My chicken sausage biryani -serves 2

Vegetables and rice cooked together makes a quick and easy one pot meal. Great for lunch, supper, even cold for our picnic lunch on the beach.

1 1/2tbsp oil. 1tsp mustard seeds. 1onion chopped. 1 fresh green chilli sliced (or to taste). 8 cloves. Cinnamon stick. 4 green cardamom pods. 1tsp turmeric. 2tsp garam masala. 1/2 TSP ginger and garlic paste. 2tbsp water. 1cup basmati rice. 300g chopped vegetables. 600ml chicken stock. 4 venkys sausages sliced. Chopped fresh coriander to garnish

1. Heat oil, fry the mustard seeds until they pop.
2. Add onion and chili. Fry 2-3 minutes.
3. Add all the spices and garlic and ginger paste plus 2tbsp water make into a paste. Fry 2-3 minutes
4. Add rice. Fry for 2-3 minutes.
5. Add vegetables and stock. Season with salt. Bring to the boil. Cover, reduce the heat and simmer until all the liquid has absorbed.
5. Fry or grill sausages.
6. When rice is cooked, remove cinnamon stick.
7. Pile rice onto a plate, top with the sausages and garnish with fresh coriander.

Jo’s Poached Chicken Breast with Okra and Tomato Stew Served with Homemade Chapatis

JO’S Poached Chicken Breast with Okra and Tomato Stew

Serves 2

This is a great, healthy mid-week meal, and great favourite in the Rawson house.

Poached chicken breast, smothered in a medium spicy, tomato and coconut gravy. Served with homemade Chapatis to mop up that beautiful gravy

1.     Cook two chicken breast in water, in a slow cooker for 3 hours on low.

2.     Forty minutes before chicken is ready, make the Chapatis as they need to rest. (see recipe at the end)

While proving make the okra and tomato stew as follows:    

 Okra and Tomato Stew

1tsp olive oil      1/2Tsp black mustard seeds      1/2Tsp cumin seeds

1 onion thinly sliced      1 green chilli deseeded and finely chopped      1Tsp garlic and ginger paste      200g chopped okra      good pinch of salt         1/4Tsp Turmeric powder      3Tsp coriander powder     

1/4-1/2Tsp Kashmiri paprika      250g chopped fresh tomatoes      1/2Tbsp tomato puree      Another good pinch of salt      ¼ Cup water    2Tbsp coconut milk powder     1/2 cup of water

                 

1.     Heat the oil over a medium heat. When the oil is hot, add the mustard and cumin seeds until they start to pop.

2.     Add the onion, chilli, garlic and ginger paste. (Take care when adding the paste, sometimes it spits back.) Fry until the onions are translucent.

3.     Add the okra and a pinch of salt. Cook for 10 minutes, stirring occasionally checking that the heat is not too high. You can now start rolling out your Chapatis.

4.     Add the spices, tomatoes, salt and water and stir gently. Then add the coconut powder and remaining water. Stir gently, cover and cook for another 5 minutes.  Or until the tomatoes are soft and sauce thickened. Cook the Chapatis.

5.     Take the chicken out of the slow cooker, place on plate and smother with the okra and tomato. Serve with my homemade Chapatis.  

    

Homemade Chapatis  

Serves 2

125g plain flour      1/2Tsp salt      100ml water      oil for greasing

1.     Place the flour and salt in a bowl and make a well in the centre. Gradually add the water. A little at a time, and mix to form a soft supple dough.

2.     Knead the dough on a lightly floured work surface for 10 minutes and then cover the dough and leave in a cool place for 30 minutes.

3.     Knead again and then divide into four pieces.

4.     Roll out each piece of dough, with a Rolling pin on a lightly floured work surface. You want them reasonably thin, otherwise they will not puff up.

5.     Grease a heavy based frying pan (or griddle) with a little oil over a moderate heat. Add one chapati at a time, pressing down firmly with a fish slice. You will see the dough start to blister and puff up. Turn and repeat on the other side. Place inside a clean tea towel to keep warm and soft. Repeat with all the other pieces of dough.

IF YOU WANT TO BE NAUGHTY! THEN BRUSH EACH CHAPATI WITH MELTED BUTTER/ OR GARLIC BUTTER, BEFORE SERVING.