Roasted Garlic and Potato Soup with Curried Chickpea Croutons

Potato and Roasted Garlic Soup

Topped with crunchy curried chickpeas this potato and roasted garlic soup is creamy and comforting but still with a hint of spice.   And it has a secret ingredient…

Roasted Garlic and Potato Soup with Curried Chickpea Croutons

In a recent post I tempted everyone with a delicious pea and homemade ricotta tart.  I suspect that not a lot of people will end up making their own ricotta, which of course is a shame, but it’s even more of a shame as it means they won’t be able to make this whey soup either.   Yes, the secret ingredient is the whey that was leftover after making the ricotta.

I had about 800ml of leftover whey and it seemed a shame to just pour it down the sink.   After a short browse online I discovered there are a lot of  uses for leftover whey.   Add it to soups and stews in place of stock or in baked goods such as bread, pastries and biscuits.  Apparently it’s good for your skin too so you could even add it to the bath, although that’s not on my list of things to do with whey!

The leftover whey may look a funny greenish colour but it’s full of vitamins, minerals and protein as well as being low in fat.  It’s perfect for roasted vegetable soups as it helps give the soup that creamy texture without you actually needing to add any cream.   I kept this potato and roasted garlic soup very simple.   It’s mainly potatoes and garlic, which of course go well together.  To make it a bit more interesting I roasted some chickpeas with some curry spices to make crunchy chickpea croutons.   These were the ideal topping and complemented the creamy potato and garlic soup perfectly.  Of course, you could just make roasted chickpeas for a tasty snack or even salad topping.

If you’re thinking that making homemade cheese is complicated and time consuming then think again.   Nothing could be easier than making a soft cheese like ricotta.

Roasted Garlic and Potato Soup with Curried Chickpea Croutons

Before anyone argues, I will say that I am not a cheesemaking expert.  I’ve only just discovered how to make ricotta at home and if you’re a purist then you may argue that what I’ve made is not actually ricotta.  The meaning of ricotta is ‘twice cooked’ because ricotta is traditionally made from the whey that is leftover after making another cheese.   This ricotta is made from whole milk and it’s not twice cooked.  Even so, it tastes like ricotta and that’s good enough for me.

My cheesemaking kit (The Big Cheese Making Kit) called it ricotta too.  To make the ricotta you need milk, citric acid, salt, a saucepan, a cheesecloth and a sieve.   I used citric acid as it came in the kit but you could use white wine vinegar or lemon juice as an alternative.  Basically you heat the milk with the citric acid and salt then leave it to stand.   At this point the curds and whey will separate and then you strain the curds off.  I may go into this in more detail one day soon, but in the meantime, if you fancy having a go at home then take a look at this easy ricotta recipe from The Kitchn.

You can leave the ricotta plain or flavour it with herbs, spices or even peas as I did in the tart I mentioned above.  Over the next few weeks I’m hoping to do some more experimenting and I promise I’ll be making some more recipes using homemade soft cheese, as well as some equally delicious recipes using the whey that’s leftover.

Roasted Garlic and Potato Soup with Curried Chickpea Croutons

Potato and Roasted Garlic Soup with Curried Chickpea Croutons

Yield: Serves 4

Ingredients

  • 1 clove of garlic
  • 1 onion, diced
  • 2 Medium- sized potatoes (approx 400g), cubed
  • 800ml whey
  • Black pepper
  • For the Garnish
  • 50g chickpeas
  • 1/4 tsp curry powder
  • A few sprays of oil

Instructions

  1. Mix the chickpeas, curry powder and oil together.
  2. Cut the garlic bulb in half and coat in a little oil.
  3. Put the chickpeas and the garlic on a baking tray and roast in the oven at 200C for about 20 minutes until the garlic is soft and the chickpeas are crispy.
  4. Cook the onion gently in a saucepan in a little oil until it is soft but not browned.
  5. Add the potatoes and the whey and simmer for 20 minutes.
  6. Blend the soup either using a stick blender or transfer it to a blender, in batches if necessary.
  7. Season the soup with the black pepper and serve it topped with the croutons.
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I am linking this to the No Waste Food Challenge at Elizabeth’s Kitchen Diary and Credit Crunch Munch, hosted by From Plate to Pen and organised by Fuss Free Flavours and Fab Food 4 All .

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potato and kale soup

Potato and Kale Soup

This creamy potato and kale soup is the perfect easy recipe for using up one of those big bags of supermarket kale.   You know the ones, you buy them full of enthusiasm and eager to feed your family the tastiest healthiest meals ever and then, well,  there’s often a more tempting meal option.   Despite kale being so in vogue right now, and despite everyone knowing how healthy it is, it somehow loses out to a more tempting dinner prospect.

Potato and Kale soup

Or maybe that’s just me.   I’m not saying I don’t like kale.  What I am saying is that however much I like it, it struggles to compete with sweeter vegetables such as peas, peppers and tomatoes.   Although on a side note, it is delicious with those vegetables in a stew.

Anyway, getting back to this soup,  this creamy potato and kale soup has absolutely no cream in it at all, it’s just the potato that breaks down and gives it that lovely smooth texture.  It’s a gently spiced soup, flavoured with turmeric and black pepper.

Recently turmeric has been hailed as a superfood as it contains the active ingredient curcumin, which is an anti-inflammatory and antioxidant and great for digestive health.   Even so, it is often thought of as little more than the yellow food colour often used in Indian food or as a cheaper alternative to saffron in Spanish paellas. It’s true that the flavour is subtle but it does give this soup a gentle warmth and because it’s not masked by other spices, it is discernible – in taste and colour.  It gives this kale and potato soup a lovely warm yellow tinge that dyes the wooden spoon as you’re preparing it, and any clothes that get too close too!

I normally go for soups packed with herbs and spices and strong flavours all the way.   As I said, this potato and kale soup is more subtly flavoured but that’s no reason not to add a spoonful or two of curry powder or a little cumin and coriander along with the turmeric if you prefer a punchier soup.

For more recipe ideas using turmeric, take a look at The Kitchn’s 19 Delicious Turmeric Recipes to Spice Up Your Life as well as these turmeric recipes from BBC Food.

Potato and kale soup

 

Potato and Kale Soup

Yield: Serves 4

A creamy potato and kale soup flavoured with turmeric and black pepper.

Ingredients

  • 2 small onions, peeled and finely diced
  • 2 cloves garlic, crushed
  • 1/2 tsp turmeric
  • 2 large potatoes, peeled and diced
  • 900ml stock (I used Turkey stock)
  • Approx 100g kale
  • Black pepper
  • Salt
  • 4 tbsp natural yoghurt

Instructions

  1. Sweat the onions in a little oil.
  2. When the onions are soft after about ten minutes add the crushed garlic. Stir in and then stir in the turmeric. Cook for about a minute.
  3. Add the diced potatoes and stock. Bring to the boil then simmer for 10 minutes.
  4. Add the kale and simmer for another 10 minutes or until the potatoes are soft and the kale is cooked.
  5. Transfer to a blender and blend until smooth.
  6. Return to the saucepan and season generously with black pepper and a little salt.
  7. When serving put a tablespoon of yoghurt into the centre of each bowl and swirl it around a little

Notes

For extra flavour, add a little curry power along with the turmeric.

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I am linking this to Tasty Tuesdays at Honest Mum and Cook Blog Share at Hijacked by Twins.  I am also linking to Fiesta Friday hosted by Simply Vegetarian 777 and ten.times.tea.

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Black quinoa and chicken salad with green beans and green peppers

Black Quinoa and Chicken Salad

This black quinoa and chicken salad is full of healthy green vegetables, herbs and a fresh lemon dressing that makes it just what you need for a quick and easy meal.  As a bonus it keeps well in the fridge and so is perfect for giving you leftovers for lunch the next day too

Black quinoa and Chicken salad with green beans and green peppers

I created this quinoa and chicken salad for this month’s Recipe Redux.   The theme was easy recipes with 7 or fewer ingredients.   The type of meal you can make when you really don’t want to try out anything complicated or do too much thinking.   Except to make sure there are no more than 7 ingredients!

The Recipe Redux is a group of bloggers(many of them dietitians) who complete a healthy recipe challenge each month.  I love taking part as it keeps me on track and encourages me to focus on  healthy recipes and try new things.

It was actually just in January this year for my Recipe Redux challenge that I tried black quinoa for the first time when I made kabocha squash stuffed with black quinoa and discovered how much I like the taste and crunchy texture of black quinoa.  I was keen to use it again here as I think it goes really well with the green vegetables and chicken.

I kept the dressing simple – just lemon juice, fresh parsley and black pepper.  I love lemon juice on a salad and because of the fresh herbs there was enough flavour to make the salad zesty and light.

We ate this as a warm salad when it was first made and then kept it overnight in the fridge and it was just as nice slightly chilled when I ate it the next day for lunch, which of course means that it’s perfect for my #CookOnceEatTwice challenge as well.

Black Quinoa and Chicken Salad with green beans and green peppers

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I am also linking to Tasty Tuesdays at Honest Mum, Cook Blog Share, hosted this week by Snap Happy Bakes, Recipe of the Week at A Mummy Too and Saucy Saturdays hosted by Dini, Jennifer, Swayam and Christine.

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Spinach and Ricotta Aubergine Stacks

Spinach and Ricotta Aubergine Stacks

Spinach and Ricotta Aubergine Stacks

I love the combination of spinach and ricotta.   I also love my new slow cooker.  I’m really enjoying experimenting with it and making things a little different from the stews and bbq pork recipes I’ve been slow cooking for the last few years.  These slow cooked spinach and ricotta aubergine stacks are my most recent invention.

Sometimes it takes a new piece of equipment to make you push yourself out of your comfort zone and that is exactly what has happened here.  In the past I would have just put some vegetables in the slow cooker with the herbs or spices I wanted rather than taking the risk of being a bit more adventurous.   Well, here’s my first ever stack of slow cooked vegetables!

I was worried that the layers wouldn’t cook properly as there wasn’t a lot of liquid in the bottom of the slow cooker but they were fine.   The aubergine was soft and the ricotta and spinach layer was just right.

I’m afraid I didn’t think a lot about presentation when I was making these.   I was just experimenting and not necessarily thinking of posting the result.  For a slightly more elegant look you could top these aubergine stacks with a few fresh basil leaves and a little grated parmesan.  Enjoy!

Spinach and Ricotta Aubergine Stacks in the Slow Cooker

Spinach and Ricotta Aubergine Stacks

Yield: Serves 2

Ingredients

  • 1 aubergine, cut into slices
  • 200g ricotta
  • 200g frozen spinach, defrosted and the water squeezed out
  • Pinch of nutmeg
  • Black pepper
  • Salt
  • 500ml passata
  • 1 clove garlic, crushed
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano

Instructions

  1. Mix the ricotta and spinach together with the nutmeg and a little salt and black pepper.
  2. Put a slice of aubergine on the bottom of the slow cooker. Top with some of the spinach and ricotta. Put another slice of aubergine on top. Repeat with another layer of spinach and ricotta then another slice of aubergine.
  3. Make another stack.
  4. Mix the herbs, garlic and a little more salt and pepper into the passata. Pour over the aubergine stacks.
  5. Cook in the slow cooker on low for 6 hours
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I am linking this to the Slow Cooked Challenge hosted by Baking Queen and Farmersgirl Kitchen, to Tasty Tuesdays hosted by Honest Mum, Cook Blog Share hosted by Hijacked by Twins and Recipe of the Week, hosted by A Mummy Too.

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Sour Turkey Meatball Soup

Sour Turkey Meatball Soup: Ciorba de Perisoare

Sour Turkey Meatball Soup

Welcome to this month’s Secret Recipe Club post.  This month I was lucky enough to be assigned to Culinary Adventures with Camilla.   As Camilla is group B’s lovely host I knew I would have lots of lovely recipes to choose from and I really wasn’t disappointed.  I love cooking from scratch, discovering new flavours and trying dishes from different cultures and so does Camilla. Her blog is filled with delicious and creative recipes and there really is something for everyone

I soon chose to make ciorba de perisoare which is a Romanian sour turkey meatball soup.   I had never made a sour soup before but as soon as I read it, it reminded me of the sour soups I had eaten in Poland years ago.   Now, this sour soup sounded completely different from the Polish soup I remembered but the idea of making a sour soup had got to me.   I really wanted to make a sour soup.  I knew it might not look pretty but I was confident it was going to taste great.

I was right.  A sour meatball soup was definitely something new for us to eat at home and I really enjoyed it.  I was frugal with the vinegar, adding only 2 tbsp rather than 4 but it was still enough to give that sour soup taste.   If I’d just been cooking for myself I would have been a little more generous with it.

I made this in January and it was a perfect meal to make when you want something tasty but that makes you feel healthy as well.   This soup is perfect for that.  It’s packed with vegetables and minced turkey is a very healthy meat too.   I used minced thigh rather than breast as thigh meat generally makes moister tastier meatballs or burgers.

I’d never put uncooked rice in a meatball before and I was a little worried that the grains would not cook through or that the meatballs would fall apart but i was worrying for nothing.   There were a few grains of rice in the soup but the meaballs held together perfectly.

So all that remains now is for me to investigate a few more sour soups.  And a of course  a few more of Camilla’s recipes.  I love the sound of the recently published Carrot Pate Canapes and the Za’atar Roasted Rock Cod is an ideal easy fish dish for days when you don’t want to spend too long preparing dinner.

Sour Turkey Meatball Soup

Sour Turkey Meatball Soup

Yield: Serves 4

Ingredients

    For the Meatballs
  • 400g minced turkey (I used thigh meat)
  • 1/2 small onions, diced
  • 3 tbsp basmati rice
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • Pinch of black pepper
  • For the Soup
  • 1 onion, diced
  • 2 sticks of celery, finely diced
  • 3 carrots, diced
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 ltr chicken or turkey stock
  • Large handful of kale
  • Handul of parsley, chopped
  • 2-4 tbsp vinegar (I used white wine vinegar)

Instructions

  1. Put all the ingredients for the meatballs in a bowl and mix together with your hands before forming into meatballs.
  2. Heat a little oil in a large pan. Cook the onion, celery and carrot gently until softened.
  3. Stir in the paprika and add the chicken stock.
  4. Bring to the boil, stir in the kale and then reduce to a simmer.
  5. Add the meatballs and continue to simmer for 40 minutes.
  6. Stir in most of the parsley and the vinegar to taste then serve topped with the remaining parsley.
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I am linking this to Tasty Tuesdays at Honest Mum, Cook Blog Share, hosted by Snap Happy Bakes and Hijacked by Twins and Recipe of the Week at A Mummy Too.

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lemon and courgette spaghetti

Lemon and Courgette Spaghetti

Lemon and Courgette Spaghetti

One thing I am aiming to do this year is eat more fruit and vegetables.  With that in mind I decided to get my Spiralizer out of the cupboard again.  I’ve had it for a couple of months and this lemon and courgette spaghetti was one of the first things I used the spiralizer for.  The spiralizer cuts the courgette into long thin ribbons which are perfect with spaghetti or in salads and stir fries.

I’ve seen some recipes which replace the spaghetti entirely with courgette but I know that wouldn’t fill me up.  I’d be looking for snacks in a couple of hours.  I still wanted to eat pasta, just a pasta dish filled with vegetables too.

This spaghetti fits the bill perfectly.   It was light and fresh from the courgette, herbs and lemon but the little creme fraiche I added gave it that comfort food factor too.   It was quick to prepare and cook and although I used my spiralizer for the courgettes,  you could still make it if you didn’t have one just by slicing the courgettes thinly.

Lemon and courgette spaghetti

Lemon and Courgette Spaghetti

Yield: Serves 2

Ingredients

  • 150g spaghetti
  • 2 medium-sized courgette, thinly sliced or spiralized
  • 1 clove garlic, crushed
  • 2 tbsp creme fraiche
  • Juice of a lemon
  • Good grinding of black pepper
  • Pinch of salt
  • 2 tbsp chopped fresh parsley
  • A little grated parmesan

Instructions

  1. Cook the spaghetti
  2. When the spaghetti is almost ready add the courgette and continue to cook for another minute.
  3. Drain the pasta and courgette and return to the pan.
  4. Add the garlic, creme fraiche, half of the lemon juice, salt, black pepper and most of the parsley. Stir in. Taste and add the rest of the lemon juice if you think it needs it.
  5. Serve with a little parmesan cheese and the rest of the chopped parsley.
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lemon and courgette spaghetti

I am linking this to Spiralizer Saturday hosted by Caroline Makes, Tasty Tuesdays at Honest Mum, Cook Blog Share at Hijacked by Twins and Meat Free Mondays at Tinned Tomatoes.

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Sweet potato parsnip and potato soup 3

Leftover Roast Vegetable Soup

Sweet Potato, Parsnip and Potato Soup

At this time of year we eat a lot of roast dinners, with the biggest of course being Christmas dinner, and it’s a shame to see the leftovers go to waste. Roasted vegetables are at their best when they are freshly made but that’s no excuse not to use them up later.   In fact now that I’ve discovered how well leftover roasted potatoes blend up to make a creamy soup, I’ll now plan to have leftovers more often.   Just so I can make this leftover roast vegetable soup.   It may be traditional to eat leftover turkey after Christmas but why not make this soup too?

Often when cooking it can be tempting to add lots of ingredients, especially herbs and spices to make something taste great.   Of course there’s nothing wrong with that and it’s what I do all the time but with this soup, it really has been pared back to the basics of roasted root vegetables and stock.  Good stock.

essential turkey stockIf you want you can make your own stock and I do admire people who do but for everyday home cooking I prefer the ease of powdered stock as it means I can quickly mix up exactly the amount I need.  For this soup I wanted a Christmas flavour and used Essential Cuisine Turkey Stock and was really pleased with the depth of flavour it added: Rich and tasty but not salty.   As I’m cooking for a family it’s good to know that award-winning Essential Cuisine Stocks contain no e-numbers or added MSG as well as being gluten-free.

Finally I should mention the bacon.  I find root vegetables can be a little sweet in a soup if you don’t balance them out with something salty or bitter.   That’s why the bacon pieces on the top of the soup are so much more than just a garnish. The salty smokiness really adds to the flavour of the soup, even if you only use a little.   If you have leftover sausages wrapped in bacon from your Christmas dinner, they’d also make a great garnish.

Soups are the perfect meal for colder weather:  easy to make, comforting and healthy too.  I like to make enough to last for the next day too which means this is the perfect #CookOnceEatTwice meal for my own Cook Once Eat Twice blogging challenge.

Sweet Potato Parsnip and Potato Soup

Roast Vegetable Soup

Yield: Serves 2 - 4, depending on serving size

Serve with crusty bread as a main meal for 2 or as a starter for 4.

Ingredients

  • Leftover roasted vegetables (I had approximately 2 roasted parsnips, 2 roasted sweet potatoes and 3 roasted potatoes)
  • 500ml Essential Turkey Stock
  • 2 pieces of smoked bacon

Instructions

  1. Roughly chop the roasted vegetables.
  2. Put the vegetables and stock in a saucepan and bring to the boil. Simmer for 5 minutes.
  3. Fry the bacon until crisp. Drain on kitchen paper and chop up.
  4. Put the soup in a blender and blend until smooth or use a stick blender.
  5. Serve the soup topped with the bacon pieces.
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I am also linking to Tasty Tuesdays at Honest Mum, Recipe of the Week at A Mummy Too and Cook, Blog, Share, hosted this week by Sneaky Veg.

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vita coco coconut water

Vita Coco Banana Blueberry and Spinach Smoothie

vita coco banana blueberry and spinach smoothie

With the Christmas season beginning and temptation everywhere in the form of delicious sweet treats, tasty snacks and fatty comfort food, sometimes it’s good to have a few quick healthy tricks up your sleeve for those days when eating healthily is otherwise just not going to happen.

As I was sent some samples of Vita Coco natural coconut water, which is 99% pure coconut water plus just 1% fruit sugar and a little vitamin C I felt a quick healthy smoothie would be the perfect antidote to all the overindulgence of the Christmas party season and so I created this healthy Vita Coco banana blueberry and spinach smoothie.

I’d never made a green smoothie before but I keep reading about them and so decided to go just a little bit green with a handful of spinach but as I also added blueberries, the finished smoothie was a rather dark purple with a just a slight greenish tinge.   No one would know they were drinking their greens with this!   Perfect for encouraging fussy kids!  Or partners!

I have to admit that at the moment I am a bit lazy with making sure I eat my 5 a day.   Sometimes after making sure the children are eating well, tidying up after them and entertaining them, the last thing I get around to doing is picking up a piece of fruit to eat myself.

It may take slightly more work to make a smoothie but I made sure that all the ingredients for this one can be thrown together in less than a minute.  Bananas are so quick to peel, the spinach was already washed and the blueberries were straight from the freezer so it really was something I could make more quickly than peeling a kiwi fruit!

vita coco banana spinach and blueberry smoothie

 

Vita Coco Banana Blueberry and Spinach Smoothie

Yield: Serves 1

Ingredients

  • 1 carton of Vita Coco (330ml)
  • 1 banana
  • Handful of frozen berries (I used blueberries)
  • Handful of spinach

Instructions

  1. Put all the ingredients in a blender or use a stick blender. Blend until smooth.
  2. Serve immediately
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Merchant Gourment Indian Flavoured grains in a stuffed pepper

Review: Merchant Gourmet Flavoured Grains

 

merchant gourment indian grainsmerchant gourmet thai grains

I don’t like to take short cuts.   If I don’t know how to make something myself, it’s just a challenge to be mastered.

No, I’m sorry, that’s not the truth.   You see, I do like to make things from scratch and I get a lot of enjoyment from it.   Unfortunately, when there are three meals a day to fit in and a whole host of other things do, mainly involving children, it’s just not possible.

Recently I was asked if I’d like to try Merchant Gourmet‘s Indian and Thai Ready to Eat Flavoured Grains.   As I love Indian and Thai flavours, I was happy to try them out.   The grains come in individual pouches containing one serving each.  You can eat the grains cold or heat them for a short time in the microwave.   They can be served just as they are as a side dish or can be used as an ingredient in another dish.

Chicken Broccoli and Aubergine Salad with Thai grains

I chose to eat the Thai grains, which are a mixture of wheatberries and black rice flavoured with coconut milk, ginger and kaffir lime strands, as part of a salad.   I served them on top of some roasted aubergine with broccoli and leftover chicken.   I just squeezed a little fresh lime over it to bring it all together.   Except for the grains, the ingredients were all leftovers  and it took less than 5 minutes to plate it up for a quick and easy lunch.

The Indian grains are a mixture of basmati rice, pearl barley and chickpeas, flavoured with chilli, ginger and cumin.   I stuffed the grains inside a roasted yellow pepper and served it with a big dollop of houmous on the side.   Delicious and also very easy.

So, how would you have eaten these grains?

Merchant Gourment Indian Flavoured grains in a stuffed pepper

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Chinese chicken curry

Chinese Chicken Curry

Chinese chicken curry

I love curries.   I really could happily eat curry a few times a week and probably not get tired of it. This time I decided to make a Chinese Chicken Curry which is slightly different from the Indian or Thai curries I usually make but equally delicious.

What I love about homemade curries is that they are so healthy as well as tasty.  I used green beans and peppers in this one but you could use any vegetables you wanted.  Cauliflower or broccoli would be lovely and so would all the seasonal squash that are around right now.

I used cornflour to coat the chicken in before stir frying it.   It’s a great way of making sure the chicken stays really moist and tender and also thickens the sauce as it reduces too.

If, like me, you struggle to find time to cook every night then one of the best things is that it reheats really well so it can easily last for 2 meals, which is why I am linking it up to my monthly #CookOnceEatTwice challenge.

I was a little bit lazy and served the Chinese chicken curry alongside some Limited Edition Tilda Firecracker Hot and Spicy Rice.  The rice really is hot and spicy and if you like chilli and smoked paprika, which I felt were the dominant flavours, then it’s a good choice for a lazy day.

Chinese chicken curry

Chinese Chicken Curry

Yield: Serves 4

Ingredients

  • 4 chicken breasts, sliced into strips
  • 2 tbsp cornflour
  • 1 large onion, diced
  • 3 cloves garlic, crushed
  • 1 piece of ginger, finely diced
  • 1-2 chilli peppers, sliced, depending on how hot you would like it to be
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 1.5 tsp Chinese five spice powder
  • 1 carrot, cut into strips
  • 2 handfuls green beans
  • 2 tsp sugar
  • 600 ml chicken stock
  • Rice (to serve) I used Tilda Firecracker Hot and Spicy Rice

Instructions

  1. Coat the chicken in the cornflour
  2. Heat a little oil in a wok or frying pan. Fry the chicken for a couple of minutes until it is sealed on all sides. Take it out of the pan and set aside.
  3. Add a litle more oil and gently fry the onions, garlic, ginger and chilli pepper for about 5 minutes. Then stir in the spices.
  4. Cook for about a minute then add the vegetables, sugar and stock. Return the chicken to the pan too. Give it a stir every so often. Simmer for about 20 minutes until the sauce has reduced and thickened.
  5. Serve with rice.
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I am linking this to Cook Once Eat Twice and Tasty Tuesdays at Honest Mum.  It is also my Recipe of the Week at A Mummy Too.  I am also linking to Cook Blog Share, hosted by Hijacked by Twins.

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Disclosure: I was sent a free sample of Tilda Firecracker rice but the views are my own.

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