Amazing Crunchy Curry Chicken Salad

Wow! What a salad. This salad really rocked my world, it is the salad that you eat in Delis in New York City or London. The type that you want more of but it is so expensive..so you buy a sandwich but it is 7 or 8 and you are still hungry! so annoying.  

Well it is super easy to make and this recipe is very good. It has a lot of crunch and very little curry...a slight touch. I had been meaning to do it for a long time and finally we had a picnic cause Spring is coming!

INGREDIENTS:

For the sauce:

-1/4 cup of mayonnaise.
-1/4 cup of plain yoghurt. 
-1 tsp lemon juice.
-1/2 teaspoon of honey.
-1 teaspoon of curry powder or even less.
-1/4 teaspoon of salt.-cracked pepper.

-3 stalks of celery.

-3 whole green onions.

-1/2 cup of almonds.

-1/2 cup of raisins.

-2,5 cups of cooked chicken.

STEPS:

1. There are basically no steps other than cut up the salad ingredients in slices, the green onions, almonds and celery.

2. Mix all the other ingredients of the sauce and mix together stirring.

3. Add it all in a bog bowl and enjoy.

Chinese chicken with almonds--Pollo con almendras

Yesterday I had a horrible day. No energy to cook but we had to eat! Saw almonds in cupboard and immediately thought: let's try a Spanish-Chinese classic: pollo con almendras. It was so easy seriously, and it came out well in such an easy manner. Amazing. Cannot lose this one. This is the original recipe I followed. 

INGREDIENTS:

-4 chicken thighs cut up in pieces.
-50 grams of salty toasted or non salty almonds.

-2 carrots.

-1 sweet onion.

-some green onions.

-2 shitakee mushrooms.

-4 tablespoons of soy sauce.

-2 heaped teaspoons of cornstarch.

-300 ml of water.

-Some coconut oil, or canola oil or sunflower oil.

STEPS:

1. Dice up the meat of thighs (obviously leave the bone out) and dice and seal the meat in pretty high heat in a wok in oil. I used coconut oil but you can use the other I mentioned.

2. Add the almonds and continue cooking, but turn down heat so that it doesn't burn. Cook for about 5 more minutes all together. Set apart the chicken and almonds in a plate and start cooking the vegetables. 

3. Cut carrots in slices and onions in eigths, they have to look like the onions of the chinese. Chop up a few stems of green onions. (You can use any veggies, I just happened to have those, peppers and mushrooms also work wonderful). Cook veggies in medium fire for 10 minutes till they soften a little but are still crunchy.

4. Now add the chicken and almonds back to the wok and bring altogether for a few minutes. 

5. Now add the soy sauce, about 4 or 5 tablespoons and mix well for a couple of minutes.

6. Now add the cornstarch to 300 ml of very hot water and stir and add to the wok. This is your thickener and what will create a wonderful sauce. 

7. Bring everything to a boil and then reduce fire to a minimum and let it sit until the sauce reduces and becomes thick. 

That's it. Delicious, like so impressive. How this sauce turns out kinda sweet is beyond me cause it has no sugar. Serve with rice.  Pic: Hong Kong.

Pollo a la Brasa--Peruvian Recipe

 

Anyone else sick of chicken all the time?? 

I love pollo a la brasa. And it isn't hard. I followed this video recipes and turned out pretty great. It is a great marinate for chicken, makes it succulent and super juicy cause it is very moist.  I followed this recipe and was pretty impressed. 

Here it is. 

INGREDIENTS:
-1 whole chicken.
-1 can of black beer.

-4 tbsp. of white vinegar.

-2 teaspoons of black pepper.

-1 teaspoon of cumin.

-1 teaspoon of oregano.

-1 teaspoon of rosemary.

-1 teaspoon of salt.

-1 teaspoon of aji panca. 

-1/2 teaspoon of paprika

-1 teaspoon of minced garlic. 

STEPS:

1.Mix all the ingredients together in a bowl. 

2. Now pour mix over chicken and make holes with a knife in the chicken so that all this juice gets through the meat. Also pour the mix in the cavities of the chicken, inside and in between the skin and the meat. Basically you need to bathe the chicken with this juicy mix. Now let it marinate in a plastic bag for a couple of hours, or 4 hours or for the whole night! in the fridge. I only marinated mine for 1 hour cause I was in a rush, so imagine how good it would be for 3 or 4....

3. When you are ready to roast, bathe the chicken over and over with this juice. Make a bed of onions in the baking dish, and place there on baking tray and roast at 160 degrees for about 1 hour.

4. After the chicken is done then get it out and pour the juice of the tray again and again over the chicken so that it doesn't dry.

5. Now grill it and make it golden, and really when it's looking gold and toasted that's it. 

I took this chicken to a picnic and my my nephew said: it's so juicy!

I think the key ingredients of this recipe are: cumin, black beer aaaaaaaaaaaaaand suprise, surprise: the salt. This is one salty dish.

NY Buffalo Chicken WIngs

NY Buffalo chicken wings are amazing. I mean basically you wanna eat even the bones, that is how good they are.

I did this recipe this summer and forgot to jot it down here. My recipe is a mix of this recipe and this recipe because I baked them. So here it is.

INGREDIENTS:

-15 chicken wings cut in half.

-Salt and pepper.

-1 heaped spoonful of flour.

-1 heaped spoonful of baking powder.

-1 teaspoon of teaspoon of cayenne powder.

-1/2 teaspoon of sweet paprika.

-1/2 teaspoon of spicy paprika.

For the sauce:

-2oo ml of ketchup.

-75 grams of butter.

-1 teaspoon of sugar.

-1 teaspoon of garlic powder.

-1 teaspoon of cayenne powder.

-1 teaspoon of spicy paprika.

-1 spoonful of tabasco sauce.

-1 spoonful of cornstarch.

-some pepper.

STEPS:

1. Mix the chicken wings with salt and pepper and then with the rest of the ingredients above, flour, baking powder, cayenne powder and paprikas. Coat all of them well. The trick for them to be crispy is to use baking powder.
2. Stick them in oven for 30 minutes to 200 degrees (with fire from below) and then turn on the grill and grill for 30 minutes at 200 degrees. Once they are golden get them out.

3. In the meantime prepare the sauce. Melt the butter first and then add all the ingredients and stir for 10 minutes until it is all come together.

4. Now get the wings out of the oven and add them in the hot sauce and coat them well, stir well. 

5. Now place them in the oven tray in foil paper and put them in the grill of the oven for 200 degrees until they caramelize for about 20 minutes. 

And that's it. They are soooooooooo good. 

           

The very best chicken Soup by Turia Pitt

In Cambridge!

How beautiful is fall you all....it seems like this season everything is colourful and magical, with orange, yellow and pumpkins, bikes and leaves.  

So I came across this recipe of Turia Pitt on her favorite chicken soup, she is also a sucker for chicken soup like me. So I screenshot it and since then I have already made it twice in one week.

 So here it is.

INGREDIENTS:

-1 whole chicken.

-2 medium onions.

-2 cloves of garlic

-4 carrots.

-4 sticks of celery.

-2 cubes of chicken stock.

-15 brussels sprouts (optional)

-black lentils. (optional)

-black pepper, salt, white pepper, rosemary.

STEPS:

1.  Chop up the two onions with the garlic and sautee until onions are traslucent and a lovely aroma comes.

2. Chop up the carrots and celery and sautee for a few minutes.

3. Now add the whole chicken into the pot. Yes do not be afraid, just do it like the photo. 

4. Cover it with water and add the chicken stock. Here add your spices, I add rosemary always, black pepper (lots) and lentils if you want. Turn it down to a simmer. 

5. Let it simmer for about an hour. Now add the Brussels sprouts and let is simmer for another hour if you want. 

6. Now after 1 or 2 hours get the chicken out and shred the meat and add back to the soup. Ready!

Super comforting soup that can last for 4-5 days. The longer you leave the skeleton in the soup the better but do not leave the whole chicken with the skin or the soup will turn super greasy.

Thank you Turia and her friend who gave her this recipe. 

Crunchy Chicken Salad

Hey readers!

I skipped an entire season! but my spring has been so crazy full!

Here is a great salad for summer time that I had been wanting to do for about a year, and finally got round to doing it on tuesday for my Bible Study! 

The original recipe comes from A cup of Jo, thank you Joanna! I love your blog! My Bible study really loved this salad, and so did I!

Here are the ingredients:

-1/4 shredded cabagge.
-1/4 red cabbage.
-5 carrots sliced.
-1 cup of mint leaves.
-1 cup of cilantro leaves.
-500 grs of chicken in stripes.
-1 cup of cashew nuts.

For the salad dressing:
-1 can of coconut milk.
-1 lemon or lime.
-2 teaspoons of sugar.
-2 teaspoons of fish sauce.

Steps:

1. Just chop up the cabbage, slice the carrots and break in smaller pieces the mint and cilantro  ingredients and then add everything into a bowl.
2. Cut the chicken in stripes and saute it.
3. Do the dressing and add to the salad.

Honestly this is one great recipe. 

I understand it is a bit annoying to have to buy mint and cilantro (here they are 1 euro each bunch), but it is a great recipe so colourful and with so many flavours and textures: crunchy, soft, coconuty, acid, fishy, it really has everything and you can also add a little bit of cayenne pepper to the dressing to give it a spicy kick! 

Don't you love summer???? I sure do!

chicken curry sauce-pretty sure is Korma curry sauce

Wow! almost three months away from my blog! It's been so busy, forgive me readers (i.e. if you exist!)

Here is a recipe for my awesome brother who lives in Germany and is one of my biggest blog fans....Josefi this is going to rock your world!!!!!!!

Ingredients

• 2 chicken breasts in pieces.
• 3 medium onions
• 3 cloves of garlic
• curry powder, salt and pepper
• 200ml of tomate frito-tomato sauce
• 250 ml of coconut milk
• 1 apple

1. Slice the onions and the garlic thinly

2. Saute everything in a saucepan till it browns. NOW add the curry powder, salt (like 1/2 of a teaspoon and some pepper). Sorry for my blurry photo.



3. Cut up an apple. I didnt peel it, but in hindsight I realized I should have...but honestly it's fine if you dont if you are in a hurry or cant be bothered.

4. Add it to the sauce pan and sautee more.

5. Now add the tomato sauce. Let it simmer for 2 minutes with the rest of the mix. 

blurry photo below ;( but you get the idea...

6. Now add the coconut milk

and now let it all simmer for about 10-15 minutes until it is all soft

7. Now put it all in a bowl and get your hand mixer and make it a think sauce. I probably bated it for about a good solid 5 minutes....

it has to be very very smooth like this or more.....

Voila, done! and now  fry the chicken in pieces with salt and pepper till it browns and add it to the sauce 

Serve wirh rice and tell your guests to buckle up because it is going rock their world! awesome recipeeeeeeeeeeeeee!!!!