Chicken Curry in a Hurry.

Here is a simple, but oh so creamy, and tasty coconut chicken curry that is perfect for a quick weeknight dinner for the family.

It uses your pantry staples; so you do not need to worry about complicated shopping, and I dare say it’s restaurant quality in terms of richness, flavour and visual appeal.

For our ingredients we shall need, chicken breast, cubed. chopped onion, shopped tomato, tomato paste, ginger garlic paste, coconut cream, coriander, ground turmeric, a pinch of red chilli powder, and Kenyan curry powder.

Sprinkle some salt and freshly ground pepper on your chicken cubes.

Heat your pan, add some oil, once hot, sear the chicken on high heat till golden brown. This is to seal the moisture; do not let it cook through, set aside.

In the same pan, add more oil if needed.

Fry onion till soft and add the ginger garlic paste, then the ground spices. Let them cook well before adding tomatoes, which you will also cook down.

Add the chicken and mix in well into the tomato and onion mix.

Chicken breast cooks really fast, so you do not want to overcook it.

Add the coconut cream, cover and simmer for about 10-15 minutes for the chicken to cook through and absorb the curry flavours.

Once ready, garnish with coriander and serve hot.
Creamy, luscious, colourful, quick and easy to make and finger licking good.

Best served with some naan. Or?



Quickie Couscous.

Couscous is one of those foods that is a pantry staple. Like pasta. Keep it stocked and it will come to your rescue many times when you want to whip up something in a hurry. All you have to do is follow the instructions on the pack.

Another plus is you can flavour it as you wish. You can use beef stock, veggie or chicken stock, water, cinnamon, dried fruits, cumin, turmeric, butter; the options are endless.

Here is a favourite recipe from an old Kenyan cookery magazine for spiced couscous.

Boil the raisins with some water and 1.4 tsp each of the spices, and a tbsp of butter. Once the dried fruits have softened, add the couscous and cover to cook as per instructions on the package.

Remember to fluff with a fork before serving.

Couscous goes well with any vegetables. Here we had it with roasted butternut.
Toss your chopped butternut and roast in the oven for about 20-25 minutes till its ready.
Make the couscous as per the first recipe, remember to check for seasoning.
Served the butternut as a side and some leftover chicken stew. Yummy and filling.

Couscous is a great alternative to rice. I like having it with githeri (our version of succotash), fried with tomatoes and lots of onions. You can serve with some avocado on the side.

I steamed the couscous in some left over beef shank broth. The rich beefy flavour really comes through in the couscous.

It is also great as a light dinner when you don’t want something too filling. Just top it with some greek yoghurt and some vegetable or protein option.

Another way I like serving couscous is with roasted eggplant then top with some lemony yoghurt. Grate some lemon rind in a cup of greek yoghurt, add some lemon juice and mix well and serve on the dish. Gives a great tang to the dish. So easy the kids can make this themselves.

Couscous is a good addition to your diet as it is rich in fibre, and great for sustaining energy as it is rich in protein and carbs. It is one of the best sources of selenium, which is an essential mineral. Selenium is an antioxidant, keeps your heart healthy, helps your thyroid gland work properly and enhances your immunity, among other great benefits.

Why not swap some couscous for your usual starch and gain some of these benefits?