Green Chicken Curry with Coconut Rice

In the combination of coconut rice, a cloud that almost melts in your mouth, with this chicken curry, the mild aromatic flavour of the rice offsets the explosion of spice from the curry.

Use one or two fresh green chillies in this dish, depending on how hot you like your curry. Most cooks remove the seeds and membranes to reduce the chilli burn, but I like to leave them in. Perhaps I’m lazy, but I like the enlivening pizazz from the extra heat.

When using coconut milk, rather than buying it in a 400ml can, a 75g piece of creamed coconut can be dissolved in 400ml boiling water. Again I am too idle and take the easy road by using a can, perhaps because creamed coconut is not always available unless I want to make a journey to the Indian store near the beach front, Spice Emporium.

Although lemon grass is not frequently used in Indian cooking, its use here gives a more Thai or Bangladeshi touch to this curry. Lemon grass is a perfect partner for coconut, especially when used with chicken.

For an explanation of how to prepare lemon grass, visit: Taste Lemon Grass Preparation.

Ingredients:

For the Green Masala Paste:

4 spring onions, trimmed and roughly chopped

1-2 fresh green chillies, seeded and roughly chopped

2cm piece of fresh root ginger, peeled

2 garlic cloves

5ml Thai fish sauce

A large bunch fresh coriander

A small handful of fresh parsley leaves

30-45ml water

For the chicken:

30ml sunflower oil

4 chicken breast fillets, skinned and cubed

1 sweet green pepper, seeded and finely sliced

400ml coconut milk

Sea salt and freshly ground black pepper

For the Rice:

250ml Thai fragrant rice or jasmine rice

400ml coconut milk

1 lemon grass stalk, quartered and bruised

Method:

To make the green masala paste, put the spring onions, chillies, ginger, garlic, Thai fish sauce and fresh herbs in a food processor or blender. Pour in the water and process to a smooth paste.

For the chicken, heat half of the oil in a large frying pan. Fry the chicken cubes until evenly browned. Transfer them to a plate and set aside.

Heat the remaining oil in the pan and stir-fry the green pepper for 3-4 minutes, then add the green masala paste. Fry, for 3-4 minutes, stirring all the while until the mixture becomes fairly thick.

Return the chicken to the pan and add the coconut milk. Season to taste and bring to the boil; lower the heat and with a lid half on the pan, simmer for 8-10 minutes.

When the chicken is cooked, transfer it with the peppers to a plate. Boil the remaining liquid left in the pan for 10-12 minutes, or until it is well reduced and fairly thick.

Meanwhile, cook the rice. After rinsing the rice, put it in a large pan and add the coconut milk and lemon grass. Stir in a little salt and bring to the boil. Lower the heat and simmer very gently for 10 minutes with a lid on the pot. Continue to cook the rice uncovered until it is tender. discard the pieces of lemon grass and fork the rice onto a warmed serving plate.

Return the chicken and peppers to the sauce, stir well and cook gently for a few minutes to heat through. Spoon the curry over the rice and serve immediately.

Serves 3-4

Spicy Butternut and Chickpea Soup with Coconut Cream

This is such a typical African soup. 

To make it even more Southern African you could use butter pumpkin instead of butternut, peanuts instead of chickpeas, and Morogo or Imifino (African wild spinach) instead of baby spinach leaves.

Ingredients:
30ml olive oil
1 red onion, roughly chopped
5ml chopped garlic
5ml grated fresh ginger
5ml dried chilli flakes
5ml curry powder
5ml ground cumin
1 can chopped tomatoes
10ml sugar
500ml chicken stock
750ml peeled butternut cubes
1 can chickpeas, washed and drained
150-200ml coconut cream
a couple of handfuls of baby spinach leaves
Sea salt and freshly ground black pepper

Method:
Steam the butternut for 15-20 minutes minutes until it begins to soften.

Meanwhile, over med-high heat, add the olive oil to a large pot. When it is hot, add the onion and cook gently for about 3 minutes. Turn the heat down if it starts to burn. Add in the garlic, ginger and all the spices and cook for a further 2-3 minutes.

Add in the tinned tomatoes and sugar, stir and simmer for 3 minutes. Add in the cooked butternut, the chickpeas and the chicken stock. Bring to the boil, and then turn down to a simmer for a further 15 minutes. Stir through the coconut cream, check for seasoning, and then add in the spinach leaves just before serving.

Serve in warmed soup bowls with fresh crusty bread on the side.

Chicken, Potato and Coconut Curry

Chicken, Potato and Coconut Curry

Ingredients:

500g cooked chicken breasts, skinned and cubed

15ml sunflower oil

5-6 spring onions, sliced, plus extra for garnish

1 stalk of lemon grass, finely chopped

1 red chilli, plus extra to garnish

400g can coconut milk

50ml coriander paste

300g cooked and halved small potatoes

Basmati rice to serve

Fresh coriander to garnish

Method:

Heat the oil in a non-stick frying pan. Add the spring onions and cook for 1-2 minutes. Add the lemongrass and chilli and cook for a further minute.

Pour in the coconut milk, stir in the coriander paste and bring to a simmer. Add the potatoes and chicken and cook for 10-15 minutes.

Cook the rice according to the preparation instructions.

Serve the chicken over the rice, garnished with chopped coriander, sliced red chilli and spring onions.

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Milo Balls

These balls of yum yum are positively irresistible!

They are such fun to make, even the kids can make them.
Store them in the fridge, but believe me, they won't last long...

Ingredients:
1 x 250g packet Marie biscuits, crushed
1 tin sweetened condensed milk
4 tablespoons Milo 
1/2 cup coconut
extra coconut for rolling

Method:

In a large bowl crush biscuits until fine crumbs form, but take care not to reduce the biscuits to a powder. (I don't like to do this in a food processor because it tends to reduce the biscuits to a powder)

Add the Milo, coconut and condensed milk and mix until well combined.

Roll teaspoonfuls into balls with your hands. Spread coconut on a plate and roll the balls in this to coat thoroughly.

Refrigerate for 30 minutes or until firm. Store in the fridge.

Old Fashion Oatmeal Cake

Ingredients:
For the cake:
1 cup oats 
1½ cup boiling water 
1 cup brown sugar... 
½ cup white sugar 
¼ cup shortening 
¼ cup butter 
2 eggs, beaten 
1 tsp baking soda 
½ tsp salt 
1 tsp cinnamon 
1½ cups flour 

To make the cake:
Preheat the oven to 190 C.
Pour water over oats and let stand for 10 minutes.
Cream together sugars, shortening, and butter; add beaten eggs, beat well. 
Sift dry soda, salt, cinnamon and flour; add to the butter and eggs mixture, alternating with oats. 
Bake in greased 8x12 inch baking pan for 30 to 35 minutes. 

Coconut Icing: 
125g butter 
½ cup brown sugar 
¼ cup cream (or milk)
1 cup nuts, pecans or walnuts chopped, optional 
1 cup coconut, flaked 
1 tsp vanilla 

To make the Icing:
Mix together and spread mixture on cake just out of the oven; Put under the grill until coconut is brown.

Coconut Watermelon Breeze

This is the perfect natural refreshing juice to drink any time of the day! 

Ingredients: 
3 cups cubed chilled watermelon
1 cup coconut water
a squeeze of fresh lime
ice
a sprig of mint

Method:
Throw it all in a blender. Blend till smooth. 
Enjoy!

Coconut Chicken Curry Soup

Serves 4

Ingredients:

4-5 chicken breasts, cut into chunks or strips

15ml sunflower oil

15ml ghee

1 tin coconut cream

500ml chicken stock

250ml chopped carrots

250ml chopped celery

4 tomatoes, chopped into chunky dice

30-45ml curry powder(for hot curry) or garam masala(for mild curry)

30ml grated ginger root

125ml chopped coriander leaves

10 cloves garlic, minced with 2.5ml salt

Cooks Note:

To mince garlic, chop roughly, then using the side of a chef’s knife, 
mash the garlic into the salt until a paste is formed.

Method:

In a medium saucepan, sauté the chicken in the oil and ghee until the chicken turns white on the outside of the pieces.

Add in the coconut cream and the stock and mix well.

Add the vegetables, ginger and curry powder or garam masala.

Cover and simmer over low- medium heat for 40 minutes, stirring occasionally.

Add the garlic, coriander and check seasoning, adding more salt if required.

Simmer for a further 5 minutes and serve like a soup in bowls.

King Prawn and Coconut Curry

For a long time, I wouldn't eat prawns. I'd had a bad experience as a teenager when my dad brought prawns back from a business trip to Mozambique. They defrosted in the heat of the car and went off, but he insisted on eating them. I will never forget the pong when I had to cook them for him. For many years I couldn't even abide being in the vicinity of their being cooked, but a couple of years ago my husband persuaded me to try them, after all I love langoustines. So I relented and had a taste.

I can't believe I had spent all those years not having tasted these delicious crustaceans! I blush at the thought of the hostesses I offended when they served prawns and I gave mine to my husband, too fearful to eat them myself. It just goes to show, facing your fear can be such a good move, LOL.

Prawns are an extremely good source of protein, yet are low in fat and calories, making them a healthy food choice, especially if you need to move a few unsightly bulges from whatever unsightly part of your anatomy. Although they allegedly have a high cholesterol content, they are low in saturated fat, which is what raises cholesterol levels in the body, and therefore is bad for you. So there is no need to think you should avoid eating these delectable creatures. apart form the minerals like zinc, potassium, selenium and iron, these crustaceans offer, as well as vitamin B12 in particular, prawns provide a good source of Omega-3 fatty acids, protection for the heart, circulation, joints, nerves , the list goes on.

This excellent Bangladeshi curry has a Malay influence in its use of coconut and lime juice. It's ever so quick to prepare and can be made in a hurry when those unexpected visitors drop by. When you can get king prawns, stock up the freezer and wow those guests with a speedy delicious curry.

Ingredients:
2-3 red onions, roughly chopped
2 inches root ginger, roughly chopped
5-6 cloves of garlic, roughly chopped
400g large raw peeled prawns
5ml turmeric
5ml salt
50ml vegetable oil
5ml cumin seeds
5ml black mustard seeds
3 -4 bay leaves
10-12 curry leaves
2ml cayenne pepper
2ml mild paprika
150ml water
4 long thin green chillies, slit lengthways
300ml coconut milk
30g fresh coconut, grated (or 30g desiccated coconut)
15ml Garam masala
10ml muscovado sugar
juice of half a lime

Method:
Put the onion, ginger and garlic into a mini blender with a little water and blend to a smooth paste.

Put the prawns in a bowl and toss them with the turmeric and salt. Heat 30ml oil in a large non-stick frying pan, add the prawns and stir-fry for 1-2 minutes until they show a bit of colour. Remove the prawns from the pan and set aside on a warmed plate.

Add the remaining oil to the pan with the cumin and mustard seeds, the bay and curry leaves and allow them to sizzle for about 30 seconds. Add the onion paste, cayenne pepper and paprika and fry gently over low heat for 10 minutes, stirring until the paste is rich and aromatic. Add 150ml water, cover and simmer for 6 minutes, stirring from time to time. Stir in the green chillies and simmer another 4 minutes.

Add the coconut milk and bring back to a simmer. Add the prepared prawns, grated coconut, garam masala and sugar. Simmer for 1-2 minutes until the prawns are cooked through and coated with sauce. Stir in the lime juice and serve.

Dry Chicken and Coconut Curry

In Asia, coconut is used extensively in cooking. It add an exotic flavour to a multitude of dishes. Although it is normally used to create a sumptuous creamy sauce, here it creates quite a dry sauce, which richly coats the chicken. Serve with the ubiquitous rice and chutneys or sambals of your choice.

Ingredients:
500g chicken thighs, cut into bite-sized pieces on the bone
400ml tin of coconut milk

For the curry paste:
1 inch piece of root ginger, peeled and chopped
grated zest of 1 lime
1 piece of salted anchovy
6 garlic cloves, peeled and chopped
1 bunch of fresh coriander stalks and leaves, reserving some leaves for garnish
3 shallots, chopped and peeled
1 stalk of lemon grass, chopped
2 fresh long thin green chillies, chopped
3ml caraway seeds, crushed
3ml coriander seeds, crushed

Method:

Put all the ingredients for the curry paste into a mini-blender ad whiz to a smooth paste.

Heat the coconut milk in a heavy-based saucepan and add the chicken. Bring to a simmer and gently simmer until the chicken is tender. If during this process the coconut milk gets too thick, add a little water.

When the chicken is nearly cooked, stir in the curry paste and continue cooking gently until the chicken is coated with the sauce and is really quite dry.

Garnish with coriander leaves and serve with accompaniments of your choice.

Banana Beach Breakfast Muffins

I make a batch or muffins almost every week, varying the ingredients to accommodate what I have in my larder and to match my personal leanings. This week I used dates and coconut, which always make me think of a tropical beach, and bananas remind me of 'home', or what was home for so long - Natal, in South Africa.

Ingredients:

375ml flour

125ml rolled oats

15ml baking powder

2ml salt

150g caster sugar

40g coconut

2-3 ml mixed spice

8 dates, pitted and roughly chopped

125ml dried fruit mix

1 ripe banana

200ml milk

1 egg

100ml vegetable oil

5ml vanilla extract

Method:

Preheat the oven to 180C.

In a large mixing bowl, mix the flour, oats, baking powder, salt, caster sugar, coconut and mixed spice. To this add the chopped dates and dried fruit.

In a mini blender, blitz the banana and 50ml of milk to a loose puree.

In a jug, whisk the remaining milk with the egg, oil and vanilla extract. Add the banana-milk mixture and whisk to blend.

Add the liquid mixture to the dry ingredients. Mix to a fairly runny batter. Fill 12 paper-lined muffin cups with the mixture and bake for 22-25 minutes. Test for doneness with a metal skewer, which should come out clean when the muffins are cooked. Allow to cool before serving. Store in an airtight container.

Muesli Bars

These are great for breakfast on the run. With oats, fruit, nuts and seeds, they are nutricious and delicious, packed with essential carbohydrate, vitamins, minerals and fibre.

Sunflower seeds are a super source of Omega 3 and Omega 6, necessary for good health, preventing heart desease, cholesterol problems and some skin conditions.

Pumpkin seeds are aslo packed with fibre, vitamin Bs, especially Niacin and Pyridoxine, minerals such as calcium, magnesium and selenium, and numerous health promoting antioxidants. Although their calorific content comes mainly from fats, pumpkin kernels are especially rich in mono-unsaturated fats, which help to lower bad cholesterol and increase good cholesterol.

All in all, a great way to start the day.

Ingredients:
65g butter
160ml honey - I like to use heather or lavender honey as they give such a wonderful flavour
50g dark brown muscovado sugar
130g wholemeal flour
200g rolled oats
50g desiccated coconut
100g sunflower seeds
50g dried pumpkin seeds, chopped
50g dried apricots, chopped
50g dates, chopped
50g raisins
50g chopped nuts (walnuts, pecans, hazel nuts)
25g sesame seeds

Method:
Preheat the oven to 180C.
In a saucepan, melt the butter over a low heat. Add the honey and sugar, stirring to bring to the boil. Simmer for 5 minutes, then remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the remaining ingredients, then gradually stir in the prepared butter and sugar mixture.
Press into a greased biscuit tray and bake for 25 minutes or until golden on top. Cut into bars while still hot and leave to cool.

Crunchies

This is a South African classic biscuit made with oats and coconut. They make a treet for afternoon tea, or even a healthy breakfast on the run.

Everybody loves them!

Ingredients:
750ml desicated coconut
250ml flour
1L rolled oats
375ml sugar
5ml salt
5ml ground cinnamon
250g butter
50ml golden syrup or honey
10ml bicarbonate of soda
60ml milk


Method:
Preheat the oven to 180C.
Combine the coconut, flour, rolled oats, sugar, salt and cinnamon in a large mixing bowl.
Melt the butter with the syrup or honey and add to the dry ingredients.
Dissolve the bicarbonete of soda in the milk and add to the mixing bowl.
Mix well with a metal spoon to blend, ensuring that all the dry ingredients are moistened.
Press the crumbly mixture formly into a greased baking sheet to a depth of about 1 cm, flattening the top with a rolling pin.
Bake for 15 - 20 minutes until golden on top.
Cut into squares of the size desired while still hot. Lift out the squares with a spatula and allow to cool on a wire rack.

Makes about 5 dizen biscuits. Store in an airtight container.

Manchester Tart

The Manchester tart is a traditional English baked tart, which consists of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut. The original Manchester Tart is a simple modern version of an earlier recipe, the Manchester Pudding, which was first recorded by the Victorian cookery writer, Mrs Beeton.

Ingredients:

butter, for greasing
500g ready-made shortcrust pastry
Plain flour, for dusting
200g raspberry jam
15ml desiccated coconut
300g fresh raspberries
500ml full-fat milk
1 vanilla pod, split, seeds scraped out with a knife
5 egg yolks
125g caster sugar
30ml cornflour
10ml icing sugar, for dusting
400ml double cream, whipped until soft peaks form when the whisk is removed
50ml desiccated coconut, toasted in a dry frying pan until golden-brown, to serve

Method:

Preheat the oven to 200C. Grease a 10in tart pan with butter.

Roll out the shortcrust pastry onto a lightly floured work surface to a ¼in thickness. Line the prepared tart pan with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes.

When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown.

Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.

Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside.

Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (put it in a jar of sugar to give ‘vanilla sugar’).

In a bowl, beat together the egg yolks and sugar until well combined.

Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined.

Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined. Heat, stirring continuously until the mixture is thick enough to coat the back of the spoon.

Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes when cool enough to go in the fridge.

Whisk the whipped double cream into the chilled custard mixture until well combined.

Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries.

To serve, sprinkle over the three tablespoons of toasted desiccated coconut and serve immediately.