Curried Chicken Parcels Recipes Recipe For Chili

CURRIED CHICKEN PARCELS

Steps:

• Heat the oil and fry the onion, butternut squash and sweet potato for about 10 minutes.
• Add the chicken and fry until browned on the outside and nearly done.
• Add the curry paste and coconut milk and simmer for another 10 minutes.
• Take the pan of the heat and stir in the corriander.
• Roll out the pastry and cut out four 17 centimetre circles.
• Divide the filling between the pastry circles.
• Beat the egg and brush the edges of the pastry circles.
• Fold the pastry over to form a semi-circle and seal the edges by pressing them down with a fork.
• Brush the tops of the parcels with the rest off the beaten egg and sprinkle with the poppy seeds.
• Chill in the fridge for half an hour (I never really bother with this) and then bake in a pre-heated oven (200 C, 400 F or Gas Mark 6) for about 30 to 40 minutes until golden.

PECOCHOC COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine baking soda, baking powder, salt, flour and instant coffee in a mixing bowl.
• Cream the butter with the brown and white sugar until fluffy. Beat in eggs, milk and vanilla extract. Gradually add flour mixture to the butter mixture and beat well. Stir in the chopped pecans and chocolate chips; mix well to blend. Drop cookies by tablespoon onto an ungreased cookie sheet.
• Bake for 15 minutes or until cookies are golden in color.

CHINESE CHICKEN PARCELS

Steps:

• Remove and discard the core and outer leaves from the cabbage, undo the remaining cabbage leaves and place them in a pan of salted boiling water for 2 minutes to soften. Cool them in a bowl of cold water, drain and put to one side.
• In a food processor, whizz up your garlic, ginger, spring onions, coriander, chilli and fish sauce with a good pinch of salt. Then add the chicken, water chestnuts, lime zest and juice and sesame oil and pulse until you have a minced meat consistency.
• Place a heaped dessertspoonful of the flavoured mince on to one end of each cabbage leaf. Fold it up and tuck in the sides, then roll up. Rub a bamboo steamer, colander or normal steamer with a little olive oil and place in the cabbage parcels. They may try to unfold themselves, but once you start putting them next to each other they will hold in place. When they're all in, sit the steamer over a pan of boiling water, making sure the water doesn't touch the parcels and that it's just the steam that's cooking them. Put a lid on top and steam for about 6 minutes until cooked. If you're worried about the cooking time, take one of the parcels out and cut it in half to make sure that the heat has penetrated and that they're cooked.

CHILLI CHICKEN CURRY

Steps:

• Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.
• Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.
• Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.
• Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.