Creamy dreamy chicken korma recipe

Photo: creamy dreamy chicken korma recipe

Takes: 20 mins to prepare and 45 mins to cook
Serves: 7

Ingredients

6 chicken breast diced
6 tomatoes diced
1 Knorr Chicken Stock Pot
1 carton coconut cream
300ml double cream
2 tbs greek yoghurt
1 tsp Ground cumin
1tsp fenugreek
1tsp mild chilli powder
1tsp Cinnamon
1 onion diced
4 cloves garlic crushed
6 mushrooms sliced
4 tsp ground tumeric
1tsp Garam masala
thumb size piece of ginger
dash olive oil
2 tsp Ground almonds

Preparation

Brown chicken with a dash of olive oil on high in stock pot for about 10 mins

Turn down to medium heat then add stock made up with 300 ml of boiling water

Then add diced tomatoes, sliced mushrooms and diced onions and stir for 10 mins

Then add all spices except turmeric continue to stir for 10 mins

Then add ginger, coconut cream, double cream and greek yoghurt simmer for 10 mins

Then add ground almonds and turmeric stir and simmer for a further 15 mins and serve with pilau rice and garlic naan bread

if mixture starts to get a little dry top up with a little more stock

Recipe by: Evonne Lond
Adopted from Tesco Realfood

Chicken, Banana and mint Maryland Chicken Filo Parcels recipe

Photo: Chicken, Banana and mint Maryland Chicken Filo Parcels Recipe

Takes: 45 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

4 Skinless chicken breasts
4 Fresh corn on the cob
1 400g tin cannellini beans
2 bananas peeled
a pinch sea salt and cracked black pepper
1 large wineglass of dry white wine
300ml Double cream
55g butter
130g Pancetta cubes
a handful fresh mint leaves
1 packet Filo pastry sheets
20g extra butter for the pastry

Preparation

Pre cook the Maryland Chicken: Preheat your oven to 220°C/425°F/gas 7 and get yourself an appropriately sized roasting tray. Run a knife down the length of the raw corn cobs to remove the lovely sweet bits of corn. Once done, add the corn to the tray and discard the cobs. Using a fork (or your fingers!), squash up half your cannellini beans until you have a pulp and add these, with the unsquashed half of the beans, to the tray. Next thing to do is to chop the chicken into bite sized pieces, about the size of the tip of your thumb. Next chop up the bananas into much smaller pieces, the about the size of the tip of your smallest finger. Add the chicken and the banana to the tray. Add your wine and double cream, then divide the 55g of the butter into little knobs and scatter these all around the tray. Add the pancetta cubes and bake in the oven for 35 to 40 minutes

Take out the chicken tray bake and now make the Filo parcels: Open out pastry and cut into 15cm/6" squares. Brushing each square lightly with butter, layer up in pairs with the corners offset. Place 1-2 tablespoons of the Maryland Chicken in centre of each pastry stack topped with half a mint leaf and bring up pastry around sides and top to form a 'purse'. Squeeze together gently at top to seal, open out corners and lightly brush with butter. Make the filo parcels one by one, keeping the rest of the pastry under a lightly dampened cloth so that it does not dry out. Place the parcels in the fridge to chill for 30 mins.

And Bake.. Preheat oven to 220°C (200°C for fan assisted ovens)/Gas M 7. Have ready a lined baking sheet. Place the parcels on the baking sheet and bake for 15-20 mins or until golden brown. And that's it. You'll have a wonderful and truely tasty dinner for your guests.

Adopted from Tesco Realfood