ANZAC Biscuits and Butter Chicken!

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Busy day today getting things done after the weekend…a mountain of washing, changing the beds all those fun houseworky things!

Today I made some Anzac Biscuits and for tea we had Butter Chicken…both recipes came from www.120dollarchallenge.wordpress.com

Will do nicely for school snacks and to have with a cuppa!

Anzacs

Makes 24 chewy biscuits.

INGREDIENTS
1 cup (150g) plain flour
1 cup (90g) rolled oats
1 cup (85g) desiccated coconut
3/4 cup (155g) brown sugar
125g butter
2 tbsp golden syrup
1 tsp bicarbonate of soda

METHOD
Preheat the oven to 160°C. Line two baking trays with non-stick baking paper.

Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.

Put the butter, golden syrup and 2 tbsp water in a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda. Pour the butter mixture into the flour mixture and stir until combined.

Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.

Set aside on the trays for 5 minutes, then transfer to a wire rack so they cool completely.

My Mum & Step-dad had tea with us tonight, and I served up Butter Chicken.  Well the second attempt I did….the first one would have blown my mouth apart, let alone the kids and Mum! Darren will like it so will freeze the sauce up in batches for him to use!

Butter Chicken & Rice

Butter Chicken

INGREDIENTS
450g boneless chicken meat;

salt and pepper;
2 tbsp vegetable oil;
2 tbsp butter;
2 tbsp vegetable oil (extra);
1 onion;
1 tbsp finely grated ginger;
2 garlic cloves, crushed;
1 tsp cayenne pepper;
2 tsp garam masala;
1 tsp cumin;
1 tsp salt;
800g canned tomatoes, chopped;
150ml runny cream;
fresh coriander leaves, if you have them

METHOD

Cut the chicken into large bite-sized chunks and season well with salt and pepper. Heat the oil in a frypan and fry the chicken until the skin is browned but the flesh is only half-cooked.

To make the sauce, heat the butter and extra oil in a heavy-bottomed frypan, add the onion and garlic and cook for 2 minutes.

Add spices and salt, and cook, stirring, for 2 minutes. Add the tomatoes and simmer for 10 minutes or until the oil comes to the surface. Gradually add the cream, stirring constantly, without boiling. If the sauce is too thick add a little water or chicken stock.

Add the chicken pieces and gently simmer for 10 minutes until cooked through. Scatter with fresh coriander if you have it, and serve with warm rice.

Notes

  • For the first sauce I doubled the recipe.
  • For the first sauce I made I followed this to the letter, except I only put 1 1/2 teaspoons of cayenne pepper.
  • For the 2nd sauce, I had to make a few changes as I ran out of a few things!
  • I used powdered garlic and ginger
  • 1 teaspoon garam marsala
  • I also used ghee instead of butter to both fry the chicken and the sauce.
  • I also used a bar-mix to blend the sauce before I put in the chicken…gave a nice smooth texture.
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