Pasta with Sausage, Tomatoes, and Cream

Delicious and satisfying... I don't remember where this recipe comes from, but it's a pleaser! Easily doubled. Also, works well with gf pasta and sausage
Ingredients:


1 tablespoon olive oil

1/2 lb sweet Italian sausage link, casings removed,crumbled

1/4 teaspoon crushed dried red pepper flakes

1/4 cup diced onion

1 1/2 cloves garlic, minced

1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped

3/4 cup whipping cream

1/4 teaspoon salt

6 ounces pasta

1 1/2 tablespoons minced parsleygrated parmesan cheese

Directions:

1 Heat oil in a heavy skillet over medium heat.

2 Add sausage and crushed red pepper.

3 Cook until sausage is no longer pink, stirring frequently, about 7 minutes.

4 Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.

5 Add tomatoes, cream, and salt.

6 Simmer until mixture thickens slightly, about 4 minutes.

7 (Can be prepared one day ahead. Cover and chill.).

8 Cook pasta in large pot of boiling water.

9 Drain.

10 Bring sauce to a simmer.

11 Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.

12 Divide pasta between plates.

13 Sprinkle with parsley.

14 Serve, passing Parmesan separately.

Mashed Red Potatoes With Garlic And Parmesa

The potatoes are ready in our garden, and this is the first recipe I reach for! These are SO good!!
Ingredients:


2 1/2 lbs red potatoes, unpeeled,quartered

3 cloves garlic, peeled

2 tablespoons butter

1/2 cup milk

1 teaspoon salt

1/4 cup grated parmesan cheese
Directions:



1 Put potatoes and garlic in lg pan.

2 Cover with water.

3 Bring to a boil.

4 Reduce heat and simmer for 25 minutes, until potatoes are tender.

5 Drain well.

6 Mash with the butter, milk, and salt.

7 Stir in the parmesan cheese.

Chicken Parmesan

This is one of our "I want something different tonight" favorites. So very good!
Ingredients:


4 boneless skinless chicken breast halves salt and pepper

1/2 cup Italian breadcrumbs

1 egg, beaten

4 teaspoons butter

2 cups spaghetti sauce

4 slices mozzarella cheese

 1 teaspoon grated Parmesan cheese

Directions:


1 Pound chicken to flatten.

2 Salt and pepper to taste.

3 Dip chicken in egg; then in bread crumbs.

4 Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.

5 Remove from skillet.

6 To skillet add spaghetti sauce.

7 Heat thoroughly.

8 Add chicken.

9 Place slices of mozzarella on top of chicken.

10 Sprinkle with parmesan.

11 Cover and cook until cheese is melted.

12 Serve with a side of spaghetti.

Greek Potatoes

               

         
     Greek Potatoes (Oven-Roasted                 and Delicious!)

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.


Ingredients:



8 large  potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)

 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)

1/2 cup olive oil

1 cup water

 1 tablespoon dried oregano (get the Mediterranean, it's the best!)

 1 lemon, juiced sea salt fresh coarse ground black pepper 

Directions:



1 Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!

2 Put all the ingredients into a baking pan large enough to hold them.

3 Season generously with sea salt and black pepper.

4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.

5 The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

6 Bake for 40 minutes.

7 When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

8 Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

9 This will take about another 40 minutes.

10 Do not be afraid of overcooking the potatoes- they will be delicious.

11 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

World Famous Spaghetti

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Jo Mama's World Famous Lasagna that uses approximately 1/2 of the sauce from this
recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Ingredients:



2 lbs Italian sausage, casings removed(mild or hot)

 1 small onion, chopped (optional)

3 -4 garlic cloves, minced

1 (28 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

2 (15 ounce) cans tomato sauce

2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

3 teaspoons basil

2 teaspoons dried parsley flakes

1 1/2 teaspoons brown sugar

1 teaspoon salt

 1/4-1/2 teaspoon crushed red pepper flakes

 1/4 teaspoon fresh coarse ground black pepper

1/4 cup red wine (a good Cabernet!)

 1 lb thin spaghetti parmesan cheese 

Directions:

1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

2 Add onions and continue to cook, stirring occasionally until onions are softened.

3 Add garlic, tomatoes, tomato paste, tomato sauce and water.

4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5 Stir well and barely bring to a boil.

6 Stir in red wine.

7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

8 Cook spaghetti according to package directions.

9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Almond Chicken Italienne

Ingredients                                       Serves: 2

2 chicken breast fillets, sliced
2 tablespoons olive oil
2 sticks of celery, finely sliced
1 medium onion, diced
2 cloves of garlic, chopped
Good sprinkle of dried or fresh Italian herbs
4 roma tomatoes, quartered
4 large sun dried tomatoes packed in oil, sliced
6 black olives, halved
2 tablespoons slivered almonds
salt and pepper
200 ml water
200g pasta
2 dessert spoons of green pesto
two handfuls wild rocket
shavings of fresh Parmesan

Preparation 

Prep: 15 minutes | Cook: 15 minutes

1. In a large fry pan or wok, brown the chicken in 2 tbsp olive oil. Add the celery, onion and garlic and cook for 5 to 10 minutes until softened, and the chicken is moist but not overcooked.

2. Add herbs, tomatoes, sun dried tomatoes, olives, almonds and salt and pepper to the chicken mix, and stir fry for another 3 minutes. Pour in the water and continue to stir till most of the water is absorbed.

3. Meanwhile, bring to the boil a large pan of water with a drop of olive oil, and cook the pasta according to packet directions till al dente. Drain the pasta and immediately stir in the pesto and the wild rocket.

4. Serve the pasta in 2 large bowls, add the chicken mixture on top and garnish with shavings of Parmesan.

Chicken Korma

A traditional, mild North Indian recipe. An unforgettable dish when served on a bed of pilau rice with some Peshwari naan.

Ingredients                                    Serves: 4

2 tablespoons oil
2 large chicken breast fillets, skinned and cut into chunks
1 clove garlic, finely chopped
1 large onion, sliced and chopped
1/2 teaspoon ground ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
250g tinned chopped tomatoes
4 tablespoons chicken stock
2 tablespoon ground almonds
4 tablespoons double cream
4 tablespoons plain yoghurt

Preparation 

Prep: 5 minutes | Cook: 45 minutes

1. Heat oil in a frying pan and fry chicken, garlic and onion until chicken is cooked through. Cut open a small piece to test that it is no longer pink.

2. Season with ginger, chilli powder, cinnamon, turmeric and white pepper and set the heat to medium. Mix in the tomatoes and chicken stock. Return to a simmer, and then stir in the almonds.

3. Stir in cream and yoghurt then cook gently for 2 to 4 minutes, before serving on a bed of rice.
Cream or yoghurt

You can use all yoghurt instead of the cream and yoghurt if you want.

Chicken Vindaloo

I experimented with many Vindaloo recipes, and after changing a few ingredients and quantities around I ended up with this delicious recipe that my friends and family adore. It can be easily tweaked to your own tastes too.

Ingredients                                                                  Serves: 4

2 tsp ground cumin
1 tsp black peppercorns
1½ tsp black mustard seeds
3 tsp fenugreek seeds
1 tsp ground cardamon
1 (10cm) cinnamon stick
6 tablespoons white wine vinegar
1 tsp salt
1 tsp brown sugar
1½ tsp cayenne<
2 large onions
3-5 tablespoons ghee or olive oil
5 tablespoons water
8 garlic cloves, peeled
Large piece of ginger root, peeled and roughly chopped
3 tsp ground coriander seeds
½ tsp ground turmeric
250ml tomato passata or puree
750 g chicken breasts, cubed
2 medium potatoes
½ bunch freshly chopped coriander

Preparation 

Prep: 30 minutes | Cook: 1 hour

1. To make the Vindaloo paste, first grind the cumin, peppercorns, mustard seeds, fenugreek leaves, cardamon and cinnamon together until they are a fine powder.

2. Mix in the vinegar, salt, cayenne and brown sugar; set aside.

3. Heat 3 tablespoons of the ghee or oil in a large frying pan until melted. Finely chop the onions and fry over a medium heat until brown.

4. Keeping the oil for later use, put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency. Add the onions to the spices and mix.

5. Put the ginger and garlic in a blender, add 2 tablespoons water and blend until smooth. Cook the garlic/ ginger paste in the reserved oil, stir until the paste browns.

6. Add the coriander and turmeric and cook for a few minutes, stirring.

7. Add the vindaloo paste and tomato sauce. Cover and simmer on low heat for 1 hour.

8. Peel and chop the potatoes into cubes. Cook them in boiling water until slightly soft, around 10-15 minutes.

9. Cube the chicken and fry in a little olive oil until white. Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked.

10. Serve with fresh coriander, basmati rice and naan bread.

Chicken strips

Chicken strips baked in spiced up breadcrumbs-kind of like fried chicken but baked. This is also known as goujons.
Ingredients                                                    Serves: 5

280g breadcrumbs, made from stale bread
1 teaspoon garlic powder (or 1 clove, chopped)
1 teaspoon salt
¼ teaspoon black pepper, freshly ground
1 lemon, rind finely grated
4 skinless boneless chicken breast fillets,
2-3 tablespoons olive oil
mayonnaise to serve (optional)

Preparation 

Prep: 20 minutes | Cook: 40 minutes

1. Slice chicken breasts lengthways into long strips about 10cm-13cm long and 1-1½ cm wide. Don't worry if you end up with some smaller bits of chicken, these will work just as well.

2. Place breadcrumbs into a food processor together with the garlic powder, celery seeds, paprika, fennel, salt, pepper and lemon rind and process until the breadcrumbs are nice and fine.

3. Place the breadcrumbs into a large plastic bag together with the chicken strips. Shake until the strips are well coated with the breadcrumbs.

4. Arrange breaded strips in a single layer on a large plate and refrigerate for at least 20 minutes.

5. Preheat your oven to 190 degrees C.

6. Lightly oil a baking dish or tray with the olive oil (I line mine with baking paper first to make cleaning up easier).

7. Place chicken in a single layer into the baking dish Bake for 15-20 minutes until golden brown.

8. Serve warm or cold, drizzled generously with the dressing of your choice.

Pesto chicken and vegetables

This, 'all in one dish' is so easy to prepare and cook and is colourful, tasty and good enough for any special occasion.


Ingredients                                            Serves: 4


approx 20 small new potatoes
1 red capsicum
1 yellow or green capsicum
2 red onions
2 medium zucchinis
approx 20 button mushrooms
extra virgin olive oil
½ teaspoon dry basil
seasoning (salt/garlic salt & pepper)
4 chicken breasts (skin off)
1 small jar of sundried tomato pesto
freshly grated Parmesan

Preparation 


Prep: 15 minutes | Cook: 45 minutes

1. Preheat oven to 180 degrees C. Wash potatoes and halve, if necessary, to approx 2cm thickness. Slice the capsicums, zucchinis and onions to approx 1 cm thickness. 

2. Arrange vegetables in a shallow oven dish and coat liberally with olive oil, add seasoning and basil and mix. 

3. With a sharp knife score (slice) each breast 3 or 4 times without cutting right through and place on top of the vegetables. Spread the pesto evenly onto each breast and finally sprinkle with a little more olive oil. 

4. Cook in pre-heated oven at 180 degrees C for approx 45 minutes. 

5. Serve with the chicken on top of the vegetables, spoon over any juices and garnish with parmesan.

Chicken paprika with pasta

This is a quick meal to prepare and lovely to eat. The paprika and the three coloured capsicums make it special!

Ingredients                              Serves: 4

3 boneless chicken breasts
1 tin (400g) of diced tomatoes
1 clove of garlic, finely chopped
1 yellow capsicum
1 red capsicum
1 green capsicum
1 onion
3 tablespoons of paprika
250ml of water
pinch of salt & pepper

Preparation 



Prep: 15 minutes | Cook: 30 minutes

1.Cut the chicken into cubes.

2.Cut all the capsicums and onion into slices. Heat some olive oil in a large saucepan and sauté the chicken, capsicums and onions until the chicken is sealed-approx five minutes.

3.Add the garlic, the tinned tomatoes, the paprika, the salt & pepper and the water and simmer together for 20-30 minutes. While the chicken is cooking cook your pasta according to packet directions. (I use pasta shells.)

4.Serve the chicken paprika on top of the pasta of your choice with lots of juice.

5.Enjoy with nice crusty bread.

Crispy pistachio and coriander chicken

A tasty simple chicken dish baked with home made pistachio & coriander paste. Serve with roast potatoes and baked vegetables.

Ingredients                                    Serves: 4

4 chicken breasts (with skin)
4 tbsp olive oil
2 tbsp chopped coriander or coriander paste
150g roasted, salted pistachio nuts
crushed black pepper

Preparation 

Prep: 20 minutes | Cook: 1 hour

1. Preheat oven to 180 degrees C.

2. Shell the pistachios, and crush with a mortar & pestle into a rough powder. Add olive oil, coriander & pepper to taste.

3. Stir the mixture into a thick paste, add more oil if needed.

4. Apply the paste, with the back of a spoon, evenly to the skin of the chicken.

5. Bake in the oven for about an hour, until chicken is cooked & paste has gone crispy.

6.alternatively, for crisper skin, peel back the skin and apply the paste directly to the chicken meat, then lay the skin back over the meat & paste.

Spicy warm chicken salad

This salad is good on its own or served with bread. The sizzle of the hot, spicy dressing and meat hitting the cool salad will make your mouth water.


Ingredients                                          Serves: 4

80ml olive oil (halved)
8 rashers bacon, cut into small pieces
2 chicken breasts, cut into thin strips
1 cos lettuce, cut into strips
4 vine tomatoes, sliced into eighths
1 red capsicum, thinly sliced
1 orange capsicum, thinly sliced
3 spring onions, thinly sliced
5cm of cucumber, cut into strips
1/2 large lemon, juiced
1 tablespoon balsamic vinegar
1 medium red chilli, finely chopped
Preparation 

Prep: 10 minutes | Cook: 15 minutes

1. Heat half the olive oil, and fry the bacon until very crispy, then remove bacon from the pan.

2. Fry the chicken in the remaining bacon fat and remove when browned and cooked through.

3. Put your sliced salad ingredients into a large serving bowl.

4. Finally, add the chilli to the frying pan, then add the rest of the oil, lemon juice and balsamic vinegar and bring to the boil.

5. Add the bacon and chicken pieces and stir through till reheated then pour all of the hot mixture onto the bowl of salad.

Lime yogurt chicken on naan

If you want a change from everyday boring sandwiches, this is a recipe for you! Tender shredded chicken in a yogurt-lime sauce on Indian bread.

Ingredients                                       Serves: 4

2 chicken breasts
750 ml of chicken stock
250g plain yogurt
1 lime, rind grated and juiced
1 tsp curry powder
2 shallots, sliced
½ green capsicum, sliced
½ red capsicum, sliced
1 stick celery, sliced
2 tbsp chopped coriander, plus 4 whole sprigs
1/2 tsp salt
1/4 cup chopped cashews
4 Naan breads

Preparation 


Prep: 20 minutes | Cook: 20 minutes

1. Wash and trim the chicken. Place chicken and stock in a pot, bring to the boil, then simmer for about 20 mins or until the chicken is cooked through.

2. While the chicken is cooking, stir together the yogurt, lime rind and juice and curry powder. Add the green onions, celery, capsicums, chopped coriander and salt.

3. When the chicken is cooked, remove from the pan, and let it cool. Using a fork, shred the chicken or cut into cubes. Stir the chicken in to the yogurt mix.

4. Heat the oven to 180 degrees C, and place the naan directly on the top rack. Heat until warm and flexible, but not crisp and brittle.

5. Remove the naan from oven, place them on plates, and spoon a quarter of the chicken mixture on to each Naan, sprinkle with chopped peanuts/cashews. Fold each naan in half and garnish with the coriander sprig.

Chicken Vindaloo from scratch

A spicy East Indian speciality. Try making your own Vindaloo curry paste - you won't regret it. The paste can also be made ahead of time, covered and put in the fridge for when you're ready to use it.

Ingredients                                                   Serves: 6
2 tsp whole cumin seeds
1 tsp black peppercorns
1 tsp cardamom seeds
1 (7cm) cinnamon stick
1½ tsp black mustard seeds
1 tsp whole fenugreek seeds
5 tablespoons white wine vinegar
1 tsp salt
1 tsp cayenne pepper
1 tsp brown sugar
200 ml vegetable oil
2 large onions, sliced in half and cut into half rings
6 tablespoons water(divided)
2.5cm piece fresh ginger, peeled and coarsely chopped
2 tsp garlic powder
1 tablespoon ground coriander
½ tsp ground turmeric
400g boneless chicken breasts cut into chunks
250ml tomato passata or tomato juice.

Preparation 

Prep: 15 minutes | Cook: 1 hour 5 minutes | Extra time: 10 minutes

1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together well in a spice grinder or mortar and pestle.
2. In a small bowl, combine these ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.
3. Heat half the oil in large frying pan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. (Do not undercook the onions, this is important for colour reasons.)
4. Remove onions with a slotted spoon and puree them in a food processor or blender.
5. Return onions to pan but turn off the heat. Add 3 tablespoons water (or more if necessary) to the onions and blend until you have a smooth paste. Add the spices and mix in well. This mixture is the vindaloo paste.
6. Now, put the ginger and garlic in a blender. Add 1 tablespoon water (or more) and blend until you have a smooth paste.
7. Heat the remaining oil in a wide saucepan over medium heat. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir for a few seconds.
8. Add the chicken, a little at a time, and brown lightly.
9. Stir in the vindaloo paste and tomato passata. Stir and bring to a gentle boil.
10. Cover the saucepan, reduce heat to low, and simmer for about 45 minutes to an hour, or until chicken is cooked.
11. Serve over rice

Lavender chicken

Chicken with lavender, bacon and cheese. Everyone appreciates lavender for its scent and flowers, but very few people have tasted it. Its unique flavor blends very well with chicken.

Ingredients                                Serves: 4


4 skinless boneless chicken breast fillets
8 rashers of bacon
12 sprigs fresh lavender
Chilli flakes, to taste
Salt and freshly ground black pepper
125g Cheddar cheese, grated

Preparation 

Prep: 10 minutes | Cook: 30 minutes

1. Preheat the oven to 200 degrees C.

2. Place three sprigs of lavender on top of each chicken breast fillet. Wrap two slices of bacon around each piece of chicken keeping the lavender inside.

3. Place chicken into a shallow oven-proof dish. Season with salt, pepper and dried chilli flakes.

4. Position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. Turn again so the lavender is on top, and sprinkle with grated cheese.

5. Continue baking 10 minutes, or until cheese has melted and chicken is no longer pink inside.

Garlic Chicken in Puff Pastry

Chicken breast stuffed with a delicious garlic butter, wrapped in puff pastry and served on top of a mouth watering creamy garlic sauce. Not suggested as a dinner for first dates!!

Ingredients  
                                Serves: 2

2 x 180g chicken breast fillets
2 sheets frozen puff pastry
For the garlic butter:
60g butter
1 clove garlic, crushed
2 teaspoons finely chopped fresh parsley
For the creamy garlic sauce:
10g butter
1 clove garlic, crushed
2 tbsp plain flour
300ml milk
1 tsp finely chopped fresh parsley
Preparation 

Prep: 10 minutes | Cook: 40 minutes

1. Preheat oven to 200 degrees C.

2. For the garlic butter: Mix together ingredients in a small bowl until smooth.

3. Cut a slit along the side of each chicken breast to make a pocket. Spoon garlic butter into pockets. Wrap each chicken breast in puff pastry. Cook on an oiled tray in the oven for 40 mins or until the pastry is puffed and golden.

4. Meanwhile, prepare the creamy garlic sauce: Melt the butter in a small saucepan over medium heat; add the garlic, cook for 1 minute. Stir in the flour and cook for 1 minute or until mixture bubbles. Gradually whisk in the milk; stir over medium heat until sauce bubbles and thickens. Stir in the parsley.

5. Serve the chicken parcels with the creamy garlic sauce

Delicious Butter Chicken

Also known as Murg Makhani, Butter Chicken is popular all over the world. This particular recipe is guaranteed to keep the whole family happy.

Ingredients                                Serves: 4


2 tablespoons oil
500g chicken thigh fillets, cut into chunks
2 onions, diced
2 cloves garlic, crushed
1 tablespoon grated root ginger
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons turmeric
½ teaspoon hot chilli powder
400g tin chopped tomatoes
250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
Steamed basmati rice, to serve
¼ cup coriander leaves
¼ cup toasted flaked almonds
Steamed green vegetables, to serve
Pappadums, to serve


Preparation 

Prep: 15 minutes | Cook: 35 minutes

1. Heat half the oil in a large saucepan and cook the chicken for 5 minutes or until golden. Remove and set aside.

2. Heat the remaining oil in the saucepan and sauté the onions for 5 minutes, until softened. Reduce the heat; stir in garlic, ginger and spices then cook for 1 minute. Add tomatoes and chicken, cover and simmer for 10 minutes.

3. Stir in the PHILLY and simmer until heated through. Spoon chicken and sauce over rice in serving bowls, sprinkle with coriander and almonds. Serve with green vegetables and pappadums. Serve immediately.

Butter Chicken for the Slow Cooker

Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT ... Full description.

Ingredients    
                                                     Serves: 6
40g butter
2 tablespoons (40ml) vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon Indian curry paste
2 teaspoons tandoori masala
1 teaspoon garam masala
140g tomato paste
15 green cardamom pods
1 (400 ml) tin coconut milk
1 cup plain yogurt
pinch salt to taste

Preparation 

Prep: 15 minutes | Cook: 6 hours

1. Melt the butter and vegetable oil in a large fry pan over medium heat. Stir in the chicken, onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk and yogurt. Season to taste with salt.
2. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before service.

Christina's Butter Chicken

This is my family's favourite recipe for Butter Chicken. I have refined it over the years I've been making it, and now it's pretty much perfect for adults and the kids too! Not too hot but with lots of beautiful flavours.
Ingredients                                      Serves: 6


1 Tbspn lemon juice
1 tspn turmeric
1 tspn garam masala
1 tspn chilli powder
1 tspn ground cumin
1 Tbspn grated fresh ginger
2 cloves crushed garlic
200ml natural or greek yoghurt
1 kg sliced chicken breast or thigh fillets
60 g butter or ghee
2 tspns garam masala
2 tspns sweet paprika
2 tspns ground coriander
1 Tbspn grated fresh ginger
1 cinnamon stick
8 bruised cardamom pods
2 x 400g tins crushed tomato
1 Tbspn sugar
1/4 cup natural or greek yoghurt
1/2 cup cream
1 Tbspn lemon

Preparation

Prep: 20 minutes | Cook: 30 minutes | Extra time: 3 hours, marinating

1. Add sliced chicken to the first 8 ingredients, lemon juice, turmeric,gram masala,chilli,cumin,ginger,garlic and yoghurt. Stir well and marinate for 2 to 3 hours or overnight. This step can be shortened to allow for the time you have though.

2. Heat butter or ghee in a large pan then add remaining spices, gram masala,paprika,coriander,ginger,cinnamon and cardamom. Sate for 1 minute or until fragrant.

3 Add chicken and all marinade to the pan and stir until coated. Cook for 10 to 15 minutes, stirring occasionally.

4. Add tomatoes and sugar to chicken and simmer, stirring, for 15 minutes or until sauce has thickened and chicken is tender.

5. Add yoghurt, cream and juice and simmer a further 5 minutes. Serve with steamed rice. Sprinkle with fresh coriander and a dollop of yoghurt if desired.