Green Chicken Curry

With its delicious mix of flavours – mint, spinach, coriander, it is a great curry, which will keep you wanting more. Not only is it packed with all of the wonderful herbs and spices, but it has a punch of fibre, iron and vitamins from the dose of spinach.

Green Chicken curry

GREEN CHICKEN CURRY

(Adapted from Simon Rimmer’s recipe)

Ingredients:

3 skinless chicken breasts, cut into chunks

about 200g potatoes, cut into cubes, blanched in boiling water for 5 minutes, drained

3 tablespoons frozen peas

lime wedges, to garnish

rice or naan bread, to serve

curry paste:

1 onion

3 green bird’s eye chillies

3 garlic cloves

1 tablespoon sugar

2 tablespoons tamarind paste

1 teaspoon ground coriander

2 tablespoons vegetable oil

green sauce:

400g spinach leaves

1 bunch of fresh coriander

good handful of mint

400ml coconut milk

Method:

  1. To make a curry paste, in a food processor, blend the onion, chillies, garlic, sugar, tamarind paste and ground coriander to a fine paste.
  2. In a large saucepan heat the oil, add the curry paste and gently fry for about 5 minutes.
  3. To make the sauce, in a food processor, mix the spinach, fresh coriander, mint and coconut milk. Add this sauce to saucepan with the paste and bring to the boil. Then reduce the heat and simmer for about 5 minutes – you may need to add a little water or stock to thin it down – then season with salt.
  4. Add the chicken pieces to the sauce and simmer for about 30 minutes or until cooked through, adding the blanched potatoes about 10 minutes in and cooking them until tender and cooked. Add the frozen peas for the last 5 minutes.
  5. Serve with rice or naan bread, garnished with limes and more fresh coriander, if you wish.
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Ethiopian-inspired Lentil Soup

Lately I felt a bit under the weather. Our office at work is a hive of stinky cold germs at the moment, with every other person being sick,  it’s hard to stay untouched by the seasonal bug. I’m trying to fight it in my own way, hot baths, plenty of liquids (whiskey & Hot Toddy counts too) and also some nourishing soups. This was one of them, super easy to prepare, full of spices and with a kick of ginger.

I used canned green lentil this time, because I needed to eat something quickly. Alternatively you can use a dry lentil of your choice and just cook it longer.

Ethiopian-inspired Lentil Soup

ETHIOPIAN – INSPIRED LENTIL SOUP

(Adapted from The Kitchn)

Ingredients:

1 tablespoon olive oil

1 red onion, chopped

2 teaspoons ground coriander

1/2 teaspoon cinnamon

1/2 teaspoon turmeric

 1/4 teaspoon pepper
 1 green chilli, de-seeded, finely chopped
 2-3 cm fresh ginger, finely chopped
 4 cloves of garlic
2 cans of green/puy lentil

2 stock cubes (veggie or chicken, whatever you prefer)

about 2 litres of water

about 200g baby spinach

juice of one lemon, plus more lemon wedges for serving

Method:

  1. Sauté the onion in a pan until it starts to brown.
  2. Add all the spices, cook it for  2-3 minutes, then add chilli, ginger and garlic, stir and sauté for a further minute.
  3. Add the lentil, stock cubes, water, bring up to boiling, then reduce the heat and simmer for further few minutes.
  4. Then add the spinach and simmer for a further 5 minutes.
  5. Add lemon juice, check for seasoning and serve with extra lemon wedges, if you like.

 

 

Parcel-Pie


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I’ve been making this pie (originally adopted from Nigela’s Domestic Goddess book)  a lot recently and I’ve tried all sort of fillings, using rice, cous cous, lentil along with different vegy selection, but this version still remains my favourite.

 

COURGETTE, SPINACH AND CHICK PEA FILO PIE

Ingredients:

1 pack of ready made filo pastry

100 g melted butter

1 yellow onion

3 courgettes (diced, unpeeled)

300 g spinach

1 can of chick peas, drained

200 g feta cheese (cut in cubes)

2 medium cooked potatoes (cubed)

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1 teaspoon ground coriander

2 tablespoon olive oil

salt, pepper

Plus: 22cm springform tin

Method:

1. Preheat the oven to 200C.

2. In a large frying pan gently fry the cumin seeds and onion in the olive oil until the onion is soft. Add the rest of the spices, courgette and cook on a fairly high heat to prevent the courgettes becoming watery. When they are soft but still holding their shape, add the spinach and quickly cook until it just starts to wilt. Tip it over in a big bowl, let it to cool slightly.

3. Add cut potatoes, can of drained chick peas and cubed feta cheese, mix everything to combine and check seasoning.

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4. Brush the inside of the springform tin with some melted butter. Line the bottom and sides of the tin with 3/4 of the filo pastry, buttering each sheet as you layer. Leave a little filo overlapping the sides, and keep 3-4 layers for the top. Carefully put in your filling and then fold in the overlaps. Cover with the final coat of butter and put in the oven for about 20 minutes or until the filo is golden.

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P.S: As you can see there are some carrots on a last picture and there are no carrots in my recipe. I have to confess, I just had a two carrots left from the roast night before, so I just added the into the pie too (I hate to waste:))