Tag: Chili powder

Balti Chicken

Balti Chicken

Balti Chicken

  • Servings: 4
  • Difficulty: Easy
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I’ve wanted to make this recipe ever since I saw it in a movie set in the U.K. and tried some from a local Indian restaurant, Koh-I-Noor and because it has been rainy and nasty outside today (kind of reminds me of Britain) I decided to make it today.

This particular version is “healthier” than those that you would find in an Indian Takeaway joint in the U.K. however it is still full flavoured and filling.

Here’s how we do this one.

Shopping list:

  • 1 pound boneless, skinless Chicken Breast cut into bite sized pieces
  • 250 ml Passata
  • 150 ml Water
  • 1 1/2 tbsp Vegetable Oil
  • 1 medium Onion – coarsely grated
  • 1 medium Tomato – diced
  • 1 Red Pepper roughly chopped
  • 1 small to medium Green Chili
  • 4 Garlic cloves – diced
  • 1 tbsp Lime juice
  • 2 tsp Paprika
  • 1/4 tsp Chili powder
  • 1 Cinnamon stick
  • 3 tsp Ground Cardamom 
  • 1 1/2 tsp Cumin
  • 3 tsp ground Ginger
  • 1 tsp Turmeric
  • 1 tsp ground Coriander
  • 2 tbsp Garam Masala 
  • Rice Pilaf for service

Putting it all together:

  1. Put the chicken in a medium bowl. Mix in the lime juice, paprika, chili powder and a grinding of black pepper , then leave to marinate for at least 15 mins, preferably a bit longer.
  2. Heat 1 tbsp of the oil in a large non-stick sauté pan. Tip in the cinnamon stick, cardamom , whole chili and 1 teaspoon ground cumin , and stir-fry briefly just to colour and release their fragrance.  Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric,  remaining cumin, ground coriander and Garam Masala together. Tip into the pan, lower the heat to medium and cook for 2 mins . Pour in the Passata and 150 ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
  3. Stir in the tomato, simmer for 2-3 mins. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick and chili.
  4. Serve with rice.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                          Bon Appetit 

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Chicken and Shrimp Burritos

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Chicken and Shrimp Burritos

  • Servings: 4-6
  • Difficulty: easy
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“Nouvelle Cuisine, roughly translated, means: I can’t believe I paid ninety-six dollars and I’m still hungry.”

Mike Kalin

When I picked my grandson up from school today he looked at me and said “Pops……. you know what day this is ? It’s Taco Tuesday!!” Now I love Mexican food….. Carne Asada, Pozole, Chicharone and Taquitos……… but lately I’ve kind of gone off Tacos and decided that I wanted something different—– enter Burritos.

There is something about the mix of meat and rice and seasonings that I find very alluring in a Burrito unfortunately the Mexican take out places we have in the area are so heavy handed with the hot sauce that you can’t taste anything else and so I made my own.

Due to having a bunch of starving kids running amok in the house I took the liberty of some short cuts that I don’t normally use because if I didn’t I surely would have lost my sanity.

Oh and my grandson still got his Tacos.

Here’s how we do this one.

Shopping list: 

  • 1 package of large 10″ Tortillas 
  • 2 Boneless Skinless Chicken breast
  • 12 Shrimp – shelled and deveined
  • 5 teaspoons Vegetable oil
  • One package shredded Cheese
  • 1 8 ounce can Corn kernels
  • 1 10 ounce can Black Beans
  • 6 Spring Onions – white only, sliced
  • 1 18 ounce can Diced tomatoes
  • 3 cups Uncle Ben’s 5 minute Rice
  • 3 cups Water
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons granulated Garlic
  • 2 tablespoons Chili powder
  • 2 tablespoons Smoked Paprika
  • Salt and pepper to taste
  • 6-8 tablespoons Salsa Verde

Putting it all together:

  1. In a large pot bring the water, corn, black beans and tomatoes to a boil for 5 minutes. Stir in the garlic, onions and rice. Cover and remove from the heat and let sit for 5 minutes.
  2. In a large fry pan heat 3 tablespoons oil, add the diced chicken, season with the chili powder, salt, pepper and smoked paprika and saute for about 5 minutes. Remove from the pan and set aside.
  3. In the same pan heat the remaining oil, add the shrimp and season with the Old Bay. Saute until firm – about 3 minutes. Add to the chicken.
  4. To build the burrito: Heat a tortilla for approximately 20 seconds. Place some cheese in the center of the tortilla, top with the rice, chicken and shrimp mix, salsa and more cheese. Fold the east and west side flaps of the tortilla until they meet in the middle. Using your thumbs fold the bottom flap up and over and roll until you have made your round burrito.
  5. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                          Bon Appetit

Old Settler Baked Beans

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Have you ever sat and pondered what to bring to a Pot Luck BBQ or what side to serve with your killer ribs?

Try stepping out of the box and bringing/serving this easy to make dish that will have people clamoring for the recipe and you looking like you sweated in the kitchen for ever.

Ingredients:

  • 1/2 pound ground beef
  • 1/2 pound bacon, diced
  • 1 medium onion, chopped
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup ketchup
  • 1/4 cup barbecue sauce
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1 can (16 ounces) pork and beans, undrained
  • 1 can (16 ounces)red kidney beans, rinsed and drained
  • 1 can (16 ounces)white kidney beans, rinsed and drained

Directions:

  1. In a large skillet or 5 quart Dutch oven, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans.
  2. Place in a greased 2-1/2-qt. baking dish or cover the Dutch oven and bake at 350° for 1 hour or until heated through. Yield: 8-10 servings.

Bon Appetit