Easy Butter Chicken

This recipe is from Taste.com.au

Serves 4

From Taste.com.au

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1/2 cup Greek yogurt

2 garlic cloves, crushed

3cm piece ginger, peeled, finely grated

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

1/4 teaspoon chilli powder

600g chicken thigh fillets, trimmed, cut into 3cm pieces

1 tablespoon vegetable oil

20g butter

1 brown onion, halved, thickly sliced

410g can tomato puree

1/2 cup Massel chicken style liquid stock

1/2 cup thickened cream

Basmati rice, to serve

Coriander leaves, to serve

Do This -

1. Place yogurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

Indian-style Kedgeree

From Taste.com.au

Serves 4

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1 1/2 cups long-grain white rice

30g butter

1 medium brown onion, finely chopped

1 garlic clove, crushed

1 tablespoon medium curry powder

200g smoked trout fillets, flaked

2 tablespoons finely chopped fresh coriander leaves

2 tablespoons finely chopped fresh flat-leaf parsley leaves

4 hard-boiled eggs, quartered

Do This -

1. Cook rice following packet directions. Line a baking tray with baking paper. Spread rice over prepared tray. Cool. Cover and refrigerate for 3 hours.
2. Melt butter in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and curry powder. Cook, stirring, for 1 minute or until fragrant.
3. Add rice, trout, coriander and parsley. Cook, stirring, for 3 minutes or until heated through. Divide between bowls. Top with egg. Serve.

Options for next time - use prawns instead of smoked trout, add 1 large red chilli, serve with lemon wedges as well as boiled eggs.


Recipe from Taste.com.au

Slow Cooked Lamb Curry

What's better on a winter's night than a slow cooked curry?

Nothing...and here's a great, and easy, one!

Not my image and mine didn't look this good, but it tasted fantastic!

(serves 2)

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• 2 tablespoons plain flour
• 400g diced lamb shoulder
• 1 tablespoon olive oil
• 1/2 large brown onion, chopped
• 2 garlic cloves, crushed
• 4cm piece fresh ginger, peeled, grated
• 1 long red chilli, finely chopped
• 1 tomato, chopped
• 2 tablespoons Indian madras curry paste
• 150ml light coconut milk
• 1 vegetable stock cube
• steamed rice, yoghurt, papadams and chopped fresh coriander, to serve

Do This -

1. Place flour and lamb in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a large heavy based saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Set aside in a bowl.
2. Add onion, garlic and ginger to saucepan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock cube, chopped tomato and 3/4 cup cold water. Bring to the boil. Add lamb. Stir to combine.
3. Cook, covered, on low for 3 - 6 hours until lamb is tender. Serve with rice, yoghurt, papadams and coriander.

Indian Spiced Red Lentil Soup

I made this tonight.  I don't make vegetarian dishes very often because my husband misses meat.  His verdict on dinner tonight..."It's nice.  Would be better with meat."  Told you!  But I loved it and will be making it again, a lot.  Because it's as easy as it is healthy as it is yummy!

(serves 4)


Get This -

1 tablespoon vegetable oil
1 brown onion, finely chopped
1/4 cup korma curry paste
1 litre vegetable stock
400g can diced tomatoes
2/3 cup red lentils, rinsed
1/4 cup pearl barley, washed
1/2 cup chopped fresh coriander leaves
Crusty bread, to serve


Do This -

1. Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine.
2. Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.