Christmas Light Chicken Korma

Christmas Light Chicken Korma

If you want a curry without the calories try replacing cream with yogurt for a diet friendly treat.

PREP: 10 MINS

COOK: 25 MINS

SERVES: 4

Ingredients

• 1 onion, chopped
• 2 garlic cloves, roughly chopped
• thumb sized piece ginger, roughly chopped
• 4 tbsp korma paste
• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 50 g ground almond, plus extra to serve
• 4 tbsp sultana
• 400 ml chicken stock
• ¼  tsp golden caster sugar
• 150 g pot 0% fat Greek yogurt small bunch coriander, chopped
  

Method 

1. Put the onion, garlic and ginger in a food processor and whiz to a paste. Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic.
2. Stir the chicken into the sauce, then add the ground almonds, sultanas, stock and sugar. Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
3. Remove the pan from the heat, stir in the yogurt and some seasoning, then scatter over the coriander and flaked almonds, if using. Serve with brown or white bas-mati rice.
   

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Christmas Chicken White Curry

Christmas Chicken White Curry

It’s a Malaysian dish.With Some Adds ups now it’s tastier than ever.

Ingredients

• 300 gm chicken
• 150 gm yogurt
• 1 potato
• 1 onion in slices
• 4 to 5 green chilies
• ½ bunch fresh coriander
• 2 tbs garlic and ginger paste
• Black pepper according to your taste
• White pepper according to your taste
• Salt according to your taste
• 3 tbs oil
  

Method

1. Cut chicken in small pieces. You can take both types, boneless or with bones.
2. Heat oil in a pan, stir fry garlic and ginger paste for one minute, then add chicken in it, cook till the color of chicken changed.
3. In another pan boil potato and onion, when they are boiled, make a paste of it in a blender.
4. Now in chicken add yogurt, potato and onion paste and one cup water, cook till the chicken is tender.
5. Now add chopped green chilies, black and white pepper and salt, cook for 2-3 minutes.
6. Garnish it with fresh chopped coriander.
7. Serve hot with naan or with boiled rice.
   

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Christmas Home Made Chicken Curry

Christmas Home Made  Chicken Curry 

An Aromatic & Spicy Chicken Stew Served With Coconut Flavored Rice.Make Your Meal A Super Meal.

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4-6

Ingredients

For the chicken stew

• 3 tbsp coconut oil or sunflower oil
• 5 cm / 2 in cinnamon stick
• 6 cloves
• 4 green cardamom pods
• 4 garlic cloves, thinly sliced
• 5 cm / 2 in piece fresh root ginger, peeled and cut into small matchsticks
• 2 red onions, thinly sliced
• 8 green chillies, slit lengthways
• 15 curry leaves
• 1 kg to 1.3 kg / 2 lb 4 oz to 2 lb 14 oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed
• 2 tsp salt
• 1 tbsp black peppercorns, coarsely crushed
• 590 ml / 19 fl oz coconut milk
• 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve
• 1 tsp ground garam masala, to serve

For the sweet and sour rice

• 240 g / 8 ½ oz Basmati rice, rinsed under running water
• 4 tbsp vegetable oil
• 2 star anise
• 4 green cardamom pods
• 2 bay leaves
• 1 onion, thinly sliced
• 10 curry leaves
• 1 ½ tsp salt
• 1 ½ tsp caster sugar
• 4 tbsp white wine vinegar
• 160 ml / 5 ½ fl oz coconut milk
  

Method

1. For the chicken stew, heat the oil in a large, lidded frying pan or sauce pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft.
2. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125 ml / 4 fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through.
3. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300 ml / 10 fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7 to 8 minutes. All the liquid should be absorbed.
4. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.
5. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice.
   

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Christmas Chicken Thai Red Curry

Christmas Chicken Thai Red Curry

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks.

Preparation time over 2 hours
Cooking time 30 mins to 1 hour
Serves Serves 4 to 6

Ingredients

For the tamarind paste (for use in the curry)

• 30 to 55 g / 1 to 2 oz dried tamarind pulp, from a block
• hot water, to cover

For the red curry paste

• 10 to 12 dried, hot red chillies (of the long, cayenne variety)
• 140 g / 5 oz shallots, chopped
• 5 garlic cloves, peeled and chopped
• 3 thin slices peeled fresh galangal, or fresh ginger
• 1 tbsp fresh lemongrass that has been thinly sliced, crossways
• 6 to 8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable)
• 1 thin slice of fresh affirm lime rind, about 4 cm x 0.5 cm / 1 ½i n x ¼ in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable)
• ½ tsp freshly ground white pepper
• ¼ tsp shrimp paste, or 2 anchovies from a can, chopped
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tbsp bright red paprika

For the curry

• 450 g / 1 lb boned and skinned chicken breasts
• 2 tbsp vegetable or groundnut oil
• 400 ml / 14 fl oz can of coconut milk, left undisturbed for three hours or more
• 5 tbsp red curry paste
• 140 g / 5 oz sliced bamboo shoots from a can, drained and rinsed
• 4 fresh kaffir lime leaves or 1 tsp lemon zest
• 2 tbsp fish sauce, or to taste
• 1 tsp thick tamarind paste or lemon juice
• 1 tsp palm sugar or brown sugar
• 15 to 20 fresh Thai (holy) basil leaves or ordinary basil leaves
  

 Method

1. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight.
2. To obtain the pulp, remove the tamarind seeds and any tough fibers with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.
3. For the curry paste, soak the chillies in five tablespoons of hot water for 1 to 2 hours. (You could also put them in a microwave oven for 2 to 3 minutes and then let them soak for about an hour.)
4. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.
5. For the curry, cut the chicken breasts cross ways into 3 mm / 1 /  8 in thick slices.
6. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.
7. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.
8. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3 to 4 minutes or until the oil separates and the paste is lightly browned.
9. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
10. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.
11. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.
    

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Christmas Simple Chicken Curry

Christmas Simple Chicken Curry

This wonderfully spicy chicken curry is full of flavor and takes less than half an hour. The secret to the rice is leaving it to steam with the lid on after you take it off the heat.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 6 spring onions
• 3 garlic cloves
• 2 tbsp vegetable oil
• half a 400g tin chopped tomatoes
• 2 tbsp curry powder
• 1 tbsp ground ginger
• 400 g / 14 oz boneless skinless chicken thigh, cut into 2.5 cm/1 in pieces
• 100 ml / 3½ fl oz Greek-style natural yogurt, plus extra to serve
• salt and pepper

To serve

• 200 g / 7 oz long grain rice
  

Method

1. Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
2. Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
3. Add 250 ml / 9 fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
4. While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
5. Take the curry off the heat, stir in the yogurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yogurt.

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