Chicken curry with vegetables, white beans, peanuts and noodles.

Uff! So many ingredients! But so delicious mix! Sadly I have not yet come with a name for this dish, but that was not going to stop me from sharing this recipe with my readers. And shouldn't stop you from cooking it! You won't be disappointed! And you can be very well proud to present it as a delicious Curry vegetables, white beans and peanuts with noodles dish!

It might sound difficult or long to make, but is quite easy and relatively quick. And except for the noodles (I used common spaghettis), it is a healthy veggies full recipe. You can change the noodles for rice, or without it. I've been thinking to try it with couscous.

Ingredients:
(for 4-6 portions)

For the Chicken - Vegetables mix:

• 200 gr / 7 oz. Chicken breast (diced)
• 150 gr / 5 oz. Cabbage (shredded)
• 60 gr. / 2 oz. Sweet Corn
• 85 gr. / 3 oz Peanuts (cut in smaller pieces, don't smash them or ground them)
• 3 or 4 medium sized Champignons
• 1 medium sized Carrot
• 1 medium sized Leek
• 1/2 red paprika (diced)
• 1/2 medium sized onion (diced)
• 200 gr / 7 oz. White beans (from the can, pre-cooked)
• 60 gr / 2 oz. Peas (from the can, pre-cooked, frozen)
• 150 gr / 5 oz. Cauliflower (previously cooked, or frozen)
• 180 gr / 7 oz. Spaghetti

For the Curry sauce mix:

• 30-40 ml Chicken or vegetable broth
• 1/4 tsp Worcester Sauce
• 1 tsp Paprika pulver
• 1 tsp Mustard
• 1 tsp Honey
• 1/2 tsp Garlic (powder)
• 5 tsp Curry powder
• 1/4 tsp Cumin
• 1/4 tsp Chili
• 1 tsp Tomato paste
• 1/4 tsp Pepper

Preparation:

In a sauce pan, cook your spaghettis (or rice) as always. Once they're done, reserve.

While the spaghetti or rice is cooking, in a hot pan, with a bit of olive oil, cook the diced chicken until begins to get golden. Add the onion, paprika, leek and carrots. Mix and cover with the lid. Let cook for 2 minutes. Then add the champignons, cauliflower, and cabbage. Mix well, cover again and let it cook for 2 to 5 more minutes. Then add the white beans, peas and corn. Time for seasoning: add only salt and pepper. Mix well, cover and let cook for 2 minutes.

Now its time for the peanuts. I strongly recommend natural peanuts, even if its more work to get them out of the shell. But if you can't find them and can only buy canned salty peanuts, before using them, wash the salt away in a sieve, and dry them with a clean cloth. Then cut them with a sharp knife in smaller pieces, but don't ground them.

Add the peanuts to the chicken and veggies. Mix well, cover and let it cook for a couple of minutes more.

While the vegetables are cooked, is time to make the curry sauce. Combine all the ingredients in a small bowl, constantly moving as you add each ingredient.

When the chicken-vegetables are done. Add the curry sauce and mix thoroughly.

To close, move out of the heat and in the same pan, or in a big serving bowl, add the spaghetti and mix everything very well.

Serve hot and enjoy!

Goulash

Cold days have arrived to stay for long weeks. Last saturday was very cold and snowing here in Schleswig. We decided to go later that day, to the local Christmas market in the old Convent beside the XII c. Cathedral, but before to get some warmth and eat something special, we cooked one of the traditional dishes in Germany for cold days: Goulash.

Though Goulash is not german, it is indeed an hungarian recipe, it is known and loved by all the central european countries, mostly precisely here in Germany. I guess there is not a single german that doesn't like it. At least I have not met the first!

So here it is our home made recipe for Goulash, given to my husband from his mom. Delicious!

Ingredients:

• 500 gr Good quality lean Beef meat (1/2 to 1 inch dices) (avoid too much fat as much as possible)
• 200 gr Onion (chopped)
• 2 Tbsp. Paprika powder (sweet paprika)
• 2 Tbsp. Concentrated Tomato paste
• 150 gr. Sour Cream
• 1 Tbsp. Corn Starch or Flour (if you want a thicker sauce)
• 1Tbsp Oil
• 1 Tbsp margarine
• Salz
• Fresh grounded Pepper

Serving:

• 200 gr. short Pasta
• Fresh Parsley

Preparation:

Have your meat diced and onions previously chopped. In a large sauce pan, add oil and margarine to heat and dissolve. Add the meat in portions and fry them until it is dark brown, remove and add another portion, repeat process until all the meat is fried. In the empty sauce pan, add the onions and fry them until they are half transparent.

Then add the meat again and mix well. Add paprika powder and mix. Add the tomato paste and mix well. Season with some salt and pepper.

Mix everything very well for about 1 or 2 minutes. Then add 300 ml water, mix and let it boil.

Reduce the heat to medium and cover your sauce pan. Let it cook for around 90 minutes. Mix from time to time and rectify seasoning when needed.

10 minutes before finishing, cook the short pasta as you always do. After the 90 minutes passed and the meat is done, add the sour cream and mix well. If the sauce it is still too liquid, dissolve the corn starch or flour in 3 or 4 Tbsp of cold water, then add it to the sauce and mix well and let it boil. Move the souce pan out of the heat and let it rest for 2 minutes.

Wash the fresh Parsley, dry it with a clean cloth or kitchen paper, and chop fine.

In a deep pasta dish, serve the pasta, then add the Goulash, and finish with some fresh chopped parsley on top.

Enjoy!!!

Note: Goulash is a very spicy dish, I have reduced 1 Tbsp the original paprika amount. If you want it more spicy add 1 Tbsp more of paprika and more pepper. For a richer taste add 1 tsp roasted garlic.

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And after we had lunch, we went to the Christmas Market. Here are 2 photos from there: