Posts Tagged ‘chicken’

Chicken Panang Curry

This Penang Curry is one of our favourites. If you like spicy food, this is the one for you.



1 x large shallot, roughly chopped

3cm/1.2 in piece Ginger , peeled and roughly chopped

8 x bird’s-eye chillies, roughly chopped

3 x garlic cloves

3 x kaffir lime leaves, roughly chopped

1 x tbsp soy sauce

2 x tbsp fish sauce

1 x tsp shrimp paste

4 x tbsp tomato purée

1 x tbsp paprika

1 x tbsp ground cumin

1 x tbsp ground coriander

½ x tsp ground cinnamon

½ x thumb of fresh root tumeric

¼ x tsp ground nutmeg

¼ x tsp ground cloves


3 x chicken breasts diced

3/4 x can of coconut milk

1.5 x tbsp fish sauce

1. For the paste, place all the paste ingredients into a food processor and blend to a smooth paste. Place half of the paste in a large bowl and add the diced chicken – Marinate overnight.

2. For the curry, heat a wok until hot, add oil and the rest of the paste and heat, before adding the chicken, with the rest of the paste. Stir fry until the chicken is cooked. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.

3. Add fish sauce to the curry, to taste.

4. Serve with Basmati rice

You’ll love this curry and it’s a hot one!!


Chicken Katsu Curry


We’ve always been fans of Wagamama and that includes the Chicken Katsu Curry. However, here’s a Katsu that’s a Wagamama beater. It doesn’t give you the yellow style sauce, but the flavour is above and beyond that served in the chain restaurants.


1.5 x tsp Cumin seeds

1.5 x tsp Coriander seeds

1.5 x tsp Fenugreek seeds

1.5 x tsp Fennel seeds

2 x Cardamom pods

1 x tbsp Tumeric powder

2 x White onions (Sliced)

4 x Garlic Gloves (Sliced)

4 x Red bird’s eye chillies (Chopped)

2 x Thumbs of root Ginger (Grated)

1 x Tin chopped tomatoes

250ml x Chicken Stock

1 x tbsp Honey

1 x tbsp Soy Sauce

1/4 x Can of coconut milk

2 x Chicken breasts

200g x Breadcrumbs

1 x tsp English Mustard powder

2 x Eggs

1. Dry fry the spices in a frying pan, for 3 minutes and then grind them in a pestle and mortar

2. Heat a couple of tbsp of oil in the frying pan and fry the sliced onions for about 8 minutes, or until golden. Add the garlic, chili, chopped tomatoes and the ground spices into the pan and bring to the boil

3. Add the stock and simmer for 25 minutes

4. Leave it to cool and then blend until smooth

5. Add the honey and soy sauce and put back into the frying pan

6. Add the coconut milk and stir until hot through

7. Beat the eggs into a bowl and place the breadcrumbs onto a separate plate

8. Season the breadcrumbs well and add the mustard powder. Mix it all together

9. Slightly bash out the chicken breasts to make then a little thinner for frying

10. Dip the breasts into the egg and then coat well in the breadcrumbs

11. Heat vegetable or sunflower oil in a deep fat fryer and heat to about 170C/330F

12. Once the oil is at temperature, fry the chicken breasts for approx. 10-12 minutes, until golden brown

13. Once cooked, slice the chicken and serve with Basmati rice, covering with the Katsu sauce.

Give this one a go and you won’t regret it. It’s delicious. If you don’t want to fry the chicken, you can put in the oven, at about 180C for about 20 minutes, or until cooked through.

Spicy Southern Fried Chicken Burgers

If you’re a big fan of spicy chicken and even of a KFC Zinger, then this is a good alternative. It’s pretty simple to do, but very tasty.


4 x Chicken Breasts

1 x tsp Chili powder

1 x tsp Paprika powder

1 x tsp Cayenne pepper powder

1 x tsp Dried Oregano

1 x tsp Dried Thyme

1 x tsp Garlic salt

1 x tsp English Mustard powder

1 x Egg

Lots of dried breadcrumbs (Depends on the size of the breasts)

1. Start heating vegetable, or sunflower oil, in a deep fat fryer. Set it to 170C, or about 330F. If you haven’t got a deep fat fryer, you can heat the oil in a large wok.

2. Beat the egg in a bowl and mix the rest of the spices, along with the breadcrumbs, onto a separate plate

3. Cover the breasts in the egg and then cover generously in the spiced breadcrumbs.

4. Once the oil is at temperature, place the breasts in. Cook them for between 10-15 minutes and this all depends on how thick the breasts are. It’s worth cutting a piece off an frying on its own, to test the time and temperature, as you want the chicken to look golden brown/red and not too dark, once cooked.

5. Once cooked, dry on kitchen paper and then serve in a bun, with leaves and mayonnaise.

You can use this same process to cook legs/drumsticks/wings etc, for some great food. You can also go a little bit healthier, by cooking in an oven, at about 180C, rather than in a deep fat fryer. Either way, it’s VERY tasty.