Here's a few recipes you may like, I use these regularly and I love them as well as the people I cook for!
*Butter Chicken*
500g chicken breast cubed
1/4 cup tandoori paste
1/4 cup natural yogurt
1 onion, diced
3 cloves of garlic or 3 tspn of minced garlic
1 cup tomato passata
2 tbspn light cooking cream
2 tbspn butter
Combine tandoori paste and yogurt to make a smooth marinade
Coat chicken with marinade, cover and set aside in the refrigerator for 30 minutes or overnight
Heat oil in frying pan, add chicken and cooked until cooked through. Set aside in a seperate bowl
Add butter and onion to pan, cook for a few minutes and add garlic. Continue cooking until onion is soft
Return chicken to pan and add passata
Simmer for a few minutes until passata is heated through
Add cream and stir through. Cook for a further two minutes
- Great served with jasmine or basmati rice! It's got a great flavour, not too mild or spicy but you can alter how much tandoori paste you use to suit your taste
*Creamy tomato and parmesan chicken*
500g sliced chicken breast
1 large capsicum finely chopped (I use red)
1 lare bunch of shallots finely chopped
1 clove of garlic or 1 tspn minced garlic
1 tbspn sundried tomato pesto
1 250g tin of light evaporated milk
1 tbspn cornflour
1 tbspn parmesan cheese (or to taste)
Salt and pepper to taste
Heat an oiled pan, stiry fry capsicum, garlic and shallots for two minutes and set aside in seperate bowl
Add chicken to pan and cook until golden brown
Add pesto to pan and mix through then mix through the capsicum, garlic and shallots
Mix cornflour with a small amount of the evaporated milk to form a smooth paste (this bit is trail and error with the amount you use)
Stir in the paste with the chicken
Mix through the remainder of the evaporated milk and parmesan cheese
Continue until mixture has thickened slightly
Season with salt and pepper to taste
This chicken also serves well with rice or steamed seasoned vegetables!
*Morrocan chicken*
4 Chicken breasts halved and lightly pounded
Morrocan seasoning mixture
1 Cup of cooking cream
1 Cup of chicken stock
Coat the chicken breasts in morrocan seasoning and set aside in refrigerator for 30 minutes
In a hot oiled pan sear chicken breasts until cooked on both sides
Pour chicken stock over chicken breasts and cover pan
Simmer on low heat for approx 20 minutes or until chicken is cooked through
Remove chicken from pan and set aside covered in foil to keep warm
Add cream to the remaining juices/stock in pan and stir to combine
Keep stiring until mixture thickens
Serve chicken with creamy sauce drizzled on top
This can be served with rice or couscous or steamed seasonal vegetables!
All of the above recipes are suited to serve 4 people, hope this helps, have fun!
