CHICKEN COCONUT CURRY

Hey guys! 

Its 3 days to Christmas. Hope you all have your trees and decor up! I certainly do. I love how glorious Christmas is. I love celebrating Christ daily and a holiday to do just that is truly a plus. I'm super excited to spend my first Christmas married to the hubz. I'm thankful to God for life, salvation and for each and every one of my loved ones. I'm also extremely thankful for the growth of this blog and for open doors and all the closed ones that God has guarded us from.

So yes on to food things! I have been meaning to make a meal using coconut milk. I love how diverse of an ingredient it is, used in indian food, swahili dishes, and even thai cusine! I had some chicken thighs and a can of coconut milk so I decided to make a spicy meal yesterday together with some rice and steamed veggies. I also asked the hubz to buy some nans from one of our favorite Indian restaurants that complimented this meal perfectly.

Ingredients [serves 4]

Chicken [6 thighs/ 4 breasts cut in big chunks]

2/3 can coconut milk

140 gr tomato paste [two packets tomato paste]

1 onion

4 cloves garlic

1 tablespoon chopped ginger

Dhania

1 tablespoon royco

Olive oil

Salt

Black pepper

2 tablespoons chicken masala

2 tablespoons curry powder

1 teaspoon cayenne pepper

1 yellow/red hoho/ capsicum

1 courgette

1 1/2 cup rice

1 packet mixed veggies [sliced carrots, french peas, brocoli]

Start of by cooking your rice. [Remember its double the cups of water per cup rice so in this case 3 cups of water for 1 1/2 cups rice] I used a rice cooker with a steamer so I used the lower part to cook the rice and the to part to steam my veggies. Season veggies with olive oil, black pepper and salt and leave to cook with rice.

For the chicken, peel and chop onions, garlic and ginger and cook them with olive oil in a sufuria.

Add the chicken masala and curry powder and allow to cook. <Use a few tablespoons water just incase the spices start to stick to the bottom of the sufuria.> Add the tomato paste and also allow to cook with the spices. Wash and chop the yellow pepper and courgette and add to the sufuria. 

Shortly after, add the coconut milk, a hint of salt and allow to cook with the spices and veggies.

After a few minutes, add chicken and leave to cook.

Mix 1 tablespoon royco, cayenne pepper, black pepper in a 1/4 cup water and add to the sufuria. Finish of with adding the dhania/coriander and seal with lid. <By adding it in the end it gives the curry a boost of flavor>

Allow to cook for another 15 minutes. Note that white meat tends to cook very fast. Make sure that the sauce is thick and light brown color.

 Remove from heat and serve with rice, nan and steamed veggies.

Enjoy.

As always, I'll have you know:-

-I'm up to 15000+ pageviews-thank you Jesus! and thank you all for following and trying out my recipes.

-I'm now on Youtube, you can subscribe and check out the video here: CookingwithJaz

-I am officially on twitter on this account (@cookingwithjaz)

-I am also on facebook on this page "cooking with jaz"
-You can also find me on instagram under the handle, "cookingwithjaz"

-If you want to be featured on the "GUEST AND RECIPE OF THE WEEK" email me on "cookingwithjaz@yahoo.com"

-If you have tried any of my recipes, do tag me or send me the pics on any one of my social media pages

Have a lovely week :)

Sincerely,

Jaz.

VEGGIE STIR FRY WITH PAN FRIED FISH

From my kitchen to yours, HELLO!!!

Another day, another recipe, another blog post.

Today I'm blogging about last nights meal which was absolutely superb.

One of my loved ones is keeping away from red meat so vegetables and fish was the order of the night.

For those who checked out my recent Chinese meal, do you remember the "Blue dragon" Chinese sauce I used? Well I have discovered that these are definitely the best sauces to get when you're making Chinese food at home and they're only 75 shillings.  They have a variety of about 5 flavors ranging from chilli to spring onion and oyster sauce to the garlic one that I used last night to stir fry my veggies.

I didn't want to drown the taste of the fish with spices so I kept it simple with pepper, garlic and lemon and pan-fried the fish and my oh my SIMPLE IS THE WAY TO GO! The tilapia was simply superb!!

Hope you'll enjoy this simple meal.

Note: That I boiled my pasta and veggies together before I stir-fried them since I wanted to save up on time.

Ingredients:- [Serves 5-6]

1-2 Fillets tilapia [boneless and cut up in chunks]
1 head broccoli
1 pack mixed veggies [ carrots, french beans, peas]
1 red pepper/hoho
1 onion
4 cloves garlic
1/2 lemon
Black pepper
1 pack Blue Dragon Hoi sin & garlic [classic mix of soya beans, soy sauce and spices]
Salt to taste
Vegetable oil/ olive oil
Dark mushroom soy sauce
Macaroni/ any kind of pasta

Start off by boiling the water for the pasta. 

Wash the pack of mixed veggies and broccoli. Cut up the broccoli. Add 3 tablespoons oil and a dash of salt followed by the pasta. About 3 minutes in, add the veggies to boil.

 After about 8-10 minutes, remove when pasta is al-diente. You can also check to see if carrots have cooked well. *a little crunch is always okay* Avoid to over-boil because we wouldn't want the veggies to loose their beautiful and natural color. Drain hot water out and put aside.

In another sufuria/ pan heat oil with 2 cloves garlic and half an onion all chopped up. As they are cooking, wash and chop the red pepper and add to the sufuria to cook.

Follow by adding the full packet of the blue dragon sauce. Add the veggies and pasta and stir well and continuously.

 Add a dash of soy sauce to darken the stir fry and to add that mushroom flavor to the meal. Add salt to taste and remove from heat after 2 minutes.

In another pan heat oil with remaining onion and garlic. Season fish chunks with black pepper and sauce and add to pan. As the fish is cooking squeeze half a lemon over it and some salt to taste.  Pan fry for 5-7 minutes and remove from heat.

Serve over the stir fry with half an avocado.

Enjoy :-)

Also I'll have you know:-

-I'm up to 6500 + pageviews-thankyou Jesus! and thankyou all for following and trying out my recipes.

-I'm now on Youtube, you can subscribe and check out the video here: CookingwithJaz

-I am officially on twitter on this account (@cookingwithjaz)

-I am also on facebook on this page "cooking with jaz"

-If you want to be featured on the "GUEST AND RECIPE OF THE WEEK" email me on "cookingwithjaz@yahoo.com"

-If you have tried any of my recipes, do tag me or send me the pics on any one of my social media pages

 

Sincerely

Jaz

GRILLED LAMB & RATATOUILLE

Hey guys, weekend is already here!!!
How about a super easy recipe to start your weekend.

Haven't had lamb in a while so I figured I'd grill some last night and serve it with ratatouille. In school we always made ratatouille every week, it was one of the basic things we learnt which was a favorite for me. Personally I love courghettes and egg plants. When cooked well, they release such a natural sweetness that goes well with any meal. You can serve ratatouille with just about anything, with your eggs at breakfast, with rice, pasta, bread, etc.

So here it is.................

Ingredients:- Serves 6
Lamb loin 500 gr
8 cloves garlic
Ginger
2 courgettes
3 egg plants
1 large red pepper/ hoho
1 green pepper/ hoho
1 onion
Pasta/ rice/ fresh bread
3 tomatoes
dried parsley
dried basil
Fresh thyme
Vegetable oil/ olive oil
Salt
Black pepper
1 teaspoon royco
1 packet tomato paste

Start off by cooking your pasta or rice. 

Take a bowl and grate some ginger and 4 garlic cloves, add a dash of Worcestershire sauce, salt, a little vegetable oil and paprika and add the lamb in the bowl to marinate in that mixture.

Refrigerate for about half an hr. About 20 minutes in, preheat oven to 180 degrees.

During this time you can chop up the onions and the remaining garlic and put in a sufuria to cook. 

Wash the courgettes, egg plant, peppers and tomatoes. Chop up all the veggies except the tomatoes.

Add the peppers to the sufuria. Grate the tomatoes and add to sufuria as well. Follow by adding the courgettes and eggplant. Add the parsley and basil. 

Follow by adding the tomato paste, black pepper and salt to taste. Allow to cook for a few more minutes and make sure to stir well.

After a few minutes add the teaspoon royco and half a cup water and stir well. Allow to cook for about 3 minutes and remove from heat.

Remove marinated lamb from fridge and put on a greased oven tray. 

Monitor it as it cooks and half way into the cooking process * once it begins to brown,* sprinkle some thyme and pop it back to cook for another 5-10 minutes depending on how you like your meat *medium rare or well done.* The key is not to overcook the meat. The end goal is a nice juicy piece of meat and not a dry one. Monitor it well and within 10-12 minutes the lamb is well cooked and extremely juicy. Don't change the heat moderation-it will cook well at 180 degrees.

Serve with pasta/ rice/ bread and with the ratatouille.
Enjoy

Awaiting your FEEDback.

Also I'll have you know:-

-I'm up to 6000 + pageviews-thankyou Jesus! and thankyou all for following and trying out my recipes.

-I'm now on Youtube, you can subscribe and check out the video here: CookingwithJaz

-I am officially on twitter on this account (@cookingwithjaz)

-I am also on facebook on this page "cooking with jaz"

-If you want to be featured on the "GUEST AND RECIPE OF THE WEEK" email me on "cookingwithjaz@yahoo.com"

-If you have tried any of my recipes, do tag me or send me the pics on any one of my social media pages

-Look out for my brownie recipe coming up this next Monday
[see pic below]

Sincerely,

Jaz