Tipsy Tarts Deli

Chicken Curry Roti Rotis 15ml Masala 15ml Curry Powder 410g tinned Tomato Puree 500g Chicken Curry leaves 5ml Fennel powder 5ml Garam Masala 3 ripe Tomatoes 1 Onion, sliced Garlic Dhania leaves for garnish HONEY DIJON BAKED CHICKEN Ingredients: 1/2 cup honey 1/3 cup Dijon or spicy brown mustard 3 teaspoons curry powder 6 tablespoons butter, melted 1/8 teaspoon pepper Dash ground cayenne pepper 4 split chicken breast halves, bone-in, skin removed or left on Method: In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry. Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two. Bake the chicken, covered, in a 375° oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basti

CHICKEN A LA KING Ingredients 60g butter 60g flour 1 onion finely chopped 1 Punnet of mushrooms quartered 1 red pepper chopped 3 chicken breasts cubed nutmeg salt and pepper to taste 350ml milk 125ml cream Method Poach the chicken breasts in a little salted water until cooked through and chop into 2cm cubes. In a pot on a medium heat melt the butter and cook the onions, mushrooms and red pepper until the onions are translucent. Add a pinch on nutmeg and season with salt and pepper. Then add the flour and cook, stirring constantly for about 2 minutes. Begin adding the milk stirring all the time until you have a nice smooth texture in the sauce. Add the cream and stir until the mixture is hot (not boiling). Add the chicken pieces, reduce heat to low and simmer for 5 minutes stirring occasionally. Taste and season with salt and pepper if necessary. Serve with boiled white rice. CHICKEN CASSOULET Ingredients 1kg chicken breast chopped into 2cm cubes 250g sliced mushrooms 16 baby onions 6 g