Tandoori chicken is a  very popular Pakistani / Indian dish  consicting of  roasted chicken, yogurt and spices. The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot. Ratatouille is a wonderfully versatile dish, and is especially useful when catering for vegetarians. 

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Ingredients:

 For the tandoori chicken (Jamie Oliver's recipe)

1 kg chicken pieces or fillets

200g natural yoghurt

1 tbsp fresh ginger, grated finely

1 tbsp garlic, grated finely

1 tbsp tandoori paste

½ tsp tandoori food colouring (optional)

2 tsp cumin seeds, ground

2 tsp ground coriander

1 tsp garam masala

½ tsp chilli powder

½ tsp turmeric powder

Salt to taste

For the ratatouille:

1 aubergine

1 onion

2 peppers

2 courgettes

2 garlic cloves

450g tomatoes

4 tbsp of oil

1 teaspoon sugar

2 tbsp thyme

salt and black pepper

 Method

Tandoori chicken:

In a bowl mix together yoghurt, salt, chilli, coriander, cumin, garam masala and tandoori paste. Rub mixture into chicken and leave to marinate for at least 2 hours in the fridge.

Pre-heat the oven to its highest setting. Bake chicken for 20 minutes then reduce the oven heat to 120°C an cook until tender.

Ratatouille:

Dice the  vegetables

Heat oil, add chopped onion and garlic and leave on low heat for 3 minutes while stirring.

Add the aubergine and peppers.

Cook for 10 minutes.

 Stir in tomato and courgettes, sugar and thyme. Season.

Cook over low heat for 30min.

Today, I propose to make a stopover in China. I replace my pan with my wok to share with you this dish of noodles with prawns and vegetable stir-fry, an easy and quick dish  to prepare and the result is very tasty ...
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Ingredients:

 Prawns
Chinese noodles
bean sprouts
carrot
Chinese cabbage
cabbage
onion
Pepper
 Runner Beans

Oil
You can add broccoli, mushrooms, celery etc. ..

For the sauce:

2 tbsp of soy sauce
1 itbsp oyster sauce
1 / 2 teaspoon sugar
A few drops of sesame oil
1  tbsp of cornstarch mixed with a little water

  
 Method:

 Cook the noodles in boiling water
In a wok, saute the vegetables cut into strips and prawns in 2 tbsp of hot oil for 3 minutes while stirring. Vegetables should be cooked but still slightly crunchy.
Add the sauce.

 Stir in cooked noodles and sauté for 1 minute.
Serve hot.

Chicken Curry with Coconut

Hi,

Today I share with you this delicious chicken curry with coconut. It is time consuming to make but the taste is worth the effort..lol

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Ingredients:

8 skinless chicken breast fillets

3 onions

5cm piece fresh root ginger

25g cashew nuts

50g creamed coconut, grated

2 tbsp butter

120ml natural yogurt

1/4 tsp chilli powder

1/2 tsp garam masala

2 garlic cloves

3tbsp chopped coriander

Grated rind and juice of 1 lemon

1/2 tsp saffron strands

2 tsp curry powder

Salt and pepper

Method:

Mix the chilli powder with half the garam masala, half the ginger and 1 garlic clove.

Rub in the chicken the spice mixture, cover and leave to marinate in the refrigerator for 1 hour.

Finely chop the onion and mix two thirds of it with half the remaining grated ginger and 2 tbsp chopped coriander. Add the grated lemon rind and 2 tbsp lemon juice. Season

Place the chicken breasts on a flat surface. Divide the onion mixture between them and roll the breasts up around the mixture to enclose the filling.

Place in a greased roasting tin and cook uncovered GM4 for 20-25min.

Meanwhile place the cashew nuts, saffron and coconut in a blender with 100ml water. Blend for 2-3min.

Heat the butter in a large shallow casserole. Add the remaining onion and sauté for 3-4min. Add the remaining garam masala, ginger, garlic, curry powder and the nut liquid. Cook for 2min before adding the yogurt.

Transfer the roasted chicken to the yogurt sauce.

Cover tightly with foil, then a lid. Simmer gently for 10min.

Garnish with the remaining chopped coriander.

Serve with rice.