Butter chicken

Ingredients
500g skinless boneless chicken thighs

For the marinade
1 lemon , juiced
2 tsp ground cumin
2 tsp paprika
1-2 tsp hot chilli powder
200g natural yogurt

For the curry
2 tbsp vegetable oil
1 large onion , chopped
3 garlic cloves, crushed
1 green chilli, deseeded and finely chopped (optional)
thumb-sized piece ginger , grated
1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée
300ml chicken stock
50g flaked almonds, toasted

To serve (optional)
cooked basmati rice
naan bread
mango chutney or lime pickle
fresh coriander
lime wedges

Method
In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

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Stuffed Sweet Potato

INGREDIENTS:
2 medium sweet potatoes, halved
500g boneless skinless chicken breasts, cooked and shredded
1/3 cup BBQ sauce, your favorite (or less/more, to your taste)

For garnish:
Chopped parsley or sliced green onions, optional

DIRECTIONS:
Preheat oven to 180 degrees C. Lay sweet potatoes cut side up on a large baking sheet. Roast until tender, about 35 minutes, depending on size of your potatoes.

In a saucepan set to medium-low, stir together chicken and BBQ sauce. Heat until warm, 5-10 minutes.

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CHICKEN-A-LA-KING

Woumarie

Ingredients
1 spring onion, chopped
¼ red pepper, sliced
¼ yellow pepper, sliced
¼ green pepper, sliced
5 ml butter
4 chicken fillets, cut into strips
1 sachet cheese sauce
250 ml milk (or 125 milk & 125 cream)
pinch nutmeg

Method
Microwave spring onion, peppers and butter uncovered for 3 minutes in a Medium Oval Roaster. Add chicken strips and microwave covered for 5 minutes on high.Heat milk in small jug, dilute cheese sauce and nutmeg into milk. Add cheese sauce to chicken mixture and mix well. Microwave for 3 minutes or until sauce starts to boil. Delicious on rice or pasta.

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Kerrie Hoender ~ Grootmaat

Jan van Niekerk
50 – 60 Porsies

Bestanddele:
7,5 kg Hoenderborsies en dye
8 Uie, geskil en gekap
10 Knoffelhuisies, geskil en gekap
Sonneblomolie
150 ml Matige kerriepoeier
100 ml Borrie
10 ml Fyn koljander
10 ml Fyn kaneel
312,5 ml Matige vrugteblatjang
sap van 5 Suurlemoene
100 ml Fyn appelkooskonfyt
37,5 ml Sout
7,5 ml Peper
5 Granny Smith-appels
20 Ryp piesangs
625 ml Sultanas
1 kg Gevriesde ertjies
Water

Metode:
Kook die hoender sag, ontvel, ontbeen en kap in blokkies. Verhit die olie in ‘n swaarboomkastrol en braai die uie en knoffel daarin tot deurskynend. Meng kerriepoeier, borrie, koljander, kaneel, suurlemoensap, appelkooskonfyt, blatjang, sout en peper. Voeg die mengsel by die hoendervleis, bedek met water, sit die deksel op en prut ongeveer 15 minute lank oor matige hitte. Rasper die appel en druk die piesangs fyn. Voeg dit saam met die sultanas en ertjies by die vleismengsel in die kastrol en laat prut nog 15 minute lank. Roer gereeld, want dit brand maklik aan na die vrugte bygevoeg is. Sit die gereg voor met geroosterde klapper en gekookte rys.

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Hoenderbredie

Bestanddele
1 kg Hoender
Sout & Peper
1 Pakkie Sampioensop
250 ml macaroni
125 g botter of margarien
2 uie in blokkies gesny
4 tamaties in blokkies gesny
125 ml ongesifte koekmeelblom
200 ml Water
250 ml Kaas

Metode
Geur hoender met sout & peper en kook tot sag.  Ontbeen en sny vleis in stukke. Vul hoendersous met water aan tot 625 ml. Voeg soppoeier by, roer gereeld en kook tot dik. Kook macaronistukkies in soutwater to sag en dreineer. Smelt botter in ‘n groot kastrol. Voeg uie by & braai tot sag. Voeg tamaties by en kook ‘n rukkie. Meng meel met water en roer by tamatiesous. Voeg sop by en
roer tot gemeng. Voeg hoender, kaas en macaroni by, meng en laat ‘n paar minute prut. Sit warm voor met rys en ‘n slaai.  (6 – 8 persone.)

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Chicken chasseur

Maureen

Ingredients
8 rashers streaky bacon, chopped into large pieces
4 chicken breasts, cut into large chunks
200g pack baby button mushroom
1 tbsp plain flour
400g tin chopped tomato with garlic
1 beef stock cube
dash Worcestershire sauce
handful of parsley ,chopped

Method
Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.

Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice

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Bread Crumb Sauce

Graham

This sauce to be used with white meat. Especially good with Turkey

Ingredients
1 large onion, peeled
6 cloves
1 bay leaf
6 black peppercorns
570ml full-fat milk
110g fresh white breadcrumbs
40g butter
salt and freshly ground black pepper

Method
Press all the cloves into the whole peeled onion and place in a saucepan. Add the bay leaf, peppercorns and milk. Bring to the boil then remove from the heat. Set aside for 15 minutes.

Pass the liquid through a sieve into a saucepan or remove the onion, bay leaf and peppercorns. Stir the breadcrumbs into the milk and place over a low heat for 5-10 minutes or until the breadcrumbs have absorbed all the liquid and the sauce is the desired consistency .Stir occasionally.

Stir in the butter and season, to taste, with salt and pepper.

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HOENDER EN VRUGTESLAAI

Rina

Bestanddele
800g gaar oorskiet-hoender, in stukkies gesny
2 nektariens, ontpit en in wiggies, gesny
2 geelperskes, ontpit en in stukkies gesny
½ spanspek, ontpit, geskil en in blokkies gesny
1 blik mango’s gedreineer en kleiner gesny
2 groen brandrissies, fyn gekap
25g vars koljanderblare, fyn gekap

SLAAISOUS:
30ml mayonnaise
60ml suurroom
sout en vars gemaalde swartpeper
15ml komynsaad, gerooster (opsioneel)

Metode
Meng die hoenderstukkies, vrugte, rissies en vars koljanderblare. Klits die mayonnaise en suurroom saam en klam die slaai liggies aan. Geur goed met sout en vars gemaalde peper en besprinkel met geroosterde komynsaad.

Bedien 6 mense.

Wenk
Jy kan enige vrugte van jou keuse gebruik, bv. Vye, mango of pere. Hierdie slaai sal heerlik wees saam met ‘n bruin saad broodjie

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Sweet Potato and Chicken Curry

Werner

Ingredients
500g sweet potato , peeled and cut into bite-size pieces
1 tbsp olive oil
4 skinless chicken thigh fillets, each cut into large chunks
1 large red onion, cut into wedges
2 tbsp rogan josh curry paste
2 large tomatoes , roughly chopped
125g spinach

Method
Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.

Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.

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Creamy Chicken

Ingredients
1 tbsp vegetable oil
150g streaky bacon
2 chicken breasts
1 large onion
2 garlic cloves
200g mushrooms, about 10–15 mushrooms
knob butter
pinch dried mixed herbs
250ml white wine
250ml cream

To serve
200g new potatoes
150g green beans

Method
Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside.

While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon.

While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs.

Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes.

Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken.

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