, sifted
2 tsp baking powder
200g (7oz) caster sugar
1/2 tsp salt
100g (3 1/2 oz) unsalted butter, softened
3 eggs
150 ml (5 fl oz) milk
1 tsp vanilla extract

Icing
200g (7oz) icing sugar
1 tsp vanilla extract
100g (3 1/2 oz) unsalted butter, softened
sugar sprinkles

Instructions
1. Preheat the oven to 180c. Place the first 5 ingredients in a bowl. Mix together with your fingertips until it resembles fine breadcrumbs.
2. In another bowl, whisk the eggs, milk and vanilla extract together until well blended.
3. Slowly pour the egg mixture in to the dry ingredients, whisking all the time. Whisk until smooth, being careful not to over mix. Too much beating toughens cakes.
4. Pour all the batter into a jug to make it easier to handle. Place the cupcake cases into the holes in the cupcake trays. Carefully pour the cake mixture into the papers, filling each one only half full. 
5. Bake in the preheated oven for 20-25 minutes until springy to the touch. Test the cakes are done by inserting a skewer in to the centre of one cupcake. Leave for a few minutes, then transfer the cupcakes to a wire rack to cool completely. 
6. To make the icing, combine the icing sugar, vanilla extract, and butter in a bowl. Beat with an electric whisk for 5 minutes until very light and fluffy. Check the cakes have cooled completely.
7. If icing by hand, add a teaspoonful of the frosting mix to the top of each cake, and use the back of a spoon to smooth the surface. To pipe the icing, transfer the icing to a piping bag. Pipe by squeezing out the icing with one hand. Starting from the edge, pipe a spiral of icing that comes to a peak in the centre. Decorate with sprinkles.

Taken from Step-by-Step Baking

Chocolate Cupcakes

Serves 24

Ingredients
200g (7oz) plain flour
2tsp baking powder
4tbsp cocoa powder
200g (7oz) caster sugar
1/2 tsp salt 
100g (3 1/2oz) unsalted butter, softened
3 eggs
150ml (5fl oz) milk
1tsp vanilla extract
1 tbsp Greek yoghurt

Icing
100g (3 1/2oz) unsalted butter, softened
175g (6oz) icing sugar
25g (scant 1oz) cocoa powder

Instructions
1. Preheat the oven to 180c. Sift the flour, baking powder, and cocoa in to the bowl. Add the sugar, salt and butter. Mix until it resembles fine breadcrumbs. In a bowl, whisk the eggs, milk and vanilla extract, and yoghurt together until well blended.
2. Slowly pour in the egg mixture to combine. Gently whisk until smooth. Place the cupcake cases in to the trays. Carefully spoon the cake mixture in to the cases, filling each one only half full.
3. Bake for 20-25 minutes until lightly coloured and springy to the touch. Leave for a few minutes, then transfer the cupcakes in their cases to a wire rack to cool completely.
4. For the icing, beat together the butter, icing sugar and cocoa powder until smooth. Ice by hand, using the back of a spoon dipped in hot water to smooth the surface. Or transfer the icing to apiping back and pipe onto the cakes.

Taken from Step-by-Step Baking

Rasberry Mallow Crispies

Serves 24

Ingredients
115g (4oz) marshmallows
55g (2oz) butter
4 tbsp raspberry jam
140g (5oz) puffed rice cereal (gluten free)


Instructions
1. Grease an 18 x 28cm (7 x 11in) shallow baking ti.
2. Put the marshmallows in a large saucepan with the butter and the jam. Heat gently, stirring all the time, until everything has melted. Boil for 1 minute, stirring throughout.
3. Stir in the cereal fairly rapidly until thoroughly coated in the sticky mixture.
4. Transfer the mixture to the prepared tin; spread it right to the corners; then press down firmly using a wet palette knife or the back of a spoon. Use a knife to mark it into 24 squares.
5. Leave the mixture until cold, and then chill overnight to firm. Store in an airtight container.

Taken from Allergy Free Cookbook, by Alice Sherwood

Mustard Chicken

Ingredients:

1/2 tbsp oil

10g butter

2 chicken breast fillets

125ml dry white wine
125ml creme fraiche
1 tbsp Dijon mustard
salt and pepper

Instructions
1. Preheat oven to 180°c. Heat oil and butter in frying pan, add chicken and cook until lightly browned on both sides. Retaining the cooking oils in the pan, transfer the chicken to an ovenproof dish. Bake for 25 mins, until completely cooked.
2. Meanwhile, add the wine to the pan and increase the heat. Boil until the wine has reduced by at least half, then add the creme fraiche and bring back to the boil until lightly thickened.
3. Stir the mustard and season with salt and pepper. Add the chicken and any juices to the sauce. Serve with new potatoes with parsley.

Taken from BBC Easy Cook Magazine

Notes: Attempted to use plain yoghurt instead of creme fraiche - doesn't really work!

Curried Parsnip Soup

Ingredients:
2 tbsp sunflower oil
3 garlic cloves, crushed
1 onion, chopped
2 green chillies, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground turmeric
5 parsnips, peeled and chopped
5 cups vegetable or chicken stock
Juice of about 1/2 lemon
Salt and ground black pepper
Plain yoghurt and wedges of naan bread to serve

Instructions:
1. Heat the oil in a large saucepan. Add the garlic, onion and chillies, and cook gently for about 4 minutes. Stir in the cumin, coriander, ginger, turmeric, and parsnips, then pour in the stock. Bring to the boil and reduce the heat. Simmer the soup for about 20 minutes, until the parsnips are tender.
2. Process the soup in a food processor or blender until smooth. Stir in the lemon juice and salt and pepper to taste. Serve the soup topped with a little yoghurt and sprinkled with mint, with wedges of naan bread on the side.

Taken from 500 Soups

South Indian Chicken Korma

Serves 4

Ingredients: 
For the chicken:
3 tbsp oil
1 cinnamon stick
3 cloves
2 bay leaves
3 cardamom pods
2 onions, chopped
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chili powder
2 tsp tomato paste
500g chicken breast
40g cashew nuts, ground with water to make a paste

For the ginger-garlic paste: 
1 in fresh ginger root, chopped
4 garlic cloves, peeled 

Instructions:
1. Make ginger-garlic paste: put ginger, garlic and a little water in to a small food processor and grind to a paste
2. Heat oil in a large frying pan. Add cinnamon stick, cloves, bay leaves and crushed cardamom pods and saute for 2 minutes. Add onions and stir well, then cook for 5 minutes.
3. Add ginger-garlic paste, ground coriander, turmeric, chili powder and tomato paste. Mix well, then cook over low heat for 5 minutes. Stir in chicken, pepper and 2/3 cup of water. Bring to boil then cover and simmer for 15-20 minutes.
4. When chicken is cooked, add cashew paste and blend well. Simmer for further 3 minutes. Serve.

Taken from Curry Cuisine

Parma ham wrapped chicken with glazed cannellini beans

Serves: 2


Ingredients (for the chicken):
2 slices parma ham
2 chicken thighs, bone removed
2 tbsp olive oil
8 garlic cloves, peeled, sliced
2 tbsp balsamic vinegar


Ingredients (for the beans):
2 tbsp olive oil
1/2 onion, peeled, chopped
4 garlic cloves, peeled, finely chopped
110g/4 oz canned cherry tomatoes
400g/14 oz cooked cannellini beans (rinse and drain if using canned beans)
salt and pepper
2 tbsp chopped fresh flat leaf parsley


Instructions:
1. Preheat the oven to 200C/400F/Gas 6.
2. Wrap the parma ham around the chicken thigh. Heat the oil in an ovenproof non-reactive frying pan over a medium heat and fry the wrapped chicken thigh, turning frequently, for 4-5 minutes, or until the ham is browned all over. Add the onion, garlic and balsamic vinegar to the pan and transfer to the oven to roast for 12-15 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove from the oven and set the chicken aside on a warm plate to rest for 10 minutes.

3. Meanwhile, for the beans, heat the oil in a frying pan over a medium heat and fry the onion and garlic for 2-3 minutes, or until softened. Add the tomatoes and beans, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 6-8 minutes, or until the mixture has reduced and thickened. Season, to taste, with salt and freshly ground black pepper and stir through the parsley.

4. To serve, spoon the beans onto a serving plate. Carve the chicken breast into three slices and place on top of the beans.

Old Delhi Style Chicken Curry

Serves: 4


Ingredients:
1 tsp ginger paste
1 tsp garlic paste
1 1/2 tsp chilli powder
juice of 1/2 lemon
1 3/4 lb boned chicken thighs
3 1/2 oz plain yoghurt
1/4 tsp ground garam masala


For the sauce:
2 3/4 lb tomatoes
1in piece ginger root, crushed
4 garlic cloves, peeled
4 green cardamom pods
2 cloves
1 cinnamon leaf
1 1/2 tbsp Kashmiri chilli powder
1/2 stick butter (1/4 cup)
1in ginger, chopped
1/4 tsp garam masala
1/3 cup heavy cream
2 green chillis


Instructions:
1. Preheat oven to 220. Make marinade and mix together ginger paste, garlic paste, salt, chilli powder and lemon juice in a large bowl. Add chicken and using your hands, coat pieces in mixture. Set aside 20 mins.
2. Mix yoghurt with garam masala and apply to marinated chicken. Set aside 10 mins.
3. Thread chicken onto skewers. Cook for 15-18mins (turn after 10).
4. While cooking, make the sauce. Place tomatoes in pan with 1/2 cup water. Add crushed ginger, garlic, cardamom pods, cloves and cinnamon leaf. Cook until tomatoes are soft and broken. Remove from the heat, and puree mixture.
5. Return to pan and boil. Stir in chilli powder. Cook until thickening. Add chopped ginger, green chillies, and cream. Continue simmering. Remove from the heat and add garam masala. Mix well.
6. Remove chicken from skewers and coat in sauce. Serve on rice.


Taken from Curry Cuisine.


Notes:
Replaced green chillis with chilli flakes. A little bit hot, so I halved the chilli powder/flakes.  In future, would quarter the chilli powder/flakes.

Authentic Indian Curry

Serves: 4


Ingredients:
2 pounds boneless skinless chicken breast, cubed

1 cup onions, diced

1 large tomato, diced

1 tbsp cumin, toasted and ground

1 tbsp coriander, toasted and ground

1 tsp turmeric

2 tsp ginger, ground

5 gloves garlic, minced

2 tsp salt (or to taste)

1 tsp ginger, chopped

1 tbsp lemon juice

1 tbsp mustard seed (black)

1 tsp red pepper (or to taste)

1/2 tsp cinnamon, freshly ground

Curry leaves- one or two stems

Instructions:
1. Brown the onions in 1tbsp of oil. Then add garlic, ginger, cumin, coriander, red pepper, cinnamon and turmeric. Add the tomato and salt. Cook for a few minutes.
2. Add the ginger, lemon juice and mustard seeds. Add the curry leaves (whole) and the chicken.
3. Cook until the chicken is cooked through, 10-15mins.
4. Serve over rice and garnish with fresh cilantro.

Taken from "Sparkrecipes.com"