Normally I would make easy food. As much as I love good food, I don’t really like cooking. What I do like about cooking is when you together with someone and having a good conversation and a glass of wine or two.

Therefore, it was a really good week if Sue cooked twice!! 🙂 🙂 No traditional Sunday lunch – this time it was Butter Chicken a la Sue!

Once again, this chick doesn’t follow recipes, but the Butter Chicken was as yummy as always. And if I had a runny nose, you KNOW it was REALLY REALLY HOT!! 🙄

I love using the prepacked spice mixes which means that I don’t need to have a zillion different stuff in my pantry to get the same taste. This time I’m going to first share how I do it … the kamikaze way. Then I will post the real Pakco recipe at the bottom of my post, as my way is much more exiting. 😀

I made double tonight, so the INGREDIENTS were as follows:

• 1kg chicken, cubed
• 2 large onions, diced
• 6 large potatoes, cubed
• Approx. 500g of frozen vegetables
• 1 packet of sliced mushrooms
• 115g tub of tomato paste
• About 3 – 4 tablespoons of apricot jam
• 44g Pakco Butter Chicken Dry Cook-in-Sauce
• A hand ful of dried apricot or peaches (optional – for those who loves the sweet and sour taste like me)
• Fresh cream

I mix the Pakco Butter Chicken Dry Cook-in-Sauce in a mug with approximately 150ml – 200ml water. I then mix the tomato paste in it as well.

I put all the other ingredients in my electric pressure cooker, mix it through with the apricot jam on top.  I then pour the sauce I mixed in the mug over it and stir it gently through the ingredients. I then choose the HOT POT setting and wait for it to finish. Once done, I mix a small holder of fresh cream gently through.

And WA-LA dinner is ready.  I serve it on a bed of white rice.

The traditional recipe on the packet reads as follows:

INGREDIENTS

• 44g Pakco Butter Chicken Dry Cook-in-Sauce
• 80g Rhodes Quality Tomato Paste
• 400g Chicken, cubed
• 40g butter
• 120g onion, diced
• 2g garlic, crushed
• 340m water
• 100g cream

METHOD

Sauté onions in heated butter till soft and golden brown. Add Pakco Butter Chicken Cook-in-Sauce, fry for 1 minute. Add garlic and mix. Add tomato paste and mix. Add chicken and seal for 5 minutes. Add water and cook uncovered for 20 minutes. Remove from heat, add cream, return to heat and simmer for 5 minutes. Serve with naan or basmati rice and Pakco Mango Pickle.

The post Sue cooks … again! appeared first on Vat 'n blaaskans / Take a break.

…. if you know me well, you will know … this chicks doesn’t cook, but I do have a signature dish or two that will rock your world.

Many moons ago, in fact, half my life ago … I shared a flat with my friend, Ilzé, in Cape Town. One of her favorite dishes her mom used to make was Chicken Broccoli bake, and we decided with the telephonic help of her mother to prepare this for ourselves one weekend. 25 years later this is still one of my signature dishes. I’m not a good cook, but there are a few recipes that I’ve made my own. Below see the real recipe first … that’s for the ones who like to follow the rules AND then there’s my recipe which never taste the same as the previous time due to “a little bit of this, and a little bit of that and add to taste.” 🙂

CHICKEN BROCCOLI BAKE – The real recipe

INGREDIENTS

• 250 g broccoli
• 15 ml olive oil
• 250 g mushrooms, halved
• salt and freshly ground black pepper
• 6 cooked chicken breasts, cut into pieces

SAUCE

• 1 can (415g) creamed mushroom soup
• 125 ml (½ c) mayonnaise
• 15 ml (1 T) curry powder
• salt and freshly ground pepper
• 125 ml (½ c) cheddar cheese, grated

METHOD

1. Preheat the oven to 180 °C.
2. Steam the broccoli until done and set aside.
3. Heat the olive oil in a pan, fry the mushrooms until done and season with salt and pepper. Remove the pan from the heat and stir the broccoli, mushrooms and chicken together.
4. SAUCE Mix the mushroom soup, mayonnaise and curry powder together. Season with salt and pepper.
5. Put the chicken mixture in a large oven dish and pour the sauce over it.
6. Sprinkle with the cheese and bake for 15-20 minutes until golden brown and done.

CHICKEN BROCCOLI BAKE – Sue’s delicious saucy version

INGREDIENTS (I don’t measure, I use as much or as little as I feel like)

• Broccoli
• 15 ml olive oil
• Onion
• 1 packet of mushrooms, sliced
• Salt and freshly ground black pepper
• Cooked chicken breasts, cut into pieces
• Cooked rice

SAUCE (I like a lot of sauce the original recipe has too little sauce to my liking

• 1 packet of creamed mushroom soup powder
• 1 cup mayonnaise
• 1 cup milk to mix the soup powder with (I might add a bit more for more sauce)
• 1 T curry powder or to taste – I normally use about 15ml or more (I taste as I mix it in until I’m happy with it)
• Salt and freshly ground pepper
• Cheddar cheese, grated – enough to cover the dish with a thick layer – see my photo 😀
• Lemon juice to taste, but not too much

METHOD

1. I don’t preheat the oven, once all is done I set the oven to 180 °C and put the dish in. I start with a cold oven
2. Steam the broccoli until done and set aside.
3. Heat the olive oil in a pan, fry the onion and mushrooms until done and season with salt and pepper. Remove the pan from the heat and stir the mushrooms and cooked chicken pieces together.
4. Layer the rice, chicken mix and broccoli
5. Mix the sauce ingredients well together. Season with salt and pepper.
6. Pour the sauce over it – cover well. 😉
7. Sprinkle with a nice thick layer of cheese and bake for 30-45 minutes at 180 °C until golden brown and done.
8. ENJOY!!!! 😀

The post Sue cooks … appeared first on Vat 'n blaaskans / Take a break.