Chicken Fillet Patties

I am always on look out for a new dinner recipes, because let’s be honest, from time to time I feel like I am stuck in a circle by cooking same type of dinner over and over again. 

Chicken Curry

Quick and easy – just what you need for a midweek dinner!

Prep time : 10 min

Cooking time : 30-40 min

(Serves 4)

Ingredients:

1 large onion, chopped

2-3 garlic cloves, minced

2-3 tablespoons curry powder

½ teaspoon cumin

1 bay leaf

1 large potato, peeled and cut in small pieces

4 chicken fillets cut into pieces

1 can (400 ml) coconut milk

½ of can (approx. 150-200ml) chopped tomato

Salt, pepper to taste

Oil for cooking

Fresh herbs

Method:

 

In a large pan add about 1 tablespoon of oil, then add onion and garlic. Cook over medium heat for 5-7 minutes then add curry powder, bay leaf and cumin and continue to cook for another minute.

To the pan add pieces of chicken and potato; pour in coconut milk and simmer for 15-20 min or until chicken and potato are cooked. Add tomatoes and simmer for 2-3 minutes.

When ready to serve sprinkle with fresh herbs.

Chicken and Cheese Pasta Bake

(Serves 4)

Ingredients:

600-800 gram of cooked chicken, chopped

350 gram dried pasta

1 large onion, chopped

1-2 garlic cloves, minced

4 tablespoons of chopped basil

2 tablespoons of oil

400 gram jar of chopped tomatoes

50 gram of grated cheese

Salt, pepper to taste

Method:

Preheat oven to 180 degrees C.

In a large saucepan bring up salted water to a boil; cook pasta following packed direction or just until tender. Drain and return to the saucepan.

Heat up oil in a frying pan, add onion and garlic; sauté for 3-5 minutes. Add tomatoes, chicken to the frying pan and continue to cook for further 5 minutes. Season with salt and pepper.

Spoon chicken and tomato mix to the ovenproof dish, sprinkle with chopped basil. Top with cooked pasta and sprinkle with cheese. Bake for 15-20 minutes.

Chicken and Leek Pot Pie

Delicious and filling chicken and leek pie with the scrumptious homemade pastry. This is another great way to use up leftover chicken.

Serve with a green salad.

(Serves 4)

Ingredients:

For pastry:

170 gram of plain flour

75 gram of butter

40 ml cold water

Pie filling:

½ of medium chicken, boiled

2 small leeks, sliced

125 ml chicken stock

50 ml milk

1-2 tablespoon flour

1 small onion, chopped

2 teaspoons of butter

Salt, pepper to taste

Method:

For pastry, combine the flour and butter by rubbing the mixture with your fingertips till it resembles breadcrumbs. Then little by little start adding water, and knead gently till the pastry binds together and the edges of the bowl are clean. Chill for about 30 minutes.

For the filling, remove chicken from the bone and cut in chunks, then mix with the leeks. Place the filling to the heatproof dish, I used 25x25 cm dish.

For the sauce, heat up saucepan and add butter. When butter is melted add chopped onion and sauté for 3-5 minutes then add flour and stir for a minute. Add milk and chicken stock, bring it to a boil; simmer for 5 minutes. Stir sauce occasionally with a whisk to avoid any lumps. When ready remove from the heat and let it cool for a bit then pour over chicken and leek filling.

Preheat oven to 200 degrees C.

Transfer pastry on the lightly floured surface and roll out into 5 mm thick layer.

Lay over the pie filling, lightly press down the edges and cut off any excess pastry. Cut a small hole in the middle of the pie to allow steam to escape.

Bake for about 50-60 minutes or until pastry is golden brown.