COOKING WITH CHEF HUMII: chickendishes

Showing posts with label chickendishes. Show all posts

Everyone I know is obsessed with crispy chicken or chicken wings or KFC and it always makes me wonder; "What is so good about it? What can I create to get on that level and have people obsess over a chicken recipe like them?" And that is when I realised, I can make my very own 'Humii Fried Chicken'. Believe me, I'm not going to lie, the process of thinking about what would work and what I could use was difficult but once I thought of the appropriate ingredients it was just divine. The best thing about this recipe is that as well as eating the chicken fresh there and then, you can also freeze pack for another day! Perfect for all of you who will be celebrating ramadhan soon, a perfect iftaar starter meal! I hope you guys enjoy this just as much as my family and I enjoyed eating it!

Ingredients
For the chicken
- 2lb chicken breasts, cut in thick slices
- 2 eggs, whisked
- 4 cups of plain flour
- 4 cups of crushed or grinded cornflakes
- 1tsp salt
- 1tsp red chilli powder
- 1/2tsp lemon pepper
- 1/2tsp chicken spice
- Sunflower oil

For the sauce
- 4tbsp Honey
- 2tsp Worcestershire sauce
- 2tsp Dark Soy Sauce

Method
- In a bowl of the crushed/grinded cornflakes add:
- 1tsp Salt
- 1tsp Red Chilli Powder
- 1/2tsp Lemon
- 1/2tsp Pepper
- 1/2tsp Chicken Spice. Mix well.
- Heat up the oil on the side in a deep pan to deep fry the chicken for later.
- Now, with the chicken strips dip it in:
- Firstly flour,
- Then egg,
- And finally the cornflakes mix.

(keep an eye on the oil to make sure it does not overheat)

- Once all the chickens have gone through the dipping process, fry them till they are golden brown.

Now lets make a quick and easy sauce.
- Grab a bowl and add:
- 4tbsp Honey
- 2tsp Worcestershire sauce
- 2tsp Dark Soy sauce
- Stir well and voila we are all done.

Dip in and enjoy my lovelies!

(P.s if you don't wish to deep fry the chicken you can pop into a oven at 180 degrees for 20/25 minutes or even air fry!)

I have a crazy obsession with moisturising, I know what you're thinking "what has moisturising got to do with cooking?" Anyways, one day I was applying my moisturiser and I loved the feel of it; the velvet smooth texture on my skin and I thought "well what can I make that's creamy, what can I create so I get the same feeling when I eat?" It had to be creamy obviously, soft and gentle and not harsh to eat. So I thought of a creamy pasta and believe me I was pretty impressed with myself when I made this (and it got finished pretty fast too!). You guys have to try this creamy recipe it's quick, easy and so addictive!

Ingredients
- Pasta (any kind you like)
- Sunflower Oil
- Sliced White Onions
- Chicken Breasts, cut in cubes
- Blended Tomato Tin
- Salt (to taste)
- 1/2tsp Pepper
- 2 & 1/2tsp Ginger Garlic Paste
- 1tsp Blended Green Chillies (optional)
- 1 &1/2tsp Red Chilli Powder
- Fresh Green Pepper, sliced and diced
- 2tsp Dried Parsley
- Frozen Veg (optional)
- 1 tub of Double Cream
- Cheese (grated)

Method
- Boil some pasta in a pan.
- Grab yourself a second pan and lets cook the chicken. Add Sunflower oil and onions. Cook till the chicken is white in colour.
- Add the blended tomato tin to the chicken (2 if you want your pasta saucy)
- Put it on a slow heat and stir well.
- Lets add a little more flavour to it, add:
- Salt
- Pepper
- Ginger Garlic Paste
- Blended Green Chillies
- Red Chilli Powder
- Fresh Green Pepper
- And Parsley
- Mix well and leave it on slow heat with a lid on, let it cook for 15/20 minutes.

- (Optional step) Add the frozen veg to the chicken and mix, as it's frozen let it cook for 10 minutes with the lid on. Guys again this is optional on whether you want veg or not. I added the veg so there is more of a filling.
- Now add the double cream and stir well.
- Lets add the pasta we boiled earlier to the mix along with some grated cheese.
- And finally for deco and garnishing purposes, lets sprinkle dried parsley on top and your good to serve.

Beauty of this dish is you can choose to serve in two ways, one is the above and the other; put it in a dish with cheese and sliced tomatoe on top and bake in the oven on gas mark 7 for 15/20 minutes.

Recently I have been obsessed with sweet potato it's literally all I want to eat and more; Sweet potato boiled with salt and pepper, sweet potato mash, like I just want it all day everyday. This recipe of mine I made up when I got too many sweet potatoes from the grocery shop and I had to use them up. I had been so repetitive when I was using them to cook that I wanted to do something new; try and switch up, and that's exactly when I thought "yup chicken plus sweet potato in a pie, that should work", and trust me it was an amazing combination. It's so easy on the stomach, not too light to eat yet not too heavy, it's just right for a satisfying meal and it's also great to just freeze for eating another day. Something quick, easy, healthy and so lush!

Feeds 5-7

Ingredients:
- Sunflower Oil
- 2lb Chicken Breast, cut in cubes
- 1 Large Onion, sliced finely
- 4 Medium Sized Sweet Potatoes, sliced thickly
- Fresh Cream (Single or Double, if you would like it more thick & creamy use double)
- 200ml Milk
- 1 Large Jar of Dolmio White Sauce
- 2 Medium Tomatoes
- Salt (to taste)
- 2 & 1/2tsp Garlic Paste
- 1 & 1/2tsp Cumin Powder
- 1tsp Blended Green Chillies (optional)
- Mushrooms (optional)
- 2 & 1/2tsp Coriander Powder
- 1/2tsp Black Pepper
- Fresh Parsley (to garnish)
- 1 Puff Pastry Roll
- 1 Egg, whisked

Method:
- In a pot heat up sunflower oil on fast heat and add onions. Cook the onions till soft and pinky in colour.
- Once onions are cooked, add the chicken to the pan and let it cook till they are white in colour.
- Add the tomatoes and the masalas (spices), stir well and reduce to a medium to slow heat. Leave to cook for 10/15 minutes covered.
- Add the sweet potatoes (if you choose to have mushrooms then add this too) & stir, leave to cook again for 10 minutes, covered.
- Add the Dolmio white sauce into the pot and stir.
- Grab a seperate bowl, fill it with the fresh cream and milk and mix well (don't mix so rapidly). Fold the mixture together till it's a velvety creamy looking texture and then add this to the pot.
- Leave this to cook till the potatoes are slightly soft.
- Once done, switch off to cool and garnish with the fresh parsley leaves.

- Preheat the oven to gas mark 7.
- Once the filling has cooled, set into a dish of your choice.
- Roll out the puff pastry and apply on top of the filling. Ensure to poke a few holes on the pastry so it cooks well and brush the egg on top.
- Pop into the oven to cook for 30 minutes or at-least till the pastry has risen and is golden brown in colour.

Bon apetit, enjoy my lovelies.

I love pie but its always hard to know exactly what to put in a pie without spoiling it and doing it justice. Initially when I was making this pie I was hoping to make lasagne on the day but, my dad got chicken breast instead of mince meat from the butchers. I wanted to make something using what had been bought for the lasagne i.e. the chicken and the white dolmio sauce. My fridge was fully stocked so I had no worries in terms of what additional to add; for once I was stress free in the kitchen and didn't have to just make do.
For those that know me well you'll know my crazy obsession with mushrooms. It's THE most amazing, delicious, yummiest thing in the whole entire world! I have even gone as far as eating it raw! I know I'm mad! But I love it and my obsession with it lead me to trying it raw. I wouldn't advise anyone to try it though LOL! You can imagine how much mushroom I added to my pie! Anywaysssss... I thought I have to add mushroom to my pie and I did. I also added peppers and sweetcorn, green pepper has a nice flavour to it and sweetcorn, well to be completely honest, I love sweetcorn and mushroom on a pizza so I thought to myself "well if they taste good together on a pizza they have got to taste good in a pie together too!" I really am random guys but all these random thoughts are what help me create these recipes so guys here it is; my chicken and mushroom pie.
Feeds 7-10 people

Ingredients

- 3 Medium Onions

- Sunflower Oil

- 4 Pound (in weight) Chicken Breasts, cut in cubes

- 2 Large Tomatoes, sliced and diced

- Salt (to taste)

- Black Pepper (1 tsp)

- Red Chilli Flakes (1 tsp)

- Coriander Powder (2 1/2 tsp)

- Cumin Powder (1 tsp)

- Fresh Green Chillies (blended) (1 tsp, if you like it spicy you can add more)

- Garlic Paste (2 tsp)

- 1 Large Green Pepper, sliced and diced (optional)

- 2 packs of Mushrooms, sliced in a thickly manner

- Tin of Sweetcorn or frozen pack of sweetcorn (optional)

- 3/4 bottles of Dolmio White Sauce

- Fresh Coriander, chopped

- Puff Pastry Roll

- 1 Egg

Method:

- Finely cut the 3 onions and add it to a pot with sunflower oil. Cook on a fast heat till the onions have softened and gone a pinky colour.

- Add the chicken breasts in and cook till the chicken is white in colour and water burns off.

- Keep it on fast heat and add:

- Green Pepper (optional)

- Mushrooms

- Sweetcorn (optional)

- Stir well and put on a medium to slow heat.

- Add the tomatoe to the mix and also add:

- Salt

- Black Pepper

- Red Chilli Flakes

- Coriander Powder

- Cumin Powder

- Fresh Green Chillies (blended)

- Blended Garlic.

(I have added the above in accordance to my taste buds so if you feel the need to add more or less then you can do so)

- Stir well and cook for around 20/25 minutes with a lid on and on slow head. Ensure to occasionally stir.

- Now add 3 bottles of Dolmio White Sauce, if you want it quite saucy add another bottle of the Dolmio white sauce.

- Finally, add the chopped fresh coriander as garnish and let this cook for around 5-10 minutes and then switch off to cool.

- Preheat the oven to gas mark 6 or 200 degrees

- Once the filling has cooled roll out the puff pastry roll, use a bit of plain flour to roll it out if you struggle. Add the pie filling in a dish.

- Add the puff pastry roll on top of the filling and with a fork poke enough holes so that it cooks when we put it in the oven.

- Scramble the egg and brush it on top of of the pastry and once the oven has heated pop the pie in and cook for 25 minutes or till the pastry has risen and gone golden brown and cooked.

You can now serve :)

I went nuts with this recipe. Almost as nuts as when a girl buys a new pair of shoes or a new Anastasia Beverly Hills glow kit! Girls you'll understand. Honestly I was at a point where I was running out of ideas for something new to cook. Tesco's is the one supermarket that is close to where I live. My mum decided the only way of me getting any inspo is to go Tesco (of all the places in the world, Tesco) so we went. Trust me as funny as it sounds when she mentioned Tesco, it was actually one of the best things she said! I got to Tesco and there was just vegetables everywhere, like a whole load of new stock and ready made packs of mixed vegetables. The colours just stood out and the layout, it all just got to me and drove me food insane! I felt the urge to purchase the whole vegetable aisle and just cook something with everything in it! As I looked through all the wonderful veg, I came across a ready made tray labelled 'Mediterranean vegetable mix'. As soon as I saw it light bulbs turned on in my head and I just knew what I could do with this and what was even better, the tray was on offer, so I got myself 3 trays worth. The excitement was unreal and I couldn't wait to get home and whoop this meal up! I have to be honest, it does require a little more effort but believe me the end result just makes you want to cook this all over again. So guys get your light bulbs on in the kitchen and why not try making this Mediterranean chicken stir fry!

Ingredients:
- 2 1/2 pound (in weight) chicken breasts
- Red chilli powder
- Garam masala
- Gingergarlic paste
- Salt
- Corn Flour
- Turmeric
- Green Chillies (optional)
- Egg
- Lemon
- Cornstarch
- Soy sauce
- Sweet chilli sauce
- Honey
- Olive Oil
- 3 trays mediterranean roasting vegetables (purchasable from any local supermarket or if not available get some courgettes, red onions, red, green and yellow peppers and finely slice)
- Chicken Stock
- Dried Parsley
- Lemon zest and juice
- Rice

Method:
- Wash and cut the chicken breasts into strips and add:
- 2tsp red chilli powder
- 1tsp garam masala
- 2tsp gingergarlic paste
- 2tsp salt
- 2 1/2tbsp corn flour
- 1tsp turmeric
- 1tsp green chillies (optional)
- 1 small egg
- Cut half a lemon and add the lemon juice
- Mix and let this marinate for 1 hour and put in the fridge.

Now whilst the chicken marinates lets make a sauce. Grab yourself a bowl and add:
- 2tbsp cornstarch
- 2tbsp luke warm water
- 2tbsp soy sauce
- 3tbsp sweet chilli sauce
- And 1tbsp honey
- Mix well and that's the sauce done for later, quick and easy.

- Once the chicken has marinated fry them till they're golden brown.
- Get this 'wok' in people! Grab a wok and heat it up on fast heat. Once heated put it on slow and add olive oil.
- Now add the fried chicken and sauce we made earlier to the wok.
- Wash the 3 trays of Mediterranean roasting vegetables (or the vegetables cut if you couldn't purchase the ready made pack) and add this too.
- Drizzle olive oil on top and squeeze the other half of the lemon into the wok.
- Lets use everything we can of this lemon! Create a well in the middle of the wok and place the lemon at the bottom, cover it up so it is hidden with the chicken and veg and let it cook, this will really enhance the flavour.
- Let the wok and lemon do its magic and in the meantime get a jug and add the chicken stock, add water and stir well. Add this to the wok.
- Leave it on a slow heat and don't forget to cover the wok with a lid.
- One final step, once majority of the water has boiled away and veg is cooked switch off the heat, add dried parsley and lemon zest on top and we are all done with the Mediterranean chicken stir fry.

Guys this can be served with egg noodle or boiled rice whichever you prefer, I chose boiled rice and let me show you how simple it is.

- Re use the lemon from the wok and put it in a pan with 5 cups of water and 2tsp salt, let this boil. Once done add 3 cups of rice and let it all boil together. Once the rice is cooked serve with the chicken stir fry and voila we are all done and we have 'wok'ed it out!

Well where do I start with this recipe! My sister and I were going through a crazy healthy phase where everything we would eat had to have your basic bit of protein and carbs in it. You know what its like when the new year starts and you have goals you want to achieve! I was going through a phase where I wanted to gain weight but not by eating junk, by gaining in a healthy way, I also wanted to create something that would last a few days. This recipe is brilliant for people who are into healthy eating, fitness and work long hours and can't find the time to pack lunch daily for work. I created this meal and packed them in microwaveable tubs and stored in the fridge. A tub for each day of the week; Monday to Friday. It was so good knowing I didn't have to worry about what I would need to prepare for work the next day and a brilliant feeling knowing I'm eating something that I would positively gain from. So for all you healthy freaks give this a go, I promise you wont regret it.

Ingredients:
- Broccoli
- Brussel sprouts
- Sweet Potatoes
- Carrots
- Salt
- Pepper
- Garlic Powder
- Oregano
- Olive Oil
- Chicken Breasts
- Ginger/Garlic Paste
- Soy Sauce
- Corn Flour
- White Rice

Method:
- Grab a tray and brush with olive oil.
- Add the vegetables to the tray with a dash of:
- Salt
- Pepper
- Garlic Powder
- And Oregano
- Drizzle olive oil on top and pop it in the oven, gas mark 6. Let the veg cook and lets get on the chicken.
- Olive oil up a large saucepan and add the chicken breasts. Cook till the chicken is white in colour and the water burns off.
- Add:
- 1 1/2tsp Ginger/Garlic Paste
- Salt (to taste)
- Pepper (to taste)
- 2tsp Soy Sauce
- 2tsp Corn Flour
- 1tsp Oregano
- Stir well and let it cook on slow heat.
- Grab another pan and lets boil some white rice in water.

P.S. Don't forget to keep an eye on the veg, give it a stir so it cooks well if it isn't cooking feel free to increase the gas mark.

- Once the rice is boiled add it to the chicken and let it cook together for 5/10 minutes.
- Switch it off and dig in (served with the veg of course).

Let me reiterate how much I love soup and how much of a hero Indian soup is when your ill! This recipe goes way back in my family; passed down from my great grandma, to my grandma, to my mum and now to me; hopefully my own daughter in the future In Shaa Allah (god willing). This recipe reminds me of my second sister Aaishah; she loves her typical Indian soup and sometimes even pretends she has a cold just so that I would make it for her! So Aaishah if your reading this, I got you all figured out babe! Its nice to know that you can add a simple Indian twist which doesn't require much effort in a soup, so guys if you got a sister that's poorly or just wants a yum Indian soup this is the recipe for you!
Feeds: 7

Ingredients:
- 1 Whole Chicken cut
- Coriander Seeds
- 5 Pepper Corns
- 7 Pepper Cloves
- 2 Cinnamon Sticks
- Butter
- Olive/Sunflower Oil
- 1 Onion
- Fresh Coriander
- Green Chillies
- 4 Garlic Cloves
- Coriander Powder
- Cumin Powder
- Salt
- Turmeric
- Lemon

Method:
- Grab a large pot and add:
- Butter
- Olive/Sunflower oil (whichever you prefer)
- 1 Whole chicken cut into pieces
- Large pinch of coriander seeds
- 5 Pepper Corns
- 7 Pepper Cloves
- 2 Cinnamon Sticks
- Cook it all on medium heat till the butter has melted. Once melted, add the chicken and cook till white in colour.
- Whilst the chicken cooks, grab a blender and add:
- 1 Onion
- Bunch of fresh Coriander
- Green Chillies (depending on your spice levels)
- and 4 Garlic cloves
- Blend the mix together.

- Now back to the chicken, lets add:
- 2tsp Coriander powder
- 2tsp Cumin powder
- 2tsp Salt
- And a pinch of Turmeric
- Add the blender mix to the chicken too and stir.
- Cook it all on a slow heat and in the meantime fill the kettle to the top and boil the water.
- Add 2tbsp lemon and also add the boiled water to the chicken.
- Boil it all on fast heat.

The mix is pretty much done now its just a matter of enhancing the flavour, so let the soup boil on slow heat for about an hour or so (remember the longer you leave it to boil the better).
Try avoiding the desire to tuck in so early but serve whenever you are ready and garnish with fresh coriander leaves.
This taste amazing with tiger bread or any bread you prefer!

For those that know me well you'll know I love a good soup, especially in the winter! It is the most desirable thing, be it if your down with a cold and poorly or just feeling peckish for something warm and light. I genuinely winged it with this recipe. Momma was ill with a nasty cold and wanted soup but at the same time wanted it to be hot and sour! Talk about cravings! I had no idea what I was doing, I was on my own in the kitchen and everytime I made soup I had her in the kitchen with me. This was when I was new to cooking and would always rely on mum! So I was completely left alone with this! I rummaged through the cupboards to see what I could use, what I could work with and I saw Uncle Bens hot and sour szechuan soup sachets. I thought brilliant this will be easy. But then I started feeling experimental and I really wanted to create something unique and not merely rely on a sachet; when I get an idea I have to implement it. I used a bit of this and a bit of that and voila created a soup, which thankfully was up to my mums standards! So if you got a poorly mum and want her getting well soon why not try this soup and get the same reaction as mine, I promise it will be worthwhile.

Ingredients:
- Butter (tablespoon worth)
- Olive Oil (2 tbsp)
- Coriander Seeds (handful)
- Chicken Breasts (cut in small to average pieces)
- 1 Onion
- 3 / 4 Garlic Cloves
- 3 / 4 Fresh Green Chillies
- Fresh Coriander (a handful worth)
- Salt
- Coriander Powder
- Cumin Powder
- 2 Sachet of Szechuan Hot & Sour Cup Soup (or whatever soup sachet you desire)
- Soya Sauce (dark/light)
- Fresh Lemon

Method:
- Put butter, olive oil and coriander seeds in a pot and stir till the butter has melted.
- Add the chicken breast and cook on a medium to slow heat without a lid.
- Now grab a blender and add:
- 1 Onion
- 3 Garlic Cloves
- 3 Fresh Green Chillies
- And Fresh Coriander
- Blend together.
- Add the blended mixture to the chicken and lets add:
- 1tsp Salt
- 1tsp Coriander Powder
- And 1tsp Cumin Powder
- Keep it on fast heat and stir occasionally.
- Cook until the soup comes to a boil and whilst that's happening lets prepare the soup sachet.
- Grab the 2 Sachet of Szechuan Hot & Sour Cup Soup or your own choice and follow the instruction on the box.
- Add the mixture to the soup and keep on a fast.
- Slowly add more boiled water (optional, if you feel more water is required add more if not there is no need) and add 1 1/2tbsp Soya Sauce.
- Now lets add some lemon juice to bring some more flavour to it, slice about a quarter of the lemon and squeeze the juice into the soup.
- Keep it on a slow heat and leave to cook. I like to let my soup boil on a slow heat for a couple of hours but of course that's my own preference, if your really hungry you can serve as long as the chicken is cooked and the added masala is taste-able.
- As a final touch add some cut fresh coriander leaves. Remember the longer you leave it to boil the better. Serve when your ready.

Well who knew I could cook a curry! When I was little I would watch my mum in the kitchen cooking her curries for family parties and gatherings, I would always think to myself how on earth am I going to learn! I used to watch her and think to myself when I'm older and in my own home and hosting a meal I will just order from an indian takeout and dish the food out in a typical desi pot so it would look like I cooked it LOL. Thank god my mum taught me well because believe me takeouts certainly do add up and you all know how expensive it would be to order for big families! This chicken curry is one of my first meat curry I learnt to cook and I didn't think it could be so easy! I hope you all find this recipe just as easy as I did and won't need to ever order a curry out when you have guests round!
Feeds: 7

Ingredients:
- 1 and 1/2 whole chicken cut
- Sunflower Oil
- Coriander seeds
- 3 / 5 Whole Cardamom (how ever much you prefer)
- 5 peppercorns
- 7 Cloves
- 2 Large Cinnamon Sticks (broken in large pieces)
- 3 Large Onions sliced finely
- 1 Tin of Blended Chopped Tomatoes (or 4 large fresh tomatoes blended)
- Red Chilli Powder
- Cumin Powder
- Coriander Powder
- Chilli Flakes
- Turmeric Powder
- Ginger Garlic Paste
- Blended Green Chillies
- Salt
- Red Chilli Powder (canadian/kashmiri, optional)
- Fresh Coriander
- Largely cut potatoes or tin potatoes cut in half

Method:
- Lets grab a pot and add:
- Sunflower Oil
- Coriander Seeds
- 3 / 5 Whole Cardamom (how ever much you prefer)
- 5 Peppercorns
- 7 Cloves
- 2 Large Cinnamon Sticks (broken in large pieces)
- Add the sliced onions and cook all together till golden brown in colour.
- Add the tin of blended Chopped Tomatoes

(Guys remember this is to cook 1 and 1/2 whole chicken, if your cooking less then add smaller amounts. As an alternative to the tin of blended chopped tomatoes you can add fresh tomatoes or 4 large ones (chopped) in accordance to this recipe, but, if your cooking less meat I would advise 3 / 4 tablespoons depending on the amount of meat).

- Cook for 15 minutes on slow heat with a lid on, occasionally stirring.
Okay guys lets add a little spice to our life, add to the pot:
- 1 1/2tsp Red Chilli Powder
- 1 1/2tsp Cumin Powder
- 3 1/2tsp Coriander Powder
- 1tsp Chilli Flakes
- 1tsp Turmeric Powder
- 2 1/2 Large heapful tsp Ginger Garlic paste
- 1 1/2tsp Blended Green Chillies
- 2tsp Salt
- Red Chilli Powder (Canadian/kashmiri one, again this is optional)

- Again stir well and cook on slow heat with a lid on. Be sure to stir often so the masala doesn't burn.

(Have a little taste incase you need to add more spices, your all great chefs so trust your instinct when it comes to taste).

- Add Fresh Coriander to the masala.

(Chefs, if you feel like the masala is cooking too fast and is burning add a little water, about half a cup, this will slow it down and also stop it from sticking to the pan which means you don't have to keep getting up to stir).

- Add the meat once the masala is cooked.
- Leave to cook on slow heat with the lid on for 10/15 minutes.
- Add some lukewarm water (as much as you want it to be soupy) and Add the chopped potatoes too.
- Let this cook till the potatoes are soft and switch off.
- Garnish with fresh coriander and your good to serve.
This can be serve with roti/chappati or brown/white rice whatever your preference is.

(Quck tip! With curries it's always good to take your time and let the spices cook for longer to enhance and enrich the flavour, as my momma taught me 'the longer the better'!).

Hello my loves - So this recipe I actually created with my momma. We were both out shopping as you do at our local supermarket and came across this 'Uncle Ben's sweet and sour' jar. My mum and I have very similar taste buds, however my dad on the other hand is a very desi indian food lover! Literally to the point where he will only eat your basic roti/chappati and curries. We started thinking of a way of mixing this Uncle Bens jar up with something of our own and what better than to use our Indian cultural cooking! Together we created this recipe and it worked so brilliantly and our family loved it. Who knew what a bit of Indian spice can do but also keep something so simple!
This recipe is a special one, it was the first recipe and meal I cooked for my best friend Ammaarah (p.s she's also a blogger for fashion and lifestyle, give her a follow 'thatmaragirl). I cant wait for you all to try this out for your own family and cook it as a first meal for your friends too :)

Feeds: 10

Ingredients:
- Uncle Bens Sweet & Sour Sauce (purchasable from any local supermarket)
- 2 Medium Sized white Onions
- Sunflower Oil
- 2lb Chicken Breast (Washed and Cut into Medium sized cubes)
- 3 Large Tomatoes sliced and diced (4 if the tomatoes are small in size, I used vine tomatoes)
- Salt
- Ginger Garlic Paste
- Red Chilli Powder
- Cumin Powder
- Chilli Flakes
- Coriander Powder
- Blended Green Chillies
- Soy Sauce
- Fresh Coriander

Method:
- Finely slice the 2 onions and cook it in sunflower oil until it is golden brown in colour.
- Add the chicken prepped earlier to the pot. Let it all cook on a fast heat till the water burns off and the chicken is white in colour.
- Add the tomatoes and mix well and let it cook on slow heat for 10 minutes.
- Lets get spicy! add:
- 2tsp Salt
- 2 heapful spoons of Ginger Garlic Paste
- 1tsp Red Chill Powder
- 1tsp Cumin Powder
- 1tsp Chilli Flakes
- 2tsp Coriander Powder
- 1 1/2tsp Blended Green Chillies
- And Drizzle Soy Sauce over
- Stir well and let it all cook for 15/20 minutes (the longer the better) with a lid on and on a slow heat.
- Now add the Uncle Bens Sweet & Sour Sauce into the pot.
- Garnish with Fresh Coriander and let it cook for a few minutes thereafter turning the gas off.

Guys, personally I feel this goes best with boiled rice but the choice is yours. Hope you enjoy this. (Quick tip: Your all chefs so if you feel you want to add something of your own or extra masala you can do so, make it your own!).

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Creamy Chicken Pasta

Sweet Potato Pie

Chicken & Mushroom Pie

Lets go Mediterranean!!! - Mediterranean chicken stir fry

Oregano Chicken and rice with veg!

Trip back home - Traditional Indian soup

Soup Up - Szechuan chicken Soup

Add a little spice to your life ;) - Chicken Curry

Best of Both Worlds - Sweet & Sour Chicken

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