Category Archives for Chicken

slow cooked pineapple chicken Recipe

Pineapple Chicken Recipe

slow cooked pineapple chicken recipe - tasty chicken recipe with pineapple and yummy vegetables. Tastes incredible and is fairly healthy -

If you are looking for a nice slow cooked meal for the weekend or evening. This Pineapple chicken recipe is perfect. It reminds me a little of sweet and sour chicken, although it’s pretty healthy.

I wanted a nice chicken recipe that combined the sweetness of pineapple. I also wanted it to be stocked up of vegetables to get all the goodness. By slow cooking this pineapple chicken you can keep all of the flavour into the chicken, making it nice and tender.

The first thing I did was make the sauce that everything will be cooked in. In a bowl place 600ml of pineapple juice along with 2 tablespoons of balsamic glaze. You could replace this with honey but I do like the combination of balsamic with the pineapple. Make sure you do use the glaze for the thickness and sweetness and not balsamic vinegar.

Add 2 tablespoon of brown sugar, 1 teaspoon of dried Oregano, Basil and Tarragon. Add 2 cloves of crushed and chopped garlic. Give everything a good stir and pop it into the slow cooker. Make 500ml of chicken stock and combine this with the pineapple mixture.

This pineapple chicken is close to a stew due to the additional vegetables. In my eyes it really adds some additional flavours and textures to the dish. As well as the additional health benefits of course. I chopped carrots, red and yellow pepper, red onion and added these to the slow cooker along with chopped parsnips. With the carrots and parsnips I would recommend cutting them to be roughly 1 inch long. Any longer than this can it could take longer to cook

Add the pineapples to the slow cooker. I would add more pineapple than you would think to make sure you get that pineapple taste. I added 2 large tins of cubed pineapples and had a nice amount.

Put the chicken thighs in the slow cooker. Keep the skin on and make sure it’s all fully covered by the liquid. If everything is not covered top up with a little chicken stock.

Leave this to cook for 2-3 hours on high or 4-5 hours on low. The timings will vary depending on the heat. I would cook until the vegetables are soft and the chicken is fully cooked.

Once cooked I took the chicken breasts out and popped these skin down on a hot grill. This was to give the skin a nice crisp texture. Whilst the skin is crisping cook some rice in a saucepan as per the instructions on the packaging.

Once the chicken is cooked let it rest while you thicken up the pineapple sauce. To thicken the sauce you want to use some corn flour. Follow the instructions and add a tablespoon with liquid. For the liquid I used some additional pineapple juice. Continue to add until you get you get the thickness you want. I used roughly 4 spoonfuls as there was quite a bit.

Plate up by spooning on the rice, topping with a couple of chicken thighs. Spoon on some of the vegetables and plenty of pineapples and then spoon the sauce over everything…yummy!!

slow cooked pineapple chicken recipe - tasty chicken recipe with pineapple and yummy vegetables. Tastes incredible and is fairly healthy -

I really like this slow cooked pineapple chicken recipe. It’s easy to make and if you have the time available it really tastes incredible! If you was to do it without a slow cooker, you could even caramelise the pineapples first!

I do hope you liked this recipe. Please do comment below and share with any family or friends that will like this pineapple chicken.

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slow cooked pineapple chicken recipe - tasty chicken recipe with pineapple and yummy vegetables. Tastes incredible and is fairly healthy -
slow cooked pineapple chicken Recipe
Prep Time
10 mins
Cook Time
3 hr
Total Time
3 hr 10 mins
Tasty slow cooked pineapple chicken recipe. Tender chicken thighs with the sweet flavour of pineapples. Additional vegetables to give it even more flavour and variety of textures.
Course: Dinner, Lunch/Dinner, Main, Main Course
Servings: 4 People
  • 600 ml Pineapple Juice concentrated
  • 2 tbsp Balsamic Glaze can be replaced with Honey
  • 2 tbsp Brown Sugar
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Dried Tarragon
  • 2 Cloves garlic Crushed and chopped
  • 500 ml Chicken Stock
  • 1 Red Bell Pepper chopped
  • 1 Yellow Bell Pepper chopped
  • 2 Carrots chopped (1 inch in size)
  • 2 Parsnips chopped (1 inch in size)
  • 1 Large Red Onion chopped
  • 2 Large Tins Pineapple Chunks
  • 6 Chicken Thights Skin on
  1. In a bowl add the pineapple juice along with the balsamic glaze
  2. Add the brown sugar along with the 3 herbs and the garlic
  3. Give everything a good stir to combine and put into a slow cooker
  4. Add the chicken stock
  5. In the slower cooker add the carrots, parsnips, onions and pineapples.
  6. Give everything a good stir and drop in the chicken thighs
  7. Cook on low heat for 4-5 hours or high heat for 2-3
  8. Continue to cook until vegetables are softer and the chicken is fully cooked.
  9. Once cooked remove the chicken and place skin down on a grill to crisp the skin
  10. Whilst the chicken skin is cooking heat up the rice as per instructions
  11. When the chicken is cooked remove and allow to rest
  12. Combine Corn flour with additional pineapple juice and add to slow cooker to thicken. Continue to add corn flour until you get to your desired thickness.
  13. Spoon the rice on a plate when cooked, top with chicken and finally add the vegetables and sauce.

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Chicken Gyros Recipe

Chicken Gyros Recipe - Tasty greek Gyros which is low fat and healthy. Home made tzatziki recipe - tastes great!!

Both Rach and I have been to the Greek islands a couple of times, it was in Kos that I proposed. The greek people have always been so friendly and welcoming. I was looking through holiday pics and it reminded me of going to Greece so got me wanting to make something that was Greek.

I decided to give Chicken Gyros a go, I was originally going to do it for an evening meal but as the chicken needs time to marinate and I didn’t give it enough I made it for lunch the following day. In a large bowl I mixed together the ingredients for the marinade which was the fat free yogurt, 1 tablespoon of oil, ground garlic granules and the juice of 2 limes.

In this I placed the 4 chicken breasts and gave them a good mix to ensure they were fully covered and placed in the fridge to absorb all the flavours. As I was making it for lunch the next day I did leave it overnight to marinate, which did result in the chicken taking on the yogurt and lime taste…it was amazing!

Nothing beats a nice homemade tzatziki to go along with the gyros, you could just buy some store bought but why bother when you can make your own easily. The first step is to get the cucumber and remove the skin, cut in half along the length and remove all of the seeds, once done grate the cucumber into a fine mesh and allow to sieve into a bowl overnight in the fridge.

In another bowl add the yogurt, garlic, olive oil and lemon juice into a bowl and mix it together. Once fully combined pop into the fridge again overnight. The following day I took the chicken out of the bowl and placed it on a griddle pan to cook on both sides. The time it takes does depend on the heat you have it on, I cooked it for roughly 30 minutes as wanted to make sure it was fully cooked. Before taking off the heat make sure it is cooked and all juices run clear.

Typically the Chicken Gyros does come in a flatbread, however I didn’t have any so replaced this with a wrap which I do think worked just as well. Lay the wrap down and put a layer of iceberg lettuce, cut the chicken breasts though the middle so you have two halves of the same thickness and place in the middle of the wrap. Sprinkle some tomatoes and chopped cucumber around the chicken, red onion also works well as an addition.

Take the grated cucumber out of the fridge and mix with the yogurt mixture until all combined and spoon some of this onto the chicken, wrap up and enjoy!! If I did have this as an evening meal then I think i’d serve it with a nice portion of sweet potato chips.

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Chicken Gyros Recipe - Tasty greek Gyros which is low fat and healthy. Home made tzatziki recipe - tastes great!!
Chicken Gyros Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Chicken Gyros are a tasty lunch, combining salad, grilled chicken and fresh wraps.
Course: Lunch/Dinner
Cuisine: Greek
Servings: 2
Calories: 637 kcal
  • 400 g Fat Free Greek Yogurt
  • 3 Tablespoon of Olive Oil
  • 1 teaspoon ground garlic
  • 2 Limes
  • 4 Chicken Breasts
  • 1 Large cucumber
  • 1 Lemon
  • 1 Garlic Clove
  • Half Iceberg Lettuce
  • 2 Large Tomatoes
  • 4 Wraps
  1. In a bowl place 200g of the fat free yogurt and mix with 1 tablespoon of oil, jucei of 2 limes and the ground garlic
  2. Add the chicken breasts and mix until fully covered, place the marinade into the fridge overnight
  3. Skin the 2 3rds of the cucumber and cut lengthways. Grate the cucumber into a fine mesh with a bowl under and leave in the fridge overnight to strain the water from the cucumber
  4. In the final bowl add the remaining 200g of yoghurt, juice of 1 lime, crushed garlic and the remaining 2 tablespoons of oil. Mix together and place in the fridge overnight.
  5. The next day remove the chicken from the fridge and cook on a griddle pan, until cooked and juices run clear.
  6. Place a wrap and put a layer of iceberg lettuce on the wrap
  7. Slice the chicken and place on the wrap along with cubed tomatoes and cucumber.
  8. Mix the yogurt mixture with the grated cucumber from the fridge and pour a couple of tablespoons onto the chicken
  9. Wrap up the wrap and enjoy!
Nutrition Facts
Chicken Gyros Recipe
Amount Per Serving
Calories 637 Calories from Fat 273
% Daily Value*
Total Fat 30.3g 47%
Saturated Fat 6.7g 34%
Cholesterol 111.4mg 37%
Sodium 521.7mg 22%
Total Carbohydrates 39.9g 13%
Dietary Fiber 4g 16%
Sugars 10g
Protein 52.5g 105%
* Percent Daily Values are based on a 2000 calorie diet.

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Chilli Lime Chicken Recipe

Chilli Lime Chicken Recipe

Chilli Lime Chicken Recipe - Quick and Easy Chicken recipe that has a nice Lime & Chilli kick - Loverly!! -

I love this chilli Lime Chicken recipe and find that it can be very versatile, although I do find that chicken on its own can be a little bland. I recently did a fillet of Salmon that was marinated, which got me wanting to look into making a nice marinade for chicken.

I love the taste of lime and really think it adds a great taste to the chicken, along with the mint. The Red chilli gives it that little kick but really doesn’t make it over powering. You want to make this ahead of time as you want to give it a good hour to marinate ideally, if you can give it a good day to marinate or even overnight as this will cause all those flavours to go into the chicken.

In a bowl place the Olive oil and then get the lime and first grate the lime zest into the bowl and once all of the lime has been grated, squeeze all of the lime juice into it as well. The red chilli then wants to be deseeded and finely chopped. I am not the best with spice so I chose to leave the seeds out, if you want a little extra bang then you could try it with the seeds.

If you dont have a fresh red chilli, you could substitute it with chilli flakes. Add the chopped chilli to the bowl with some finely chopped garlic, I love garlic and find it goes well with the lime. You want a couple of mint springs, take the leaves of these and then finely chop them and add to the bowl. Give everything a really good mix to make sure that it’s all mixed together.

Place the chicken into a baking dish and pour the marinade over the chicken, make sure you try to cover all of the chicken with the marinade – dont be afraid to get your hands dirty! 🙂 (just make sure you wash them after touching the chicken!!!)

Leave this to marinate in the fridge. If you have the skin on the chicken then when you are ready to cook I would suggest pan frying the skin to help crisp it up a little to begin with. This doesn’t take long, usually around 5-10 minutes depending on the heat.

I then put the chicken into a pre-heated oven at around 170 degrees and cooked the chicken in the marinade for about 30 minutes. Check that it is cooked by making sure all juices run clear.

I served the chicken with some nice sweet potato chips and a little salad, I would recommend using another lime and sprinkling a little of the lime juice over the chicken to give it that little extra lime kick! I do hope you liked this chicken recipe, please do let me know what you think in the comments below 🙂

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Chili Lime Chicken Recipe - Quick and Easy Chicken recipe that has a nice Lime & Chilli kick - Loverly!! -
Chili Lime Chicken Recipe
Prep Time
1 hrs 5 mins
Cook Time
40 mins
Total Time
1 hrs 45 mins
Servings: 2
  • 3 tablespoons of Olive Oil
  • 2 Limes
  • 1 Red chilli
  • 4 Chicken Thighs
  • 2 Garlic Cloves
  • 2 Sprigs of Mint
  1. In a bowl place the olive oil
  2. Zest 1 lime into the bowl and add the juice from the lime
  3. Deseed and finely chop the red chilli and garlic, add to the bowl
  4. Take the mint leaves from the sprigs and finely chop, add this to the bowl
  5. Stir everything in the bowl to fully combine
  6. Place the Chicken thighs in a oven dish and pour the bowl over to ensure fully covered
  7. Put the chicken in the fridge and allow it to marinate for 30-60 minutes
  8. Once it’s marinated place in a hot pan, skin down.
  9. Pre-heat oven at 170 Degrees
  10. Fry to crisp the skin on the thigh, roughly 5-10 minutes
  11. Once the skin is crispy place back with the marinade and put in the oven for 30 minutes or until cooked and juices run clear
  12. Once you plate the chicken cut the remaining lime into wedges and squeeze a little juice over the chicken.

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How To Make Roast Chicken

How To Make Roast Chicken 3

Looking to learn how to make roast chicken? I have made a number of roasts dinners since Rach and I became a couple, however up until a couple of years ago I always made a roast with Beef or Pork. Chicken for me has always been one of those dishes that I tended to shy away from, mainly because of the risk of undercooking it.

This is no longer an issue with practice though 🙂 When making chicken it’s important to ensure that it doesn’t dry out too much, as there is not a lot worse than really dry chicken as it can be very tasteless. A great way of making sure it keeps it moisture and liquid is by basting it properly and ensuring it doesn’t dry out during cooking.

This recipe on making a roast chicken can be a little fiddly but trust me, the results are incredible. NOTE: Do not wash your raw chicken….I have seen a number of recipes that tell you to make sure you wash it first, DONT! If you wash the chicken then it can actually increase your chances of getting ill, this is because the bacteria lives on the skin of the chicken and if washed could cause it to spread. This bacteria is killed during the cooking process.

How To Make Roast Chicken Quick Recipe

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How To Make Roast Chicken 4
How To Make Roast Chicken
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
Roast chicken makes an amazing sunday dinner, this under the skin butter really helps give it a nice crispy skin with lots of flavour
Course: Main
Cuisine: English
Servings: 4 people
  • 1 in Chicken roughly 900gweight
  • 1 Large Lemon Half skin grated
  • 4 Slices of Parma Ham
  • 3 Cloves of Garlic Chopped
  • 120 g of softened butter
  • 5 leaves Sprigs of Thymefinely chopped
  • 2 tsp of Paprika
  1. Pre-heat oven at 220C
  2. Place the butter, garlic, grated lemon peel, parma ham, thyme and paprika into a bowl
  3. Mix together with hands to ensure everything is well combined
  4. Prise skin of chicken gradually from the meat, ensuring not to tear the skin
  5. Place butter mixture under the skin and ensure well spread
  6. Cover the outside of the chicken with remaining butter
  7. Place in the oven for 45 minutes, adding additional butter every 15 minutes to the outside
  8. Take out of the oven and add any parboiled potatoes and return to the oven for another 45 minutes or until fully cooked (Juices run clear/check with Thermometer)
  9. Continue adding a little butter when skin begins to get too dry
  10. Remove from oven when cooked and allow to rest for 20-30 minutes

How To Make Roast Chicken Detailed Recipe

Pre-heat the oven at 220C-240C

Roast Chicken Butter

How To Make Roast Chicken 1

The first thing I focused on was the butter, this is going to be rubbed under the actual skin and not on the top which helps the chicken absorb its flavour. In a Bowl place 120 grams of softened butter, its important that it is soft as you are going to be spreading it onto the chicken.

Chop 3 garlic cloves thinly and add this to the butter, along with grated skin of half a lemon. Get 4 slices of parma ham and slice it into roughly 1cm squares and put these into the butter mixture along with 5 springs of thyme leaves that have been finely chopped. The finally thing to add is 2 tsp of paprika, which gives it great flavor.

Once all ingredients are in the bowl you’re going to get your hands dirty, so make sure you clean them first ;). Stick your hands in and mix all of the ingredients together so everything is fully combined with the butter. Once it’s all mixed together you want to wash your hands again, this was a pain to get the butter off!!

Easing Chicken Skin Away From Meat

This bit is very fiddly, as it’s important to not pierce the skin so you have to be very slow and careful. Once you have untied the chicken legs they should easily come out of the cavity, you should see the skin on the breast just above the cavity. You can lift this up and place your fingers slowly into this and gradually prise the skin away from the meat.

How To Make Roast Chicken 5

Ideally you want to get your hands as far in as possible to prise as much skin off as possible, if you can try and also remove it from the wings. As I said it can be fiddly and as long as you go slow you shouldn’t cause any tears in the skin. Now that the skin has been prised away from the meat, get your butter mixture and place this under the skin.

Try and spread it out as much as possible to cover as much of the meat as possible in the mixture. You want to use most of it for under the skin but save some to give the outside of the chicken a good coating of butter, this will help to crisp off the chicken skin. Make sure once you have done this that you wash your hands. Get your Lemon and with a nice pierced it all around and then place this into the chicken cavity and then place in a roasting dish.

How To Make Roast Chicken 2

Don’t forget, anytime you touch the chicken wash your hands! Place the chicken in the pre-heated oven for 45 minutes, check on it every 15 minutes and add some additional butter to the top to ensure it doesn’t dry out. If you notice the skin burning to quickly then the oven may be too high so turn it down slightly.

After 45 minutes If you are having roast potatoes then now is a perfect time to add the parboiled potatoes to the roasting dish (this gives them even more flavour) Put the chicken back in for another 45 minutes, again add additional butter every so often to ensure the skin doesn’t dry out too much.

The chicken should now be ready, its important to check that its cooked by checking that juices run clear or use a meat thermometer. Once cooked allow it to rest for 20-30 minutes and then enjoy!!

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Palak Chicken Recipe

Palak Chicken Recipe

Palak Chicken Image 1I personally think that curries shouldn’t be too spicy, if they are then you tend to lose the flavour and just taste spiciness. I tend to stick with a Balti as they have a little spice but are jam packed full of flavour.

I do not tend to make many curries but have started to venture out of my comfort zone and start making a few different curries. I came across this Palak Chicken Recipe when going through Beyond Brilliant by Dipna Asand, you can read my review of this book by clicking here

Palak Chicken is a chicken curry dish from Punjabi and is made from a spinach masala sauce, perfect if you like the taste of spinach which I love.

The recipe requires you to make you own masala sauce using green finger chillies, you could just buy the sauce but I personally think you get more flavour by making it and its not very complicated at all! You just need to be careful of how many green chillies you used, I made it a second time and put too many in and believe me it was hot!!

Palak Chicken Image 2

Read my full review of Dipna’s book Beyond Brilliant

The first thing I did was put some oil on the heat and once hot drop in a teaspoon worth of coming seeds and allow these to coat in oil for a minute or two. I then put the onion in to sweat, depending on how high you have the heat would determine how long it takes. You don’t want it to be so hot that the onions burn but become a nicely caramelised.

Garlic to me is a thing of beauty, I could have it in almost any dish. So to be like any good curry this one needs a good amount of garlic paste added to it, along with the crushed green finger chilies. Palak chicken is a tomato based curry so once the garlic and green chilies are well mixed we want to add in the plum tomatoes and allow to coo for a few minutes until everything is well combined.

Palak Chicken Image 5

Read my full review of Dipna’s book Beyond Brilliant

Interestingly you then need to take it off the heat and use a hand blender to ensure all the onion and tomatoes are blended up. The mixture becomes thicker and even changes to a orange colour, believe me the smell coming from it is intense and amazing!

Once back on heat you then add in all the additional spices minus the garam masala and allow it to cook for a good 12-20 minutes. Now its time to add in the yummy spinach and cook for another 10 minutes to allow the spinach to whittle down, by now I was smelling it and it was really making me hungry….I couldn’t wait to get a taste of it.

Once its thickened up you then want to add the chopped chicken to the dish, you could use other meats such as lamp – I do think it would be just as nice, chicken however works incredibly well. Continue allowing the meat to cook until its fully cooked. When your ready to serve add in some coriander and garam masala and mix it all up.

Palak Chicken Image 4

Read my full review of Dipna’s book Beyond Brilliant

I severed the Palak chicken with a nice mound of rice and sprinkled a little coriander over me it was amazing!

As this curry is tomato based its not very high in calories so it could be eaten when following a low calorie, controlled diet. I do some Slimming World meals so left the butter out, you could even sweat the onions with fry light instead of oil.

Palak Chicken Recipe

The ingredients below does say it would serve 4-5 people, if you are just having this curry and rice then id say that its more suitable for 2. If however your mixing it with Naan, other dishes then perhaps you would have less so it would be suitable for more people.

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Palak Chicken Image 1
Palak Chicken Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
I got this Palak Chicken recipe from Dipna's book and it was very easy to make and tasted incredible. It is full of so many flavours and is now my go to Indian.
Course: Main
Cuisine: Indian
Servings: 2 People
  • 750 g diced chicken
  • 3 bunches of spinach chopped
  • 420 g of peeled plumbed tomatoes
  • 1 1/2 Onions finely chopped
  • 4 green finger chilies crushed into a paste
  • 2 tablespoons of garlic paste
  • 100 ml of oil
  • 1 1/2 tsp Garam Masala
  • 1 1/4 red chilli powder
  • 1 1/4 turmeric powder
  • 1 cumin seeds
  • pinch salt to taste
  1. Heat oil and add the cumin seeds to sizzle in the oil for a minute
  2. Add the onions to the saucepan and cook until golden brown, roughly takes 10 minutes
  3. Add the Garlic Paste and crushed green chillies and cook for around a minute
  4. Add the peeled plum tomatoes to the saucepan and mix until they are well combined
  5. Remove from saucepan and using a hand blender, mix until thicker and turned to an orange colour
  6. Put back on heat and add turmeric, red chilli powder and cook for roughly 12 minutes
  7. Add the chopped spinach, mix together and combined for 10 minutes
  8. Add the chicken, mix and leave for 12 minutes or until the chicken is fully cooked
  9. Once its all cooked add the coriander and garam masala and cook for a minute
  10. Remove and serve….enjoy!!

I cannot stress enough how amazing this Palak Chicken Recipe is how it tastes excellent, I would really recommend it to anyone!

Beyond Brilliant Book Review 1This recipe was from Beyond Brilliant book by Dipna Asand and based on meals from the Brilliant restaurant. If you like curries and want to make some great tasting dishes then I would really recommend checking it out. I have done a review of the recipe book and would love it if you read it and let me know your thoughts.

Read my full review of Dipna’s book Beyond Brilliant

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Easy Chicken Balti Recipe

I have never cooked any Indian meals before, I love indian food however usually order it from a takeaway as always thought they were hard to make. I decided that I really wanted to give it a go so came across this easy chicken Balti recipe, it was inspired by this recipe here – I made a couple of additions but most of it remained the same and turned out great!

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Chicken Balti Recipe
Easy Chicken Balti Recipe
This recipe was originally done by Jamie Oliver, with some slight changes.
  • 3 garlic Cloves
  • 1 Red chilli Fresh
  • 1 Fresh Ginger roughly 1 thumb length
  • 2 Onions
  • Vegetable Oil
  • 1 Cinnamon Stick
  • 2 Fresh Bay Leaves
  • 12 Cardamom Pods
  • 4 Skinless Chicken Breasts
  • 1 tsp Garam Masala
  • 1 tsp cumin
  • 1 tsp Coriander
  • 4 Ripe tomatoes
  • 1 Red Pepper
  • 5 Mushrooms chopped
  • 150 g low fat natural yoghurt
  • 1 Small tin of tomato puree
  1. Deseed chilli and peel the garlic
  2. Chop both garlic and chilli into small pieces and place into a pestle and mortar
  3. Bash to form a rough paste and add a little salt and pepper
  4. Peel the ginger and chop it into small pieces, add to paste and bash further down
  5. Heat a lug of oil in a large pan over a medium heat
  6. Add the cinnamon, bay leaves and cardamom and stir for a couple of minutes
  7. Finely chop the 2 onions and add these to the pan
  8. Fry for around 15 minutes or until they are soft, ensure they are not coloured
  9. Chop the chicken into chunks, add these to the pan and cook for 5 minutes
  10. Stir the chilli paste into the pan
  11. Cook for an additional 5 minutes
  12. Add Garam Masala, cumin and coriander and mix well
  13. Halve and then chop the tomatoes and add them to the pan
  14. Chop Pepper and mushrooms and add to the pan
  15. Simmer for 15 minutes or until the tomatoes have broken down
  16. Add the yogurt to the pan and mix well
  17. Cook for 15 minutes until the chicken is fully cooked and tender
  18. Add the tomato puree and stir in well

Traditionally it would not contain tomato puree, pepper or mushrooms. I added the pepper and mushrooms to add a little more to the curry. Whilst cooking I also felt that it was not thick enough, the tomatoes puree gave it a nice red colour whilst also thickening it. Next time I would add an extra chilli as I felt 1 was not enough as it didn’t have much spice.

Chicken Balti Recipe

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