I may or may not have mentioned on here that my husband and I are big foodies. H, being a Lahori, is a big food lover and thus has definitely passed over his love of food, taste and cooking to me. We’re lucky to have tasted many cuisines living in London for the past 4 years and we’ve learnt to cook along the way too. H has become a pretty darn brilliant chef and I thought I’d start sharing some of our cooking on my blog, if there’s an audience for it? Our specialties are Pakistani (him) and I love making Italian and Mediterranean inspired dishes. I thought I’d see how a few recipe posts go and then carry on from there. At the bottom of this post is a 15 second time lapse video of the cooking process if you’re still deciding!
This is what we’re going to make:
Pulled corriander chicken with peas (difficulty easy)
You will need:
Half a red onion
1x large tomato
Garlic & ginger paste
Bunch of corriander
Bread of choice to serve
1. Dice half an onion and fry with a teaspoon of cumin seeds, mustard seeds and a cinnamon stick. Fry for 5 minutes or until the onion is brown.
2. Add one tablespoon of garlic and ginger paste and fry this mix for 5 minutes more, adding a little salt to taste.
3. Blend half a bunch of coriander with half a tomato, a good dollop of yoghurt and a pinch of salt. This will make a thick paste that you can add to the saucepan. Leave this to cook for 5 more minutes, adding a teaspoon of coriander powder for a strong taste.
4. Add in the cooked chicken and some frozen peas, covering and then cooking for 10-15 minutes, stirring occasionally.
Et voila! We had ours with some freshly baked Afghani bread from our high street, you could also have it in a tortilla with some yoghurt sauce or with Roti/naan bread.
Please like and/or comment if you want us to keep posting our recipes on bundiaries!
K & H x