Tag: Chicken
Mango Chicken Curry
Mango Chicken Curry
This is a great first dish to try as an intro to Somali cuisine. A simple mango curry sauce is made from simmering coconut milk, curry powder, cumin, brown sugar, and mango pulp to a thick curry sauce. In a separate pan, you make a chicken stir fry with pretty much any vegetables you want. I used snap peas and red bell peppers. Carrots, broccoli, and zucchini would work as well. The serrano peppers are used to bite into if you want some spice. Then you add chopped mango and the curry sauce and simmer for a couple more minutes. You can serve the mango chicken curry with basmati rice and more mango.
Servings: 4
Ingredients
Mango Curry Sauce
- 1 cup coconut milk
- 1 tsp African curry powder
- 1/2 tsp ground cumin
- 1 tsp brown sugar
- 1 cup mango pulp
Chicken Stir Fry
- 1/4 cup olive oil
- 6 boneless skinless chicken thighs cubed
- 1/2 medium red onion sliced
- 5 garlic cloves munded
- 1 cup sugar snap peas
- 1 medium red bell pepper sliced
- 1/4 cup white onion finely chopped
- 4 serrano chilies
- 2 tsp salt
- 1 tsp crushed red pepper
- 1 mango peeled and cubed
Garnish
- cilantro chopped
Instructions
- Bring the coconut milk to a boil in a sauté pan over medium high heat.
- Stir in the curry powder, cumin, and brown sugar. Simmer for 5 minutes.
- Stir in the mango pulp. Simmer for another 5 minutes on low heat until thickened. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken. Sauté for 2 minutes.
- Add in the sliced onion and garlic. Sauté for another 6 minutes until chicken is cooked through.
- Add in the peppers, snap peas, and serranos. Sauté for 3 minutes.
- Season with salt and the chili flakes. Add in the mango. Cook for 2 minutes.
- Mix in the mango curry sauce. Simmer for a couple more minutes.
Chicken Tagine with Apricots and Chickpeas (Instant Pot)
Chicken Tagine with Apricots and Chickpeas (Instant Pot)
Tagines are a North African dish (specifically in Morocco, Algeria,and Tunisia) and the name of the clay pot it is cooked in. The cone shaped dome that is placed on top during the cooking process collects all of the condensation, allowing it to return to the dish instead of escaping. This process of cooking requires little liquid to be added. Tagines are always cooked on a low heat. If cooked on high heat, the clay pot will crack.Tagine, the dish, are savory stews consisting of some type of protein, usually chicken, lamb, or fish cooked with vegetables or fruit. Commonly used spices include cinnamon, cumin, turmeric, ginger, paprika, and saffron. Dried fruits and nuts are frequently incorporated.This particular recipe is for an Instant Pot. While you don’t generate the same flavor that you’d get from a clay tagine pot, it still turns out amazing and will take half of the cooking time.
Servings: 4
Equipment
- instant pot
Ingredients
- 1 tbsp olive oil
- 4 whole chicken legs
- 1 medium onion sliced
- 6 garlic cloves minced
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp chili flakes
- 1 tsp ground cinnamon
- 1 pinch saffron
- 2 medium tomatoes diced
- 1 cup chicken stock
- 1/2 cup dried apricots
- salt and pepper to taste
- 2 cup chickpeas
- 1/4 cup mint chopped
Instructions
- Turn the Instant Pot function to sauté on high. Heat up the cooking oil. Sear the chicken for 3 minutes a side. Remove from the pot.
- Add in the onions, garlic, and spices. Sauté for 4 minutes.
- Add in the tomatoes and apricots. Cook for a minute. Pour in the chicken stock. Scrape up the brown bits from the bottom of the pot. Bring to a simmer.
- Add the chicken back in. Season with salt and pepper. Put on the cover. Turn the function to pressure cook on high for 15 minutes. Push start.
- Release the pressure.
- Add in the chickpeas and mint.
- If you want the sauce to be thicker, stir in a slurry made of 1 tbsp of cornstarch with 1/4 cup of cold water. Simmer for a few minutes on the sauté function for a couple of minutes.
Chicken with Coconut Milk
Chicken with Coconut Milk
Pollo con Leche de Coco is a popular Colombian dish. Chicken is seared and braised in coconut milk, creating a nice gravy. I used drumsticks in this recipe, but you can use any part of the chicken. You can even use fish or shrimp in this recipe. Fish will take 10 minutes to cook and shrimp 4-5 minutes depending on size. Serve the chicken with heaping mounds of steamed rice.
Servings: 4
Ingredients
- 2 1/2 lbs chicken drumsticks
- 2 tbsp vegetable oil
- 1/2 medium onion chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 2 tsp chicken bouillon
- 1 tsp cumin powder
- 1 tsp black pepper
- 2 tbsp tomato paste
- 2 cups coconut milk
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Sear the chicken drumsticks for 3-4 minutes a side. Remove from the pan.
- Add in the onions, garlic, and bell peppers. Sauté for 8 minutes.
- Stir in the tomato paste, chicken bouillon, cumin, and black pepper. Cook for 2 minutes.
- Pour in the coconut milk. Scrape the bottom of the pan with a wooden spoon to get up all of them good brown bits. Bring to a boil.
- Add in the drumsticks. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Take the cover off the pan. Turn the heat up to medium high and simmer for 5 minutes to help thicken up the sauce. Turn off the heat. Garnish with cilantro.
