This Indian curry dish is without doubt the best butter chicken I have ever had

Butter Chicken

This Indian curry dish is without doubt the best butter chicken I have ever had.

Ingredients

• 500 g chicken thighs cubed
• 100 g natural yoghurt
• 10 g garlic chopped
• 1 tsp garam masala
• 300 g chickpeas mashed
• 500 mls tomato juice
• 20 g honey
• 1 tsp ground fenugreek seeds
• 125 g butter
• 250 mls cream

• Equipment

  • 1 frying pan

  • Method

    • STEP 1Mix together yoghurt, garlic, garam masala and chick peas.
    • STEP 2Pour over chicken and marinate for several hours or overnight.
    • STEP 3Cook chicken and marinade in a frying pan until chicken turns white.
    • STEP 4Add remaining ingredients and cook, uncovered for 1 hour.
    • STEP 5Cover during cooking if chicken dries out too much.

    • Notes

      You can use 250 g of butter but I feel 125g is healthier and the flavour is the same. Chicken breast can also be used. Cut into 4cm cubes.

This slice is super-easy and has a buttery, crunchy base.

Spicy Apple and Oat Slice

Ingredients

• 1 1/2 cups plain flour
• 1 cup rolled oats
• 1 cup sugar
• 1/2 cup desiccated coconut
• 1 tsp ground cinnamon
• 185 g butter melted
• 400 g canned pie apple
• 1 tsp ground cinnamon

• Method

  • STEP 1Preheat oven to 180C. Brush a shallow 30 x 20 cm tin with melted butter, line base and sides with baking paper.
  • STEP 2Place flour, oats, sugar, coconut and cinnamon in a large mixing bowl, stir to combine.
  • STEP 3Make a well in the centre and pour in melted butter.
  • STEP 4Mix with a wooden spoon until all the ingredients are moist.
  • STEP 5Firmly press two-thirds of the mixture into the prepared tin.
  • STEP 6Place the apple on top, smooth it out with a fork or spatula and sprinkle with extra cinnamon.
  • STEP 7Crumble remaining mixture over apples, press gently onto the apple with your fingers.
  • STEP 8Bake for 30 to 35 minutes until golden and base is crisp.
  • STEP 9Cool and cut into squares or fingers.

  • Notes

    You can spice this slice up a bit and add extra flavour with the finely grated rind of 1 lemon or a handful of sultanas, chopped raisins or currants.
    In place of the cinnamon, add the same amount of ground ginger and a couple of tablespoons of finely chopped glace ginger.

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.
  •