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YUMMY FOOD, Melbourne (2026)

30/08/2026

Smoky Garlic-Paprika Chicken in Velvety Cream Sauce with Spinach, Peppers, Naan & Crispy Toppings

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup roasted red pepper strips
1 tablespoon white miso paste
1 cup chicken broth
1 cup heavy cream
4 cups baby spinach
1/4 teaspoon red pepper flakes
2 cups cooked jasmine rice
2 garlic naan breads, toasted and cut into wedges
2 tablespoons crispy fried shallots
1/4 cup roasted macadamia nuts, crushed
1/2 avocado, sliced
2 tablespoons fresh micro herbs
1 tablespoon chili oil

For the crispy curry leaf butter drizzle:

3 tablespoons unsalted butter
8 fresh curry leaves
1/4 teaspoon smoked paprika
Pinch of salt

Directions:

Pat the chicken pieces dry. In a bowl, combine smoked paprika, sweet paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken and toss until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear for 4-5 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
Reduce the heat to medium and add the butter to the same skillet. Add the minced garlic and cook for about 30 seconds, stirring constantly.
Add the sun-dried tomatoes and roasted red pepper strips. Cook for 1-2 minutes to release their flavor.
Stir the miso paste into the chicken broth until smooth. Pour the mixture into the skillet, scraping up the browned bits from the bottom.
Pour in the heavy cream and add the red pepper flakes. Stir well and simmer gently for 3-4 minutes until the sauce begins to thicken.
Return the chicken and any accumulated juices to the skillet. Simmer for another 3-4 minutes, allowing the chicken to absorb the creamy garlic-paprika sauce.
Add the baby spinach and gently stir until wilted, about 1-2 minutes. Taste and adjust the seasoning if needed.
For the curry leaf butter, melt the butter in a small saucepan over medium heat. Add the curry leaves and cook for 1-2 minutes until fragrant and lightly crisp. Stir in smoked paprika and a pinch of salt, then remove from the heat.
Spoon fluffy jasmine rice into serving bowls and top with the creamy smoky chicken and spinach. Arrange toasted garlic naan wedges alongside.
Finish with avocado slices, crispy fried shallots, crushed macadamia nuts, and micro herbs. Drizzle with the warm curry leaf butter and a small amount of chili oil before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 735 kcal | Servings: 4 servings

30/08/2026

Golden Coconut Lime Chicken with Fragrant Jasmine Rice

Ingredients:

1½ lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili flakes
1 cup full-fat coconut milk
½ cup chicken broth
1 tablespoon fresh lime zest
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 cups cooked jasmine rice
¼ cup fresh cilantro, chopped
1 lime, cut into wedges, for serving

Directions:

Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken pieces and season with salt, black pepper, smoked paprika, and cumin. Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the chopped onion. Cook for 3–4 minutes until softened.
Add the garlic, fresh ginger, and chili flakes. Cook for 30–60 seconds until fragrant.
Pour in the coconut milk and chicken broth, stirring well to combine.
Add the lime zest, lime juice, fish sauce, and honey. Simmer gently for 4–5 minutes until the sauce begins to thicken.
Return the cooked chicken to the skillet and stir to coat it completely in the creamy coconut-lime sauce.
Simmer for another 3–4 minutes, allowing the chicken to absorb the sauce and the flavors to meld together.
Taste and adjust the salt, lime juice, or chili flakes as desired.
Spoon the fluffy jasmine rice into serving bowls and top generously with the creamy coconut lime chicken.
Garnish with fresh cilantro and lime wedges before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 575 kcal | Servings: 4 servings

30/08/2026

creamy Cowboy Butter Chicken Linguine with Garlic, Parmesan, and Fresh Herbs

Ingredients:

12 oz linguine
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons olive oil
6 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh thyme

Directions:

Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with smoked paprika, Italian seasoning, onion powder, salt, and black pepper.
Add the chicken to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, until fragrant.
Stir in the Dijon mustard, honey, smoked paprika, red pepper flakes, and lemon juice. Cook for 1-2 minutes, stirring constantly, until the cowboy butter sauce is fragrant and well combined.
Return the cooked chicken to the skillet and toss to coat it thoroughly in the buttery sauce.
Add the drained linguine to the skillet. Pour in a little of the reserved pasta water and toss everything together until the sauce lightly coats the pasta.
Sprinkle in the Parmesan cheese and continue tossing until melted into the sauce. Add more pasta water, a tablespoon at a time, if needed to achieve a silky consistency.
Stir in the fresh parsley, chives, and thyme. Taste and adjust the seasoning if necessary.
Serve immediately with extra Parmesan, fresh herbs, and a pinch of red pepper flakes for additional heat.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 685 kcal | Servings: 4 servings

25/08/2026

Golden Coconut Chicken Curry with Fragrant Indian Spices

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
1 teaspoon ground turmeric
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 teaspoon Kashmiri chili powder
1/2 teaspoon freshly ground black pepper
1 cup crushed tomatoes
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth
1 teaspoon brown sugar
1 teaspoon salt, or to taste
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
Cooked basmati rice, for serving
Lime wedges, for serving
Fresh cilantro leaves, for garnish

Directions:

Pat the chicken pieces dry with paper towels and season lightly with salt and black pepper.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the cumin seeds and toast for 20–30 seconds, until fragrant and lightly sizzling.
Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and fresh ginger. Cook for 1–2 minutes, stirring constantly, until fragrant.
Add the turmeric, ground coriander, garam masala, Kashmiri chili powder, and black pepper. Stir continuously for about 30 seconds to toast the spices without burning them.
Add the chicken pieces and cook for 5–7 minutes, turning occasionally, until the chicken is lightly browned on the outside.
Stir in the crushed tomatoes and cook for 3–4 minutes, allowing the tomato mixture and spices to combine into a rich, aromatic base.
Pour in the coconut milk and chicken broth. Add the brown sugar and remaining salt, then stir well to combine.
Reduce the heat to medium-low, cover partially, and simmer for 15–20 minutes, stirring occasionally, until the chicken is tender and fully cooked and the sauce has thickened into a creamy orange-golden curry.
Remove the lid and simmer for another 3–5 minutes if needed to reach your preferred sauce consistency.
Stir in the fresh lime juice and chopped cilantro. Taste and adjust the salt, chili, or lime juice as desired.
Spoon the creamy coconut chicken curry over fluffy basmati rice. Finish generously with fresh cilantro leaves and serve with lime wedges.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 485 kcal | Servings: 4 servings

25/08/2026

Golden Chicken Breasts in a Creamy Mushroom Marsala Sauce
Ingredients:
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup dry Marsala wine
1/2 cup low-sodium chicken broth
1 teaspoon Italian seasoning
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

Directions:

Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper. Lightly dredge each chicken breast in flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until lightly golden. The chicken does not need to be fully cooked at this stage.
Transfer the seared chicken breasts to the slow cooker.
Using the same skillet, add the sliced mushrooms and chopped onion. Cook for 4-5 minutes, stirring occasionally, until the mushrooms begin to soften and the onion becomes translucent.
Add the minced garlic and Italian seasoning and cook for 30 seconds, until fragrant.
Pour the Marsala wine and chicken broth into the skillet, scraping up the browned bits from the bottom. Bring the mixture to a gentle simmer and cook for 2 minutes.
Pour the mushroom and Marsala mixture over the chicken in the slow cooker. Cover and cook on LOW for 3-4 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully transfer the cooked chicken to a plate. Stir the heavy cream into the sauce in the slow cooker.
Return the chicken to the sauce and let it rest for 5 minutes so the flavors can come together.
Garnish generously with fresh parsley and serve warm with mashed potatoes, pasta, rice, or crusty bread.

Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

Kcal: 485 kcal | Servings: 4 servings

22/08/2026

Golden-Seared Chicken Diane with Velvety Dijon Mushroom Cream Sauce

Ingredients:

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
8 ounces cremini or button mushrooms, sliced
2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup heavy cream
1 tablespoon fresh parsley, finely chopped
Extra black pepper, to taste

Directions:

Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken breasts and sear for 5–6 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and cover loosely to keep warm.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.
Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until tender and golden.
Stir in the shallots and cook for 2 minutes until softened. Add the garlic and cook for another 30 seconds.
Pour in the chicken broth, scraping up the flavorful browned bits from the bottom of the skillet.
Stir in the Dijon mustard and Worcestershire sauce until fully combined.
Reduce the heat to low and slowly stir in the heavy cream. Simmer for 3–4 minutes until the sauce becomes silky and slightly thickened.
Return the chicken to the skillet and spoon the creamy mushroom sauce over the top. Simmer for 2–3 minutes to warm everything through.
Finish with freshly chopped parsley and an extra crack of black pepper. Serve immediately with the glossy Dijon mushroom sauce spooned generously over the chicken.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 485 kcal | Servings: 4 servings

22/08/2026

Creamy Thai Coconut Chicken Soup with Lemongrass, Lime and Chili

Ingredients:

1 tablespoon coconut oil
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 stalks lemongrass, trimmed and lightly crushed
4 cups chicken broth
1 can (13.5 ounces) full-fat coconut milk
1 pound boneless, skinless chicken thighs, thinly sliced
8 ounces mushrooms, thinly sliced
1/2 cup green peas
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon brown sugar
2 teaspoons red Thai curry paste
2 red Thai chilies, thinly sliced
1/2 teaspoon chili oil
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Salt to taste

Directions:

Heat the coconut oil in a large pot over medium heat.
Add the sliced onion and cook for 3-4 minutes, until softened.
Add the garlic and fresh ginger and cook for 30 seconds, stirring constantly.
Add the crushed lemongrass stalks and red curry paste. Stir for 1 minute to release their fragrant oils.
Pour in the chicken broth and coconut milk, stirring gently to combine.
Bring the soup to a gentle simmer. Add the sliced chicken thighs and cook for 6-8 minutes, or until the chicken is cooked through.
Add the mushrooms and green peas and simmer for another 4-5 minutes, until the mushrooms are tender.
Stir in the fish sauce, lime juice, brown sugar, sliced Thai chilies, and chili oil.
Taste and adjust the seasoning with additional fish sauce, lime juice, or chili as desired.
Remove the lemongrass stalks before serving.
Ladle the soup into bowls and garnish generously with fresh cilantro and lime wedges.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 365 kcal | Servings: 6 servings

22/08/2026

Creamy Mushroom Gravy Meatballs with Buttery Mashed Potatoes
Ingredients:

For the Meatballs:

1½ lbs ground beef
½ lb ground pork
1 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
½ teaspoon black pepper
1 teaspoon salt
2 tablespoons milk
2 tablespoons olive oil

For the Mushroom Gravy:

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, sliced
10 oz mushrooms, sliced
2 cloves garlic, minced
2 tablespoons flour
2 cups beef broth
½ cup heavy cream
1 teaspoon Worcestershire sauce
½ teaspoon thyme
Salt and pepper to taste

12/08/2026

Christmas Marry Me Chicken with Creamy Parmesan, Bacon & Roasted Garlic

Ingredients:

4 boneless, skinless chicken breasts
6 slices bacon, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small yellow onion, finely chopped
6 roasted garlic cloves, mashed
1/2 cup sun-dried tomatoes, drained and chopped
1/2 cup dry white wine
1 cup chicken broth
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
3 cups fresh baby spinach
1 teaspoon Italian seasoning
1/2 teaspoon crushed red chili flakes
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 teaspoon finely grated lemon zest
Shaved Parmesan, for serving

Directions:

Pat the chicken breasts dry and season both sides with salt, black pepper, smoked paprika, and Italian seasoning.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side, until golden brown. Transfer the chicken to a plate.
Add the chopped bacon to the same skillet and cook for 4 to 5 minutes, until crisp. Remove excess bacon grease if necessary, leaving about 1 tablespoon in the skillet.
Add the onion and cook for 2 to 3 minutes, until softened. Stir in the mashed roasted garlic, sun-dried tomatoes, and crushed red chili flakes.
Pour in the white wine and scrape the browned bits from the bottom of the skillet. Simmer for 2 minutes to slightly reduce the wine.
Stir in the chicken broth and heavy cream. Bring the sauce to a gentle simmer, then gradually stir in the Parmesan until smooth and creamy.
Return the chicken breasts to the skillet and spoon the sauce over them. Reduce the heat to low, cover loosely, and simmer for 10 to 15 minutes, or until the chicken reaches 165°F (74°C) in the thickest part.
Stir the fresh spinach into the sauce during the final 2 to 3 minutes of cooking, allowing it to wilt while keeping its vibrant green color.
Sprinkle the crispy bacon over the chicken. Finish with fresh parsley, lemon zest, and shaved Parmesan before serving.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 685 kcal | Servings: 4 servings

12/08/2026

Slow Cooker Creamy Chicken Curry with Spinach, Sun-Dried Tomatoes, Garlic Naan & Rice

Ingredients:

2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 ounces) crushed tomatoes
1 can (13.5 ounces) full-fat coconut milk
1/2 cup sun-dried tomatoes, drained and chopped
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/2 teaspoon chili flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh spinach
1/4 cup light cream
2 tablespoons fresh coriander, chopped
4 cups cooked basmati rice, for serving
4 pieces garlic naan, for serving

Directions:

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the garlic and fresh ginger and cook for another minute, stirring until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken pieces, crushed tomatoes, coconut milk, chopped sun-dried tomatoes, garam masala, cumin, coriander, smoked paprika, turmeric, chili flakes, salt, and black pepper.
Stir everything together until the chicken is evenly coated with the creamy tomato-spice mixture.
Cover and cook on LOW for 5-6 hours or HIGH for 2 1/2-3 1/2 hours, until the chicken is tender and cooked through.
Stir in the fresh spinach during the final 10-15 minutes of cooking. Allow it to wilt gently into the hot curry.
Stir in the light cream and cook for another 5 minutes. Taste and adjust the seasoning if needed.
Spoon the creamy chicken curry over fluffy basmati rice and garnish with chopped fresh coriander and a light sprinkle of smoked paprika.
Warm the garlic naan according to package directions or until soft and lightly toasted.
Serve the curry hot with the warm garlic naan on the side, spooning plenty of the glossy coconut-tomato sauce over the chicken and rice.

Prep Time: 20 minutes | Cooking Time: 6 hours | Total Time: 6 hours 20 minutes

Kcal: 635 kcal | Servings: 6 servings

YUMMY FOOD

30/08/2026

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