Roasted Marinated Chicken with Tomato Curry and Toasted Almonds

Oven roasted Chicken on the bone marinated in yogurt, spices and garlic. Served with a delicious medium spicy tomato based curry sauce and garnished with toasted almonds.

I love it when you design a recipe and it tastes just as you had hoped, this is definingly one of those occasions. The roasted chicken on the bone marinated in yogurt, garlic, turmeric, chilli, fennel seeds and garam masala is wonderfully moist and flavoursome. The medium spicy curry sauce made from tomato, onion, chilli, garlic, ginger, bay leaf, mustard seeds, cardamom, cloves and some butter is the perfect accompaniment to the chicken. A garnish of coriander leaf and some toasted almonds complete this dish.

Serve with choice of rice or Indian breads.

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Serves Two

Preparation time 15 minutes (plus 2-3 hours for marinating chicken)

Cooking time 35 minutes

 

Ingredients and method

For the marinated chicken:

2 large chicken thighs, on the bone – remove skin and membrane

6-8 dessert spoons Greek yogurt

1/2 tsp cumin seeds

1/2 tsp chilli powder

1/2 tsp ground turmeric

1/2 tsp garam masala

1/4 tsp fennel seeds

1/2 tsp salt

3 cloves garlic – thinly sliced

Method: Combine the yogurt, garlic, salt and spices in a bowl and mix well. Add the chicken and mix well until covered in the marinade, cover bowl and put in a fridge for at least two hours (overnight is even better).

To cook the chicken, remove the bowl from fridge 30 minutes before cooking to bring to room temperature. Heat your oven to 200°c, place the marinated chicken in a roasting tin and cook for 35 minutes. Rest the chicken for 5 minutes before serving.

For the curry sauce:

1 tsp mustard seeds

1 tbsp. vegetable oil

4 large round tomatoes – quarter

5 cloves garlic – peel, crush

Root ginger (thumb sized) – peel and thinly slice

2 bay leaves

2 large red chillies – remove stalks and seeds

2 small red onions – peel, dice

2 medium white onions

5 cardamom pods

5 cloves

15-20g flaked almonds – for sauce, extra below for garnish

1 tbsp.  brown sugar

Water – see method below

20g unsalted butter –  cut into cubes

Salt – to taste

Handful of almond flakes –  toast in a dry hot frying pan until coloured on both sides

Handful of coriander leaf – roughly chop

Method: Start by heating the vegetable oil over a medium high heat, add the mustard seeds and fry until they start to pop (like pop corn). Add the onions and fry for 4-5 minutes until they soften and colour. Next add the bay leaves, cardamom, cloves, chilli, ginger, garlic, flaked almonds and tomatoes. stir well and fry for 2-3 minutes. Add water to the pan, enough to cover the mixture (around 200ml), bring to boil then reduce to a simmer for 10 – 12 minutes.

Once the mixture has simmered remove the bay, cardamom and cloves.  Use a stick or standalone blender to blitz sauce until smooth. You may wish to add a little extra water depending upon how thick you like your curry sauce, take care not to add too much as it will dilute the flavour.

Bring the smooth sauce to a simmer then add 1 tbsp. sugar and season with salt to taste (I used 1 tsp salt), stir until dissolved into the sauce. Add the cubes of butter and stir as they melt into the sauce, they will bring the classic gleam to your sauce as well as adding flavour. Once the butter is melted into the sauce it is ready to serve.

To serve ladle the sauce into the serving plate, place chicken on top then garnish with toasted almonds and chopped coriander.

 

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Korean crispy Sesame chicken with fried chilli noodles

My take on Sesame chicken – Korean style.

Chicken marinated for 2-3 hours in dark soy sauce and sesame then coated in corn flour just before being deep fried. I used a chicken supreme breast with bone in to give extra juicy flavour, although you could use diced breast, wings, thighs or drumsticks if you wish. Don’t be concerned by the dark colour of the fried chicken, its not overdone, the dark soy colours the crispy corn flour coating.

Noodles are stir fried along with vegetables, ginger, garlic, gochujan (Korean fermented chilli paste) , honey, vinegar and dark soy sauce – they are so tasty they would be a great meal by themselves.

A rich sesame sauce completes the dish, made from Tahini, peanuts, gochujan, dark soy, sesame oil, garlic and vinegar. This is warmed through in a separate sauce pan then poured over the crispy fried chicken.

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Serves two people

Preparation 30 minutes (plus 2-3hrs marinating time)

Cooking time 10-15 minutes

Ingredients

For the fried chicken:

2 chicken breasts, bone in (I used chicken supreme cut- see above notes)

4 desert spoons sesame seeds

2 desert spoons sesame oil

2 desert spoons dark soy sauce

Vegetable oil to deep fry (approx 180०c)

Approx 75g corn flour (enough in a bowl to coat chicken) 

Use a food bag, put all the ingredients in and massage them into the chicken. Tie the bag and marinate in fridge for 2-3 hours or overnight. Remove from fridge at least 20 minutes before cooking to bring chicken to room temperature.

For the stir fried noodles:

1 tablespoon wok oil

6 trimmed broccoli spears

8 trimmed green beans (cut into 3-4cm lengths)

1 carrot (cut into thin matchsticks)

1 red chilli (thinly sliced)

6 baby corn (thinly sliced)

1 red onion (cut into thin strips) 

2 portions of cooked medium thick egg noodles

Handful of peanuts

Thumb of ginger (cut into very fine matchsticks)

2 teaspoon sesame seeds

1 desert spoon gochujan

1 desert spoon honey

1 desert spoon vinegar

2 desert spoons dark soy sauce

4 cloves garlic (crush, finely chop)

Place all of the chopped vegetables in a bowl ready to fry. In a separate bowl make the noodle flavour mixture – mix the ginger, sesame seeds, gochujan, honey, vinegar and garlic. Stir well until combined.

For the sesame sauce:

4 desert spoons Tahini paste

4 desert spoons peanuts

1 desert spoon gochujan

2 desert spoons dark soy sauce

1 desert spoon sesame oil

3 cloves garlic

1 desert spoon vinegar

Add all the ingredients to a mini blender and whizz into a smooth sauce ready to be heat through just before serving.

 

Get cooking!

You need a wok, pan for deep frying and a small saucepan to heat the sesame sauce.

  1. Start by pre heating the oil to around 180०c. Remove the chicken from the bag and roll in the cornflour ensuring the chicken is well coated. Place carefully in the oil and deep fry for 6-8 minutes until chicken turns dark brown and floats in the oil. Remove and sit on a plate with absorbent paper.
  2. Add a tablespoon of wok oil to the wok and heat on maximum hob setting until smoking hot. Add the bowl of vegetables and stir fry for 1 minute, keeping hob at maximum setting. Next add the noodle flavour mixture and stir fry for a further minute. Next add the noodles and stir through so the noodles are coated in the sauce. Stir fry for a further minute until piping hot.
  3. In a separate saucepan heat the sesame sauce through to the boil, stirring to make sure the sauce does not burn on the pan bottom.
  4. Place the noodles on serving plates, place chicken on top then pour the sesame sauce over the chicken.
  5. Serve and enjoy!