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by bitsofcarey

Chicken curry like mom used to make

March 28, 2012 in Chicken, Curries and casseroles

2 Comments »

Chicken curry like mom used to make
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Recipe type: Main
Author: Carey Erasmus
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 6
The cooler weather makes me think of my mom cooking big pots of stew, bredie and particulary, chicken curry. I used to get a bit agro when the whole house including my hair and school uniform would smell of curry, but when it came down to eating dinner – I had nothing but smiles and second helpings. Now I don’t quite know how my mom makes hers, but I know it had a lovely sweet taste to it, I think her special ingredient is chutney. So this is my interpretation of how I think she makes it. Haha! I must say this version is delicious, but there is still nothing like mom’s cooking…
Ingredients
  • 1 packet Free range chicken legs and thighs
  • 2 large onion, chopped
  • 2 T cooking oil
  • 3 T garlic and ginger paste
  • 2 large tomatoes,seeds removed and finely chopped or grated
  • 3 T medium curry powder
  • 1 T tumeric
  • 2 cinnamon sticks
  • 1 1/2 cups hot chicken stock
  • 2 -3 T hot fruit chutney
  • 1 T vinegar
  • 6 potatoes, peeled and quartered
  • sugar to taste
  • Salt to taste
Instructions
  1. In a large pot, brown the chicken pieces in the hot oil, then set aside.
  2. Saute the onion and paste together until softened, add the tomatoes and cook for a further 2 minutes.
  3. Add the spices and fry for 1 minute to release the flavours, add the stock, chutney and vinegar. Bring to the boil.
  4. Add the chicken and potatoes, cover and simmer until chicken is tender and potatoes are cooked through (+- 30 – 40 minutes).
  5. Add sugar and salt to taste.
  6. Thicken with some flour paste if needed.
  7. Serve with fluffy basmati rice and raita.
  8. TIP: To “freshen” the curry up a bit, add some fresh coriander at the end.
2.1.7
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by bitsofcarey

Thai green curry Carey style

September 30, 2010 in Asian flavours, Chicken, Curries and casseroles

9 Comments »

This is a favourite in our home and you guessed it, quick of course!  Life has been hectic over the last 2 weeks. We became members at the local gym(just like the other 89 % of South Africans when Spring arrives) and are on a strict work out plan. When we get home I am usually in a semi paralytic state and starved out of my mind! So, lately I have been choosing meals that are not only more healthy but super quick to prepare! We also have not been dining out as much…not even Chai yo, our weekly fix of Thai take -away. I suppose it is good in a way, having more control on how your food is prepared (just look at those guys in masterchef AUS – they use copious amounts of butter , I love butter – but that is over the top!). It’s dishes like this Thai Curry that make my(our) road to fitness and health easier to bear!

What you will need:

Canola oil

4 free range chicken breasts, sliced

1 onion, sliced

30 ml green curry paste

1 can light coconut milk

juice of 1 lime or 1/2  Lemon

1 small packet of long stem broccoli

125 g portobellini mushrooms

Fish sauce to taste

Handful of fresh coriander, chopped

  

In a hot oiled wok, brown the chicken breasts slightly, remove from the wok and set aside.

Add the onions and saute until soft, the add the chicken back to the wok together with the curry paste. Heat through a bit and then add the coconut milk and bring to a gentle boil. Add the lime juice, mushrooms and broccoli and simmer for +- 10 minutes or until chicken is cooked – do not overcook the broccoli and mushrooms!

Add some fish sauce for seasoning and stir in the coriander.

Chicken should be tender and broccoli deliciously green and crisp!

Serve with jasmine, basmati or brown rice.

Try a vegetarian version(using aubergines, butternut etc) or replace chicekn with prawns or beef strips.

P.s. I’m cheating tonight because it’s my father in law’s birthday and we are going to Col’Cacchios for dinner! Yay!! Eat love pray pizza here I come!

 

Have a splendid weekend all!

 

C xx

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by bitsofcarey

Lamb chop and veg korma made from bits and bobs

August 5, 2010 in Curries and casseroles, Meat

4 Comments »

Do you ever find yourself with a fridge full of half used ingredients from veg to canned goods? Well this happens in our home often, and is also when I create some of my best recipes. I had a few lamb chops in the freezer, 1 tomato, 1/2 a broccoli, 1 sweet potato, 1/2 can of chopped tomatoes, 1/2 small tub of bulgarian yoghurt, 1/2 can coconut milk, a few raisins…the list goes on. I cannot handle wasting, so this is what I made…

 

Lamb chop and Veg korma made from bits and bobs

serves 4

15 ml cooking oil

6 lamb chops(or 500 g stewing lamb)

2 onions, finely chopped

30 ml Korma spice – I use Spice Mecca

1 tomato, seeds removed and chopped

1/2 tin chopped tomato

1/2 tin coconut milk

1/2 to whole tub of Bulgarian yoghurt

10 ml sugar

1 sweet potato, cubed

a handful of raisins

1/2 broccoli, cut into florets

10 ml lemon juice

salt and pepper to season

 

Brown the meat in the heated oil, then remove and set aside.

Gently saute the onion and spice until soft and golden.

Add the meat back into the pot, together with the tomatoes, coconut milk, yoghurt, sugar and potato and raisins.

 Simmer covered for +- 40 minutes or until the meat is tender.

Add the broccoli and simmer for a further 10 minutes.

Add lemon juice and season.

Thicken with a bit of cornflour if need be.

Serve with couscous or rice.

 

This was just divine! You could use full tins of all the above, then you would just increase your veggies and meat. Loved the sweetness of the raisins, imagine adding a few dried apricots?

 

Wow, this week has flown by!

 

C xx

 

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by bitsofcarey

Lazy Sunday’s Beef in Red wine casserole

June 27, 2010 in Curries and casseroles, Meat

4 Comments »

Beef cubes slow cooked in Shiraz until tender served on a bed of sweet potato mash topped with Parmesan shavings…

 

 

Serves 4

 

You will need:

 

1/4 cup flour

500 g beef goulash

1 T olive oil

1T butter

2 onions, sliced

2 tomatoes, seeded and chopped

4 carrots, thickly sliced

500 ml Shiraz or good red wine of your choice

250 ml hot beef stock

3 T / 45 ml tomato paste

2 T / 30 ml sugar

3 sprigs of Fresh rosemary

 

Coat meat in the flour.

In a large pot, brown the meat in the heated oil and butter then remove and set aside.

In the same pot saute the onions and carrots for a few minutes, then add the tomatoes.

Return the meat to the pot followed by the wine, stock, paste, sugar and rosemary.

Cover and simmer gently for 2 1/2 hours or casserole in the oven at 160 degrees for the same amount of time.

Season.

 

About 30 minutes before the casserole is ready,  prepare the sweet potato mash.

 

 

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by bitsofcarey

Chicken Korma

May 12, 2010 in Curries and casseroles

3 Comments »

Chicken Korma

So mild, yet full of flavour. The friendliest curry by far!

 

 

To make you will need:

 

 

4 -6 chicken thighs(skin on or off)

1 T olive oil

2 onions, chopped

3 T garlic and ginger paste

2 T Chicken Korma Spice(I used Spice Mecca)Got at Pick n Pay

2 tomatoes, chopped

125 g peeled baby carrots(or sliced)

125 g peeled baby potatoes

1/2 tin tomato puree

1 T tomato paste

1/2 cup coconut milk( or small tin)

1/2 cup plain yoghurt

S&P

Juice of 1/2 a lemon

Handful of fresh coriander

 

Brown the chicken with the oil in a medium pot. Remove and set aside.

Saute the onions with the garlic and ginger paste and korma spice until soft and translucent.

Add the chicken back into the pot together with the tomatoes, carrots, baby potatoes, puree, paste, coconut milk and yoghurt. Cover and bring to a gentle simmer cooking for about 40 minutes.

Season with S&P, lemon juice and stir in 3/4 of the coriander.

Serve with jasmine rice and a coriander yoghurt sauce.

Garnish with fresh coriander.

 

*the trick to a good curry is lots of onions sauteed until sweet and golden

* The carrots and potatoes are optional

 

So comforting for a cold winters night!

 

Over and out from cold and wet Cape Town

 

Cx