Butter Chicken

Funnily enough, a butter free version of butter chicken. Delicious, tender chicken and a savory sauce. It uses both a “Butter chicken masala” pre-made mix and some whole spices.

This is a two step recipe. First the marinade, then putting everything together.

Marinade ingredients :
3 chicken breast
1/2 cup plain greek yoghurt
2 tea spoon butter chicken masala
juice from 1/2 lime
1/2 tea spoon salt

Butter Chicken ingredients :
Marinated chicken
4 onions
6 black pepper corns
6 green cardamom pods
1 thumb length cinnamon stick
2 star anise
2 tablespoon butter chicken masala
1 small can of diced tomatoes
3/4 cup cream
1/4 cup almond meal
1/2 cup water
2 table spoon oil


1. In a mixing bowl, combine the marinade ingredients.

2. Add the diced chicken.

3. Stir to coat with the marinade. Cover and set aside (several hours, up to overnight).

4. Peel and quarter the onions. Put in a pot with water and boil for 10 minutes until soft.

5. Pre-heat the oven to 400F.
Pour the chicken into an oven safe dish and cook for 10-15 minutes. You want it mostly cooked.

6. Drain the water from the onion and transfer them to a blender.

7. And puree them.

8. Heat the oil in a skillet. Add the onions to the skillet.

9. In the mean time grind the cardamom, black pepper corn and star anise.

10. Cook until the onions have given up most of their water and start to form a paste. You can go a bit further then I did, almost caramelizing them. Add the ground spices and the butter chicken masala.

11. Cook for 2 minutes to fry the spices a bit and make them fragrant.

12. Add the tomatoes.

13. Add the cream.

14. Take the chicken out of the oven­.

15. And using a slotted spoon transfer the chicken to the sauce. You want to leave behind any water or “broken” marinade. Stir in and allow to simmer for 10 minutes.

16. Add the ground almond. Stir it in, it will thicken the sauce. Add the water to loosen it up.

17. Serve with warm naan bread.


Thaï style salad with chicken

I’ve been sick as a dog and I wanted something light but filling for dinner. This was perfect and will probably be joining a heavy rotation this summer.

2 boneless chicken breast
1 tea spoon curry spices of your choice
1/3 cup cashew
2 cups bean sprouts
1 cup snow peas
1 red bell pepper
1 bunch of green onions
1-2 ripe mangoes, to taste
2-3 tablespoon fish sauce
1 table spoon soy sauce
1 tea spoon sambal olek (or chili sauce of your choice)
2 tablespoon brown sugar
juice of 2-3 limes
1-2 table spoon peanut oil
Sesame oil (to taste)
Thaï basil (optional)


1. In a small dry skillet, roast the cashew over medium heat until fragrant. Set aside to cool.

2.  In a larger skillet, heat the peanut oil.
Cut the chicken into thin strip and add to the skillet along with the curry spices.

3. Once the chicken is cooked fully, set aside

4. Rinse the bean sprouts and discard any flaccid of off-color sprout.

5.  Slice the snow peas on a 45 degree and add to the bowl.

6. Peel the mango and slice into sticks. Add to the bowl.

7. Slice the red pepper into sticks and add to the bowl.

8. Slice the green onions (white and green parts) and add to the bowl.

9. Mix the rest of the ingredients together to make the dressing. You’ll have way more dressing then you need. I used maybe 5 tablespoon for the whole bowl?
Keep the rest in the fridge for later use.

10. Toss the salad together and portion out into bowls.
I had some Thaï basil in the fridge so I added some as a garnish, no big deal if you don’t have any.

11. Add the chicken and cashew to the bowls. Enjoy!

Chicken with peanut sauce

Chicken stir fry is a go-to meal for a week night. Nothing quite new here, just a variation on a theme I like to come back to.

1 cup peanut sauce
2 onions, sliced
2 cloves of garlic, minced
2 chicken breast, sliced
2 bell peppers, sliced
1 pack of snow peas
2 table spoon peanut oil
1 pack rice noodles
salt and pepper.


1. Warm the oil in a large skillet. Add the sliced onions. Toss to coat the onions in oil and add a pinch of salt.

2. Sweat down the onions until they have lost between 1/3 and 1/2 of their volume over medium-low heat.Add the garlic.

3. Turn the heat to medium-high and add the sliced chicken. Add a good amount of black pepper.

4. When the chicken has some color, add the bell peppers

5. Add the snap peas.

6. Turn the heat down to medium and add the sauce.

7. While the sauce is making friends with the content of the skillet, bring a large pot of water to a boil. Add the rice noodles.

8. Cook at high heat for 1-2 minutes then turn off the heat. The noodles are ready as soon as they are no longer toothsome.

9. Serve.

Coq au porc

A one-ish pot meal, easy to throw together and warm for the cooling weather. But really the rice is the star here. I’ll have to try with dry rubs or marinades for the meat for the next time.

4 coq-au-porc (about 300g per)
2 granny smith apples, diced
12 dried apricots, diced
2″ fresh ginger
2 onions
2 cloves of garlic, minced
1 1/2 cup chicken broth
1 cup to 1 1/2 cup unfiltered apple juice
1 table spoon moutarde de meaux
1 1/2 cup rice
olive oil
salt and pepper


1. Pre-heat the oven to 375F. Season the coq-au-porc with salt and pepper. Put a bit of olive oil in a stainless steel pan and sear the meat on all sides.

2. Once all the meat is seared, set aside. Swap the stainless steel pan for a large cast iron dutch oven. Put a bit of olive oil at the bottom and set the heat to medium-low, allowing the casserole dish to warm up.

3. Dice the onions and ginger.

4. Sweat until the onions are translucent then add the garlic and rice. Stir well to coat the rice with the oil.

5. Combine the apple juice, chicken broth and mustard.

6. Add to the rice. Heat to a simmer.

7. Add the apples (with the skin) and the dried apricots.
add fruits

8. Nestle the meat back in the pot.
add meat

9. Cover and put in the oven for 25 minutes. The chicken should be cooked through, the pork pink and the rice just done. Serve and enjoy!

Baked Berberé Chicken

A simple recipe, less then 5 minutes to assemble and then it’s hassle free. The spice paste is rather spicy but can be removed from the chicken and mixed with the accompanying starch to tame it down. I like to serve this with quinoa and sauteed bell pepper.

4 chicken breast
4 onions
Juice of 1 1/2 lemon
4 cloves of garlic
3 table spoon berberé
2-3 table spoon melted butter.


1. Pre-heat the oven to 375F
In a small food processor combine the spices (ground), garlic, lemon juice and melted butter.

2. Blend until a paste is achieved.

3. Slice the onions and put at the bottom of your roasting pan, The rack is optional.

4. Add you chicken breast. Don’t worry if (like me) they are still a bit frozen. This is a very forgiving meal.

5. Brush the spice paste on both sides of each chicken breast.

6. Bake for 1 hour.

7. Allow to rest for a couple of minutes then slice the chicken and serve.

Coconut Soup

A thick rich Thai style coconut soup, very easy to prepare and very, very filling. It’s also very versatile and could accommodate more vegetables (bell peppers, sprouts, etc.).

Fish sauce is very strong, so add gradually while tasting. It mellows out a bit as it cooks, but still get a feel for it as you go. Adjust the spice levels to your liking too.

I might experiment with less coconut milk to make a lighter version.

3 Thai chilies, seeds removed
2 stalks of lemongrass
2 cans of coconut milk
2 cups of chicken broth
1 package of rice noodles
2 carrots, shredded
1 tea spoon of curry spices
1/2 tea spoon fresh ginger
2 table spoon fish sauce
Juice and Zest of 2 limes
8 chicken, boneless, skinless and cut in bite sizes.
Salt and pepper



1. Spoon some of the coconut cream from the top of one of the can into a large soup pot. Add the  curry spices and heat until fragrant.

2. Add the rest of the coconut milk, the lemon grass stalks, peppers, chicken broth and ginger. Bring to boil. Be careful, the coconut milk will bubble up and try to boil over, like regular milk.

3. Reduce the heat to a simmer and add the chicken.

4. When the chicken is cooked, add the rice noodles, the lime zest and juice and the fish sauce. Adjust the seasoning as you go.

5. Once the noodles are fully soft and almost transparent ladle into bowls and serve hot. You can add green onions as decoration and added texture.

Poulet à la Moutarde de Meaux

Which is to say, Chicken in a old-style mustard cream sauce. Delicious if a bit on the heavy side. The mustard really is the star here and cannot be substituted for any other kind. It’s delicious anyways and worth tracking down.

I serve it with jasmine rice, because I adore the combination between the rice and the sauce. A more traditional pairing would be mashed potatoes.

1 chicken breasts per person
1 bunch of green onions, cut
500 ml of cream
White wine
Red salt + pepper
Moutarde de Meaux
Olive Oil


1. Tenderize both sides of the chicken breast and season with red salt and pepper.

2. In a large skillet, heat a dollop of butter with a drop of olive oil. Color both sides of the chicken breast. Add a bit of white eine over both and wait until the wine has mostly evaporated.

Remove the chicken breasts from the skillet.

3. Add the green onions to the skillet and sweat for a few minutes.

4. Add the cream and mustard, to taste (I add a good 3 heaping teaspoons). Salt and pepper to taste.

Bring to a simmer and cook until the cream thickens.

5. Add the chicken back into the sauce and simmer until the chicken is fully cooked. Make sure the whole chicken breast remains covered with the sauce.

6. Served with jasmine rice and asparagus.