Butter Chicken with Brown rice

Butter Chicken with Brown rice

You Will Need:

Curry 

  • Diced chicken 1kg
  • 2 white onions
  • 2 cans of coconut cream
  • 1 tbsp or to your taste Mustard powder
  • 1 tsp or to your tasteChilli powder
  • 1tbsp of paprika
  • Himalayan salt
  • 9 Spice
  • 1 tsp of NZEALTH paste
  • 4 spice paste (garlic, ginger, turmeric, chilli blended together)
  •  1 tube of sugarfree tomato paste
  • 1 bunch of parsley or coriander

Roasted vegetable salad

  • Frozen Cauliflower, Broccolli, snow peas, baby green beans, capsicums, carrot mix. Or you can use fresh vegetables.

Directions:

Curry

  1. Slice the onions and fry them on the pan till slightly golden
  2. Add the spices and tomato paste and mix well.
  3. Add diced chicken and fry till cooked.
  4. Add coconut cream mix well, bring it to a boil, reduce the heat keep stirring. 
  5. Add chopped parsley turn off the stove, and rest it under the lid.

 Roasted Vegetables salad. 

  1. Take 2 frozen packs of viggie mix: broccoli, cauliflower, carrots, green beans, red pepper, onions and whole snow peas (optional)
  2. Heat up the oven under the grill mode full tilt. 
  3. Put veggies onto the tray, sprinkle it with olive oil and salt, and put it into the oven.
  4. Turn it twice as they turn golden, pull it out. 

 Serve as you wishEnjoy

Bon Appetit

Nutrition Facts
8 servings per container
Serving size 1 serving
Amount per serving
Calories 497
% Daily Value*
Total Fat 28g 35%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 47mg 3%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 17%
Total Sugars 6g
Includes 0g Added Sugars 0%
Protein 32g
Potassium 201mg 5%
Vitamin A 0%
Vitamin C 3%
Calcium 1%
Iron 2%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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This Sugar-Free wholesome Butter Chicken curry makes you travel virtually. The flavours of authentic spices and textures take you places where it belongs. 

The sweetness of its taste and kick of the chilli, ginger and garlic gently warm up your mouth while giving you incredible sensations of wood fire nights. 

Everything in this dish makes you feel happy, the colours, the warmth and the food varieties abundance. It’s a healthy and complete dish which nutritionally balanced and healthy. 
  

Enjoy

Bon Appetit

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Venison Plov

Venison Plov

You Will Need:

  • Venison – 2 kg
  • carrots – 6 large size
  • Garlic – 2 big heads
  • White Onion – 2 large
  • Olive oil – 4 tbs
  • 4 Spice past – 2 tbsp ( or minced 8 cloves of garlic, 50 g of ginger, 1 chilli and 30 g of turmeric)
  • 1 tsp 9 spice
  • 2 tsp – Himalayan salt
  • Brown rice – 6 cups
  • Water 12 cups
  • Truffle butter – 2 tsp or porcini powder 2 tbsp
  • Coriander – 1 bunch

Directions:

  1. Soak the rice in a big bowl, 6 cups to 12 cups of water, a drizzle of olive oil and some salt. Soak it in the morning, so it had about 6 hours in water by the time you cook dinner. 
  2. Preheat the oven to 180*C
  3. Cut the venison
  4. Divide it into 3 bunches, salt it and sprinkle it with 9 spice
  5. Brown it 1 bunch at the time
  6. Put it into the nonstick pot or casserole skillet.
  7. Grate the carrots, divide it into two bunches, fry them until slightly golden with some salt and 4 spice paste.
  8. Put carrot layer over the meat layer into the pot.
  9. Slice the onions and fry it until golden with some salt.
  10. Put the onion layer over the carrot layer into the pot.
  11. Cover all the layers with the soaked rice with water, insert two garlic heads into the different sides of the pot so they are drowned.
  12. Take the spoon and even up the top of the rice layer, forming a smooth surface.
  13. Put truffle butter on the top. Heat the pot till it starts boiling.
  14. Cover the pot with the lid and put it into the oven for an hour and 15 minutes.
  15. Take the pot out of the oven and mix thoroughly. 

Serve with your favorite salad. 

Bon Appetit

Nutrition Facts
14 servings per container
Serving size 1 - 250 ml bowl
Amount per serving
Calories 311
% Daily Value*
Total Fat 5g 7%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 703mg 31%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Total Sugars 2g
Includes 0g Added Sugars 0%
Protein 45g
Potassium 740mg 17%
Vitamin A 258%
Vitamin C 5%
Calcium 17%
Iron 1%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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This dish is so delicious that it takes you to Russia’s most beautiful mountain picks with one bite. Originally plov comes from 4th BC where Alexander the Great asked his chefs to prepare the rice dish for his army cooking with everything they had in the food supplies. So his cooks used lamb or quail and a bit of chilli to cook that meal.

Furthermore, plov was endlessly upgraded by Turks and Persian until it reached Mongols and Uzbeks. Then and there, they stuck with lamb choice of protein while adding lots of carrot and garlic, which made it beautifully orange in colour.

Nevertheless, I have cooked this beautiful creation with so many types of proteins and found that with Venison it comes out to be pretty unique and healthy at the same time. The flavour of roasted garlic and carrots with a back end of the meat’s gaminess gives you a beautiful finish of grilled truffle.

Although adding the truffle was only an idea, but instead, I’ve used porcini mushrooms, but it still produced this beautiful truffly finish.

Serve as you wish
Enjoy

Bon Appetit

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