Category: Recipes

Easy Chicken Curry Recipe.

On By WanjoroIn Recipes1 Comment

How about a heartwarming dish that is sure to be a crowd pleaser and not too hot for the kids to indulge in?

This chicken curry is not only easy to make, it also does not take too long to put together once you have assembled all your ingredients together. It is delicious, colourful and as with all curries, tastes even better after it sits a while.

Doesn’t it look mouthwatering?

What makes this curry special is you blend your whole spices to make a spice blend that with will give the chicken curry the warmth and depth of flavour you would find in a restaurant style curry.

Let’s get started. Our ingredients are:-

  • 2.5 kg chicken. Bone in. Cleaned, cut into large pieces, pat dry and sprinkle some salt and black pepper before setting aside.
  • 2 tbsp ghee.
  • 2 big onions, sliced.
  • 2 tbsp ginger garlic and turmeric paste.
  • 2 bay leaves.
  • 1 tbsp tomato paste.
  • 3 large tomatoes, blended.
  • 1/4 tsp ground turmeric.
  • 1 heaped tbsp curry Spice blend ( I used my homemade one with coriander seeds, whole black peppercorns, cardamom, cinnamon, cloves and cumin seeds).
  • I small bunch coriander (stalks and leaves separated and chopped).
  • 1 tsp amchoor aka dry mango powder.
  • 1 heaped tsp Garam Masala.
  • half a lemon for squeezing at the end.

Method.

  1. Heat 1 tbsp oil in a wide pan on high heat and sear the chicken. You can do so in batches. I do this to seal in the meat’s juices. Do not cook the chicken through, just to brown it on all sides.

2. In the same pan, add ghee and once melted, add the bay leaves then sliced onions. Let the onions cook on high heat until turning golden, then add the ginger garlic and turmeric paste. Stir to avoid burning.

3. As the onions cook, you can blend the whole spices to get your spices ready.

4. Add tomato paste to the onion and ginger garlic blend, let the tomato paste cook down and caramelize a bit then add the ground spice blend, then the ground turmeric, followed by the dhania stems, you can add a splash of water so they do not burn. Lower the heat and let the spice mix cook down and release all its delicious aromas. By now, your kitchen will be filled with the smell of something good cooking! Add the blended tomatoes and a pinch of salt.

5. Once the tomatoes have cooked down and thickened a bit add the seared chicken pieces. If your masala is too dry for your liking, you can add some water but not more than a cup. Remember, it is a curry not a stew. Cover and let the chicken cook on medium low heat for about 20 minutes.

6. Stir the chicken and check seasoning, if to your liking, add the amchoor/ dry mango powder. Mix in well then cover and let the curry cook till the chicken is well cooked through.

7. Once your chicken curry is ready, stir in the garam masala, coriander leaves and a squeeze of half a lemon. Cover and let sit a while before serving.

8. Serve your chicken curry with your starch and sides of choice. We had ours with methi naan, some jeera rice, spicy cabbage fry and a mint raita.

Yummy, colourful , aromatic, flavourful and fingerlicking good. What would your pair your chicken curry with?

Let me know when you try out this recipe and as always, thanks for stopping by. Do not forget to like, share and subscribe.

Love,

Wanjoro.

Marbled Muffins.

On By WanjoroIn RecipesLeave a comment

This simple recipe has been in the drafts for the longest time as I wanted to take proper pictures but oh well.

These muffins are so easy to make, delicious and a great addition to the kids’ tea time or snack boxes for school.

They are not too sweet, but still delicious, are fluffy and so moist and tender. Definitely worth a try.

So good!

Here is the recipe card below.

Love,

Wanjoro.

Berry Good Banana Bread.

On By WanjoroIn Recipes2 Comments

We love our banana bread in this house, as it is, with chocolate, with yoghurt, with nuts and now with berries.

The best thing about this cake is it works well with whichever berries you have on hand. I have made it with blueberries, strawberries and raspberries and it always turns out great. I have also made with with sugar, and honey and it turned out well too.

Banana strawberry goodness!

This is a perfect treat for breakfast, tea time, school snack, dessert and even as a gift for a loved who loves banana bread.

Let us get started.

Ingredients are:-

1. 2 1/2 cups self raising flour. (If using All purpose flour, remember to add 11/4 tsp of baking powder and 1 tsp baking soda, plus a small pinch of salt).

2. 1 level tsp ground cinnamon.

3. 1 tbsp desiccated coconut (optional).

4. 1 1/2 cup sugar or sweet honey.

5. 4 large mashed really ripe bananas.

6. 1 cup frozen strawberries or raspberries. (I usually let them thaw a bit and mash roughly).

7. 1/3 cup coconut oil (or vegetable oil).

8. 2 large eggs.

9. 1 tsp vanilla.

10. 1 cup strawberry or mixed berry yoghurt.

Method.

1. Preheat oven to 180 °C and grease your baking tin really well.

3. Sift your flour and cinnamon in a large bowl, add the coconut and mix well.

4. In another bowl, mix the oil, sugar and eggs till well combined, then add the mashed banana and berries, followed by the vanilla.

5. Add dry ingredients to the wet as well as the yoghurt. Be careful not to overmix.

6. Add the batter to the pan and bake for 45 minutes to 1 hr, till cake is ready and a skewer comes out clean. I usually lower the temperature to about 160 after twenty minutes, and it takes about the same time to bake.

7. Let cake rest in pan for ten minutes then flip it carefully onto a rack and let cool completely in an airy area.

Baking times may vary as ovens are different so start checking at about the 50 minutes mark.

Looks so good!

Cut a slice and enjoy it!

Tip: I love making it in my bundt pan, but it works well in any large baking tin.

Baked this one with honey, it’s just a bit darker but tastes just as delicious as the one made with sugar.

It looks, smells and tastes so good. It is moist and crumbs beautifully too. Definitely worth a try don’t you think?

A Simple Bean Stew.

On By WanjoroIn Recipes1 Comment

This is one of my favorite ways to have beans. If you can make this ahead of time, and let it sit a bit for the flavours to settle in well is even better.

It goes well with any flatbread, rice or savoury crepes.

You can also make it spicy and add chillies or cayenne if that’s your thing.

To make this delicious meal we will need:-

  1. 2 tbsp coconut oil. Your preferred oil will do too.
  2. 2 -3 cups already boiled red beans.
  3. 1 chopped onion.
  4. 1 tbsp ginger garlic paste.
  5. 4 tomatoes, blanched, peeled and pureed.
  6. 1 large carrot, grated.
  7. 1 bunch of coriander, stems and leaves separated.
  8. 1 chopped green bell pepper.
  9. Salt and pepper to taste.
  10. Spices- 1 tsp each paprika, curry powder, dhana jeera powder.
  11. 1 tsp mixed dried herbs.
  12. A small pinch of sugar (optional).
  13. 3 cups of water / vegetable stock.

The ingredients are simple, but healthy, flavourful and come together in a beautiful sauce that is finger licking good.

As usual, heat your sauce pan, add 2 tbsp of coconut oil. Add the onion and cook till soft.

Add the green pepper, coriander stems and ginger garlic paste. Add the spices and let them release their aroma and flavour, make sure they do not burn. You can add a tbsp of water as the spices cook.

Add the tomatoes and let them cook down till mushy. Salt and pepper can be added here too.
Add your carrots and broth. Cover and let them cook on medium low for about twenty – thirty minutes. The sauce will reduce and thicken. Do not rush the process. The beans will soften, absorb all the flavour and be a lovely colour too.

Once ready, add the chopped coriander leaves and let sit a while before serving.

This is a perfect make ahead dish as the longer it sits, the more time the flavours have to mix together well. So if you are into batch cooking, this simple bean stew is a great dish to make.

The beans slap really well on their own or with some rice too, and an avocado slice on the side. Mmmhhh. Yum!
Chapati Madondo aka Beans and Chapati are a perfect comfort food.

How do you like your beans?

Kashata. Coconut Candy.

On By WanjoroIn Recipes2 Comments

Kashata is a tasty treat that I loved while growing up. Originating from Kenya’s coastal area, this sweet has made its way inland and is a beloved treat to many.

Kashata is either made with coconut or peanut. This here is kashata ya nazi. Nazi is Swahili for coconut and njugu is Swahili for peanut.

I prefer the coconut version to the peanut one.

Dessicated coconut, sugar, cardamom and food color are all you need, plus a bit of patience.

You can use any food color you prefer.

They are so good, don’t blame me if you cannot get enough of them!

Below is the recipe card.