Martinique coconut chicken curry

Ingredients

For the spice mix

• ¼ tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp yellow mustard seeds
• 3 garlic cloves, roughly chopped
• ½-1 Scotch bonnet chilli, seeds removed
• 1 tsp sea salt flakes

For the coconut chicken curry

• 12 chicken pieces (a mixture of thighs and drumsticks)
• salt and freshly ground black pepper
• 4 tbsp sunflower or groundnut oil
• 2 onions, roughly chopped
• 500g/1lb 2oz butternut squash, peeled, seeds removed, cut into 5cm/2in cubes
• 2 aubergines, cut into 4cm/1½in cubes
• 2-3 large waxy potatoes, peeled and cut into 4cm/1½in pieces
• 1 x 400ml/14fl oz can coconut milk
• 300ml/½ pint chicken stock
• 1 tbsp tamarind paste
• 3 small bay leaves
• 1 large ripe mango, peeled, core removed, chopped into 5cm/2in pieces
• 1 large ripe papaya, peeled, seeds removed, sliced
• ½ lime, juice only
• 1½ tbsp rum (optional)
• 330g/¾lb rice, cooked according to packet instructions, to serve

Method

1. For the spice mix, grind the spice mix ingredients to a paste using a mortar and pestle. Set aside.
2. For the coconut chicken curry, season the chicken pieces, to taste, with salt and freshly ground black pepper.
3. Heat two tablespoons of the oil in a large, heavy-based saucepan or deep-sided casserole over a medium heat. Add the seasoned chicken pieces and fry for 3-4 minutes, turning regularly, or until browned on all sides. Remove from the pan and set aside (keep warm).
4. Heat the remaining two tablespoons of oil in the same pan, then add the onions, butternut squash, aubergines and potatoes, in batches if necessary, and fry for 4-5 minutes, stirring regularly, or until just softened and pale golden-brown.
5. Add the spice mix to the pan and stir well to coat the vegetables. Continue to cook the mixture for 3-4 minutes, stirring well, or until the spices are fragrant.
6. Return the browned chicken pieces to the pan and add the coconut milk, chicken stock, tamarind paste and bay leaves. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover the pan with a lid and continue to simmer for 35-40 minutes, or until the chicken pieces are tender and the sauce has thickened.
7. Add the mango, papaya, lime juice and rum (if using), stir the mixture well, then cover and continue to simmer for 4-5 minutes, or until the fruit has warmed through.
8. To serve, divide the rice equally among six serving plates. Spoon over the coconut chicken curry.

Starting up: NEW RECIPE WEDNESDAYS!!- First one: Prawn pasta with chilli, courgette, lemon and pine nuts

Ingredients:

• 2 courgettes grated
• Pasta
• 2 lemon zest grated
• Pine nuts
• Chilli flakes
• Parmesan cheese
• Prawns

Method:

1. Put the grated courgettes in a clean tea towel and clean dry.
2. Heat the oil in a pan and fry the courgette for 5 mins.
3. Add the chilli flakes, pine nuts, prawns and lemon zest and continue to cook for a further 3 minutes.
4. Season with salt and stir.
5. Meanwhile cook the pasta in a large saucepan.
6. Once the pasta is cooked, drain the pasta and add to the courgettes and lemon.
7. Toss everything together over a medium heat for 30 seconds.
8. Serve immediately and sprinkle with Parmesan cheese.

Enjoy !

Cauliflower cheese and chilli risotto

If you love cauliflower cheese like I do, you’ll be over the moon with this!

Ingredients

• 1 large red onion
• 2 sticks of celery
• Few sprigs of fresh tyme
• 2 knobs of butter
• Olive oil
• 300g cauliflower
• Chicken stock
• 1 red chilli
• 100g parmesan cheese
• 300g risotto rice
• 200ml white wine

Method:

1. Add the knob of butter to a warm pan and add the onion, celery, thyme and cook over a low heat for 5 mins.
2. Add the cauliflower a separate pan which has the chicken stock already in it and cook.
3. Add the rice to the other pan once all the vegetables (onion,celery&thyme) in the pan are soft.
4. Add the wine to this pan and keep stirring until all the rice has been absorbed.
5. Add a ladle full of the hot stock and cauliflower and stir constantly adding a ladle at a time.
6. Gently mash the cauliflower into the rice as it cooks.
7. Take the pan off the heat once all the stock has been added to the rice and add half the parmesan.
8. Serve the rissotto and then add the rest of the parmesan on top and sprinkle with the chilli.

Enjoy!!

Chicken with ginger and coriander… mmm!!!

Here’s a simple dish which is filled with lots of tasty ingredients. Great with a big glass of white wine- Sancerre’s my favourite

Ingredients:

• Chicken breasts chopped into squares
• Coriander
• Coconut milk
• Garlic
• Ginger (lots of it!)
• Mushrooms chopped
• Basmati rice
• Red Onion
• Coconut milk
• Green peppers chopped
• Courgettes chopped
• Chicken stock

Method:

1. Add the rice to boiling water and allow to cook for 15 mins
2. Meanwhile fry the onion and garlic
3. Add the mushrooms, green peppers and courgettes into the pan and cook until soft
4. Add the chicken and cook until golden brown
5. Add the chicken stock and coconut milk and allow to heat up and then simmer
6. Add the ginger after grating it into small pieces
7. After a further 5 mins of cooking add the chopped coriander
8. Serve the rice and then add the chicken and sauce

Quick and easy penne pasta with prawns, spinach and gorgonzola cheese

Here is a simple quick and easy carb fix up after a long gym session!!

Ingredients:

• Penne Pasta
• Tomatoes chopped into cubes
• Pre cooked prawns
• 3 handfuls of baby spinich
• Gorgonzola cheese
• Green pesto
• Walnuts

Method:

1. Cook pasta until ‘al dente’
2. Drain and leave in a bowl
3. Add the prawns, cheese, spinach, tomato, walnuts and pesto.
4. Stir well to wilt the spinach and mix in the pesto
5. Season and serve immediately

Moroccan chicken with spring onion couscous

Ingredients:

• 1 onion
• Ginger
• Garlic
• Chicken
• Cinnamon stick
• Cumin
• Plum tomatoes
• Coriander
• Chilli
• Couscous
• Spring onion
• Spinach
• Lemon juice
• Olive oil
• Chicken stock

Method:

1. Add onion, ginger and garlic to a pan.
2. Add chicken, cinamon, chilli and cumin to the pan.
3. Add the tomatoes and salt and pepper and cook for 15 minutes.
4. Meanwhile, place couscous, spring onion and spinach in a bowl.
5. Mix the hot chicken stock, olive oil and lemon juice together and then add to the bowl with couscous.
6. Leave in the bowl for 5 minutes.
7. Add coriander to the chicken for seasoning and mix together and enjoy!!

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