Quick Coconut Chicken Curry

This is the ideal week night meal when you want a quick,  tasty and satisfying meal.  It may seem like a long list of ingredients but it all comes together and ready for the table in the amount of time it takes your rice to cook.

Quick coconut chicken curry

Quick Coconut Chicken Curry

Ingredients

2 tbsp olive oil
1 tsp coriander seed bruised
½ tsp cumin seed bruised
½ tsp chilli flakes – more if you like it hotter
½ tsp mustard seeds
½ tsp turmeric
2 garlic cloves crushed
1 inch piece of ginger grated
Zest of half a lemon
1 tsp chicken stock powder
1 tsp brown sugar
400g tin coconut cream
4 chicken breasts sliced
Salt and black pepper to taste

Method

  1. Heat the oil in a saucepan over a medium heat and add the spices and gently fry for one minute.
  2. Add the ginger, garlic, zest, stock powder and sugar and fry for one minute.
  3. Add the coconut cream and allow to reduce by one third.
  4. Add the chicken and simmer until chicken is cooked through.  Season with salt and pepper to taste.
  5. Serve with basmati rice.

 

Spicy Chicken Curry

With the cooler weather I have been craving heartier food – salad isn’t quite cutting the mustard any more plus I was in the mood for a taste explosion but wasn’t quite sure what kind of flavour taste explosion so into the kitchen I went to rummage through the spices.  A few bottles made their way onto the counter along with a few other ingredients and the result was a fabulously flavourful chicken curry which I think may be making an appearance in our kitchen soon again.  Next round may have to have a few pappadums on the side too.

Spicy Chicken Curry 1

Spicy Chicken Curry

Ingredients

2 tbsp grapeseed oil
1 large onion sliced
½ tsp coriander seed
½ tsp cumin seed
½ tsp Chinese 5 spice
¼ tsp ground cinnamon
¾ tsp ground ginger – fresh would be even nicer
2 tbsp curry paste or to taste – I used Thai green curry paste
2 garlic cloves crushed
1 410g tin chopped tomatoes
1 tsp sugar
¼ cup dry white wine
¼ cup coconut cream – normal cream would work equally as well
3 -4 chicken breasts sliced
Salt and black pepper to taste
Fresh coriander to serve

Spicy Chicken Curry 2

Method

  1. Fry the onion in 2 tablespoons of grapeseed oil until tender and lightly browned.
  2. Lightly bash the coriander seed and cumin seed in a pestle and mortar and add to the onion along with all the other spices and curry paste and fry for 2 minutes to allow the flavours to develop.
  3. Add the garlic, tomatoes and sugar and cook until reduced by half.
  4. Add the wine and coconut cream and reduce by half.
  5. Add the chicken and cook for 3 minutes.
  6. Serve with fresh coriander and rice.

Spicy Chicken Curry 3

Mauritian Chicken Curry

This is another dish that Nanda sends home for me from the office and it is divine.  It is a super quick and easy meal to prepare so is ideal for any busy week day dinner.  If you prefer your sauce a little thicker, you can stir through a little cornstarch just before serving.  Enjoy this dish with rice or more traditionally with baguette.

Mauritian Chicken Curry

 

Ingredients

2 large potatoes peeled and cubed
Salt and pepper to taste
1 punnet white mushrooms halved
8 chicken thighs cut into pieces
1 large onion sliced
4 large tomatoes roughly chopped
3 garlic cloves crushed
½ inch piece of ginger root grated
2 red chillies seeds removed and finely chopped
1 cup water
Coriander for serving

Method

  1. Fry the potatoes in a little oil until tender and set aside.
  2. Fry the mushrooms until cooked and set aside.
  3. Fry the chicken pieces until just cooked and add the onion and fry for a further 5 minutes.
  4. Add the tomatoes, garlic, ginger and chillies and stir through.
  5. Add the potatoes and mushrooms and stir through.
  6. Add the water, bring to the boil and simmer for about 10 minutes to reduce and thicken slightly.

 

Submitted by:  Nanda Seebaluck, Mauritius

Mutton and Pear Curry

This dish works equally as well if cooked in a slow cooker for 2.5 hours, so for those busy week days that are filled with work and school, prep everything in the morning and all you have to do if turn on the cooker in the afternoon.  Perfect.  Serve with your choice of rice or mashed potatoes.

Mutton and Pear Curry

 

Ingredients

1kg thick mutton rib chops
15ml cooking oil
1 onion chopped
1 garlic clove chopped
410g tin pears
5 ml brown sugar (or use half the juice from the pears)
10ml ground ginger
1 cinnamon stick
1 bay leaf
15 – 30 ml curry powder (to taste)
Juice of 1 lemon
250ml meat stock
250ml milk

Method 

  1. Slash the fat edges of the chops to prevent curling during cooking.
  2. Brown the meat in the heated oil.
  3. Add the onion and garlic to the meat and sauté.
  4. Cut the pears into smaller pieces and add to the meat (with the juice or sugar), as well as the other spices and seasonings.
  5. Add the lemon juice, stock and the milk, cover and simmer until the meat is tender – ± 1 – 1.5 hours.

 

Submitted by:  Desiree Visagie, Johannesburg

Curried Chicken Casserole

I seem to be going through a bit of a curry thing at the moment and as with all my recipes, quick and easy are always on the menu.  Apart from the chicken, all the other ingredients I am sure are in all of our pantries.  Pairing this lovely casserole with mashed potatoes and petit pois peas makes a nice change to rice.

Curried Chicken Casserole

Ingredients

8 chicken thighs
Salt & pepper to taste
2 onions peeled and sliced
50ml chutney
25ml oil
25ml tomato sauce (ketchup)
25ml Worcestershire sauce
15ml apricot jam
10ml brown sugar
15ml prepared mustard
15ml curry powder

Method

  1. Preheat the oven to 170˚C.
  2. Place the chicken into a casserole dish.
  3. Season with salt and pepper and place the onions on top of the chicken.
  4. Mix all the remaining ingredients and pour over the chicken.
  5. Cover and bake for 1 hour.
  6. Remove the lid and bake for an additional 15 minutes.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Green Thai Curry Chicken

This has to be one of my all time favourite recipes.  It is quick and easy and has the most incredible moreish taste.  I always joke and say that it is the “slimmers delight” – yeah right with coconut cream and cream!  I have often made this magical meal for family and friends and they always want to know when I can make it for them again.  My husband isn’t a big rice fan so I usually serve it with couscous as well as rice and pappadums!

Next time I make it, I think I will replace the chicken with prawns.

Spicy Chicken Curry 3

Green Thai Curry Chicken

Ingredients

2 large onions peeled and sliced
Green curry paste to taste
410g tin chopped tomatoes
10ml sugar
Salt & ground black pepper to taste
410g tin coconut cream
125ml cream
6 chicken breasts cut into small pieces

Method

  1. Fry the onion in a little oil in a wok until translucent.
  2. Add the curry paste and fry for 2 minutes.
  3. Add the tomatoes, sugar, salt and pepper and reduce until most of the liquid has evaporated.
  4. Add the coconut cream and cream and boil for 5 minutes.
  5. Add the chicken in handfuls into the sauce and cook for 3 minutes.

Submitted by:  Mandy Frielinghaus, Mauritius

Chicken Curry made over a fire

A sous chef friend of mine made this for us a while back on a cold winters evening and was kind enough to share his magnificent recipe with me.  The aromatic smells tantalise your nose and the flavour is so moreish.  It is one of those meals you want to have extra left over, just so you can enjoy it all again.  Thanks Jay!

Chicken Curry made over a fire

 

Ingredients

5 cloves garlic
4 large onions
1 inch of fresh ginger
100ml olive oil
6 cardamom pods
2 sticks whole cinnamon
4 cloves
3 star anise
4 tbsp black mustard seeds
2 tsp turmeric
3 tbsp curry powder
1 tsp ground cumin
3 bay leaves
Handful fresh coriander
1kg chicken pieces
(legs & thighs skin removed)
Olive oil
Water

Method

  1. Make sure you have a good fire on the go and some spare charcoal to keep it going while your curry is simmering.
  2. Finely chop the onions, garlic, ginger and coriander together.
  3. Place your potjie pot over the fire and allow it to get hot. Add 100ml olive oil.
  4. Once the oil is hot add your finely chopped mixture to the pot along with all your spices.
  5. Stir well making sure the spices and the onion mixture combine well to make a nice dark paste. The darkness comes from allowing the spices to cook without liquid.
  6. When the mixture starts to become dry and sticking to the bottom of the pot add 1 cup of water. By adding the water it removes all the bits stuck to the bottom and puts the flavour back in.
  7. When the water has reduced by half add the chicken.
  8. Mix the chicken well, making sure it is all coated with the paste in the pot.
  9. Once well mixed, add enough water to just cover the chicken.
  10. Allow it to come to the boil and then lift the pot to reduce the heat and allow the curry to simmer.
  11. Simmer until the chicken is cooked and the sauce has thickened.
  12. If the chicken is cooked and the sauce is not thickened, add a little corn flour to help the process along, but not too much.

Serve with basmati rice and desiccated coconut, sliced banana, cucumber riata (grated cucumber in yoghurt), chopped chilli and chopped tomato and onion.

Submitted by:  Jason Neil-Boss, Johannesburg

Fish Curry

I was introduced to this magnificent recipe by my husbands PA, shortly after we settled here in Mauritius.  It is true authentic Hindi cooking at it’s best.  Nanda knows it to be one of my favourites and I always get a portion when she makes it for her family.  She was even kind enough to make a special batch for my parents when they were visiting.

Fish Curry

 

Ingredients

5 tomatoes
3 garlic cloves
3 curry leaves
2 small onions sliced
2 tbsp curry powder
Pinch chilli powder
Pinch turmeric powder
Salt and pepper to taste
45ml oil
Pinch fenugreek seeds
1kg hake fillets

Method

  1. Grind the tomatoes, garlic, curry leaves and one of the onions to form a paste.
  2. Add the curry powder, chilli powder, turmeric powder, salt and pepper to the paste and mix through.
  3. Heat the oil in a pan and add the fenugreek seed and the remaining onion and fry for 5 minutes.
  4. Rub the paste over the fish and place in the pan with the oil and place any remaining paste over the top of the fish and cover with a lid and cook over a low heat for 10 minutes per side.

Serve with basmati rice and a cucumber salad.

 

Submitted by:  Nanda Seebaluck, Mauritius