Tag: family dinner

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.

img_2431-small img_2434-small 

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.

img_2443-small img_2447-small

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

img_2450-small img_2452-small

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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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

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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