Chicken Korma

This recipe is as delicous as it gets: aromatic, nutty, creamy and very mild for those who dont like the heat.

Restaurant style chicken korma at home!

You will need:

1.5 tablespoon minced ginger

1 tablespoon minced garlic

2 chicken thighs fillets – fat and sinew removed + cubed

one large onion- finely chopped

2 tablespoons of coconut milk powder (more or less to taste) – You can substitute with dairy cream.

4 heaped teaspoons sugar (more or less to taste)

2 teaspoons each freshly ground cumin and corriander powder

3/4 – 1 teaspoon turmeric powder

1.5 – 2 teaspoon garam masala powder

1/2 a cup of finely ground cashew nuts or almonds

Approx 3 tablespoons Baba’s Korma Curry powder (if you do not have this, increase the amount of spices listed above in the same ratio, eg double until desired flavour is achieved)

Fried cashew nuts and sultanas to serve (approx 2 cashew nuts and 4 sultanas per serve)

To make:

Heat 3 tablespoons (or more) of oil in a pan and fry off onions until soft and lightly golden then add the ginger/garlic. Cook on medium heat while stirring for about a minute.

Add chicken pieces and stir fry until almost cooked. Add Curry powder and cook for a minute to toast the spices. Do not burn.

Add  spices, half the sugar, ground nuts and cook on a gentle medium heat until fragrant and thickened. Only add a touch of water if necessary because you want a thick sauce.

Season with salt and check if any more sugar is needed (it shouldnt be sickly sweet, just a delicate sweet flavour). Add more spices in the same ration or a sprinkle of garam masala at the end. You know it is ready when the sauce starts to dry up a bit on the bottom/edges and the oil begins to serparate from the gravy. This makes the sauce more intense in flavour, but make sure you stir regularly and do not let it burn.

Finish by adding desired amount of thin cream or coconut milk powder/or cream. Mix well

Serve hot with rice, rotti or puttu!

If made correctly it will surely become a home favourite!


Make sure your spices are fresh ( i freshly grind my cumin), or else you risk your curry being bitter.


Creamy Mushroom and Chicken Risotto

I’ve been busy.. really busy

My son has always been a terrible sleeper and it started to take it’s toll on me. Anyone else know of 8 month olds who only sleep for 45 mins and declare war on anyone trying to put them down for a nap?

Last week a friend recommended I read a baby sleep help book: The no cry sleep solution (by Elizabeth Paintley). So I made a trip to the local library but couldnt resist gravitating towards the cookbook section after picking up the book.. In the very limited time I have every few days, I sit and study.. so stay tuned for some awesome recipes, tips and techniques!

Now for a recipe. Mushrooms are great in the cooler weather, and this recipe is easy to whip in no time

You will need;

1.5- 2 cups arborio rice

1 chicken breast or thigh: diced or sliced

4 button mushrooms: sliced or chopped

one medium onion: finely diced

one stalk of celery: finely diced

3 cloves of garlic: minced

one tablespoon dry oregano (or any other herb of your choice)

salt and pepper to taste

Chicken stock (i make my own while prepping the food: I use scrap bits of chicken, celery, onion and carrots. By the time I am done prepping the food the stock is hot and ready to use) – You can use water instead.

Parmesan cheese to serve

To make:

Saute onion and celery on medium heat in some olive oil until it is soft and picks up some golden colour

Add chicken and cook through. (if using chicken breast and you want it moist, remove after this step)

Add rice and stir in well for a minute.

Add stock, one ladel-full at a time, stirring until absorbed.Scrape any dry bits off the bottom and mix through. Maintain a medium heat.

Repeat until rice is cooked through and creamy. Halfway add the mushrooms, garlic and seasonings.

Enjoy with ha generous shaving of sharp parmesan cheese.



You can make this without chicken

You can add some cream- but I like mine without.

The risotto flavour is based on how well you cook the onion/celery/chicken at the start. so take your time!

Chicken ‘Satay’ with Veg Jasmin Rice.

It has been stinking hot here in Melba for the past few days.. Nearing 40 deg C.

I’ve noticed my cooking has changed to suit the weather.. no curries or slow cooked food, especially with an electric stove-top  that retains its heat for a longggg while.

I made this dish last weekend. The reason why I didnt call this satay chicken is because I couldn’t find any bamboo skewers and really couldn’t be bothered for just good looks 🙂

Anyway. Super easy dish to make, perfect for this kind of weather; marinate the chicken and cook for a few mins when it’s time to eat.


For the chicken:

2 medium chicken breasts, sliced into thin strips (you can bash a bit to tenderise, but I don’t)

3/4 tsp turmeric powder

pinch of chilli powder (to taste_

one minced clove of garlic

2 tablespoons brown sugar (can use honey or normal sugar)

2 tablespoons soy sauce (I use Maggin seasoning sauce)

salt to taste

sesame oil for cooking (can use any other mild tasting oil)

Kecap manis and lemon to serve

To cook:

Mix all ingredients together and allow to marinate for at least an hour (the longer the better)

When ready to cook, heat a little bit of oil in a skillet or non-stick  pan and add chicken pieces. Do NOT overcrowd the pan or turn too much. You want to turn only when the bottom side is cooked and picked up some colour. This way  you get a beautiful flavour without using a bbq.

Turn and cook the other side.

Serve with a drizzle of kecap manis and squeeze of lemon juice.

For the veg rice:

Chicken stock (i use the water I poach chicken in)

1 spring onion- sliced

2 cups jasmin rice

1/4 cup each diced carrots, peas and corn

1 small clove of garlic – minced

salt and black pepper to taste

To make:

Bring veg to boil in the stock with garlic and spring onions. Season well. Add pre-soaked and washed rice and cook according to packet instructions.

Indochinese Chilli Chicken – Take 2

I’ve blogged about this in the past, but have refined the recipe further, so decided to post it up again.

This dish is really tasty and I find it perfect for the warmer months.

You will need:

2 chicken thigh fillets – fat removed and cubed

1 green capsicum and 1 red capsicum – chopped into large pieces

1 stalk of celery – finely diced

1 medium onion – cut into thin wedges

2 spring onions – chopped

1 clove of garlic – mined

approx 3 tablespoons sweet soy sauce

1/2 teaspoon ground corriander

3 tablespoons chilli sauce (i use shark brand)

1 tablespoon corn starch mixed well with a couple of tablespoons of water to form a milk like liquid

1 tablespoon vinegar (optional)

To make:

Cook chicken in a couple of tablespoons of oil in a hot pan. Add celery, corriander  and garlic half way through cooking. Stir a bit for a minute, then add capsicum and onions. Season well.

Allow to cook while stirring, then add soy sauce and chilli sauce one tablespoon at a time until desired flavour is achieved. Add vinegar and some water to make a thin sauce. At the end add the corn starch mix to thicken the sauce. Cook until the cornstarch thickens. Add spring onions at the end.

Serve with steamed rice and enjoy!


Sauce measuremenrs are just a guide, you will need to taste as you go.

Always err on the side of less than more, taste and add more if necessary.

Add more water if you want more sauce, or more cornstarch if you want a thicker sauce.

Always premix the cornstarch with water before adding to your dish. It will go lumpy if you add it directly to the hot pan.



‘Bombe’ Biriyani

No i didnt mean Bombay..

This is a clever way of using left over curry and plain rice. You dont even need to use the stove.

Place about 3/4 cup of plain cooked rice in a deep bowl. Press along the edges so it  forms a ‘cup’ inside the bowl.

Places some curry inside this cup, sprinkle some chopped corriander and then cover with some more rice. Even out the surface.

Microwave for about 3-4 minutes depending on the temperature of the curry and rice.

Flip over onto a plate and serve with mint yogurt on the side.

Dig in and enjoy!

A variation is to sprinkle a very tiny of red food colouring before adding the curry, this will give a more authentic look.

Chicken Yogurt Curry

I am sure this dish has a proper name.. but i dont know it 🙂

You will need:

2 thigh fillets – cubed into desired size and fat/skin removed

1/2 cup plain yogurt

2-3 tablespoons Laziza Sindi Biryani paste, or your favourite curry powder

1 green chlli -optional

2 tablespoons minced ginger

1 large onion- thinly sliced

fresh or dry mint – 1/2 tablespoon – optional

To make:

Fry onion in some oil  on medium heat until lightly golden, add chilli, ginger and spice paste until fragrant. Add chicken and lower heat.

Smooth out the yogurt with a few tablespoons of water and add to the chicken. Allow to cook on low heat until chicken is cooked.

Add more water if necessary to achieve desired thickness.

Enjoy with steamed rice or indian bread.

Simply Delicious!




Mexican Inspired Rice

Capsicums these days are cheap and of great quality. I’ve been enjoying many dishes these days with them as the main flavour.

To me capsicums, tomatos and corn just scream out MEXICAN!

You will need:

2 cups rice – soaked

2 large ripe tomatoes (i only used one because i needed the other for my salad) – finely chopped or pureed.

2 small green and red capsicums – chopped

2 chicken thigh fillets- fat and skin removed – cubed

3 cloves of garlic – minced

one large onion – finely diced

1.5 tablespoons corriander powder

0.5 tablespoon cumin powder

3 teaspoons sweet paprika

chillis or chilli powder (optional)

2 tablespoons dry oregano

1 cup peas and corn

To make:

Saute onions, capsicum, garlic and chicken in some oil until fragrant. Add spices and stir until fragrant.

Add tomatoes and cook until softened. Add enough water to cook rice, add vegetables and season well. Add rice and cook.

Serve with tangy avocado/toaato salsa. Enjoy!


You can add more tomatoes or tomato paste for more intense colour and flavour

Tandoori Chicken

Tandoori Chicken is a  healthy, delicious and easy way to make chicken. It can be cooked in a hot oven on the bbq or if in tandoor oven if you are fortunate enough to own one!

You will need:

1 kg chicken pieces (breast or thighs – cubed with skin and fat removed)

1 tablespoon each minced ginger and garlic

3 tablepsoons tikka masala powder (more or less to taste)

enough yogurt to form a paste that just coats the chicken in a thin film (approx 1/2 cup)

A few tablespoons of lemon juice (optional)

salt and pepper to taste

pinch of red food colouring (optional – found at most indian stores)

To make:

Mix all ingredients together an allow to marinate for at least an hour if you have time.

Once ready skewer onto skewers and remove excess marinade. It should not be too wet.

Bake in a very hot preheated oven until well done.



Chicken Chickpea Curry

This is a quick and easy recipe for chickpea curry. You can cook the chickpeas yourself, or use canned if you are in a hurry. Either way, this recipe will not dissappoint.

You will need:

1 chicken breast (or chicken thigh fillets) – skin and fat removed – cubed

1 large onion- thiny sliced

1/2 teaspoon whole corriander seeds- crushed (optional)

2 tablespoons madras curry powder (or any one you like)


1 can of chicpeas

To make:

Fry onions in some oi (approx 1/3 cup) l on medium heat until lightly golden. Add spices and stir until fragrant. Add chicken and stir fry until almost cooked.

Add chick peas and 1 cup of water. Cook uncoverd until reduced if you are in a hurry, or reduce the heat and cover and cook slowly until the chickpeas are softened and the curry has thickened if you have some extra time (this will result in a more intense flavour). Add more water when necessary. Season well

Serve with steamed rice, paratha or bread of your choice. Enjoy!


  • Freshly chopped green chilli and corriander compliment this tasty dish

Chicken and Potato Pakora

This recipe is for very delicious pakoras. They are a deep fried indian/pakistani apetiser.

You will need (makes approx 12 pakoras)

2 cups besan flour (chickpea flour)

approx 2/3 cup water

1/4 teaspoon baking powder

1 medium chicken breast – chopped into  1.5 cm cubes (skin and fat removed)

1 large potato (boiled until just cooked) and chopped into 1.5 cm cubes

1 large onion- thinly sliced after cutting in half

1 teaspoon whole corriander seeds- crushed

2 tablespoons madras curry powder (yellow all purposes curry powder)

salt and pepper to taste


To make:

Saute onions in some oil until soft. Add chicken pieces and fry until just cooked. Add spices fry off for a minute until fragrant but not burnt. Add potato pieces and stire until well combined. Season well.


Add the besan flour, baking powder and enough water to make a thick paste. Adjust seasoning if necessary.

Heat oil in a deep pan for deep frying. Do not have the oil too hot or else they will burn on the outside and remain raw on the inside.

Deep fry heaped tablespoons of the batter for a few minutes, rotating if necessary until deep golden in colour and cooked all through.

Serve with some chutney or chaat masala and enjoy!



  • Make sure your oil temperature is ok by doing an initial test batch. If it changes colour too quickly and remains raw on the inside you need to reduce the heat. If it takes very long to sizzle the the heat must be turned up.
  • It is ok if some of the chicken and potatos become mashed while mixing.
  • You can add freshly chopped corriander and chilli to the batter for a different flavour.