Category: Chicken

Korma

Creamy: Korma

INGREDIENTS

  • Marinade: Turmeric Powder, pinch
  • Salt, pinch
  • 1/2 Tsp Ginger, minced
  • 350g Chicken Breast, boneless and skinless, bite sized cubes OR 300g Paneer, bite sized cubes
  • Gravy Sauce: 2 Tbsp Garlic Infused Oil
  • 1 Cinnamon Stick
  • 1 Tsp Fennel Seeds
  • 5-6 Curry Leaves
  • 2 Tsp Ginger, minced
  • 2 Tsp Coriander Powder
  • 1/2 Turmeric Powder
  • 2-3 Tsp Kashmiri Chilli Powder, to taste
  • 400g tin diced Tomatoes
  • 1/4 Tsp Salt
  • 400g tin Coconut Milk (or Coconut Cream if you like it thicker)
  • 1/2 C Water
  • 1 Tbsp Lemon Juice
  • Coriander, to garnish

INSTRUCTIONS

  1. Mix together the marinade with the chicken or paneer, and leave to marinate for at least 5 minutes, and up to 24 hours.
  2. Heat the garlic infused oil over a medium high heat.
  3. Add the cinnamon stick and fennel seeds, and saute until fragrant. This will take a few minutes.
  4. Add the curry leaves and saute until fragrant. This will usually be a minute or so.
  5. Turn down the heat to a low-medium. Add the minced ginger and cook for another minute.
  6. Turn the heat back up to a medium. Add the kashmiri chilli powder, coriander powder, and atumeric powder. Saute for another minute.
  7. Add the tomatoes, and cook until softened and pulpy.
  8. Add the chicken/paneer, and turning occassionally, cook half way.
  9. Add the salt and the coconut milk, and cook on low heat, simmering until the chicken has cooked through and the liquid has slightly reduced.
  10. Serve while hot.

SERVE WITH

Cooked rice, poppadom’s, or gluten free roti. Garnish with coriander.

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Chicken Fritters

Scrumptious: Chicken Fritters

INGREDIENTS

  • 500g Chicken Mince
  • 2 Eggs
  • 1/4 C Mayonnaise
  • 1/4 C gluten free Flour
  • 1 C Cheddar Cheese, grated
  • 2 Tbsp Basil (dried or fresh), finely chopped
  • 1/2 Tsp Salt
  • 1/2 Tsp ground Black Pepper
  • Olive Oil, to fry

INSTRUCTIONS

  1. Place all ingredients (except the oil) into a bowl and mix to combine.
  2. Heat a drizzle of olive oil in a pan over medium-high heat. Scoop out a small amount of chicken batter and add to the pan, squishing it so it makes a fritter shape. Cook in batches as required so that the pan is not overcrowded (you should be able to fit 6-8 fritters in a pan).
  3. Fry each fritter until golden brown on both sides and cooked through. Place on a paper towel to drain any excess oil once cooked through.
  4. Serve immediately.

SERVE WITH

A low FODMAP aioli and a green salad.

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Chicken, Cranberry & Camembert Pizza

A Treat for your Taste Buds: Chicken, Cranberry & Camembert Pizza

INGREDIENTS

  • 250g Chicken, cooked, shredded, sliced, or diced into small cubes
  • 2x gluten free Pizza Bases
  • 2 C Cheddar Cheese, grated
  • 125g Camembert Cheese, sliced in about 0.5cm pieces and halved
  • 180g Cranberry Jelly

INSTRUCTIONS

  1. Pre-heat the oven to 180°C.
  2. Place each pizza base on an oven proof tray, then slather each pizza base in 90g of the cranberry jelly.
  3. Cover each pizza base in half each of the grated cheddar cheese.
  4. Add the camembert cheese pieces over each pizza base, along with the chicken pieces.
  5. Place the pizzas in the oven and cook for 20 minutes.
  6. Serve immediately while hot.

SERVE WITH

A green salad.

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Teriyaki Chicken Sushi

Light: Teriyaki Chicken Sushi

INGREDIENTS

  • Rice: 1 1/2 C Short Grain Rice, uncooked
  • Water
  • 1/3 C Rice Vinegar
  • 1 Tbsp White Sugar
  • 1 Tsp Salt
  • Marinade: 1/2 C gluten free Soy Sauce
  • 2 Tbsp Brown Sugar
  • 1 1/2 Tsp Ginger, minced
  • 1 Tbsp Garlic Oil
  • 3 Tbsp Mirin
  • Sushi Roll: 1 Chicken Breast, sliced
  • 1 Capsicum, deseeded and sliced
  • 100g Cucumber, sliced
  • 1 Avocado, deseeded and sliced
  • Lettuce, a handful
  • 4x Seaweed sheets
  • Water

INSTRUCTIONS

  1. Add the soy sauce, brown sugar, ginger, garlic oil, and mirin to a bowl and combine well. Add the chicken breast to the bowl and mix, ensuring that the marinade covers the chicken.
  2. Cover the bowl and marinate the chicken for a minimum of 5 minutes, ideally a few hours.
  3. Wash your rice then add to rice cooker along with water (enough that it covers the rice plus the length of your finger tip) and turn on.
  4. Once rice has cooked, turn the rice cooker off. Add the rice vinegar, sugar, and salt to the rice and stir through until absorbed. Leave to cool.
  5. Heat a pan to a medium-high heat, and add the chicken. Cook through, flipping over half way through to cool both sides.
  6. Lay a seaweed sheet on top of a sushi rolling mat. Place a quarter of the cooled rice on top, and spread over the entire sheet, leaving only a 1-2cm strip across the length at the far end of the sheet.
  7. At the end closest to you, make a line across the length of each ingredient – teriyaki chicken, lettuce, capsicum, cucumber, avocado.
  8. Wet all of the lengthways seaweed strip with water.
  9. Using the rolling mat, tuck in the ingredients and roll tightly. The wet seaweed strip will glue the roll together.
  10. Place the roll onto a chopping board, and using a sharp knife, cut the sushi roll into pieces.
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Chicken and Peanut Stir Fry

Sizzling: Chicken and Peanut Stir Fry

INGREDIENTS

  • 1 Tbsp Garlic Oil
  • 1 Chicken Breast, boneless and skinless, large, sliced thinly or diced (or Tofu for a vegetarian option)
  • 1 Capsicum, sliced (150g)
  • 1 Zucchini, sliced into half moons (200g)
  • 1 Carrot, thin slices or half moons (120g)
  • 100g Broccoli, florets
  • 200g Oyster Mushrooms (fresh or tinned – drained and rinsed)
  • 2 Spring Onion, green tops only
  • 1/3 C GF Soy Sauce
  • 2 Tbsp GF Oyster Sauce
  • 2 Tsp White Sugar
  • 3 Bird’s Eye Chilli, seeds removed and sliced (more if you like it spicy)
  • 100g Roasted, Unsalted, Peanuts
  • 1 1/2 C Jasmine Rice
  • Water

INSTRUCTIONS

  1. Wash your rice then add to rice cooker along with water (enough that it covers the rice plus the length of your finger tip) and turn on.
  2. Prepare vegetables and sauces (this is a fast dish so everything needs to be ready to go)
  3. Heat garlic oil in a wok over high heat.
  4. Add chicken and toss regularly. Note: Throughout this dish, you will need to continue tossing regularly until served.
  5. When chicken is half cooked, add the carrots.
  6. Once the carrots are almost ready, add the capsicum, zucchini, and broccoli. Cook for a couple of minutes.
  7. Add the chilli, mushrooms, spring onions, soy sauce, oyster sauce, and white sugar.
  8. Once combined, add the peanuts and stir through.
  9. Remove from heat, and serve alongside cooked rice.

ALTERNATIVES

Remove the chicken or switch it out for tofu for a vegetarian option, or pair this with prawns, beef, or pork for alternative meat options.

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Caribbean Coconut Chicken Strips

Crunchy: Caribbean Coconut Chicken Strips

Top tip: Increase your recipe size and make extras for next time to save yourself the prep work. Individually freeze before adding to a bag/container and putting them away in the freezer for up to three months.

INGREDIENTS

  • 1 Chicken Breast, boneless and skinless, large
  • 1 C gluten free Flour
  • 2 Tsp Smoked Paprika
  • 1 C gluten free Breadcrumbs
  • 1 C Desiccated Coconut
  • 2 Eggs, whisked
  • Vegetable Oil

INSTRUCTIONS

  1. Add the flour, salt, pepper, and paprika into a shallow dish or bowl and mix together. Into a second dish/bowl, add the whisked egg. In a third dish/bowl, add the coconut and breadcrumbs together and mix together.
  2. Cut the chicken into strips. Cover each piece in the prepared flour, then the egg, then the coconut breadcrumb mix, making sure that each coat thoroughly covers each piece of chicken.
  3. Heat the vegetable oil in a pan – enough to shallow fry the chicken (you could also deep fry the chicken as an alternative method). Once hot, add the chicken to the pan, ensuring that the pieces aren’t touching. If required, cook the chicken in batches. Cook each side until golden brown and the chicken is cooked through.
  4. Remove from pan and sit on a wire rack so that any excess oil is drained. Once drained and slightly cooled, serve.

SERVE WITH

A green salad, coleslaw, or mango slaw.

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Chicken and Bacon Salad

Light and Filling: Chicken and Bacon Salad

This can be served as a main for 2 people, or as a side for 4 people.

INGREDIENTS

  • 4 Eggs, boiled, halved and quartered
  • 4 pieces of Streaky Bacon
  • 1 Chicken Breast
  • 1/2 Capsicum (approx. 60g), sliced
  • 90g Cherry Tomatoes, halved
  • 70g Lettuce, roughly chopped/sliced into large pieces
  • 45g Parmesan Cheese, grated
  • 1 Spring Onion, green tops only, sliced
  • Salt & Pepper, to taste
  • 2 Tbsp Olive Oil
  • 2 Tbsp Extra Virgin Olive Oil
  • 10g Butter
  • 1/2 Tbsp Balsamic Vinegar

INSTRUCTIONS

  1. Heat the olive oil and the butter in a pan. Add your chicken breast to the pan and cook through, turning half way.
  2. Meanwhile, prepare the vegetables and add to bowl, along with the eggs and parmesan.
  3. Once the chicken has cooked through, remove from pan and slice. Add to bowl.
  4. Reheat pan, add the bacon and cook through, turning half way. Remove from pan, and slice. Add to bowl.
  5. Add salt and pepper to taste, along with the extra virgin olive oil and balsamic vinegar. Toss through, then serve.

ALTERNATIVES

  • Add some avocado or cucumber to add extra flavour to your salad.
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Chicken Enchiladas

Comfort: Chicken Enchiladas

INGREDIENTS

  • 8 Corn Tortillas
  • 2C Cheddar Cheese
  • Coriander, roughly chopped
  • 125g Sour Cream, to serve

FILLING

  • 600g Chicken Breast, diced into small cubes approx 0.5-1cm)
  • 2 Tbsp Garlic Olive Oil
  • 1 Red Capsicum, diced (can increase to 2 or 3 if not using frijoles and/or corn)
  • 300g Frijoles (refried beans) (limited to 45g a serve on a FODMAP diet), optional
  • 300g Corn (tinned – drained) (limited to 75g a serve on a FODMAP diet), optional
  • 1/4C Water
  • 1C Cheddar Cheese, grated

SEASONING

  • 1 tsp Salt
  • 1 Tbsp Cumin Powder
  • 1 Tbsp Paprika
  • 1 Tbsp Oregano
  • 1/4 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper

SAUCE

  • 2 Tbsp Garlic Olive Oil
  • 3 Tbsp GF Flour
  • 500ml Chicken Stock
  • 375ml Diced Tomatoes

INSTRUCTIONS

  1. Mix seasoning spices in a small bowl.
  2. Enchilada Sauce: Make roux by heating oil in a saucepan over medium heat. Add flour and stir for approximately 20 seconds.
  3. Add 2 Tbsp of the seasoning spices, with the chicken stock and diced tomatoes. Stir to combine.
  4. Increase the heat slightly to medium high to thicken. Cook for a few minutes, stirring regularly, until the sauce thickens. Remove from stove.
  5. Pre-heat oven to 180°C.
  6. Chicken Filling: Add 1 Tbsp garlic oil to diced chicken, and sprinkle with seasoning. Toss to coat.
  7. Heat 1 Tbsp of garlic oil in frying pan over high heat. Add chicken, stirring occasionally. Add capsicum, corn, frijoles, and water. Stir until reduced slightly (it should not be watery).
  8. Smear some enchilada sauce across the base of the baking dish.
  9. Assemble: For each tortilla, spread some filling on lower third, sprinkle with cheese and then roll up. Place into baking dish with the seam side down.
  10. Cover the assembled tortillas in the remaining enchilada sauce.
  11. Bake for 20-25 minutes; cheese will be melted and golden. Sprinkle with coriander and serve.

SERVE WITH

Sour Cream

NOTES

This dish is super easy to make in advance in batches and freeze for convenience. Make the enchilada sauce, and the chicken filling. Freeze separately.

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Chicken & Chive Pasta

Comfort: Chicken & Chive Pasta

INGREDIENTS

  • 400g GF pasta
  • 25g Butter
  • 1-2 Tbsp Garlic Oil
  • 6 Spring Onions, diced
  • 300g Cream
  • 1/4C Chicken Stock
  • 1 Tbsp Wholegrain Mustard
  • 400g Chicken Breast, diced
  • 3 Tbsp chopped Chives
  • Grated Parmesan Cheese, to taste
  • Salt & Pepper, to taste

INSTRUCTIONS

  1. Cook the pasta in boiling salted water until al dente.
  2. Melt the butter in a large frying pan with the garlic oil. Add the chicken and cook until almost cooked through.
  3. Add the spring onions and cook until softened.
  4. Stir in the cream, chicken stock, wholegrain mustard, and chives. Cook until thickened slightly.
  5. Add grated parmesan, salt, and pepper to sauce and stir through.
  6. Drain the pasta and add to the sauce. Toss to mix.
  7. Serve garnished with salt, pepper, and extra parmesan.
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