Tag: chicken breast

• 

  How To Make Rick Stein’s Butter Chicken

  You simply can’t get this dish’s depth of flavours using a store bought Butter Chicken paste or simmer sauce. The result is the most succulent chicken in a creamy, nutty, tomato based sauce.

  I won’t lie to you though. This is one of the trickier recipes on the blog.

  Notes:

  • I hope to char grill the chicken better next time but oh my it was amazing anyway. I think I might hit them with a chef’s torch for a bit.
  • I also didn’t sprinkle it with Rick’s Chat masala at serving and want to do that next time.

  Steps

  1. Marinating the chicken in marinade 1 for one hour
  2. Marinating the chicken in marinade 2 for four hours
  3. Charring the chicken pieces
  4. Making the sauce
  5. Serving

  Ingredients

  • 4 large chicken breasts, skinned and deboned
  • Marinade 1
    • The juice of 2 limes
    • 1 tsp Kashmiri chili powder
    • 1 tsp table salt
  • Marinade 2
    • 50g plain yoghurt
    • 50g double cream
    • 4 garlic cloves, diced
    • 5cm ginger, roughly chopped
    • 1 tsp Garam masala
    • 1 tsp ground turmeric
    • 3/4 tsp ground cumin
    • 1/2 tsp beetroot powder (for color)
  • The sauce
    • 50g ghee
    • 5 garlic cloves, diced
    • 5cm ginger, diced
    • 400g tomato passata
    • 1/2 tsp Kashmiri chili powder
    • 1/2 tsp ground cumin
    • 1/2 tsp ground coriander seeds
    • 1/2 tsp ground cinnamon
    • 1/2 tsp Garam masala
    • 1 tsp dessicated coconut
    • 1.5 tsp table salt
    • 200ml water
    • 25g cashew nuts
    • 25g pumpkin seeds
    • 2 Tbsp boiling water
    • 1 Tbsp fenugreek leaves
    • 1/2 tsp caster sugar
    • 45ml double cream

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 mixing bowl
  • 1 bowl or dish for marinading
  • 1 wet mixer/blender (used twice so you will need to clean it)
  • 1 large heavy based saucepan
  • Several skewers

  Marinating the chicken in marinade 1 for one hour

  1. Cut each breast into 3 pieces.
  2. In a large bowl mix the:
     • Two limes worth of juice
     • 1 tsp Kashmiri chili powder
     • 1 tsp table salt.
  3. Put the chicken pieces in the marinade and mix to coat.
  4. Pop the bowl in the fridge for 1 hour.

  

  Marinating the chicken in marinade 2 for four hours

  1. In your wet mixer/food processor add the:
     • 50g plain yoghurt
     • 50g double cream
     • 4 garlic cloves, diced
     • 5cm ginger, roughly chopped
     • 1 tsp Garam masala
     • 1 tsp ground turmeric
     • 3/4 tsp ground cumin
     • 1/2 tsp beetroot powder (for color).
  2. Blend until smooth and add to the chicken making sure every knook and cranny is coated.
  3. Marinate for 4 hours in the fridge.

  

  Charring the chicken pieces

  1. Preheat your fan forced oven to 240C.
  2. Thread the chicken pieces on either oiled metal skewers or pre-soaked (in water to stop them burning) wooden ones.
  3. Roast for 15-20 minutes aiming for slightly charred but not cooked fully through just yet.
  4. Start the next step while the chicken is roasting.

  

  Making the sauce

  1. Grind, dice and chop the sauces ingredients.
  2. Heat the 50g ghee in the saucepan over a medium heat.
  3. Add the 5 diced garlic cloves and diced ginger and fry for a minute.
  4. Stir in the 400g tomato passata and simmer for 5 minutes.
  5. Stir in the:
     • 1/2 tsp Kashmiri chili powder
     • 1/2 tsp ground cumin
     • 1/2 tsp ground coriander seeds
     • 1/2 tsp ground cinnamon
     • 1/2 tsp Garam masala
     • 1 tsp dessicated coconut
     • 1.5 tsp table salt
     • half of the 200ml water
  6. Simmer for another 10 minutes while you do the next step.
  7. In your wet mixer/food processor blend into a paste the:
     • 25g cashew nuts
     • 25g pumpkin seeds
     • 2 Tbsp boiling water
  8. Stir the paste into the passata sauce and the rest of the water.
  9. Add the chicken to the sauce and gently mix everything.
  10. Simmer for 10 minutes and then stir in the:
      • 1 Tbsp fenugreek leaves
      • 1/2 tsp caster sugar
      • 45ml double cream

  

  

  Serving

  I served this dish over a bed of basmati rice with some steamed vegetables and a plate of pappadums to share.

  Spoon the chicken pieces onto the rice using a slotted spoon and then add as much sauce as the person likes.

  Rick Stein says to garnish with some torn fresh coriander leaves, shredded ginger and a sprinkle of chat masala.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  August 22, 2018

• 

  Chicken Breast

  Breaking down a whole chicken is a great way to save money and you know that you are making the best use of a precious resource.

  Here we are removing the breasts  from the body and practically getting the rest of the chicken for free 🙂 .

  The breast meat doesn’t do a lot of work during the modern chicken’s life so is very tender. They are very versatile and seem to be most people’s favourite. I use them a lot in my cooking except in curries and stews where the longer cooking can dry the breast meat out.

  Removing the breasts

  1. By now you will have taken the wings and legs off the whole bird (see links below showing you how to do that).
  2. Place the chicken in front of you, breast up and tail end facing away from you.
  3. Locate the breast bone that, just like in humans, is made of cartilage and runs down the middle of the chest.
  4. Slice along one side of the breast bone, keeping close to it and making careful cuts downwards, and the the breast will begin to fall off.
  5. Repeat on the other side.

  

  

  Removing the tenderloin

  1. You can go one step further and remove the tenderloin (a long thin tender muscle that runs the length of the breast) from each breast.
  2. Take your knife and run it along the natural seam (I have started in the picture below to show you where it is).
  3. Use tenderloins in stir fries etc or turn them into home-made chicken nuggets.

  

  

  Enjoy,

  PK

  More Chicken Cuts:

  [table id=chicken /]

  Related Links:

  • see all recipes using chicken here
  • go to the main page about chickens here
  • more home butchery posts
  • go to the main ingredients page here

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  Written by

  PK

  ·

  November 21, 2017

• 

  Welchy Makes Jamie Oliver’s Flaky Pastry Pesto Chicken

  I watched Jamie Oliver’s 5 Ingredients show on TV last night and when I saw this dish I walked straight into the kitchen and wrote it on the shopping list for tonight.

  Divine is all I can describe it as.

  It’ll be hard to eat green beans any other way once you try this simple but deliciously sweet and tangy dressing…who knew a side dish could be such a star!

  

  Ingredients

  • 4 chicken breasts
  • 400g beans
  • 400g vine cherry tomatoes
  • 2 sheets butter puff pastry
  • 4 heaped teaspoons basil pesto (perhaps try Bish’s Basil Pesto)

  Method

  1. Heat oven to 220 degrees fan forced.
  2. Trim chicken breasts and pound with your first (or a mallet) until the thick end is the same as the tail end.
  3. Place chicken breasts on a tray and top with a teaspoon each of basil pesto. Spread the pesto so it covers all of the chicken breast.
  4. Place each sheet of pastry on the board and cut into half lengthways, and then width ways into four strips about 1-2 inches wide.
  5. Drape the strips over the pesto chicken, overlapping the edges slightly, and then tuck the excess in underneath. Don’t go too far under as the pastry will just so soggy.
  6. Brush with oil and place in the oven on the top rack
  7. In another oven tray place the vine cherry tomatoes. Drizzle with oil, season with salt and pepper, and place in the oven on the bottom rack.
  8. Cook both the chicken and the tomatoes for 20 minutes.
  9. Meanwhile, trim the beans and add to boiling water. Cook for 7 minutes, drain and set aside.
  10. Remove the cherry tomatoes from the oven and transfer to a board to cool slightly.
  11. If the pastry hasn’t quite puffed/browned, turn oven to Grill for 5-10 minutes but be sure to watch so it doesn’t burn.
  12. Transfer half the tomatoes to a board and cut into servable portions (4-6 tomatoes per vine). With the other half, remove the vine and squash in the tray to release all the juices. Add a small splash of red wine vinegar, pinch of salt and pepper and stir to create a dressing.
  13. Toss the beans through the dressing and we are ready to serve!
  14. Place a bunch of the dressed beans on the plate and top with the pastry chicken. Balance the vine tomatoes off to the side and serve as is or with potato gems.

  Hope you like it,

  Welchy

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  YOU MIGHT ALSO LIKE

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  Written by

  lilwelchy

  ·

  November 8, 2017

• 

  Crumbed Baked Chicken Sticks

  As a kid, one of my favourite treat meals was a large serve of Ingham’s Chicken Chippies doused in tomato sauce.

  Chicken chippies were chip shaped slices of chicken coated in breadcrumbs and then snap-frozen for retail sale.

  The advert was hilarious:

  I am not sure if you can still buy them but I now prefer the home made equivalent.

  Needless to say, they are very kid friendly 🙂

  You will be:

  1. Prepping the ingredients.
  2. Dusting and coating the chicken sticks.
  3. Cooking the chicken sticks.
  4. Serving.

  You will need:

  • Ingredients:
    • 1 chicken breast (slightly frozen making it easier to cut and shape into sticks)
    • 1/2 cup flour
    • 1/2 Tbsp ground tumeric
    • 1 to 2 eggs (if doubling the recipe you only need 3 eggs)
    • ~1 cup Panko breadcrumbs to coat chicken strips
    • 1/2 tsp beetroot powder and or ground paprika (optional, just for looks)
    • ground black peppercorns to taste
    • some spray olive oil
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a fork or whisk, to beat the egg
    • a mixing bowl
    • several plates
    • an oven tray lined with baking paper

  Prepping the ingredients

  1. Take a still partially frozen chicken breast and flatten it out some what with your hands.
  2. Chop breast in to sticks (see how they look like chunky fries).
  3. In a large mixing bowl mix the 1/2 cup flour, 1/2 Tbsp ground tumeric and the 1/2 tsp beetroot powder (optional, just for looks).
  4. Whisk the 1 to 2 eggs in a bowl.
  5. Lay the panko crumbs out on a plate.

  Dusting and coating the chicken sticks

  1. Spray the baking paper lined oven tray with some spray oil.
  2. Roll each stick in the flour mix, then dip it in the egg and then coat it with panko crumbs.
  3. Place the finished sticks the baking paper as you go.
  4. Sprinkle each stick with ground paprika (optional) and ground black peppercorns to taste.
  5. Give the top of the sticks a light spray with spray oil.
  6. Pop them into the fridge for 15 minutes or so to set.

   

  

  Cooking the chicken sticks

  Pop the tray into a fan-forced oven (preheated to 200C) for 15 to 20 minutes or until golden brown.

  

  Serving

  They really just need your favourite dipping sauce and a salad.

  

  PK

  Here are some more chicken recipes and kid friendly meals: 

  Written by

  PK

  ·

  April 14, 2017

• 

  FoodHacks: Quick Pulled Chicken Breast

  Need shredded chicken in a hurry as a filling or topping for chicken parcels, tacos, salads, sandwiches and the like? This method is super quick and allows you to make small batches ahead of time.

  Take a chicken breast and flatten it out using the palm of your hands. Season it as you like and chuck it on the BBQ grate until cooked through. This is going to give it a flavour boost that cooking inside won’t.

  

  Take two forks and use them to pull the chicken apart.

  

  Use it now or chuck it into the fridge if you have other things to make :).

  

  Enjoy,

  PK

  Related Links:

  • See more FoodHacks here

   

  Written by

  PK

  ·

  February 9, 2017