Get the Newsletter
Blog
Get the Newsletter

Tag: Dinner

Categories
Eat

Chicken Curry

Created with GIMP

This is a great meal that can easily be made in bulk, tastes great and is very filling. Just freeze any leftovers for later.

Chicken Curry

Ingredients:

  • 2kg skinless chicken thighs sliced into thick strips.
  • 2 cloves garlic.
  • 2 litres chicken stock or bone broth eggs.
  • 230g jar of Yellow Curry.
  • 1kg mixed frozen vegetables.
  • 2 400ml cans of coconut cream.
  • 2 tbsp Ghee (or choice of fat for cooking).
  • Salt to taste.

Instructions:

  1. Melt ghee in a large saucepan or oven tray on your stovetop.
  2. Add chicken thighs and cook until they start to colour.
  3. Turn down the temperature to the lowest setting.
  4. Add garlic and yellow curry. Mix until chicken is covered.
  5. Add chicken stock/broth.
  6. Place lid on saucepan and simmer gently for 1 hour.
  7. Add frozen veges and continue to cook for 15 mins.
  8. Turn off the heat and mix in the 2 cans of coconut cream.
  9. Ladel into large bowls and serve.

Serves: Makes about 8-10 serves.

Categories
Eat

Chicken With Basil Pesto And Zoodles.

I came up with this combination when a friend of mine who had recently completed radiation therapy for a cancer in his mouth dropped by for a vist. The radiation treatment profoundly affected his ability to taste certain foods and so I thought using a flavourful basil pesto for the base of this dish might work for him.

He loved it.

We also shared some spiced mead afterwards that also went down a treat. 

Chicken with basil pesto and zoodles.

Ingredients:

  • 3 medium zucchini, sliced into noodles using a spiralizer (you could also use a vegetable peeler)
  • 1 cup cooked and shredded chicken
  • 1/4 cup sun-dried tomatoes thinly sliced
  • 2 cups fresh basil
  • 1 cup parsley
  • 1 medium avocado
  • 1/3 cup roasted pine nuts
  • 2 cloves garlic
  • 2 TBSP lemon juice
  • 1 TBSP extra virgin olive oil
  • water
  • Salt and Pepper to taste

Instructions:

  1. In a large bowl, toss the zucchini noodles with the chicken and sun-dried tomatoes.
  2. In a food processor fitted with a steel blade, combine the basil, parsley, avocado, pine nuts, garlic, lemon juice, and olive oil. Process until combined. With the processor running, add just enough water to make a smooth but not runny sauce. Season with salt and pepper to taste.
  3. Toss the sauce with the zucchini to coat. Serve immediately.
Serves: 2

Yes I'm IN!