Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

🔪 Step by step instructions

1. Make the sweet and sour sauce by mixing together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce.
2. In a large pan fry off the chicken, peppers and tomatoes
3. Add chopped, fresh plums to the pan then pour over the sweet and sour sauce.
4. Simmer then serve topped with chilli flakes and chopped spring onions.

Plums leftover? Try them in a delicious Plum and rhubarb crumble.

🍱 Other Asian recipes

• Homemade Sushi Rolls
• Thai Green Curry Recipe
• Dragon Chicken
• Thai Red Curry Recipe
• Sesame Seed Chicken
• Chinese Prawns Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

This post was first published in September 2019. Updated in October 2022 with an improved images, step by step instructions and expert tips.

📖 Recipe

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Sweet and Sour Chicken Recipe

This easy recipe for sweet and sour chicken is made with a delicious sweet and sour plum sauce, healthy stir fried vegetables and slices of fresh, juicy plums. If you prefer your sweet and sour chicken without pineapple then this plum chicken recipe is definitely worth a try!!

Course Dinner, main meal

Cuisine Asian, Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 467kcal

Author By: Debbie Jones

Equipment

• Large pan or wok

Ingredients

For the sweet and sour sauce

• 2 tablespoon Tomato Ketchup
• 2 tablespoon Plum sauce
• 1 tablespoon Honey
• 2 tablespoon Sweet chilli sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Soy sauce

For the plum chicken:

• ½ tablespoon oil
• 1 Clove garlic finely chopped
• 2 Chicken breasts cubed 400g
• 1 Yellow bell pepper 150g
• 1 Red bell pepper 150g
• 2 Medium tomatoes roughly chopped 150g
• 100 g plums stones removed and quartered

For the toppings:

• 3 Spring onions sliced optional
• Sprinkle of chilli flakes optional

To serve:

• Rice optional

Metric - US Customary

Instructions

To make the sweet and sour sauce:

• In a small bowl mix together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce. Stir together well then put to one side.
  2 tablespoon Tomato Ketchup, 2 tablespoon Plum sauce, 1 tablespoon Honey, 2 tablespoon Sweet chilli sauce, 1 tablespoon Rice vinegar, 1 tablespoon Soy sauce

To make the sweet and sour chicken:

• Place a large pan or wok on a medium heat and add ½ tablespoon oil. When the oil is hot add the garlic and cubed raw chicken. Cook for 3-4 minutes or until browned all over.
  ½ tablespoon oil, 1 Clove garlic finely chopped, 2 Chicken breasts cubed
• Keeping the pan on a medium heat add the red peppers, yellow peppers and tomatoes to the chicken. Stir fry for a couple of minutes until the vegetables start to go soft and the chicken is cooked through.
  1 Yellow bell pepper, 1 Red bell pepper, 2 Medium tomatoes roughly chopped
• Next add the freshly sliced plums and the sweet and sour sauce made earlier. Mix together well and bring to a gentle simmer. Simmer for a minute or so until heated through.
  100 g plums
• Serve up in bowls (with rice if desired) and top with sliced spring onions and chilli flakes.
  3 Spring onions sliced, Sprinkle of chilli flakes, Rice

Video

Notes

Chicken: Swap in for your preferred meat; try sweet and sour pork or hot and sour fish soup made with prawns and noodles.

Plums: For a more traditional version swap the plums for pineapple.

Vegetables: Add more vegetables or swap for different ones like carrots and onions. For a vegetarian sweet and sour recipe, leave out the meat and bulk up with extra veg; try with baby corn and chunks of courgette.

Fruit: To keep the fruit chunky in the finished dish make sure to add the plums (or other preferred fruit) just before the sauce. This will allow the fruit to be heated but still maintain its shape. Over cooking will cause the fruit to soften and even dissolve into the sauce.

Toppings: Spring onions and chilli flakes are optional,. You could also try topping with sesame seeds or chopped cashew nuts.    

Simmering: Simmer the dish gently and until just warmed through before serving. Over heating or boiling will ruin the sauce.

What is sweet and sour sauce made of? For a dish that is similar to that in Western Chinese restaurants, the sauce is usually made with vinegar, tomato ketchup and soy sauce. For this recipe I also included a couple of tablespoons of jarred plum sauce to add to the sweetness and enhance the flavour of the fresh plums.

How to make Hong Kong sweet and sour? For a sweet and sour chicken that is Hong Kong style you will just need to alter the way the chicken is cooked. In this recipe the chicken is stir fried in a little oil. Hong Kong sweet and sour chicken uses crispy chicken made by coating the raw chicken in a batter or in breadcrumbs and then deep frying until golden.

How to store? Store in an air tight container for up to 3 days in the fridge or 3 months on the freezer. Make sure the dish is fully cooled before storing in the fridge or freezer. When reheating make sure the sweet and sour chicken is thoroughly defrosted first and then heat through in a large pan or wok until piping hot.

Nutrition

Serving: 500g | Calories: 467kcal | Carbohydrates: 50g | Protein: 47g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 128mg | Sodium: 1155mg | Potassium: 1485mg | Fiber: 5g | Sugar: 31g | Vitamin A: 3620IU | Vitamin C: 256mg | Calcium: 57mg | Iron: 3mg

The post Sweet and Sour Chicken appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

This easy pasta dish is made with a creamy and spicy tomato sauce smothered over shells of perfectly cooked pasta and chunks of pan fried Cajun chicken. This is one of those one pot recipes, where everything is prepared, cooked and served from one pan. It really is win-win all round as not only is it low on the washing up but this Cajun chicken pasta recipe is also a super healthy version. Unlike many recipes that opt for a creamy, Alfredo sauce with cajun chicken, the creamy pasta sauce in this recipe uses nothing but spices, tinned tomatoes and Greek style yogurt.

📖 Recipe

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Cajun Chicken Pasta

Cajun chicken pasta mixed into a creamy tomato sauce with a hint of spice. A wholesome pasta dish full of rustic, earthy favours and made in less than 30 minutes. Its a simple family favourite that will easily fit into the busy working week.

Course Dinner, lunch, main meal, tea

Cuisine American, Cajun, French-Canadian, New Orleans

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 People

Calories 501kcal

Author By: Debbie Jones

Equipment

• Small mixing bowl
• large pan

Ingredients

• ½ tablespoon Paprika
• ½ teaspoon Smoked paprika
• ½ teaspoon Cayenne pepper
• 1 teaspoon Oregano
• 500 g chicken breast cut into chunks 3 large breasts
• ½ tablespoon oil
• 5 Spring onions sliced 50g (save green tops for garnish - optional)
• 1 yellow bell pepper 125g (roughly chopped)
• 2 400 g tins of chopped tomatoes
• 300 g uncooked pasta
• 4 tablespoon plain yogurt
• 20 g freshly chopped parsley

Metric - US Customary

Instructions

• Place cubed chicken breast into a large bowl and add paprika, smoked paprika, cayenne pepper, oregano and a pinch of sea salt. Mix well to fully coat the chicken with the spices.
  ½ tablespoon Paprika, ½ teaspoon Smoked paprika, ½ teaspoon Cayenne pepper, 500 g chicken breast cut into chunks, 1 teaspoon Oregano
• Heat ½ tablespoon oil in a large pan, when hot add the chicken to the pan then stir fry until golden brown. Then transfer the chicken to a bowl and set to one side.
  ½ tablespoon oil
• In the same pan add a bit more oil then stir fry spring onion and yellow bell pepper for a couple of minutes or until slightly soft.
  5 Spring onions sliced, 1 yellow bell pepper
• Next add the stir fried chicken back to the pan and mix in, whilst continuing to cook.
• Add the tinned tomatoes and mix in.
  2 400 g tins of chopped tomatoes
• Add cooked pasta and mix well to fully coat in the sauce. Bring to a simmer and cook for 2-3 minutes.
  300 g uncooked pasta
• Next remove the pan from the heat and allow to cool slightly before stirring in the yogurt.
  4 tablespoon plain yogurt
• To finish, top with parsley and serve.
  20 g freshly chopped parsley

Video

Notes

Chicken: replace with your preferred veggies for a vegetarian option.

Pasta: small pastas like fusilli work well in this recipe

Yogurt: Use full fat yogurt for a creamy result. This can also be substituted with full fat crème fraîche or if you want an extra creamy pasta sauce replace with double cream.

How to store? Cajun chicken pasta can be frozen for up to 3 months. Make sure its cooled properly before transferring to a sealed container and then place in the freezer. Defrost thoroughly before reheating. Heat until piping hot throughout. This dish will also store well in the fridge overnight and is great served up cold the following day as a pasta salad.

Expert tips:

• For an extra special treat try making this dish with your own homemade fresh pasta.
• Small pastas such as shells and fusilli work best with this recipe.
• Don't add the yogurt whilst the pan is still on the heat as this will cause the yogurt to curdle.

Nutrition

Serving: 480g | Calories: 501kcal | Carbohydrates: 69g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 452mg | Potassium: 1199mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1231IU | Vitamin C: 87mg | Calcium: 141mg | Iron: 4mg

This post was first published in May 2019. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Cajun Chicken Pasta appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

A whole roast chicken is a great option for Sunday dinner at home. Roast chicken is smaller, cheaper and easier to cook than any other roast dinner option. However, Roast beef, Roast Turkey or Leg of lamb are also achievable, but may just require a little more time, effort and expense.

This recipe is all about roasting that perfect chicken with a glistening skin that has been lovingly basted with lemon herb butter. With very little time and effort you can make a succulent whole roast chicken that will go down a storm, especially when served up with all the trimmings. Try with homemade Yorkshire Puddings, crispy roast potatoes, creamy mash potatoes, cauliflower cheese, honey glazed carrots and parsnips, green bean almondine and of course lashings of gravy.

📖 Recipe

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Roast Chicken

Roast chicken with lemon herb butter, cooked until golden on the outside and tender and juicy on the inside. This simple recipe shows how easy it is to make roast chicken for your Sunday dinner with minimal fuss and maximum flavour.

Course Dinner, roast dinner, sunday dinner, sunday lunch

Cuisine British

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 people

Calories 496kcal

Author By: Debbie Jones

Equipment

• Medium mixing bowl
• String (for tying herbs together and for tying together chicken legs)
• Large roasting tin
• Carving knife

Ingredients

For the lemon herb butter

• 50 g Softened butter
• 2 cloves Garlic
• ½ lemon juiced and zested
• 3 Sprigs fresh thyme leaves removed from stems

For the chicken:

• 1.5 kg Whole chicken
• ½ Lemon
• ½ Garlic bulb
• 2 Springs rosemary
• 3 Sprigs thyme
• 2 Bay leaves
• Salt and pepper
• Root veggies roughly chopped to sit the chicken on in the tray

Metric - US Customary

Instructions

• Pre heat the oven to 190°C (Fan) / 375°F. Prepare the herb butter by mashing the butter with minced garlic, lemon juice and zest and fresh thyme leaves. Set to one side. 
NOTE: Mash together using a fork.
  50 g Softened butter, 2 cloves Garlic, ½ lemon juiced and zested, 3 Sprigs fresh thyme
• Remove and discard any packaging from the chicken. If you have bought the chicken from your butchers check the cavity for the giblets. Remove and discard the giblets or if you prefer use to make gravy.
If the legs are tied together, un-tie and open up to see inside the cavity. Place half a lemon, half a garlic bulb inside the cavity. Next take 2 sprigs of rosemary, together with 3 sprigs of thyme and wrap 2 bay leaves around the sprigs. Secure the bunch of fresh herbs by wrapping and tying with string. Add the bunch of herbs to the cavity along with the lemon and garlic.
  1.5 kg Whole chicken, 2 Springs rosemary, 3 Sprigs thyme, ½ Lemon, ½ Garlic bulb, 2 Bay leaves
• Next, take the lemon herb butter and use the back of a spoon to spread the butter all over the surface of the chicken skin. Make sure to spread over the legs and wings as well. Sprinkle salt and pepper over the top of the butter.
  Salt and pepper
• Once the butter is evenly spread, bring the legs back together to close the entrance to the cavity and tie with string.
• Roughly chop up some root vegetables to sit in the base of the roasting tin to act as a rack for the chicken. Carefully transfer the prepared chicken onto the vegetable rack.
  Root veggies roughly chopped to sit the chicken on in the tray
• Place the roasting tin into the centre of the preheated oven and cook according to the weight of the bird: Cook for 20 minutes per lb or per 500g, plus an extra 20 minutes after this. Check the chicken at least once (ideally 2 or 3 times) during cooking and baste (spoon juices back over the skin). If the skin looks like it might be burning at any point, pop over a bit of foil.
• Check the chicken is cooked by inserting a skewer into the breast. The juices should run out clear. Alternatively insert a meat thermometer into the breast. If the chicken appears under cooked place back in the oven for 10 minute intervals until cooked.
If you are satisfied that the chicken is thoroughly cooked, cover with foil and then a tea towel (to keep the heat in) and rest for around 10 minutes. You can use this time to dish up the rest of your Sunday roast.
• After the chicken is well rested, remove the foil and transfer the chicken to a carving board. Carve with a sharp knife and serve.

Video

Notes

Garlic: This recipe uses fresh garlic but you could substitute with jarred garlic or garlic paste.

Fresh herbs: This recipe uses fresh herbs for the both the butter and chicken. However, if you can't get hold of fresh you can replace each with a teaspoon of dried herbs.

Root vegetables: the root vegetables are used as a rack for the chicken to sit on. I prefer to use veg as it adds to the flavour. However, if you have a metal rack for your roasting tin you can just use this instead.

Do you cover roast chicken? Covering a chicken with foil during roasting is not necessary and I much prefer to leave the skin uncovered giving it plenty of time to turn to a nice golden brown colour. Follow the ‘expert tips’ in the post above to ensure the meat stays nice and juicy.

How long does it take to roast a chicken? As a general rule chicken should be roasted for 20 minutes per lb or per 500g, plus an extra 20 minutes after that. So a 1.5kg chicken would need 1 hour 20 minutes and a 2kg chicken would need 1 hour 40 minutes. During roasting the chicken should be checked at least once (2 or 3 times if you can) and basted with the juices.

What oven temperature for roast chicken? To make sure a chicken is thoroughly cooked, it should be roasted at approximately 180-190°C (Fan) / 350-375°F. You can pick the higher or lower end of this depending on how your oven cooks.

What temperature should a thermometer read for chicken? If you like to use a meat thermometer to check that your chicken is cooked through, you should be looking for the thermometer to reach 75°C / 165°F when inserted into the middle of the chicken breast. 

Nutrition

Serving: 394g | Calories: 496kcal | Carbohydrates: 5g | Protein: 34g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 217mg | Potassium: 429mg | Fiber: 2g | Sugar: 1g | Vitamin A: 882IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

This post was first published in Feb 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Roast Chicken appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Massaman is a mild Thai curry recipe made with a yellow Massaman curry paste, coconut milk and potatoes. Massaman curry recipes tends to be milder and sweeter than other Thai curries due to the addition of spices like cinnamon, star anise and cardamom. So its a great option if you're not a fan of spicy foods and whats more this lovely curry can be made and on the table within 45 minutes.

Massaman is the mildest of the Thai curries, so opt for the more spicy Thai red curry or Thai green curry if you're after something with a bit more heat.

🥘 Ingredients

To make massaman curry for 4 people you will need:

• ½ tablespoon Oil
• 1 Garlic clove finely chopped 
• 1 Onion sliced
• 2 Chicken Breasts cubed (360g)
• 25g potatoes, chopped into bite sized pieces
• 2 tablespoon Massaman Curry paste (homemade or shop bought)
• 400ml tin of Coconut milk (full fat)
• 1 teaspoon sugar
• 1 Star anise
• 100g sugar snap peas (roughly chopped)
• ½ teaspoon Fish sauce
• ½ a lime juiced
• Toppings: Fresh coriander, sliced red chillies and chopped cashew nuts

Ingredient notes

Recipe: For the full recipe and amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.

Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

🔪 Step by step instructions

1. Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
2. Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
3. Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
4. When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.
5. Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
6. Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.
7. Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.

❓ Frequently asked questions

🍛 Other easy homemade curry recipes

• Thai Red Curry Recipe
• Fish Biryani
• Thai Green Curry Recipe
• Chicken Tikka Masala Curry
• Thai Green Prawn Curry
• Quick Chicken and Almond Curry
• Thai Panang Curry
• Sweet Potato and Spinach Curry

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Massaman Curry

Massaman curry recipe made with an aromatic curry paste, chunks of juicy chicken, sliced new potatoes and a Thai coconut cream sauce. Great served up with cashew nuts, sliced red chillies and fragrant fresh coriander.

Course Dinner, Main Course, main meal

Cuisine Thai, Thailand

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 440kcal

Author By: Debbie Jones

Equipment

• large pan
• Bowl

Ingredients

• ½ tablespoon Oil
• 1 Garlic clove finely chopped
• 1 Onion sliced
• 3 Chicken Breasts cubed 500g
• 250 g potatoes chopped into bite sized pieces
• 2 tablespoon Massaman Curry paste homemade or shop bought
• 400 ml tin of Coconut milk full fat
• 1 teaspoon sugar
• 1 Star anise
• 100 g sugar snap peas roughly chopped
• ½ teaspoon Fish sauce
• ½ a lime juiced
• Toppings: Fresh coriander sliced red chillies and chopped cashew nuts

Metric - US Customary

Instructions

• Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
  ½ tablespoon Oil, 1 Garlic clove finely chopped, 1 Onion sliced, 3 Chicken Breasts cubed
• Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
  250 g potatoes
• Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
  2 tablespoon Massaman Curry paste, 400 ml tin of Coconut milk, 1 teaspoon sugar, 1 Star anise
• When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.
• Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
  100 g sugar snap peas
• Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.
  ½ a lime juiced, ½ teaspoon Fish sauce
• Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.
  Toppings: Fresh coriander

Video

Notes

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.

Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken massaman curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.

Coconut milk: This will have separated in the can so give it a shake and a stir before adding to the pan.

Spicy massaman curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.

How to store? Once made, allow the massaman curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

What to serve with massaman curry? Serve up with a helping of jasmine rice or plain rice, plus extra cashew nuts, fresh chilli and fresh coriander.

Nutrition

Serving: 279g | Calories: 440kcal | Carbohydrates: 20g | Protein: 31g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 223mg | Potassium: 1047mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 5mg

This post was first published in Jan 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Massaman Curry appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

A delicious, homemade chicken tikka masala curry that you will find yourself making again and again. After marinating the meat, this lovely curry can be made and on the table within 30 minutes. If you're really short on time you can skip the marinating time. Just mix the chicken into the marinade and add to the curry. However, the flavour of the chicken will be greatly enhanced by marinating for just 20 minutes and then cooking on griddle pan until lightly browned.

🥘 Ingredients

To make chicken tikka curry for 4 people you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Passata: Passata is the best option for a making a smooth tomato based curry sauce. Alternatively use a tin of chopped tomatoes but whiz up in the blender.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Tikka masala paste: This recipe uses a homemade tikka masala paste, but if you are short on time you can buy a jar of paste.

Ground almonds: This adds a sweetness to the curry without having to add sugar. However, if you prefer, the almonds can be replaced with 2 teaspoon of sugar.

Plain yogurt: Use full fat yogurt to help keep the sauce nice and thick. This adds a creaminess to the sauce. If you want extra creamy sauce then replace with 2 tablespoon of double cream.

Fresh garlic and ginger: Fresh garlic and ginger will give the best flavour for this tikka curry, but a teaspoon of paste or jarred garlic/ginger could be used instead.

Tikka masala spices: Paprika, cinnamon, garam masala are used in this recipe which helps boost the flavour already provided by the tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cumin and turmeric.

🔪 Step by step instructions

1. First add 2 tablespoon of tikka masala paste and 120ml plain yogurt to a large bowl and mix together well to create a tikka marinade.
2. Slice the chicken breast into chunks and add to the tikka marinade. Alternatively slice or shred leftover or rotisserie chicken and add to the marinade. Stir well to completely coat the chicken. Cover and leave to marinade in the fridge for around 20 minutes. You can marinade for longer (max 2 hours) but don't over marinade as the chicken may start to become a bit mushy.
3. Next heat up a tablespoon of oil in a large pan and add finely chopped onion, garlic and ginger. Gently fry until the onions start to caramelise. 
4. Once the onions are caramelised add the juice of half a lemon, chopped coriander stems, 1 tablespoon of tikka masala paste and the ground spices. Mix together and continue to gently fry on a medium heat allowing the paste and spices to release their flavours.
5. Stir in the passata and ground almonds and bring to a gentle simmer, then remove from the heat to slightly cool.
6. Remove the marinated chicken from the fridge. At this point the chicken can either be added as it is directly to the curry sauce or can be griddle in a pan to brown the marinade. To griddle add the marinated chicken to a sizzlingly hot pan (no oil required). Fry until browned on both sides then remove from the pan into a bowl.
7. Add 2 tablespoon yogurt to the slightly cooled curry sauce and stir in well.
8. Next add the marinated chicken and fresh coriander leaves to the sauce. The marinated chicken can be browned off in the griddle pan first (step 6) or just added straight from the marinating bowl with all the marinade. Stir together well.
9. Bring the curry to a gentle simmer to ensure the chicken is cooked through before serving. If you have added raw marinated chicken directly to the curry simmer for 10 minutes or so until the chicken is cooked.

❓ Frequently asked questions

🍛 Other easy homemade curry recipes

• Thai Red Curry Recipe
• Fish Biryani
• Thai Green Curry Recipe
• Massaman Curry
• Thai Green Prawn Curry
• Quick Chicken and Almond Curry
• Thai Panang Curry
• Sweet Potato and Spinach Curry

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Chicken Tikka Masala Curry

A mild and fragrant chicken tikka masala curry made with homemade tikka paste, ground spices and fresh herbs. This easy to make tikka masala curry is perfect for a stay at home curry night and a great dish to whip up for a dinner party. Also a fantastic recipe for using up leftover or rotisserie chicken.

Course Dinner, evening meal, main meal

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 328kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl (to marinade chicken)
• large pan
• Griddle pan (optional)

Ingredients

For the chicken marinade

• 500 g raw chicken breast or leftover/rotisserie chicken
• 2 tablespoons curry paste homemade or shop bought
• 120 ml plain yogurt

For the curry

• 1 tablespoon olive oil
• 1 Onion finely chopped
• 2 garlic cloves finely chopped or minced
• 2 cm piece of fresh ginger peeled and finely chopped
• ½ lemon juiced
• Handful fresh coriander stems chopped
• 1 tablespoon curry paste homemade or shop bought
• 2 teaspoons garam masala
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 400 g passata
• 40 g ground almonds
• 2 tablespoons plain yogurt
• Handful fresh coriander leaves

Metric - US Customary

Instructions

• First add 2 tablespoon of tikka masala paste and 120ml plain yogurt to a large bowl and mix together well to create a tikka marinade.
  2 tablespoons curry paste, 120 ml plain yogurt
• Slice the chicken breast into chunks and add to the tikka marinade. Alternatively slice or shred leftover or rotisserie chicken and add to the marinade. Stir well to completely coat the chicken. Cover and leave to marinade in the fridge for around 20 minutes. You can marinade for longer (max 2 hours) but don't over marinade as the chicken may start to become a bit mushy.
  500 g raw chicken breast or leftover/rotisserie chicken
• Next heat up a tablespoon of oil in a large pan and add finely chopped onion, garlic and ginger. Gently fry until the onions start to caramelise.
  1 Onion, 2 garlic cloves, 2 cm piece of fresh ginger
• Once the onions are caramelised add the juice of half a lemon, chopped coriander stems, 1 tablespoon of tikka masala paste and the ground spices. Mix together and continue to gently fry on a medium heat allowing the paste and spices to release their flavours.
  ½ lemon juiced, 1 tablespoon curry paste, 2 teaspoons garam masala, 1 teaspoon paprika, 1 teaspoon cinnamon
• Stir in the passata and ground almonds and bring to a gentle simmer, then remove from the heat to slightly cool.
  400 g passata, 40 g ground almonds
• Remove the marinated chicken from the fridge. At this point the chicken can either be added as it is directly to the curry sauce or can be griddle in a pan to brown the marinade. To griddle add the marinated chicken to a sizzlingly hot pan (no oil required). Fry until browned on both sides then remove from the pan into a bowl.
• Add 2 tablespoon yogurt to the slightly cooled curry sauce and stir in well.
  2 tablespoons plain yogurt
• Next add the marinated chicken and fresh coriander leaves to the sauce. The marinated chicken can be browned off in the griddle pan first (step 6) or just added straight from the marinating bowl with all the marinade. Stir together well.
  Handful fresh coriander leaves
• Bring the curry to a gentle simmer to ensure the chicken is cooked through before serving. If you have added raw marinated chicken directly to the curry simmer for 10 minutes or so until the chicken is cooked.

Notes

Passata: Passata is the best option for a making a smooth tomato based curry sauce. Alternatively use a tin of chopped tomatoes but whiz up in the blender.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Tikka masala paste: This recipe uses a homemade tikka masala paste, but if you are short on time you can buy a jar of paste.

Ground almonds: This adds a sweetness to the curry without having to add sugar. However, if you prefer, the almonds can be replaced with 2 teaspoon of sugar.

Plain yogurt: Use full fat yogurt to help keep the sauce nice and thick. This adds a creaminess to the sauce. If you want extra creamy sauce then replace with 2 tablespoon of double cream.

Fresh garlic and ginger: Fresh garlic and ginger will give the best flavour for this tikka curry, but a teaspoon of paste or jarred garlic/ginger could be used instead.

Tikka masala spices: Paprika, cinnamon, garam masala are used in this recipe which helps boost the flavour already provided by the tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cumin and turmeric.

Chicken tikka curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.

Spicy tikka curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.

How to store?
Once made, allow the tikka masala curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

What to serve with chicken tikka masala?
Serve up with a helping of rice, naan bread, extra coriander leaves and wedges of lemon.

Nutrition

Calories: 328kcal | Carbohydrates: 19g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 195mg | Potassium: 1047mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2653IU | Vitamin C: 19mg | Calcium: 127mg | Iron: 3mg

This post was first published in Aug 2016. Updated in Sept 2021 with an improved recipe, new photos, and new step by step instructions and expert tips.

The post Chicken Tikka Masala Curry appeared first on ProperFoodie.

A creamy and full flavoured Thai red curry recipe with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Perfectly tender chicken coated in coconut curry sauce and finished with fiery chillies and coriander leaves.

Thai red curry is also great on a week night when you want something quick and tasty, that doesn't take too much effort. This particular recipe is a Thai chicken curry but feel free to replace the meat with your preferred choice or with extra vegetables.

This Thai red chicken curry recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai red curry recipe you will need:

Ingredient notes

Shallots: The sweeter flavour of shallots compared to onions works really well in this creamy dish. However, you can swap for onion if you prefer.

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Ginger: Use fresh or jarred. Or for a more authentic taste use Thai ginger otherwise known as galangal (Kha).

Thai red curry paste: For best results I recommend making the Thai red curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Courgette: I love to add sweet and juicy roasted courgettes to this creamy Thai curry. However, this can be substituted for your preferred veg. Try with roasted aubergine or mushrooms for a similar bulk and texture. Or try with some crunchy greens like mangetout, tenderstem broccoli, or pak choi.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai red sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Red Chilli: The red chilli is used as a topping to the curry and will add extra heat to the dish. Taste the chilli first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy with the extra chillies. Use the smaller, thinner finger chillies for extra heat or use the larger red chillies for a milder flavour.

Fresh coriander: A suggested topping for extra flavour, but its optional.

🔪 Step by step instructions

1. Pre heat the oven to 180°C (fan) (400°F). Slice the courgette into ¼ cm thick circles and place on a baking tray. Drizzle with oil and salt then bake in the centre of the oven for 20 minutes or until golden brown. Set to one side to cool.
2. Next place a large, shallow pan on a medium heat. Add half tablespoon oil and the chopped garlic to the pan. Fry the garlic for 10-20 seconds to allow the flavour to be released. Next add the slice shallots and ginger and continue to cook until soft.
3. Add the chicken to the pan and stir fry with the shallots until sealed all over. Transfer the chicken and shallots to a bowl and set to one side.
4. Return the pan to the heat. Add 3 tablespoon of red curry paste (homemade or from a jar) and briefly cook for 30 seconds to allow the flavours to release.
5. Next add the tin of coconut milk and mix well with the paste.
6. Whilst the coconut milk is still relatively cool stir in the flour paste. Continue to heat and stir until the liquid heats up and gradually thickens. (Skip this step if making a gluten free version and see expert tips below for other ways to thicken the sauce).
7. Once thickened add the chopped bell pepper and the pre cooked shallot and chicken mixture. Stir together well then add a splash of fish sauce, lime juice and 2 teaspoon of sugar to season.
8. Before a final blast of heat, transfer the roasted courgettes to the pan and stir in. Allow the pan to heat gently and then simmer for couple of minutes until the chicken is cooked through.
9. Serve with your choice of rice or naan bread (or both) and top with freshly sliced chillies and fresh coriander (optional).

📖 Recipe

Print

Thai Red Curry

A creamy and full flavoured Thai red curry with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste.

Course Dinner, Main Course, main meal

Cuisine Thai, Thailand

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 674kcal

Author By: Debbie Jones

Equipment

• Baking tray for roasting courgettes
• large pan for the curry

Ingredients

• 200 g courgette cut into circles ½ cm thick
• ½ tablespoon oil for courgettes
• Salt to season courgettes
• ½ tablespoon oil for garlic and shallots
• 1 clove finely chopped or minced garlic
• 150 g sliced shallots
• Small piece of finely chopped fresh ginger
• 2 chicken breast cut into bite sized chunks 260g
• 3 tablespoon red curry paste - homemade or jarred
• 400 ml tin of full fat coconut milk
• 1 medium red bell pepper roughly chopped
• 1 tablespoon plain flour mixed with a bit of cold water to form a paste
• Splash of fish sauce
• 2 teaspoon brown sugar or palm sugar
• ½ a lime juiced
• Fresh red chillies and coriander leaves for toppings optional
• Basmati rice or naan bread to serve optional

Metric - US Customary

Instructions

• Start by preparing the courgettes. Pre heat the oven to 180°C (fan) (400°F). Slice the courgette into ¼ cm thick circles and place on a baking tray. Drizzle with oil and sprinkle with salt then bake in the centre of the oven for 20 minutes or until golden brown. Set to one side to cool.
• Next prepare the curry. Place a large, shallow pan on a medium heat. Add half tablespoon oil and the chopped garlic to the pan. Fry the garlic for 10-20 seconds to allow the flavour to be released. Next add the slice shallots and ginger and continue to cook until soft.
• Add the chicken to the pan and stir fry with the shallots until sealed all over. Transfer the chicken and shallots to a bowl and set to one side.
• Return the pan to the heat. Add 3 tablespoon of red curry paste (homemade or from a jar) and briefly cook for 30 seconds to allow the flavours to be released.
• Next add the whole tin of coconut milk and mix well with the paste.
• Whilst the coconut milk is still relatively cool stir in the flour paste. Continue to heat and stir until the liquid heats up and gradually thickens.
• Once thickened add the chopped bell pepper and the pre cooked shallot and chicken mixture. Stir together well then add a splash of fish sauce, lime juice and 2 teaspoon of sugar to season.
• Before a final blast of heat, transfer the roasted courgettes to the pan and stir in. Allow the pan to heat gently and then simmer for couple of minutes until the chicken is cooked through.
• Serve with your choice of rice or naan bread (or both) and top with freshly sliced chillies and fresh coriander (optional).

Video

Notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai red sauce with a thin consistency or if you are making a gluten free version then leave this out. See tips below for alternative ways to thicken a curry sauce.

Extra spiciness: If you like your Thai red curry spicy then add chopped, fresh red chillies during cooking.

Storage: Once made, allow the Thai red curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai red curry is heated gently to just a simmer before serving. 

Other options for thickening the Thai red curry sauce include:

• Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai red curry off the heat and stir in enough yogurt to reach your desired consistency.
• Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
• If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
• Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.

Nutrition

Serving: 645g | Calories: 674kcal | Carbohydrates: 42g | Protein: 36g | Fat: 41g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 439mg | Potassium: 1714mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2203IU | Vitamin C: 117mg | Calcium: 105mg | Iron: 9mg

This post was first published in April 2019. Updated in May 2021 with an improved recipe, new images, step by step photos and expert tips

The post Thai Red Curry Recipe appeared first on ProperFoodie.

A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Perfectly tender chicken coated in coconut curry sauce and finished with fiery chillies and crispy onions. Simple and delicious.

Thai green curry is also great on a week night when you want something quick and tasty, that doesn't take too much effort. This particular recipe is a Thai chicken curry but feel free to replace the meat with your preferred choice or with extra vegetables.

This Thai green chicken curry recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai green curry recipe you will need:

Ingredient notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Mangetout: I love the crisp and fresh flavour of mangetout in this creamy Thai curry. However, this can be substituted for your preferred veg. Try with tenderstem broccoli, pak choi, baby corn, red onion, finely chopped carrot, aubergine, courgette or green beans.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Chillies: The chillies are used as a topping to the curry and will add extra heat to the dish. Taste the chillies first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy with the extra chillies. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour. I like to use red chillies just for the contrasting colours on the top.

Coriander, basil and onions: This are all suggested toppings and are optional.

🔪 Step by step instructions

1. Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
2. Next add a can a coconut milk and stir well until fully combined with the paste.
3. Continue to stir until heated through.
4. Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
5. Add the raw, cubed chicken to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
6. Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until chicken is cooked through.
7. Next, add your choice of vegetables (I added mangetout) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
8. Top with fresh basil, coriander, fresh chillies and Crispy onions. Dish up and serve with rice.

📖 Recipe

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Thai Green Curry Recipe

A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

Course Dinner, Main Course, main meal

Cuisine Thai, Thailand

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 763kcal

Author By: Debbie Jones

Equipment

• Wok or large shallow pan

Ingredients

• 3 tablespoon of homemade Thai green paste or shop bought green paste if you’re short on time
• 400 ml can of full fat coconut milk
• 1 tablespoon plain flour for thickening - optional (do not use if making a gluten free version)
• 500 g Chicken breast chopped into bitesize cubes
• Juice and zest of half a lime
• 2 teaspoon soft brown sugar
• Few splashes of fish sauce
• 125 g Mangetout
• Basil leaves fresh coriander, fresh chillies and crispy onions to serve (optional)
• Rice to serve optional

Metric - US Customary

Instructions

• Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
• Next add a can a coconut milk and stir well until fully combined with the paste.
• Continue to stir until heated through.
• Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if making a gluten free version and see expert tips below for other ways to thicken the sauce).
• Add the raw, cubed chicken to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
• Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until chicken is cooked through.
• Next, add your choice of vegetables (I added mangetout) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
• Top with fresh basil, coriander, fresh chillies and Crispy onions. Dish up and serve with rice.

Video

Notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai green curry is heated gently until just boiling before serving. 

Other options for thickening the Thai green curry sauce include:

1. Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai green curry off the heat and stir in enough yogurt to reach your desired consistency.
   Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
2. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
3. Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.

Storage: Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Nutrition

Serving: 400g | Calories: 763kcal | Carbohydrates: 20g | Protein: 60g | Fat: 51g | Saturated Fat: 40g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 556mg | Potassium: 1517mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4354IU | Vitamin C: 46mg | Calcium: 115mg | Iron: 10mg

This post was first published in May 2018. Updated in March 2021 with an improved recipe, new images, step by step photos and expert tips

The post Thai Green Curry Recipe appeared first on ProperFoodie.

This incredibly easy chicken and leeks recipe is already winging its way to the top of my list of favourites; and with good reason. Its creamy, but not unhealthy, filling but not heavy, and fragrant but not overpowering. Pretty much your perfect chicken dinner.

The basis of this classic recipe is a creamy chicken and leek broth infused with sweet tarragon and spicy mustard seeds. I could eat it all day just as it is, but the joy of this recipe is that it can also be used as the starting point for many other chicken and leek recipes. Recipes with chicken are so versatile but there is something special about this delicious sauce and tarragon chicken. 

If your after chicken thats a little less saucy, why not try my easy roast chicken recipe? or for more dinner inspiration check out my dinner ideas for two collection.

Chicken and Leeks Recipe Ingredients

For this delightful chicken and leeks recipe you will need:

• Oil
• Chicken breasts
• Salt and pepper
• Lemon juice
• Leeks
• Garlic
• Plain flour
• Chicken stock
• Milk
• Wholegrain mustard
• Creme fraiche
• Fresh tarragon

TIP: Leeks are a delicious vegetable full of wonderful flavour, but they are grown in the ground in sandy soil. They need a good cleaning before you use them for cooking. If you’re not sure how to clean leeks, it’s easy—give them a good rinse under cold water to remove dirt or sand.

TIP-Creme Fraiche: You may substitute sour cream or plain yogurt for creme fraiche if you are unable to find it.

You could also use ramps to put a spin on your chicken and leek recipes by making this a ramps recipe. What are ramps: ramps are essentially wild leeks with a strong, delicious flavour similar to onions that’s stronger than leeks.

What herbs go with chicken?

Chicken goes well with so many herbs, in particular rosemary, garlic, thyme, oregano and coriander. It also works really well with tarragon, which is what is used in this chicken and leek recipe. The sweet aniseed flavour of tarragon also works really well with the creamy, mustard flavoured chicken and leek broth. I use a similar combination of flavours in my mustard and tarragon chicken bliss recipe.

How to Cook Leeks with Chicken

1. First prepare the chicken: Place cling film under and over the chicken breasts and the bash with a rolling pin to flatten the meat to around half a cm in thickness.
2. Drizzle oil over the chicken and then season with salt, pepper and lemon juice
3. Place a large frying pan on the heat and then add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set to one side.
4. Next prepare the chicken and leek broth: Using the same pan, add a little more oil and then gently fry the chopped leeks
5. Whilst the leeks are cooking add some finely chopped garlic and stir in well.
6. Once the leeks have softened stir in 2 tablespoon flour and then gradually add the stock and milk.
7. When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes.
8. After 20 minutes remove the lid and stir 1 teaspoon of wholegrain mustard and 3 tablespoon of creme fraiche into the chicken and leek broth.
9. Finish by stirring in some fresh tarragon leaves.
10. Serve with your choice of veg or potatoes.

What can I make with chicken and leeks?

This recipe can be used as the starting point to create a variety of chicken and leek recipes. This includes: chicken and leek pie, chicken and leek soup and chicken and leek pasta. For the chicken leek pie and chicken leek soup the cooked chicken will need to be removed and shredded and the remaining ingredients should be reduced down for the pie or blended (smooth or chunky) for the soup. The chicken can also be shredded for chicken leek pasta but also works with the whole breast served on top of the pasta.

What to Eat with Chicken and Leeks

This recipe works really well with a simple vegetable accompaniment such as green vegetable salad, green bean almondine or honey glazed carrots and parsnips. Chicken and leeks also goes amazingly well with any type of potato, try it with foil pack potatoes or Irish mashed potatoes.

Chicken breast recipes for dinner are so versatile and a perfect solution when you are looking for easy dinner ideas for the family. Try this simple chicken and leeks recipe at home for your next cosy night in – you won’t be disappointed.

📖 Recipe

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Chicken and leek recipe

A simple chicken and leek recipe made with flavoursome broth, perfect as it is for an easy dinner or use as a tasty base for chicken pie or chicken and leek pasta.

Course Dinner, Main Course, tea

Cuisine British

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 286.1kcal

Author By: Debbie Jones

Equipment

• chopping board
• cling film
• rolling pin
• large pan

Ingredients

• 1 tablespoon Oil
• 4 Chicken breasts (575g)
• Salt and pepper
• Juice from half a lemon
• 2 Leeks quartered length ways and then roughly chopped (275g)
• 1 clove Garlic finely chopped
• 2 tablespoon Plain flour
• 450 ml Chicken stock
• 150 ml semi skimmed Milk
• 1 teaspoon Wholegrain mustard
• 3 tablespoon Creme fraiche
• Handful fresh tarragon leaves (20g)

Instructions

First prepare the chicken:

• Place cling film under and over the chicken breasts and the bash with a rolling pin to flatten the meat to around half a cm in thickness.
• Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Flip the chicken over and repeat.
• Place a large frying pan on the heat and then add the chicken breasts. Cook on each side for 2-3 minutes or until golden brown. Then remove from the pan and set to one side.

Next prepare the chicken and leek broth

• Using the same pan, add a little more oil and then gently fry the chopped leeks.
• Whilst the leeks are cooking add some finely chopped garlic and stir in well.
• Once the leeks have softened, stir in 2 tablespoon flour and then gradually add the stock and milk.
• When the broth starts to simmer return the chicken to the pan and cook with the lid on for 20 minutes.
• After 20 minutes remove the lid and stir 1 teaspoon of wholegrain mustard and 3 tablespoon of creme fraiche into the chicken and leek broth.
• Finish by stirring in some fresh tarragon leaves before serving with your choice of veg or potatoes.

Video

Notes

Click here to see traffic light nutritional info for this recipe

TIP: Leeks are a delicious vegetable full of wonderful flavour, but they are grown in the ground in sandy soil. They need a good cleaning before you use them for cooking. If you’re not sure how to clean leeks, it’s easy—give them a good rinse under cold water to remove dirt or sand.

TIP-Creme Fraiche: You may substitute sour cream or plain yogurt for creme fraiche if you are unable to find it.

You could also use ramps to put a spin on your chicken and leek recipes by making this a ramps recipe. What are ramps: ramps are essentially wild leeks with a strong, delicious flavour similar to onions that’s stronger than leeks.

Nutrition

Serving: 391g | Calories: 286.1kcal | Carbohydrates: 9.6g | Protein: 40.6g | Fat: 9.7g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4g | Sodium: 440mg | Fiber: 0.6g | Sugar: 3.7g

I first shared this Chicken and leeks recipe on the Sunday Supper Movement site where I am a contributor.

The post Chicken and leeks recipe appeared first on ProperFoodie.

Chicken fajita platter

Happy New Year!

My first creation of the year is this delicious (and healthy) fajita spiced chicken platter. Its loaded with chicken and rice, which are both smothered in the rich flavours of cumin and paprika - yum! The addition of the salad gives an extra crunch and the creamy avocado complements the spicy fajita sauce perfectly. It might just be the perfect healthy dish needed to kick-start 2016!

I’m always up for a platter of food, be it at home or dining out. I’d like to think this is because I enjoying sharing my dinner 🙂 …but it’s more likely because I enjoy the super large quantity that’s presented on arrival of said platter. And yes I’m first to start and more often than not; last to finish 🙂

Chicken fajitas

So this dish takes all the main ingredients of chicken fajitas (minus the wrap) and lays out all its colourful ingredients on one mouth-watering platter; all you need to do is dive in with a fork.

So we already know how well a smoky fajita sauce combines oh so well with chunks of juicy chicken and crunchy bell pepper, particularly when topped with guacamole, cheese, salsa, sour cream...and anything else with an extra boost of calories and fat that I can get my hands on. However, as it is New Year and overindulgence was on the cards last months, this recipe tries to keep only the healthy elements without cutting back on taste. The serving of avocado on a bed of lettuce provides a lovely alternative to guacamole and the helping of rice not only soaks up any escaping drizzles of fajita sauce but also saves on the need for any tortilla wraps. Healthy but by no means boring!! Enjoy!

Wraps

If your after something with wraps then why not try chicken tinga burritos, paprika chicken wraps or beef brisket burritos.

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Fajita Spiced Chicken Platter

Spicy fajita chicken salad served with rice.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author By: Debbie Jones

Ingredients

For the Fajita sauce:

• Juice of 1 lime
• 1 tablespoon rapeseed oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander

For the platter:

• 2 chicken breasts sliced into strips along the width of breast
• 1 red onion cut into eighths
• ½ red pepper cut into 3cm chunks
• ½ orange pepper cut into 3cm chunks
• 1 red chilli deseeded and sliced
• 250 g rice
• Iceburg lettuce
• Avocado stone removed and sliced
• Lime wedges to serve

Instructions

• First mix the sauce in a bowl by combining the lime juice, oil and spices. Season the sliced chicken then add to the sauce and mix well to ensure chicken is fully coated.
• Heat a large frying pan or wok. Once hot, pour in the chicken and bring sauce to a simmer and cook chicken for 5 minutes.
• Next add the onion, chilli and peppers to the pan. Mix well to coat vegetables with the sauce then cover with a lid and leave to simmer for 10 minutes, stirring occasionally.
• Meanwhile, cook the rice according to the instructions and prepare the salad. If serving up on a platter; simply arrange a few lettuce leaves on the top third of the board and cover with slices of avocado. Finish off with a drizzle of olive oil and season with salt and pepper.
• Once the rice is cooked, drain and spoon out along the bottom third of the board. Check the chicken and veg are thoroughly cooked then spoon out down the middle section of the board. Cut a couple of limes into wedges and dot around the edges of the board before presenting in the middle of the table.

The post Fajita Chicken salad appeared first on ProperFoodie.

When Christmas is over, the decorations are away and all the pretty colourful lights have been taken down. Winter is truly upon us and there’s nothing on the horizon to cheer us up. On top of all this doom and gloom there always seems to be an abundance of chocolate and sugary snacks knocking about, not that this is all bad news, we all need a bit of chocolate in our lives! But for me, the aftermath of Christmas seems to create a hungry, chocolate-eating monster, which is never satisfied and forever aggravated by the constant supply of leftover Christmas treats.  And yet we’re all supposedly on “New Year, New Me” diets. Its probably the worst time to go on a diet, when all I ever want in January is a huge pile of mash with lashings of onion gravy followed by 3 Terry's chocolate oranges and a couple of mint matchmakers, hmmmmm.

But, people, let’s not despair, instead let’s get out a humongous bowl of chicken and wild rice mulligatawny soup and laugh in the face of coldness and darkness. Rejoice in the bright colours and nutritious goodness of the chicken, wild rice, carrots, tarragon, and curry powder. Spring will be here before we know it!! …..and so will August and our wedding!! So I best put those chocolates to the back of the cupboard and then get thinking about my waistline and the dress I hope to look ‘oh so graceful and fairy like’ in. So once the choccies are out of sight and out of mind, full attention can be given to the healthy stuff and the best way to make it tasty and comforting.

How to make Mulligatawny soup

The recipe for this bowl of mulligatawny soup, is really simple and includes plenty of veggies and protein to get anyone back on the right track. Best of all its one of those recipes that can hoover up all the leftover bits and bobs, including leftover turkey if you want to swap that in for the chicken. You can even include veggies that are on the cusp of, or just over, their best before dates. As this is a soup and everything is thrown in the pot and simmered down, veggies can be limp and lifeless when they go in the pan and with a bit of love and a good mix with some curry powder, they can be revitalised into what is now my favourite winter meal.

Ingredients for mulligatawny soup

My personal must-have  ingredients for this dish are green, Golden Delicious apples, which melt into a sweet, mushy sauce; and carrots cut into thin, stubby batons, which soften-up during cooking and pair amazingly well with the sweet apple and aniseed flavoured tarragon. However, if you don’t have apples and tarragon you can swap for dried fruits (currants, apricots) and fresh coriander, which tastes just as good.  The main staples for my version of this great Indian classic are shredded Chicken and a mixture of long grain and wild rice. However, any variations can be used for this: leftover turkey or pork meat, chunks of white fish such as cod or haddock, white rice, wholegrain rice, small pastas (orzo, macaroni) or even diced potatoes and sweet potatoes. Open your fridge and cupboards and find the best veggies and carbs that will make your kind of mulligatawny!

For an extra treat, serve up this soup with my easy homemade bread rolls.

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Mulligatawny Chicken and Wild Rice Soup

A warming chicken and wild rice mulligatawny soup perfect for a cold winters night and great for using up leftover meat and veggies

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Calories 292kcal

Author By: Debbie Jones

Ingredients

• 1 tablespoon Olive oil
• 2 Onions finely chopped
• 1 Garlic clove finely chopped
• 1 large carrot peeled and chopped into small batons
• 1 green apple cubed
• 150 g of long grain and wild rice
• Splash of white wine
• 700 ml Chicken stock
• 2 tablespoon Curry powder
• 1 teaspoon Ground coriander
• 2 teaspoon Black onion seeds
• 1 tablespoon brown muscovado sugar
• 200 g Chicken or turkey meat shredded
• 1 tablespoon Plain flour
• Handful of fresh tarragon leaves
• Seasoning
• Harissa paste or fresh chilli for extra flavour and heat if desired

Instructions

• Heat the oil in large pan. Gently fry the onions and garlic until soft. Add the uncooked rice to the pan and stir well ensuring each grain is coated in oil. Keeping the pan on a medium heat and add the splash of wine and half the stock. Then add the carrot, apple, curry powder, ground coriander, onion seeds and sugar. Bring to the boil and then simmer.
• Top up with the remaining stock as required. Once all the stock has been added mix in the chicken or turkey and continue to simmer and reduce. After the 30 minutes check the consistency. If the soup is thinner than you would like make a paste using the tablespoon of plain flour and a little cold water. Add the paste to the soup and stir continuously until it thickens. Add more flour paste if required. If your soup is too thick add water until you are happy with the consistency. Always check the taste and add more spices if the taste has been watered down.
• Taste the soup and season if desired. At this point the soup can be transferred to seal-able containers, left to cool and then frozen. If serving immediately, divide into bowls and top with fresh tarragon. If desired a tablespoon of harissa paste or fresh chopped chillies can be stirred in just before serving to give extra flavour or heat.

Nutrition

Serving: 410g | Calories: 292kcal | Fat: 7.4g

Nutritional Info

**Estimated nutritional information per serving of chicken mulligatawny and per 100g of Chicken mulligatawny. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

The post Mulligatawny Chicken and Wild Rice Soup appeared first on ProperFoodie.

Chicken and almond Curry

Sometime the body craves a good old British curry and our tummies will not be satisfied with anything less.

With takeaways and curry houses all over the place, its no hardship to pop out and fulfil that need to gorge on a rich lamb rogan josh or creamy chicken korma. And of course there's always plenty of room for popadums, and samosa,  and naan bread. . . and you can't just get one type can you - - you have to try the peshwari naan and the chilli naan and ooh what about a coriander naan  🙄

It can all get out of control very quickly. Trust me I know - I have been there, I have walked the dark path of shame the next morning with a slight garlic hangover and huge bloated belly.

So, what to do?? Obviously you know I'm going to tell that you can make it yourself. And homemade curry is one of the most satisfying things to eat, once you've gone to the effort of making it! My usual chicken tikka curry, although fantastic, does take a while to make and does including the making of your own tikka paste. Likewise for my super authentic Thai green curry with Thai green curry paste, Thai red curry with Thai red curry paste and Massaman curry with Massaman curry paste. All very nice, and great if you have the whole day to cook and you're after a romantic dinner recipe for a cosy night in. But not great when its late and you need a curry - right now.

The point of this recipe was to create a tasty authentic curry dish, with minimal ingredients and time, but maximum flavour and enjoyment. The fact that this can also be thrown into one pan really saves on time and washing up. I do like a one pan meal and even like to make my own fish biryani rice dish in the tradition dum way (steaming everything in one pot).

Easy chicken curry ingredients

So here they are - the basic ingredients needed to make a great, simple, healthy and super quick chicken curry

• Chicken breast
• Bell pepper
• Tinned tomatoes
• Curry powder
• Ground almonds
• Garlic
• Juice of half a lemon
• Fresh coriander
• Flaked almonds

No coconut milk, or yogurt or cream or lashings of oil. This is curry, at its best, without the overload of fat and calories.

How to make quick chicken curry

To make this dish, all you need to do is pop everything into one big pan. - I promise its that straight forward. I usually start by sprinkling the raw chicken with the curry powder and adding a bit of seasoning.

The chicken is then quickly fried off in a hot griddle pan with the addition of fresh coriander stalks. The griddle pan really speeds up the cooking process and is what makes this recipe 'super quick'.

Once the chicken is browned off and cooked through, everything else is added to the pan - in no particular order. Then stirred and simmered for a few minutes - so it looks like this ↓

YUMMY!!

How do I make my chicken curry sauce thicker?

The griddle pan is also really useful for helping to create a nice thick sauce, as it quickly evaporates away any excess water from the tinned tomatoes.

And thats it - done - serve up, top with yogurt and toasted, flaked almonds (optional!!) and tuck in!

I personally find this chicken curry to be fantastic on its own, particularly if its mid week and I'm trying to eat healthily. However, a bit of rice or roti bread will help make this a truly, great Indian feast.

Other chicken recipes you can make in a hurry

• Cajun chicken pasta
• Sesame seed chicken
• Dragon chicken
• Sweet and sour chicken
• Chicken and Leek recipe
• Homemade chicken noodle soup
• Chicken pesto pasta
• Italian Chicken Cacciatore
• Spicy chicken soup
• Paprika chicken wraps
• Chicken satay

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Quick Chicken and Almond Curry

Its time for curry!! A one pan meal, prepared and cooked in under 30 minutes with all the taste and flavour of an Indian take away.

Course Dinner, Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 453.6kcal

Author By: Debbie Jones

Ingredients

• 400 g Chicken breast diced fat trimmed off
• 30 g fresh coriander separate the stems from the leaves
• 2 teaspoon medium curry powder
• 2 cloves of garlic crushed
• Sea salt and Black pepper
• Half tablespoon olive/coconut oil
• 400 g tinned chopped tomatoes plus 1 can refilled with water
• 20 g ground almonds
• 100 g orange bell pepper roughly chopped
• juice of half a lemon

Optional:

• 1 tablespoon fat free Greek Yogurt
• 10 g Toasted almond flakes

Equipment:

• Griddle pan

Instructions

• For best and quickest results use a large griddle pan for cooking. Food items will cook a lot quicker using this method so remember to check and stir regularly.
• 1.Firstly prepare the fresh coriander by separating the stems from the leaves. Place the leaves to one side for later. Finely chop the stems and also place to one side.
• 2.Next dice the chicken into 2cm cubes and place in a large bowl. Add the curry powder, coriander stems, crushed garlic, salt and pepper and mix well to fully coat in the seasoning.
• 3.Place the griddle pan on a medium-high heat and add the oil. Then add the seasoned chicken to the griddle pan and fry off evenly, using a wooden spoon to stir and turn the chicken. Once the chicken is cooked and a golden brown colour on all sides, add the bell pepper, tinned tomatoes, ground almonds, and stir well. Refill the tomato can with tap water and place to one side.
• 4.Bring the curry to a gently simmer and cook for 5-10 minutes. Place a lid over the pan during this time, if you have one. Check regularly and gradually add the water from the tomato can if the sauce begins to get too dry.
• 5.Add the lemon juice, stir and remove from the heat.
• 6.Taste and add more seasoning or lemon juice if desired.
• 7.Finally, roughly chop the coriander leaves and add to the curry before serving.
• Serve in bowls topped with yogurt and flaked almonds.
• NB: If cooking up a large batch the curry can be transferred to sealable containers and frozen for up to 3 months.

Notes

Click here to see the traffic light nutritional information for this recipe>>

Nutrition

Serving: 493g | Calories: 453.6kcal | Carbohydrates: 12.9g | Protein: 69.8g | Fat: 14g | Saturated Fat: 4.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 560mg | Sugar: 10.5g

The post Quick Chicken and Almond Curry appeared first on ProperFoodie.

Chicken Satay

Chicken Satay is the perfect summer comfort food. Its warm and creamy, yet light and refreshing, with plenty of Asian flavours knocking about to ensure your tastebuds will not be disappointed. Sauces, condiments and dressings can sometimes be the trickiest part of a recipe, but often this is the very thing that makes a meal really great. This satay sauce is so quick and so simple that it leaves no excuses for not turning a simple piece of Chicken into a really fantastic dinner.

And just to show off how easy and super duper this dish really is, and to let you know how much I love it, theres not 1 but 2 videos below. Thats right - I'm getting super fancy now with videos as well as photos!!

Satay Ingredients

My satay sauce requires no more than soy sauce, peanut butter and tahini with a teaspoon of coriander, a squeeze of lime juice and grated ginger and garlic.

Quinoa Salad

Because this is most definitely a summer dish, I love to serve my chicken satay with a full flavoured quinoa salad.

Fluffy quinoa mixed with squash, mint and edamame beans help keep this salad bright, refreshing, healthy and of course mega tasty.

Quinoa is one of the easiest grains to cook. Just cover with stock, pop on a lid, simmer for 15 minutes or until all the liquid has been absorbed, then set to one side with the lid on for 10 minutes, before fluffing up with a fork.

To make this recipe even more lovable and mid-week worthy; make the sauce ahead of time and use as a marinade for the chicken until you are ready to cook. The quinoa salad will also keep well in the fridge, if made the day before.

If you love this satay sauce recipe, check out my easy tikka paste recipe which is also great with chicken and good to keep handy in the fridge.

**Estimated nutritional information per serving of chicken satay and quinoa salad and per 100g. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

Watch how to make squash and edamame quinoa salad

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Chicken Satay and Quinoa Salad

Juicy chicken breasts smothered and baked in a sweet satay sauce, with a good helping of squash and edamame quinoa salad and extra sauce for dipping

Course Dinner, lunch

Cuisine Asian, Indonesian

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 People

Calories 586kcal

Author By: Debbie Jones

Ingredients

For the Chicken Satay

• 2 Chicken Breasts
• 1 clove garlic
• 2 cm piece of ginger peeled
• 1 teaspoon ground coriander
• 1 tablespoon light soy sauce for gluten free recipe check soy sauce is a gluten free version
• 2 tablespoon smooth peanut butter
• 2 tablespoon Tahini
• 1 Juice of lime
• 50 ml cold water

for the quinoa salad

• 100 g dried quinoa
• 500 ml veg stock
• ½ Juice of lime
• 150 g butternut squash - skin removed and squash cubed
• 50 g edamame beans
• Handful of fresh mint leaves
• Black pepper

To Garnish

• Extra mint leaves
• Chopped cashew nuts
• Fresh cornflowers if desired

Instructions

• Pre heat the oven to 180 degrees C

For the Chicken satay

• In a large bowl grate the ginger and garlic, then add the dried coriander, soy sauce, peanut butter, tahini, lime juice and water. Whisk together well until smooth a creamy. Spoon out a few large spoonfuls of the satay sauce and set to one side to serve as dip later on.
• Using a sharp knife score one side of the chicken breasts with 3 diagonal cuts (this allows the satay to soak into the middle of the chicken). Place the chicken into the bowl of sauce and coat well. Cover the bowl and place in the fridge to marinade for at least 30 minutes, if you have time marinate over night.

For the Quinoa salad

• Place the cubed squash on a baking tray, drizzle with olive oil and sprinkle over the paprika. Place in the pre heated over and bake for 20 minutes. Check half way through and turn.
• Meanwhile put the quinoa in a small pan, cover with the stock and pop on a lid. Bring to the boil and then simmer for 15 minutes or until all the water has absorbed. Take off the heat, add juice from half a lime and set to one side with the lid still on for 10 minutes. Then fluff up with a fork, and add the baked squash, edamame beans, mint leaves and black pepper. Mix carefully with a fork. Keep in the fridge until you are ready to serve.

To cook the chicken:

• Transfer the chicken to an oven proof dish and pour over any excess sauce. Place in the middle of a pre heated oven and bake for 25-30 minutes. Remove from the oven and slice in half on the diagonal, check its cooked through.

To serve

• Spoon out the quinoa salad and place the chicken on top before finishing off with chopped cashews, cornflower petals and extra wedges of lime.

Video

Notes

Click here for traffic light nutritional Info for this recipe >>

Nutrition

Serving: 393g | Calories: 586kcal | Carbohydrates: 42.4g | Protein: 48.5g | Fat: 26.2g | Saturated Fat: 5.5g | Polyunsaturated Fat: 8.4g | Monounsaturated Fat: 10.3g | Fiber: 5g

I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #CookOnceEatTwice hosted by seachingforspice, and #recipeoftheweek hosted by aMummyToo.

The post Chicken Satay and Quinoa Salad appeared first on ProperFoodie.

Healthy Turkey Meatballs in a Moroccan meatballs sauce is definitely one of the best ways to enjoy minced turkey. The fact that its high in protein and low in fat is just an added bonus, because these amazing meatballs in this delicious Moroccan sauce taste incredible.  A good helping of meatballs and giant couscous contains less than 500kcal, under 2g of saturates, and 2 portions of veggies.

For another Moroccan twist on the nutritious turkey why not check out my Slow Cooker Turkey Tagine?

Meatball sauce

I just love Moroccan Tagine flavours, all that warm, rich, sweet flavour, with prunes and root veggies, and yummy couscous on the side. Its all so moreish and wonderful. For my Moroccan style meatball sauce I use chicken stock, passata, ras el hanout paste, ginger and mixed spice.

A bonus about this dish is that the Moroccan sauce is separate and so its up to you whether the whole lot goes all over the meatballs, or of its drizzled on top of the couscous, or if its kept to the side as a dip.

Personally, I prefer the whole lot poured all over the meatballs with a bit of creme fraiche on the side.

Turkey Meatballs with Moroccan Couscous recipe ingredients

The ingredients you will need to make this recipe are:

1. In a large bowl mix together the turkey mince, egg, prunes and breadcrumbs.
2. Use your hands to form small meatballs from the turkey mixture. Place shaped meatballs onto the large plate.
3. Place a griddle pan on a high heat and add a drizzle of olive oil.
4. Gently transfer the meatballs to the heat pan and brown all over - turn the meatballs to give an even colouring
5. For the sauce add the stock, passata, ras el hanout paste, ginger and mixed spice to a small bowl or jug - mix together well and then pour over the meatballs
6. Add the Place a lid over the meatball pan and simmer them in the sauce for a good 10 minutes. Ensure meatballs are cooked through (nice a firm) before serving.

How do you keep meatballs from falling apart?

The key to making your meatballs hold together is the egg and the breadcrumbs.  The egg and the breadcrumbs combine to bind the meatballs but too many breadcrumbs can dry the meatballs too much and cause the to break.  The breadcrumbs should be added to a meatball mix until it can be shaped without feeling too soggy.  When these meatballs are browned you should have achieved the Best Turkey Meatballs!

Can you cook meatballs from frozen?

The meatballs in this recipe can be made ahead of time and frozen for a quick evening meal any day of the week.  Meatballs should be cooked in the sauce and then cooled and frozen immediately.

The meatballs will keep in the freezer for around 3 months but should be consumed sooner if possible.

Defrost the meatballs and reheat in a pan or a wok until piping hot throughout. serve and enjoy.

The couscous is a really simple salad, which is the perfect accompaniment to these Moroccan meatballs. The veg and chickpeas are roasted in the oven, whilst the giant couscous simmers on the hob. When ready, just mix together and serve.

Absolutely stunning - I could eat these Moroccan meatballs all day long.

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Turkey Meatballs with Moroccan Couscous

Course Dinner, Main Course

Cuisine Moroccan

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 495kcal

Author By: Debbie Jones

Ingredients

For the Cous Cous Salad

• 150 g Courgette diced
• 150 g aubergine diced
• 100 g red onion
• 210 g tinned chickpeas 130g drained
• Drizzle of oil
• Black pepper
• 170 g Giant CousCous I used Merchant Gourmets giant couscous
• 250 ml chicken stock

For the meatballs

• 500 g minced Turkey
• 1 medium egg whisked
• 40 g breadcrumbs
• 130 g pitted prunes roughly chopped
• 200 ml passata
• 200 ml chicken stock
• 4 teaspoon Ras el hanout paste available in most supermarkets
• 0.5 teaspoon ginger
• 0.5 teaspoon mixed spice

Instructions

• Pre heat the oven to 180 degrees C

For the Couscous Salad

• Place the diced courgette, aubergine, red onion and chickpeas into a large bowl. Add the oil and pepper then mix together well ensuring the vegetables are well coated with the oil. Next transfer the veggies onto a baking tray and spread out. Place the tray in the centre of the oven and bake for 20-25 minutes. Check half way and turn with a spatula.
• Meanwhile place the couscous in a small saucepan add the stock, cover with a lid and then place on a medium heat. Bring to the boil and simmer for 8 minutes. Remove the pan off the heat and leave to stand with the lid on for at least 5 minutes. drain off any water still remaining and then fluff the couscous with a fork.
• Once the veggies are cooked remove from the oven and mix in with the cooked couscous - set to one side ready to serve later on.

For the meatballs

• In a large bowl mix together the turkey mince, egg, prunes and breadcrumbs. Place a large empty plate or tray at the side of the bowl.use your hands to form small meatballs from the turkey mixture. Place shaped meatballs onto the large plate. Once all the turkey has been made into meatballs place a large frying pan or griddle pan on a high heat and add a drizzle of olive oil. Gently transfer the meatballs to the heat pan and brown all over - use tongues to constantly turn the meatballs to give an even colouring all over. Remove from the heat.
• Next add the stock, passata, ras el hanout paste, ginger and mixed spice to a small bowl or jug - mix together well and then pour over the meatballs (hold back some of the sauce and heat separately if you would like some for the couscous or some to use as dip). Place a lid over the meatball pan and simmer them in the sauce for a good 10 minutes. Ensure meatballs are cooked through (nice a firm) before serving.
• Serve the meatballs alongside the couscous salad with chopped parsley and creme fraiche.

Video

Notes

click here for traffic light nutritional info for this recipe

Nutrition

Serving: 1g | Calories: 495kcal | Carbohydrates: 59g | Protein: 43g | Fat: 7.1g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2.4g | Fiber: 4.4g

The post Turkey Meatballs with Moroccan Couscous appeared first on ProperFoodie.

Spicy Chicken Soup with yellow and green split peas

If you're ever in need of a recipe that will feed a crowd but isn't the usual hot pot, chicken tikka masala curry or chilli con carne, then a spicy chicken soup, which is actually more of stew, will always do the job. This particular soup is also bulked up with split peas, which soak up all the spicy Indian flavours and also adds a wonderful texture to the soup.

What do you put in a homemade chicken soup?

Generally when it comes to chicken or turkey soup  - anything goes. Its great for using up leftovers and clearing out the fridge. So its especially good at Christmas when theres plenty of leftover turkey and veggies. So even though its not written in the recipe - if you have leftover carrots, leftover leeks, leftover potatoes - whatever - chuck em in!

In the recipe below I've actually stayed more true to a tarka dahl type curry - using onions, tomatoes and pulses as the base of the dish. But the beauty of this soup is that you can choose what goes in and what stays out. And that includes the spices. . . . Theres a great article here: for inspiration on different spices and how you can use them.

How do you make spicy chicken soup?

If you are using leftover chicken or turkey then this goes in towards the end of the recipe. Same goes for raw chicken accept a little prep is required before hand, where the chicken is seared off in a pan first. The rest of the ingredients, apart from the split peas, all go into one big pan and are cooked down into a soup. The split peas are boiled in water in a separate pan for around 45 minutes to ensure they are nice and soft before being mixed into the soup.

How can I spice up a chicken soup?

If you have ever asked yourself this question then this recipe is your answer! Turmeric, garam masala, cumin seed, fresh coriander, fresh chilli, and garlic -  all provide an array of spice and flavour and really do boost a chicken soup in both colour and taste. Of course a very similar recipe to this, which will also give the same affect, is mulligatawny soup. - My recipe for this uses carrots, nigella(onion) seeds, and wild rice - love it!! If you're after a more mellow soup why not try tuscan ribollita soup, leek and potato soup or creamy cauliflower soup.

This soup is made extra special with the toppings of creme fraiche, spring onion and fresh coriander - It just wouldn't be the same without these 🙂 Enjoy!!

OTHER SPICY RECIPES:

• Thai red curry
• Thai red curry paste
• Thai green curry
• Thai green curry paste
• Massaman curry
• Massaman curry paste
• Thai yellow curry paste
• Chicken tikka masala curry
• Homemade Tikka masala paste
• Fish biryani
• Quick chicken and almond curry
• Spicy chicken soup
• Mulligatawny chicken and wild rice soup

For more recipe ideas for a cosy night in have a look at my romantic dinner recipes post.

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Spicy chicken soup

A delicious spicy chicken soup crammed full of Indian spices, off-set by sweet vine tomatoes and cooling creme fraiche. With the addition of both yellow and green spilt peas this filling soup not only satisfies the hungriest of crowds but also ticks the box for a healthy and nutritious meal. And if thats not enough - its also great for using up leftover turkey or leftover chicken!!

Course Appetizer, Main Course, Soup, starter

Cuisine British, Indian, leftovers

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 470kcal

Author By: Debbie Jones

Ingredients

• 200 g yellow split peas
• 200 g green split peas
• 800 g raw Chicken breast or 650g cooked leftover Chicken/Turkey
• ½ tablespoon olive oil (to cook chicken if using raw)
• 1 tablespoon olive oil (for frying off the onions)
• 500 g onion finely chopped
• 3 cloves garlic finely chopped (7g)
• 500 g vine tomatoes quartered and seeds scooped out and discarded.
• ½ teaspoon turmeric
• 1 teaspoon cumin seeds
• ½ teaspoon garam masala
• ½ teaspoon medium curry powder
• Salt and pepper
• 2 green chillies finely chopped (25g)
• 2 tablespoon tomato puree
• 500 ml water

To serve:

• Creme fraiche
• Sliced spring onion
• Fresh coriander

Instructions

• Place the split peas into a medium sized pan, cover with double the amount of water, bring to the boil and simmer for 45 minutes with the lid on (or follow instructions on pack).
• Whilst the split peas are cooking prepare the raw chicken (skip this step if using cooked chicken or turkey): Slice the chicken into 2 cm chunks. Heat up half a tablespoon olive oil in a large frying pan or wok and add the raw chicken. Seal the meat on all sides and fry for at least 5 minutes. Transfer the chicken to a bowl and set to one side.
• Check the split peas - add more water if needed and keep at a simmer.
• Next start to make the soup: In a large pan heat 1 tablespoon of oil. Add the chopped onion and garlic and cook gently until soft. Next add the quartered vine tomatoes (seeds removed), followed by the turmeric, cumin seeds, garam masala, curry powder, and seasoning. Stir well ensuring the spices fully coat the onions and tomatoes. Cook for a further 2 minutes to allow the tomatoes to soften.
• Next add the chopped green chilli, tomato puree and 500ml tap water. Stir well.
• Now mix in the chicken breast that was sealed off earlier. Or if using pre cooked / leftover turkey or chicken now is the time to slice or shred this and add to the soup. Mix well and bring everything to a simmer.
• Finally return to the split peas - taste test to see if they are cooked through and soft. If so, drain and transfer to the soup. Mix well one last time.
• If the soup appears a little thin, continue to simmer on a low heat until reduced down to the right consistency.
• Serve up and top with creme fraiche, spring onions and fresh coriander. Or transfer and store in sealable containers. This soup will keep well in the fridge for up to 3 days or in the freezer for up to 3 months.

Notes

Click here to see the traffic light nutritional info for this recipe

Nutrition

Serving: 460g | Calories: 470kcal | Carbohydrates: 49.7g | Protein: 49g | Fat: 10g | Saturated Fat: 3.4g | Potassium: 240mg | Sugar: 10.2g

The post Spicy Chicken Soup (/leftover turkey soup) appeared first on ProperFoodie.

Sesame chicken

An Asian-inspired sesame seed chicken recipe with finger-licking, sticky, sesame chicken sauce and a serving of perfectly cooked quinoa and Asian greens. This is week-night dinner in its best form. Its quick, healthy and hits the spot if your craving a Chinese takeaway. Takeaway cravings are a regular occurrence in our house. If its not a creamy Thai green or quick chicken curry we're after then we'll almost certainly want fish and chips or pizza. But all of these recipes can easily be recreated at home for a tasty, healthier alternative that won't leave you feeling guilty and bloated.

What is Chinese sesame chicken?

This well known Chinese restaurant dish is usually made with battered chicken, which is deep fried until nice and crispy and then tossed in a sweet and sticky sesame sauce. Now, as good as that is, its not all that healthy. Also, If i'm going to be perfectly honest, I'm not a massive fan of the batter under the sauce, which turns soggy very quickly.

How do you make sesame chicken healthy?

For a healthier version, the chicken can be tossed in paprika and flour, instead of batter, and then stir fried with a small amount of oil instead of deep frying. Although this doesn't provide the same crispy sesame chicken as the takeaway version, it does give a sweet, peppery flavour to the chicken and cooking on a high heat will provide a slight charred crispiness. Delicious. The best part about this version is no soggy batter when the chicken is tossed in the sesame sauce! Hurray!!

What is sesame sauce made of?

The sauce for this sesame seed chicken is a sweet, sticky and savoury sauce made with honey, soy sauce, sesame oil, chilli sauce, rice wine vinegar and garlic granules. The honey in the sesame sauce creates a sticky consistency as it simmers and reduces down during cooking. Many sesame sauce recipes use brown sugar and cornflour for flavour and thickening. But if theres a bit of flour on the chicken initially and if the honey in the sauce is allowed to cook down, then theres really no need for sugar or cornflour.

The below links to Chilli sauce and rice vinegar are an affiliate links – which means that if you click on these links and then purchase a product I’ll get a small commission (at no extra cost to you of course). If you do click through, then thanks for continuing to support my site!

How do you make sesame seed chicken?

1. First make the sesame seed sauce by mixing together light soy sauce, honey, sesame oil, rice wine vinegar (I used Blue Dragon Rice Vinegar), garlic granules and sweet chilli sauce (I used Linghams Chilli Sauce 280Ml).
2. In a separate bowl mix together plain flour, paprika, salt and pepper and then toss with cubed chicken pieces.
3. Stir fry the floured chicken in a hot pan until seared all over and just about cooked through, then add the sesame sauce.
4. Simmer on a medium heat until the sesame sauce starts to thicken.
5. Sprinkle over sesame seeds. Then serve with quinoa or rice and Asian greens (optional)

Sesame seed chicken with quinoa

For a little extra protein I served my sesame chicken with a helping of quinoa. To make the perfect quinoa, cook the quinoa grains in vegetable stock for 15minute, in a small saucepan with the lid on. Use triple the volume of stock to the amount of grains (i.e. if cooking 100g of raw quinoa add 300ml of stock - this does not need to be perfectly accurate and I usually just judge by eye). After 15 minutes remove the pan from the heat and set to one side, leaving the lid on. Let the quinoa rest like this for 10 minutes. This will continue the cooking process without causing the grains to turn to mush and it will also allow any excess stock to soak in. After 10 minutes, remove the lid and fluff the quinoa with a fork before serving.

How can I thicken my sesame chicken sauce?

The honey in the sauce will reduce down as it cooks and allow the sauce to thicken. If you find the sauce has thicken too much and almost disappeared, add a few splashes of water and cook again on a low heat for a couple of minutes. Add more water and cook again if sauce is still too thick. You will find that as the sauce cools it will thicken even more, so if you don't serve immediately you may find you need to add water and cook again to bring it back to life.

Is sesame seed chicken deep fried?

The usual recipe for sesame chicken involves deep frying battered chicken, however, my version uses just flour and paprika and the chicken is stir fried in a small amount of oil.

Can you reheat Sesame seed chicken?

Yes sesame chicken can be reheated if its cooled properly first and then chilled until needed. To reheat add to a pan with a little water and heat gently until piping hot. You may need to add more water if the sauce is too thick. Refrigerate for up to 2 days.

Can sesame seed chicken be frozen?

Yes, once fully cooled sesame seed chicken can be transferred to a sealable container and frozen for up to 3 months. Defrost thoroughly before reheating in a pan as described above.

📖 Recipe

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Sesame Seed Chicken

Sesame seed chicken; sticky, sweet and slightly spicy served with nutty quinoa and stir fried green vegetables. Its ready in 30 minutes, full of flavour, and so much better and healthier than a Chinese takeaway

Course Dinner, Main Course, tea

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 472.6kcal

Author By: Debbie Jones

Ingredients

For the chicken:

• 350 g Chicken breast cubed
• 2 tablespoon plain flour
• 1 teaspoon paprika
• Salt and pepper
• ½ tablespoon sesame oil to stir fry chicken

For the sesame seed sauce

• 3 teaspoon light soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon Sweet chilli sauce (I used Linghams chilli sauce - see link above)
• Splash of rice wine vinegar (I used Blue Dragon Rice Vinegar - see link above)
• ½ tablespoon garlic powder or granules
• 5 g sesame seeds

To serve (optional):

• 80 g raw quinoa cook in 240ml vegetable stock - see above for how to cook the perfect quinoa
• Stir fried green vegetables
• Extra sesame seeds
• Sliced spring onions

Instructions

For the sesame sauce:

• In a small bowl mix together the light soy sauce, honey, sesame oil, sweet chilli sauce (I used Linghams Chilli Sauce 280Ml), rice wine vinegar, and garlic granules. Set to one side.
  

For the sesame chicken:

• In a separate larger bowl mix together plain flour, paprika, salt and pepper and then toss with cubed chicken pieces.
  
• Stir fry the floured chicken in a hot pan with sesame oil until seared all over and just about cooked through.
  
• Next add the sesame sauce to the chicken and simmer on a medium heat until the sesame sauce starts to thicken.
• Sprinkle over sesame seeds and mix in.
  
• Then serve with quinoa or rice, Asian greens (optional) and extra sesame seeds for topping.
  

Video

Notes

Click here to view the traffic light Nutritional info for this recipe

Nutritional info above is for one serving of sesame chicken with a helping of quinoa.

Nutrition

Serving: 414g | Calories: 472.6kcal | Carbohydrates: 40.2g | Protein: 53.9g | Fat: 12.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 4.3g | Sodium: 1160mg | Sugar: 9.6g

The post Sesame Seed Chicken appeared first on ProperFoodie.

Chicken Cacciatore

Chicken cacciatore is a proper Italian classic and just like spag bol (ragu), risotto and pizza, its a dish that most British households are happy to adopt. Even in the warmer months this easy chicken cacciatore can be such a delight at the end of the day. It may be a hearty stew but the aromatic and earthy flavours of olives and rosemary means it will fit well with a herbed rice dish or some buttered new potatoes. If it does happen to be freezing outside and blowing a gale - then of course this just has to served with a huge pile of creamy mash potatoes. Either way, you're sorted with a fantastic meal.

Why is it called chicken cacciatore?

This simple Italian chicken stew goes back to the roots of Italy, when hunters used to make this dish with the basic ingredients they had to hand. In Italian 'cacciatore' means 'hunter' and so this dish is sometimes referred to as hunters chicken stew. Hunters style means to be prepared with onions, tomatoes, mushrooms, herbs and sometimes wine. I'm assuming the 'sometimes' means that wine was added when it was available - so, of course, in my version there is plenty of wine 🙂

What wine goes with chicken cacciatore?

As cacciatore is Italian it would be best to make with an Italian wine. My all time favourite Italian wine is Valpolicella, in particular the valpolicella amarone. Ben and I got married in this region of Italy and had this wine served at our wedding breakfast along with a fantastic amarone risotto. The Valpolicalla classico, ripasso or amarone would work well in this dish due to the robust, rich flavours. However, a full bodied montepulciano or  sangiovese would also work really well. If you don't have an Italian wine to hand then any other full bodied wine will be fine, perhaps try with a malbec or strong merlot.

What is traditionally served with this dish?

Traditionally an Italian chicken casserole is served with fresh pasta - of course. Usually spaghetti, tagliatelle or fettuccine. However, as mentioned earlier, I tend to go with something that will match the time of year. As we are now heading into summer I like to make this dish with herbed rice, which is long grain and wild rice mixed with sea salt and freshly chopped parsley.

How long will it last in the fridge?

A chicken dish will last 1 to 2 days in the fridge depending on how fresh the chicken was when it was cooked. Chicken cacciatore can also be frozen in a sealed container, but it must be cooled first. Freeze for up to 3 months and thoroughly defrost before heating through until piping hot.

Serve

Serve this dish with your preferred side and top with fresh parsley. Enjoy!

📖 Recipe

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Italian Chicken Cacciatore

Easy Chicken cacciatore, a slow cooked, Italian, red wine chicken stew. With all the ingredients of an authentic hunters style stew.

Course Dinner, evening meal, tea

Cuisine Italian

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 418kcal

Author By: Debbie Jones

Ingredients

For the Chicken Stew:

• 2 tablespoon olive oil
• 750 g Chicken breast (4 breast)
• 2 tablespoon Plain flour
• 200 g Shallots, peeled and left whole (20 Shallots or small onions)
• 2 Cloves garlic finely chopped
• 200 ml Italian full bodied red wine
• 160 g Baby tomatoes
• 2 tins chopped tomatoes
• 2 tablespoon Tomato puree
• 160 g mushrooms, roughly chopped into quarters
• 3 Sprigs of fresh rosemary
• 2 Bay leaves
• 1 Handful Green and black whole olives, pitted
• Salt and pepper to season
• 1 Handful Fresh chopped parsley to garnish

Instructions

• If slow cooking in the oven, pre-heat the oven to 170 degrees C. Place a casserole dish on the stove top and heat up 2 tablespoon olive oil on a medium heat.
• Slice the chicken breasts into large chunks (I cut each breast into 3), season with salt and pepper and dust evenly with 2 tablespoon plain flour. When the oil is hot; place the chicken chunks in the casserole dish and fry on each side for around 3-4 minutes, or until golden brown. The flour from the chicken will stick to the base of the dish and begin to turn brown - don't panic - leave this for the moment.
• Remove the chicken and place in a bowl and set to one side. With the casserole dish still on a medium add the peeled whole shallots and chopped garlic. Add more olive oil if needed. Cook for a minute or so before adding the red wine. The wine should sizzle as it enters the pan and loosen the brown flour from the base. Use a wooden spoon to fully remove all the flour (deglaze).
• Once the wine has reduced by at least half; add 160g whole baby tomatoes, 2 tins of chopped tomatoes, and 2 tablespoon tomato puree. Mix well and bring to a simmer. 
• Once simmering add 160g chopped mushrooms, 3 springs of rosemary, 2 bay leaves and a handful of green and black pitted olives. Stir well and simmer for a further minute or so.
• Next return the pre cooked chicken to the casserole dish and stir in well. Bring to the boil then clamp on a lid and place in the middle of the oven for 50mins - 1hr. Alternatively transfer to a slow cooker and cook on medium for 3 hours.
• Check the stew after 50 minutes. If it appears ready then taste and season with salt and pepper. 
• Serve the stew with herbed rice or mash or pasta

Notes

Click here to see traffic light nutritional info for this recipe

Nutrition

Serving: 629g | Calories: 418kcal | Carbohydrates: 17g | Protein: 50.1g | Fat: 13g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 7.6g | Sodium: 720mg | Sugar: 11.8g

The post Italian Chicken Cacciatore appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Chicken noodle soup is a great recipe for using up the week’s leftovers. Not only is this soup recipe full of vegetables its also perfect for using the more budget-friendly cuts of chicken, like chicken legs and thighs.

The recipe below uses three large chicken thighs with the skins on, and chopped up onion, carrot and celery. Cooked up in large pan, these ingredients combine to create a full flavoured broth, perfect for holding noodles.

🥘 Ingredients

To make chicken noodle soup you will need:

• Skin on chicken thighs
• Oil and dried rosemary
• Minced garlic
• Onion chopped
• Carrot chopped
• Celery chopped
• Stock cube in water or retail pre-made stock
• Bay leaves
• Dried medium egg noodles
• Salt and pepper
• Fresh parsley

Ingredient notes

Chicken: Any cut of chicken will work well in this recipe from leftover Sunday dinner chicken to freshly cut chicken breast. If you are using cooked leftover chicken, this can just be added at the end.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of soup.

Noodles: Medium noodles are a good option for this recipe as they hold together well in the soup.

🔪 Step by step instructions

1. Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side. 
2. In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
3. Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
4. After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
5. Once the noodles are cooked stir in the cooked shredded chicken and season to taste.
6. Top with fresh parsley and serve.

❓ Frequently asked questions

🍵 Other soup recipes:

• Leek and potato soup
• Cauliflower soup
• Pea and ham soup
• Spicy chicken soup
• Hungarian mushroom soup
• Tuscan ribollita soup
• Roast Pumpkin Soup
• Clam chowder

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

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Chicken Noodle Soup

Homemade chicken noodle soup is a one pan soup recipe made with juicy chicken thighs, wholesome chopped veggies and a flavourful broth. This easy chicken noodle soup is easy to make from scratch and will quickly become a weeknight favourite!

Course Appetizer, Main Course, Soup, starter

Cuisine American, British

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 520kcal

Author By: Debbie Jones

Equipment

• large pan

Ingredients

• 500 g Skin on chicken thighs or chicken breasts, leftover chicken or rotisserie
• 1 tablespoon oil
• ½ teaspoon dried rosemary
• 3 cloves minced garlic
• 120 g chopped onion 1 medium onion
• 150 g chopped carrot 2 medium carrots
• 150 g chopped celery 4 sticks
• 500 ml chicken stock
• 2 Bay leaves
• 180 g dried medium egg noodles
• Salt and pepper to taste
• 4 tablespoon Fresh parsley

Metric - US Customary

Instructions

• Pan fry the chicken thighs in oil and rosemary until skin is browned, then remove the thighs from the pan and set to one side.
  500 g Skin on chicken thighs, 1 tablespoon oil, ½ teaspoon dried rosemary
• In the same pan add the minced garlic, chopped onion, carrot and celery and fry until soft.
  3 cloves minced garlic, 120 g chopped onion, 150 g chopped carrot, 150 g chopped celery
• Add the stock to the vegetables and bring to a simmer. When simmering return the thighs to the pan along with 2 bay leaves, pop on the lid and cook for 20 minutes.
  500 ml chicken stock, 2 Bay leaves
• After 20 minutes, remove the thighs from the pan. Add the dried noodles to the broth and simmer until noodles are cooked through. Separate the chicken meat from the skin and bones and then shred the meat. Skin and bones can be discarded.
  180 g dried medium egg noodles
• Once the noodles are cooked stir in the cooked shredded chicken and season to taste.
  Salt and pepper to taste
• Top with fresh parsley and serve.
  4 tablespoon Fresh parsley

Video

Notes

Chicken: Any cut of chicken will work well in this recipe from leftover Sunday dinner chicken to freshly cut chicken breast. If using pre cooked leftover or rotisserie chicken; skip step 1 and instead of adding the thighs in step 3 just move to adding the noodles. Shred your cooked chicken and add at the end.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of soup. The stock can reduce down quite quickly, so have extra hot water available to top up the soup as it cooks.

Noodles: Medium noodles are a good option for this recipe as they hold together well in the soup.

Does chicken soup help clear colds? Some studies show that chicken noodle soup can help clear nasal passageways, which is helpful when you have a cold. This is thought to be due to the heat, the aroma, and the taste.
This recipe is also generally high in protein, vitamins and minerals, and so provides a well-balanced meal promoting general wellness.

Is this soup gluten free? Egg noodles and some brands of stock can contain gluten. For a gluten free recipe replace the noodles with rice noodles and use a gluten free stock.

How to store? Completely cool then store in air tight container in the fridge for up to 3 days or the freezer for up to 3 months. Noodles tend to not freeze and reheat well. So if you plan to freeze this recipe, leave out the noodles. Instead, add the noodles in when you have defrosted and are reheating the soup. Defrost thoroughly and reheat in a pan until piping hot.

Nutrition

Serving: 476g | Calories: 520kcal | Carbohydrates: 45g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 378mg | Potassium: 752mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6889IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 2mg

This post was first published in Jul 2019. Updated in Nov 2021 with new step by step instructions and expert tips.

I first shared Chicken Noodle Soup on the Sunday Supper Movement site, where I am a contributor.

The post Chicken Noodle Soup appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Thai panang Curry is milder and sweeter than both red and green curry but it still keeps a deliciously creamy and complex flavour. This is thanks to the use of extra ingredients including ground coriander and crushed peanuts. Whats more, these simple additions are easy to get hold of in the shops, so this chicken panang curry is really easy to replicate at home.

This Thai panang curry recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai panang curry you will need:

• 1 tablespoon olive oil
• 600g chicken breast cubed
• 2 carrots peeled and sliced into semi circles (260g)
• 2 orange bell peppers sliced (300g)
• 150g baby corn sliced in half length ways
• 1 red chilli pepper finely chopped 15g
• 2 tablespoon Thai yellow curry paste (homemade or from a jar)
• 1 tablespoon finely chopped peanuts
• 1 tin full fat coconut milk 400ml
• 1 tablespoon flour
• 1 teaspoon golden caster sugar
• Fish sauce to season
• 2 dried kaffir lime leaves
• Fresh basil leaves, plain yogurt and freshly sliced red chilli pepper to serve (optional)

Ingredient notes

Chicken: The chicken can be substitute for your preferred meat or fish. Try with white chunky fish instead, such as cod, haddock or hake.

Carrots, bell peppers and corn: Substitute for your preferred veg. I found that the flavour and colour of these particular veg work really well in panang curry.

Thai yellow curry paste: For best results I recommend making the Thai yellow curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Peanuts: Replace with your preferred type of nut (try with cashews for a creamier flavour) or leave out all together.

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a curry sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

🔪 Step by step instructions

1. Heat ½ tablespoon olive oil in a large shallow pan or wok on a medium heat. Add the chicken and stir fry for a few minutes until browned all over. Remove the chicken and set to one side.
2. Return the pan to the heat and add the remaining ½ tablespoon olive oil. Then add the chopped carrot, bell pepper, baby corn and finely chopped red chilli. Pan fry for a couple of minutes then remove and set to one side along with the browned chicken.
3. Place the pan back on the heat. Add the 2 tablespoon of Thai yellow curry paste and 1 tablespoon of finely chopped peanuts. Stir the peanuts into the paste as it heats. Cook the paste and nuts for 1-2 minutes to allow the flavours to release.
4. Next pour the coconut milk over the paste and stir well to combine into a yellow curry sauce.
5. Heat the sauce gently (do not boil) whilst adding 1 teaspoon sugar, 2 kaffir lime leaves and a good shake of fish sauce (to taste).
6. Next, in a small bowl or ramekin, add a little water to the tablespoon of flour and stir into a loose paste. Pour the paste into the curry. Keep heating the sauce and continue to stir allowing it to thicken.
7. Once thickened return the chicken and veg to the sauce and stir well.
8. Bring the curry to a gentle simmer then place on a lid and continue to simmer gently for 10 minutes or until chicken is cooked through. When the chicken is cooked remove the lime leaves and serve with plain yogurt, fresh basil leaves and sliced red chillies.

📖 Recipe

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📋 Chicken Panang curry

A creamy and aromatic Thai Panang Curry made with juicy chunks of chicken, crushed peanuts and a sweet Thai yellow curry paste. The spice in this Thai panang curry is balanced out with  cool yogurt and sweet coriander, and it can be ready and on the table in just 30 minutes.

Course Main Course, main meal

Cuisine Thai, Thailand

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 565kcal

Author By: Debbie Jones

Equipment

• Large shallow frying pan or wok
• Small dish or ramekin
• 2 medium bowls for setting aside chicken and veg once fried off in the pan

Ingredients

• 1 tablespoon olive oil
• 600 g chicken breast cubed
• 250 g carrots peeled and sliced into semi circles
• 300 g orange bell peppers sliced
• 150 g baby corn sliced in half length ways
• 1 red chilli pepper finely chopped
• 2 tablespoon yellow curry paste homemade or from a jar
• 1 tablespoon finely chopped peanuts
• 400 ml tin full fat coconut milk
• 1 tablespoon flour
• 1 teaspoon golden caster sugar
• 1 teaspoon Fish sauce to season
• 2 dried kaffir lime leaves

To serve:

• Fresh basil leaves
• Plain yogurt
• Freshly sliced red chilli pepper

Metric - US Customary

Instructions

• Heat ½ tablespoon olive oil in a large shallow pan or wok on a medium heat. Add the chicken and stir fry for a few minutes until browned all over. Remove the chicken and set to one side.
• Return the pan to the heat and add the remaining ½ tablespoon olive oil. Then add the chopped carrot, bell pepper, baby corn and finely chopped red chilli. Pan fry for a couple of minutes then remove and set to one side along with the browned chicken.
• Place the pan back on the heat. Add the 2 tablespoon of Thai yellow curry paste and 1 tablespoon of finely chopped peanuts. Stir the peanuts into the paste as it heats. Cook the paste and nuts for 1-2 minutes to allow the flavours to release.
• Next pour the coconut milk over the paste and stir well to combine into a yellow curry sauce.
• Heat the sauce gently (do not boil) whilst adding 1 teaspoon sugar, 2 kaffir lime leaves and a good shake of fish sauce (to taste).
• Next, in a small bowl or ramekin, add a little water to the tablespoon of flour and stir into a loose paste. Pour the paste into the sauce. Keep heating the sauce and continue to stir allowing it to thicken.
• Once thickened return the chicken and veg to the sauce and stir well.
• Bring the curry to a gentle simmer then place on a lid and continue to simmer gently for 10 minutes or until chicken is cooked through.
• When chicken is cooked remove the lime leaves and serve the curry with plain yogurt, fresh basil leaves and sliced red chillies.

Video

Notes

How to store? Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Vegetarian option: For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Extra spiciness: If you like your Thai curry spicy then add chopped, fresh green chillies during cooking or as a topping. Taste the chillies first so you have a rough idea of how much heat you're adding. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help.

Other options for thickening the Thai green curry sauce include: Add full fat yogurt to the sauce. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry. Or add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well.

Is this recipe gluten free? Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.

What to serve with this recipe? I usually serve Chicken Panang curry with plain yogurt, fresh basil leaves and freshly sliced chilli. A squeeze of lime juice would also work really well. In addition, there are a number of side dishes you could serve up as well including basmati rice, coconut rice, pilau rice and spring rolls.

Nutrition

Serving: 455g | Calories: 565kcal | Carbohydrates: 29g | Protein: 38g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 356mg | Potassium: 1340mg | Fiber: 7g | Sugar: 14g | Vitamin A: 14422IU | Vitamin C: 124mg | Calcium: 75mg | Iron: 4mg

The post Thai Panang Curry appeared first on ProperFoodie.

These easy chicken wraps with Mexican style side dishes are great for a healthy mid week meal. They are quick to make and full of flavour. The wraps are filled with lightly seasoned paprika chicken and lettuce, with the option to add in a delicious three bean salad and simple guacamole recipe. You don't even have to make up the chicken wraps until you're sat at the table. Just serve up the paprika chicken in a big bowl with all the extras at the side, then let everyone fill and make their own.

Instructions

To make the paprika chicken

1. Place the cubed chicken into a mixing bowl. Add the paprika, cayenne pepper, ground coriander, honey, salt and pepper then mix until the chicken is fully coated. 
2. Heat oil in a frying pan or wok. Add the seasoned chicken and stir fry for 5-7 minutes or until cooked through.
3. Place the wraps in the microwave for 30 seconds or low oven for 5 minute to slightly warm. 
4. Then either make up the wraps or serve the chicken in a bowl in the centre of the table along with the wraps, lettuce, lime, coriander and guacamole. Then let everyone make up their own wraps.

How to wrap the chicken wraps

1. Lay out the wraps. Dollop on a couple of spoonfuls of guacamole and spread down the middle of each wrap. Leave a 2 inch gap at the bottom for folding over.
2. Place a few torn lettuce leaves over the top of the guacamole.
3. Next divide the cooked paprika chicken between the wraps, placing the chicken directly on top of the lettuce.
4. Then roll up the chicken wraps by folding up the bottom edge of the wrap, then bring the right side, then left side over. Secure with a cocktail stick if necessary.

Mixed bean salad

If you want to add some extra Mexican flare to your wraps then how about serving up with a delicious mixed bean salad. Add the bean salad to your wrap or serve up as a light and healthy side dish. For the three bean salad you will need the following:

Ingredients:

• 2 tins of your choice of beans (Borlotti, kidney, black bean, haricot, mixed beans)
• 1 tin of sweetcorn
• 2 tsp cider vinegar
• 2 tbsp Olive Oil
• Juice of 1 lime
• 2 tsp Dijon mustard
• Pinch of sea salt and pepper
• 30g freshly chopped coriander leaves

Instructions:

1. Drain the tinned beans and sweetcorn into a sieve then rinse well with tap water. Transfer the beans and sweetcorn to a mixing bowl. 
2. In a small mug or bowl mix together the cider vinegar, oil, lime juice, Dijon mustard, salt and pepper. 
3. Pour the dressing over the beans and add the coriander leaves. Mix well. Cover and refrigerate until ready to serve.

How to serve

My favourite thing about this recipe is that you can serve it up however you want. All the little extra can be served at the side or added to the wraps. Get your wraps fully loaded with guacamole, three bean salad, lettuce, fresh coriander and any other extras you fancy (fresh chillies, grated cheese, sour cream, red onions etc). 

If you're extra hungry why not make burritos by adding rice! For burrito making inspiration have a look at Chicken tinga burritos and beef brisket burritos.

Frequently asked questions

Let me know what you think of this recipe by leaving a comment and star rating below. You can also pin the recipe on pinterest!

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Healthy Chicken Wraps

Healthy chicken wraps with paprika chicken and Mexican style side dishes. In this recipe find out how to make these easy and healthy chicken wraps and the best way to season the chicken. Also get the recipes for easy homemade guacamole and three bean salad, which can be added to the wraps or served as side dishes.

Course Main Course

Cuisine Mexican

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 674kcal

Author By: Debbie Jones

Ingredients

For the paprika chicken

• 4 Chicken breasts cubed
• 2 teaspoon Paprika
• 1 teaspoon Cayenne pepper
• 1 teaspoon Ground coriander
• 2 teaspoon Honey
• Pinch of sea salt and pepper
• 1 tablespoon Olive oil
• Pack of shop bought wraps
• Lettuce leaves optional
• Extra lime wedges and fresh coriander leaves to serve

For the bean salad

• 2 tins of your choice of beans (Borlotti, kidney, black bean, haricot, mixed beans)
• 1 tin of sweetcorn
• 2 teaspoon cider vinegar
• 2 tablespoon Olive Oil
• 1 lime juiced
• 2 teaspoon dijon mustard
• Pinch of sea salt and pepper
• 30 g freshly chopped coriander leaves

Instructions

To make the paprika chicken

• Place the cubed chicken into a mixing bowl. Add 2 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon ground coriander, 2 teaspoon honey, salt and pepper then mix until the chicken is fully coated.
• Place a frying pan or wok on a medium heat and add the oil. Place the seasoned chicken into the frying pan and stir fry for 5-7 minutes or until cooked through.
• Whilst the chicken is cooking place the wraps in the microwave for 30 seconds or low oven for 5 minute to slightly warm.
• Then either make up the wraps or serve the chicken in a bowl in the centre of the table along with the wraps, lettuce, guacamole, 3 bean salad, coriander and lime. Then let everyone dig in and make up their own chicken wraps.

How to wrap healthy chicken wraps

• Lay out the wraps. Dollop on a couple of spoonfuls of guacamole and spread down the middle of each wrap. Leave a 2 inch gap at the bottom for folding over.
• Place a few torn lettuce leaves over the top of the guacamole.
• Next divide the cooked paprika chicken between the wraps, placing the chicken directly on top of the lettuce.
• Then roll up the chicken wraps by folding up the bottom edge of the wrap, then bring the right side, then left side over. Secure with a cocktail stick if necessary.

How to make bean salad

• Drain the tinned beans and sweetcorn into a sieve then rinse well with tap water. Transfer the beans and sweetcorn to a mixing bowl.
• In a small mug or bowl mix together 2 teaspoon cider vinegar, 2 tablespoon oil, 1 lime juiced, 2 teaspoon dijon mustard, salt and pepper.
• Pour the dressing over the beans and add the coriander leaves. Mix well. Cover and refrigerate until ready to serve.

Notes

Can you make the wraps in advance? These wraps can be made and constructed the day before. Once made wrap each wrap tightly in cling film and store in the fridge. Alternatively you can can make up each component (paprika chicken, three bean salad, guacamole) and store separately in the fridge. The wraps can then be freshly put together when you're ready.

Can the chicken be seasoned differently? Paprika chicken is just one of many seasoned chicken options. If you prefer just stir fry the chicken as it is for a plain option. Or other seasoning options: lemon juice and tarragon, garlic and rosemary, cumin and caraway, coriander and lime. Or why not try chicken with jerk seasoning like in this jerk chicken taco recipe

What else can I serve with the chicken wraps? Other ingredients or side dishes that go well with these healthy chicken wraps include: rice, cheese, refried beans, black bean rice, tortilla chips, soured cream, hot sauce, jalapenos, salsa, bell peppers, red onions, beetroot hummus, satay sauce. Also, a bit of guacamole will really add to the flavour of these healthy chicken wraps. You can either use shop bought guacamole or if you have the time make up your own from this simple guacamole recipe.

Is this recipe spicy? These paprika chicken wraps are very mild in terms of spice. However if you would like to add more heat you could add a teaspoon of chilli powder when stir frying the paprika chicken. Alternatively add, chilli peppers, jalapeños, hot sauce or tabasco to the wraps.

Nutrition

Serving: 492g | Calories: 674kcal | Carbohydrates: 54.5g | Protein: 61.7g | Fat: 26.2g | Saturated Fat: 5.7g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 15.2g | Sodium: 520mg | Potassium: 1617.8mg | Fiber: 4.5g | Sugar: 8.4g | Vitamin A: 257.4IU | Vitamin C: 24.5mg | Calcium: 155.5mg | Iron: 4.9mg

The post Healthy Chicken Wraps appeared first on ProperFoodie.

Easy creamy pasta

Chicken pesto pasta is a super quick and really easy, one-pan, pesto pasta recipe with just five ingredients! Its great for those occasions when you've had a long day and have no time or inclination to cook. You can literally throw this dish together in 15 minutes and you know it will taste great and fill you up.

A creamy pasta recipe is also the best thing to come home to when you're tired and hungry and its definitely one of my favourite comfort foods. Plus a pesto pasta recipe is always so reliable as I nearly always have both of these ingredients in my cupboard. When I'm super hungry and in need of some really creamy pasta I just can't resist a creamy mushroom pasta or a creamy spiced cajun chicken pasta. There are also occasions when I want something a little lighter and so I like to rustle up a rustic pea pasta or a healthy salmon and prawn linguine with spiralized courgette..

What pasta is best with pesto?

Shorter pasta shapes like shells, penne or bow tie pasta are perfect for pesto. They can hold the sauce and they also stir together without to much fuss. That said, most pasta will go well with pesto. So if you happen to have spaghetti or tagliatelle to hand then this will also work perfectly well. In this recipe I have used tagliatelle, which does require a bit more care when tossing together with the creamy pesto sauce. But this usually works best with a ladle of pasta water added to help loosen the sauce. Its also important to have enough sauce, which will fully coat the pasta.

If you have a little extra time and want to make this dish extra special then you could make your own homemade pasta! It makes for a much better taste and texture.

Can you just add pesto to pasta?

This recipe is all about simple, quick cooking, which is made possible with ready made pesto. Pesto is ready straight out of the jar, so can just be spooned straight into your cooked pasta. Pesto can also be eaten cold and makes for a great pesto pasta salad. The pesto I have used in this recipe is Belazu Genovese pesto, which uses traditional recipe ingredients of Italian basil, aged PDO Parmigiano Reggiano and pine kernels. - Amazing!!

What ingredients do I need to make chicken pesto pasta?

For this really easy recipe you will need just 5 ingredients. Plus a bit of oil for cooking and some fresh parsley for a topping:

• Onion
• Chicken breast
• Belazu Genovese pesto
• Creme fraiche
• Pasta

How to make chicken pesto pasta

1. Start by placing the tagliatelle in a pan with boiling water. Cook according to the instructions or for 7-8 minutes for dried or 2-3 minutes for fresh pasta.
2. Whilst the pasta is cooking place a large pan on a medium heat. Then fry 1 chopped onion until soft.
3. Next add cubed pieces of chicken breast to the pan. Continue to cook until the meat is sealed all over.
4. Keep the heat on medium and add a large tablespoon full of Genovese pesto and stir in well
   
5. Next turn the heat to low and add a tablespoon of creme fraiche.
6. When the pasta is cooked transfer from the water to the chicken pesto pan. Add a ladle full of the pasta water as well to help loosen the sauce. Then toss together until the pasta is well coated with the pesto.
7. Sprinkle over some freshly chopped parsley and then serve topped with extra pesto and creme fraiche.

Is pesto sauce bad for you?

Most of the calories in pesto come from fat. However, the fat provided by the pine nuts in pesto is mainly good fat (mono unsaturated and poly unsaturated fatty acids). Theses fats help to keep our hearts healthy. Pine nuts are also a good source of protein and fibre. The fat coming from the cheese is mainly saturated fats, which are the unhealthy type and should be consumed in moderation. As a complete recipe chicken pesto pasta is a good source of healthy fats, is high in protein, a good source of energy, and provides plenty of micronutrients such as potassium, vitamin A and vitamin K.

What goes well with chicken pesto?

As pesto is made with basil its safe to assume that serving this dish with fresh basil leaves would work rather well. In this recipe I went with fresh parsley, which has a slight bitter taste and so brightens the flavour of the creme fraiche and pesto.

Pesto originates from the province of genoa region in Italy, where they grow basil and have pesto on and with everything. - so go  crazy if you like and put your pesto with whatever you fancy - fish, risotto, sandwiches, lasagna - the options are endless.

Can you bake chicken with pesto?

Yes you can bake chicken with pesto. Just transfer the cooked pasta recipe to a baking dish. Then sprinkle over some grated parmesan and some breadcrumbs for extra crunch. Then bake in the oven for 20 minutes for a lovely chicken pesto pasta bake.

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Chicken Pesto Pasta

Chicken pesto pasta is an easy one-pan pasta recipe made with just 5 ingredients. The creamy pesto sauce that smothers this pasta recipe is made by simply combining Belazu Genovese pesto with a few spoonfuls of creme fraiche - easy and delicious. 

Course Dinner, Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 707.3kcal

Author By: Debbie Jones

Cost £5.50 per portion

Equipment

• Large pan for chicken pesto
• Medium pan for pasta

Ingredients

• ½ tablespoon Oil for cooking onions
• 1 Onion 120g
• 2 Chicken breast 500g
• 1-2 tablespoon Genovese pesto
• 1-2 tablespoon Creme fraiche
• 200 g dried Pasta
• Handful of parsley to serve optional
• Extra pesto and creme fraiche to serve optional

Instructions

• Start by placing the tagliatelle in a pan with boiling water. Cook according to the instructions, until al dente. Or for 7-8 minutes if dried pasta or 2-3 minutes if fresh pasta.
• Whilst the pasta is cooking place a large pan on a medium heat and then fry 1 chopped onion in a little oil, until soft.
• Next add cubed pieces of chicken breast to the pan and continue to cook until the meat is sealed all over.
  
• Keep the heat on medium and add a large tablespoon full of Genovese pesto and stir in well

  
• Next turn the heat to low and add a tablespoon of creme fraiche. Check the amount of the pesto sauce - if you would like more add another tablespoon of both the pesto and creme fraiche.
  
• When the pasta is cooked transfer from the water to the chicken pesto pan. Add a ladle full of the pasta water as well to help loosen the sauce and then toss together until the pasta is well coated with the pesto.
  
• Sprinkle over some freshly chopped parsley and then serve topped with extra pesto and creme fraiche.
  

Video

Notes

Click here to view the traffic light Nutritional info chicken pesto pasta

Recipe tip:

Add a ladle full of starchy pasta water to the pan before serving. This will loosen the sauce, whilst keeping it silky smooth.

Can you bake chicken with pesto?

Yes you can bake chicken with pesto. Just transfer the cooked pasta recipe to a baking dish, sprinkle over some grated parmesan and some breadcrumbs for extra crunch. Then bake in the oven for 20 minutes for a lovely chicken pesto pasta bake.

Fresh pasta

If you have a little extra time and want to make this dish extra special then you could make your own homemade pasta! It makes for a much better taste and texture.

Nutrition

As a complete recipe chicken pesto pasta is a good source of healthy fats, is high in protein and provides plenty of micronutrients

Nutrition

Serving: 435g | Calories: 707.3kcal | Carbohydrates: 81g | Protein: 72.7g | Fat: 12.5g | Saturated Fat: 3.4g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 5.1g | Sodium: 200mg | Fiber: 1.3g | Sugar: 6.3g