Thank you all for reading my cooking journal, commenting, liking and even trying out these recipes. I’m humbled.
This meal I prepared a while back when we had a friend over for dinner. This dish closely resembles this one , however I used boneless chicken breasts and I also added some yoghurt.
2 boneless chicken breasts cut into strips
1 medium sized white onion sliced
1/2 red bell pepper diced
1/2 green bell pepper diced
1 tomato diced
1/3 cup plain yoghurt
1 tbsp soy sauce
2 tbsp vegetable oil
Salt and pepper to taste
Start by coating the chicken with the soy sauce. In a ziploc bag or polythene bag put the chicken strips then add the soy sauce then shake to ensure they are fully coated. Let it the chicken stand for 10 minutes or so.
In a sauce pan, heat the vegetable oil. Add the chicken strips, stir to ensure the chicken browns.
Let the chicken cook for about 15 minutes then add the onions and bell peppers. (I also added one tomato diced, after hubby’s advice). Remember to season with the salt and black pepper.
Cover and let the tomato, onion and peppers cook down.
Finally add the yoghurt.
Cover for about 5 minutes then stir and serve.
I served the chicken over steamed pasta but I believe it will taste even better with rice.
I had missed eating potatoes and since I didn’t have the patience to bake the potatoes I decided to mash them. Making mashed potatoes is pretty simple, since you just boil the potatoes till they are completely cooked then you mash them like crazy. Of course there are a few spice addition here and there which I’ll share in a bit.
Sometime back my colleagues and I decided to do a lunch treat at a nearby food court. Being adventurous with the food selection I ordered some coconut chicken. Boy, wasn’t I disappointed, it was more like stewed chicken with lots of tomatoes and bell peppers and not even a hint of coconut, anyway since I had some boneless chicken breasts in the fridge I thought of making actual coconut chicken. After checking some online recipes I settled on trying it out my own way.
So for the potatoes;
Peel and wash the potatoes thoroughly. Cut them in halves. In a sufuria add the potatoes, salt and water to almost cover all the potatoes. In case you have fresh rosemary you can add about two sprigs. I also added some cinnamon bark.
Now for the chicken;
First, cut the chicken into bite size pieces. Add one tablespoon of oil in a skillet, then brown the chicken for about 3 to 5 minutes.
Remove from the pan then set aside.
In the same skillet heat 2 tablespoons of vegetable oil then add the onions, garlic and ginger.
Since I was doing this for the first time, I didn’t want to use a lot of spices lest I miss the coconut taste.
So I settled for some cardamon pods, cumin seeds, coriander powder, curry powder and good old black pepper.
Stir in the spice mixture.
Add 1 cup coconut milk and let it simmer with the spices for about 3 minutes.
Finally I added the chicken. (forgot to take pics 😦 )
Let the chicken cook for about 25 minutes or until the sauce is thick.
Back to the potatoes. Once fully cooked, drain any excess water, remove the cinnamon bark, then mash like crazy.
Mashed potatoes are like a blank canvas you can spice them up with almost anything. From chopped coriander or parsley to butter and milk. Adding some chopped spring onions or grating over some cheese.
Since I was out of parsley, I added 1 tablespoon of basil leaves, 2 tablespoons of margarine and about 1/4 cup of milk. The milk helps in making the mashed potatoes fluffy.
Dinner is served:
Mashed potatoes, coconut chicken and some fried cabbage and carrots.
Not forgetting some kachumbari on the side.
Coconut – ty. The mashed potatoes were delicious and the basil added a nice touch. I’ll definitely be making this recipe again, of course with some few adjustments like more coconut flavour.
Once one gets married you sort of get different kinds of gifts from your spouse. So last week hubby dearest surprised me by buying some chicken legs and fish fillet. Yeah!!! I’m now more excited about chicken legs than chocolate.O-o PS. He still gets me chocolate.
It had been a while since I had cooked some chicken legs. I was confused on what to do with them. After defrosting them, they lay on the kitchen counter as I tried to invent a recipe.
Still clueless on what to do with the chicken, I chopped up a white onion and sliced a bell pepper.
So after much thought I decided to fry it.
In a saucepan/skillet add 1 tablespoon of oil. You don’t need a lot. Since I was using chicken legs from a broiler. They are pretty fatty. (I even had to trim some fatty off)
Place the chicken legs in the pan. Ensure you’ve sliced the legs to ensure the spices soak in.
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon black pepper
4-5 cardamon pods
Salt to taste
Sprinkle the spices on the chicken.
Cover and let the chicken cook for about 15 minutes on one side then flip over for the other side to cook.
I have to mention, at this point the aroma in the kitchen..Heavenly
After 30 minutes, and flipping the chicken twice. Toss in the onions and bell peppers.
So hubby, peeks and asks;
Hubby: No tomatoes?
Me: Should I add some them? (I reach for the fridge door to take the tomatoes)
Hubby: Yeah add at least one.
Me: I’m not so sure about it. I don’t want the sauce to be runny. (I toy with the idea and decide to just add one)
Cover and let the sauce cook down for about 5 minutes.
Then serve with ugali and vegetables.
(sorry forgot to wipe the sides of the plate)
Goodness!!! Delicious. Very flavourful.
Hubby gave it a thumbs up and tick.
PS. The addition of the tomato was just the cherry on top. Thanks hun.
I love chicken, so I’m always on the look out for easy chicken recipes. I decided to search online for some curry recipes, boy did I find many. I eventually settled on one that had easy to get ingredients. Armed with a shopping list I was ready to embark on this new journey of curries.
Upon reaching home I realised I missed some ‘minor’ ingredients (garlic,lemon juice) but that didn’t stop me. The great thing about cooking is even if you miss some ingredients you can still cook. This being chicken curry, then it’s safe to say the must have ingredient is chicken then again you can substitute it for fish. To eat is your own.
3 tablespoons vegetable oil
1 onion, chopped
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon grated fresh ginger
1/2 teaspoon white sugar
salt and pepper to taste
4 skinless, boneless chicken breast halves – cut into chunks
1 tablespoon tomato paste
1 cup plain yoghurt
3/4 cup coconut milk
In a skillet heat the vegetable oil, then saute the onions.
Once the onions are tender, stir in the ginger, curry powder, paprika, cinnamon, sugar, salt and pepper.
Add the chicken, yoghurt, tomato paste and coconut milk.
Bring the curry to a quick boil, then reduce the heat and let it simmer for 20-25 minutes or until the chicken is cooked through.
Serve over steamed rice or if you want to go all Indian serve over naan bread.
Tip: As a garnish, just before serving the curry, you can sprinkle some chopped dhania for extra flavour and colour.
Delicious!! Not to toot my own horn but I was shocked that I had cooked the meal.
The great thing with curries is that they taste even better the following day.
Treat yourself, try making this curry I guarantee you it will be a hit.
I love herbs and I normally buy almost all the types that I can find in the supermarket. Some of the herbs that I use on almost a daily basis are sage, parsley, thyme and rosemary.
For the longest time, ( well 3 months) I have had mint on my spice rack but I had never used it. The back of the pack reads that one can use it lamb or poultry sauces. Other uses can be in sweet dishes
Well enough stories, so I had some chicken legs and decided to finally experiment with the mint herbs. Since mint leaves are sweet, I also added rosemary leaves so as to give the savoury taste in the dish.
In a saucepan add the chicken legs season them with some salt and black pepper then sprinkle the dried mint and dried rosemary leaves.
Cover for about 15 minutes and let the herbs diffuse into the chicken.
I also added 1 chopped eggplant and 2 diced tomatoes.