31 Days of Blogging – Day 4 (on Day 5)

Ok….. Cooking is one of my favourite things so the toughest part of this challenge is picking a favourite meal to share.

One of my favourite things to make for entertaining is Butter Chicken. It is a bit of a cheat recipe that I was given by an Indian friend. I have googled loads of other recipes for the same meal that contain all the very authentic ingredients, but this recipe is simple and tastes amazing!

Butter Chicken

Deboned chicken breasts or thighs – around 4 large breasts, chopped 

1 cup of plain yoghurt

1 cup of fresh cream

125g butter

Chili powder (to taste)

Crushed red chilies (to taste)

Salt (to taste)

2 tsp Turmeric 

Ginger and garlic crushed

1 chopped onion

1/2 can tomato puree

Handful of fresh coriander

Marinade the chicken in the yoghurt, tomato and spices for a minimum of 1 hour. Overnight is ideal. 

Fry the onions in the butter until they are soft. Add chicken. Once the chicken is cooked, add the cream and warm through. Add the coriander just before serving. Serve with basmati rice. 

While I was paging through my recipe file, I found another favourite that I thought I absolutely need to share! I found this recipe in a magazine a few years back and it sounded amazing and I knew I had to try it. It has become on of our family favourites. 

Slow cooked meat and veg soup

200g streaky bacon (chopped)

800g cubed boneless stewing beef

Olive oil for frying

2 x onions (chopped)

3 x cloves of garlic (crushed)

2 litres beef stock

1 x can chipped tomatoes

5ml dried thyme

5ml dried crushed chilies

3 x carrots (peeled and chopped)

8 x baby potatoes (peeled)

2 x medium sweet potatoes (peeled & cubed)

1 x green pepper (pitted and cubed)

Lemon or lime juice to taste

Brown the streaky bacon and beef in the olive oil

Add onions and garlic and fry for a few minutes

Add stock, tomatoes, thyme and chilies, and bring to the boil

Reduce the heat, and simmer covered for 60 to 90 minutes

Add carrots, potatoes, sweet potatoes and green pepper.

Simmer for another 40 minutes or until the meat and vegetables are tender

Add a squeeze of lemon or lime juice, to taste

Serve with plenty of crusty bread!


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