#204: Light Chicken Green curry: recipe #142

Thai food is always yummy, however the curry are usually cooked with coconut cream. That put me off. I have a container of pre-prepared green curry in the fridge, remain untouched for quite sometime. So today, before it reached its' expiry date ( June 2008), I need to used it. The difference between my version with the traditional Thai recipe is that this is the lighter version, good for those health conscious being.

Ingredients:
1/2 chicken ( skin and fats removed- cleaned)
2 shallots-sliced
1 garlic-sliced
1-3 tbsp green curry paste ( depends on how hot you want your curry to be)
fish sauce
chicken stock powder
1 green capsicum- cut into small pieces
2 medium tomatoes- quartered
water
low fat milk
oil

steps:
#1 Heat oil in wok, add in shallots and garlic, fry till fragrant
#2 Add in the chicken pieces, cover wok, lower flame, cooked until chicken is half cooked
#3 add in the curry paste and a little amount of water
#4 add in the capsicum and seasonings
#5 finally add in the tomatoes and milk.
#6 adjust seasoning and dish up.

#203 : Cous-cous with Chicken in tomato sauce: recipe #141

We went grocery shopping at the Supa Save the other day and I bought a box of cous-cous. I have never bought cous-cous before, so I followed the instruction on the packet carefully: Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook. I replaced the butter with extra virgin olive oil and used water and chicken stock instead of stock instead. I cooked the chicken according to the recipe below. My hubby, Auni and I loved it. Dayini refused to eat it, instead she ate the chicken with rice. Similar to cheese and tempe, Cous-Cous taste must be acquired before you loved it. I am a very adventurous when it comes to food as long as the food is of a plant origin. I cannot picture myself eating ostrich or shark. Anyway, heres the recipe for the chicken sauce.

Ingredients
300g boneless chicken pieces - cut into small pieces
2 small cans tomato sauce ( up to you)
garlic-chopped
onion-chopped
extra virgin olive oil
salt
black pepper
cinnamon powder
nutmeg powder
Italian herbs (dry).

steps:
Heat oil in wok
add in the garlic and onion and fry till fragrant
add in the chicken , cover the wok, till chicken juice came out
add in the sauce and the rest of the ingredients.
simmer for about 15-20 minutes
adjust seasoning and dish up

#199: Dry potato curry : recipe#140

Our family loves potato, I have a lot of potato recipes and this is one of them.

Ingredients:
1kg medium potato, peeled, cut into cubes ( preferably 4) - boiled with salted water till nearly cooked (do not overcook the potato)
chicken stock powder
coriander leaves-sliced

A:
4 garlics- sliced
1 inch ginger-sliced
3 green chilies-sliced
1 tsp cumin
extra virgin olive oil

B:
2 cups skim milk
juice from 1 kesturi
1tsp cumin powder
1 tsp coriander
1 tsp paprika powder
1/2 tsp garam masala

steps:
-Heat little oil in pot, fry A till fragrant
- Add potato and B, stir to combine. Add chicken stock powder
- simmer till the gravy thickens.
- adjust seasoning and dish up
- garnish with coriander leaves

#197 : Jiffy Baked potato : recipe #139

Ingredients:
1 kg potato- peeled if desired- cut into cubes- boiled with 2 tsp salt
fresh rosemary
salt to taste - do not put too much as the potato was already boiled with salt
black pepper
extra virgin olive oil
mozarella cheese- for topping, if you like

Steps:
In a casserole, assemble the boiled potato cubes. Drizzle with olive oil. Sprinkle the top with black pepper , salt and rosemary. Put into the preheated oven until the potatoes brown a bit. Usually I would put grated cheese on top, but unfortunately, I was running out of it.. so this is the least I could do