Chicken curry with chapati!

Marinade for the chicken
 
INGREDIENTS

4 tbsp. plain yoghurt
½ tsp. ginger paste
½ tsp. garlic paste
¼ tsp. turmeric powder
1 tsp. cumin/coriander powder
pinch of red chili powder
1 tsp. lemon juice
¼ tsp. salt

Set aside for at least 2 hours if possible.

ADDITIONAL INGREDIENTS
3-4 grated or chopped onions
4 tomatoes, chopped roughly then blended into a puree with quarter cup milk
1 level tbsp. tomato paste
3-4 green chilies, or to taste
1 tsp. coriander powder
½ tsp. cumin powder
¼ tsp. turmeric powder
1 tsp. garam masala
3-4 potatoes, quartered( if you like)
½ tsp. ginger/garlic pastes
3 tbsp. cream (fresh or any at hand)
salt to taste
4-5 tbsp. oil
1 tsp. cumin seeds
1-2 sticks cinnamon
2-3 tbsp. coriander leaves

INSTRUCTIONS
Heat the oil, add cinnamon stick, cumin seeds and 1 slit green chili, followed by the onions. Fry until onions are golden brown. Add the ginger/garlic pastes. Fry for a few seconds then add the chicken pieces. With the heat on high, cook them for about 3-5 minutes, turning them over to seal the other side. Once the color of the chicken turns pale/white, add the tomato paste and the cumin, coriander and turmeric powders. Mix and cook for a minute or two, then add the blended tomatoes and a tsp. of salt.

Cook until the tomatoes thicken, add some water if necessary, then cover your pan and cook for 8 minutes. Remove the lead and add the potato quarters and the remaining green chilies, cover it again and cook for about 5 minutes, just to cook the potatoes. Open again, if you need to add some water go ahead, and then add the cream. Adjust salt if needed. Cook for 5 minutes on very low heat, sprinkle garam masala and coriander leaves. Turn off the heat and serve!

 

NB: Eat with rice or chapatis!

Viazi vya nazi na nyama/ Coconut potatoes with meat

 

 

Ingredients:

 

Potatoes 3 lb

Meat 1lb

1 Onion

garlic 1 tsp

2 Tomatoes

Tumeric 1/2 tsp

curry powder 1/2 tsp

Tomato paste 1 tsp

red chili powder ( how ever you like)

Salt to taste

1 Magi cube ( beef or vegetable)

Coconut juice 250 ml

3tblsp joghurt if you like

Corriander leaves chopped for gurnish

Coconut powder 4 tblsp

Oil 2 tblsp

 

How to cook:

1. Cut the meat in small cubes, boil with water,salt until done

2.Peel the potatoes and slice them in medium sized cubes and put aside

3. Slice the onion and fry till golden brown

4. In the same cooking pan add garlic, tumeric, red chili powder and  tomato paste

5.  chop the tomatoes into medium dices and add together in your pan with the magi cube

6. keep stirring tor a minute

7.Add the potatoes, coconut juice and cover the pan and let it cook till the potatoes are cooked but not too dry. Add abit water if the potatoes are still not cooked.

8. Add joghurt and the coconut powder  for couple of minutes and take it off the heat

9. Sprinkle the corriander and its ready to eat!

 

  

my mums chinese rice

Ingredients:

Rice ( basmati)  2 mugs
chicken peaces 400g
shrimps ( any size you want) 200g
Mixed frozen wok vegetables 1 pack
cane corn 3 tbls spoon ( if you like)
cabbage 1/2 medium sized ( slice it finely)
Red chili powder 1 tsp
black pepper 1/2 tsp
soya sauce 4 tbls
oil
salt to taste

How to cook:

1. wash the rice and soak for about 3-5 mins
2. In a bowl add  salt, red chili powder and shrimps and mix them well. Put 2 tblspn oil in a frying pan/wok pan and fry your shrimps for 2-3 mins and put them aside
3. In a bowl add the chicken , salt, black pepper and mix them together. Add 2 more tblsp oil in the same frying pan/ wok pan and fry your chicken as well and put them aside.
4. in the wok pan add 3 tblsp oil, add chicken, shrimps, frozen wok veges, soya sauce and salt and fry them abit.
5.Add your sliced cabbage and let them cook with low heat for a minute.
6. In a separate cooking pan, boil your rice with salt, 1tbls oil and let it cook to almost done and strain all the water
7. Add the rice in your wok pan and mix it well. Put it in the oven in medium heat ( Cover with foil) for 15-20 mins
8. Then its ready to eat!

White chicken korma with rice

INGREDIENTS
2 boneless chicken breasts, cubed (about 250-300gm)
½ tsp. whole cumin seeds
1 cinnamon stick
2 cardamom pods
1 medium onion, chopped finely
½ tsp. garlic paste
1 tsp. ginger paste
½ cup sour cream or yoghurt (I prefer sour cream)
½ cup coconut milk
2 tbsp. oil
1 green chili
¼ cup coriander leaves, chopped
1 tsp. flour/corn flour
salt to taste
juice of half lemon
almonds for garnishing (optional)
Marinate the chicken in the following spices and set aside for a few hours, preferably overnight:
1 tsp. turmeric powder
1 tsp. coriander powder
1 tsp. red chili flakes
½ tsp. cumin powder
¼ tsp. garlic paste
1 tbsp. oil

NOTE: Do not add any red chili powder to this dish as it will change the color of the curry. For extra spice, use red chili flakes, green chilies or pepper powder.

INSTRUCTIONS
Add oil in your pan, followed by the whole spices (cumin, cardamom, cinnamon). Let them splutter then add the chopped onions and fry until slightly golden, then add the ginger and garlic pastes. Fry for a minute, then add the chicken and increase the heat to medium high. Fry for about 5 minutes until chicken turns white, then slowly add the sour cream/yoghurt and the coconut milk. Stir well and lower the heat to low, cover the pan and let these simmer for 10mins, giving a stir every now and then.
Check the gravy, if you feel you prefer it with a bit extra gravy, then add as much water as you need, and then mix the 1 tsp. of flour/corn flour with a bit of water and add it to the dish. This will help thicken the gravy slightly. Add the slit green chili. Continue to simmer for another 10-15 minutes.
Once the chicken is nice and tender, turn off the heat, then add the chopped coriander, salt and lemon juice. If you notice, the salt is added right at the end, this helps keep the chicken very moist, flavorful and tender. If you add the salt too early, the chicken pieces will be dry and rubbery.
Give the chicken about 5 minutes to let the flavors infuse before serving, you can garnish with some almonds if you like. Serve with rice and naan

( recipe by Fauzia´s Kitchen fun)