This Chicken Thigh Recipe with Crumbed Tomatoes and Grana Padano is a remarkably  easy midweek meal.

All you need are a few chicken thigh fillets, some tomatoes, oregano, breadcrumbs and some Grana Padano cheese. If you do not have Padano you can easily switch to another hard cheese like Parmesan.

Another way to make a quick change to this recipe is to substitute the chicken stock with white wine.

More: Chicken Recipes | Chicken Thigh Recipes | Waitrose Recipes

Chicken Thigh Recipe with Crumbed Tomatoes and Grana Padano first appeared first on Gourmet Guys

The Expresso Show goes local and adds this Cape Malay Chicken Curry recipe by Martha Williams to its recipe video library.

Cape Malay recipes hold a proud position in South Africa’s culinary repertoire. They have enabled South African cooking to infuse Asian styles and ingredients into it’s own as it creates and defines its own cooking style. A country’s culinary identity should reflect the identity of its people and in one that is as diverse as South Africa this makes for an exciting array of dishes that bring together traditional African recipes with those that have migrated to the country over the centuries. It has brought together Asian, French, British, Portuguese and Greek to name but a few.

The origin of Cape Malay cooking in South Africa dates back to the days when the Dutch had control of present day Cape Town and the surrounding area. The earliest arrivals where from the Dutch held colonies in modern day Malaysia and Indonesia. Many of the immigrants were political and religious dissidents of Dutch rule in the region and sent into exile as slaves to the Cape. Many of South Africa’s traditional dishes and recipes were born out of the Cape Malay arrival in South Africa, bredie, bobotie, sosaties, koeksisters and the Cape Malay Curry to name but a few.

As with all recipes when it comes to the heat, use what your family can handle so manage your own recipe quantities when adding the chilli. You can also switch out the chicken for another substitute be it meat or seafood.

Cape Malay Chicken Curry | Martha Williams

Serving: 4 | Prep: 15 min | Cooking: 30 min

Ingredients:

For the chicken
Chicken Breats	4
Masala	15	g
Flour	100	g
Salt
Pepper
For the curry
Unsalted Butter	1	knob
Oil	25	ml
Onions	2
Cumin Seeds	1	teaspoon
Fennel Seeds	1	teaspoon
Bay Leaf	1
Whole Peeled Tomatoes	410	g
Masala	1	teaspoon
Turmeric	1	teaspoon
Crushed Garlic	1	teaspoon
Green Chillies
Plain Yoghurt	250	g
Fresh Coriander	1	small bunch

Method:

For the chicken
1 . Mix together the masala, flour, salt & pepper.
2 . Dust the chicken breasts with the flour
3 . Slice the onions
4 . Crush the garlic
5 . Chop the chillies
6 . Chop the coriander
7 . Chop the tomatoes

Cooking:
1 . Heat the oil and butter in a pan
2 . Brown the chicken breasts
3 . Remove and set aside
4 . Cook the onions, cumin seeds, fennel seeds and bay leaf for about 5 minutes on medium-low heat until the onions are soft.
5 . Add the tomatoes
6 . Add the masala,turmeric, garlic, chillies
7 . Cook until thick
8 . Add the chicken back into the pan and simmer until the chicken is cooked
9 . Just before it is ready add the yoghurt
10 . Garnish with coriander for serving

Cape Malay Chicken Curry Recipe | Martha Williams. first appeared first on Gourmet Guys

A gourmet braai could not be easier or simpler that this easy Curried Chicken with Watercress Recipe from Marco Pierre White

It’s quick and its easy either on the braai or on the kitchen stove for a midweek quickie!

Curried Chicken Breast Recipe with Watercress | Marco Pierre White first appeared first on Gourmet Guys

A Black Lemon Roast Chicken Recipe, named black because of the colour the lemon turns in the cooking process.

Don’t panic, it’s just what happens when you caramelise the lemon juice.

This recipe uses Romaine lettuce as the bed, you can use any variety of local seasonal greens to bring some colour and lightness to the dish.

More: Roast Chicken Recipes

Source: Foodwishes

Black Lemon Roast Chicken Recipe first appeared first on Gourmet Guys

Seline van der Wat prepared a Chicken Corn Ballantine Recipe in episode three, boot camp mielie challenge on MasterChef SA.

Sadly they did not feature this recipe on the show so we have no idea what the judges thought of it except that it was good enough to take Seline through to the next round of MasterChef SA.

What we can say though is that while it looks great there are a lot of ingredients to get through with this baby.

More: MasterChef SA Recipes | Seline van der Wat Recipes

Chicken Corn Ballantine Recipe with Corn Relish and Polenta and Red Pepper Sauce | Seline van der Wat first appeared first on Gourmet Guys

An easy Chicken Tikka Masala recipe for you to try your hand at by Gordon Ramsay.

I am a sucker for a good curry, it does not have to be a hot one but simply deliver on the flavour. I always used to think that curry was all about being hot, well it isn’t. It’s about warm, rich flavours that linger for a little while and then dissipate with a few sips of an ice cold lager. Gordon Ramsay’s Chicken Tikka Masala Recipe delivers!

Chicken Tikka Masala is more of a British dish than Indian and considered to be one of the UK’s national dishes.
There are a few possibilities as to the origins of Chicken Tikka Masala.

The first and most logical is that it was conceived by accident in India at a restaurant. Rahul Verma an expert on Indian street food in Delhi believes this to be the case and that it has developed from there

But there are strong claims that it is a British dish.

One claim is that a Pakistani chef, Mr Ali Ahmed Aslam of the Shish Kebab restaurant in Glasgow invented it when improvising with a sauce made from yoghurt, cream and spices.

One British MP, Mr Mohammed Sarwar believed quite strongly that this was the case and tabled a motion in the House of Commons that Glasgow be given European Protected Designation of Origin for Chicken Tikka Masala.
The motion was not debated and it has not been spoken of since.

Others in Birmingham and Newcastle have also laid claim to being the first to invent Chicken Tikka Masala.

A survey in the UK claimed that it is that country’s most popular restaurant dish. One in seven curries sold in the UK is chicken tikka masala. The cross-cultural popularity of the dish in the UK led former Foreign Secretary Robin Cook to proclaim it as “a true British national dish”.
With all that in mind, enjoy this Gordon Ramsay Chicken Tikka Masala recipe.

Chicken Tikka Masala Recipe | Gordon Ramsay

Serving: 4 | Prep: 15 min | Cooking: 20 min

Ingredients:

Groundnut Oil
Onion	1		sliced
Green Chillies	2		chopped
Ginger	5	cm	chopped
Garlic	3		crushed
Red Chilli Powder	1/2
Turmeric	1	teaspoon(s)
Garam Masala	2	teaspoon(s)
Brown Sugar	1	tablespoon(s)
Tomato Puree	1	tablespoon(s)
Chopped Tomatoes	400	g
Boneless Chicken Breasts	600	g	cubed
Dried Curry Leaves	10
Plain Yoghurt	6	tablespoon(s)
Fresh Coriander	1	handful(s)	chopped
For the Rice
Basmati Rice	400	g
Cold Water	600	ml
Salt	0
Pepper	0
Cardamom Pods	3		lightly crushed
Star Anise	2

Method:

Cooking:
1 . Heat up some ground nut oil in a pan
2 . Add the onions, chilli garlic & ginger
3 . Saute on a low heat until soft
4 . Add the chilli powder, turmeric, garam masala & sugar
5 . Cook for 2 minutes
6 . Add the tomato puree & chopped tomatoes
7 . Cook for a few minutes and allow to reduce a little
8 . Remove from the heat and pour into a blender
9 . Blitz until smooth
10 . Back to the pan add some more ground nut oil
11 . Brown the chicken pieces
12 . Pour the blended sauce back into the frying pan
13 . Add the curry leaves
14 . Simmer for 10 minutes or until the chicken is cooked. This will depend upon the thickness of your chicken piecesFor the Rice:
1 . Pour the rice into a saucepan
2 . Pour in the cold water
3 . Season with salt & pepper
4 . Add the cardamom pods & star anise
5 . Cover and cook for 10 minutes (check the rice packet instructions)
6 . Remove from heat and steam for 5 minutes
7 . Remove the cardamom pods & star anise

For Serving:
1 . Stir the yoghurt & 1/2 the coriander into the chicken
2 . Season
3 . Serve with the rice

A little wiki about Garam Masala

Garam translates as hot and masala as mixture and is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasoning’s. The word garam refers to intensity of the spices rather than capsaicin content. Garam masala is pungent, but not piquant.

The composition of garam masaladiffers regionally, with wide variety across India. Varying combinations of these and other spices are used in different garam masala recipes in accordance to region and personal tasteand none is considered more authentic than another.The components of the mix are toasted, then ground together.A typical Indian version of garam masala is:

• black & white peppercorns
• cloves
• Cinnamon
• black & white cumin seeds
• black, brown & green cardamom pods

Some recipes call for spices to be blended with herbs, while others for the spices to be ground with water, vinegar, coconut milk, or other liquids, to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. Usually a masala is toasted before use to release its flavours and aromas.

Garam masala is available as a commercially prepared ground mixture. Many such mixtures may include a higher proportion of less-expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seed, turmeric, coriander, malibar leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, like all ground spice they do not keep well and lose some of their aroma over time. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the remaining aroma is not lost. Whole garam masala, however, is added early to the cooking fat, oil, or ghee for a more pungent flavour.

A little wiki about Tikka

The word comes from Persian (piece) and in Hindi and Urdu refers to a piece of meat, such as a cutlet, and the popular dish chicken tikka is made of chicken cutlets in a marinade. A westernised version, chicken tikka masala, a curry, is a widely popular dish in the United Kingdom. The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yoghurt. Paneer prepared in a tandoor is also known as Paneer Tikka.

Chicken Tikka Masala Recipe | Gordon Ramsay first appeared first on Gourmet Guys

A Chicken & Chorizo Paella Recipe by Curtis Stone.

Easy one pot cooking at it’s ultimate best has to be a paella and this recipe is no exception.

Chicken and Chorizo Paella Recipe first appeared first on Gourmet Guys

This is a pretty cool Chicken Burger Recipe or simply for marinating your chicken. In fact I thought it so cool I raced downstairs to whip up the marinade, coat some fillets I had left over from last night and will be making a chicken salad with them for lunch a little later today.

Michael credits this recipe to Bill Granger, one that he was inspired to create after visiting a take away bar in Israel.

I always say that some of the best food one can eat will often be found in a hole in the wall.

PS: You’ll need to buy the tahini & chilli relish, recipe not included (sort of like the batteries really)

Chicken Burger Recipe with Tahini & Chilli Relish | Michael Olivier | Bill Granger first appeared first on Gourmet Guys

If you like your chicken skin to be really crispy this Italian Herb Crusted Roast Chicken Recipe will definitely do the job.

It all makes sense, if you like it crispy then use herbed breadcrumbs to bring an added crispy dimension to your roast chicken. If it works so well on a rack of lamb why shouldn’t it work well on a chicken?

More: Roast Chicken Recipes

Italian Herb Crusted Roast Chicken Recipe with Sun Dried Tomato | Holly Bell first appeared first on Gourmet Guys

Looking for something different for you next Roast Chicken recipe?

Have you ever considered roasting your chicken with a shallot, tarragon and grape stuffing, then finishing it off with a Riesling reduction.

Well here is your chance with another breezy gem from Delia.

She shares with us the secret to a good roast chicken and that is to cook it quickly, at 230C°.

More: Roast Chicken Recipes | Delia Smith Recipes

Roast Chicken Recipe with Riesling, Grapes & Tarragon | Delia Smith first appeared first on Gourmet Guys

Quick and easy midweek family meals with Delia Smith and a Thai Chicken Recipe with Lime and Coconut.

Keeping it simple for two!

A Thai Chicken Recipe with Lime & Coconut first appeared first on Gourmet Guys

Braai Salad Ideas with Michael Olivier and a Chicken Liver Salad Recipe.

South Africa’s Food & Wine Guru Michael Olivier provides some simple cooking ideas, you know the kind of stuff you can do at home and this particular recipe will make for a great Braai Salad.

Chicken Liver Salad Recipe | Michael Olivier first appeared first on Gourmet Guys

A slightly oddly named Asian Style Chicken “Ribs” Recipe from the Aussie Griller.

Asian Style Chicken Wings Braai Recipe first appeared first on Gourmet Guys

This is an easy chicken marinade recipe using soy and brown sugar as the two primary ingredients.

The recipe calls for a very high roasting heat so take note. If you are cooking fewer pieces you will be able to reduce the cooking time accordingly. The internal temperature of ready cooked chicken is 75°C.

It will work on a braai but be sure to keep and area of indirect heat available for the chicken. Due to the high sugar content the marinade will burn easily so on a braai you will need lower, indirect heat.

Best served with rice and chopped spring onion for garnish.

Easy Chicken Marinade Recipe first appeared first on Gourmet Guys

Jamie Oliver and a Parmesan Chicken Breast recipe with Parma Ham for you to try your hand at.

Are you a nervous cook? I’d recommend Jamie Oliver every time, he has the style, the attitude and most importantly it genuinely comes from the heart.

Simple meals produce the best results over and over again and these Parmesan Chicken Breasts are no exception.

Watch the Jamie Oliver Parmesan Chicken Breast Recipe video on You Tube

More: Chicken Breast Recipes | Jamie Oliver Recipes | How Parma Ham is made

Parmesan Chicken Breast Recipe with Parma Ham first appeared first on Gourmet Guys

Sticky Lemon Chicken is a very straightforward and easy recipe to prepare as Gordon Ramsay demonstrates in this video recipe.

We also get to see a Gordon Ramsay Mash Potato Recipe with chopped spring onions, milk & double thick cream. If you’d just like a straight up mash you can leave the spring onions out.

You could also use a Michelin style technique for your preparing mash potatoes, bake them don’t boil them. Take a look at Marco Pierre White’s Mash Potato Recipe.

More: Chicken Recipes | Mash Potato Recipes | Gordon Ramsay Recipes

Sticky Lemon Chicken Recipe with Spring Onion Mash Potato first appeared first on Gourmet Guys

Try your hand at de-boning a chicken before you head out to the braai with this Boned BBQ Chicken Braai Recipe by Ina Paarman.

Boned BBQ Chicken Braai Recipe with Tomato Pesto first appeared first on Gourmet Guys

Tana Ramsay shares her Chicken and Butter Bean Casserole Recipe, a home cooked dinner that she prepares for Gordon & the kids.

Note how she is not too concerned as to the final presentation, I wonder if Gordon ever complains.

More: Chicken Recipes | Gordon Ramsay Recipes

Family Chicken and Butter Bean Casserole Recipe first appeared first on Gourmet Guys

Peri Peri Chicken is a very easy meal to make, especially if you buy your chicken pre spatchcocked.

If not follow the instructions in the video to learn how to spatchcock your own.

Peri Peri Chicken Recipe first appeared first on Gourmet Guys

Arthie Moore makes an authentic Butter Chicken Recipe using Ghee and for a little extra flavour, some Tandoori Paste.

Butter Chicken is one of my favourite recipes and is a regular weekday meal.

While I normally use butter and cream cheese for mine Arthie Moore uses the traditional ghee and then a little extra butter. To bring more flavour to her recipe she uses a tandoori paste for some extra spice.

You can grate, blitz or finely chop the tomatoes.

Arthie also hands out a great tip for dealing with hot food that is burning away in your mouth, a cup of black tea!

Butter Chicken Curry Recipe | Arthie Moore first appeared first on Gourmet Guys