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?



Meatless Monday: Roasted Sweet Potato and Cauliflower Curry.

This is one of my favorite recipes. Good enough for a delicious weeknight or even weekend dinner. It is easy to make, healthy, filling, not too spicy and a hit with kids and adults alike. It is also a great make ahead meal. Remember with curries, the longer they sit, the more the flavours get concentrated. Yum!

I never liked cauliflower growing up. Whenever my Mum made a dish with it, I would always try and look for excuses to not eat it, they never worked though and I had to eat it. But as an adult, once I discovered how good it tastes roasted; I make it more often now. Let’s get started:-

Ingredients; Two medium cauliflower heads, one medium sweet potato, 1 cup coconut milk, 1 tbsp curry powder, 1/4 tsp turmeric, 1 tbsp ginger garlic paste, 1 tsp ground coriander, I lemon and 2 tbsp tomato puree, salt and pepper to taste.

Peel and chop your sweet potato and blanch it for about five minutes. Clean and separate your cauliflower into small florets. Preheat your oven to 200°C.

Toss the cauliflower florets and sweet potato with some olive oil, about a tbsp, salt and pepper, and a tsp of dhania jeera powder and a pinch of ground turmeric. Bake for about 30 minutes or till ready and a bit browned.
Something like this. And please resist to snack on them as you might just finish them all. Yes, they are that tasty!
Heat your pan, add a tablespoon of oil and saute your onions. Add your crushed ginger garlic and mix well, then add your ground spices.
Add your tomato puree , mix well.
You can add half a cup of water so it doesn’t burn but not too much. If the tomato puree is a bit tangy, you can add a pinch of sugar.
Add your coconut milk, let simmer for almost ten minutes on low heat.
The aroma at this point is just amazing! Add your roasted vegetables and cook for not more than 10 minutes, to get them heated through and absorb the sauce flavours.
This creamy curry is ready! Switch off the heat, squeeze juice of half a lemon and garnish with coriander leaves.

You can serve this with your flatbread of choice or some steamed rice, something that will not distract the curry flavours on the palate.

I served it with some simple coconut rice.

I like using basmati rice as a little goes a long way, and it is pretty straightforward to make it. Aged basmati is the best if you can get it. Washing and soaking the rice for about 20 minutes also helps it cook better. I like how it remains firm, doesn’t get sticky and has a really lovely aroma.

Look at that lovely plate!

This curry is a must try!