Tag: chicken stock

Chicken and coconut masala

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Chicken masala from Essentials magazine. Mmm, a lovely creamy dish – tastes so good you might need to make extra!

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PREP AHEAD Follow the recipe to the end of step 2, but leave out the lime juice and fresh coriander. Store in an airtight container and transport in a coolbag. Reheat thoroughly, add coriander and lime to serve

Ingredients

2tbsp vegetable oil
2 large onions, finely sliced
2 garlic cloves, finely chopped
1 thumb-sized piece root ginger, peeled and grated
2 green chillies, deseeded and finely chopped
11/2tsp ground coriander
11/2tsp cumin seeds
1/4tsp ground turmeric
10 curry leaves
12 skinless and boneless organic free-range chicken thighs, cut into bite-size pieces
400g tin chopped tomatoes
300ml chicken stock
1 sachet Barts creamed coconut
small handful coriander,roughly chopped
juice of 1 lime, plus extra wedges to serve

Method

Heat the oil in a large non-stick pan, add the onion and fry over a low heat for 5 mins, stirring frequently, until softened and slightly browned. Add the garlic, ginger, chilli, spices and curry leaves, season well and fry for 1 min. Add the chicken, fry for 1 min, then add the chopped tomatoes and chicken stock, bring to the boil, turn down the heat and simmer for 20 mins or until the chicken is cooked and the sauce has reduced a little.
Stir in the creamed coconut with the coriander, add lime juice to taste.
Serve with the coriander & cashew dip and lime wedges.

By Lucy Jessop

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Nutritional information per portion

Calories 225(kcal)
Fat 12.0g
Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Bami goreng

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Originally from Indonesia, bami goreng is simply a noodle dish, similar to a stir fry that we are more commonly used to. The noodles are traditionally fried, but we’ve made this simple family supper healthier by using dried egg noodles. It may seem like a lot of ingredients but there is so little cooking involved; it’s just chopping and heating everything through in a frying pan! The vegetables should still have some crunch to them and if you don’t have chicken, try using shredded beef, pork or turkey. Or to make it vegetarian friendly, try using baby corn instead

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If you’re looking to make this an even speedier supper, buy ‘straight to wok’ noodles which are simply ready to warm through and eat

Ingredients

350g egg noodles
2tbsp sunflower oil
500g chicken breasts, sliced into thin strips
2 garlic cloves, peeled and crushed
2tsps ground coriander
1tsp ground ginger
200ml chicken stock
1 onion, thinly sliced
1 carrot, thinly sliced
1 red pepper, cut into thin strips
1tsp chilli paste
2tbsp soy sauce
2tbsp sweet chilli sauce

Method

First, prepare all of your ingredients so they are ready. Cook the noodles according to the packet instructions and set aside.
Heat a wok until it is very hot. Add 1tbsp of the oil and fry the chicken for 5-7mins until cooked through and golden. Remove from wok and set aside.
Add remaining oil and stir fry all the vegetables together, making sure to move them around continuously. Return the chicken to the wok and now add the spices, chilli paste, soy sauce, sweet chilli sauce and stock.
Allow everything to bubble away rapidly. The added liquid should help steam the vegetables until they are the perfect texture. Finally add the cooked noodles and mix well. Spoon into bowls and serve immediately

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Chunky roast chicken soup

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Got some leftover chicken from your Sunday dinner that you want to use up? Make this delicious chunky roast chicken soup – it’s full of flavour and is perfect for warming the heart

Serves: 4
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Mid-price

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This soup isn’t suitable for freezing because it’s made with cooked chicken which is heated again in teh cooking. If it were to be frozen, it would mean heating it three times which is against food safety recommendations

Ingredients

30g butter
2 medium onions, peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 litre chicken stock
1 tablespoon freshly chopped thyme
200-250g cooked chicken, shredded
Croutons, to serve
Sprigs of parsley, to garnish

Method

Melt the butter in a pan, add the vegetables and cook over a medium heat for 10-15 mins until they start to soften but not colour.
Pour the stock into the pan, add the thyme leaves and bring to the boil. Reduce the heat and simmer the soup for 15 minutes. Add the chicken to the pan and cook for a further 5 mins to heat through.
Remove the pan from the heat, pour half the soup into the bowl of a food processor and purée it, then pour it back into the pan and mix with the chunky soup. Serve the soup with croutons and garnished with a sprig of parsley.

By Woman’s Weekly

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Nutritional information per portion

Calories 274(kcal)
Fat 9.0g
Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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