Thursday, 29 May 2014

Butter Chicken!


1/2 tablespoon olive oil
1 tablespoons butter
500 grams chicken breasts trimmed of any fat and diced into bite size pieces 
1/2 tablespoon grated fresh ginger
1/2 teaspoons ground coriander
1/2 teaspoons ground cumin
1/2 teaspoon garam masala (see note)
1/8 teaspoon chilli powder
1/2 cup tomato puree
1/4 cup thick natural low fat yoghurt
1/4 cup extra light thickened cream
Steamed rice to serve

Add the oil and half the butter to a medium heated frypan. Brown the chicken and remove from the pan. Add the rest of the butter, once melted add the spices and ginger. Let it cook for a few minutes. Add the tomato puree and a pinch of sea salt and stir to combine. Return the chicken to the pan and then add the yoghurt and the cream. Simmer for 10 minutes. Serve with steamed rice and some freshly chopped coriander.

Monday, 19 May 2014

Curried Roo Bangers!

Curried Kangaroo Sausages... Healthy and delicious! I don't generally eat sausages unless I make my own but these are fab! Gluten free, 98 % Fat Free, high in Iron and Protein! 

8 Kangaroo Sausages
1 Onion Sliced
1 Garlic Clove Crushed
1 Teaspoon of Keen's Curry Powder
1/2 Teaspoon of Keens Mustard Powder
1 Tablespoon of Brown Sugar
2 Tablespoons of Apple Cider Vinegar
1 Tin of Herb & Garlic Crushed Tomatoes

Mix everything together and pour over the sausages. I'm cooking mine in the oven at 150 degrees for approx. 4 - 5 hours, maybe a bit more. You can also cook in your slow cooker on low for 6 - 8 hours. 

Sunday, 4 May 2014

Garam Masala

1 Tablespoon of Cumin
1 1/2 Teaspoons of Coriander Seeds
1 1/2 Teaspoons of ground Cardamon
1 1/2 Teaspoons of ground Black Pepper
1 Teaspoon of Cinnamon
1/2 Teaspoon of whole Cloves
1/2 Teaspoon of ground Nutmeg

In a pestle & mortor grind the whole spices. Add the other spices and combine. Store in an airtight glass jar . 

Lj's Pumpkin & Sweet Potato Curry


200 Grams Sweet Potato diced
300 Grams of Butternut Pumpkin diced
400g Tin of Lentils
400g Tin of Chickpeas
50g Butter
1 large Onion diced
2 Cloves of Crushed Garlic
50 Grams of freshly grated Ginger
2 Tbs Ground Coriander
1 Teas Garam Masala
1 Teas Chilli Powder
1 Teas Ground Carmdamon
400g Tin of diced Roma Tomatoes
150ml of water
2 Teas Sugar (Optional)

What to do:

Steam the pumpkin and sweet potato until just before tender. In a large frypan melt the butter and saute the onion and fry until golden brown. Add the garlic and ginger, then the spices. Stir to combine. Cook for a few minutes to bring out the flavours in the spices. Stir in the tomatoes, water and sugar. Simmer for 15 minutes. 

Add the pumpkin and sweet potato, lentil and chickpeas and stir to combine. Let it simmer  for 5 minutes to infuse all of those delicious flavours and to cook the veggies through.

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