Chicken & Mango Curry

Now, I’m not usually one to blow my own trumpet, but before I start with this recipe, I would like to say that my fiancé has said this is ‘the best curry he’s ever tasted’!! Not that I’m chuffed with that or anything 😊

This is a simple curry, it does take about an hour to make, but it’s really worth it.

Start by chopping two chicken breasts into bite sized pieces and toss them in a little ground turmeric, ground cumin and a tiny bit of salt. (Do one chicken breast per person, so it’s easily stretchable for more serving).

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Heat a large and deep non-stick frying pan with some coconut oil on a medium-low heat. Finely chop either two small onions or one large onion – red or white, it doesn’t matter. Sprinkle a little ground turmeric and cumin on the onions and give them a good stir to coat. Now take a thumb-sized piece of fresh ginger and peel – I find the best method is with a teaspoon, honestly, it works really well. Finely chop and add about a fifth to the frying pan, mixing it in. Put the rest in a large bowl or jug.

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Pop the chicken and spices into the frying pan and give a good stir. Take a large, fresh mango and cut into rough cubes – I favour the hedgehog method for getting into my mangoes. Add the flesh and as much juice as you can to the jug with the ginger and blitz with a handheld blender. Now add in two small pots of korma paste (I used Pataks), two chicken stock pots, some more ground turmeric and cumin, garlic powder and a can of coconut milk. I use full fat, but if you’d like to use light, I’m sure it would be fine 😉 Blitz the lot together until you have a smooth texture and add to the frying pan, again stirring.

Allow this all to bubble together for a while and add some ground almonds to thicken the mix – omit if you are serving to anyone with a nut allergy. Grind in some fresh, black pepper and add a little ground coriander. Mix again. Cut up another mango and add the flesh to the curry.

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Now is a good time to put some rice on to boil. Whichever you prefer. I also throw a few mushrooms in the water to cook at the same time. Keep tasting the curry and add anything you feel is missing. When the rice is cooked, the curry should be ready to serve. Enjoy with poppadoms, naan bread and any other Indian extras you like.

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I haven’t tried it, but I’m sure you could substitute the chicken for prawns or a veggie alternative.

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Cheeseburger Wraps

I remember seeing this idea online a few years ago, sorry I cannot remember where, and I have been making my own stance on it ever since – Cheeseburger Wraps!

This is basically all of the elements of a cheeseburger, in non-burger form, served in a wrap.

I start with softening off a chopped onion, before adding minced beef and browning.

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Then, I drain most of the liquid from a tin of tomatoes, before adding in the nice chunks. I guess you could use fresh tomatoes chopped up for this. Allow to bubble together for a bit. Now for the fun! Pour in American-style mustard and ketchup – or any other condiments you like on your burger – and I add a little bit of dried basil too, along with some garlic powder and a good grind of black pepper.

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Now, add a couple of chopped gherkins – or dill pickles as some people call them – and finally, it’s time for the cheese. Personally, if it’s a cheeseburger, it has to be plastic cheese in my view, otherwise known as cheese squares.

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Allow it the cheese to melt and then serve in wraps – you may need a fork or a spoon, as they can get quite messy.

Of course, you could serve this with pasta or rice for an equally yummy dinner.

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Breakfast Muffins

Like many of us, I am partial to the occasional takeaway breakfast. But I’m also aware of how unhealthy they are and that they’re pretty expensive, so, I thought, ‘why not have a go at home?’.

So, I did! Only, we had this for dinner instead of breakfast. This is what I did.

I started with a pack of sausage meat, which I bought from the butcher, to which I added one very finely chopped rasher of bacon, some onion salt, black pepper and an egg and squished it all together with my hands until nice mixed.

Then, I made round patties, the size of an English breakfast muffin, and added it to a hot oiled saucepan – listen for that satisfying sizzle! Give it a couple of minutes on each size to cook through properly.

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Take a toasted muffin, put a slice of cheese of your choice on the bottom half, then the sausage patty and finally a poached egg, before topping with the other half of the muffin.

And there you go, a takeaway breakfast muffin at home!

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I used egg poacher silcone cups to get uniform eggs, which made it easier to stack my muffins. They’re really easy to use, just pop them in boiling water and poach away!

Sweet & Sour Chicken

Feeling in the mood for something Oriental, I whipped up a simple sweet and sour chicken for dinner last night.

It’s really easy to do.

Dice up two chicken breasts (a breast per person), and add to a wok, which is already heated with coconut oil and cook. Partway through cooking, add some chopped peppers – colours of your choice – and if you fancy it, slivers of carrots.

Meanwhile, put some rice on to boil, I just used basmati, but you can use whichever rice you like the most.

In a jug, add the juice of a tin of pineapple chunks, a good generous squeeze of tomato ketchup (yes, you read the correctly!), a good dash of white wine vinegar and some honey and give it a mix. Taste to see if it’s to your liking and add more of whatever you think it needs until you are happy. I also added a little cornflour slurry (cornflour mixed with water) to help thicken the sauce.

Add the sauce to the wok and give it a good stir to make sure the chicken and veggies are nicely covered. Allow to bubble until the rice is done then throw in the pineapple chunks right at the end.

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Serve and enjoy!