Murgh Kari

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Rissois De Camarao recipe, eat well on universal credit

We always work better if we have a theme to play with. So we thought we’d have a pop at a few Portuguese recipes. So far - So good!

Ingredients:-

Pastry:-

475ml of Almond Milk
4 Tbsp of Olive Oil Based Margarine
1 Tsp of Salt
275g of Gluten Free Plain Flour

Filling:-

2 Tbsp of Olive Oil Based Margarine
1 Onion, diced
240ml of Almond Milk
1 Tbsp of chopped Coriander
2 Tsp of Chilli Sauce
Salt & White Pepper to season
¼ Tsp of Nutmeg
2 Tbsp of Cornflour with 2 Tbsp of Water
300g of Cooked Prawns, chopped

Coating:-

2 Eggs, beaten
Gluten free Bread Crumbs

Method:-

(1) On a medium heat add the Milk, Margarine and Salt.
(2) Bring to a gentle simmer and add the Flour.
(3) Reduce the heat it a simmer and stir until you form a dough.
(4) Remove and turn out onto a Floured surface.
(5) Gently kneed and then divide into two balls.
(6) Cover with a bowl and allow to rest at room temperature for a hour.
(7) Over a medium heat the Margarine cook the Onions until softened.
(8) Add the Milk and allow to simmer.
(9) Remove from the heat and add the Coriander, Chilli Sauce, Salt & Pepper and Nutmeg.
(10) In a bowl mix the Cornflour and Water.
(11) Add to the sauce and over a low heat stir until the sauce thickens.
(12) Add the cooked Prawns and cook for a further minute.
(13) Remove from the heat and set aside.
(14) Roll out the pastry and use a bowl to cut circles.
(15) Fill each with the filling and seal with Egg Wash.
(16) Dip in Egg Wash and dredge in Breadcrumbs.
(17) Fry at 170c until golden brown and drain over kitchen paper before serving.

Using Gluten free Flour these were a bit of a pain to fry to be honest. Next time we’ll add Xanthan Gum perhaps? But the flavour of the filling was outstanding.

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Details: Written by Tony Carson; Category: Recipes; Created: 18 February 2022

Murgh Kari recipe, eat well on universal credit

These Chicken Breasts we’re really good value. It was a pack of 7 for £2.29 which we wrapped in pairs and popped in the freezer. The odd one out went in a casserole a while ago.

Ingredients:-

2 Large Chicken Breasts, halved lengthways
1 Onion, diced
3 Cloves of Garlic, minced
A Thumb of Ginger, grated
A Thumb of fresh Turmeric, grated
1 Tbsp of medium Curry Powder
1 Tsp of ground Cumin
1 Tsp of ground Coriander
1 Tsp of Cayenne Pepper
1 Can of chopped Tomatoes, plus half a can of Water
200ml of Yogurt
1 Tsp of Garam Masala
A Handful of fresh Coriander, chopped (To garnish)
The juice of half a Lime (To garish) 200g of Mushrooms, sliced
2 Red Chillies, deseeded and sliced
Salt & Pepper to season
Oil to fry

Method:-

(1) Season the Chicken with Salt.
(2) Heat Oil in a large frying pan over a high heat.
(3) Add the Chicken and sear both sides until browned.
(4) Remove and set aside.
(5) Reduce the heat and add the Onion, Garlic, Ginger, Chillies and Turmeric.
(6) Fry gently until the Onions are softened.
(7) Stir in the Curry Powder, Cumin, Coriander and Cayenne.
(8) Fry for a further minute while stirring.
(9) Add the Mushrooms and a dash of Water to loosen.
(10) Add the Tomatoes, Yogurt and chopped Coriander leaves.
(11) Season with Salt & Pepper.
(12) Return the Chicken to the pan and add half a can of water.
(13) Bring to the boil, turning the Chicken to coat with the sauce.
(14) Turn the heat down to a simmer and allow to cook for 20 minutes.
(15) Ten minutes before serving stir in the Garam Masali.
(16) Garnish with chopped Coriander and a squeeze of Lime.

We likes the flavour contrast created by only halving these Chicken Breasts. Ours was served on a bed of mixed Rice with home fried Popadums and Indian style dips.

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