Warm Coronation Chicken with Rice

4 boneless chicken breasts
1 bay leaf
1 small onion,sliced
1 carrot,sliced
salt,pepper
4 peppercorns
1 tbsp olive oil
2 shallots,finely chopped
2 tsp curry powder
2 tsp tomato puree
juice of half lemon
300 ml mayonnaise
150 ml natural yogurt or sour cream
2 tbsp fresh parsley,chopped

Place the chicken breasts into the large sauce pan with the bay leaf,onion & carrot.
Cover with water & add 1/2 tsp salt & the peppercorns.
Bring to the boil over a medium heat,reduce the heat & simmer very gently 20 min.
Remove from the heat,lift the chicken breast out onto the plate & allow to cool.
Heat the oil in a frying pan & saute the shallots gently for 2-3 min until soft but not colored.
Stir in the curry powder,chicken stock along with carrots,the tomato puree & the lemon juice & simmer for 10 min until sauce is quite thick.
Slice the chicken into ca 1 cm pieces.
Mix together the mayonnaise & yogurt or sour cream,stir into the sauce,season to taste with salt & pepper.
Stir the chicken into the sauce until well coated.Allow to stand few minutes.
Serve on the rice.

Borsch or Ukrainian Beetroot Soup

500 g beetroot (boiled),cut into pieces
2 chicken fillets
2 tbsp butter
2 chicken stock cube
0,5 small white cabbage
6 tomatoes,peeled & seeded.chopped
1 onion,chopped
4 garlic gloves,crushed
4-5 potatoes,cut into pieces
2 carrots,sliced
salt,pepper

Cut chicken fillets into small cubes.
Heat the pan,add butter & chicken pieces.Fry until browned all over.
Add onions & garlic,fry for a minute.
Now add carrots,brown a little.
Throw in the chicken stock cubes & boiled water to cover everything.Let it simmer until you chop cabbage & add it to the soup.Add extra water if needed.
Add beetroot & tomatoes.
Simmer for ca 20 min,then add potatoes & boil until potatoes are done.
Season.
Serve with sour cream.

Layered Chicken & Vegetable Salad

4 eggs,hard boiled
3-4 potatoes,cooked
2 carrots,cooked
cup of corn,can be from frozen
100 g pineapple pieces in juice
200 g cheese,grated
2-3 chicken fillets,cut into strips or pieces
cup of mayonnaise
handful of pecans

Fry the chicken on the pan with butter or olive oil,season with salt & chilli or paprika.
Grate the potatoes with big grater & place on to the bottom of the serving dish.
Now grate the carrots with big grater & lift onto the potatoes.
Spread some of the mayonnaise thinly over the first layer.
For the second layer scatter the cheese over the vegetables & cover with some mayonnaise.
Now lift in the pineapple pieces & crumbled egg yolks.Cover with mayonnaise.
Next layer will be corn & chicken pieces,spread with mayonnaise.
For the last layer slice the egg whites finely & scatter over the salad.
Decorate with walnuts or pecans & with some greens,like parsley or chives.

Chicken Nuggets & Cold Curry Sauce

600-800 g chicken fillets,slice
0,5 cups of milk
1 cup flour
2 eggs
0,5 tsp salt

Mix the batter ingredients together.
Heat the generous amount of oil on the frying pan.Use the heaviest pan you have for this (cast iron is perfect) as you want something that will hold the heat.

Toss the pieces of chicken in the batter and then lift them into the oil.
Make sure that each piece is completely covered in batter.Don't crowd the pan as this will drop the oil temperature & you will get greasy chicken.
Fry the chicken nuggets turning them occasionally, until they are golden brown all over and crispy.Drain on the paper towels.

For the Curry Sauce:

1 dl sour cream or natural yogurt
0,5 dl mayonnaise
0,5-1 tsp curry powder
1 tsp sugar
1 tsp salt
Mix it all together.

Serve everything on rice or just snack away dipping nuggets into the sauce.

Chicken & Pasta Salad

300 g pasta
1 onion,chopped
1 red pepper,cut into fine strips or small cubes
100 g sweetcorn
parsley
150 g sour cream
300 g grilled chicken
3 tomatoes,cut into small pieces
salt,pepper

Cook the pasta until al dente.
Mix everything together,season.

Because its really cold & rainy here,I made it as a warm salad.
Fried onion with butter until soft,added chicken strips,pasta & corn.
Placed it all into the bigger bowl,added the rest of the ingredients,served it warm..
You can use smoked chicken instead & add some green grapes also.

Chicken & Potato Fry With Grated Dill Cucumber

boiled potatoes,cut into smaller pieces
1 onion,chopped
1-2 tomatoes,chopped
2 chicken fillets
butter
cucumber
dill
salt,pepper

Cut the chicken fillets into strips,season & fry in butter.Lift out onto the plate.
Place onions onto the pan,once they are golden brown, add potatoes,brown well.
Lift chicken back to the pan,add tomatoes,heat it through quickly.
Serve with:
Grate some cucumber.
Add some chopped dill,salt.

Mediterranean Style Chicken Fillets

4 chicken fillets
3 tomatoes,sliced
salt,pepper
100 g soft cheese with garlic & herb
handful of basil leaves
50 g cabanossi sausages,sliced
50 g butter,cut in pieces
50 g grated cheddar,mature

Cut each chicken fillet in half & place on to the baking dish.
Place some bits of butter in between.
Spread the cream cheese over the chicken pieces.
Arrange tomatoes on top,season with salt & pepper.
Scatter the sliced cabanossi sausages,basil & grated cheese over.
Bake in the preheated oven at 220C for 35 min.

Spiced Chicken with Onions

For 2

2 boneless,skinless chicken breasts
1 tbsp olive oil
2 tbsp curry powder
1 large onion(red is nice),sliced thinly

Heat the oven to 190C.
Brush the chicken with olive oil,then sprinkle with curry powder.
Toss the onions in the remaining oil.
Put the chicken & onions in a roasting tin.
Bake for 25 min until the chicken is cooked & onions crisp.
Serve with aromatic rice.

Chicken & Prawn Curry

2 onions
2 chicken fillets,cut into small cubes
200 g tiger prawns
1 green pepper
2 tbsp curry powder
2 tbsp tomato paste
150 ml fresh cream
150 ml sour cream(can be replaced by natural yogurt)

Saute onions in butter.
Add chicken cubes,fry them until browned.Mix in chopped pepper.
Sprinkle over curry powder,mix well.
Pour in cream & sour cream,boil away on low heat,season if needed.In the very end add prawns,after couple of minutes remove from the heat
Serve with rice.

How to make curry video here

Chicken & Sugar Snaps Stroganoff

450g chicken breast - cut into goujons (thin strips) and dusted with smoked paprika
15g smoked paprika
A little olive oil for frying
1 finely sliced onion
150ml chicken stock
100ml sour cream
150 g sugar snap peas

For the rice
200g long grain rice
50 g butter

Flat leaf parsley for garnish if you like.

Fry the chicken until cooked but still tender; put to one side. Fry the onion in the olive oil until soft. Add the stock in a pan,then chicken.Boil on low heat for 10 min. Stir in the sour cream, mix well.Add sugar snaps,heat for a few min.
Boil the rice in the normal way,in the end add butter.
Serve the stroganoff with the rice.

Minestrone

1 l water
2 carrots
1 onion
½ celery
4 tomatoes
1 chicken fillet
200 g small pasta shapes
1 chicken stock cube
2 tbsp chopped chives
2 tbsp chopped parsley
grated Parmesan

Cut carrots & celery into small cubes or fine strips.Chops onion finely.Cut chicken fillet into cubes.
Heat 1 tbsp oil or butter,add vegetables & fry until golden brown.Now add chicken fillets & water.Simmer until vegetables are done.Add pasta shapes,let it come back to simmer & drop in the stock cube.
Cut tomatoes into quarters,remove seeds & skin,add to the soup when pasta is al dente.Season with salt,pepper & at last herbs.
Serve with grated cheese & fresh buns.

Cheesy chicken-potato soup

2 chicken fillets
5 medium potatoes
1 carrot
1 red pepper
1 chicken stock cube
3 dl water
0,5 tl salt
0,5 tl black pepper
2 tl flour
4 dl milk
200 g grated cheese

Cut chicken fillets into small pieces,brown & season.Place chopped potato with water & chicken stock cube into the saucer & heat until starts to boil. Chop carrot & pepper,add to the soup. Boil until potatoes are done. Season with salt & pepper.Mix milk & flour ,add gently to the soup. Stir until soup is thick.Finally add chicken pieces & cheese.