Rajahs Chicken For Lunch Recipes

INDIAN CHICKEN CURRY (URBAN RAJAH)

Steps:

• For the marinade, mix the yoghurt, salt, turmeric and the chopped chillies. Chop up or joint the chicken and coat it in the marinade and leave covered to stand at room temperature for an hour (to prevent it from splitting when cooked). Chop the onion and tomatoes into small chunks and reserve. In a large pan over a medium melt your ghee or butter until it begins to sizzle, and pop in the coriander and cumin seeds plus the cardamom, cloves, a little salt and onions, frying until the onions brown a little.
• Next, drop in the ginger and garlic and cook for approximately 5, gently stirring then add the chopped tomatoes and garam masala, stirring for another 5 minutes or so until the mix is bubbling gently and on the verge of being a little sticky. Now it's time for the chicken to join the party, (but hold back 2 tbs of the yoghurt mix) so add the pieces and fry on high for 3/4 minutes until the meat has turned from raw to white. Turn the heat down to low, cover and cook for a further 25 minutes, adding a little water to stop it from sticking, check regularly and fold in the rest of the yoghurt after 10 minutes. Keep an eye on this dish and make sure that you regularly stir it to keep the yoghurt from splitting. Either serve straight away, (or keep for the next day, tends to taste better) garnishing with coriander.
• Ravish the chicken curry with rice or chapattis.

LIGHT LEFTOVER CHICKEN LUNCH

Steps:

• Bring water, rice, lentils, 1 tablespoon olive oil, and salt to a boil in a pot over medium heat. Cover and simmer until rice is tender, about 20 minutes. Remove from heat. Stir in soy sauce. Keep covered.
• Microwave peas on high in a microwave-safe bowl until partially thawed, 20 to 30 seconds.
• Microwave chicken on high in a microwave-safe bowl for about 45 seconds. Mix in peas and cinnamon.
• Coat the bottom of a serving dish with 2 tablespoons extra-virgin olive oil. Sprinkle black pepper on top. Fill dish with the lentil-rice mixture, the chicken-pea mixture, and ginger; toss until evenly distributed.

RAJAH'S CHICKEN- FOR- LUNCH

Steps:

• Heat oil in frying pan over medium heat
• Add minced garlic and stir-fry for about 30 seconds - don't burn the garlic! Add chicken and hot pepper flakes and stir-fry until meat changes colour but is not cooked through
• Remove chicken from heat
• In food processor,rough-chop cashews, apricots and raisins
• Add orange juice, soya sauce and curry powder
• (To make your own curry powder combine equal parts ground coriander, ground cumin, ground pepper, turmeric and ground ginger
• Sore in screw-top jar
• ) Whirl to combine
• Add cooked chicken to mixture in processor
• Chop to chunky paste
• Refrigerate chicken mixture for 1 hour
• Preheat oven to 350*F
• Brush 4 sheets of phyllo with melted butter and sprinkle each sheet with chopped basil
• Layer 4 sheets on top of each other
• (Keep phyllo not being used covered under a damp cloth
• )
• Cut the phyllo in half and place one half over the other
• Place phyllo in the bottom of a greased 9x13-inch baking pan and trim the edges if needed
• (I use scissors
• )
• Lightly spread the phyllo with one-third of the chicken mixture - about 1-1/2 cups
• Repeat the above twice more with another 4 sheets of phyllo, just lightly placing the next layer of pastry on top of the chicken mixture
• Finish with the last four sheets of phyllo
• Top off by brushing the top with remaining melted butter
• Score top layer of pastry into 4 portions
• Bake for 35-40 minutes, until an even, golden-brown
• While baking is in the oven, combine white wine and maple syrup in a small pan
• Simmer for approx 10 minutes, then remove from heat
• Allow to cool to room temperature
• On removing from oven, and while dish is still hot, pour wine syrup over-all to coat
• Cover and refrigerate overnight
• To serve, cut through scored lines
• Serve cold with a dab of chutney on top, a green salad on-the-side, and a glass of the remaining white wine