Tag Archive for 'chicken'

Chicken and Pumpkin Curry

This is a version of my favorite go to curry recipe. The base is so versatile and can be used with fish. shrimp, tofu, beans and yes, chicken. It comes together easily and if you are a quick chopper, will be ready in no time. What makes this taste so good are a few essential ingredients – fresh garlic, ginger, lemongrass, Indian curry powder, coconut milk and coriander (cilantro). For the rest you can add what is already in your fridge or freezer. I try to use many different colored vegetables and herbs, which make this meal just as appealing to the eye as to your stomach.

Bear in mind the different cooking times for the vegetables, particularly if using pumpkin. I added it to the pan roughly 10 minutes before the remaining vegetables. Zucchini usually goes in at the end, as it quickly looses its texture and color. 

As to the chicken, here’s a tip that you might or might not know yet. If you cut the chicken breasts into bite size pieces and marinate them in buttermilk for a couple of hours in the fridge, the meat won’t turn tough and dry during the cooking process. It makes such a difference in texture. I can’t stand dry chicken breast and this is what I do to avoid it. Another option is to use a marinade of lemon juice, olive oil, salt and pepper, especially if you want to cook a whole breast in one piece. If you want to keep this recipe dairy-free, omit the buttermilk, or make your own using 1 cup soy milk and 1 tablespoon lemon juice or try the lemon juice and olive oil marinade.

You can make this as spicy as you like. I add a chili if I have one, otherwise  a bit more curry powder or cayenne pepper can spice things up. Here’s one last tip for cooking lemongrass. Only the lower 5-6″ (12-15cm) are soft enough to be eaten once you have removed the tough, outer husks. Slice the light green sticks into very thin rounds and then mince. You want them to be as fine as possible, otherwise they might not soften in the pan and you’ll end up with some chewy lemongrass bits in your curry. Use the left-over husks to make delicious lemon grass tea. Add the ginger peel as well, if you like.   Continue reading ‘Chicken and Pumpkin Curry’


Some of you might know the famous German dish called Schnitzel. It’s a breaded piece of meat, usually veal or pork, fried and served with French fries. Whenever I make it, I like to use chicken breast which I think is just as good and instead of French fries, I serve mine with baked sweet potato fries and steamed vegetables. It’s definitely a children’s favorite, not too dissimilar from chicken nuggets and it’s easy to make. If I don’t have fresh bread crumbs at hand, I use brown rice crumbs. They are available at good grocery or health food stores and really work well. I tend to fry the Schnitzel in a non-stick pan with a little olive oil, but you can also brush them with oil and bake them in the oven. A great trick to make the meat tender is to cut half a chicken breast in 2 or 3 pieces horizontally, place cling wrap over it and beat it with a meat tenderizer or rolling pin. When the pieces are the right size and about 1/4″ or 0.5 cm thick, I marinate them in buttermilk for at least 3 hours. This method works great, and I frequently use it with white meat.

Serves 4 adults or 2 adults and 3 hungry children


  • 2 organic or free-range chicken breast halves, sliced into 2 or 3 pieces horizontally, tenderized (see note above)
  • 1-2 cups buttermilk
  • 1 cup of plain flour, gluten-free flour is fine
  • 2 eggs, lightly beaten
  • 1 cup of fine breadcrumbs or rice crumbs
  • fine sea salt and freshly ground pepper
  • juice of 1/2 lemon


Cut chicken breast halves into desired size pieces, tenderize and cover with buttermilk. Let rest in fridge for 3+ hours

Put flour, beaten eggs and crumbs into 3 individual bowls. Season flour with 1/2 teaspoon salt and pepper

Drain excess buttermilk of meat. Drench meat in flour, shake of excess, then coat in egg, before dipping in breadcrumbs. Repeat with remaining meat.

In a large non-stick frying pan, heat up 1 tablespoon olive oil. Place Schnitzels in pan and fry for 3-5 minutes on each side, until golden. Sprinkle with lemon juice.

Serve with baked sweet potato fries and steamed vegetables.