What do we eat today: Chicken curry or Chicken Tikka?
Chicken is very tasty and very versatile and I like to cook with it. These recipes are dishes that I have developed over the years and I like to make when it is another busy week. The chicken curry is with rice and an easy family meal. The chicken tikka is served on a pita bread or wrap and can also be made very easily in advance.
For 6 people
- 600 g chicken fillet, cut into cubes
- 250 g mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, chopped or from the press
- 1 red pepper, cut into rings (do not discard the seeds if you want a spicy variety)
- 1 leek, cut into rings
- 200 g green beans, fresh or from the freezer
- 400 ml coconut milk
- 2-3 tbsp curry powder
- small bunch of fresh coriander, finely chopped
- pepper and salt
- sunflower oil
Cook the rice according to the package. Heat oil in a wok. Let the oil heat up well and then add the chicken. Quickly fry the chicken brown all over. Add the onion and fry for 2 minutes. Then add the garlic, pepper, mushrooms and leek and fry for a few more minutes. Add the coconut milk and season with the curry, salt and pepper. Bring to a boil and add the beans. Let the sauce cook until the beans are tender. Finally add the cilantro to taste.
Chicken Tikka with Lime-Yogurt sauce
For 4 persons
- 400 g chicken, cut into cubes
- 2 avocados, cut into pieces
- generous handful of mixed salad
- 4 pita breads or wraps
- sunflower oil
- 3 tbsp yogurt
- 1 clove of garlic, finely chopped or from the press
- 1 half red pepper, finely chopped
- 1 half red onion, chopped
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp paprika powder
- 1 tsp turmeric powder
- 1 tsp cinnamon
- 1 tsp cayenne powder
- 2 tsp salt
- pepper to taste
- 5 tbsp yogurt
- 3 tbsp lime juice
- 1 tsp cumin seeds
Mix all the ingredients for the marinade together and add the chicken. Mix everything well and make sure that every piece of chicken is covered in the marinade. Cover and refrigerate to marinate for at least 3 hours. The easiest way is to make this the evening or morning in advance. Remove the chicken from the refrigerator. Heat some oil in a wok and add the chicken. Fry the chicken until done. Meanwhile, mix the ingredients for the sauce. Prepare a plate by placing a little lettuce on the sandwich or wrap, avocado on top and then the chicken. Drizzle over the sauce.
The chicken can also be fried in advance and can then be eaten cold.