These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
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We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
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Wednesday, 2 November 2016

Turmeric Tomato Chilli Chicken

It’s great to have a few quick toss together recipes that incorporate lots of veggies and delicious flavours.  Chicken Mince is such a versatile stand-by and soaks up the Asian flavours of ginger, turmeric, soy and fish sauce. You can make it quite spicy if you like by increasing the amount of chilli.  The amount of chilli I use is more on the mild side but still delivers a touch of warm and flavour. Enjoy!

Preparation       15 minutes  - Have everything chopped and ready to go!
Cooking            10 minutes
Serves               4 -5
500 gram Chicken Mince
Splash of Rice Bran Oil  OR   vegetable oil

15 cm piece ginger peeled and shredded finely  – 10 cm for fried garnish and 5 cm for meal
TIP:  don’t worry about the garnish if pressed for time, just use a bit extra ginger during cooking

1 onion finely sliced
2 garlic cloves – crushed
2 tablespoons Tomato Paste
1 teaspoon ground Turmeric
½ red chilli – sliced  OR   ½ teaspoon chilli flakes
½ red capsicum sliced
2 kaffir lime leaves – remove vein and shred very very finely
2 stalks celery – sliced
2 tablespoons Fish Sauce
1 tablespoon Soy Sauce
2 teaspoon sugar
Few handfuls Baby spinach
Handful fresh green beans – sliced in half
3 tomatoes – diced
2 shallots – sliced
½ cucumber – quartered then sliced
Small handful coriander leaves – roughly chopped
1 packet rice noodles – soaked in boiling water for couple of minutes then drained
Bean sprouts (optional)
Pepper (optional)
Few chopped roasted peanuts for garnish


Using a wide deep frypan,  heat a little of the oil then quickly fry off the shredded ginger garnish
Remove from pan and drain on kitchen paper.
Add a splash more oil to the pan if needed.  Heat to medium.
Fry the onion until golden. 
Then add the ginger, garlic, capsicum, kaffir lime leaves and turmeric.
Stir in the tomato paste and chilli and cook out.
Add the chicken mince and use the spatula to break up any thick chunks.
Keep stirring until chicken is almost cooked.
Drizzle in the fish and soy sauce and sugar and combine well.
Stir through the celery and green beans.
Then add the shallots and baby spinach leaves. Mix well to combine and wilt.
Drain the noodles and toss through.
Remove from heat
Stir in the coriander, diced tomatoes, cucumber chunks and Bean Sprouts
Taste and add pepper and splash more soy if needed
Serve garnished with the fried shredded ginger and/or peanuts.  
PS tastes delish even without the garnishes.
                                 Enjoy!  Colleen

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