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CHICKEN
AND POTATO CURRY RECIPE
This recipe
will teach you how to make Chicken and Potato Curry. It is
a quick and easy recipe to make. There is nothing better than
the smell of curry cooking especially on a cold winters day.
My family always enjoys coming around when I have a pot of
Chicken and Potato Curry on cooking. I cook up a saucepan
of boiled rice to go with it and I have to admit it is a very
economical meal to make and you can also heat up some crunchy
dinner rolls to go with the Chicken and Potato Curry. You
can also use pieces of chicken in this curry instead of the
diced chicken.
Chicken
and Potato Curry Ingredients
3 tsp curry
powder
1/2 tsp curry paste
2 tsp ground cumin
4 Tbs tomato puree
2 Tbs dry white wine
250mls
chicken stock
2 Tbs mango chutney
1 clove garlic crushed
2 onions cut into eighths
10 new baby potatoes halved
1 Tbs finely chopped fresh coriander
2 chicken breast fillets cut into 2cm cubes
440g canned tomatoes undrained and mashed
Chicken
and Potato Curry Method
Steam potatoes until just tender
then set aside to cool. In a large saucepan place the onions,
garlic, curry paste and 1 tablespoon of juice from the tomatoes
and cook for 2 minutes or until onion is soft. In a bowl combine
the tomatoes, stock, wine, chutney, curry powder, cumin and
tomato puree then stir into the onion mixture and cook over
medium heat for 3 minutes. Add the chicken and potatoes and
cook over low heat for 5 minutes or until chicken is tender.
Serve the Chicken and Potato Curry over a bed of rice and
sprinkled with coriander.
Enjoy your freshly made
Chicken and Potato Curry!
FARMHOUSE
CHICKEN CASSEROLE RECIPE
This
recipe will teach you how to make Farmhouse Chicken Casserole.
It is a quick and easy recipe to make.
This is a sensational casserole full of chicken and great
vegetables such as turnip, carrots, parsnip, onions, baby
potatoes and also some bacon which gives the Farmhouse Chicken
Casserole its magnificent flavour. I love cooking this casserole
up in the cold winter months and having it in front of the
fireplace with crunchy bread rolls.
Farmhouse Chicken Casserole Ingredients
60g butter
8 small onions
1 turnip diced
1 parsnip diced
1 Tbs vegetable oil
2 Tbs tomato puree
2 small carrots diced
1.5kg chicken pieces
3 Tbs seasoned flour
600mls chicken stock
2 cloves garlic crushed
freshly ground black pepper
8 new baby potatoes quartered
3 Tbs finely chopped fresh parsley
3 rashers bacon trimmed and chopped
Farmhouse
Chicken Casserole Method
Preheat oven to 200 degrees.
Toss chicken in the flour to coat then shake off excess flour
and reserve 1 Tablespoon. In a large frying pan add the butter
and melt it then add the chicken and cook over a medium heat
until brown all over and put it into a large casserole dish.
To the frying pan add garlic and reserved flour then cook
over a low heat for 1 minute. Combine the stock and tomato
puree then remove pan from the heat and gradually blend in
the stock mixture and cook over a medium heat stirring constantly
until mixture boils and thickens. Pour over the chicken in
the dish and cover then bake chicken for 30 minutes. Heat
the oil in a large frying pan and cook turnip, carrots and
parsnip over a medium heat for 3 minutes then remove them
from the pan and set aside. Add onions and bacon to the pan
and cook for 4 minutes or until the bacon is crisp. Stir the
turnip, carrots, parsnip, onion mixture, potatoes, black pepper
to taste and parsley into the chicken mixture and bake for
40 minutes longer or until vegetables are tender. Serve the
Farmhouse Chicken Casserole with hot crunchy bread rolls.
Enjoy your freshly
made Farmhouse Chicken Casserole!
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