Kerala Chicken Curry

This Kerala Chicken curry with coconut milk is simply delicious, bursting with flavours of authentic Kerala cuisine. It's got robust, rustic flavours of pepper, fennel, coconut, chillies and curry leaves. Serve with rice, roti, appam or pilau-it goes perfect with everything! 

Ingredients:

To marinate the chicken

• 500g chicken breast (bone-in cut chicken preferred), cut into bite size pieces
•  ¼ tsp Kashmiri chili powder
• ½ tsp salt
• ½ tsp garam masala powder
• ¼ tsp turmeric powder

For the curry:

• 2 tbsp coconut oil
• 1 large onion, sliced or diced finely
• ½ tsp grated ginger
• ½ tsp grated garlic
• ½ cup chopped tomatoes, optional
• ¾ cup coconut milk

For Garam Masala:

• 1 tsp garam masala
• ½ tbsp coriander powder
• ½ tsp Kashmiri chili powder

Tempering:

• 1 tbsp coconut oil
• 1 dried red chili, break and remove seeds
• 2 shallots, sliced thinly
• 1 sprig curry leaves

Method:

Marinate the chicken with chili powder, salt, pepper, turmeric and garam masala. Set aside while you are preparing the rest.

Add 3 tbsp of water to the Garam Masala spice, mix well into a paste and set aside

Heat the coconut oil in a pan. Add onions and sauté until they turn golden. Add the ginger and garlic paste and sauté for another minute. Add in the tomatoes if using and cook for another 5 minutes.

Add in the marinated chicken and sauté on a medium heat for another 5 minutes. Stir in the Garam Masala spice paste. Cover and cook on a low heat until the chicken is fully cooked and tender. If the pan is too dry, add ¼ cup of hot water.

Pour in the coconut milk, stir well and let it simmer for 5 minutes until the sauce is slightly thick.

Taste taste to add more salt or pepper.

In another small pan, heat the coconut oil and fry the shallots until it turns soft. Add curry leaved and dried red chili. When the curry leaves turn crisp, remove and pour this over the Kerala Chicken Curry.

Serve hot.

 

"Marry Me" Butter Beans

These Marry Me Butter Beans-creamy sun-dried tomato beans are the perfect quick, easy and flavour-packed summer dinner. This dish is ready in just 30 minutes, can be made one pot, and is delicious served with crusty bread to soak up the delicious sauce.

Ingredients:

• 30g vegan butter
• 1 medium size onion, diced
• 5 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 1 tbsp tomato paste
• ¼ tsp dried oregano
• ¼ tsp dried thyme
• ¼ tsp chili flakes
• 1 canned butter beans (do not strain the liquid)
• 2 tbsp coconut cream
• 1 tbsp nutritional yeast
• ½ tbsp lemon juice
• 2 tbsp chopped fresh basil
• salt & pepper to taste

Method:

Finely diced the onion, chop the sun-dried tomatoes and mince the garlic.

Next add the vegan  butter to a large pot and melt over medium heat.

Once the butter is melted and sizzling, add in the onion and garlic/ Stir together and sauté for about 2-3 minutes.

Next add in the chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme and chili flakes. Stir and sauté with the onion and garlic for another minute until combined.

Add the can of butter beans to the pan including the liquid. This makes the beans really creamy, so do not strain them. Then add in the coconut cream, nutritional yeast and lemon juice.

Stir together and bring the beans to a simmer. once simmer, cook for about 5 minutes to reduce some liquid and cook the beans.

Once the sauce has thickened, add in the fresh basil and season with salt & pepper to your liking.

Serve while warm with a big slice of toasted sourdough bread.

Enjoy!!!

 

Rhubarb Crumble Traybake Cake

Rhubarb Crumble Traybake Cake are a tray bake version of a classic British dessert. This moist cake is the perfect combination of tart rhubarb, buttery sponge and crunchy crumble topping.

Rhubarb is a leafy green plant with pink stalks popular in the UK. The leaves are inedible as they are poisonous so only the stalks are used. Technically rhubarb is a vegetable but it is largely considered a fruit because it is usually used in desserts and cooked with sugar

Ingredients:

For the cake:

• 150g butter, softened
• 150g caster sugar
• 3 large eggs
• 1tsp vanilla extract
• 200g self raising flour
• 2 tbsp milk
• 300g rhubarb, trimmed and chopped into 2cm pieces

For the crumble topping:

• 75g plain flour
• 50g brown sugar
• 50g cold butter, cubed

Method:

Preheat oven to 180ºC or 160ºC for fan assist oven. Grease and line a 20cm x 30xm rectangular baking pan with baking paper.

For the cake batter: Cream together the softened butter and caster sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Fold in the self raising flour, then stir in the milk to loosen the batter

Add the chopped rhubarb. Gently fold the chopped rhubarb into the cake batter and pour the mixture into the prepared baking pan. Smooth the top with a spatula.

For the crumble topping: In a bowl, rub the cold butter into the plain flour with your fingertips until it resembles breadcrumbs. Stir in the brown sugar.

Scatter the crumble mixture evenly over the top of the cake batter.

Bake the cake for 40-45 minutes or until a skewer inserted into the centre comes out clean and the crumble is golden and crisp.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice into squares and serve as is or with a dollop of cream or custard.