Archive for the ‘ Chicken ’ Category

Sailors Treat – “Mid Ocean Chicken Korma”

It’s June and sailing weather,  even for Ireland, is unseasonably cold! So, when some sailing pals were on a recent excursion, they took a Thermal Chef and without any galley(kitchen) facilities were treated to a mouty-watering and body-warming  CHICKEN KORMA in the middle of the Irish sea!

Just 10 minutes preparation in the kitchen before they set sail meant they could serve the dish when they needed it most… hours later. Its also great for fishing and camping trips and using at holiday homes.

Top-Notch Indian Korma on the high Seas!

INGREDIENTS

6-8 chicken thighs, cubed (skins & bones removed)

1 large onion, diced

1-2 chillies (to taste) deseed & chopped

1 inch of fresh ginger (peeled & finely chopped) or dried if you dont have it

4 tablespoons of curry paste ( any of the supermarket tubs will do, just make sure its a mild one!)

250ml of coconut milk

Fresh or dried Coriander

1/2 pint of chicken stock ( a cube is fine)

Salt & Pepper to taste

OPTIONAL EXTRAS to serve with:

Naan Breads

2 tablespoons of ground almond

Natural Yogurt

Diced tomatoes

METHOD

Fry the chicken in the inner pot with some oil until golden then remove.

In the inner pot then fry the onion, chilli, ginger and curry paste, stirring for 2-3 minutes

Pour in the stock, coconut milk, ground almonds & shredded coriander. Stir well

Add Chicken back into inner pot and bring to the boil, turn down and simmer with the lid on for 10 minutes.

Leave for a minimum of 3 hours. It will improve if you leave for longer.

Serve with the Naan bread and if you have the inclination, the chopped tomatoes and natural yogurt on top!

2011
06/10
CATEGORY
Chicken
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Summer Sweet Pepper and Chicken Stew

This is a delicious summertime dish for the Thermal Chef. Its tastes really fresh, light and summery with roasted peppers and the fresh coriander and it’s a synch to make!

Ingredients

  • 2  teaspoons  olive oil
  • 1  finely chopped onion
  • 1  pound  skinless, boneless chicken breast, cut into bite-sized pieces or you can use thighs but take the skin off.
  • 3  chopped courgettes
  • 1   finely chopped carrot
  • 1 deseeded chilli (optional)
  • 3/4  teaspoon  dried oregano
  • 1/2  teaspoon  ground cummin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  garlic cloves, crushed
  • 1.5 cans any mixed beans such as  Chick Peas/Canellini/Butter beans/Flageolet beans will do.
  • 600mls chicken stock or more if you want to have a tasty broth with the Stew. Use a stock cube if you have one handy.
  • 4  chopped Roasted Bell Peppers – add towards the end.
  • Chopped fresh coriander – for serving

Preparation:

  1. Heat olive oil in the inner pot oven over medium-high heat.
  2. Add chopped onion and chicken; sauté 5 minutes or until lightly browned.
  3. Add courgettes and next 9 ingredients (courgettes through to stock); bring to a boil. Simmer for 5 mins.
  4. Transfer the inner pot to the Thermal Chef and close
  5. 30 mins before serving add the roasted peppers.
  6. Serve with Baguette or toast whatever bread you have at home.

Enjoy!

2010
08/23
CATEGORY
Chicken
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