Recipe – “Butter Chicken”

A modification of my mum’s recipe and the one on Luke Hines’ blog.

900g diced chicken thigh
1 onion, diced
5 garlic cloves, chopped
2 tbsp ghee
400g can crushed tomatoes
270g can coconut cream
chopped capsicum, green beans, broccoli

1 tsp garam masala
2 tsp cumin
1 1/2 tsp ground coriander
2 tsp turmeric
1 tsp ground chilli powder
salt & pepper

chopped fresh coriander

1. Mix spices up and coat chicken.
2. Melt ghee, add onions & garlic, fry up.
3. Add chicken (may be worthwhile doing in batches if using that much chicken), cook.
4. Add tomatoes, stir.
5. Add veges & coconut cream and simmer until it’s all soft and tasty – season to taste.

Serve with whatever carb source you want (did rice for my partner, nothing for me) and garnish with coriander.


Recipe – “Roast Chicken”

Doesn’t really need a recipe, does it?

Bought a vertical roaster today and wanted to give it a whirl.  Took a mash up of instructions from the interwebs, and combined with this recipe (used for the chicken only).

Here’s what I did:

– washed and dried the bird
– seasoned with salt and pepper, and propped it up on the vertical roaster, covered loosely to dissuade flying creatures
– about an hour later, smeared with softened butter
– chucked in oven at 180c, covered loosely with a tin foil wraparound hat for the first 40mins or so of cooking, so it didn’t burn up top

Next time:

– Nah – the chicken was spot on; if I had more time I’d salt it for longer and season with lemon + herbs.
– I’d do the veges differently – the only downside of having your bird on the bottom rack is that there is not really any room left in the oven for an extra tray for veges.  So less roasties all crammed in, and I didn’t find the butter glaze work that well, but my guess is that I stinged on the butter.

Recipe – “Chicken Shawarma”

Made a tasty chicken marinade this evening, full of tasty herbs and spices.  Love how turmeric just YELLOWs everything it gets near.


No modifications to the recipe; I’d only change the size of the pieces (bigger) and keep them evenly sized so they all cook at the same rate.


I served / dipped mine in greek yoghurt, freaking delicious!