Karahi Chicken (Hot and Spicy Chicken Curry)

1.5kg chicken pieces
3 onions, chopped
1½ tsp ginger & garlic paste
2 tomatoes, chopped
1 tsp Kashmiri red chilli powder
2 whole chillis
1 tsp coriander seeds
10g garam masala
3 bay leaves
100ml Oil
1/2 bunch coriander leaves, chopped
salt to taste
Heat oil in a pan and add oil, bay leaves, red chillies, coriander seeds, garam masala and roast till they splutter. Add the onions and sauté for sometime till it browns. Add the ginger, garlic paste and fry till the oil floats on top. Add the tomatoes and continue cooking. Add the Kashmiri chilli powder and cook for some time.
Now add the chicken and stir a little, then add some water for cooking.
When cooked remove from heat and garnish with chopped coriander leaves and fried Kashmiri red chillies.

Tandoori Chicken

1 cup thick, plain yoghurt
1 garlic clove, crushed
2cm piece ginger, peeled, grated
1 tblspn lemon juice
1 tbspn olive oil
1 tspn garam masala
1 tspn ground coriander
1/2 tspn chilli powder
1/2 tspn turmeric
1/2 tspn salt
6 chicken thigh fillets, trimmed
cooked rice and lemon wedges, to serve

Combine yoghurt, garlic, ginger, lemon juice, oil, spices and salt in a large ceramic bowl. Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through. Add chicken to yoghurt mixture and turn to coat well. Cover and refrigerate for at least 3 hours.
Preheat oven to 220°C. Grease and line a large baking dish. Place chicken in dish and roast for 30 minutes or until cooked through. Serve with rice and lemon.

Creamy Chicken and Broccoli Pasta Bake

This recipe was the one we cooked at the community Kitchens group on 12th August. It was really tasty. We usually make adjustments to our recipes to improve them but not on this one. It was good how it was. We doubled the recipe and had 16 serves. Also, I forgot to put the sour cream in, so we had it on the side, it was great. A side salad would have been a great addition to the pasta bake.
500g rotini pasta, uncooked
30 g butter
2 tbsp olive oil
2 cups broccoli florets, finely chopped
1 tbsp plain flour
1 cup chicken broth
1 cup milk
salt and pepper to taste
pinch chipotle chile powder (optional)
250 g Cheddar cheese, shredded
2 onion, finely diced
500 g ground chicken
230 g sour cream (optional)
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1/2 the broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in half the cheese and stir until melted. Remove from heat.
Heat the remaining olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
Preheat grill to High. Lightly grease 9x13 inch baking dish.
Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining cheese.
Cook under preheated griller until cheese melts and browns around the edges, 3 to 5 minutes. Alternatively, oven bake 10-15mins.

Southwest Chicken

Southwest Chicken "Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice."
4 skinless, boneless chicken breast halves
1 onion
1 can peeled diced tomatoes (Substitute: Medium Salsa (omit Green Chilli))
1 green chilli pepper (Substitute: Green capsicum)
1 can black beans, rinsed and drained (Substitute: red kidney beans)
1 can whole kernel corn, drained (Substitute: Frozen corn)
1tsp ground cumin
1/2 tsp chilli powder (Substitute: Paprika)
2 cloves garlic
In a large skillet, heat oil over medium high heat. Saute onions, remove them from the pan. Brown chicken breasts on both sides.
Return onions to the pan, then add tomatoes with green chilli, beans, corn, garlic and spices. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Serve with rice. Garnish with fresh chopped parsley

Chicken a la King

3lb (1.35kg) Chicken, cooked
4 oz (100g) Mushrooms, sliced
1 Green Pepper, de-seeded & sliced
2 oz (50g) Butter
1 dessertspoon Plain Flour
1 pint (600ml) Chicken Stock
1/4 pint (150ml) Cream
Remove the flesh from the carcass of the cooked Chicken. Cut into large chunks. Fry the Mushrooms and Green Pepper in the Butter until soft. Stir in the Flour and Stock. Bring to the boil. Add the Chicken and cook until the Chicken is hot. Add the Cream. Serve with Boiled Rice. Serves 4.