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Top 5 dishes made from Chicken Stock Paste
1 . Butter Chicken and Basmati Rice
Butter Chicken and Basmati Rice
Excellent sauce with chicken, perfectly complements rice. Spices amazingly transform ordinary foods into a delicious dish.
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Ingredient
210 g
Chicken Thigh Diced
150 g
Basmati Rice
50 g
tomato paste
50 g
Korma Style Paste
10 g
Chicken Stock Paste
75 g
Créme Fraîche
300 g
green peas, blanched
2-3 tbsp
olive oil
Cooking instructions
* Step 1
Boil the rice. Cut the chicken flesh into small pieces.
* Step 2
Heat a saucepan with olive oil. Add tomato paste and Korma paste. Stir vigorously until a pleasant smell appears. Pour in the broth. Add salt and adjust to taste. Add chicken pulp.
* Step 3
Simmer the sauce covered for 15 minutes at moderate boil. Then add peas. Warm everything together for about 3 minutes.
* Step 4
Add Fraiche cream to the sauce. Stir, let it boil, turn off.
* Step 5
Serve rice with sauce. Sprinkle with flaked almonds and green onions.
Note: if there is a photo you can click to enlarge it
2 . Indonesian style ginger chicken stew with jasmine rice an green beans
Indonesian style ginger chicken stew with jasmine rice an green beans
Hello fresh
Ingredient
80 g
green beans
1 pack
diced chicken
150 g
jasmine rice
1
lime
30 g
tomato puree
15 g
ginger puree
1 sachet
Indonesian style mix
200 ml
coconut milk
10 g
chicken stock paste
Half
teaspoon sugar
Cooking instructions
* Step 1
Trim green beans then cut into thirds. Heat pan with drizzle of oil. Once hot add chicken and green beans
* Step 2
Cook rice as instructions. Quarter the lime whilst it cooks.
* Step 3
Stir thr tomato puree, ginger puree, Indonesian style spice, coconut milk, chicken stock paste, and sugar. Lower to simmer for 5 mins. Add a good squeeze of lime.
* Step 4
Once cooked share between bowls and stew. And serve with lime quarters
Note: if there is a photo you can click to enlarge it
3 . Carribean style beef and black beans
Carribean style beef and black beans
Hello fresh
Ingredient
150 g
basmati rice
1 carton
black beans
1
lime
240 g
beef mince
2 sachets
carribean style jersey seasoning
30 g
tomato puree
10 g
chicken stock paste
40 g
mango chutney
40 g
baby spinach
Half
teaspoon sugar
150 ml
water for sauce
20 g
butter
Cooking instructions
* Step 1
Cook rice as per instructions. Meanwhile drain and rinse black beans in sieve. Cut tomato into half cm chunks. Zest and cut lime into wedges. Peel and grate garlic.
* Step 2
In small bowl combine tomato with juice from half the lime and a drizzle of olive oil, sugar and pinch of salt. Set aside.
* Step 3
Heat frying pan with beef mince. Fry until cooked. Add garlic, carribean style jerk and tomato puree. Stir through black beans chicken stock paste and water. Add spinach in. Stir through mango chutney and butter. Remove from heat.
* Step 4
Fluff up rice and stir zest through rice and top with carribean beef and tomato salsa. Serve with wedges of lime.
Note: if there is a photo you can click to enlarge it
4 . Presto bacon and mushroom linguine
Presto bacon and mushroom linguine
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Ingredient
180 g
linguine
80 g
sliced mushrooms
60 g
bacon lardons
150 g
creme fraiche
10 g
chicken stock paste
120 g
peas
20 g
hard Italian cheese
Cooking instructions
* Step 1
Cook water to instructions
* Step 2
Whilst pasta cooks heat frying pan and add sliced mushrooms and bacon
* Step 3
Peel and grate garlic
* Step 4
Once mushrooms and bacon cooked stir in garlic foe 30 seconds. Drain pasta and keep 100ml of pasta water
* Step 5
Then stir water creme fraiche chicken stock paste and peas into mushrooms and bacon. Simmer for 2 / 3 mins.
* Step 6
Add pasta and cheese and toss to coat
Note: if there is a photo you can click to enlarge it
5 . Patak chicken korma and spinach curry with garlic butter rice
Patak chicken korma and spinach curry with garlic butter rice
Hello fresh
Ingredient
150 g
basmati rice
260 g
diced chicken breast
1 bunch
coriander
10 g
chicken stock paste
75 g
creme fraiche
40 g
mango chutney
40 g
spinach
30 g
butter
100 ml
water for curry sauce
Cooking instructions
* Step 1
Peel and grate garlic. pop on a deep saucepan to heat and melt on butter. Once melted add half garlic and stir fry the garlic. Stir in rice and coat with butter. Then add in water to cook rice normally.
* Step 2
Fry chicken ina frying pan.
* Step 3
Once chicken fries chop coriander roughly with stalks and all
* Step 4
Once chicken browned add in patak korma paste and remaining garlic. Stir in water for curry and stock paste. Bring to boil and then lower tlso sauce simmers gently.
* Step 5
Once chicken cooks and sauce has thickened stir in creme fraiche and mango chutney. Add spinach a handful at a time until hot and wilted.
* Step 6
Serve up garlic butter rice and then add curry on top. Sprinkle Coriander on top
Note: if there is a photo you can click to enlarge it
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