“Don’t you two ever eat at home?”, my father asked only a few weeks ago.
So just to prove I do cook, here’s a dish made from ingredients from Little India’s Tekka Market.
I tried to make everything from scratch but my coconut oil and cream attempt failed so I just bought it from Fairprice. It’s ok though because I know where I went wrong so I’ll try it again soon.
I’m not one for measuring but I’ll give as much info as possible.
Garlic (half a bulb)
Tomatoes (3 medium sized)
Limes (3 small sized)
Lemongrass stalk (1)
Birds eye pepper (2)
Small red pepper (1)
Fennel (1/2 tspn)
Tumeric (1 tspn)
Ginger (1 arm)
Coconut cream (350ml)
Coconut oil (2 tablespns)
COOKING TIME: 40mins
First marinate the chopped up chicken breast with salt, pepper, onions and Carribean Everyday seasoning (or any All Purpose seasoning).
Fry the marinated chicken breast in a little coconut oil until half done then remove from the pot.
Fry the garlic, tomatoes and peppers together.
Add the tumeric, cumin and fennel.
Squeeze juice from the limes and add grated ginger
Cook on a low heat for about 5 mins then add the chicken and turn up the heat up, stirring well.
Add the coconut cream (approx 300ml) and a stalk of lemongrass ( with the bottom chopped off) and let everything simmer for approx 5mins.
Add mint sprigs and its done!
I served this curry with some brown rice and plantain.
Hope you enjoy the recipe. I actually bought a curry paste but I had all the ingredients already so it wasn’t needed.
The hubby gave it 9 out of 10 which is my highest score ever! V proud. I really enjoyed cooking this dish. It’s mad that all I had to add while cooking was salt to taste because the spices and peppers seasoned the chicken wonderfully and the coconut cream was so sweet.
If you want more recipes and love cooking and baking or just want to experiment more, check out my friend Priya’s blog –