The Filling Station, Cooking recipes Options

[K.]

I thought a thread for those of us whom like to cook

So the theme of this thread is basically sharing of cooking recipes, and poss feedback on other people's contributions, if possible when making replies please at least try to include a recipe of your own as to keep the thread going

Ok I guess I'll start with a little something thats been in my family for a few generations.......

K's CHICKEN CURRY - Tandoori (style) Chicken

Ingredients:

Up to 4 Skinless Chicken Breasts (1 Breast = 1 Portion)

175ml Natural (plain) Low Fat Yogurt

1 Teaspoon of Garam Masala

1 Teaspoon of Ginger Pulp (cut a finger off a root, trim the exterior off so that you are left with a 2cm cube and then pulp it).

1 tsp Garlic Pulp (a good 3 or 4 cloves pulped).

1 – 1½ Teaspoon Chili Powder – OPTIONAL to taste.

¼ Teaspoon of Turmeric

1 Teaspoon Ground Coriander

1 Tablespoon of Lemon Juice

1 Teaspoon of Salt

A few drops of red food coloring – OPTIONAL (Depends if you really care if it looks authentic Tandoori or not. Real Tandoori is red due to the clay ovens they use I think... I sure as hell will stick to my nice modern fan oven)

2 Tablespoons of Corn Oil

Equipment:

1 Large Bowl

1 Suitably Sized Oven-proof Dish (you will need to be able to lay the chicken breasts top to tail next to each other snugly)

A Sharp Knife

A Chopping Board

Cooking Instructions:

1.MAKING THE MARINADE
Mix together the Yogurt, Garam Masala, Ginger, Garlic, Chili Powder, Turmeric, Ground Coriander, Lemon Juice, Salt, Red Food Coloring and Corn Oil. Mix well.

2.SCORE THE CHICKEN
Take your sharp knife and first separate the smaller fillets on the underside of the breasts. Then score both the main breasts and mini fillets diagonally, nearly through to the other side but not quite. This will give the maximum absorbs ion of the marinade.

3.MARINATION
Place all the chicken into the marinade, making sure all the chicken is coated... try to leave a layer of marinade covering all the chicken in the bowl. Cover with cling film (if you care... ie if you have other things in your fridge you don't want to be tainted by the curry scent) and place in the fridge for at least 3 hours.

4.COOKING
Preheat your oven to 240 degrees (225-230 degrees for fan ovens). Whilst preheating the oven move the chicken breasts from the marinade to the oven-proof dish, carefully lifting them up out of the marinade and letting them drip the excess off back into the marinade (this is important as you only want to coat the chicken not drown it in the marinade). Place the breasts and fillets top to tail and snug in the dish. Whack it in the oven for about 25 minutes and sit on your ass in front of the telly!

5.SERVING
Once cooked you can dish up... either with Fresh Mixed Salad Leaves, Lime Wedges and Chopped Tomatoes, Into Large Rolls, Over Rice or with just Naan Bread and Honey & Pepper Yogurt Dip.

6.BE AMAZED AT THE LACK OF EFFORT


Additional note!

I discovered something amazing! If you mix up the yogurt and the spices but leave out the oil until you've coated the chicken in the bowl and then add the oil and roughly mix it between the chicken bits... It makes it cook richer in flavour because the yougurt sticks and marinates deeper... the oils only added to help it cook and not burn in the oven so it just sits around the chicken as it cooks... BLOOMIN MARVELOUS! MMMMMMMM. Oh and I used 3/4 tsp of ground ginger instead of root but that had minor effects.

hope you all enjoy this

props to Aki for the idea