Saturday, July 31, 2010
I like marinating chicken with yoghurt as it makes chicken very tender. And yoghurt marinade always works like magic with curry sauce.
450g skinless chicken breasts, cubed
1 onion, finely chopped
1 tbsp Patak's tikka masala paste
1 jar Patak's tikka masala curry cooking sauce
1 tbsp plain yoghurt
1 tbsp oil
1. Marinade the chicken in the yoghurt and tikka paste for at leats two hours. Overnight if possible.
2. Heat the oil in a saucepan and brown the onion. Add chicken and cook for 8 to 10 minutes. Add the curry cooking sauce and cook for another 5 minutes until heated through. Serve with rice.
Tuesday, July 20, 2010
The key is - FRESH ingredients!
2 Tasty Tom tomatoes, sliced
150g mozzarella cheese, sliced
handful fresh basil leaves, roughly chopped
Dash of extra virgin olive oil
Dash of balsamic vineger
Freshly ground four-season pepper
1. Arrange the tomato slices and mozzarella slices alternatly. Scatter with basil leaves, olive oil, vinegar, and ground pepper. Bon appetit!