Brazilian Chicken Curry

A yummy chicken curry.

Ingredients

• 3/4 cup coconut milk
• 2 tbs tomato paste
• 3 garlic cloves crushed
• 4 slices fresh ginger chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 onion medium sliced
• 2 capsicums
• 340 g potato cut into chunks
• 4 tsp curry powder
• 8 chicken drumsticks skin off
• 1 cup chicken stock (liquid)
• 3 tbs fresh coriander chopped

• Method

  • STEP 1Cut the capsicums into 2.5 cm strips and halve crosswise. Cut the potatoes into 2.5 cm pieces.
  • STEP 2Lightly fry onions and garlic.
  • STEP 3Add curry powder, chicken, potatoes, coconut milk and stock.
  • STEP 4Cover and simmer for 20 minutes.
  • STEP 5Add capsicum and remaining ingredients.
  • STEP 6Simmer for a further 10 minutes.
  • STEP 7Remove from heat and serve on a bed of rice.

  • Notes

    If you don't have chicken drumsticks you can use a sliced up 1 kg chicken breast.

A finger-licking dish of soy sauce and chicken wings

Black Chicken

Ingredients

• 1 kg chicken wing
• 3 garlic clove finely chopped
• 3 cms fresh ginger finely chopped
• 2 tbs peanut oil
• 1 L water
• 3/4 cup dark soy sauce *to taste
• 1 tsp cornflour
• 1 pinch pepper
• 1/2 bunch green onion

• Method

  • STEP 1Brown chicken wings in the oil, together with the garlic and ginger. Discard excess oil from pan and drain chicken wings on paper towel, then return to pan.
  • STEP 2Add soy sauce to the water and test for taste.
  • STEP 3Simmer chicken wings in soy sauce mixture until tender.
  • STEP 4Reduce heat, cool slightly and then thicken with cornflour which has been mixed with a little water.
  • STEP 5Season with pepper and green onions just before serving.

  • Notes

    The amounts of ingredients can be varied according to taste or number of serves. My children named it "Black Chicken" as the chicken took on the colour of the soy sauce. Serve with either fried or boiled rice. You can use oil of choice.

Chicken breast browned in the oil of sundried tomatoes, tomato paste, cream on rice with basil.

Betty's Chicken

Chicken breast browned in the oil of sundried tomatoes, tomato paste, cream on rice with basil.

Ingredients

• 500 g chicken breast fillet chopped
• 300 mls cream
• 300 g sundried tomato in oil
• 280 g tomato paste
• 1 bunch basil
• 1 brown onion chopped

• Equipment

  • frying pan

  • Method

    • STEP 1In a saucepan on medium heat, place the oil of the sun dried tomatoes, onion, chicken breast, tomato paste, sun dried tomatoes, cream & basil.
    • STEP 2Simmer for 10 minutes. Keep stirring

    • Notes

      Serve with rice

The best chicken sandwich you will ever taste.

Chicken Sandwiches

Ingredients

• 600 g chicken breast fillet
• 1/2 cup fresh flat-leaf parsley coarsely chopped
• 8 slices white bread
• 40 g soft butter
• 1/2 cup mayonnaise

• Method

  • STEP 1Place chicken in medium saucepan. Add enough cold water to cover. Bring to the boil, reduce heat and simmer for 10 minutes.
  • STEP 2Remove from heat. Stand for 30 minutes. Drain.
  • STEP 3Cut chicken into 2 cm pieces. Combine in a medium bowl with mayonnaise and parsley.
  • STEP 4Spread bread with butter. Sandwich chicken mixture between bread slices.
  • STEP 5Cut sandwiches into triangles.

  • Notes

    The chicken can be made a day ahead, keep refrigerated. Use a whole-egg mayonnaise for the creamiest filling.

These are an old fashioned mouth-watering biscuit filled with raspberry jam and a vanilla cream.

Monte Carlos

Ingredients

• 185 g unsalted butter softened
• 1/2 cup caster sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cup self-raising flour sifted
• 3/4 cup plain flour sifted
• 1/2 cup coconut

Vanilla filling

• 60 g unsalted butter
• 3/4 cup pure icing sugar sifted
• 1/2 tsp vanilla extract
• 2 tsp milk
• 1 cup raspberry jam

• Method

  • STEP 1Cream butter and caster sugar until light and fluffy.
  • STEP 2Add vanilla and egg, mix well.
  • STEP 3Add sifted flours and coconut. Mix well.
  • STEP 4Roll teaspoonfuls of mixture into balls and place on greased oven trays.
  • STEP 5Press gently down with a fork.
  • STEP 6Bake at 180C for 10-15 minutes until light golden brown.
  • STEP 7Cool on wire rack.
  • STEP 8Vanilla filling: Cream butter and icing sugar until light and fluffy.
  • STEP 9Add vanilla extract and milk. Beat well.
  • STEP 10Place a teaspoon of filling on half the biscuits.
  • STEP 11Top with a teaspoon of raspberry jam.
  • STEP 12Top with remaining halves and press gently.
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This is a favorite curry of my kids

Butter Chicken

This is a favorite curry of my kids. I like to serve it with a wedge of lime and Basmati rice.

Ingredients

• 4 chicken breast fillets thickly sliced
• 1/3 cup korma Indian curry paste
• 200 g Greek yoghurt
• 80 g butter
• 1 brown onion large sliced
• 2 tbs tomato paste
• 1/2 cup chicken stock (liquid)
• 1/2 cup thickened cream

• Method

  • STEP 1Combine chicken, paste and yoghurt in a large bowl and marinate, covered in fridge for at least three hours or overnight.
  • STEP 2Melt butter in a large pan and cook onion, stirring until lightly browned.
  • STEP 3Add chicken mixture and stir for 5 minutes.
  • STEP 4Add tomato paste and stock. Simmer uncovered for 10 minutes, stirring occasionally.
  • STEP 5Stir in cream and simmer for 10 minutes or until chicken is tender.
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Caramel and Chocolate Shortbread Cookies

The perfect bikkie for morning and afternoon tea.

Ingredients

• 250 g butter softened
• 10 g butter *extra
• 1/3 cup caster sugar
• 2 1/4 cups plain flour
• 1/4 cup rice flour
• 2/3 cup salted caramel dessert sauce
• 125 g dark chocolate chopped

• Equipment

  • baking paper
  • 2 baking tray
  • 1 microwave
  • 1 electric mixer
  • 1 5cm cutter
  • 1 microwave safe bowl

  • Method

    • STEP 1Using an electric mixer with a paddle attachment, beat butter and sugar until light and fluffy. Add flours and beat until dough comes together.
    • STEP 2Turn onto a lightly floured surface. Knead until smooth. Divide into 2 batches.
    • STEP 3Roll each batch between 2 sheets baking paper until 5mm thick. Chill for 30 minutes.
    • STEP 4Preheat oven to 150C or 130C fan-force. Line 2 large baking tray with baking paper.
    • STEP 5Using a 5cm cutter, cut out rounds. Place on prepared trays. Reroll scraps to make about 40 biscuits. Bake for 30-35 minutes or until light golden. Cool on trays.
    • STEP 6Spread with caramel.
    • STEP 7Place chocolate in a microwave safe bowl. Microwave on high (100%) for 1 minute. Stir and microwave for 30 second bursts, stirring each time, until smooth. Add extra butter and stir to combine.
    • STEP 8Spread chocolate mixture over caramel. Stand for 1 hour to set.
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