Chicken

Vegetable Curry served with fresh roti

Quick And Nutritious – Chicken Vegetable Curry

Quick and Nutritious - Chicken Vegetable Curry

Vegetable Curry served with fresh roti

Chicken Vegetable Curry is the easiest meal to cook ever! Thanks to my bestie aka mummy! Of course, that is if you have all the veg pre-washed, chopped and stored in the freezer. Suuper easy and get all the veggies nutrients in at the same time. Kids will have so much fun trying to scrape of the hecta hing (drum sticks). It’s something new for them.

Put everything into one pot, add the spices and you’re good to go! Sometimes, I add 2 tsp butter too. The taste of the butter melting into the veggies is something else.

Growing up, I always heard my uncles say that Nanima made the best Chicken Vegetable Curry. They could smell the fragrance of this dish all the way near school. They would run up the hill eagerly where nanima would be making fresh roti for her kids in the kitchen. They talk with a huge smile on their face, reminiscing in their mums memories.

It’s been over 15 years since they’ve tasted Nanimas food because she’s been living with arthritis. She hasn’t seen the upstairs of her own house in soooo long. And as the stories tell: Nanimas food was unbeatable.

I’ve never been able to taste her food myself so that’s something I wouldn’t know. I live it through my uncles lovely stories. Something they will always talk about and cherish close to their hearts.

Ingredients

 NOTE: To save time and effort when cooking Chicken Vegetable Curry – pre-wash, clean, and cut all of the vegetables (except for the big Onion and Tomatoes – add them fresh). Store them in individual bags and freeze them for later use. When you are ready to cook, simply remove the vegetables from the bags and add them to the pot. This will save you a significant amount of time and energy. Cooking will be so much easier!

I have included pictures of the vegetables below to give you an idea of how I cut and stored them into freezer. 

  • 6 Boneless Chicken pieces from a full cut chicken, chopped into cubes.
  • 10 Hecta Hing (Drumsticks) cut into 6cm sticks.
  • 1 Big Onion diced
  • 12 chopped Aubergine pieces
  • 1/2 tsp Ginger Garlic paste
  • 1 tsp Oil
  • A handful of Papdi Lilva
  • 2 Spring Onions finely chopped into small circles or a handful
  • Handful of chopped Fenugreek or Methi Leaves 
  • 1 tsp salt
  • 1/2 tsp Turmeric (Arad)
  • 1 heaped tsp Coriander powder
  • 1/2 tsp Chilli powder (Marcha)
  • 1 diced Vine Tomato or 2 small salad Tomatoes
  • 1/2 cup water

How to cook it

Let the Magic Happen :

  1. Add the small boneless, skinless chicken thighs to a pot. The Chicken pieces had a thin bone in them, which I removed. My mum says that this part of the chicken is more flavorful, otherwise I would have just used chicken breasts.
  2. Add the Chopped Aubergine pieces – big size.
  3. Add the Drumsticks into the pot.
  4. Add the Fenugreek leaves into the pot.
  5. Add the grated Onion.
  6. Add the Papdi Lilva.
  7. Add the Vine Tomato.
  8. Add the Spring Onions.
  9. Add the spices and the Ginger Garlic paste.
  10. Mix everything until thoroughly combined.
  11. Add 1/2 cup water to the pot.
  12. Fast heat until boiling and thereafter – turn down to low heat.
  13. Allow to cook approx an hour.
  14. Cover with lid. Check and mix every 15 minutes.
  15. If the chicken and vegetables are not yet cooked through, add a small amount of water to the pan.
  16. Once the chicken and vegetables are cooked through, cook over high heat until the water has evaporated and the dish is no longer watery.
  17. Serve the vegetable curry with fresh Roti or Chapattis. And YES to some mango pickles on the side 🙂

AN INSIGHT INTO THESE VEGETABLES

Papdi Lilva

boosts immune system, improves eyesight and controls blood sugar level.

Aubergine

High fibre, low-calorie and a source of antioxidants. From reducing the risk of heart disease to helping with blood sugar control and weight loss…

Onion

Rich in Antioxidant compounds and a good source of vitamin C, vitamin B6, potassium and folate, while having anti-bacterial properties.

Drum Sticks

High on vitamin C and antioxidants, drumstick helps to combat against common cold, flu and common infections. Anti-inflammatory and anti-bacterial properties of drumstick helps with asthma, cough, wheezing and other respiratory problems.

Fenugreek Leaves

Excellent source of vitamin K. Helps control cholesterol and beneficial for Diabetes. Aid for Nursing mothers. Helps to prevent Osteoporosis, anemia, while having anti-cancer properties.

Tomatoes

Ease inflammation, boost your immune system, lower your cholesterol levels, and keep your blood from clotting. Its nutritional content supports healthful skin, weight loss, and heart health.

Eat Your Veggies.

It would make me so so happy if you share your makings or your version of this recipe. It probably looks difficult, but its just a few basic ingredients that delivers a big bowl of unique flavours.  And honestly, there are no rules for food. You can always tweak it to your preference.

Why not share it with me on my Instagram page. Tag me in your posts so I can see your creative kitchen fun.

Quick And Nutritious – Chicken Vegetable Curry Read More »

Juicy chicken stir fry with noodles and doritos recipe

The Juiciest Chicken Stir Fry Ever – A Quick And Easy Family Favourite

The Juiciest Chicken Stir Fry Ever - A Quick And Easy Family Favourite

Juicy chicken stir fry with noodles and doritos recipe

Bring in the most appetizing, moist and full of flavour Chicken stir fry. To top it off – the spicy crunch that only @doritosuk chilli heatwave brings. Oh, what a delightful meal. I can have it every day of the week!
And the best part – you can cook this up in 30 mins max!

This chicken stir fry recipe is literally everything. The key is to use high-quality ingredients and to cook the chicken over high heat, allowing it to remain ever so juicy.

My mum usually serves it with mashed potato, however serving it with noodles and Doritos is how I made it a version of me. My mum and me recipe! Thats what i love about cooking. It’s an art. You can tweak any recipe to showcase your best creativity and who you are. 

Tip: Try using sesame oil instead of the usual. It will add a whole new depth to this chicken stir fry recipe.

Ingredients

 NOTE: I used baking spoons and cups to help give you an exact measurement. I hope this makes it easy for you.

  • A wok or frying pan (whatever you have)
  • 2 Chicken Breasts
  • 1 tblsp oil or sesame oil
  • 1 tsp Ginger Garlic paste
  • 1 tsp whole Cumin seeds
  • 1 tsp Salt (to taste)
  • 1.5 Red and Yellow Pepper grated into strips
  • 2 Spring Onions finely chopped into small circles
  • 1/4 bottle Dark Soya sauce
  • 1/2 tsp Cumin powder
  • 1 tsp Lila Masala – to taste (Recipe here)
  • 1/4 bottle Thai sweet Chilli sauce
  • 1/4 bottle Ketchup
  • 1/2 packet Spaghetti or enough for 2-4 people
  • Water for boiling Spaghetti
  • 1 tsp Salt for boiling Spaghetti
  • Doritos chilli heatwave

How to cook it

Less upsetti. More Spaghetti :

  1. Fill a pot with water up to halfway point.
  2. Add Salt.
  3. Allow the Water to boil.
  4. Once it reaches boiling point: Add the Spaghetti.
  5. Allow the Spaghetti to cook.
  6. Meanwhile, cook the chicken for the chicken stir fry.

It's showtime:

  1. Clean and wash the Chicken breasts.
  2. Slice into thin strips.
  3. Leave to drain in a colander.
  4. Meanwhile, in a wok: Low Heat the Oil or Sesame Oil.
  5. Once heated, add the Ginger Garlic paste (be careful as it will sizzle).
  6. When sizzling and a lovely fragrance fills your kitchen: Place the Chicken in the wok.
  7. Add the whole Cumin Seeds and the Salt to the Chicken.
  8. Mix and leave to cook on Medium heat.
  9. In the meantime: Prepare your vegetables.
  10. Chop the Peppers and the Spring Onions and keep aside.
  11. When Chicken water has evaporated halfway: Add the Peppers, Spring Onions, Soya Sauce, Chilli Sauce, Ketchup, Cumin powder, Lila Masala to the chicken.
  12. Mix everything and allow to cook on Medium heat until done. (Read the extra tip below).
  13. Do not dry the sauces out. Turn heat off as soon as Chicken is tender and done.
  14. Once Spaghetti is boiled and cooked: drain in a colander. 
  15. Now, add it to the wok and mix everything up together. 
  16. I am drooling by this point. It’s a bad idea for me to write recipes.
  17. Serve warm with Chilli heatwave Doritos. 

I like to squeeze Mayonnaise over my Chicken Stir Fry meal because I eat Mayo with eveeerything!

A little Extra tip:

If you prefer to have a thicker sauce when eating your chicken stir fry, try this tip before adding the Spaghetti to the Chicken Stir Fry wok:

  1. In a bowl, Add: 1 tblsp Cornflour, 1 tblsp Soya Sauce and quickly add 1 tblsp Chilli Sauce before it hardens. 
  2. Mix it up to make a paste.
  3. Add it to the Chicken at point No.12 above. 
  4. Add some water into the now empty bowl to clean up the leftover paste and add that to the Chicken too. 
  5. Mix well and allow the Chicken to cook.

No one is born a great cook. One learns by doing.

It would make me so so happy if you share your makings or your version of this recipe. It probably looks difficult, but its just a few basic ingredients that delivers a big bowl of unique flavours.  And honestly, there are no rules for food. You can always tweak it to your preference.

Why not share it with me on my Instagram page. Tag me in your posts so I can see your creative kitchen fun.

The Juiciest Chicken Stir Fry Ever – A Quick And Easy Family Favourite Read More »

My mums Chicken Bhajyas recipe

My mum’s Authentic Chicken Bhajyas Recipe

My Mum's Authentic Chicken Bhajyas Recipe

My mums Chicken Bhajyas recipe

Oooooh, just thinking about Chicken Bhajyas fills me with nostalgia. I remember as a child growing up, my mum would always serve them in Ramadan and send them to family and friends. 

While she stands in the kitchen just before Iftar, deep frying them – the minute the sound of the adhaan (call to prayer) goes, we literally pounce on these chicken bhajyas. It takes ages to fry them, yet 2 seconds to devour them.

Of course, she still makes them but now, I love to try to follow on with her cute food tradition every ramadan, with a phone call straight after, “Mum, were they nice? Was it tasty? What did you think?” I don’t think my mum did that. They just get on with it. Haha xD 

I am grateful to my beloved mummy for sharing this recipe with me, and I am honoured to be able to continue the tradition of making it for my own family.

This recipe is a family heirloom that my mum learned from my grandmother after she got married. My grandfather (may Allah grant him Jannah) was particularly fond of these, and my grandmother would often make them at night as well.

WARNING: Not for the faint-hearted. Once you start, you can’t stop.

Ingredients

For the Chicken Marinade:

 NOTE: I used baking spoons and cups to help give you an exact measurement. I hope this makes it easy for you.

Marinate overnight and leave in the fridge or minimum 1 hour prior to frying and serving.

  • 2 chicken breast cut into bite sized cubes
  • 2 eggs
  • 2 tblsp semolina
  • 1 tsp Lila Masala – to taste (recipe here)
  • 1 tsp salt (to taste)
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder

Add to the marinade before frying:

  • 2 diced onions
  • 2 tsp baking powder
  • 1/4 bunch chopped fresh coriander
  • 4 tblsp gram flour
  • Oil for deep frying

How to cook it

Get your hands messy:

  1. Clean the chicken breast. Chop into small to medium cubes (approx 1 inch).
  2. Wash and place in a colander to drain the excess water. 
  3. Marinate the chicken with the above marinade ingredients.
  4. Wrap the bowl with clingfilm and leave to marinate in the fridge overnight.

Now for an extra touch of glam:

  1. Gather all of the ingredients listed in the section “Add to the marinade before frying.”
  2. Note: This step as it consists of onions should only be added to the marinade before frying. If you add them to the marinade and then store it in the refrigerator, the onions will release liquid and the marinade will become watery. I prefer doing this step 1 hour before eating to ensure everyone can enjoy warm Chicken Bhajyas. Because then you seriously can’t stop!
  3. Add the ingredients to a bowl.
  4. Stir until the ingredients are well combined.
  5. Mix all the ingredients together properly.
  6. In a pan, add enough oil to deep fry the bhajyas.
  7. Test the oil – its hot when you add a little mixture and it begins to sizzle straight away.
  8. Deep fry each chicken cube individually, ensuring that all of the coating is included as you slide it out of the bowl.
  9. Drop it into hot oil while turning continuously until golden brown. 
  10. Add a few at a time.
  11. Place in a tray lined with kitchen tissue. This allows the excess oil to be absorbed.
  12. Once cooled down, Close your eyes and continue eating.

Once you start, you can't stop!

It would make me so so happy if you share your makings or your version of this recipe. It probably looks difficult, but its just a few basic ingredients that delivers a big bowl of unique flavours.  And honestly, there are no rules for food. You can always tweak it to your preference.

Why not share it with me on my Instagram page. Tag me in your posts so I can see your creative kitchen fun.

My mum’s Authentic Chicken Bhajyas Recipe Read More »

Italian Chicken Carbonara with an Indian twist

Cheesy Italian Chicken Carbonara with an Indian Twist

Cheesy Italian Chicken Carbonara with an Indian Twist and garnished with fried onions, pine nuts and garlic

This is my made-up italian inspired chicken carbonara, drizzled with a creamy garlic sauce. Garnish with fried onions, pine nuts and a dash of chopped parsley. 

I love pine nuts. They give you that final crunch you need with each spoonful of cheesy pasta. I like to add it as the final touch in most dishes – Nutritional and delicious.

This is a perfect lunch recipe or if you fancy a quick evening dinner – then this recipe will work a treat.

An Indian household which means everything is usually cooked on a larger scale. This pasta recipe would be able to serve upto 4 people. 

Ingredients

For the Chicken:

 NOTE: I used baking spoons and cups to help give you an exact measurement. I hope this makes it easy for you.

  • 2 Chicken Breasts (approx 1.5lb in weight) cut into cubes
  • 1 tsp Salt
  • 1/2 tsp black Pepper
  • 1 tblsp Ginger-Garlic paste

For the Pasta:

  • A pan of boiling water
  • 1/2 tsp salt
  • 500g pasta (I used fusilli)

For the Sauce:

  • 1 Chicken Broth cube 
  • A little boiling water
  • 35g Butter
  • 3 tblsp Flour
  • 1 tsp Salt
  • 1/2 tsp black Pepper
  • 1/2 tsp Garlic Powder
  • 2 pint Milk
  • 1 cup Double Cream

For The Garnish:

  • Cheddar Cheese grated
  • A handful of Chopped Parsley
  • Fried Onions (from the store – unless you prefer homemade)
  • 1 pack of Pine Nuts (not toasted)

The Ultimatum:

  • Enough Oil
  • 3 Cloves of Garlic thinly sliced
  • 1/4 tsp Turmeric

How to cook it

It begins:

  1. Clean and wash the chicken. Cut into small cubes.
  2. Marinate the chicken breasts with salt, pepper and ginger-garlic paste (It is always best to marinate 30 mins upto overnight in advance. It helps to enhance the flavour of the food).
  3. Heat up a frying pan. Once hot, add the chicken and cook until done. Set aside.
  4. Meanwhile, in a pan of boiling water – cook up the pasta.
  5. Set aside while you work on the sauce.

How to make the sauce:

  1. First, In boiling water, melt the Chicken Broth cube. Break and mix the cube up to avoid any lumps. Set aside.
  2. Meanwhile, in a deep saucepan, allow the 2 Tbslp Butter to melt on low heat. 
  3. Add in the Flour, Salt, Pepper and Garlic Powder. Whisk until fragrant.
  4. Gradually, add the Milk – whisking continuously to ensure a smooth consistency.
  5. Now, you can turn the heat up to medium. If you’re a beginner at this: keeping the heat on low to medium will help you focus and concentrate without rushing into things.
  6. Add in the Double Cream and the melted Chicken Broth water.
  7. Whisk until the sauce thickens up. You will now have a smooth, creamy sauce for your pasta.
white creamy sauce for italian chicken carbonara with an indian twist recipe

Time to layer it up:

  1. In a large bowl, add the cooked Pasta and Chicken. Toss it up.
  2. Grate over a good amount of mild Cheddar Cheese. And more cheese! I love cheese!
  3. Now, pour over the creamy sauce (Make sure the sauce is hot when serving – you don’t want to serve it cold).
  4. Dash in the chopped Parsley.
  5. Garnish with the fried Onions and Pine Nuts.
cooked chicken and pasta for the italian chicken carbonara with an indian twist recipe

And as if it wasn't fattening enough - I always add one more optional but delicious step to this:

  1. In a small saucepan, Heat up enough oil to fry the Garlic slices. 
  2. Fry the Garlic slices together with the Turmeric until golden brown.
  3. Once that is ready, drizzle it over the layers.
  4. You’re a fantastic cook!

Count the memories, not the calories.

It would make me so so happy if you share your makings or your version of this recipe. It probably looks difficult, but its just a few basic ingredients that delivers a big bowl of unique flavours.  And honestly, there are no rules for food. You can always tweak it to your preference.

Why not share it with me on my Instagram page. Tag me in your posts so I can see your creative kitchen fun.

Italian Chicken Carbonara with an Indian twist Read More »