One List Five Meals: Creamy Chicken Curry




MONDAY

Creamy Chicken Curry

Serves 4

Rice for 4

1 stick of cinnamon

1 tsp of ground cloves

1 tsp of fennel seeds

1 tsp of ground cardamom

2 tsp of turmeric

1 tbsp of tomato puree

4 cloves of garlic, roughly chopped

½ red chilli, roughly chopped

500mls of stock

A dash of rapeseed oil

1 large onion, finely chopped

4 chicken breasts removed from the bone and chopped

4 tbsp of creme fraiche

1 generous handful of coriander, chopped

Put the rice on to boil in lightly salted water and drain when cooked.

Heat a pan to hot without any oil and dry toast the cinnamon and fennel seeds until they start to give out an aroma. Add these spices as well as the cloves, cardamom, turmeric, garlic, chilli and tomato puree into a blender and blend until a smooth paste. Add a little stock if necessary to loosen the mixture.

Heat the oil and sauté the onion until it has turned translucent. Then add the chicken pieces until they have browned all over.

Stir in the paste and coat the meat in the paste, keep stirring for about three minutes. Add the stock and leave to simmer until the chicken is cooked through.

Stir in the creme fraiche at the last minute and serve with the rice on the side and with the coriander sprinkled on top.

TUESDAY

Quinoa Slices with Carrot Salad

Serves 4

175g of quinoa

A dash of olive oil

350mls of stock

1 onion, finely chopped

½ red chilli, finely chopped

4 cloves of garlic, finely chopped

500g of baby spinach, shredded

A large bunch of rosemary, finely chopped

200g of feta cheese, crumbled

3 eggs, lightly beaten

3 carrots, grated

1 tbsp of poppy seeds

½ tbsp of vinaigrette dressing

Heat a small dash of oil in a large pan and fry the quinoa until it is turning brown, it should take just under five minutes. This will give your quinoa a nice nutty flavour when cooked.

Heat the stock in a saucepan and pour the quinoa into it once it has started to bubble.

Cover with a lid and leave to bubble away until cooked, between 10 to 15 minutes. Set aside once it has cooked, drain any remaining liquid.

Sauté the onion, red chilli and garlic until they are all cooked.

Mix together the spinach, rosemary, onion mixture, feta, cooked quinoa and eggs. Season everything.

Pour the mixture into a lined ovenproof dish and bake for about 60 minutes at 180 degrees until it is golden.

I line my dish with baking parchment to make it easier to remove the baked quinoa after cooking. My dish is 6 by 9 inches.

Allow to cool to room temperature and cut into 8 slices.

Toss the carrots in the vinaigrette and poppy seeds and season well.

WEDNESDAY

Wholewheat Pasta with Red Onions, Mackerel and Olives

Serves 4

Wholewheat pasta for 4

A dash of olive oil

2 red onions, thinly sliced

2 handfuls of green olives

2 fillets of smoked mackerel, skin removed and broken into bite-size pieces

A bunch of parsley, chopped

Put the pasta on to boil in lightly salted water.

Wholewheat pasta takes a little longer to cook than regular pasta so give yourself about 15 minutes.

It is a slightly more wholesome choice as the husk is left on the grain. It is similar to brown bread compared to white.

Heat a small dash of oil and fry the onion until it is about to soften but still has some bite, stir in the smoked mackerel.

Toss the onion and mackerel through the hot pasta with the olives and parsley.

Drizzle in some more oil, season and serve.

THURSDAY

Butternut Squash Hash

Serves 4

500g of butternut squash, peeled, deseeded and sliced

A dash of olive oil

1 tsp of lemon juice

1 onion, thinly sliced

4 cloves of garlic, lightly chopped

400g of rashers, chopped into bite-size pieces

1 tsp of caraway seeds, lightly toasted

A bunch of parsley, chopped

Crunchy bread for four

Toss the squash in a little oil, the lemon juice and some seasoning and place into a medium oven until it is soft and golden.

Towards the end of cooking time for the squash, about 20 minutes, heat another dash of oil and sauté the onion until it is turning translucent.

Add the garlic and rashers and fry until the bacon is cooked through.

Stir in the toasted caraway seeds and seasoning. Finally, stir the bacon and squash together with the parsley and serve hot with the crunchy bread on the side.

You can spice this dish up with a little chilli powder or hot paprika if you like.

FRIDAY

Chunky Beetroot and Chorizo Soup

Serves 4

A dash of olive oil

1 onion, finely sliced

6 cloves of garlic, finely chopped

500g of beetroot, peeled and chopped

500g of red cabbage, thinly sliced

2 potatoes, peeled and chopped

2 tbsp of red wine vinegar

3 tomatoes, finely chopped

1¼ litres of stock

1 tbsp of honey

½ tsp of ground cardamom

150g of chorizo, thinly sliced

Heat the oil in a large saucepan and sauté the onion until translucent, add two of the garlic cloves and sauté until it is about to change colour.

Add the beetroot, cabbage, potatoes, vinegar, tomatoes and stock to the pot.

Stir in the honey and cardamom and leave to bubble away for 40 minutes. Taste and season halfway through.

Fry the chorizo and the remaining garlic in a small pan and stir it into the soup 10 minutes before the end of cooking.


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