Simply Delish - Chicken Curry

Hi all, Can't believe that last time we blogged was from our old house. We have since bought ourselves a home and have been busy making it our own.

picture source : KB's Room

We've also set a date for our wedding so we've been busy, busy.

In the last year, Whitesnake and I have gained a little weight so we've been trying to make some of our favourite recipes a little healthier. This chicken curry that I cooked up last night was healthy and delicious. Why don't you give it a try!

Serves 1

Ingredients

1 small onion, diced
1 small carrot, grated
1 tablespoon low fat sour cream or natural yoghurt
1 tbsp curry powder
1 tsp olive oil
1 clove garlic, sliced
1/3 can tomatoes
1 tbsp green beans, chopped
1 tbsp brocolli, chopped
3/4 cup basmati rice
100g chicken, sliced, skin removed


Cook the rice as per packet instructions

Heat a wok and fry the chicken in the olive oil

Add onions, carrots and garlic and fry for 10 mins or until onions are soft

Add tomatoes, curry powder and vegetables and simmer for 15 mins

Stir in sour cream before serving

picture source : KB and Whitesnakes Home

Cheers,

KB and Whitesnake

Simply Delish - Thai Chicken and Rice

We're back!

Well, things are much more settled now, I finally sold my house so now Whitesnake and I can look for a new house to buy together. Hope you've all been good. We're looking forward to catching up on all your yummy recipes.


Ingredients

2 cups (300g) long-grain white rice
1/2 cup fresh mint leaves
2 cloves of garlic
1/3 cup (80ml) sweet chilli sauce
1 tbs fish sauce
1 tbs soy sauce
1/2 cup (125ml) lemon juice
1tsp of fresh ginger grated
1/2 cup water
2 chicken breast fillets
1 cup of frozen veggies

Blend sauce ingredients, place chicken in a baking dish, pour over sauce and cover with foil. Bake in oven at 190 for 40 mins.

Cook rice as desired and add frozen veggies to rice for a few minutes until cooked through.





Cheers!

KB and Whitesnake


Here's the linky, you know what to do...

More Simply Delish recipes listed here

Simply Delish - Moroccan Chicken

All is well in our little corner of New Zealand. The nights are starting to get colder so we've been making dishes which warm us up. Here's an easy one for you to try...

Have a great weekend all
Love KB
xxx

Ingredients: serves 2

1 tbsp of olive oil
I large chicken breast
1/2 sliced onion
1/2 grated carrot
2 cloves of crushed garlic
1 potato
moroccan seasoning
2 tins of moroccan tomatoes


Method:

Dice potato into bite sized pieces and boil until almost cooked
Heat oil in work or large frying pan, add onion, garlic and carrot and cook until onion is soft.
Add  and stir fry chicken until sealed.
Add cans of tomatoes and boiled potato
Bring to boil, turn down heat and simmer until it tastes just the way you like it

Here's the linky, you know what to do.








Enjoy

KB and Whitesnake

More Simply Delish recipes listed here

Simply Delish - Almond, Chicken and Asparagus Salad

Whitesnake picked up this recipe from our local gym. It makes 4 servings and is perfect for those who are trying to cut down on calories while still enjoying a healthy, tasteful dish. The recipe features a good source of protein and nutrients that truly benefit those who are trying to watch their diet.

Ingredients

1/4 cup mayo, low calorie
2 cups asparagus tips
lettuce leaves
1/4 tsp curry powder
1/8 tsp fresh ground pepper
2 cups boneless chicken breast, skinless, cooked and chopped
2 tbsp toasted and sliced almonds
1/2 cup of capsicum, chopped and seeded
1/4 cup yoghurt. plain and non-fat
1/4 cu choped cilantro
1 tsp lemon juice
1/4 tsp salt

Prep

Steam asparagus tips for about 2 mins, until crisp-tender.
In a medium bowl, combine mayo, curry powder, salt and yoghurt. Whisk together until creamy.
Add chicken, ciantro, asparagus and almonds.
Dish up on fresh lettuce leaves.

Here's the linky, you know what to do...





Cheers KB and Whitesnake

More Simply Delish recipes listed here...Simply Delish

Simply Delish ~ Cheesy Tomato Basil Chicken Breasts

Sauce

2 tbsp butter or marg
1 cup of cubed tomatoes
1/2  chopped onion
2 tbsp tomato paste
1/2 tbsp chopped basil
salt and pepper
2 cloves chopped garlic
2 boneless chicken breasts (halved)


Topping

1/3 cup of breadcrumbs
1/4 cup of chopped parsley
1 tbsp melted butter or marg
strips of cheese to cover chicken



To Prepare

Heat oven to 350 (180)
Melt 2tbsp of butter in oven in a baking pan
Stir together remaining sauce ingredients except chicken
Place chicken in baking pan, turning to coat with butter
Spoon sauce over chicken and bake for 30/40 mins until chicken is no longer pink
Stir together all topping ingredients except cheese
Place cheese strips over chicken, sprinkle with topping mixture
continue baking 5 to 10 mins


Here's the linky, you know what to do

More Simply Delish recipes listed here

Simply Delish Chicken with Pine Nuts, Feta and Parsley Stuffing

Dad is out of hospital and recovering nicely. Thanks for all the well wishes.



Ingredients 

chicken breasts
breadcrums
pine nuts
parsley
1 clove garlic grated
1 cube feta cheese
lemon zest


Toast pine nuts over a low heat until just coloured.
Combine with remaining stuffing ingredients.

Slice chicken breast and fill with stuffing.

We wrapped in foil and cooked on the barbeque but you can bake in a hot oven until cooked through if you prefer.

This stuffing also goes really well with fish.


Here's the linky, you know what to do.






Enjoy

KB and Whitesnake

More Simply Delish recipes listed here

This recipe has been shared with... Permanent Posies

Simply Delish - Chicken and Potato Curry

This week I cooked up a Chicken and Potato Curry. I found the recipe at Master Chef NZ and modified it a bit because I didn't have all the ingredients. It was delish but a little watery. Next time I'll stick to the recipe and it should be perfect.

Here's the recipe I should have used...

Serves 4-6




8 free-range chicken thighs, skinned, boned

1 tsp ground turmeric

5 cloves garlic, finely chopped

5cm piece ginger, peeled and finely chopped

5 tbsp vegetable oil

1 onion, chopped

1 cinnamon stick

1 1/2 tbsp cumin seeds, toasted in a dry pan until fragrant and slightly darkened

large pinch chilli flakes or to taste

700g Agria potatoes, peeled and cut into 3 cm chunks

400g can crushed Italian tomatoes

1 1/2 cups water

1/2 tsp salt

2 tbsp coriander, chopped



1. Toss the chicken in the turmeric until the chicken is well coated with turmeric. Reserve.



2. Pound the garlic and ginger together with a mortar and pestle until you have a coarse paste, or finely chop each.



3. Heat the oil in a large frying pan over moderate heat and add the garlic, ginger, onion, cinnamon stick, cumin seeds and chilli flakes. Brown gently for 10 minutes until the onion is soft.



4. Add the chicken thighs and fry until they have coloured all over, then add the potatoes, tomatoes, water and salt, mix well and bring to the boil. Cover and simmer for 15 minutes.



5. Uncover and simmer for 5 minutes or until the sauce is thick. Taste and adjust the seasoning. Remove from the heat and let stand 5 minutes then stir in the coriander.



Tips



Other vegetables such as pumpkin or kumara can be added to this dish.



Always use agria potatoes as they are floury and will absorb the curry flavour.



Whenever using dry spices always toast well in a saucepan or oven to release the flavours.









If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

• Link back to Simply Delish on you blog so others can find SD and play along.

Have a great weekend.

Cheers

KB and Whitesnake



More Simply Delish recipes listed here

This recipe has been shared with Foodie Friday, It's A Keeper Thursday and Friday Potluck

Chicken, Pumpkin and Bok Choy Noddle Salad

I found this recipe at mindfood.com. A great idea for left overs.


Serves 6



(source: William Meppem (JAN/FEB 2011))

2 x 76g packets 2-minute noodles
1 bunch baby bok choy, trimmed, leaves separated
1 cup leftover diced cooked pumpkin
1 1/2 cups leftover cooked chicken, shredded
1 tbs salt-reduced soy sauce
2 tsp sesame oil
1 long red chilli, thinly sliced



Bring 3 cups water to the boil in a small saucepan. Break noodles into quarters and add to boiling water, with bok choy. Cook for 2 minutes. Drain. Add pumpkin, chicken, soy sauce and sesame oil to hot noodle mixture. Gently toss until combined. Spoon into bowls and serve topped with slices of chilli.



Hope you are well. See you Saturday for Simply Delish
Cheers
KB

This recipe is a contribution to Mouthwatering Monday ,  Zensational Living and What's Cooking Wednesday

Simply Delish - Peanut Butter and Cumin Chicken

here

Tweet

Hi all,


It's been really hot this week in New Zealand but we thought we'd share a yummy Winter recipe for all our friends who are suffering in the cold. This will warm you up a treat. I (KB) love it as I'm a huge peanut butter fan.


Ingredients

1 tbsp oil
4 chicken portions
1 onion
4 tsps plain flour
6 tsps peanut butter
1 1/2 cups chicken stock
1 tsp cumin
salt and pepper

Prep

Brown chicken
Drain and transfer to a casserole dish
Fry onion, stir in flour and P butter (1 min)
Gradually stir in stock until boiling
Add cumin, salt and pepper
Pour sauce over chicken
Bake  1 - l 1/4 hrs 180 °C

I usually serve mine with rice and veggies.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.

• Link directly back to the URL of your recipe, not your blog home page.
• Link back to Simply Delish on you blog so others can find SD and play along.

Have a great weekend. We'll be back Monday with a new recipe to share.
Cheers

KB and Whitesnake

More Simply Delish recipes listed here

Weekend Slap Up - Chicken n Veggie Pie

It's Simply Delish time. This week we have a yummy recipe from my darlin Whitesnake and here he is now...


Here we go me little lovelies, with what we had as a meal last weekend. Remember these were spur of the moment meals.
One thing KB and I do is to try and vary our meals. Example would be beef  one day then chicken the next followed by fish then pork. Get the idea?

We were out doing our weekly shopping and we hit the veggie shop.
As the weather had cooled quite a bit and the fact that the day before we had the "Kind of Wellington'.
Puff pastry or rather the use of it got me thinking.
Chicken was the go (meat wise) for the evening meal and fresh cooked veggies seemed a good idea, until puff pastry entered me head yet again.

Chicken n Veggie Pie! Simple, or better still Simply Delish!

Notice the egg wash sealed the pie's edges

Ingredients :-

Chicken (we used breast as I have always been good with that :-)

Cream of Chicken cup of soup.4 pack.
(chicken/vegetable stock will do or even some of the stock you saved from some of the previous recipes. You did save some aye? We used ours for other meals.)

Vegetables assorted.
(We used fresh but you can use frozen. Remember with frozen you end up with more liquid.)
Carrots a large one, Celery, Mushrooms, Courgettes x2 cos they were small and Peppers/Capsicum (red, yellow and orange more for colour than anything else. Plus we like them and got them on special!)

1 Sheet Puff Pastry and egg wash
(Use whatever floats your boat)

Standard stuff....... Salt, Pepper, Garlic, Onion and Olive oil
(We use Olive oil cos we are posh and it is healthy)

Standard Operating Procedure.

Knock up 2 cups of the cream of chicken soup/stock and simmer
Cut up veggies into chunky sizes (obviously with frozen you skip this part)

Note with the carrot and courgette I just chopped the ends off and throw away. I did not peel them either.
(If I can get away from peeling anything I will)

Weekend Slap Up

Didn't peel the mushrooms!

Dump all veggies into soup/stock add a bit of salt n pepper, place lid on pan and walk away.
(Do keep checking that the stock hasn't dried up and that it just covers all veggies.)

Cut chicken into bite size pieces and brown in a hot fry pan.
(This is where you would use the oil, chopped garlic and onion. I didn't use garlic nor onion. I forgot.)

Once the chicken is browned drain any excess oil and add to veggie pan.
Allow to simmer for another 10mins.
(Of course make sure you had a good size pan in the first place.)

Drain veggies and chicken from the stock and place in an oven dish.
DO NOT tip stock into sink or down the drain. Get one of those spoons with holes in and spoon the veggies and chicken into the oven dish.

Cover with the sheet of puff pastry. Trim excess pastry if you want.
(I just made sure it all fit by tucking the extra bits down the inside of the oven dish.)

Carefully egg wash the pastry.
Look at the left over wash and then look at the pie. return to looking at the remaining egg wash and smile.
Pour remaining egg wash around edges of pie.
Place in oven preheated to 180c (Still don't know the F) cook till pastry is golden brown.

Plan to have pie with something else but change your mind when the pie comes out.

Meal on a plate

After the meal bits n pieces and trivial thoughts.

The left over stock we used for the next days pork chops and we still had some left over so that is in the freezer awaiting some other bright idea. (We really try not to waste anything)
The pie we had was very filling, we had two helpings so you could say it would serve 4 but you probably would need some spuds or something with it.
I often use cup of soups as stock and thickeners rather than cornflower. I find cornflower bland and sometimes it gets lumpy. I hate doing too much work in the kitchen so beating the lumps out of cornflower is not an option and with a cup of soup pack it seems just enough.

Hope you enjoy. Remember all these idea meals are adaptable. Use your produce and your flavours to suit your taste.

If you have a recipe to share, post the details to your blog, leave a comment here, include your link below on our new Linky and we will check it out. If you prefer, you can leave your recipe as a comment and we will include it in a future post on your behalf.





Cheers
KB and Whitesnake

More Simply Delish recipes listed here.

Almond, Chicken and Asparagus Salad

Whitesnake picked up this recipe from our local gym. It makes 4 servings and is perfect for those who are trying to cut down on calories while still enjoying a healthy, tasteful dish. The recipe features a good source of protein and nutrients that truly benefit those who are trying to watch their diet.

Ingredients

1/4 cup mayo, low calorie
2 cups asparagus tips
lettuce leaves
1/4 tsp curry powder
1/8 tsp fresh ground pepper
2 cups boneless chicken breast, skinless, cooked and chopped
2 tbsp toasted and sliced almonds
1/2 cup of capsicum, chopped and seeded
1/4 cup yoghurt. plain and non-fat
1/4 cu choped cilantro
1 tsp lemon juice
1/4 tsp salt

Prep

Steam asparagus tips for about 2 mins, until crisp-tender.
In a medium bowl, combine mayo, curry powder, salt and yoghurt. Whisk together unti creamy.
Add chicken, ciantro, asparagus and almonds.
Dish up on fresh lettuce leaves.

Hope you enjoy
Love KB
xxx

This recipe is a contribution to Mouthwatering Monday , Tuesdays At The Table  What's Cookin' Wednesdays and It's A Keeper Thursdays

News From Home

Hi all, Whitesnake and I have been enjoying the last days of our holiday in the sunshine. Here we are enjoying our yummy meal of Moroccan spiced chicken (cooked on the BBQ), served with tomato salad, potatoes, avocado and lettuce freshly picked from our garden.

Our veggies have been enjoying the sun too. We're almost ready to pick our first tomato. The lettuce has been the star, I can take as much as I like and she still keeps growing. We've also enjoyed our first crop of radish and the carrots are well on there way. Not bad for a girl who was once banned from the garden.

See you tomorrow for Simply Delish.
Love KB
xxx