Category: Dinner

Creamy Sun-dried Tomato Chicken

Chicken dumplings poached in a comforting mixture of cream and Sun-dried tomatoes. One pan meal with whatever vegetables you have in your fridge or freezer. Inspired by a recipe on BBC Good Food.

What you need

  • Chicken mince, about 400g mixed with some oregano, 2 Tbsp
  • Cream, 1 or 2 cups
  • Stock, 1 cup
  • Vegetables, 1 cup per person
  • Onion, sliced or diced
  • Sun-dried tomatoes, 6
  • Sun-dried tomato pesto, 2 Tbsp

What you do

Fry the onion in some olive oil until soft. While the onion is cooking mix chicken mince with the oregano and some salt & pepper.

Slice the sun-dried tomatoes and add to the pan along with the pesto. Add the cream, stock and vegetables and being to the boil.

Using a teaspoon take small amounts of the chicken mixture, form into a ball and pop into to bubbling mixture. Repeat until all the mixture is used up.

Simmer for about 15 minutes until the chicken is cooked and the vegetables are tender.

Take it further

Change the herb or spice in the chicken. Use paprika or any of your favourite herbs.

Malaysian Chicken Curry

If you visit Asia for any length of time I am sure you will come across the ubiquitous Chicken Curry. Never too much chilli and always soothing; an Asian comfort food.

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This is my first attempt at replicating this dish so I started on-line and researched a recipe. Can’t remember where this was from, so I apologise if this is yours.

The result was OK, but not like the dishes you get in the restaurants in Asia. Repeating this recipe I would use stock instead of water, add more salt, but still I do not think this would replicate the dish.

The quest continues!

INGREDIENTS:
2 tablespoons oil
1/2 onion, diced
1 oz (25 g) curry powder for meat
1 1/2 lbs chicken, chopped into pieces
3 cups water
1 big tomato, cut into wedges, optional
2 small potatoes, peeled and cut into wedges
4 hard-boiled egs, optional
1/2 cup coconut milk (or 3/4 cup milk)
Salt to taste

METHOD:
Add the oil to a big pot and heat it up until hot. Add the onions and stir-fry until aromatic before adding the curry powder. Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute. Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes and eggs. Cover the pot and let simmer for about 30-45 minutes, or until chicken becomes tender. Add the coconut milk and salt to taste and simmer for another 5 minutes or so. Dish out and serve immediately with steamed rice.