Hi Dearies,
as you all well know by now is that besides being a "beautynista" I'm also a mom, and I love to cook for my family. Sure most of the days it comes down to 30 minute cooking with 2 litlle children running around, and "asking" ( pulling my pants, making Yam yam noises ;-) to be fed. Gotta love Jamie O with his 30 minute meals, I surely have bin inspired more than once. But I always seem to keep "tweaking" the recipes haha. So every saturday I'll be posting a time efficiënt recipe but yet delicious, with a lot of cutting corners and making it easier on your self without giving in on taste. Enjoy!
I will post a recipe on " Recipe Saturday" so you're able to get your groceries in time to make a nice meal on Sunday.
For today I have for you one of my favourite Hindustan recipe's:
Garam Massala Chicken with pumpkin mash and Roti Paratha, will feed 4 persons.
Ingrediënts:
* About 1 kilo chicken( for instance chicken legs)
* 2 onions, finely chopped.
* garlic about 4 medium size cloves in the garlic press, or to make it easier on your self use 2 teaspoons of already pressed garlic.
* 2 Chickenstock cubes.
* 3 tablespoons of ground Garam Massala spice mix.
* one squash/ pumpkin approx 500 gr, or the easy way, pre peeled and cubed Pumpkin.
* Roti Paratha, I used the kind that comes from the freezer and gives you fresh dough, you have to cook in your pan. So, fresh result, but no days in the kitchen ;-)
* Vegetable oil( olive/ sunflower) about 1or 2 table spoons a pan.
*Water approximately 500 ml.
Firstly start by finely chopping the onion, and if neccesary cut the chicken in portion size and peel and cut the pumpkin/ squash in dice size cubes.
Grab a casserole and add:
*1 finely cut onion.
*1 teaspoon of garlic (pressed or prechopped)
*1 tablespoon of vegetable oil
*2 tablespoons of Garam Massala spice mix.
Put the gas/ heat on medium to low, stir and simmer the onion until it's glazed. Add 1 chickenstock cube and stir until melted/ dissolved.
Now put in the chicken and try to colour at all sides.
If the skin is lightly browned add water until the chicken is under water level. Put gas on to high an bring to a slow boil/ simmer, and let simmer for at least 45 min.
You'll see when chicken is ready when the skin comes of the bone.
Now in a skillet, or frying pan add:
*1 cut onion.
*1 teaspoon of chopped garlic.
*1 chickenstock cube.
*1 tablespoon of garam massala spice mix.
*1 tablespoon of vegetable oil.
Glaze the onion slowly over medium heat.
Then add the pumpkin/ squash cubes and stir everything together. Add about 1 cup of water to speed up the "melting" process of the pumpkin. Keep stirring about every 5 minutes to prevent the pumpkin from sticking to the pan. Until the pumpkin is a soft litle chuncky pumpkin mash, this takes about 30 minutes. (If using the frozen pumpkin try defrosting it in the microwave before adding into the pan, this shaves time of preparation time ;-)
Then lastly take the roti paratha out of the freezer about 10 minutes before the chicken and pumpkin is ready, this way the roti's are hot and freshly baked before serving. Take a skillet and about a teaspoon of veg oil and preheat it over medium heat, when the oil gets runny the pan is hot enough. Than gently add the roti after taking of the protective paper.
Fry about 3 minutes on every side until both sides are golden brown.
Set a side on a kitchen towel covered plate, to take
of exces oil, when baking the rest.
Now your done! Enjoy and " Eet smakelijk!"
Hugs and kisses DIY Mama
