Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Coconut Chicken Curry March 19, 2017

I do love a nice hot spicy curry but now and then I just like a mild curry, if mild but still tasty is what you’re looking for, this is it.

 

Serves 4

 

Ingredients

 

4 chicken breasts, cut into mouth-sizes pieces

2 1/2 tsp mild curry powder

1 tsp salt

1/2 tsp black pepper

2 Tbsp coconut oil

1 medium onion, chopped

1 (14oz) tin coconut milk

2 1/2” piece fresh ginger, peeled

4 cloves garlic

1 tsp cumin

1 tsp turmeric

1 1/2 tsp coarse grain mustard

5oz spinach (I used the frozen type)

 

Method

 

Toss the chicken with curry powder, cumin, turmeric, salt, and pepper in a medium bowl.

Heat the oil in a large frying pan. Add onion and cook, stirring, until softened, about 2 minutes.

Purée coconut milk, ginger, and garlic in a blender until very smooth.

Add chicken including any excess powder from the bowl and coconut milk mixture to pan along with the mustard and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, approx 10-15 minutes.

Fold spinach into chicken mixture and cook until wilted.

Serve on a bed of rice along with naan bread.

 

 

 

Chicken and Mushrooms with Dumplings March 5, 2017

chicken-1chicken-2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the stew

 

6oz bacon, cut into 1/4” pieces

1/4 cup plain flour

2lbs chicken, I used a mix of thighs, legs & drumsticks

salt & pepper

1 1/2 lb mixed mushrooms

1 onion chopped

6 garlic cloves, chopped

1/4 cup dry white wine

3 tsp thyme

2 bay leaves

3pints chicken broth

 

For the dumplings

 

1/4tsp salt & black pepper

1 cup plain flour

2 tsp baking powder

2 eggs

1/4 cup milk

 

Method

 

Start by crisping the bacon in a pan, then transfer to paper towel.

Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pan used for the bacon over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate.

Working in 2 batches, cook mushrooms in same pan, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pan, cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes.

Add wine to pot, simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth, season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer, 10–15 minutes; season with salt and pepper.

Make the dumplings

Whisk flour, baking powder, pepper & salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy), if it’s too runny add a little more flour. Put spoonfuls of batter into the stew & cook for a further 10 – 15 minutes.

Serve with mashed potato

 

Chicken Strippers August 11, 2012

I think these are known as chicken planks in America…

Serve with salad or chips/fries and a dip.

 

Ingredients

 

2 eggs

2 cups of plain flour

Chicken breasts

Salt and pepper to taste

2 cups breadcrumbs/dried stuffing mix

 

Method

 

Cut chicken into strips.

Put eggs into a small bowl and beat lightly.

Put flour int a small bowl, add salt and pepper to taste.

Put breadcrumbs into a small bowl and the stuffing mix (if using) in another small bowl.

Firstly dip chicken in the flour then into the egg, then into the breadcrumbs or stuffing mix.

Place in a frying pan with oil. Cook about 3 minutes each side, depending on the thickness of the chicken. Check they are cooked through thoroughly. Place on kitchen towel when you remove them from the pan to remove excess oil.

 

Chicken and Mushroom Pasties April 26, 2012

Who doesn’t love a pastie?  This photo is before cooking them as I wanted to freeze them.

I have to admit though, to being useless at making pastry 😦

Ingredients

1 Tbsp olive oil

454g chicken, I used breast but you can use whatever you have

295g tin of condensed mushroom soup

salt and pepper

340g ready-rolled puff pastry sheets, thawed if frozen

1 egg, beaten

Method

Preheat oven to 200C/400F/gas mark 6.

Cut the chicken into bite size pieces.

Heat the oil in a large pan.

Add the chicken to the hot oil and cook for about 10 minutes, add salt and pepper if needed. Cook until it has turned white, you don’t want to brown it.

Add the mushroom soup and cook for 3 – 5 minutes, then leave to cool.

Roll the pastry out to, 30.5cm/12ins then cut into 4 equal squares.

Spoon a quarter of the chicken mixture onto one half of each square.

Brush the edges of the square with a little beaten egg.

Fold the pastry over to make a triangle or rectangle pastie.Seal the edges well and place on a lightly oiled baking sheet. Repeat until all squares are used.

Make shallow slashes in the top of the pastry with a sharp knife, to allow steam to escape.

Brush the pasties with the remaining beaten egg and cook for 20 minutes, or until puffy and golden brown.

Serve hot or cold.

Here’s one I’ve cooked 🙂

 

 
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