Tag Archives: chicken

Guest Post: Chicken Masala

After being dared by my short and noisy workmate I decided to cook chicken masala .

Ingredients

 Shalimar one sachet

2 tablespoons cooking oil

2 tomatoes cubed

2 onions chopped

3 potatoes cubed

1 tablespoon tomato paste

1 teaspoon Royco

Half a chicken

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Place some oil in a pan

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add the onions and cook till brown

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add the potatoes and cook for 2 or 3 min

IMG-20131010-00396add the tomatoes

IMG-20131010-00397Add the tomato paste and royco

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add the shalimar and stir the mixture till a paste forms

add the chicken pieces

the shalimar
the shalimar

IMG-20131010-00399add a glass of water and cook for 30 min under low heat.

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Serve with rice, potatoes or ugali.

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About the author: Anthony Kadima, is a budding almost actuary who has a hidden passion for cooking.

Chicken Mshikaki

I’m always in search of a challenge when it comes to cooking.

A while back I bought wooden skewers just for the sake of having them in my kitchen. I normally use them for checking the readiness of my baked goodies but this time round I decided to put them into good use. I have never made mshikaki before so I was just following my instincts on the flavourings.

The key thing for this recipe to be a huge success is marination. Sadly, I thought of the recipe a tad late and hence I didn’t marinate and there was no way I was going to put it off for the next night, impatient much?

Anyway, enough with the chatting let the action begin.

Ingredients:

2 boneless chicken breasts

1 orange bell pepper cubed

1 green bell pepper cubed

1 large red onion roughly chopped into big pieces

Salt and pepper to taste

1 tablespoon vegetable oil

For the marinade

2 tablespoons soy sauce

3 cloves of garlic minced

2 inched ginger crushed

Equipment

Skewers, metallic or wooden will do. I used wooden ones.

It’s advisable to marinate the chicken overnight but if you are in a rush like I was, you can marinate for at least 30 minutes before cooking. In a bowl mix the marinade, soy sauce, ginger and garlic. Add in the chicken pieces and coat them completely.

chicken marinating
chicken marinating

 

If you are using wooden skewers make sure to soak them in water 30 minutes prior to using to ensure they don’t burn when grilling the mshikaki.

After the marination and the skewers are ready, you can now assemble the mshikaki, yippee!!

In a shallow plate add your bell peppers and onions season with a little bit of salt and the pepper then drizzle over the vegetable oil.

For the bell peppers, the more colourful they are the better, so go for red, yellow and orange.

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The next step is pretty hands on and I only managed to take pics of the end result seeing that hubby was also helping me to assemble them.

On a skewer start with the bell pepper followed by the onion then the chicken piece then repeat the step until the desired amount. It’s best to leave space on the skewer for someone to hold it when eating. Continue these steps until all the chicken is used up.

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You can either grill these on an outside grill or use a grill pan, seeing that I have neither I grilled mine in the oven.

Place them on a grill rack and grill on each side for 10 minutes or until the chicken is done.

Serve and enjoy with friends.

Excuse the lighting, I forgot to take the pics while in the kitchen, my living room has the worst lighting for photos.

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Chicken Quesadillas

Don’t let the foreign name fool you, these babies are totally easy to make. The best thing is that you can stuff the tortillas with just about anything. Quesadillas are a mexican delight where a tortilla is filled with mostly cheese and other ingredients then folded in half and served. Before I go further, I need to decipher the foreign terms, tortillas, are closely related to what we know as chapatis. Actually they are one and the same if you ask me. One thing though, when cooking the tortilla, cook lightly on each side for a minute just to get it lightly browned.

Ingredients:

3 flour tortillas

1 medium red onion sliced

5 slices of cheddar cheese cut into strips – if you have a block of cheese, grate it instead

dried oregano leaves

Half of an avocado, optional

For the chicken

Boneless chicken breasts

1 red onion roughly chopped

3 cloves of garlic, roughly chopped

1 inch thick of ginger, roughly chopped

1 sprig of rosemary, optional

750 ml of water

salt to taste

I started by poaching the chicken breasts. In a saucepan, pour in the water then throw in the onions,garlic, ginger, rosemary and the chicken. No need to cut the chicken first.

poaching
poaching

Cover and bring it to a simmer.

As the chicken is cooking, I made the tortillas.

tortillas
tortillas

After about 20 minutes of boiling the chicken will be done. Remove from the stock and shred it into bit size pieces. Store the stock to use it in stews or steaming rice.

hubby shredding the chicken
hubby shredding the chicken

From here, get ready to assemble the quesadilla.

Take one tortilla, line one half of the tortilla with the cheese strips.

cheese
cheese
cheddar cheese
cheddar cheese

Then add the sliced onions, coriander and the chicken shreds. Sprinkle some oregano.

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Then add another layer of cheese.

Gently place the tortilla with the stuffing on a hot skillet. Fold it in half, press hard. Cook both sides for about a minute or so or until the cheese melts.

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Repeat the above steps for the rest of the tortillas. I added some avocado slices in one of the quesadillas.

Once all done, cut them into wedges and serve with some guacamole or kachumbari.

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Dinner is served :-)
Dinner is served 🙂

 

To say this meal was amazing would be an understatement. I shocked myself. Simple yet delicious. I dare you to try this out. I’ll definitely make more of these babies and even try different ingredients, I’ll also try and so a post on how to make tortillas.

Hubby loved them, he downed four of them 🙂

Butterless Butter Chicken

Last year during hubby’s birthday, we went out for lunch at an Indian restaurant, Mughals, at Adams Arcade. I had some butter chicken, which in my opinion is by far the best boneless chicken curry I’ve ever eaten. After that I embarked on looking for the recipe but most of what I got seemed too complicated to do but that was until January 8th this year. I was busy reading through the Saturday magazine pull out in the Daily Nation and what do I see, Chef Aamil Mughal owner of Mughals has been reviewed and the recipe for the butter chicken detailed. Needless to say I was very happy, I even borrowed the magazine (I gifted my self).

Anyway, so even after getting the recipe I took a while before trying it, reason being, I’ve been so busy so I just get home and do quick fixes for dinner and at times hubby does the cooking (yeah, he’s heaven sent).

The recipe is pretty simple and it calls for ingredients can be easily obtained.

Ingredients:

3 tablespoons salted butter

2 tablespoons crushed garlic

3 teaspoons garam masala powder

2 tablespoons turmeric powder

1 teaspoon red chilli powder (optional)

3 chopped green chillis (optional)

600 grams boneless chicken (cut in cubes)

100 grams crushed cashew nut powder

1/2 litre milk

3 ripe tomatoes

1 bunch coriander chopped

salt to taste

1 tablespoon fresh cream (optional)

This recipe serves 4.

top row: milk,garlic,chickenBottom row: garam masala and turmeric, crushed cashew nut powder and tomato paste
top row: milk,garlic,chicken
Bottom row: garam masala and turmeric, crushed cashew nut powder and tomato paste

As I was preparing the ingredients I realised that I didn’t have butter, fresh tomatoes and coriander but that didn’t stop me from making this recipe. I just figured I would substitute the missing ingredients. For the butter I used two tablespoons of vegetable oil, for the tomatoes I used two tablespoons of tomato paste. Since the coriander is for the garnish, I thought I could do without it.  also didn’t use fresh cream since I didn’t have plus it was optional, nor did I put chilli because hubby doesn’t fancy chilli.

In the event you use  butter, place it in a cold pan then switch on the heat and add the garlic when it is melting. Since I used oil, I just let it heat for a minute or so then I added the garlic.

garlic
garlic

Once slightly browned add the chicken cubes and stir.

In goes the chicken
In goes the chicken

Add the garam masala, turmeric and chilli (if using). Maintain a steady temperature. If too hot it will burn very quickly.

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Now add the crushed tomatoes and stir. Let it simmer gently for a few minutes. Since I was using tomato paste there wasn’t a lot of simmering so I added about a tablespoon of water to it.

tomato paste
tomato paste

Add salt and keep tasting.

Add milk and stir and let it boil.

After adding the milk
After adding the milk

Once the milk has boiled, add the crushed cashew nuts and stir. Reduce the heat to a gentle simmer.

cashew nut powder.
cashew nut powder.

Before I forget, for the cashew nut powder, all you need are the cashews then you crush to make the powder. You can choose to use a mortar and pestle or if your blender has a spice mill, that will also do.

Finally you can add the chopped coriander, stir and take it off the heat.

My butterless butter chicken

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Verdict:

It was great though not as delicious as the one we ate at Mughals maybe it’s because of the substitutions.

If I could do it over again:

I would definitely not do the major substitutions of butter and tomatoes. I especially feel the tomatoes are very vital in this recipe so that the sauce is even more and not as thick.

All in all, this is an easy recipe and it doesn’t take long to prepare.

According to Chef Aamil it’s best served with hot butter or garlic naan but can go well with toast. I served it over rice.

Kienyeji Pot Roast

I normally avoid cooking kienyeji (road runner) chicken for fear of under cooking it and of course the fact that it can be a bit tough. On one of my visits at my neighbours place (read the Murigis), I found some Tupike magazines which I gladly skimmed through and voila I landed on this recipe.

I was to host my colleagues for lunch and that moment a light bulb went on since I’d been clueless on what to prepare. So I hosted the lunch and for sure the chicken was a hit. Not only was the chicken perfectly cooked but it was delicious and soft. I believe my colleagues enjoyed since I’m yet to get a negative remark.

Ingredients:

Marinade:

3 tablespoons of vegetable oil

3 tablespoons of soy sauce

1 tablespoon of crushed garlic

1 teaspoon of crushed ginger

The pot roast:

1 road runner chicken cut in pieces set aside the giblets (liver,heart) and neck

3 large carrots, peeled and cut into huge chunks

3-4 celery sticks, washed and cut into chunks

1 large red onion chopped

1 tablespoon vegetable oil

Start by making the marinade.

Crush the ginger and garlic.

my handy mortar and pestle
my handy mortar

In a large bowl combine the vegetable oil and soy sauce.

mixture of vegetable oil and soy sauce
mixture of vegetable oil and soy sauce

Then mix in the ginger and garlic.

ginger and garlic
ginger and garlic

Finally put in all the chicken pieces and mixture evenly with the marinade. Ensure the chicken is thoroughly coated. (The next image is disturbing, viewer discretion is advised)

marinade

Now, cover the bowl with a clear cling wrap and put it in the fridge for a minimum of thirty minutes. If you have time you can marinate it overnight (in the fridge of course).

So thirty minutes or so later…

Making the pot roast;

carrots, onions and celery
carrots, onions and celery

In a large sufuria, or rather one that can fit one whole chicken put about one tablespoon of vegetable oil. Let the oil heat up then saute the onions.

sauteing
sauteing

Once the onions are browned, add the marinated chicken pieces. The cooker should be on high, the aim here is to brown the chicken pieces. When adding the chicken start with the chicken thighs and legs followed by the other pieces.

chicken

Keep stirring to ensure all the chicken pieces get browned. Do this for about three minutes.

browned...i think
browned…i think

Let the chicken cook on high for about ten to fifteen minutes then add in the carrot chunks and the celery. You can season with a little salt.

colour splash
colour splash

Now, reduce the heat to medium or medium low , cover the sufuria and let the chicken cook for forty five minutes.

So, here is where I mention that the chicken was too delicious and we were really hungry that I forgot to take pictures of the end result… yeah it happens. Anyway, go ahead try out this recipe I guarantee that you will never whine again about kienyeji chicken being tough.

Verdict:

Finger licking good. I have cooked this many times over and I’m not about to stop. I think I’ll cook this for dinner tonight.

Thanks for stopping by and I apologise for the hiatus, being a wife, employee and study can sometimes take a toll on someone.

Cheers!!

Chicken in Mango Sauce

Over the holidays, I had purposed to roast a whole chicken and I finally got around to doing that on Christmas day. I have to say, I was impressed, the chicken was not only delicious, crispy but also juicy. Anyway that’s a recipe for another day but lemme leave you with the photo of the chicken.

the bird
the bird

Since the chicken was to feed two people there was plenty of leftover. I removed all the remaining meat from the bones then I refrigerated  Fast forward to Boxing day and I’m busy thinking of what to cook. At first I wanted to make some chicken salad but then I remembered  I’d seen a recipe for chicken in a previous issue of True Love magazine.

I grab my magazines looking for the exact issue with the recipe, it was the November issue. Lucky for me, I had all the ingredients on hand, yep *excitement*.

The recipe calls for raw chicken but I used my leftover chicken. To eat is your own…

Ingredients:

chicken pieces, mangoes, water, spice mix and coconut cream
chicken pieces, mangoes, water, spice mix and coconut cream

30ml vegetable oil

1 bunch spring onions, finely chopped

3 cloves garlic, crushed

1 tbsp ginger, crushed

1 tbsp curry powder

1 teaspoon cumin

4 boneless, skinless chicken breasts cut into 2.5cm cubes – I used leftover chicken

2 mangoes, skinned and cubed

100ml water

50ml coconut milk – I used coconut cream

Salt to taste

In a large skillet heat the vegetable oil, then fry the onions, garlic and ginger.

fry it up
fry it up

Saute until softened then add the curry powder and cumin and cook for three minutes.

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Add the chicken pieces and fry until slightly browned on the outside and the chicken is coated (about three minutes).

DSC07594Mix it up.

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Finally add the mangoes, water and coconut cream. cover and let it simmer for 25 minutes, stirring occasionally.

in goes the water, coconut cream and mango pieces
in goes the water, coconut cream and mango pieces

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Let the curry cook down until the mangoes are soft and the chicken is well done. Season with salt and cover for 10 minutes.

DSC07599Done:

Serve with rice.

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Verdict:

Pretty delicious. Different but delicious.

Would I try this again?

Definitely.

Pulled Chicken Sandwiches

What do you do when you just have one chicken leg in the freezer but you have two mouths to feed?

Simple: Make chicken soup for hubby then shred the chicken to make sandwiches 🙂

Ingredients:

Pre cooked chicken leg – I had boiled it in water with onions, garlic and ginger

3 brown bread buns halved

2 tomatoes sliced

1 cucumber sliced

1 garlic clove halved

Mozzarella cheese slices

Tomato sauce

Margarine

This sandwich is pretty simple to do and gets ready in under 15 minutes, well if you had pre-cooked the chicken.

pre-cooked chicken leg

Start by pulling the chicken meat from the bone, hence pulled chicken.

pulling the chicken apart

Tada, chicken shreds.

chicken shreds

Now, prepare the buns to get ready to assemble the sandwich.

plain looking buns

Apply margarine on both halves, then toast them in a hot skillet for about 3 minutes or until they are crispy.

not so plain looking buns

Rub the garlic halves on the crispy side to just give the bread a light garlic taste.

Now, we are ready to assemble.

cucumber slices,tomato slices and mozzarella slices

Start by putting the cheese slices on one half.

Microwave for about 30 seconds to melt the cheese.

Pile on the remaining ingredients.

Add the tomatoes.

Add the chicken shreds.

almost done 🙂

Finally top off with the cucumber, then put the tomato sauce. In case you have mayonnaise you can also put that.

excuse the shadow
yummy

Dinner is served.