I remember vividly when and how I fell in love with Butter Chicken. The month was May, the year 2011 the place a small, ramshackle restaurant in New Delhi, India. I had been in Delhi studying since early March of that year and had months to go before heading back home to Cape Town to finish off my degree. Most of the food I had been exposed to in the city until then had not been to my liking, mainly because I did not at the time have much of a palette for hot and spicy food. One day when my friend and I went out as we often did to get out of the campus, I decided to try out Butter Chicken, which I was assured was the dish with the least heat on the menu. I was immediately hooked. For me it was the creamy texture and how the spices were tempered with yoghurt and tomatoes that made this meal a winner. Fast-forward to 2021, I’ve been enjoying this meal for a decade. The recipe below is my take on this delicious meal and I hope you can use it to switch up your chicken meals once in a while.
Scones, Scones, Scones
This is my recipe for yumminess produced in under an hour. These scones are perfect for a weekend or weekday morning. All you need to do is set your alarm an hour early to make sure that you stay in your family’s good books for an entire week! My scones are light, fluffy and golden. The sugar content ensures that they are sweet enough to enjoy on their own and not too sweet that you can’t add jam and cream. I really like adding ½ a teaspoon of cinnamon for that added bit flavour. You can also add a teaspoon of nutmeg for that additional flavour pop. Go on, give this recipe a try and let me know how popular you become in your home.
Creamy Mustard Chicken Casserole
How many creative ways can I make chicken? Well, how long is a piece of string?
In the spirit of eating more white meat than red meat, I’ve developed the habit of loading our grocery trolley with chicken. Seafood we buy weekly because its better fresh than frozen, though when the budget is not as malleable the frozen stuff tends to work perfectly LOL. Enough about seafood, this is a story about chicken. I work full days and still try to ensure that we have a delicious, (sometimes) healthy dinner at least 5 times a week. One of my favourite hacks is the oven. I love it because food basically cooks itself in the oven. The sum total of my cooking is ensuring that I pack my casseroles with flavourful ingredients that can absorb into the meat. This recipe right here is one such example. My Creamy Mustard Chicken Casserole works for both amateur and seasoned home cooks. I start it off on the stove top by browning the chicken – which adds colour and flavour. My casserole then finishes off in the oven while I end my workday by answering a few emails with one-liners such as “Noted, this will be actioned tomorrow”.