Archive for chicken

Recipe: Chicken curry for kids….

Posted in Chicken, Children's Food, Recipes with tags , , , , , , , , , , , , , , , , on September 23, 2012 by ninasnosh

This has to be my kids favourite meal – they are constantly asking me to make chicken and roti. Luckily, because I have a pressure cooker the entire dish probably takes about 10-15 mins from start to finish.





Feeds 2 hungry children – vary the spices according to your child’s taste

  • 1 boneless chicken thigh cut into small pieces (fat removed)
  • 1 small potato peeled and cubed
  • I fresh tomato chopped or 1/2 cup of of passata
  • 1/2 tbsp of tomato puree if using a fresh tomato
  • 1/4 onion finely chopped
  • 2 inches of zucchini finely chopped
  • 1 small clove of garlic – crushed
  • 1/2 tsp for of ground coriander and cumin
  • 1/4 tsp of garam masala
  • pinch of chilli powder or fresh masala
  • 1/4 tsp of turmeric
  • pinch of salt
  • 1/4 cup of water



Easy method

  1. Simply add all the above ingredients except the tomato puree and spices to a pressure cooker
  2. Seal the pressure cooker and place on a medium heat – allow the whistle to sound twice
  3. Allow to rest for 5 minutes – off the hob
  4. Then release the steam from the cooker (on mine I remove the whistle)
  5. Safely open the pressure cooker – add all the spices and tomato puree if you have used a fresh tomato
  6. Allow the dish to simmer for a further 5 or so minutes on the hob
  7. Check that the dish is cooked, taste and allow to rest before serving

Can be served with roti or rice.

If you don’t have a pressure cooker you can of course go with the more traditional method:

  1. Soften the onions and garlic in some oil
  2. Add the passata/ tomatoes
  3. Add the spices and then simmer on a low heat until you have a nice sauce
  4. Next add the zucchini, potatoes, chicken, water and tomato puree
  5. Simmer until the dish is cooked

chopped chicken


chopped zucchini and onion


all the ingredients in the pressure cooker





finished dish

Introducing children to ‘Indian Food’

Posted in All about food, Children's Food with tags , , , , , , , , , , , , , , on August 1, 2012 by ninasnosh


Since my children were weaned on to solids they have been eating indian style food cooked with only the non hot spices. My boys are now 4.5 and 2, my youngest has no issue with trying spicy food but my eldest will refuse it before trying it. Probably our own fault for saying things were ‘too spicy’! So I have decided it’s about time we sorted things out and got them both on the spicy food track (only on moderate levels of course).

All of the dishes I blog for children can be cooked without the hot spices too.

I hope this section of my blog will help you vary your child’s diet and introduce so many more new flavours and ingredients that they otherwise would not taste. So many Indian spices hold great health benefits so please give these recipes a go.

Will update my first recipe later today…..

Chicken Dinner ……

Posted in Chicken, Recipes with tags , , , , , , , , , , , , , , , , on July 13, 2012 by ninasnosh

On Tuesday night I made this lovely chicken dish using my delicious ‘rich tomato sauce’.


This will feed at least 4 people.

You will need a good sized pot to fit a whole chicken and the potatoes – I always use my le creuset.

  • Rich tomato sauce
  • 1 large free range chicken skinned and cut up *
  • 3 medium size potatoes peeled and cut up into roast potato size pieces


  1. Follow the ‘rich tomato sauce’ recipe
  2. Once the sauce is ready add the prepared chicken, stir in, cover the pot and cook on a low heat for 5 minutes
  3. After 5 minutes add some hot boiled water to thin out the sauce and cover the chicken
  4. Simmer the chicken for a further 25-30 minutes on a low heat
  5. Then add the potatoes and simmer until they are cooked (about 10 minutes) – add more water if required
  6. Turn off the heat when the potatoes are done – leave to rest for 10 minutes (be careful not to over cook the potatoes they will continue to cook while you are resting the dish)
Serve with roti, bread or rice.

* if you prefer not to use a whole chicken you could use skinned drumsticks, skinned thighs or chicken breast. The dish tastes great which ever part of the chicken you use but by using a whole chicken or meat on the bone the dish is far more flavoursome!

Look what I’ve got marinading for tomorrow…

Posted in Chicken, Recipes with tags , , , , , , , , , , , , , , on June 10, 2012 by ninasnosh

Got some friends coming over for lunch tomorrow so decided to marinade this chicken overnight so it’s extra tasty. ‘Oven Chicken’ is a fuss free dish that I won’t have to watch over tomorrow while I’m busy catching up with some old friends.


Recipe: Spicy tomato chicken drumsticks (and potatoes)

Posted in Chicken, Recipes with tags , , , , , , , , , , , , , on April 19, 2012 by ninasnosh

I was strongly leaning towards making ‘Oven Chicken’ with the drumsticks we had in the fridge but decided to try something slightly different. We’d  already got dhal and guvar left over from yesterday so I didn’t need to worry too much about having vegetables to go with it – so this is what I ended up with.


As with any dish you marinade I’d advise marinading at least a few hours before hand to get the best results.

  • 8 free range chicken drumsticks – skin removed
  • 2 large potatoes – peeled and cut up in small roast potato sized pieces
  • 2 1/2 tsp of ground cumin and coriander (2 parts coriander, 1 part cumin)
  • 2 tsp garam masala
  • 2 tsp fresh masala
  • 1/2 tsp turmeric
  • 1 tsp cooking salt
  • 2 tbsp tomato puree/paste
  • 1 1/2 tbsp canola/sunflower oil


Pre-heat oven to 175 degrees (fan assisted)

  1. Place the prepared chicken and potatoes into a large mixing bowl (I just mixed in the oven dish)
  2. Place all the spices, salt, oil and tomato puree into a small bowl and mix together
  3. At this stage you should taste the marinade before adding to the chicken – it should be tangy and spicy so if you think it needs it, add more spices etc to adjust the flavour
  4. Now pour the marinade onto the chicken and potatoes – use your hands mix through well
  5. Lay the marinated chicken and potatoes evenly in an oven dish
  6. Cover with foil – ideally leave in the fridge for a few hours to marinade
  7. Cook in a pre-heated oven of around 175 degrees (fan assisted) for approx an hour
  8. Check to see if the chicken and potatoes are cooked
  9. Remove from oven and rest for 5 minutes (with the foil still covering the dish)
  10. Serve with salad, left overs and indian bread

chicken and potatoes


marinaded chicken and potatoes

Anyone for Oven Chicken???

Posted in Chicken, Recipes with tags , , , , , , , , , on March 30, 2012 by ninasnosh

Oven Chicken’ aptly named by the Patel/Jasmat Family is spicy oven roasted chicken with peas and potatoes. It’s a family favourite and perfect for the days you want to cook something yummy that you don’t have to watch over.


Makes enough for 4 people.

If possible try and marinade the night before or at least a few hours before.

  • 1 x 1.6kg chicken skinned and cut up or chicken drumsticks and thighs  – free range*
  • 3 cups of frozen peas
  • 4 medium size potatoes peeled and cut up into roast potato size pieces
  • 2 tbsp of sunflower/canola oil
  • 2 heaped tsp fresh masala
  • 3  tsp of garam masala
  • 4  tsp of ground cumin and coriander ( 1 part cumin and 2 parts coriander)
  • 2-3 tsp salt
  • 1 tsp of turmeric
  • 1/2 – 1 tsp of chilli powder
  • 3 tbsp of lemon juice
  • handful of chopped fresh coriander – optional

*For this dish I tend to use a whole chicken. I either get the butcher to joint and cut up into smaller pieces  or lately I have actually started to skin and cut up the chicken myself. It is far more economical to do this, I freeze the breast meat to use another time, save a bit for the kids and use the rest of the chicken for this dish. However, if you don’t want to do this you could use the equivalent in skinned drumsticks or chicken thighs – about 10/12 pieces.


You’ll need a large baking tray or dish to cook this in.

Preheat oven to about 170 degrees when you are ready to cook.

  1. Measure out the frozen peas and rinse through with warm water so the aren’t frozen when you mix them through – or your hands will freeze
  2. In a large mixing bowl place the chicken, potatoes and thawed peas
  3. Now add  the lemon juice, oil, fresh coriander (if you have it) and spices to the mixing bowl
  4. Using you hands (sorry, no other way to do this) mix everything together so the chicken, peas and potatoes are well marinaded
  5. Cover the tray tightly with foil
  6. Keep in fridge until you are ready to cook
  7. Cook in your preheated oven for around 1 hour and 15 minutes
  8. This is meant to be a fairly dry but moist dish – the chicken should be succulent, but there should be hardly any liquid
  9. If when you check the chicken there is a lot of liquid in the tray, cook with the foil off  for a few minutes to evaporate the liquid
  10. Once cooked rest for at least 5 minutes with the foil still on

Serve this dish with roti, naan or  fresh crusty bread.


how the dish looks before it is cooked