Curried Chicken Pie #GBBO #GBBOBloggers2017 #GBBO2017

Curried Chicken Pie #GBBO #GBBOBloggers2017 #GBBO2017

This Curried Chicken Pie is a great way to use up leftover chicken and vegetables from a roast dinner. With just a shortcrust pastry lid, this pie is a tasty dinner for a mid week family meal.

Curried Chicken Pie With it being pie week on the Great British Bake Off this week, it was a great excuse to make a pie for tea and eat some homemade pastry! I do not eat pastry very often because, while blooming’ delicious, ultimately it is not very low in fat/calories and also because my two boys do not eat it. However, I was quite excited to bake a pie this week, and decided to be a bit different and make a Curried Chicken Pie in the hopes that it might make it more interesting for my fussy eaters.  Read More

Sausage and Baked Bean Curry

Sausage and Baked Bean Curry

This Sausage and Baked Bean Curry is a great way of feeding your family on a budget,using mostly stored cupboard ingredients it is packed full of flavour and can even be made while camping!
Sausage and Baked Bean Curry

The other weekend we decided to go away for a night in our new camper van, and we also wanted to try out our new Cadac (which is a multipurpose barbecue and grilling system), which meant I needed to come up with a recipe which would be easy to cook and not take too long. 

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Curried Veggie Bean Burgers

curried veggie bean burgers

With the summer here at last, it is the perfect excuse to get the BBQ out, and enjoy some al fresco dinning with your friends and family. As much as it is easy to bung some bangers and burgers on the grill, it is also nice to get creative and make some tasty BBQ food which is that little bit different to the BBQ norm.

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Turkey Tikka Masala Meatballs

Turkey Tikka Masala Meatballs

 Turkey Tikka Masala Meatballs with a spicy tomato & vegetable sauce

Sometimes it is hard trying to think of meals to cook when your family are a little on the fussy side. I was watching an episode of Food & Drink the other day hosted by the chef Tom Kerridge, the theme of which was about creating new dishes as apparently many people eat the same meals week in week out, and admit to not trying new dishes and havent done for 10 years!

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Easy Chicken Biryani

I am hosting this weeks 52 Cookbooks as Mary is having a busy time of it at the moment and asked me to step in and help, which I was more than happy to do. In case you have not heard of this linky before, it is about finding a recipe that you have not tried before in one of your cookbooks and cooking it and then blogging your results. It is a great idea as I for one have lots of cookbooks that I have never cooked from……yet!

This weeks recipe that I am sharing is actually taken from the BBC Good Food website – a brilliant library of recipes that I often look through for inspiraton when I have ingredients that I do not know what to do with. I found one for a chicken curry and rice dish which was a clever and thrifty way of using up left over cooked rice and cooked chicken (although you could cook both from scratch before hand if you do not have any leftovers). I have adpated this recipe to what I had in my kitchen and what I enjoy in a curry. It is by no means an authentic biryani, but i think it is similar, and although it is not served alongside a vegetable curry sauce, I serve mine with mango chutney and naan or popadoms.

This is such an easy recipe and perfect for times when you want an easy dinner but is still packed full of flavour, and you can make it as hot or as mild as you prefer.

currybadge

Easy Chicken Biryani
 
Prep time
Cook time
Total time
 
Author:
Recipe type: mains
Serves: 4
Ingredients
  • 1 onion, chopped finely
  • 1 tbsp oil
  • 1-2 tbsp curry paste (whichever you prefer)
  • 1 tbsp mango chutney
  • 250g cooked boiled rice
  • couple of handfuls of cooked chicken (or turkey) shredded
  • couple of handfuls of cashew nuts
  • couple of handfuls of frozen peas
Instructions
  1. place the oil in a non stick pan and slowly fry off the onion for about 5 minutes until soft
  2. add the curry paste and stir
  3. add the cooked rice, chicken, peas, cashews and mango chutney and stir to coat everything
  4. Cover with a lid and simmer for about 5 -10 minutes until the dish is piping hot, stirring occassionally to ensure it does not stick together or to the pan
  5. Serve with mango chutney on the side and naan breads and / or poppadoms

curry1

This is really yummy and has become a firm favouite of my OH, who asked me to make it again just a few days later! It is also a very thrifty meal as it uses up cooked rice and cooked chicken (or turkey) and you do not have to add cashews as these are pricey, as raisins or almonds or maybe mushrooms  would work well. Or no nuts at all if you are that way inclined.

What new recipe have you tried this week? Please link up below

52cookbooks