CHICKEN KORMA

This free Chicken Korma Recipe is bursting with flavours and by far the best I have ever tasted… Korma is a creamy curry made with yoghurt and nuts. Korma is best served with pilaf rice or basmati rice or rotis.

Ingredients


1.5kg free range chicken fillets, cut into bite size cubes
1 Tblsp ginger, peeled and finely grated
3 cloves of garlic, crushed
175ml Greek yoghurt
30ml canola oil
1 Tblsp ground coriander
1 pinch black pepper
1 tsp turmeric
1 tsp garam masala
1 red chilli, deseeded and finely chopped
2 onions, finely chopped
1 can coconut cream
40g almonds, ground
1 dash lemon juice
1 pinch salt
1 small handful fresh coriander, to garnish


Method

• Mix the chicken with the ginger, garlic and yoghurt, cover and marinade for about 3-4 hours.
• Heat the oil in a pan, add the ground coriander, black pepper, turmeric and garam masala and stir-fry for about 1 minute over a low heat.Turn up the heat, add the chilli and onion and stir-fry for 10 minutes.
• Add the chicken and the marinade and cook for a further 10 minutes.
• Add the coconut milk and bring to the boil, stirring regularly.
• As soon as the mixture boils, reduce the heat, cover the pan and simmer until the chicken is tender (about 30 minutes).
• Remove from the heat, stir in the ground almonds, lemon juice and salt to taste
• Mix well and sprinkle with chopped coriander.
• Serve with pilaf rice or basmati rice or rotis.

Serves 6

SWEET & SOUR CHICKEN

Make your very own Chinese Sweet & Sour Chicken… Try this free Sweet & Sour Chicken Recipe to tantalise your taste buds!

Ingredients


Sauce:
1 onion, cut into chunks
4cm piece of fresh ginger, peeled & finely sliced
300g pineapples, cut into chunks
2 Tblsp tomato sauce
60ml lime juice
60ml sugar
180ml water
2 tsp corn flour, mixed with a little water
1 green or red pepper, cut into chunks


Chicken:
4 medium chicken breast fillets, cubed
1 pinch salt and freshly ground black pepper
a little oil for frying
4 cups steamed Jasmine or Basmati rice, to serve


Method

• Season the chicken cubes with salt and freshly ground black pepper.
• Heat a little oil in a frying pan and fry the chicken until browned and just cooked. Remove from pan and set aside.
• Lightly fry the onion, ginger, pineapple and green pepper. Vegetables must still be crunchy.
• Add remaining ingredients, mix and simmer until sauce thickens. Season if needed.
• Toss chicken in sauce to reheat.
• Serve with steamed Jasmine or Basmati rice.

Variation:


Substitute the chicken with pork, prawns or beef.


Serves 4

KFC CHICKEN

Make your very own KFC Chicken at home with this free KFC Chicken Recipe… Add extra paprika if you like your chicken extra spicy! 

Ingredients


100ml cake flour
10ml salt 
pepper to taste
20ml chicken stock powder
100ml dry white breadcrumbs 
1ml curry powder 
2ml paprika
2 egg, whisked
8 chicken drumsticks
30ml oil


Method

• Preheat the oven to 180 °C and grease an ovenproof dish.
• Mix the flour, salt, pepper, chicken stock powder, breadcrumbs, curry powder and paprika in a large mixing bowl.
• Dip each chicken piece in the whisked egg and coat it with the flour mixture, shaking off any excess.
• Place the chicken pieces in the prepared ovenproof dish.
• Sprinkle the remaining flour mixture over the chicken pieces and cover the dish with aluminium foil.
• Bake the chicken pieces for 40 minutes, then remove the foil.
• Drizzle a little oil over the chicken pieces and bake them for a further 20 minutes or until cooked and crispy.
• Serve with potato wedges or mash and gravy and coleslaw 

Serves 4

CREAMY SWEET CHILLI CHICKEN TORTILLAS

This free Creamy Sweet Chilli Chicken Tortilla Recipe is awesome for when you are looking for something quick and light to eat! Feel free to add some feta cheese and avocado pear for an extra tasty tortilla that the whole family will love!

Ingredients


250g chicken breast fillets 
15 ml oil 
1 onion, thinly sliced 
100ml cream cheese 
100ml mayonnaise 
50ml sweet chilli sauce
4 flour tortillas
1 packet lettuce leaves 
¼ cucumber, seeded and sliced into thin strips 
1 tomato, finely chopped


Method

• Slice the chicken breasts into strips and season with salt and pepper or cajun chicken rub or barbeque chicken rub.
• Heat the oil in a large frying pan and gently stir-fry the onion and chicken strips until just done and set aside. Be careful not to overcook, as this will dry the chicken out. 
• Arrange the lettuce leaves, chicken, cucumber and tomato on one half of each tortilla.
• Mix the cream cheese, mayonnaise and sweet chilli sauce together and drizzle over the filling.
• Roll up firmly and heat gently under the grill if desired or serve as is.
• Serve with lemon or lime wedges.

Serves 4

CHICKEN & COCONUT MILK SOUP

Chase away your winter blues with this amazing free Chicken & Coconut Milk Soup Recipe... Garlic, ginger, chilli, lemon grass, coconut milk ...This soup is sure to tantalize your taste buds!

Ingredients


150g vermicelli rice
1 lime
3 – 4 small red chillies seeded & chopped
1 onion, chopped
1 tsp crushed garlic
4 thin slice fresh ginger, finely chopped
2 stalks lemon grass root, roughly chopped
1 tblsp fresh coriander, chopped
1 tblsp peanut oil
3 cups chicken stock
2 ¾ coconut milk
500g chicken breast fillets, sliced into strips
4 spring onions, sliced
150g fried bean curd or tofu
1 cup bean sprouts
Salt to taste
3 tsp brown sugar


Method

• Pour boiling water over the vermicelli and leave to stand for about 5 minutes or until the noodles are tender.
• Drain and cut into shorter length with a scissors and set aside.
• Remove the lime rind with a vegetable peeler and cut into long thin strips.
• Place the chillies, onion, garlic, ginger, lemon grass and coriander into a food processor and process for about 20 seconds or until smooth.
• In a large heavy based frying pan heat the oil, add the chilli mixture and cook for a few minutes (stirring frequently) until fragrance is released.
• Add the stock, coconut milk, lime rind and bring to the boil.
• Add the chicken and cook for a few minutes until the chicken is tender.
• Add the spring onions, bean curd or tofu, sprouts, salt, sugar and stir over a medium heat until the spring onions are tender.
• To Serve: Divide the noodle between the serving bowls and pour the soup over the noodles.
• Garnish with sliced red chillies (optional) and fresh coriander.

Serves 8

CHICKEN & SPINACH LASAGNA

Everybody has to try this amazing free Chicken & Spinach Lasagna… Delightfully tasty & cheesy… The spinach adds an extra special flavour to this famous dish that the whole family will love!

Ingredients


Meat filling:
1 bunch English spinach
1 tblsp oil
1kg chicken mince
1 tsp crushed garlic
1 can chopped tomatoes
½ cup tomato paste
½ cup tomato sauce
½ cup chicken stock
1 tsp mixed herbs
salt & freshly ground black pepper to taste
lasagna sheets
1 cup grated cheddar cheese


Cheese sauce:
60g butter
1/3 cup flour
2 ½ cups milk
1 cup grated cheddar cheese


Method


Meat Filling:

• Remove the stalks from the spinach.
• Plunge the spinach leaves into a saucepan of boiling water for 2 minutes or until tender, remove from boiling water and plunge into a bowl of iced water and drain.
• Heat the oil in a large heavy based frying pan, add the mince and garlic and cook over a medium heat for about 5 minutes or until well browned.
• Stir in the chopped tomatoes, tomato paste, tomato sauce, chicken stock and herbs and bring to the boil.
• Reduce the heat and simmer partially covered for about 10 minutes or until the sauce has thickened slightly.
• Season to taste with salt and freshly ground black pepper.

Cheese Sauce:

• In a medium saucepan, heat the butter, add the flour and stir over a low heat for a minutes.
• Gradually add the milk, stirring until smooth.
• Stir continuously over a medium heat until the sauce thickens.
• Remove from heat and stir in the cheese.

Lasagna:

• Grease a deep rectangular ovenproof dish.
• Spread a ¼ of the chicken mixture at the base of the dish, followed by a layer of lasagne sheets, followed by 1/3 of the cheese sauce, then half the chicken mixture, all the spinach leaves, a layer of lasagna sheets, half the remaining sauce and all the remaining chicken mixture, a final layer of lasagne sheets, spread the remaining cheese sauce over the top and sprinkle the grated cheese over the top.
• Bake in a preheated oven at 180°C for about 50 minutes or until cooked through and golden brown.
• Serve with a fresh green salad.

Serves 8

QUICK CHICKEN & CORN SOUP

Looking for something quick and nutritious to make… Try this delicious free Quick Chicken & Corn Soup Recipe.

Ingredients


3 – 4 cooked chicken breasts
3 cups chicken stock
1 can creamed sweet corn
1 can sweet corn kernels
1 tsp soy sauce
2 spring onions, finely sliced


Method

• Remove the skin and shred the chicken breasts.
• In a medium pan heat 3 cups of chicken stock, add the chicken, both cans of corn and soy sauce.
• Mix well and bring to the boil, reduce heat and gently simmer for about 5 minutes.
• Stir in the spring onions and season to taste.

Serves 4

TANDOORI CHICKEN LIVERS

This free Tandoori Chicken Livers recipe is divine…Bursting with flavours that will make your mouth water… Nice & spicy!


Ingredients


Chicken Livers:
30ml oil
1 onion, chopped
The zest and juice of 1 lemon
1 chilli, chopped (optional)
15ml fresh coriander, chopped
Salt to taste
500g chicken livers


Tandoori Sauce:
250ml plain yoghurt
1 tsp crushed garlic
30ml lemon juice
50g tomato paste
125ml hot water
1 heaped tsp freshly grated ginger
30ml turmeric
15ml garam masala or mild curry powder
A little sugar


Method

• Mix half the oil with the onion, lemon zest, lemon juice, chilli, coriander and salt. Pour this mixture over the chicken livers and set aside.
• Mix all the tandoori sauce ingredients together.
• Heat the remaining oil and fry the livers until brown on the outside but still pink inside.
• Pour the sauce over the livers and heat for about 8 minutes until the livers are well done.
• Serve with rice or naan bread and cumin yoghurt.

Cumin Yoghurt

• Mix a pinch of cumin with 125ml plain yoghurt.

Serves 4

CHICKEN CORDON BLEU

Impress your guests with this amazing free Chicken Cordon Bleu Recipe… So easy to make and oh so deliciously cheesy!

Ingredients

4 chicken breast fillets

Salt & freshly ground black pepper to taste

4 thick slices mature cheddar cheese or swiss cheese

4 slices smoked ham or pastrami

1/3 cup seasoned flour

1 egg, lightly beaten

½ cup breadcrumbs

½ cup oil

Method

• Using a sharp knife, cut into the thickest section of each fillet without cutting right through.
• Open the fillet out flat and season to taste.
• Place a slice of cheese and ham on one side of each fillet.
• Fold the remaining half of the fillet over to enclose the filling.
• Carefully coat each fillet with flour and shake off excess flour.
• Dip each fillet into the egg and coat with breadcrumbs.
• Place on a foil lined baking tray, cover and refrigerate for 30 minutes.
• Heat oil in a heavy based pan and cook the chicken over a medium heat for about 4 minutes on each side or until golden and cooked through.
• Serve immediately with a lemon wedges, baby potatoes and vegetables.

Serves 3 - 4

CORONATION CHICKEN WITH LYCHEES

This free Coronation Chicken with Lychees Recipe is amazing! The lychees add a very special flavour to this famous chicken dish!

Ingredients


30ml oil
3 chicken breast fillets, cut into strips
200ml mayonnaise
200ml plain yoghurt
45ml curry paste
45ml honey
1 tin whole pitted litchis, drained
Salt & pepper to taste
2 spring onions to garnish or a small handful of chives


Method

• Heat the oil in a pan and fry the chicken strips until cooked, set aside to cool.
• Mix the mayonnaise, yoghurt, curry paste and honey together.
• Once the chicken has cooled pour the sauce over it and toss to coat.
• Stir in the litchis, season with salt and pepper and scatter the spring onion or chives over the top.
• Serve as a refreshing al fresco meal with crusty bread and a green salad.

Serves 6

CHICKEN CURRY BUNNY CHOW

Have a taste of Durban with this Free Traditional South African Chicken Curry Bunny Chow. Bunny Chow is hollowed out bread filled with curry. You may use any curry to make a bunny chow. Bunny chow is a very messy meal to eat so be prepared to get your hands dirty as the traditional way to eat a Bunny Chow is with the hands!

Ingredients


1kg chicken breast fillets cubed
3 tbs oil
1 cinnamon stick
3 green cardamom pods
4 cloves
1 bay leaf
3/4 tsp fennel seeds
3 curry leaves
1 tsp ground coriander
1 green chillies, slivered
1 onion, chopped
3/4 tsp turmeric
2 tsp crushed ginger
2 tsp crushed garlic
2 tsp brown vinegar
1 tsp sugar
1 tsp garam masala
2 -3 level tblsp medium hot mixed masala
3 ½ cups water
80ml cup tomato purée
1 tomato, chopped
3 large potatoes, peeled & cubed
1/3 cup chopped fresh coriander
Salt to taste
1 loaf of fresh white bread, unsliced


Method 

• Heat oil in a large saucepan and ddd cinnamon, cardamom, cloves, bay leaf and fennel and stir.
• Add curry leaves, ground coriander, chilli, onion, turmeric, ginger and garlic and saute for 4 –5 minutes. 
• Mix vinegar, sugar, garam masala and mixed masala in a bowl, add this to the saucepan. 
• Add the chicken and mix until meat is coated with masala.
• Cover saucepan and cook on moderate heat until meat is well braises and oil starts to float on the surface. 
• Add the water and continue cooking until chicken is tender.
• Add tomato purée, chopped tomatoes and cubed potatoes
• When potatoes are cooked and the gravy has been slightly reduced, add the coriander.

Serving Tips: 
Cut loaf of bread into quarters. With a sharp knife cut out most of the soft white bread, leaving a thick wall and bottom. Keep the bread you removed. Fill the hole with the chicken curry and place the bread you removed back on top. Bunny chow is always eaten with the hands. 
Serve with sambals if desired – and eat messily!


Serves 4

CHICKEN & LEEK STROGANOFF

Comfort food at its best… This free Chicken & Leek Stroganoff Recipe will make your mouth water! So quick and easy to make… but your family will think you went to lots of trouble to make this divine creamy chicken dish!

Ingredients


80g butter
1 garlic clove, finely chopped
3 - 4 leeks, rinsed & thinly sliced
225ml chicken stock or
200ml white wine
200ml water
8 chicken breast fillets, sliced into strips
80ml fresh parsley, chopped
200g button mushrooms, sliced
400ml cream
Juice of 1 lemon
Salt & black pepper to season
Basmati rice to serve


Method

• Heat the butter in a large frying pan and fry the garlic and leeks for a few minutes.
• Add the chicken stock, wine and water and simmer for about 5 minutes.
• Add the chicken and half the parsley, mushrooms and cream.
• Bring to the boil, reduce the heat and simmer for about 10 minutes, until the chicken is just done (becareful not to overcook the chicken as it will become dry).
• Season with salt and pepper to taste and a little of the lemon juice.
• Serve on a bed of Basmati rice and salad and garnish the stroganoff with the left over parsley.

Serves 4 - 6

CREAMY CHICKEN & MUSHROOM PIE

This free Creamy Chicken & Mushroom Pie is perfect for a cold winters night. This comforting, creamy chicken & mushroom pie uses ready-made puff pastry for a quick and easy meal to make. 

Ingredients


750g chicken breast fillets
25g butter
1 tsp crushed garlic
1 small onion, finely chopped
200g button mushrooms, thickly sliced
2 – 3 carrots, peeled and diced
1 tbsp flour
125ml milk
125ml chicken stock
150ml double thick cream
3 tbsp fresh chives, chopped
500g pack of butter puff pastry (brush ordinary puff with a little butter if you cannot find butter puff pastry)
1 egg, beaten


Method

• Slice the chicken fillets into strips or cut then into bite size cubes. 
• In a large pan heat the butter and fry the garlic and onions for a few minutes until softened.
• Lower your heat and add the slices/cubes of chicken and the diced carrot and gently simmer until just done. Be careful not to over cook the chicken, as it will become dry.
• Add the mushrooms and cook over a low heat for a few minutes.
• Stir in the flour, gradually add the milk and chicken stock. 
• Add the cream and simmer until the sauce thickens. 
• Stir in the chives and season with salt or some nice chicken spice.
• Roll out the pastry as thinly as possible.
• Grease a large pie dish and line the pie dish with the pastry keeping enough pastry to cover the pie and make a pretty design on the top of the pie.
• Pour the chicken & mushroom mixture into the pie dish cover with the pie with pastry, trim off excess pastry, press down and crimp the edges with a fork.
• Make a few pretty shapes with the left over pastry and decorate the pie.
• Brush the pie and the rims with beaten egg.
• Cut a couple of slits in the pastry to let the steam out.
• Bake in a preheated oven at 220°C for about 20 minutes, until the pastry is crisp and golden brown.
• Serve roasted vegetables or a tossed salad.

Serves 4 - 6

CHINESE CHICKEN NOODLE SOUP

This free recipe for Chinese Chicken Noodle Soup is incredibly tasty… Great for winter! I have used chicken pieces on the bone which creates the most amazing chicken flavours in this soup!

Ingredients

1,5l chicken stock

4 chicken breasts or thighs

5ml dried thyme

5ml grated lemon zest

4 carrots, peeled & chopped

60g Chinese egg noodles

5 baby marrows, sliced

4 spring onions sliced

Method

• In a large saucepan heat the chicken stock, add the chicken, thyme, lemon zest and carrots.
• Bring to the boil, reduce heat and simmer for about an hour.
• Remove the chicken pieces, allow to cool, debone the chicken and return the meat to the saucepan.
• Bring to the boil again and add the Chinese egg noodles, baby marrows and spring onions.
• Boil for about 10 minutes, until the noodles are cooked.

Serves 4

THAI RED CHICKEN CURRY

Thai Red Chicken Curry is made with a subtle blend of hot, salty, sweet and sour flavours to get the taste buds tingling. This free Thai Red Chicken Curry recipe is very healthy and will awaken your senses.

Ingredients

1 cup Jasmine rice

60ml red curry paste

400ml coconut milk

125ml chicken stock

15ml fish sauce

15ml lime juice

80ml fresh basil leaves

15ml sunflower oil

15ml peanut oil

1kg chicken breast fillets, cubed

1 can (565g) lychees, drained

1 can (230g) bamboo shoots, drained

Red thai chillies, finely sliced

Method

• Cook the Jasmine rice according to the packet instructions, drain and keep warm.
• Heat the curry paste in a large heavy based saucepan until fragrant.
• Add the coconut milk, chicken stock, fish sauce and lime juice.
• Add 2/3 of the basil leaves to the mixture and simmer for 10 minutes.
• Meanwhile, heat the oil in a heavy based frying pan, add the chicken in batches and fry until golden.
• Add the coconut mixture and simmer for 10 – 15 minutes or until chicken is cooked.
• Add the lychees and bamboo shoots to the chicken and simmer for 5 minutes, stirring occasionally.
• Spoon curry into a serving bowl and sprinkle the remaining basil leaves and sliced chilli over the top.
• Serve immediately with the Jasmine rice. 

Serves 4

SOUTH INDIAN BIRYANI

Biryani is a Traditional Indian spicy rice casserole made with spices, basmati rice, meat, fish, eggs or vegetables. This free South Indian Biryani recipe is so divine… A lovely dish to serve in winter.

Ingredients

2 cups Basmati rice

500g chicken, beef or mutton, cut into bite size pieces

2 green chillies, ground

1 tomato grated

5ml mint, chopped

3ml turmeric

Salt to taste

125ml plain yoghurt

10ml garlic & ginger paste

30ml oil

30ml butter

1 cinnamon stick

2 white cardamoms

1 sprig curry leaves

2 onions, sliced

5ml garam masala

Method

• Marinate the meat with the chillies, tomato, mint, turmeric, salt, yoghurt, garlic & ginger paste for an hour.
• Soak the basmati rice in cold water for 10 minutes, rinse, then cook in boiling salted water for 8 minutes, drain.
• Heat the oil and the butter in a large saucepan and fry the cinnamon, cardamoms, curry leaves and onion until brown.
• Remove a quarter on the onions for garnishing.
• Add the meat to the saucepan, cover and allow to simmer slowly until meat is tender.
• Add the garam masala and simmer for 10 minutes. Remove from heat.
• Gently mix the basmati rice to the curry mixture.
• Garnish with cooked onions, cover and heat gently for 20 minutes.
• If mixture is dry pour over ¼ cup of water.
• Serve with tomato & onion sambals, chutney, sliced banana, Indian raita sauce or Dahl.
• Indian raita is a mixture of yoghurt & grated cucumber.

Serves 4 - 6

MOZZARELLA & BACON STUFFED CHICKEN BREASTS

This free mozzarella & bacon stuffed chicken breasts recipe is so divine! The bacon gives the chicken breasts a lovely flavour! Quick & easy to make!

Ingredients


4 chicken breasts
60ml mozzarella cheese, grated
8 rashers of bacon, diced
200g green asparagus, steamed 
400g baby potatoes, steamed & sautéed in garlic butter


Method

• Butterfly the chicken breasts and season with salt and pepper inside and out.
• Divide the diced bacon between the chicken breasts and stuff the chicken breasts with the bacon.
• Scatter 15ml cheese on top of the bacon in each chicken breast and close.
• Place the stuffed breasts into a greased oven dish and cover with foil.
• Bake in a preheated oven at 180°C until done, be careful not to overcook or the chicken will become dry.
• Serve with the steamed asparagus and garlic butter baby potatoes.

Serves 4