Easy No Fuss Chicken Stew
If there dishes I RARELY cook it must be straight forward stews. You know like the ones you eat at every Kenyan wedding and find in most homes. I don’t know why, I like to add excitement to my dishes, I love to try something new every other time, add a new spice, try some new cuisine just anything away from the ordinary, But once in a while I feel like eating something simple and different and more Kenyan. That’s when I make this dish.
It very simple and you can use this as a base recipe and add anything you like. You can add curry powder, garam masala, chicken masala, peas, potatoes, ANYTHING you like. HAPPY COOKING!!!
Ingredients
- 1 broiler chicken
- 2 onions, sliced
- 2 tablespoons crushed garlic
- 1 teaspoon crushed ginger
- 2 tomatoes
- 2 chillies diced, optional
- A large bunch of Dhania( coriander), chopped ( I love Dhania so I tend to use a lot you can use less)
- 1-2 teaspoons of Royco dissolved in water (Royco is a beef seasoning powder)
- 2 tablespoons vegetable oil
Instructions
Put the onions and oil in a pan and cook over medium to high heat till the onions are soft. Add ginger and garlic and cook till fragrant, add the chicken and mix well. Reduce the heat and cover.
Cook for 5-7 minutes, add salt and chillies if using. Cook till the chicken starts to brown. Add water if needed. This should be around 10 minutes.
Add the tomatoes and cover. Let this steam through for 4-6 minutes then peel off the tomato peel. Stir the tomato into the chicken. Add Dhania and cover till chicken is cooked through.
Finally add the royco and bring the stew to a boil. Serve hot.
HAPPY COOKING!!
https://www.themothershipvillage.com/easy-no-fuss-chicken-stew/Girls Dinner + A recipe: Chilli Sri Lankan Chicken
So on the weekend a few girls got together at one of our colleagues houses. We had a mini girl’s dinner at Sampathi’s house. We had lots of fun. Sampathi made us chilli Sri Lankan Chicken and a fried eggplant salad, she served this with pasta. It was really tasty.
Mona, Sampathi and Lisa after dinner
The chicken was quite hot, I was sweaty and had a running nose all the time I was eating but it was delicious. The eggplant salad was also quite flavourful. The fried eggplants reminded me a bit of fried plantains they had a bit of sweetness that paired with the tanginess of the spring onions was fabulous. After dinner Tomoko gave us some Japanese sweets that are made from beans. VERY interesting. After dinneer we got into some mischief of taking photos and some of us tried fitting into Sampathi’s massive reed basket. The photos follow :- )
Soraya and I
Lisa worked at the circus in her previous life 🙂
Sampathi sitting pretty 🙂
Can you believe she actually fit in there???
I attempted to fit inside..but ooh no it would not close
Do not worry the recipe is coming VERY soon
Mona, How cute does she look? like a scared kitty
Sam’s plate; chicken, spaghetti and eggplant salad
FINALLY the recipe 🙂
Ingredients
- 500 grams chicken on bone
- 4 tablespoons crushed garlic
- 2 teaspoon minced ginger
- ¼ teaspoon cloves
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- ½ teaspoon tamarind paste (available at Nakumatt)
- 1 tablespoon French mustard
- 1 tablespoon coriander powder
- 1 tablespoon cayenne pepper (use more or less depending on your preference)
- 2 tablespoons turmeric
- 2 stalks of lemon grass (available at Nakumatt)
- 1 large onion, sliced
- 200 ml coconut milk (you can also use normal milk or a mixture of the two)
Instructions
Mix 2 tablespoons of garlic, 1 teaspoon ginger, cloves, cardamom, cinnamon, tamarind, mustard, coriander powder and turmeric. Marinate the chicken in this mixture for at least 30 minutes. Longer if possible.
Heat oil in a pan, add the onion. Cook till the onions are soft. Add the garlic, ginger, lemon grass and chillies. Cook till fragrant. Add the chicken. Mix well. Reduce the heat and cover the pan. Let the chicken simmer.
Add a little water if needed. Cook until almost cooked through about 15-20 minutes. Add the coconut milk. Taste and make sure the flavour is as spicy as you would like it, if not add some cayenne pepper. Let it simmer for 10 minutes till cooked.
HAPPY EATING!!!
If you do not have tamarind paste substitute with Vinegar (1 tablespoon vinegar for 1 tablespoon tamarind paste ) or lime juice ( 2 tablespoons tamarind paste for 1 tablespoon tamarind paste) mix this with a little brown sugar. You can also use Worcestershire sauce. With this substitutes the taste will not be exactly the same but its close enough You can substitute the lemon grass for lemon rind
Spaghetti with Shredded Chicken, Garlic, mushrooms and Olive oil
I tend to be a bit lazy of late. Like, I feel as though I really can not be bothered to cook a fancy meal. Especially on weekdays at lunch, I feel as though it’s too much of a hassle to make anything that will take more than 10 minutes and so for the last month I really haven’t made anything extraordinary at lunch time.
However, we all know that food doesn’t need to be fancy, have a complicated name or an unending ingredients to be tasty. Like this meal took me all of 10 minutes, and it had 2 main ingredients and the rest was spice, herb and oil easy ingredients, how cool is that??? And it tasted GREAT. It’s a very efficient way to use up left over roast chicken, I had quite a bit of kuku porno (rotisserie chicken) in my fridge so I used that, I reckon you can use any left over chicken you have. HAPPY COOKING!!
Ingredients
- 400 gms Spaghetti
- 90ml extra virgin olive oil
- 2 breasts of roasted chicken, shredded (you can use any kind of pre cooked chicken)
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
Instructions
Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes).
Meanwhile, heat the oil very gently in a frying pan, add the garlic and chilli, stir till its fragrant then add in the chicken. Cook till the chicken begins to brown. Add dhania and mix through.
Once you have drained the spaghetti, mix it into the chicken mixture, once mixed through serve immediately
HAPPY EATING!!
When cooking your pasta make sure you use a large sufuria (pot). If the sufuria is too small the pasta will cook un evenly and clump together. Let the water boil first before you add the salt so as to ensure all the crystals dissolve well Once pasta is cooked and drained shake the colander so as to remove excess water Use pasta immediately it is ready DO NOT rinse the pasta unless the recipe says to do so. The starch that makes the pasta stick to itself also helps the sauce stick to the pasta. If you run the pasta under cold water, you wash off that absorbent outer surface, and the sauce doesn’t have anything to grab on to
