Tag Archives: #spice

Dinner, Primal, Quick Meals, stir fry

Stir Fry Spicy Chicken & Vegetable Curry

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Stir-frying is a healthy and quick cooking method with an infinite variety of dishes.

I haven’t always been a fan of cauliflower but I find myself buying cauliflower often and craving this meal – this recipe is a game changer.

Swapping out cream for a good quality yoghurt is a much healthier option, and when paired with lemon, the yoghurt takes on the flavours of the spices beautifully.

This Primal recipe brings vegetables to life with a refreshing burst of flavours.

Stir Fry Spicy Chicken & Vegetable Curry

Ingredients (serves 4)

Rating: 1 out of 5.
  • 1/2 lemon, squeezed
  • 1 teaspoon sesame oil
  • 1 garlic clove, crushed
  • 2cm piece ginger, grated
  • 2 cups grass fed & organic full fat yoghurt
  • 1/2 chilli, seeds removed sliced thin
  • 2 teaspoons garam masala
  • 2 teaspoons coriander powder
  • 2 teaspoons cumin
  • 5 cherry tomatoes
  • 1/2 chilli, seeds removed sliced thinly
  • 1 chicken breast, chopped into small bite-size pieces
  • 1 head of broccoli, cut into small pieces
  • 1/2 cauliflower, cut into small pieces
  • 1 carrot, chopped into small pieces
  • 1 zucchini, sliced into circles
  • 2 shallots, thinly sliced

Method

  • Heat oil on HIGH until very hot, fry off garlic and ginger.
  • Add chicken, season with a pinch of cumin, garam masala and coriander powder (fresh preferably), stir fry until brown.
  • In a small blender, combine tomatoes and chilli to a pulp, pour over the chicken.
  • Move chicken to outside of pan, add vegetables starting with those requiring more cooking (cauliflower and carrot), stir fry for 2 minutes, cover to steam.
  • Add vegetables that don’t require as much cooking (shallots, broccoli and carrot), and lemon and yoghurt.
  • Stir all and cover, simmering on LOW for about 7 minutes ensuring you don’t burn the yoghurt.
  • *Simmer time varies depending upon how crunchy or soft you prefer your vegetables.

Tip: The meat should be cut into small pieces or thin strips so it cooks quickly and evenly.

Air Fry, Dinner, Oven, Paleo, Primal

Thai Sticky Chicken Niblets & Wild Rice Lettuce Cups

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Doing the 21-day Primal Reset has really stirred up the creativity and resulted in this very clean and healthy indulgence.

As much as we love our Texan BBQ Niblets we’re looking to cleanse our systems – along with our lifestyle – so the bottle sauce had to go.

No need to miss out though – where there’s a will there’s a way, and the proof is in the pudding, (or in the niblets)!

We love our Thai flavours and as we’re choosing to avoid all the nasties and prepare our sauces from scratch, hubby got his creativity on and nailed it first time.

Thai Sticky Chicken Niblets & Wild Rice Lettuce Cups

Ingredients (serves 4)

Rating: 1 out of 5.
  • Marinade
    • 1 red chilli, seeds removed and chopped
    • 1 bunch coriander, stems only, some leaves to garnish
    • 1/2 lime, juiced
    • 4 garlic cloves, peeled
    • 4cm piece ginger, peeled
    • 1 tablespoon sesame oil
    • 4 tablespoons olive oil
    • 1 teaspoon organic gluten free tamari soy sauce
    • 5 drops of fish sauce
    • 1 teaspoon pure raw honey
  • 1kg chicken niblets
  • 2 cups wild rice (1/2 a cup per serve)
  • 1 iceberg lettuce (one large leaf for each person)
  • 1 small carrot, a few long strips grated

Method

  • Blitz all marinade ingredients into a paste, cover the chicken and marinate for 30 minutes.
  • Cover a tray with foil and spray lightly with olive oil so wings don’t stick.
  • *Variation: if you don’t have time to marinate, place niblets on foil and dribble paste on spreading around with a brush, so as to baste.
  • Cook in air fryer on 200 degrees for 30 minutes, turning half way.
  • Prepare the rice as per packet instructions.
  • Serve niblets on a large lettuce leaf, topped with wild rice, and a few grated strips of carrot. Squeeze some lime juice over the top, then add the chicken on top. Garnish with coriander.

Play with your food!

Not something you hear every day, but today you have permission. Have some fun with it by removing the chicken from the bone and wrapping it all up in the lettuce leaf. Or, if you’re like me and can’t resist, dig into the chicken, then wrap all the rest up in the lettuce. Devine!

Dinner, Lunch, Pressure Cooker, Stove Top

Greek Chicken Bowl with Tzatziki

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This light, healthy and flavoursome meal is great for lunch or dinner.

Homemade tzatziki is so simple and moorish but if you’re time poor simply pick up a tzatziki dip, pre-made from the shop.

Greek Chicken Bowl with Tzatziki

Rating: 1 out of 5.

Ingredients (serves 4)

Greek Chicken

  • 2 tablespoons of olive oil
  • 2 teaspoons of Masterfoods Lemon, Herb, & Garlic Spice Blend (pic below)
  • 1 large chicken breast, cut into 2cm pieces
  • 1 teaspoon lemon juice for pan to steam

Salad

  • 1/2 red onion, diced well
  • 1.5 cups Quinoa
  • 1/2 punnet cherry tomatoes, quartered
  • 1/2 Cucumber, diced
  • 1/4 block fetta
  • Handful of walnuts, chopped
  • Optional: 6 pitted kalamata olives, diced

Tzatziki

  • 250g Greek yoghurt
  • 1 teaspoon minced garlic
  • 1/2 lemon, juiced
  • 2 tablespoons of chopped mint
  • Salt and pepper

Method

  • Add 1.5 quinoa to pressure cooker with 3 cups of water. Select RICE and cook for 5 minutes.
  • Add chicken to pan and drizzle 2 tablespoons of oil, stir to coat chicken.
  • Sprinkle the spice blend one teaspoon at a time whilst stirring. Season with salt and pepper.
  • Cook on MEDIUM for 5 minutes stirring until brown.
  • Add lemon juice and cover to steam for 5 minutes, stirring occasionally.
  • Make the tzatziki by combining all ingredients in a bowl, stir and taste adjusting with more lemon or salt, pepper or garlic.
  • Add cooked quinoa to large bowl and add all salad ingredients. Stir and season of required. Serve by placing salad on bottom, then chicken and drizzle with tzatziki .
Dinner, Satay, stir fry

Quick Satay Chicken Stir Fry

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Stir fry’s are one of our favourite go-to meals and the kids love them too – probably because we blended theirs to a pulp before serving to them as babies.

They’re so quick and easy, and a great way to use up the last of your vegetables before your next shop. Pick up the satay recipe base in your next shop and have it on hand in the cupboard, so you can make this meal anytime you please.

You can add noodles at the end before serving, accompany with rice, or simply serve as is!

Quick Satay Chicken Stir Fry

Rating: 1 out of 5.

Ingredients (serves 4)

Please note: this meal contains nuts.

  • 1 tablespoon peanut oil
  • 500g chicken breast, cut into bite sized pieces
  • Sauce:
  • 1 tablespoon water
  • 200g broccoli, cut into small pieces
  • 3 carrots, chopped into 1cm pieces
  • 1/2 capsicum cut into thin strips
  • 1/4 red cabbage, shredded
  • 1 packet Kantong Hokkein Noodles (or any noodles of your choice)

Method

  • Create sauce by combining the recipe base, crunchy peanut butter, and 3/4 cup (190ml) of water. Add the sweet chilli sauce and stir, set aside.
  • In a wok or large frypan, add peanut oil, and cook chicken on MEDIUM heat until brown.
  • Reduce heat and add vegetables putting broccoli and carrot in first, then cabbage, so it creates a blanket over the chicken.
  • Set pan on HIGH, and when hot add 1 tablespoon of water. Cover pan with lid for 3 minutes, or until vegetables are cooked to your liking and the chicken is tender.
  • Remove lid, and add noodles.
  • Add sauce mix from first step, simmer whilst stirring for a few minutes until sauce thickens.
Dinner, Pressure Cooker

Instant Butter Chicken – Pressure Cooker

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Yum, yum, yum!

I don’t cook with a lot of cream but what’s a butter chicken without it? Line up all your spices before you get started, and you’ll have this meal on the table in no time.

Instant Butter Chicken – Pressure Cooker

Rating: 1 out of 5.

Ingredients (serves 4)

  • 3 tablespoons unsalted butter
  • 3 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon tumeric
  • 400g passata
  • 800g chicken thigh fillets, cut into bite sized pieces
  • 1 cup cream
  • 500g broccoli, steamed

Method

  • Select SAUTE on pressure cooker and melt the butter. Add the garlic and ginger, and cook for 1 minute.
  • Add all of the spices, stir, and cook for 1 minute.
  • Add the passata and a ¼ cup of water. Switch off the SAUTE setting.
  • Add the chicken thighs and stir.
  • Select PRESSURE COOK setting and cook for 6 minutes on HIGH.
  • Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little.
  • Serve with rice and steamed broccoli (or your favourite greens).