There are many variations you can make here so I’ve written in the options/substitutes where I can but it’s a very flexible recipe so you can adapt it your own way.
- 2-3 chicken breasts
- 1 onion OR 1 leek
- 1 large or 2 small garlic cloves crushed/chopped
- Optional: mushrooms
- 50g butter
- 2tbsp plain flour
- 300ml milk
- 1 chicken or beef stock cube (I use beef for more flavour)
- 100ml boiling water
- Ground nutmeg (optional)
- Small handful of fresh parsley, chopped
Topping or side dishes:
- Ready rolled shortcrust pastry OR
- Ready rolled puff pastry OR
- Potatoes for mashing
- Cook the chicken in a frying pan and set aside
- In a new pan, heat a little olive oil and cook the onions and garlic on a medium heat
- When soft, add the butter and once it’s melted, sprinkle over the flour
- Combine into a paste and add the stock cube with the water
- Gradually add the milk while whisking/stirring and make sure it stays thick (you don’t have to use all of the milk)
- Season with salt, pepper and nutmeg
- Once you’ve reached your desired consistency, add the chicken back in and simmer for 10mins.
- At this point you can either cook your pie crust or mash your potatoes
- You can either put the pie crust on top, cover with potatoes and cook in the oven for 20mins or serve with potatoes on the side.
Chef’s Tip: Try Indian Summer Rice as the perfect side dish.
- 8 tbsp sunflower oil
- 600-800g diced chicken
- 2 large white onions
- 300g tomatoes (chopped)
- 4 whole dry red chillies
- 1tsp fennel seeds
- 75g garlic-ginger paste
- 1tsp turmeric
- 1tsp red chilli powder
- 2 tsp coriander powder
- 1tsp salt
- 100g cashew nuts OR 50g ground almonds
- 1/4 bunch fresh coriander
- Place oil in a large saucepan on a medium heat.
- To test the heat of the oil, drop a few fennel seeds in. They should float and sizzle but not too quickly.
- When hot add fennel seeds and dry red chillies.
- Add the onions straight away and brown for about 30mins. They should be soft and starting to brown.
- If you find that the oil is bubbling away, turn it down at touch.
- Add the garlic/ginger paste and stir.
- Add the turmeric, chilli powder and coriander powder which should make a nice paste. Cook for a few minutes while stirring.
- Add tomatoes and salt.
- Turn the heat down and simmer with a lid on until the mixture thickens (around 10-15mins).
- At this point you can use a stick blender or masher to create your desired consistency.
- Add the chicken and stir. Cook with the lid on for at least 30mins. Keep stirring it and making sure it’s still simmering away.
- At this point, you can just leave it simmering for another 15-30mins as the chicken will become nice and soft.
- If using cashews: Wash the cashew nuts and mix in a blender with about 100-150ml water, until it becomes a nice thick paste. It shouldn’t be too liquidy.
- If using ground almonds: simply add water to 50g ground almonds until it becomes a nice paste. It shouldn’t be too liquidy but make sure all the almonds are mixed in.
- Add this to the curry and stir in.
- Add the chopped coriander right before dishing up.
This is sort of my twist on a carbonara. It’s creamy and delicious 🙂
Serves: 2 people
- 1 large chicken breast (or 2 small)
- 1 onion
- 2 cloves of garlic
- Half a red chilli (or half a teaspoon of chilli powder) – this is optional to add a bit of spice but you can leave it out
- 2 slices of smoked bacon
- 100ml white wine – drink the rest of the bottle with the food 😉
- 200ml cream (single or double, whichever your prefer)
- 200g spaghetti
- Parmesan to serve
- Try adding some red or green pesto after the cream.
- Try adding a squidge of tomato puree before the cream.
- Try adding a handful of spinach just before the cream.
- Get a large frying pan on a medium heat with some olive oil.
- Get everything prepped so that you’re ready to get cooking. Chop your onion, mince or chop your garlic, chop the chilli into tiny pieces, slice the bacon into small strips and dice your chicken.
- Add the onion to the pan and cook until soft and starting to brown.
- Add the garlic and chilli to cook for 1 minute. Don’t let the garlic brown.
- Add the bacon and stir until it’s cooked.
- Now add your chicken with a good sprinkle of salt and pepper and stir it around.
- At this point, put a pan of water on to boil for spaghetti if you’re using dried. Cook as you normally would while doing the rest.
- Once the chicken is almost cooked through, add the wine and turn the heat down a bit so it can simmer for 5-10mins. This will allow the alcohol to cook away and leave you with the flavour.
- If you are using fresh pasta, get it going now.
- Now turn the pan down to a low heat and add your cream. Make sure you don’t add the cream until the pan has cooled down a bit or it will go lumpy.
- Drain your pasta and add it to the pan. You can turn the heat off at this point as it will stay hot enough.
- Serve and sprinkle with parmesan 🙂