Tag Archives: coconut cream

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.

Fish Stew

I have previously been very skeptical about making stewed or curried fish but that has changed. The need to try new fish recipes other than the usual pan frying changed my perception.

Fish fillet chunks

Ingredients:

1 medium onion sliced

2 cloves of garlic sliced

1 teaspoon minced ginger

2 tomatoes diced

1 courgette diced

1 bell pepper diced

2 tablespoons coconut cream

1 tablespoon fish masala

1 tablespoon dried parsley

1/2 cup water

2 fish fillet cut into chunks

2 tablespoons of oil for frying

Salt to taste

In a saucepan fry the onions.

Add the garlic and ginger.

Once cooked through, add the tomatoes let then cooked for about 3 minutes then add the eggplant and bell pepper.

Cover and let the veggies cook down.

In the mean time mix the coconut cream with the fish masala.

Add the mixture and the dried parsley to the sauce. Pour in about 1/2 cup of water for the soup.

The sauce

Then finally add in the fish chunks. Ensure they are almost submerged in the soup.

swimming fishes..pun intended

Tip: Salt the fish chunks before adding them. This ensures that the fish is completely salted.

Cover and let it cook for about 10 minutes or until the fish flakes easily when pierced with a fork.

fish stew

Serve with steamed rice or ugali.

Fish stew, steamed rice and fried french beans

Verdict:

By far the best fish stew I’ve ever tasted. I even preferred it to the curry. Salting the fish prior to cooking was a brilliant idea.

Let’s just say this will become a staple dish in our household.