Baked Potato with Creamy Swedich Chicken Curry Mix (Kycklingröra) - Recipe

The Creamy Chicken Curry Mix served with a baked potato is a staple in nearly every restaurant or cafe in Sweden, beloved by many for both lunch and dinner. Though not the healthiest choice, it was a frequent indulgence of mine during outings with friends. Now in the UK, I find myself missing it on menus. However, that doesn't deter me from preparing it myself. Here's a delicious recipe for this chicken curry mix. It's not just for baked potatoes; it also makes a great filling for a baguette, perfect for school, work, or a delightful cold picnic treat.

Serves: 3

Ingredients:

2 chicken breasts

1 tsp curry powder

1 dl mayonnaise

2 dl Greek yogurt (add more if needed)

2 tbsp Swedish cucumber relish (Boston Gurka mix)

2 tsp Dijon mustard

1.5 tbsp curry powder (add more if needed for the mix)

1 diced red onion

1 diced red bell pepper

A few diced sugar snaps

2 dl sweet corn

Salt and pepper to taste

1 tsp paprika powder

2 tbsp oil

3 large baked potatoes

Method:

Begin by thoroughly cleaning and dicing the chicken breast. Sauté it in 2 tablespoons of oil over high heat, seasoning with salt, pepper, and 1 teaspoon of curry powder. Once browned, set it aside.

2- Rinse the onion, sugar snaps, bell pepper, and sweet corn, then chop them into small pieces. Place them in a bowl that won't be discolored by the curry powder. Season with salt and pepper to your liking, add 1.5 tablespoons of curry powder, and combine everything thoroughly. 

3. Add the mayonnaise, yogurt, paprika, and more curry powder if necessary, along with the cucumber relish, and mix thoroughly.

4. Once the creamy mixture is prepared and the chicken has cooled slightly, incorporate the chicken into the creamy mixture.

5. Serve the creamy chicken mixture alongside a hot baked potato.

Enjoy!

Loyd Grossman's Korma with Chicken - Recipe and Review

Loyd's Korma

Although cooking is a passion of mine, I do sometimes find it hard to find inspiration or rather time to find recipes and get new ideas for cooking during weekdays. Sometimes you want real comfort food that may take hours to cook a Wednesday evening when you come home from work, but just cant find the motivation or the energy to cook a meal from scratch. Therefore, it is clever to have few shortcuts that you can use in your cooking once in a while. 

My whole family love curries and we can eat it often, however, it does require some time and effort as well as motivation to go through the several steps to cook a really nice curry. Let's just face it, we don't have that in the middle of the week. That is when Loyd Grossman (LG) comes into the picture. Or at least, his curry sauces! 

LG is one of my favorite sauce brand which I often use in my daily cooking, when I need a good quality sauce. When I see them on sale, I definitely stack up a few jars of curries and pasta sauces. I have compared LG sauces with a few other brands, and I always like these best and prefer them over other brands. This korma sauce is very mild and has a sweet and velvety taste.

When you think of curries, you might think of hot and spicy as well as different spice flavors such as curry,  fiery chillies, pepper, garlic and ginger. This korma sauce is on the opposite side of the spectrum and is rather sweet and mild, which is sometimes exactly what you need. The mild, creamy coconut flavor is delicious and combined with few vegetables, it gives you a velvety and rich dinner when served with rise. To me, a ready made sauce needs to be rich in flavor, taste like it is home made and not have an artificial taste, and this LG korma sauce fulfills these requirements. Therefore I recommend this sauce, when you want quick and easy Indian korma sauce.

Serves 2-3

Ingredients:

1 jar Loyd Grossman Korma, 350 g

2 chicken breast, diced

2 tbsp vegetable oil.

1/2 cup of different vegetables such as: yellow paprika, peas, zucchini, carrots, spring onions (But you can use whatever you have on hand)

Roasted almond flakes

For a vegetarian dish, leave out the chicken.

Additional spices: 1/2 tsp of mild curry, salt, fenugreek, garlic and ground ginger

Method:

1- Wash and dice your chicken into bite size pieces. Wash and dice what ever vegetables you will use as well. I cut the paprika, zucchini, carrots and spring onion in 1 cm pieces.

2- In a deep frying pan, add the vegetable oil and let it heat up on high heat. Add the chicken and brown a little. Add the additional spices and mix well. I did this, so that the chicken pieces are not bland and has a nice coating of Indian spices. But can be completely skipped.

3- After the chicken pieced have become golden brown add the vegetables and salt it if needed. Mix well and let it cook for about 10-15 minutes. Add the Korma sauce and make sure to rinse the jar with 1/2 cup of water, shake well and pour it into the pan as well, to be sure that you use up every drop of the sauce in the jar.

4- Let the curry come to a firm boil and then bring down the heat to low to medium heat and let it simmer for about 15 minutes until the added water has reduced and you have a thick and creamy sauce.

5- Serve the Korma sauce together with Basmati rice. I usually use the Tilda rice brand.

Finish off by sprinkling some roasted almond flakes over. This is a substitute to cashew nuts, which is common in a Korma curry according to different recipes I found online.

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!

Pasta with creamy coconut chicken curry sauce - Recipe

Today, I whipped up a deliciously creamy pasta with a coconut chicken curry sauce. Back when I lived in Sweden, my girlfriends and I would often make this dish and absolutely loved it. It's the perfect comfort food when you're craving something creamy but not too heavy. I find myself making this dish frequently when I'm alone and in need of a quick yet satisfying meal. 

I've come across comments online suggesting that the combination of pasta and curry sauce might sound unusual, even a cultural clash. However, I find the flavors beautifully complement each other. The addition of coconut milk lends a creamy texture and rounds out the curry taste, toning down the intensity of the spices.

Yesterday, when family came to visit, we enjoyed a lovely picnic in the park. Needing something quick to prepare, I opted for my fast food pizzas. Using store-bought pizza bases, I topped them with squash, bell peppers, mushrooms, tomatoes, chicken, and onions. They turned out absolutely delicious!

With some diced chicken leftover from yesterday, I decided to create this creamy pasta with curry sauce for today's meal. The recipe is simple to prepare and doesn't require much time to cook. It's a delightful dish that's sure to please the taste buds!

Serves 4

Ingredients:

500g pasta of choice (I used twist pasta)

3 chicken breasts, diced 

2 tablespoons vegetable oil

1/2 squash,diced

1 red bell pepper, diced

3 small scallions (any onion can be used instead), chopped

1/4 cup of sweet corn

1 can of coconut milk, 400ml

1 tablespoon curry powder

2 tea spoons thai red curry paste (Sainsbury's)

Process:
1- Start by cooking the pasta according to the instructions on the package.

2- Heat 2 tablespoons of vegetable oil in a large pan and add the diced chicken and let it cook until golden brown. then, add the squash, bell pepper, sweet corn, scallions and curry powder. Fry everything together over medium heat until evenly cooked.

3- Add the coconut milk and thai red curry paste. Let it simmer for 15-20 minutes until the curry sauce has reduced slightly to a creamy and thick consistency. 

4- Serve the curry sauce with the pasta.

Enjoy!