Tag: chicken

chicken tikka

Chicken tikka

Chicken tikka

CHICKEN TIKKA

Difficulty: Easy

Time: 20 minutes + 30 minutes cooking

Serves: 4img_2439-small

 

 

 

 

Ingredients
1 large onion
6 tbsp chicken tikka masala paste (shop bought or make your own – see below)
red pepper
cauliflower/broccoli  
2 chicken breasts
400g can chopped tomatoes
2 tbsp tomato purée
1-2 tbsp mango chutney
75ml double cream
75ml natural yogurt
100g spinach

 

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This chicken tikka is my favourite curry when we’re making one at home. We’d normally use a jar of curry paste but we had all the ingredients to make the paste from scratch so thought we’d try it. It also gave Hannah a chance to practice her measuring with spoons which she is always desperate to do.

Method

Make the curry paste (or use a jar)

img_2428-smallGet your child measure the following into a small food processor:
5 garlic cloves
1 large knob of fresh root ginger (we used a tsp of dried ginger)
2 tsp ground cumin
2 tsp coriander
1 tsp turmeric
1tsp paprika
1 tsp garam masala
The seeds from 4 cardamom pods
1 red chilli (optional, we didn’t use any so the kids would eat it!)
Blitz it all together, add a little oil to bring it together.

You can store this in the fridge for up to a week or freeze it for up to a month.

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Prepare the vegetables
Get your toddler to help peel your onion then chop it into small pieces. Chop your pepper into chunks.

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Cook the onions and pepper

Heat some oil and butter in a pan and cook the onions for 15 minutes or so until they are soft and golden.

Add the pepper, cauliflower/broccoli and curry paste and cook for 5 minutes to cook the rawness out of the spices.

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Prepare and cook the chicken
Chop your chicken into 2cm pieces, then add to your pan. Coat in the paste and cook for a few minutes. At this point I let Hannah give things a little stir. Be sure to keep a close eye on what they’re doing so they don’t get too close to the heat.

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Make the sauce

Pour the tin of tomatoes into the pan, add the tomato puree and 100ml of water. Cover with a lid and gently simmer for 15 minutes

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Finish the sauce
Add the mango chutney, cream and yoghurt, and gently warm through. Stir through the spinach.

Serve with rice and and naan bread. (Get your child to help measure this out for you.)

img_2437-small chicken tikka

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chicken schnitzel

Chicken schniztel

Get your kids to help make your own chicken schnitzel by coating chicken breasts in flour, eggs and breadcrumbs. It’s a great, simple dinner for all the family.

creamy lemon chicken

Creamy lemon chicken

A delicious dish of creamy lemon chicken. It’s a great family dinner and has enough steps in it for kids to help with and get busy in the kitchen.

creamy garlic parmesan chicken

Creamy garlic, Parmesan chicken

Difficulty:Easy

Time:30 minutes

Serves:4

Ingredients
6 chicken thighs
3 cloves garlic, crushed
An onion
200g bacon chopped, or bacon lardons
400g mushrooms
1 cup cream OR milk (or half and half)
½ cup (120ml) chicken stock
½ cup Parmesan, grated
Chopped parsley, to garnish
Fresh shaved or grated parmesan, to garnish

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More family dinners

It’s easy to get stuck in a rut making the same dinners again and again so I’ve been trying to mix things up a little bit lately. Anyone with young children will know that this is a risky business so I tend to stick to safe ingredients like chicken and pasta. I found this recipe for creamy garlic parmesan chicken from Cafe Delights on Pinterest (my go to place for inspiration) and it was truly delicious. It’s always a bonus when you find something as tasty as this that the kids will eat too!

Method

Preheat your oven to 200C / 180F / 400F
Cook the chicken

Heat a tbsp of oil in a large pan over a medium heat. Brown the chicken on both sides ( a few minutes on each side).

Transfer the chicken to an oven proof dish and pop into the oven to roast until completely cooked through, about 25-30 minutes (or while you make the sauce).

Prepare the ingredients for the sauce

Prepare the garlic, dice the onion and chop the mushrooms.

Make the sauce

Fry the onion and garlic over a medium heat until they are soft and fragrant, stirring frequently. This should take a minute or so.
Add the bacon and fry until it is starting to go crisp.

Add the mushrooms and cook them for a few minutes until they begin to soften.

Pour in the cream (or milk – I used half a cup of each), the chicken stock, and parmesan. Simmer in the pan until the sauce thickens slightly.

Add the chicken

Remove the chicken from the oven and add it back into the sauce. Cook for a another few minutes. Garnish with parsley and or grated parmesan (optional).

creamy garlic parmesan chicken

Serve with rice or pasta or vegetables.

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creamy garlic parmesan chicken

Creamy garlic parmesan chicken

Difficulty:Easy

Time:30 minutes

Serves:4

Ingredients
6 chicken thighs
3 cloves garlic, crushed
An onion
200g bacon chopped, or bacon lardons
400g mushrooms
1 cup cream OR milk (or half and half)
½ cup (120ml) chicken stock
½ cup Parmesan, grated
Chopped parsley, to garnish
Fresh shaved or grated parmesan, to garnish

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Chicken tangle pie

Homemade chicken nuggets

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More family dinners

It’s easy to get stuck in a rut making the same dinners again and again so I’ve been trying to mix things up a little bit lately. Anyone with young children will know that this is a risky business so I tend to stick to safe ingredients like chicken and pasta. I found this recipe for creamy garlic parmesan chicken from Cafe Delights on Pinterest (my go to place for inspiration) and it was truly delicious. It’s always a bonus when you find something as tasty as this that the kids will eat too!

Method

Preheat your oven to 200C / 180F / 400F
Cook the chicken

This is a step to do without the help of your little ones: Heat a tbsp of oil in a large pan over a medium heat. Brown the chicken on both sides ( a few minutes on each side).

Transfer the chicken to an oven proof dish and pop into the oven to roast until completely cooked through, about 25-30 minutes (or while you make the sauce).

Prepare the ingredients for the sauce

Get your toddler to help you peel the garlic and onion. While they are busy doing that, dice the onion.

 

Give your child a blunt (butter/table) knife and get them to help you chop the mushrooms. Mushrooms are a really easy vegetable to do some cutting practice with. You can always finish off any unevenly sized pieces. It was the first time Lewis had done it and he really enjoyed himself!

Make the sauce

Fry the onion and garlic over a medium heat until they are soft and fragrant, stirring frequently. This should take a minute or so.
Add the bacon and fry until it is starting to go crisp.

Add the mushrooms and cook them until they begin to soften.
If your little one is old enough and you trust them they can help you stir everything as it goes in.

Measure or get your little one to help you measure out the cream/milk and chicken stock. As we were just using a stock cube, Lewis also help unpeel and crush it.

 

Pour in the cream (or milk – we used half a cup of each), the chicken stock, and parmesan. Simmer in the pan until the sauce thickens slightly.

Add the chicken

Remove the chicken from the oven and add it back into the sauce. Cook for a another few minutes. Garnish with parsley and or grated parmesan (optional).

creamy garlic parmesan chicken

Serve with rice or pasta or vegetables.

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Brazilian chicken

Brazilian chicken

Difficulty: Medium

Time: 15 minutes + 30 minutes cooking

Serves: 2 adults and 2 toddlersimg_2802-small

 

 

 

 

Ingredients

5 chicken thighs (skinless and boneless)
1 large onion (or 2 small)
2 cloves of garlic
A thumb size knob of ginger
Tin of tomatoes
150ml coconut cream
1 tsp chilli flakes* (*optional)
4 sprigs of fresh coriander (or a tbsp of dried)

 

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We only discovered this Brazilian chicken dish recently, but it has become a family favourite. I don’t know much about South American cuisine, so don’t know what makes this particularly Brazilian, but I do know that it tastes nice and that both the kids eat it! It doesn’t have too many ingredients, and doesn’t take too long to cook so makes a perfect midweek meal.

Method

Make a puree with the onion, garlic and ginger
Get your toddler to help peel the onion and garlic, and then pop them into a small blender. (We have a small hand pulled chopper which Hannah likes to use so we used that).
Peel the garlic – using a teaspoon is the easiest way, and a way your child can safely help with. Add the piece of ginger to the blender.

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Blend together until you have a puree
*This recipe still works if you don’t have a blender. Just chop the onion finely, crush the garlic and grate the ginger.

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Brown the chicken
In a large pan add a drizzle of oil and cook the chicken until it is brown on both sides. Remove it from the pan, and set aside for now.

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Make the sauce
Add the onion/garlic/ginger mixture to your pan and cook over a low heat for about 5 minutes until it’s softened.

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Get your child to help you open the tin of tomatoes if they can and add it safely to the pan.

Bring the pan back to the boil, and then add the chicken again.

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Cover and simmer for 10-15 minutes until cooked through (add a splash of water or stock if it reduces too much).

Get your toddler to measure the coconut cream into a jug or bowl. Add it to your pan and give it all a stir.

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Add the coriander.

Serve with rice or pasta.

Brazilian chicken

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homemade chicken nuggets

Homemade chicken nuggets

Difficulty: Medium

Time: 40 minutes + 25 cooking

Serves: 4img_1559-small

 

 

 

 

Ingredients

1 or 2 chicken breasts *, cut into strips/pieces
2/3 slices of bread
2 eggs
flour

 

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Chicken nuggets are a good midweek meal but I don’t really like the thought of what goes into shop bought ones so we make them from scratch. It’s much quicker and simpler than you might think and they go down well with all the family, especially James, (the biggest kid).

We used 1 large chicken breast and it was just about enough to feed all of us. Next time I’ll probably use 2 and put any left overs in the freezer – they’re easy to reheat in the oven.

Method

Preheat the oven to 200C/180C Fan and prepare a baking tray.
Get your toddler to line a baking sheet with grease proof paper. You don’t have to do this, but I find it helps stop them sticking.

Prepare the coating
There are three parts to the crumb – flour, egg and breadcrumb.

First, make the breadcrumb. Hannah just tore up two slices of bread, and whizzed them up in our hand food processor. Slightly stale bread works a bit better, but I just normally use the heals from whatever bread we have open. You can add seasoning if you like at this point, or some parmesan or herbs. Put the breadcrumb in a dish ready for dipping.

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Next, crack the eggs into a dish and mix them with a fork.

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Finally, spoon some flour into a dish.

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Coat the chicken
To make it easier, line the three dishes up in the right order with the prepared baking sheet at the end.

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Take each bit of chicken and dip them first in the flour, then coat them in egg before covering in breadcrumbs. I don’t normally let Hannah near raw chicken but I let her help me cover them in breadcrumbs, on the condition she didn’t touch anything else (especially herself) before we were able to wash her hands. I’m glad I trusted her as she did a really good job.

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Bake the chicken nuggets
Bake them in the oven for approx 25 minutes. They’re ready when they’ve crisped up and become a nice golden brown colour.

chicken nuggets

You can serve them with anything or try sweet potato wedges: cut a sweet potato into wedges, drizzle in oil, place them on a baking sheet and pop them in the oven with your chicken nuggets.

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