Curry in a Hurry!

Karina’s Cardamom Chicken!


If you need a curry in a hurry, you won’t be sorry when you try this one!


– 1 kg Chicken Breast, cut into 3 cm pieces

– 30 Cardamom Pods, seeds removed

– 5 Garlic Cloves, peeled

– 1 1/2 Inch Piece of Ginger, peeled, then finely grated

– 300 ml Light Thickened Cream

– 2 teaspoons Cracked Black Pepper

– Grated Zest of Two Small Lemons

– 2 tablespoons of Olive Oil

– 1 x 400 ml can of Light Coconut Milk

– 2 long Red Chillies, thinly sliced

– 3 tablespoons of chopped Coriander leaves, or 1 1/2 tablespoons coriander seeds, grinded, using a mortar and pestle

– 4 tablespoons Lemon Juice

– 2 cups Brown Rice


The Night Before: 

Place the seeds from your cardamom pods into a mortar and pestle or a spice crusher/grinder. Crush your cardamom seeds into your chosen device (spice grinder or mortar and pestle). In a mortar and pestle or your blender, crush the garlic and ginger until this forms a smooth consistency. Don’t worry, it doesn’t need to be too smooth. Blend, or use your mortar and pestle to mix your garlic and ginger, with 5 tablespoons of your light thickened cream, until a lovely paste has formed. Add your crushed cardamom seeds, pepper and grated lemon rind to this fragrant mixture. Spread this beautifully flavoursome curry base, over the chicken pieces, then cover and leave in the refrigerator overnight, for the flavours to infuse!

On The Day:

Grab a large pot, then add approximately 2 litres of water to this pot. Bring the water to the boil. Once the water has boiled, add the rice. Get on with your curry, while stirring the rice every 5 minutes until the 30 minute brown rice cooking time is up.

Heat your olive oil in a very large saucepan, over medium heat. Brown your chicken breast pieces on both sides. Add the remaining light thickened cream and light coconut milk to the very large saucepan. Bring this to the boil, then add your sliced long red chillies, along your coriander leaves. Simmer for approximately 20 minutes, or until cooked and the sauce has completely thickened. Stir in the lemon juice.

Once your brown rice has been simmering for approximately 30 minutes, drain the rice, then set aside for serving.

Compiling the Beauty:

Place your Curry into one bow, then your brown rice into another bowl. Alternatively, layer your brown rice onto a large plate, then scoop your lovely curry to go on top of your brown rice.

Serve immediately 🙂

Serves 4

So, if you’re in a hurry, make a curry!


Karina x



Karina’s Eggcellent Spanish Chorizo, Basil and Parmesan Omelette!


Fancy a flavour explosion? Then look no further. To enjoy Karina’s Eggcellent Omelette, you will need to grab your favourite breakfast drink, a comfortable chair and perhaps read up on some of my recipes 🙂


– Two Large Eggs (free range are best)

– Cracked Black Pepper

– 1 tablespoon of Olive Oil (I like to use garlic infused olive oil for maximum flavour)

– 1 small handful of finely grated Parmesan Cheese (you can use finely grated Cheddar Cheese if you prefer a less sharp flavour)

– 1/4 of one Spanish Chorizo, skin removed and sliced thinly.

– 1/2 of 1 handful of Fresh Basil Leaves, torn.

N.B – You can make your own garlic olive oil, by dry roasting garlic cloves either in a pan, or in the oven until it’s golden brown (it should only take a few minutes). Allow the roasted garlic to cool slightly, then place the roasted garlic into a jar of olive oil to infuse. Keep it in the olive oil for about one week, then fetch the garlic out with a long skewer. You can then use this beautiful garlic oil in any of your favourite recipes which calls for a hint of garlic. Enjoy the flavour sensation!


Add your Spanish Chorizo to the pan, along with your olive oil. Fry over a high heat until the bottom side is crispy and golden brown. Flip your Spanish Chorizo to allow the other side to turn golden brown. When both sides of your Spanish Chorizo are crispy and golden brown, turn the heat down to a low heat.

Crack your eggs into a bowl, with a pinch of pepper, then beat well with a fork until combined. Add your eggs to the pan, along with your Spanish Chorizo. Wobble your pan with your eggs, until the bottom surface of your pan is coated in egg.

Now, pop your favourite wholemeal or grain bread into your toaster. Boil the kettle to get your favourite cup of tea or coffee going.

Wait about 1-2 minutes, or until you see the eggs are slightly cooked. Grate your parmesan cheese on top of your eggs. You don’t need to wait for the cheese to cook, since it would have already melted into your eggs slightly. Flip one side of your omelet onto the other, by using a spatula.

Compiling the Beauty:

Turn the heat to off, then you should be able to slide your silky, flavourful omelet onto your plate. Cut your toast to your liking. Pour out your favourite cup of tea, coffee or whatever you like. Relax and enjoy your beautiful omelette!

Enjoy this wonderful breakfast!

Serves 1

Karina x

Add some SPICE to your LIFE !

Karina’s Cooking Tip!


Nothing beats a good herb! There is no better way to show this world just how much spice you have in your life, than by spicing up your food! FOOD is LIFE people 🙂

If you want your spices to remain fresher for longer, then employ this handy tip: store spices away from direct sunlight, or light of any kind. The best place to store spices is in a cool, dry and dark place, which is not humid. Spices do not like humidity, heat and light, so ensure you are storing spices correctly. Storing your herbs directly above the oven, is a ‘RECIPE’ for disaster. Did you like my Dad joke? I’m shocking, I know!

If you find that you always have left-over herbs and feel like they are always going to waste, then fear not! Dry your spare herbs by placing the leaves of the herbs, either on a paper towel, or a plate. If you are drying larger, more leafy herbs, such as parsley, basil, sage and marjoram, then chop the herbs up. If you are drying woody herbs, such as rosemary and thyme, then keep these leaves whole. After all your herbs have dried, set all your dried herbs aside in a cool, dry place for about one week. After they have been set aside for one week, you should place them in a resealable and/or airtight container, employing the tips for fresh herbs above!

I hope my tip was nice and spicy!


Karina x