Ingredients
Chicken tikka
800 g skinless, boneless chicken thighs, cut into cubes (3 cm)
1 tsp Kashmiri chili powder
¼ tsp ground turmeric
1 tsp salt
¼ tsp ground cinnamon
2 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala (see Tips)
1 tbsp brown sugar
1 tbsp garlic paste (see Tips)
1 tbsp ginger paste (see Tips)
1 tbsp tomato paste
100 g natural yoghurt
Masala
40 g ghee (see Tips)
1 – 2 brown onions (approx. 180 g), cut into quarters
2 tsp ginger paste (see Tips)
1 tsp garlic paste (see Tips)
6 cardamom pods (green)
1 tsp fenugreek seeds
½ tsp ground turmeric
1 tsp Kashmiri chili powder (optional)
100 g pouring (whipping) cream
60 g tomato paste
1 tsp brown sugar
1 – 2 pinches salt
1 – 2 pinches ground black pepper
fresh coriander, leaves only, for garnishing
Preparation
Chicken tikka
1. Place a bowl onto mixing bowl lid and weigh chicken into it. Set bowl aside.
2. Place all remaining Chicken tikka ingredients into mixing bowl and blend 10 sec/speed 9 or until a smooth paste. Transfer into bowl with chicken and stir well to coat. Cover with plastic wrap and place into refrigerator to marinate for a minimum of 20 minutes or overnight. Clean and dry mixing bowl.
Masala
1. Place ghee into mixing bowl and heat 3 min/120°C/speed 1.
2. Add onion, ginger paste and garlic paste and chop 3 sec/speed 7.
3. Scrape down sides of mixing bowl with spatula and cook 10 min/100°C/speed 1.
4. Add cardamom pods, fenugreek seeds, turmeric, chili powder (optional), cream and reserved chicken with marinade and cook 4 min/100°C/speed .
5. Add tomato paste, sugar, salt and pepper and cook 15-20 min/90°C/speed 1, without measuring cup, until sauce has thickened and chicken is cooked through.
6. Transfer into a serving bowl. Garnish with coriander and serve warm.
Useful Items
bowl, plastic wrap, refrigerator, serving bowl
Tips & tricks
· Chicken tikka masala is one of Britain’s most popular curries. Although it’s origins are uncertain, India, Scotland (Glasgow) and the UK (Birmingham) all claim to have created the dish.
· To make your own garam masala, garlic paste, ginger paste and ghee, please refer to the recipes on Cookidoo®.
· You can serve this with rice, bread, chutney or your favorite side. We served ours with rice.
Ingredients
30 g Parmesan cheese, cut into pieces (3 cm)
6 – 8 chicken thighs, skin on, bone in
1 – 2 tbsp paprika, to taste
sea salt, to taste
ground black pepper, to taste
3 garlic cloves
20 g unsalted butter, plus an extra 2 tbsp
120 g double cream
1 lemon, freshly squeezed (approx. 40 g)
1 tsp dried thyme
2 tsp Chicken stock paste (see Tips)
200 g water
60 g fresh baby spinach leaves
Preparation
1. Place Parmesan into mixing bowl and grate 10 sec/speed 7. Transfer into a bowl and set aside.
2. Place chicken into a bowl, then season with paprika, salt and pepper. Combine to coat on all sides of the chicken and set aside.
3. Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
4. Add 20 g of the butter and cook 40 sec/50°C/speed 4. Scrape down sides of mixing bowl with spatula.
5. Add cream, lemon juice, thyme, chicken stock paste, water and grated Parmesan, then cook 18 min/80°C/speed 2, without measuring cup.
6. Add spinach and stir with spatula.
7. Preheat oven to 200°C.
8. Place a cast iron dish with 2 tablespoons of butter over a medium-high heat. Add chicken to pan and sear on both sides, until browned. Pour cream and spinach sauce over chicken.
9. Bake for 35 minutes (200°C) or until chicken is cooked through. If desired, skim off any excess fat. Serve immediately with your choice of sides (see Tips).
Useful Items
bowl, oven, cast iron casserole dish
Tips & tricks
· To make your own Chicken stock paste, see Cookidoo® for the recipe.
· Recipe based on contribution by Lala’s Kitchen. Lala likes to serve with steamed broccoli and cauliflower rice. See Cookidoo® for recipes and inspiration.
Ingredients
4 oz Parmesan cheese, in pieces
3 garlic cloves
2 oz extra virgin olive oil
28 oz canned diced tomatoes
20 fresh basil leaves, plus extra to garnish
1 tbsp sugar
1 tsp salt, plus extra to season
¼ tsp ground black pepper, plus extra to season
4 chicken breast fillets, boneless, skinless
4 oz panko bread crumbs
3 oz all-purpose flour
2 large eggs
vegetable oil, to fry
4 slices mozzarella cheese slices
cooked pasta, to serve
Preparation
1. Line two baking sheets with parchment.
2. Place Parmesan cheese into mixing bowl and grate 6 sec/speed 10. Transfer to a plate and set aside.
3. Place garlic and oil into mixing bowl and chop 2 sec/speed 5.
4. Add tomato, basil, sugar, 1 tsp salt, and ¼ tsp pepper, place simmering basket instead of measuring cup onto mixing bowl lid and cook 45 min/212°F/speed 1. Meanwhile prepare chicken. Dry chicken breasts with paper towel and season with salt and pepper. Flatten chicken with a meat mallet or heavy bottom pan to a ½ inch thickness. Once sauce has cooked, carefully remove simmering basket and set aside.
5. Place plate with grated Parmesan onto mixing bowl lid, weigh in bread crumbs, mix to combine and set aside.
6. Place a separate plate onto mixing bowl lid, weigh in flour and set aside. Crack eggs into a bowl, whisk to combine and set aside.
7. Press to coat each piece of chicken in flour, then dip in whisked egg, and finally coat with Parmesan mixture. Place coated chicken fillets approximately 1 inch apart on a prepared baking sheet and set aside.
8. Place a large oiled frying pan over med-high heat. Once pan is hot, add chicken to frying pan being careful not to overcrowd the pan. Fry until chicken is cooked through and golden brown on both sides (approx. 2-3 min. per side). Meanwhile, preheat oven to 400°F.
9. Transfer fried chicken onto second baking sheet. Repeat with remaining chicken. Lay a slice of cheese over each chicken piece and bake 5-10 minutes (400°F), until cheese has melted.
10. Arrange pasta on a serving plate. Spoon reserved tomato sauce over pasta, top sauce with chicken, garnish with basil leaves and serve with any remaining sauce.
Useful Items
baking sheets, parchment paper, paper towel, large frying pan, meat mallet, serving plate, cling wrap, oven
Tips & tricks
· Pounding the chicken breasts with a mallet or rolling pin helps to break up the tissue and it makes it more tender.
· To keep chicken crispy, cook the coated breasts in very hot oil in a single layer.
Ingredients
300 g chicken meat, boneless and skinless, sinew free (from approx. 500 g chicken legs), cut in pieces (3 cm)
200 g mixed white vegetables, washed, peeled (e.g. celeriac, onion, garlic, leek), cut in pieces (2-3 cm)
4 sprigs fresh mixed herbs (e.g. rosemary, thyme, parsley), washed, leaves only
1 dried bay leaf
1 clove
5 coriander seeds
Preparation
1. Place chicken in mixing bowl and mince 5 sec/speed 7. Transfer to a bowl and set aside.
2. Place mixed white vegetables and mixed herbs in mixing bowl then chop 10 sec/speed 5. Scrape down sides of mixing bowl with spatula.
3. Add bay leaf, clove, coriander seeds and reserved minced chicken then, with simmering basket in place of measuring cup, cook 25 min/Varoma/speed 2. Mixture will thicken and become fairly dry.
4. Insert measuring cup and blend 1 min/speed 4-7, increasing speed gradually, stopping to scrape down sides and lid of mixing bowl with spatula as necessary.
5. Transfer to clean ice cube trays (see tips), then leave to cool before covering and freezing (see tip). Once frozen, pop cubes into a freezer bag and leave in freezer, defrosting fully when needed.
Useful Items
ice cube trays, freezer, cling film, freezer bag
Tips & tricks
· “I love making this salt-free stock paste because it adds extra flavour to my baby’s meals while I can rest easy knowing that there are no unnecessary additives or preservatives in it!” – Jade Brook
· Salt would usually act as the preserving agent in a stock recipe. Because this stock paste is salt-free, it must be stored in the freezer, frozen into ice cube trays. The cubes can be defrosted, one at a time, as and when needed.
· Freeze in cubes for up to 6 months.
· 1 heaped tsp stock paste is roughly equivalent to 1 shop-bought chicken stock cube (for 0.5 l).
· To make chicken stock, use 1 heaped tsp per 500 g water.
· Adapt the stock paste recipe using the vegetables you have available.
Ingredients
800 – 1000 g bone-in skinless chicken thigh (4-6 pieces)
2 tsp ground turmeric
2 garlic cloves
1 onion, cut into halves
2 fresh lemongrass, white part only, cut into pieces
3 cm piece fresh ginger, peeled
1 long red chilli, trimmed and cut into halves
3 cm fresh turmeric
1 pinch sea salt
3 tbsp coconut oil
400 g coconut cream
1 tsp Chicken stock paste (see Tips)
4 fresh kaffir lime leaves
620 g water
300 g fresh green beans, trimmed
2 sprigs fresh Thai basil, leaves only, plus extra to garnish
2 sprigs fresh coriander, leaves only, plus extra to garnish
raw cashews, toasted and roughly chopped, to serve (optional)
1. Place a bowl onto mixing bowl lid and weigh chicken into it. Sprinkle with 1 teaspoon of the ground turmeric and toss to coat. Set aside for a minimum of 1 hour.
2. Place garlic, onion, lemongrass, ginger, chilli and fresh turmeric into mixing bowl, then chop 1 sec/speed 8. Scrape down sides of mixing bowl with spatula.
3. Add salt and 2 tablespoons of the oil and sauté 5 min/120°C/speed 1.
4. Add coconut cream, stock paste, lime leaves, remaining 120 g of the water, and remaining teaspoon of ground turmeric, then cook 5 min/120°C/speed 1.
5. Place a non-stick frying pan over medium-high heat. Add remaining tablespoon of oil. Place chicken thighs into frying pan and cook on each side until golden brown.
6. Carefully pour coconut cream sauce over chicken and simmer, uncovered for 45 minutes or until chicken is cooked. Meanwhile continue with recipe.
7. Place remaining 500 g of water into mixing bowl. Place Varoma dish into position and weigh beans into it. Secure Varoma lid and steam for 10 min/Varoma/speed 2 or until beans are cooked to your liking.
8. Add cooked beans and herbs to the chicken and stir to combine. Garnish with nuts (optional) and extra herbs before serving immediately (see Tips).
bowl, non-stick frying pan, stove top
Tips & tricks
· To make your own Chicken stock paste, see Cookidoo® for recipe.
· This recipe is delicious served on cauliflower rice, see Cookidoo® for recipe.
Ingredients
70 g brown onion, cut into halves
2 garlic cloves
1 sprig fresh flat-leaf parsley, leaves only
1 sprig fresh basil, leaves only, plus extra for garnishing
¼ – ½ fresh red chilli, deseeded if preferred
100 g sun-dried tomatoes
30 g butter
500 g skinless chicken breast fillets, cut into pieces (2-3 cm)
250 g pouring (whipping) cream
350 g water
80 g white wine
1 tbsp Chicken stock paste (see Tips)
250 g penne pasta
Preparation
1. Place onion, garlic, parsley, basil, chilli, sun-dried tomatoes and butter into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula, then cook 3 min/100°C/speed 1.
2. Add chicken, cream, water, wine and stock paste and cook 10 min/100°C/speed .
3. Add pasta and cook 7-10 min/100°C/speed , or until pasta is al dente.
4. Garnish pasta with extra fresh basil leaves before serving.
Tips & tricks
· Please refer to Cookidoo® for the Chicken stock paste recipe.
· Pasta that is cooked al dente is tender but still firm to the bite.
· Serve pasta with a leafy greens and herb salad.
Ingredients
Chicken
700 g chicken breast, cut into strips (approx.1 cm)
50 g lemon juice
Spinach and almond pesto
50 g Parmesan cheese, crust removed and cut into pieces (3 cm), plus extra to serve
60 g fresh baby spinach leaves
30 g blanched almonds
1 garlic clove
100 g extra virgin olive oil
¼ tsp fine sea salt
Pasta
1200 g water
1 tsp Chicken stock paste (see Tips)
salt, for seasoning
ground black pepper, for seasoning
400 g tagliatelle pasta nests (see Tips)
Preparation
Chicken
1. Place a bowl onto mixing bowl lid and weigh chicken and lemon juice into it. Stir to combine using spatula and set aside to marinate while preparing pesto.
Spinach and almond pesto
1. Place Parmesan into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.
2. Add spinach, almonds, garlic, oil and salt and chop 20 sec/speed 10. Transfer into a large bowl and set aside. Clean and dry mixing bowl.
Pasta
1. Place water and stock paste into mixing bowl. Divide reserved chicken between Varoma dish and tray and season with salt and pepper. Place Varoma into position, secure Varoma lid and steam 10 min/Varoma/speed 1. Set Varoma aside and stir chicken to ensure even cooking.
2. Add tagliatelle to mixing bowl (see Tips). Place Varoma into position, secure Varoma lid and cook 9-12 min/Varoma/speed until pasta and chicken are cooked to your liking. Transfer chicken into bowl with pesto and stir to combine.
3. Drain pasta through Varoma dish, then transfer into bowl with chicken and stir until well combined. Serve with extra Parmesan cheese.
Tips & tricks
· Please refer to Cookidoo® for the Chicken stock paste recipe.
· If you can’t find pasta nests, break dried tagliatelle lengths into halves before adding to mixing bowl.
Ingredients
500 g water
2 tsp Chicken stock paste (see Tips)
400 g skinless chicken thigh fillets, cut into pieces (4 x 4 cm)
80 g brown onion, cut into halves
2 sprigs fresh flat-leaf parsley, leaves only
40 g salted butter
40 g plain flour
40 g full cream milk
½ tsp salt
1 pinch ground black pepper
5 sheets ready-made puff pastry (see Tips)
1 egg, lightly beaten
Preparation
1. Place water and stock paste into mixing bowl. Insert simmering basket and weigh chicken into it then cook 10 min/Varoma/speed 2.
2. Stir chicken to ensure even cooking and cook 3-5 min/Varoma/speed 2, until chicken is cooked through.
3. Remove simmering basket with aid of spatula and set aside to cool. Strain cooking liquid through a fine-mesh sieve into a jug and set aside. Discard any solids. Rinse and dry mixing bowl.
4. Place cooked chicken into mixing bowl and shred 5 sec/speed 4. Transfer into a bowl and set aside.
5. Place onion and parsley into mixing bowl and chop 3 sec/speed 7.
6. Scrape down sides of mixing bowl with spatula then add butter and cook 3 min/100°C/speed 1.
7. Add flour, milk and 150 g of the reserved cooking liquid and cook 5 min/90°C/speed 4 or until thickened.
8. Add salt, pepper and reserved chicken and combine 1 min/speed 1. Set aside to cool (approx. 10 minutes). Continue preparing pastry discs.
9. Preheat oven to 180°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
10. Using a round cookie cutter (8 cm), cut out discs from pastry sheets (approx. 40). Lightly brush 20 of the discs with egg wash.
11. Place 3 teaspoons of the cooled chicken mixture into the centre of remaining discs, top with an egg-washed disc (egg-washed side facing down) and using a fork, press edges together to seal (see Tips). Place onto prepared baking trays and brush tops with remaining egg wash. Cut a small slit into the top of each pie and bake for 20-25 minutes (180°C) or until pastry is crisp and golden. Allow to cool slightly before serving.
Useful Items
fine-mesh sieve, jug, bowl, oven, baking paper, round cookie cutter (8 cm), pastry brush, baking trays (30 x 40 cm)
Tips & tricks
· Please refer to Cookidoo® for the Chicken stock paste recipe.
· To make your own pastry please refer to the Quick puff pastry recipe on Cookidoo®.
· Unbaked chicken pies can be prepared a day in advance and stored in the refrigerator for up to 1 day. Brush with egg wash and bake for 20-25 minutes (180°C) or until pastry is crisp and golden.
· Chicken pies can be frozen. Place pies into the freezer on baking trays; when frozen, transfer into a freezable storage container and store in the freezer for up to 1 month. To bake, brush with egg wash, cut a small slit into the top of each pie, then bake from frozen for 20-25 minutes (180°C) or until pastry is crisp