Chicken over rice - recipe

I love finding new recipes online by reading articles and blogs by other people who've tried them and recommend them. This specific recipe was recommended by Elin Josefina, she has a great mummy blog in Swedish. So this dish is called Chicken over rice. Much similar to a chicken cube served with rice that you can find in middle eastern restaurants. It is a favourite to order every time we go to those restaurant. So I decided to cook it and share my twist of this dish. I have added some optional spices. I looked online to see how others make this recipe, and almost all add a twist to it, so this is mine.

Ingredients:

2 chicken breasts, diced

3-5 tbsp greek yoghurt

1 lemon

1 tsp turmeric

1 tsp garlic powder

1 tsp cumin

1 tsp coriander

1/2 tsp ground cloves

1 tsp parlsey

salt and pepper

1 tsp kebab mix spice (optional)

3-4 tbsp oil for frying

1 cup rice cooked according to instructions on package

1/2 tsp turmeric

1/2 tsp ground ginger

1/2 tsp coriander

1/2 tsp coriander

salt to taste

4 pods of cardemon

shredded lettuce, 1 onion, sherry tomatoes

yoghurt sauce: 3 tbsp greek yoghurt, 1 lemon juice, 1 tsp garlic powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 3 tbsp water to make the sauce more watery

Method:

1. Cook the rice according to the package instructions. Add all spices for the rice in the boiling water. Set aside.

2. Mix the greek yoghurt and all spices for the chicken marinade. Add the diced chicken pieces in the marinade and put it in the fridge for few hours. I only had it in for 1 hour. But the longer it is chilled the tastier flavours will marry. Fry the chicken pieces in a shallow frying pan with few tbsp of oil on medium to high heat. It should look golden and char grilled.

3. Shred some washed lettuce, slice 1 onion and cherry tomatoes. Mix all ingredients for the yoghurt sauce. Put the sauce i the fridge to chill while all food is cooked.

4. Serve it in a plate, rice with the chicken pieces over. Add the salad and yoghurt sauce on top of it. Tastes heavenly, specially for pregnancy cravings.

Enjoy!

Indian Chicken Curry - Recipe

Curries are a great way to spice up the supper time, whether it is a chicken tikka masala or a red thai curry. Now, I love both Thai curries as well as Indian curries. For today's meal, I decided to make a Indian curry. My main inspiration for this dish is the youtube clip below. The man who is cooking this dish in the youtube clip is an Indian chef and he is really funny to watch. I've watched a number of his youtube clips of how he cooks the Indian dishes, especially curries and they are all so easy to follow. His clips are very uninformative but easy to learn from as he is so relaxed in his cooking and seem to make the dishes so easy and effortlessly. Will def try out more of his recipes.

Other recipes of various type of curries that I've tried come from the recipe collection on bbc's recipe website.

The ingredients fro this curry:

2 can of chopped tomatoes, 200 grams each

1 green paprika, chopped

1 cup of assorted frosen veggies ( peas, sweetcorn, carrots, red paprika) 

3 chicken breast, diced (in the youtube clip below he uses big pieces of chicken but I like to used diced thighs or chicken breast instead)

1/2 cup of yogurt

1 cuo of water

2 tablespoon of vegetable oil

rise

Spices: 

1/2 teaspoon of: hot paprika, cumin, coriander, ginger & garlic powder, black pepper, salt, garam masala, turmeric, bay leaf, fenugreek, black mustard seed and mild curry powder. (In the clip, he uses whole seeds to roast and then grind, but I simply use the ground version of the above mentioned spices).

Process:

1- Start by putting the diced chicken breast in a pot and cover it over medium heat so that the chicken breast gets steamed in its own juices. Then remove the lid so that the liquid from the chicken evaporate. Add the oil and brown the chicken breast.

2- Add all the veggies and fry for few minutes on medium heat until the mix get a little color. Then add all the spices and let it fry for few minutes. Add the tomatoes and let it simmer for about 15 minutes. If it is to dry after 15 minutes add the water as well and let it all cook trough. I added yogurt the last 5-10 minutes, to give the curry a mild and round taste and let it simmer so that all the spices have mixed well and chicken is cooked through.

I served the curry with basmati rise. It tasted heavenly. 

The clip below is my inspiration for the chicken curry I made this time.

Enjoy!