Creamy Hungarian Pork Paprikash with Wholegrain Basmati Rice

  

This simple delicious Hungarian recipe uses only a few key ingredients to create a flavourful and comforting dish with the spicy warmth of paprika accentuating the tender pork fillet, caramelised onions and sweet bell peppers. This is accompanied by a generous side of fluffy basmati rice to soak up the beautifully creamy flavour filled sauce although I have served it with pasta and it’s equally as gorgeous. This beautiful compilation will keep the chill out on these cool January nights. This serves 4 people at 13 Smartpoints per serving (paprikash 7sp, Rice 6sp – It will be 4 Smartpoints in total for a serving including both the paprikash and rice if following the No Count Plan, but could be lowered to 0 Smartpoints if you use Low Fat Natural or Greek yogurt in place of Crème Fraiche).   

400g Lean Pork Fillet Diced

1 Large White Onion Sliced

200g Mushrooms Sliced

1 Red Bell Pepper Sliced

1 Yellow Bell Pepper Sliced

1 Clove Garlic Minced

1 Tbsp Smoked Paprika

¼ Tsp Dried Cumin

1 Tbsp Tomato Purée

1 Tbsp Worcestershire Sauce

200ml Chicken Stock

100g Crème Fraiche

Salt & Black Pepper

A Handful of Fresh Flat Leaf Parsley

240g Dried Weight Wholegrain Basmati Rice  

Prepare the rice according to the packet instructions. Take the crème fraiche from the fridge & measure it into a bowl which will allow it to come up a bit closer to room temperature for a while before using to avoid it splitting the sauce, place the remaining crème fraiche back in the fridge. Meanwhile heat a large frying pan over a medium heat & spray with spray oil. Fry the pork fillet pieces until sealed on both sides & cooked through approximately 8 minutes. Remove the pork & set aside in a bowl. Re spray the pan with spray oil & add the onion, peppers & mushrooms and sauté until softened about 6 to 8 minutes. Add the garlic and continue to cook for 30 seconds to a minute. Add the pork back to the pan with the peppers, onions and mushrooms and sprinkle over the paprika and cumin, continue to cook for 30 seconds to a minute. Season with salt & pepper and add the chicken stock, tomato purée and Worcestershire sauce, mix well. Cover with a lid & simmer over a medium heat for about 5 minutes or so. Remove the lid & continue to cook for 10 to 15 minutes until the stock has reduced down to a more sauce like consistency. Remove the pan from the heat & gently stir through the crème fraiche, sprinkle with the torn fresh parsley leaves and serve immediately with the rice and enjoy!  

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Creamy Chicken & Red Pepper Coconut Curry Served with Fluffy Basmati Rice

  
What’s more ideal than a lovely chicken curry on a Saturday night? Creamy & comforting, super easy & quick to make this really hits the spot & not a takeaway in sight! The addition of coconut milk really lifts this curry to the next level flavourwise. Give it a try, I promise you won’t be disappointed! This serves four at 11 pro points each (2pp on F&H if you use brown rice). I hope you’re having a lovely Saturday Night.  
340g diced chicken fillet 

One onion diced

One can of light coconut milk

One can of plum tomatoes

One red pepper diced

One clove of garlic

2 teaspoons curry powder

2 teaspoons tumeric

1 teaspoon garam masala

1 teaspoon cumin

1 tablespoon corn flour

Fresh coriander 

Salt

240g dried weight basmati rice  Prepare the rice as per packet instructions. Heat a large saucepan over a medium heat and spray with oil. Lightly fry the onion and red pepper for approximately five minutes until soft. Crush in a clove of garlic and cook for a further minute. Add in all the spices and stir well continuing to cook for a further minute. Add the coconut milk and diced tomatoes. Stir in the diced chicken and season with salt. Cook for 20 minutes. Blend the cornflour with a small amount of cold water and add to the sauce. Cook for another five minutes. Tear in some fresh coriander leaves and serve immediately over the Basmati rice. Enjoy!  

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!  

The Most Splendiferously Aromatic Red Thai Chicken Curry

This is an amazing recipe, the smell in your kitchen while cooking it is just heavenly! This is adapted from Jamies 30 Minute Meals, he makes this with Prawn but I much prefer Chicken so here it is:

  • 2 stalks of lemongrass
  • 1 fresh red chilli
  • 2 cloves garlic
  • A bunch of fresh coriander
  • 2 jarred red peppers in brine
  • 1 heaped tsp tomato puree
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2cm (¾in) piece of fresh ginger
  • 2cm (¾in) piece of fresh galangal (optional)
  • 1 x 400g tin of reduced fat coconut milk
  • 2 shallots sliced
  • 2 limes, to serve
  • 4 chicken fillets diced
  • wholegrain basmati rice   

Put everything except the shallots, lime, chicken & rice into a food processor & blitz until smooth, your kitchen is going to smell absolutely divine! Put your rice on to cook as per packet instructions. Meanwhile lightly fry the shallot (or onion will do either) in sprayoil until soft approx 4mins. Add all the thai curry paste you whizzed up into the pot & lightly fry for a few mins. Add low fat coconut milk & raw diced chicken straight to the pot (this keeps it much softer than browning it first) Simmer over medium heat until chicken is fully cooked (approx 15 to 20mins) Serve over the cooked rice with lime wedges to squeeze over & enjoy! Serves 4 at 2pps on F&H or approx 12pps