Harissa Butter Chicken Curry

So my mum found the inspiration recipe for this dish in a trashy magazine whilst at the hairdresser… can’t credit which one as she only tore the corner our. 

Since the first try where I stayed true to the recipe I’ve made it about 10 times, tweaking it each time until I got it just right (cue Goldilocks references)!!

This is such a warming dish and has become a firm favourite in my house (regularly requested on a Sunday evening by the boyf!!) It’s also really simple and easy to make, it uses one pot for the curry (you need an extra one for the rice), so minimal washing up too! BONUS!!

This is by no means a traditional butter chicken (sorry to all traditional hardliners that might be offended it’s even in the name), but it has butter, and chicken, SO THE NAME STAYS!

Give it a whirl and let me know how you get on. The ultimate test will be when my cousin Xav manages to successfully make it and gives it the seal of approval (shakshuka and potato hash have all been certified). 

Harissa Butter Chicken Curry
Serves 4
A gorgeous, warming curry that's easy to make in one pot and is guaranteed to put a smile on your face!
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. Olive oil
  2. 1 large red onion
  3. 4 cloves of garlic
  4. 2.5 inches fresh ginger, finely sliced
  5. 1-2 red chillies (depending on your spice tolerance)
  6. 50g butter
  7. 3 tbsp harissa (I use shop bought paste)
  8. 1 tbsp garam masala
  9. 1 tsp turmeric
  10. 8 chicken thighs (can do skin or no skin, I alternate)
  11. 2 tbsp tomato puree
  12. 300 ml chicken stock
  13. 250 ml single cream
  14. 3 tbsp sugar
  15. Fresh coriander
  16. Salt and pepper
Instructions
  1. Preheat the oven to 200C.
  2. Heat the oil in the pan over a low head and add the onion. Sweat down until soft (usually takes 3-5 minutes).
  3. Add in the garlic, ginger and chilli and cook on a low heat for a further 3-5 minutes - until the garlic goes golden and before it turns brown.
  4. Add in the butter, the harissa and the spices (garam masala and turmeric) and stir until it forms a thick paste. Add in the chicken and try and coat it in the sauce as much as possible (without flinging it all over the kitchen - which I do regularly).
  5. Once the chicken is coated, add in the tomato puree, chicken stock and cream. Cover the pan with a lid and put in the oven for 45 minutes.
  6. Once out of the oven, return to the stove over a medium heat to evaporate off some of the water (usually for the time it takes for my rice to cook - about 10 mins).
  7. Add in the sugar to taste and stir. It should taste sweet and creamy. I sometimes add in black pepper here if I think it's needed. Once cooked sprinkle some chopped fresh coriander on top.
  8. Serve with rice, paratha/naan and a good dollop of natural yoghurt on the side.
Notes
  1. If you want to make the yoghurt fancy, add the juice of one lime, a handful of chopped coriander and salt to 250g of natural yoghurt.
Millie Munch http://www.milliemunch.co.uk/
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So last weekend I was kindly invited by the guys at Studio 88 to visit their new bottomless brunch (sister venue to The Piano Works, which I visited and had an absolute hoot at last year). 

Studio 88 has just started a bottomless brunch – Brunch to the Beat – on the weekends, and I can assure you, if you’re after all of the fun of Piano Works, but with a slightly classier vibe… this is the place for you!

I signed up for brunch from 12-4 (yes I’m an animal) because I wanted to see the venue across the entire brunch sitting. It started off a little quiet, mainly because nobody knows they do brunch yet… but it picked up as the afternoon went on. We also ended up staying until gone five when the venue refills… and had another two bottles of prosecco… so no complaints here!

The bottomless brunch with food is £50pp, which seems expensive, BUT the prosecco is entirely drinkable and is actually prosecco (yes I’m talking to you, bottomless brunch venues flogging low rate ‘sparkling wine’).

The food was also great – you get two courses, I went for fried chicken and waffles, followed by a key lime pie. Both banging. I ate the pie before I remembered to take a picture (a running struggle in my life), but you can see the chicken below (menu available here).

The band were also FAB. As good if not better than at the piano works. They played a number of my requests (sorry for the randomness guys..) from Dolly Parton to Sean Paul, which is really testament to their talent. Sean Paul vid below hahaaaaa!

Shoutout to my waitress who had the exact same music taste as me and validated my weird and wonderful choices by dancing her way between tables – pictured in the vid above (great staff seems to be a theme at these venues!!)

I also never seem to be able to go to a Piano Works brunch without making friends… while I was tearing up the dancefloor with the gals from the table next door to Jolene… they boyf started chatting up @leah_panther’s mum! And I now have a new instagram pal!

I think that really speaks to the vibe of the place to be honest. Great music, friendly atmosphere and just general good quality, wholesome but boozy fun!

But anyway, you can book here – I’d really recommend it, particularly for a special occasion when you want to get a bit tiddly and listen to some absolute classics. 

P.S. Lost my mind at this shaggy cover… actual lol… just put the video in because you need that entertainment in your life on a Monday!!

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Cheat’s potato dauphinoise

So my go to meal when my flatmate is sad/stressed/hungry/anything actually is roasted duck breast, creamed spinach and dauphinois potatoes. We eat the a lot.  Like at least once a week. Don’t judge us. 

So I thought it was a bout time I stuck the recipe on here (and also because I’ve been TERRIBLE at recipe posting recently). 

So here goes, they’re extremely simple and easy to make (more so than a normal recipe) but for what they lack in complicated steps, they make up for in pure tastiness!

Give them a try and let me know how it goes!!

 

Ingredients:

  • 300ml single cream
  • 3 large garlic cloves (finely chopped)
  • 6 large King Edward or Maris Piper potatoes
  • 250g bag of grated cheese (I use cheddar but you can use anything)

Instructions:

  • Heat the oven to 180C. Peel the potatoes and slice into thin disks (as thin as possible, approx 3mm in width).
  • Layer the bottom of an over proof dish with potatoes, sprinkle a small amount of garlic and cheese over the top and season with salt and pepper. Layer on more potatoes and repeat this step until you run out of potato and/or dish!
  • Once you’ve filled your dish, pour the cream evenly over the top of the potatoes, making sure it sinks down to the bottom of the pan. Sprinkle the top with cheese (so it goes extra crispy) and put in the oven for 45 minutes until the cheese is brown and the cream has all been absorbed by the potatoes. BOSH!
  • Handy tip: if the cheese starts to brown too quickly, stick some tinfoil over the top to avoid burning
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So my lovelies, this little wonder of a recipe came to me for two reasons. 

  1. I had an epic sausage breakfast at the weekend and had 4 Cumberland sausages in the fridge to use
  2. I DESPERATELY needed carbs (cold, long, rainy day in London… need I say more?)

So I was trundling back from a doctors appointment in the rain, thinking, what am I going to do with those damn sausages. I wandered into Sainsbury’s and on offer right in front of me were cans of hipster cider. Some call it fate, I’d call it a divine (literally) intervention! 

So I wandered round, picked up some crème fraîche, some cheese and a leek and decided to head back to my teeny kitchen and see what I could rustle up. 

Sometimes I do impress myself, and this to be quite honest with you is one of those times. Never have I had such sensational results from a first time recipe. But anyway, enough of my ramblings…

Ladies and gentlefolk, may I present to you… the world’s most comforting cider sausage bake.*

*1 out of 1 Millies that tasted this meal agreed. 

The World's Most Comforting Cider Sausage Bake
Serves 4
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 large red onion (finely chopped)
  2. 2 cloves of garlic (finely chopped)
  3. 1 large leek (finely chopped)
  4. 4 large cumberland sausages (chopped into bite size chunks)
  5. 250g bacon lardons
  6. 330ml apple cider
  7. 250ml vegetable stock
  8. 2tsp wholegrain dijon mustard
  9. 2tsp apple cider vinegar
  10. 1 small chopped courgette
  11. 5 chopped closed cup mushroom
  12. A handfull of cherry tomatoes
  13. 150ml crème fraîche
  14. Cheddar cheese for sprinkling (or any cheese of your choice)
Instructions
  1. Preheat the oven to 180C.
  2. Soften the onion in a pan on a low heat for 5 minutes, then add the garlic and cook for a further two.
  3. Add the leek and the sausages. Cook on a low heat browning the sausages for 5 minutes.
  4. Add in the lardons and cook for a further two minutes, before adding the cider, stock, mustard and vinegar.
  5. Add in the pasta and simmer for 10 minutes on a low heat until most of the liquid has reduced and the pasta is al dente. You may need to add water as it simmers, depending on how big your pan is.
  6. Add in the courgette, tomatoes and the mushrooms and cook for a further 2 minutes.
  7. Stir through the creme fraiche and transfer to an oven proof dish. Sprinkle with cheese and bake for 15 minutes.
  8. Dish up and devour!
Millie Munch http://www.milliemunch.co.uk/
P.S. I made so much of this that I have enough left over to take to work tomorrow #winning #adulting

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Bolognese traditionalists LOOK AWAY NOW!

This little number is my tried and tested recipe for the most brilliant bolognese (even if I do say so myself!). It’s a stable in my diet, and I’ve been having it for years with pasta, in stuffed peppers, on baked sweet potatoes… really the list of accompaniments is endless – partly why it’s so brilliant. 

It’s also packed full of veggies, which makes it technically healthy whilst being the most warming comfort food ever!

So buckle up, be excited and get stuck in team.

Brilliant Bolognese
Serves 2
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 red onion
  2. 2 garlic cloves
  3. 250g lean mince
  4. 500ml passata
  5. 200ml water
  6. 1 beef stock cube
  7. 1 tsp tomato purée
  8. 1 tsp balsamic vinegar
  9. 1/2 tsp finely chopped fresh chilli
  10. 1/2 tsp onion granules
  11. 1/2 tsp garlic salt
  12. 1 red pepper (finely sliced)
  13. 2 handfulls of chopped mushrooms
  14. 1 carrot (peeled, finely sliced into circles and then quartered)
  15. 1 small courgette
  16. A handfull of cherry toms
  17. Salt and pepper
  18. (1 glass of red wine - optional)
  19. Parmesan
Instructions
  1. Soften the red onion, fresh chilli and garlic cloves in a pan, before adding the mince. Cook for 1-2 minutes until browned.
  2. Add the passata, tomato puree, stock cube, balsamic, onion granules and garlic salt to the pan and simmer for 5-10 minutes. Season well with salt and pepper.
  3. Add the water (the red wine if using) and all of the veg (except the cherry toms) and simmer on a low heat, stirring regularly for 35-40 minutes.
  4. In the meantime cook whichever accompaniment you've decided to go with.
  5. Add the cherry toms to the mix, and simmer on a low heat for 10 minutes. You may want to add a bit more water at this point if the sauce is drying.
  6. Dollop a big spoonful onto your pasta/potato/pepper, sprinkle with a good dose of parmesan and enjoy!
Millie Munch http://www.milliemunch.co.uk/
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