Cheats Easy Peasy Quick & Healthy Chicken Tikka Masala & Basmati Rice

  
This is so easy I’m nearly embarrassed to call it a recipe! Ideal for days when you don’t want to slave over the stove & just want something quick, tasty, comforting & convenient. It makes a lovely creamy tikka masala sauce & using a full roasted chicken fillet per serving guarantees it is satisfying & filling too. Apologies for the delay in posting the recipe if you follow my blog on facebook or instagram, but I made this last night as a quick stop gap dinner & had no intention of blogging it until I seen how nice it turned out how gorgeous it tasted & I just had to share with you all, so better a late recipe than not posting one at all I say! I conjured this up just for me so this serves 1 person (you can double the recipe to serve 2) and it’s 10 propoints for the lot you can have it for 1pp on the filling & healthy plan provided it’s made with whole grain basmati rice instead. I hope you enjoy:
1 Medium Chicken Fillet

250ml/300ml Passata

15g (a level tbsp) Tikka Masala Curry Paste

Onion Diced (enough for 1 person about ¼ or ½)

Red Pepper Sliced (enough for 1 person about ¼ or ½)

¼ Tsp Cumin Seeds

A Pinch of Garam Masala

A Pinch of Tumeric

A Pinch Dried Cumin

A Tiny Pinch of Chilli Powder

1 Tbsp Fat Free Natural Yoghurt

Fresh Coriander Leave to Garnish

125g Cooked White Basmati Rice  I roasted the chicken fillet in the oven first, you can dice it & fry it until cooked through either whichever you prefer. I baked it on tinfoil in a preheated oven at 200c for 25 minutes or so. Meanwhile cook the rice according to packet instructions. Heat a medium saucepan & spray with oil. When hot add the cumin seeds & fry for a few minutes to release their flavour. Add the onion & red pepper and lightly fry until softened (about 8 to 10 minutes). Add in the Tikka Masala paste & stir for a few seconds coating the onion & pepper. Pour in the passata (about ½ a 500g carton add a bit more if needed) & add in all the dried spices (garam masala, turmeric, dried cumin, chilli powder) use as much as desired, I used a small pinch of each just to enhance the flavour of the curry paste. Simmer over a medium low heat until the passata thickens into a sauce like consistency (15 to 20 minutes). Remove the sauce from the heat & chop your roasted chicken into fairly large chunks & stir through the sauce. Add the yogurt & stir it through well. Serve over the hot basmati rice garnished with some of the fresh coriander leaves & enjoy!  

Delicious Creole Jambalaya with Chicken & Sausage

  

Jambalaya the very word makes me want to just dance for some reason it’s one of those rhythmic words that rolls off the tongue happily & easily. Jambalaya originates in Louisiana home of cajun & creole food & apparently the main difference between a cajun & creole jambalaya is that a creole version uses tomatoes where a cajun one does not. It’s very similar to a Spanish Paella (I have a lovely Chicken & Chorizo Paella recipe already on the blog) and I always find these kind of rice dishes very comforting, filling & packed with flavour! I’ve made this using my very own easy homemade creole spice blend too. This serves 4 at a fabulous 9 propoints per person. You can use Wholegrain rice to make this 1 propoint on the filling & healthy plan, the main consideration regarding the rice is that it should long grain so Wholegrain basmati would work very well. Here’s the skinny:
  
240g Long Grain Rice

2 Chicken Fillets Diced 

5 Reduced Fat Sausages (1pp each)

1 Onion Finely Diced

2 Stalks of Celery Peeled & Chopped 

1 Red Bell Pepper Finely Sliced

1 Yellow Bell Pepper Finely Sliced

1 Clove Garlic

1 Tbsp Worcestershire Sauce

1 Tbsp Creole Seasoning (Recipe below)

1 400g Tin Plum Tomatoes 

350ml Hot Chicken Stock

A Handful Fresh Parsley

Salt & Black Pepper 

For the Creole Seasoning:

(It’s very little work and hardly any effort to make your own creole seasoning & trust me it’s going to taste much better than any premade one. This yields a good supply considering you only need a Tablespoon for this recipe & will keep in an airtight jar or container for further uses, gorgeous even just sprinkled over a chicken fillet before baking in the oven.)

3Tbsp Paprika 

1 Tbsp Salt

1 Tbsp Garlic Granules

1/2 Tbsp Fresh Ground Black Pepper 

1/2 Tbsp Onion Powder

1/2 Tbsp Cayenne Pepper 

1/2 Tbsp Dried Oregano 

1/2 Tbsp Dried Thyme

1/2 Tbsp Dried Basil 

Mix well in a bowl – that’s it! You’ll need 1 Tablespoon for the recipe. 

 Heat a large lidded pan over a medium heat & spray it with oil. Dice the chicken into 1 inch bite sized pieces. Chop the sausages into 3 pieces each. Fry the chicken for about 5 minutes & add the sausage pieces & fry for a further 10 minutes or so until everything is cooked through & browning. Add 1 Tbsp of the creole seasoning & mix well. Add the onion, celery & bell peppers to the pan & continue to fry everything until the onion & pepper softens approximately 8 minutes. Stir in the minced garlic & fry for 30 seconds. Add the worcestershire sauce & stir through. Add the rice & stir through for a few seconds to start the rice cooking. Pour in the tomatoes breaking them up with your wooden spoon. Pour in the stock & season with salt & pepper if required. Put the lid on & simmer over a medium heat for about 20 to 25 minutes until the rice is cooked only lifting the lid about twice during cooking time to stir it well. If it starts to slightly stick to the pan scrape it all up with your wooden spoon & continue to cook this will just add extra flavour so don’t worry. Reduce the heat slightly for the last 10 minutes. Just before serving add a handful of chopped fresh parsley. Dish up & enjoy!