Chicken Curry

My sister just calls this simply “Chicken Curry” but to me it’s unlike any other chicken curry I’ve ever eaten in my life. The original recipe is from her ex-mother-in-law who brought it to Germany from the Philippines. It takes some time to make but oh, it’s so worth it!

The recipe is for 4 to 6 people.


1 1.5 – 2 kg free range organic chicken

Cook your chicken in :

water with
1 carrot, cut into large pieces
1 parsnip, cut into large pieces
¼ celeriac root or one celery stalk, cut into plarge ieces
some fresh curly parsley, leave whole
black peppercorns
1 clove of garlic, crushed
1 bay leaf

Fry your chicken in:
Peanut oil

For seasoning your curry:

curry powder
curcuma powder
ground cumin
ground ginger
ground lemongrass

Optional but I think most necessary (depending on how hot your want your curry!):
yellow or red curry paste

To add last to the chicken curry:

1 tin of coconut cream

Put into small bowls and onto the table before your serve your curry:

250gr cubed pancetta – fried and drained on kitchen paper
4 hard boiled eggs, cut into cubes
4 ripe tomatoes, washed and cubed and de-seeded. I add ½ tsp sugar and ½ tsp salt to the tomato pieces and ½ tsp of balsamic vinegar to bring out more taste of the tomatoes.
1 bunch of chives, best cut with scissors
1 small bag of dried roasted peanuts, chopped into smaller pieces. There is a really easy way to do that… place the peanuts into a big freezer bag and just bash it with a rolling pin. You’ll get big and small pieces.
mango chutney (and I also serve tamarind chutney)

Best served with

rice and naan bread

Cook the chicken in a big pot or in a pressure cooker (for about half an hour, depending how big your chicken is).
Once the chicken is cooked, take it out and let it cool down so you don’t burn your fingers when you de-bone it. Keep the chicken stock! Cut the chicken into bite size pieces.

Heat the peanut oil in a big pot and start frying some of the chicken meat. Sprinkle with curry powder and make sure you stir well as the meat easily sticks to the bottom of your pot otherwise. Add one ladle of chicken stock, stir and let the stock cook into the meat. Keep going until you have all your meat in the pot. Don’t put too much stock in as otherwise you will end up with soup!

Add the rest of the spices. It’s really difficult to say how much of each spice, you have to try and find out how it tastes. The bigger the chicken the more spices you’ll need. I usually start with one teaspoon of each and then add one tablespoon of curry paste to give it more heat.

Let it simmer on a really low heat while you start boiling the water for your rice. Once the rice is in the water, add a tin of coconut cream to your chicken curry. Stir well, season more if needed. Don’t let the curry get to the boil again!

Put the rice into the middle of your plate, add the chicken curry on top and then arrange all the other things around so you’ll end up with a very colourful plate.


Chicken in tomato and coconut with Thai spices

Empty Originally uploaded by abrinsky.
Did I tell you I got a slow cooker for Christmas? Best present ever! It’s so nice coming home, exhausted from work, in no mood for cooking and voila, it’s all done because you did it all in the morning and the cooker did the rest for you during the day! I forgot to take a picture of it and we ate it all because it was so good.
4 chicken thighs
4 chicken legs
3 carrots, peeled and cut into pieces
1 punnet of mushrooms, cleaned
1 stick of lemongrass
1/2 bunch of spring onions, chopped into inch long pieces
2 med. onions quartered
1 thumb long piece of fresh ginger, grated
2 garlic cloves, chopped
1 tin of chopped tomatoes
1 small carton of coconut cream
100ml soy sauce
juice of one lime
2 tbsp. honey
salt, pepper
2 tsp Schwartz Thai 7 Spice

Brown the chicken pieces in a hot pan, skin down first to release the fat, take them out and add all the chopped vegetables, onions and garlic into the pan. Make sure they don’t burn but just brown. Add the grated ginger and deglaze with soy sauce and the lime juice. Add the honey and stir. Add the chopped tomatoes and the spices. Put the chicken pieces with the lemon grass into the slow cooker and add the contents of the pan. Slow cook for six to eight hours. Half an hour before you want to eat add the coconut cream and stir everything. By now the chicken should fall off the bones.  I served it with a green salad and couscous.

Coq au Riesling

This is a Nigella Lawson recipe and I can highly recommend it! It’s easy to make, has few ingredients and tastes wonderful!
2 tbsp garlic oil
150g/5¼oz bacon lardons
1 leek, finely sliced
12 boneless, skinless chicken thighs, cut into bite-sized pieces
3 fresh bay leaves
300g/10oz oyster mushrooms, torn into strips
1 x 75cl bottle Riesling wine
salt and freshly ground black pepper
dash double cream
1-2 tbsp chopped fresh dill to serve
buttered noodles to serve

Heat the oil in a large wide pan and fry the lardons until crisp. Add the sliced leeks and fry for 1-2 minutes, until softened. Add the chicken, bay leaves, mushrooms and wine. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat, cover the pan and simmer gently for 30-40 minutes. Stir in the double cream for the last few minutes of cooking time. To serve, sprinkle with dill and serve with buttered noodles.

If you don’t have garlic oil, just use a small piece of butter and a small dash of olive oil in a pan, throw a finely chopped clove of garlic in and simmer on low heat for a few minutes to allow the garlic to infuse the butter and oil. That way the butter won’t brown and the garlic won’t burn.

Coronation Chicken

The recipe originates from the coronation of Queen Elisabeth II in 1953 but I have based mine loosely on the recipe of my friend Chris who puts carrots into his coronation chicken. A lot of people put raisins or sultanas into it (shudder), I don’t. I put pineapple into mine.
Here is the recipe for a small bowl, enough for one person for lunch:

1 grilled chicken breast
3 slices of tinned pineapple
1 grated carrot
1 big dollop of light mayonnaise
1 tsp of curry powder (do not use turmeric or otherwise it will taste bitter)
1 pinch of cayenne pepper
1 tiny dollop of ketchup
salt and pepper to season

Cut the chicken breast into small pieces and put into a bowl. Add the grated carrot, mayonnaise and the rest of the ingredients and mix well. I also put a little bit of juice from the pineapple to it to make it a touch creamier.
This is an ideal sandwich filler but also goes well with a baked potato for example.

Roast Chicken Thighs and Potatoes with Lemon and Rosemary

Lemon Rosemary Chicken Originally uploaded by jcarwash31.

This is such an easy dish, you basically throw everything into one big pot and roast it in the oven.
Ingredients for 4 people:
  • 6 large potatoes, peeled and halved
  • 1 lemon, quartered
  • 1 pack fresh rosemary
  • Generous pinch of chili salt
  • 200ml white wine
  • 8 fresh chicken thighs
  • Saltfreshly ground black pepper
  • 4 tbsp. olive oil
  • 1 tbsp. runny honey
  • juice of one lemon
  • 150ml double cream
  • 2 tsp. powdered vegetable stock
  • 1 tsp. dried thyme
  • potato or corn flour to thicken gravy if needed

Preheat the oven to 200°C, gas mark 6. Pre-boil the potatoes for about 8 minutes so they are still slightly undercooked. In the meantime mix the olive oil, honey, lemon juice, chili salt and pepper together and marinate the chicken thighs in it.

Place the potatoes in the roasting tin and tuck the lemon pieces in between. Place the rosemary sprigs between the potatoes, then season and pour the wine over.

Arrange the chicken thighs, skin-side up, on top of the potatoes. Cook for good 45 minutes or until the potatoes are tender and the chicken is thoroughly cooked, make sure the juices run clear when you stick a fork into the chicken.

Take the chicken and potatoes out and pour the sauce with the lemon quarters and rosemary through a sieve into a pot, bring to boil, then add the double cream and whisk everything together. Season with the vegetable stock, thyme and some more black pepper.

I served green asparagus with it.

Frannie’s chicken

At least that’s how my friend Sandy G. calls it. I know it’s not the most colourful plate, rather colour coordinated and I would have never taken a picture of it had it not been for my other half who said, maybe people can see how nice it tasted 😉

Ingredients for 4 people

1 medium sized chicken
2 leeks cut into inch size pieces
4 carrots, cut 2 into bigger pieces and 2 into smaller ones
1 parsnip, finely chopped
¼ celeriac root. finely chopped
2 cloves of garlic, peeled
5 peppercorns
1 bay leaf
1 ½ pints of vegetable or chicken stock
1 red chili
salt, pepper, paprika

Rub salt and pepper into the chicken and sprinkle with paprika. Place it into the middle of a roasting pan and add the chopped vegetables, peppercorns, bay leaf and garlic. Pour the stock around and place the roasting pan onto the middle shelf in the oven, gas mark 5-6 for an hour. The chicken is ready when you can slightly turn the leg and clear juices run out.

For the gravy, I mash all the finely chopped vegetables and the stock through a funnel sieve, season to your own liking and cook for good ten minutes on the stove on the biggest flame to reduce it slightly. If you want your gravy thicker you can use corn or potato flour for this (put 1 tbsp. flour into a cup, add some cold water, whisk and then stir it into the hot gravy).

I serve roast potatoes with it.