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Posts Tagged ‘red pappers’

1 ½ lb Chicken Thighs, boneless and skinless
1 tablespoon Oil
1 teaspoon Cumin Seeds
1 Onion, finely chopped
1 Green Pepper, seeded and finely chopped
1 Red Pepper, seeded and finely chopped
1 Garlic Cloves, crushed
¾ inch piece Root Ginger, finely chopped
1 teaspoon Curry Powder and little water (substituted for 1 tablespoon Curry Paste)
¼ teaspoon Chilli Powder
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
½ teaspoon Salt
14oz can Chopped Tomatoes (used Stewed Tomatoes)
2 tablespoon chopped fresh Coriander

1. Remove any visible fat from the chicken and cut the meat into 1 inch cubes.
2. Heat the oil in a wok or heavy-based frying pan and fry the cumin seeds for 2 minutes until they splutter. Add the onion, peppers, garlic and ginger and fry for 6-8 minutes.
3. Add the curry paste and fry for about 2 minutes. Stir in the chilli powder, ground coriander, cumin and salt and add 1 tablespoon water; fry for a further 2 minutes.
4. Add the chicken cubes and fry for about 5 minutes. Add the canned tomatoes and chopped fresh coriander. Cover the wok or frying pan with a lid and cook for about 15 minutes or until the chicken cubes are tender. Garnish with a sprig of fresh coriander and serve with rice.

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Kid Tested: I can get my kids to eat all their vegetables (even the ones they don’t like) with this recipe. They are all delicious!

I mix several vegetables when making a batch, such as:

– 5 carrots, 1 parsnip, 1 onion, 1 celery stalk;
– 4 potatoes, 2 turnip, 1 onion 1 celery stalk, 1 parsnip;
– 1 broccoli head, 1 red pepper, 1 onion, 1 celery stalk, 1 parsnip.

– Roast any root vegetable – potato; turnip; sweet potato; carrot; beet; parsnip or celery root for 60 minutes at 350F.
– Roast broccoli; cauliflower; or red pepper for 30 minutes at 350F.

Toss vegetable(s) and onion with olive oil, and place in a roasting pan. Roast root vegetables for 60 minutes, and other vegetables for 30 minutes, at 350F, until well caramelized. Puree with an immersion blender, or in small batches in a blender. Pour some broth in to the roasting pan to remove all the baked on bits and add the extra flavour to your soup.

Use this recipe, technique, and spices for main vegetable from this recipe: Cream of Vegetable Soup

Reheat just prior to serving.

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