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Murgh Kari

Murgh Kari recipe, eat well on universal credit

These Chicken Breasts we’re really good value. It was a pack of 7 for £2.29 which we wrapped in pairs and popped in the freezer. The odd one out went in a casserole a while ago.

Ingredients:-

2 Large Chicken Breasts, halved lengthways
1 Onion, diced
3 Cloves of Garlic, minced
A Thumb of Ginger, grated
A Thumb of fresh Turmeric, grated
1 Tbsp of medium Curry Powder
1 Tsp of ground Cumin
1 Tsp of ground Coriander
1 Tsp of Cayenne Pepper
1 Can of chopped Tomatoes, plus half a can of Water
200ml of Yogurt
1 Tsp of Garam Masala
A Handful of fresh Coriander, chopped (To garnish)
The  juice of half a Lime (To garish) 200g of Mushrooms, sliced
2 Red Chillies, deseeded and sliced
Salt & Pepper to season
Oil to fry

Method:-

(1) Season the Chicken with Salt.
(2) Heat Oil in a large frying pan over a high heat.
(3) Add the Chicken and sear both sides until browned.
(4) Remove and set aside.
(5) Reduce the heat and add the Onion, Garlic, Ginger, Chillies and Turmeric.
(6) Fry gently until the Onions are softened.
(7) Stir in the Curry Powder, Cumin, Coriander and Cayenne.
(8) Fry for a further minute while stirring.
(9) Add the Mushrooms and a dash of Water to loosen.
(10) Add the Tomatoes, Yogurt and chopped Coriander leaves.
(11) Season with Salt & Pepper.
(12) Return the Chicken to the pan and add half a can of water.
(13) Bring to the boil, turning the Chicken to coat with the sauce.
(14) Turn the heat down to a simmer and allow to cook for 20 minutes.
(15) Ten minutes before serving stir in the Garam Masali.
(16) Garnish with chopped Coriander and a squeeze of Lime.

We likes the flavour contrast created by only halving these Chicken Breasts. Ours was served on a bed of mixed Rice with home fried Popadums and Indian style dips.


 

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Chicken Kiev with Mlynti

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Category: Recipes

Chicken Kiev with Mlynti recipe

Yesterday we went to Ukraine on our round the world for £4 or less virtual tour. Beetroot plays a big part in Ukrainian cuisine, so here is Sue’s take on Mlynti – Beetroot Pancakes & Chicken Kiev.

Ingredients for the Mlynti:-

320g GF flour
2 tsp Sugar
50ml Butter Milk
1 tsp of salt
375 ml milk
1 Egg
300g fresh Beetroot
Vegetable oil

Method for the Mlynti:-


(1) Boil beetroots in a large pan of water. Peel and shred them and then add the Buttermilk to the prepared beetroot.
(2) Pour into a blender and whip it at high speed.
(3) Cool to 35°C and add an egg. Mix everything carefully.
(4) Combine salt, sugar and flour in a separate bowl and whip.
(5) Combine all the ingredients into a batter.
(6) Leave the batter for 30 minutes.
(7) Heat vegetable oil in a pan. Fry the pancakes on both sides at medium heat.


Ingredients for the Kiev:-

1 Chicken Breast per person
Garlic Butter
Juice of a lemon
1 Egg, beaten
Oil to fry
(GF) Flour
(GF) Breadcrumbs
Salt & Pepper

Method for the Chicken Kievs:-
 

(1) Freeze the Garlic Butter rolled in a sausage shape in cling film.
(2) Beat the Chicken out with a rolling pin and season with Salt & Pepper.
(3) Place the Garlic butter in the centre, add a squeeze of Lemon Juice and wrap the meat around it.
(4) Place back in the fridge to stop the Garlic Butter from melting too much.
(5) Flour on all sides.
(6) Dip each Kiev in the beaten Egg and then roll in Breadcrumbs to coat evenly.
(7) Fry on all sides over a low heat to brown the Breadcrumbs.
(8) Place in a pre-heated over at 180c for about 20 minutes.

We filled our Mlynti with a little soft Blue Cheese and served with a fresh dressed salad. The  Mlynti were really good. Well to be fair the whole meal was really good. We’ll not be having issues with Vampires here today though…...

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