Cock-a-doodle-two more chicken recipes for the Year of the Rooster

Cock-a-doodle-two more chicken recipes for the Year of the Rooster

Feeling like chicken tonight? We certainly are, and we’ve got just the dishes for you

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Like chicken? Like curry? Try chicken curry!
Photo: Wynnie Chan

Are you after more chicken dishes to add to your arsenal? Young Post’s contributing nutritionist Wynnie Chan has you covered, with two more recipes to add to your rooster. Er, roster.

Chicken curry with tomatoes

This Indian style curry can be served with rice, chapati or naan bread. You can store the leftover curry in the fridge overnight, which will really bring out the flavours!

Ingredients (serves 4)

2 large onions, peeled, chopped
1 tbsp grapeseed oil
3 cloves garlic, peeled, chopped
1-2 red chillies, deseeded, chopped
a thumbsize piece fresh ginger, peeled, chopped
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala
2 (around 200g) large ripe tomatoes, chopped
2 tbsp tomato puree
2-3 cloves
1 cinnamon stick
3-4 cardamom pods
200ml water
450g chicken thighs, boneless, skinless, cut into 2cm cubes
2 tbsp natural yoghurt
salt and pepper to taste

Method

1 Sauté the onions in oil in a non-stick pan over a medium heat for 8-10 minutes until soft and lightly browned.
2 Add the garlic, chilli, ginger, coriander, cumin, turmeric and garam masala, and continue to saute for a couple of minutes until fragrant.
3 Stir in the tomatoes, tomato puree, cloves, cinnamon, cardamom and water. Cook for 10 minutes over a medium low heat, stirring occasionally.
4 Add the chicken, cover and cook for 25 minutes, stirring occasionally until the chicken is tender and cooked all the way through. Add a little more water if the curry is too dry.
5 Remove from heat and stir in the yoghurt. Season to taste with salt and pepper.

Nutritional information per serving: 225kcal, 948kJ, 27.3g protein, 7.5g fat, 14.4g carbohydrates, 4.6g fibre


Three choice chicken dishes to mark the Year of the Rooster


Chicken burger

Chicken burgers can be a bit dry and rubbery but adding grated apple and onion keeps them tender and extra moist.

Ingredients

1 large Granny Smith apple, cored, grated
300g skinless and boneless chicken breasts, minced
1/2 medium onion, finely chopped
50g breadcrumbs
1 cloves garlic, peeled, minced
1 tsp chilli flakes, optional
a large handful fresh parsley, finely chopped
salt and freshly ground black pepper to taste
1 1/2 tbsp grapeseed oil

Can't go wrong with burgers.
Photo: Wynnie Chan

Method

1 Mix all the ingredients except the oil, in a large bowl until thoroughly combined. Using wet hands, shape the mixture into four equal portions about 4cm thick. Place on a plate, cover with cling film and set aside in the fridge to firm up for about an hour.
2 Heat the oil in a non stick frying pan over a medium heat. Cook the burgers for 10-12 minutes on each side until lightly browned and cooked all the way through.
3 Serve on toasted buns, topped with salad, sliced gherkins, mayo and ketchup if desired.

Nutritional information per burger only: 171kcal, 720kJ, 19.6g protein, 5.8g fat, 10.9g carbohydrates, 1.8g fibre

Edited by Ginny Wong

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