Recipe: Tandoori Chicken

Delicious tandoori chicken, best served with long grain basmati rice, cucumber salad, grilled veggies and roasted corn on the cob.

Meeru restaurant, Constance Halaveli Resort, Maldives

Meeru restaurant, Constance Halaveli

  • 2lbs chicken cut into pieces
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 1/4 cups plain yogurt
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger root
  • 2 teaspoons garam masala
  • 1 teaspoon cayenne pepper
  • 2 teaspoons finely chopped coriander
  • 1 lemon, cut into wedges

1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside for 20 minutes.
2. In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Spread yoghurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat grill to medium high heat. Cook chicken on grill until no longer pink and juices run clear. Alternatively, bake the chicken in the oven for 25-30 minutes at 230ºC.

Garnish with coriander and lemon wedges.

 

Recipe: chicken and prawn fricassee, stewed Chinese bredes with boucane

Red and green chillies

Red and green chillies

It’s Father’s Day in the UK on Sunday 19 June.

Here’s a special recipe for all the Dads out there from Constance Le Prince Maurice, Mauritius. Enjoy your day.

Serves: 4
Preparation time: 30 minutes
Cooking time: 1 hour

Ingredients for the fricassée

  • 4 boned chicken legs
  • 8 large shelled prawns
  • 1 onion
  • 4 cloves garlic
  • 1 tsp finely chopped ginger
  • 1 fresh green chilli
  • 5 sprigs thyme
  • 6 curry leaves
  • 5 sprigs parsley
  • 4 diced tomatoes
  • 3 tbsp tomato coulis
  • 5 sprigs coriander
  • 6 tbsp oil
  • salt and pepper

For the stewed Chinese brèdes

  • 1 Chinese cabbage
  • 2 tbsp oil
  • 1 onion
  • 2 cloves garlic
  • 100g boucane (smoked pork belly)
  • 1 dried red chilli
  • salt and pepper

1. Make the fricassée: peel the onion and garlic. Chop them separately, chop the thyme, curry leaves, parsley and coriander. Cut each chicken leg in 4 pieces, add salt and pepper, then brown the chicken in 2 tbsp of hot oil in a frying pan. Set aside.

2. Season the prawns with salt and pepper. Sear them for 5 minutes in 2 tbsp of hot oil. Set aside.

3. In a saucepan, sweat the onion, garlic and ginger in oil for 2-3 minutes without colouring. Add the diced tomato and let stew for 10 minutes. Add the thyme, curry leaves, parsley, the chilli split in two lengthways and the tomato coulis. Stew for a further 10 minutes on low heat. Add the chicken and simmer for 15 minutes on low heat; then add the prawns. Simmer for 5 minutes and correct seasoning.

4. Prepare the Chinese brèdes: clean the Chinese cabbage and chop the leaves. Peel the onion and garlic, chop them separately. Chop the red chilli. Dice the smoked pork belly and cook it in boiling water for 20 minutes. Drain.

5. In a saucepan, brown the onion, garlic and pork belly in oil for 3 minutes without colouring. Add the brèdes and the chopped dried chilli, season with salt and pepper. Cover and stew for 10-12 minutes on low heat. Correct seasoning.

6. Serve this chicken and prawn fricassée with the stewed Chinese brèdes, plain white rice or bread.

Let us know how you get on, and send us your comments and pictures of your own chicken and prawn fricassée. You can get in contact with us via Twitter, Facebook or the comments section below.

You can also purchase the Prince Maurice recipe book that contains this recipe and 50 more from our online store.