Chicken curry with sweet corn and bamboo slices

I'm not always the biggest fan of curry flavoured things but sometimes I'm just in the mood, like today, plus I had this jar of bamboo slices for ages that I wanted to use. The secret to a good curry is the impressive amounts of spices that you put in it, possibly in the beginning when you can roast them a little bit in the pan, that's when all the flavours come out. You can do a curry with basically any vegetables, I had carrots, sweet corn and these bamboo slices at home right now.

Ingredients for a bigger batch:

• 1 chicken breast sliced
• 2 carrots
• 1 can of sweet corn
• 1 jar of sliced bamboo
• 1 can of coconut milk
• 2 tablespoons of sour cream
• cumin
• chili powder
• curry powder
•  ginger (fresh)
• coriander seeds
• 2 smaller onions
• 4 cloves of garlic

Chop the onions fine and start cooking them in a bit of oil. When it's almost done, add the cumin and the corander seeds. Fry them a litle bit and then you can add the chicken and the rest of the spices (add as much as you like according to your taste but I think at least a teaspoon of every spice is neccessary). Add the carrot too and give it a good stir. Then cover the pan and wait until the carrot is cooked. Then you can add the sweet corn, the bamboo, the coconut milk and the sour cream. Give it another good stir and let it boil for another 15 minutes. Cooked rice is perfect with it.

Barbecue chicken thighs with carrot rissoles

Ingredients:

• 4 chicken thighs
• 2 tablespoons of ketchup
• 1 tablespoon of barbecue sauce
• 1 tablespoon of chili sauce
• one squeeze of lemon
• 2 teaspoons of honey
• 2 carrots
• 1 dry bread roll soaked in water
• 1 smaller onion
• 2 cloves of garlic
•  2 eggs

Stir the ketchup, the barbecue and the chili sauce, the lemon juice and the honey together. Pour the whole mixture on the chicken and give it a good stir so that each leg is covered with the sauce. Put the legs into a heatproof dish and cover it with tin foil. It needs about an hour at 200 deg Celsius, the last 15 minutes is without the foil so that the skin can become crispy. Meanwhile cut the carrots into match sized bits and gently crush them with your hands. Add the eggs, the bread roll, the finely chopped onions and garlic, some salt and stir the whole thing very thoroughly. Heat just a little bit of oil in a pan and fry the rissoles in the oil, until both sides are golden brown. I also cooked some brussels's sprouts as garnish. 

Chicken stew with white wine and vegetables

After doing my usual gorcery shopping round, I  occupied the kitchen and cooked for at least two and a half hours. This is the result of not having anything in the fridge to cook of, for a week. After making the creamy asparagus soup, I moved on to this chicken stew, which is very easy and quick to make.

Ingredients

• 1 packet of chicken legs (upper or lower parts)
• 3 spring onions
• 2 cloves of garlic
• 2 carrots
• quarter of a turnip root
• quarter of a celery
• 25 dkg of brussels sprouts  
• 2 tbl spoons of sour cream
• 1 tbl spoon of mustard
• 1,5 dl of dry white wine
• 2 dl of water
• salt, freshly ground pepper

Chop the spring onions fine and start cooking them in a bit of oil. Skin the chickens, remove the bones and cut them in equal parts. When the spring onion is half cooked, add the chicken and cook them for a while together. Smash the garlic with the flat of the knife, chop it and add it to  the chicken. Peel the vegetables, and cut them in equally sized pieces. When the chicken has the usual white colour, add the vegetables, add some salt and pepper, and pour the white wine and the water in. You cook it with the cover on until the vegetables become soft. You might need to add some more water during the process. When the vegetables are ready, add the sour cream and mustard, mix the whole dish carefully and wait until it boils again, in that exat minute the meal is ready! :) 

Roast chicken with orange and rosemary

I have never roasted a whole chicken before, so it was about time now :) It's not a complicated thing to do, you just have to do the seasoning carefully and you shouldn't let the chicken dry out. For garnish I made mashed potatoes, steamed french beans, onion sauce with red wine and mushrooms in  Worchestershire-sauce. I'll give you the recipe for the last two as well.

Ingredients

The chicken

• 1 whole chicken, insides removed
• 3 dkg of butter
• 1 orange
• 5 rosemary branches
• salt, pepper
•  a bit of water

Wash the chicken on the inside and the outside too, and put it in the dish in which you will roast it. Loosen the skin carefully at the legs and the breast and sprinkle salt and pepper under it. Rub butter under the skin and put a bit of rosemary everywhere. Cut the orange in quarters, and arrange it around the chiken, put one bit in the abdominal too along with a bit of rosemary. Pour some water under the chicken and cover it with tin foil. It needs one and a half hours in the oven at 180 deg Celsius, the last half an hour with the tin foil off, so that the skin gets crispy.

Stuffed chicken thighs with roasted apples

Even during the hard workdays we deserve some treats, today this manifested it self as stuffed chicken legs for lunch. This autumn break inspires me to put apples in everything I make, and besides apples can make a perfect substitue for potatoes as garnish. I wouldnt call it a light meal , because the stuffing contains bread and mozzarella cheese, but the apples might give it a lighter essence.

Ingredients:

The amount of the ingredients is up to you to decide, depending on how much bread you want to use and how many chicken legs you have, etc.

For the stuffing:

• dry bread
• onion
• mozzarella cheese
• lemon zest
•  lemon juice
• walnuts
• rosemary 
• 1 egg
• salt, pepper

First of all soak the dry bread in water. Chop the onion fine, and fry it in a bit of oil. Put it in a dish and add the lemon zest and the finely chopped mozzarella. Chop the rosemary fine too, and add it to the mixture. Squeeze the water out of the bread and add this too. Add the lemon juice, salt and pepper and mix it thoroughly, dont leave big bits of bread stuck together. Taste it, if its all right, then add the egg(s) and mix it again.

 

The apples:

Cut the apples in halves, get the cores out and put them into a pan, on a bit of oil. Put the rosemary on the top of the apples, sprinkle some salt and pepper on them, and cover it tin foil.

  

All you need to do now is to sprinkle salt on the chicken legs on both sides, and get the stuffing under the skin. Cover them with tin foil and get it done in the oven at 180 deg Celsius in 45 minutes. When its done, remove the cover and let it become golden on the top. The apple only needs 20-25 minutes at the same temperature.

Chicken braised in white wine wine with leek

Ingredients:

• 6 upper thighs
• 1 leek
• 1 packet of mozzarella cheese
• 1 dl of white wine
• oil, salt, pepper

Take the skin off the chicken, and sprinkle salt and pepper on them. In a heatproof dish pre-fry them for a couple of minutes, so that they get a nice colour, and then add the wine, cover it and put it in the oven at 200 deg celsius. Meanwhile chop the leek and steam it in a pan under cover. Add salt an pepper according to taste. When the chicken is done, pile the onions on the top of them, and cover them with the sliced mozzarella. Put it back in the oven until the cheese fries.

Mustard and rosemary drumsticks

Ingredients for 4:

• 8 drumsticks
• 2 onions
• garlic
• salt, pepper
• mustard
• rosmary
• thyme
• garlic and onion pasta

Smash the garlic and put it under the skin on the chicken. Salt both sides. Try to push the rosmary into the meat by the bone. Sprinkle the thyme leaves onto the chicken. Put some garlic and onion pasta, and some mustard on it. You can add some round peppers, and the 2 onions chopped into bigger pieces, and maybe tomatoes. It needs at least one hour at 200 deg, covered with aluminium foil. When its all soft, remove the foil and let it get a nice reddish colour. If you put all of the pastas on the chicken the day before, it will taste much better.