Category Archives: Poultry

Thai Coconut Peanut Soup

Poultry, Soups & Salads

Serves 6

Chilli Paste

Ingredients

  • 1              red birds eye pepper(optional)
  • 1              med red pepper
  • 1/2           cup fresh cilantro
  • 5              cloves garlic
  • 1              1” piece ginger
  • 1              stalk lemon grass
  • 1/2           tsp coriander powder
  • 1/2           tsp cumin powder
  • 1/2           tsp black pepper
  • 1/4           tsp turmeric powder

Soup

Ingredients

  • 2              tbsp vegetable oil
  • 1              medium onion, diced
  • 2              red pepper chopped
  • 1              lb chicken breast cubed into half an inch.
  • 1/3           cup soy sauce
  •                 zest of 1 lime
  • 1/4           cup lime juice
  • 1/2           tsp salt
  • 6              cups Chicken broth
  • 1              cup carrots
  • 1/2           cup celery
  • 2              can(14 oz ea) coconut milk
  • 2              tsp chopped cilantro
  • 1/2           cup raw peanuts, chopped
  •                 optional Bird’s eye pepper sliced. 

Instructions

  1. Put all the ingredients of the chilli paste and pulse/blend until a paste if formed.
  2. In a large pot, heat vegetable oil over medium heat and saute the shallots, and red pepper until soft.
  3. Add the chicken, soy sauce,  peanut butter, chilli paste, salt and pepper.  Mix it over the heat, stirring for 3 minutes.
  4. Add the chicken broth and coconut milk, bring to a boil.  Reduce heat and simmer for 10 minutes.
  5. Add the carrots and celery and simmer for another 5 minutes.
  6. Top with cilantro, peanuts and birds eye popper and serve.

Matoka and Chicken(Kuku) Curry

Entrees, Poultry

Serves 4

Matoka.

Matoka is the green plantain banana used for cooking.

Matoka and Kuku

 

 

 

 

 

 

 

Matoka

 

 

 

 

 

  • 6          Matoka
  • 1          tsp salt

Instructions.

  1. Peel the markka and cut them in chunks.
  2. Add this to a large saucepan, Add the matoka, cover it with water, add salt and bring it to a boil and simmer it for it for about 20 minutes.
  3. Mash the markka with a potato masher.
  4. Serve it hot with peanut curry or chicken/meat curry.

Chicken Curry

Ingredients

  • 1          chicken, skinned and cut into bite size pieces
  • 4          tbsp vegetable oil(or oil of your choice)
  • 1          medium onion, sliced thinly
  • 1          cinnamon stick
  • 1/4       tsp cumin
  • 5          cardamon pods
  • 10        peppercorn
  • 3          cloves
  • 1          medium tomato, sliced thinly(or pureed
  • 1          tsp garlic paste
  • 1          tsp ginger paste
  • 1          tbsp curry powder
  • 1          tbsp tomato paste
  • 1          tsp salt
  •             green chilli paste to taste
  •             Chopped cilantro for garnish.

Instructions

  1. In a large saucepan heat the oil, add the next 6 ingredients.  Fry this till the onions are soft and transparent.
  2. Add the rest of the ingredients except chicken and cook for about 5 min, stirring till the tomatoes are soft.
  3. Add the chicken, add 3 cups of water and bring it to a boil, turn the temperature to medium and cook covered for about 29 minutes till the chicken is done.
  4. Sprinkle with chopped cilantro and serve. 

 

 

 

 

Pili Pili Chicken

Entrees, Poultry

Serves 4

Ingredients

  • 2          Cornish Hen
  • 1/2        tsp garlic paste
  • 1/2        tsp ginger paste
  • 1/2        tsp salt
  • 1/2        tsp coarsely crushed black pepper
  • 2           tsp all purpose flour(optional)
  • 1/4        cup butter
  • 1/4        cup Franks Red Hot sauce

Instructions

  1. Defrost the Cornish Hen In the refrigerator.  It will take 24 – 36 hours.
  2. Cut it in half and rinse it in cold water.  Dry it on paper towel.
  3. In a bowl mix garlic, ginger, salt, black pepper and all purpose flour.  Toss the cornish hen in this marinade and let it rest for at least an hour, or overnight.
  4. Preheat the oven to 400 degrees.
  5. Put the cornish hen on a baking tray and bake for about 45 minutes, or until done.  It should be crispy on top.
  6. In a wok or a fry pan, melt the butter, add the Louisiana sauce and cook for a couple of minutes.
  7. Coat the chicken in this sauce and serve.
  8. You can serve it with chips, rice or roast potatoes.
  9. You can buy the Cornish hen at a supermarket in the frozen meat area.

Cornish Hen

Franks RedHot Sauce

 

 

 

 

 

 

 

Roast Potatoes

4            medium potatoes, peeled and cut in thick slices.
1/2         tsp salt
1/2         tsp black pepper
1/4         cup Red Hot sauce(or to taste
2            tbsp bread crumbs
2            tbsp vegetable oil.

Instruction

  1. Mix everything together and bake at 400 degrees.
  2. You can bake it with the chicken.

 

 

 

 

 

 

 

 

 

Naryal Waro Mogo

Entrees, Poultry, Snacks & Appetizers

Serves 6

Ingredients

  • 2             lbs Mogo(casava)
  • 1             tsp salt
  • 2             cans Coconut milk
  • 1             chicken breast, cut into 1/2 inch cube
  • 1/4          cup vegetable oil
  • 1/2          tsp jeera(cumin)
  • 1             jalepeno
  • 1             small onion
  • 1             small tomato
  • 1             tbsp green masala
  • 1             lemon/lime
  • 2             tbsp chopped fresh dhania

Instructions

  1. In a medium saucepan, boil mogo in 4 cups water and salt.  When mogo is soft, take it out and cut it into small pieces.
  2. Put the mogo back into the saucepan and add the coconut milk, let it cook on med heat.
  3. In a medium saucepan heat the oil.  Add jeera and diced onion.  Fry the onion, till they soft, add the tomatoes, green masala, and chicken and stir fry it for about 5 min.
  4. Add the chicken to the mogo, mix well, cook on low heat covered for about 5 min.
  5. Add lemon/lime juice and mix.
  6. Sprinkle with chopped cilantro and serve.

You can leave the chicken out, if you want it Vegetarian.

You can substitute beef for chicken.

 

Chicken Biriyani

Entrees, Poultry

Biriyani is a set of rice-based food made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.  The name is derived from the Persian word berya(n) which means “fried” or “roasted”. Biriyani originated in Iran.

The difference between Biriyani and pilau is that, pilau is made by cooking the items together and with biriyani, the rice is cooked separately from the rich sauce curry of  meat or vegetables.   The curry and the rice is then layered, resulting in a dish of contrasting flavours of flavored rice and rich flavoured sauce of meat or vegetables.

Ingredients

  • 1                 chicken skinned and cut up in ten pieces
  • 3                 medium onions
  • 1                 cup yoghurt
  • 1/2              tsp cumin seeds
  • 1/2              tsp black pepper
  • 6                 cardamom pods
  • 10               cloves
  • 1                 2” piece cinnamon stick
  • 2                 tsp green masala
  • 1/2              tsp chili powder
  • 1                 tbsp tomato paste
  • 2                 tsp salt
  • 1/2              tsp saffron
  • 3                 med potatoes
  • 1                 tsp garam masala

Rice

  • 2                 cups oil for frying
  • 2                 cups rice
  • 2                 tsp salt

Instructions

  1. Remove all the fat from the chicken and rinse it in cold water.
  2. Peel the onions and slice it very thin.  Add half an onion to the chicken.
  3. In a large saucepan put the chicken, yoghurt, cumin seeds, black pepper,  cardamom, cloves,  cinnamon stick, green masala, chili powder, tomato paste and salt and mix everything together.  Cook this on medium-high heat till the sauce has thickened  and the chicken is almost cooked  about 15 minutes.
  4. Heat  the oil in a frying pan.  Peel the potatoes and cut them in quarters and deep fry them.  Deep fry the onions till they are crispy and golden brown.  Drain on paper towel.
  5. Rinse the rice in cold water.  Bring the water to a boil, add the salt and boil it for 10 minutes.   The rice should not be cooked completely.  Drain the rice and run it through cold water  (to stop the rice from cooking more)
  6. Add saffron to 1/2  cup of hot water.
  7. Arrange the fried potatoes on the chicken, spread the fried onions and sprinkle the garam masala.  Layer  the rice on the chicken, sprinkle the saffron water and 1/4 cup of oil(use the oil from the frying pan).
  8. Cover and bake it in a preheated oven for 1/2 hour, or till the rice is fluffy and cooked through.  You should also get a nice aroma when you open the saucepan.
  9. To serve, spread the rice in a platter and put the chicken on top.

 

Serve with kutchumber and carrot pickle.

Persian Chicken

Entrees, Poultry

PERSIAN CHICKEN

Persian Rice

 

 

 

 

 

 

 

 

 

Ingredient

  • 1           chicken-cut up in 10 pieces
  • 1           tsp salt
  • 1           tsp chilli powder(or to taste)
  • 1/3        cup oil
  • 1           tsp garlic
  • 1           tsp ginger
  • 1/3        cup vegetable oil
  • 2           oz butter
  • 2           medium onions sliced thinly
  • 4           oz almonds 
  • 8           oz prunes pitted
  • 1           8 oz can tomato Sauce
  • ½          cup sugar
  • ½          cup Vinegar
  • 2           tbsp sliced almonds

Instructions

  1. Marinate chicken with salt, chilli powder, garlic and ginger for 1 hour.
  2. Bake the chicken in a preheated 400 degree oven for 40 minutes.
  3. Heat the oil and butter in a saucepan and fry the onions till they are Golden Brown.
  4. Add the prunes and almonds and fry for a minute.
  5. Add the tomato sauce and cook for about 5 mins, on med heat,
    till the oil separates.
  6. Add chicken pieces, sugar and vinegar and cook till the chicken is cooked through and the sauce is thick. About 10 mins.
  7. Sprinkle with sliced almonds before serving.

Serve with Naan,  french bread/saffron rice.

Chicken Parmegino

Entrees, Poultry

Chicken Parmagio

 

 

 

 

 

 

 

 

Ingredients

  • 2                    lbs boneless, skinless chicken breast
  • 1/4               cup all purpose flour
  • 3                    lare eggs
  • 2                    cups panko bread crumbs, as needed
  •                       Koher salt, as needed
  •                       Black Pepper as needed
  • 5                    cups simple tomato sauce(see recipe)
  • 1                    cup finely grated Parmesan, preferably Parmigiano Reggino
  • 1/4                lb fresh mozzarella, torn into bite-sized pieces
  •                        olive oil for frying
Instructions
  1. Heat oven to 400 degrees.
  2. Place cutlass between two pieces of parchment or plastic wrap.  Using a kitchen mallet or rolling pin, pound meat to even 1/4” thick slices.
  3. Place flour, beaten eggs and panko into three wide, shallow bowls.  Season Cutlass generously with salt and pepper.  Dip a piece in flour, then beaten egg, then coat with panko.  Repeat until all the meat is coated.
  4. Fill a large skillet with 1/2 in oil.  Place over medium-high heat.  When oil is hot, fry cutlass in batches, turning halfway through, until golden brown.  Transfer to a paper towel-lined plate.
  5. Transfer the cutlass on a baking tray, spoon a layer of sauce on it.  Sprinkle parmesan on the sauce and top with mozzarella pieces.
  6. Transfer the pan to oven and bake until cheese is golden about 5 mins.
  7. Let cool a few minutes before serving.
  8. Serve with pasta in tomato sauce.
Simple Tomato Sauce
Ingredients
  • !/4           cup extra virgin oil
  • 4             garlic cloves, thinly sliced
  • 1/4          tsp chili flakes
  • 2             (28 oz) cans whole or diced plum tomatoes
  • 2             sprigs basil or
  • 1             bay leaf
  • 1/2          tsp kosher salt or to taste
  • 1/4          tsp black pepper

Instructions

  1. In a large, straight sided skillet over medium heat, warm the oil.  Add garlic and cook until just golden.  Add chilli flakes if desired and cook 30 minutes.
  2. Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
  3. Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes.  Adjust heat as needed to keep at a steady simmer.  If using whole plum tomatoes, mesh them up with the back of a wooden spoon or a potato masher to help them break down.  Remove sauce from heat and discard basil or bay leaf.

Tom Yum Soup

Poultry, Soups & Salads

This recipe is for local Thai street food style Tom Yum Soup – it is not the fancy kind – but follow this recipe for the authentic taste you will find in Thailand.

There are two version of the Tom Yum Soup, Tom Yum Goong nam sai is Tom Yum Shrimp in a clear broth, while

Tom Yum Goong Nam Khon is the creamy milky version.

People think Tom Yum creamy is made creamy with coconut milk, it is actually made with evaporated milk.

Goong or shrimps is one of the most popular ingredient to make this soup with, but you can also make it with a mix of seafood like squid, fish or chicken.

The most absolutely essential ingredients for this soup are the three thai herbs:

  • Lemongrass
  • Galangai
  • Kaffir lime leaves

Other ingredients are just as important.

Ingredients

  • 2              litre water
  • 4              stalks lemongrass
  • 1              inch chunk of galangal
  • 10            kaffir lime leaves
  • 10            thai chilies(or to taste)
  • 5              cloves garlic
  • 1              lb chicken breast or prawns
  • 1/2           lb oyster mushrooms
  • 2              roma tomatoes
  • 2              white onions(medium size)
  • 2              tsp sugar
  • 8-12         tbsp fish sauce
  • 8-12         tbsp lime juice
  •                 Handful cilantro, finely chopped
Creamy Tom Yum Version
  • 3 tbsp canned Thai roasted chili sauce
  • 10 tbsp evaporated milk
You may need to add lime juice or fish sauce as the milk and roasted child sauce throws off the sourness and saltiness.
 
Instructions
  1. In a large saucepan boil 2 litres of water.
  2. Remove the outer leaf of the lemon grass and slice it diagonally in 1 inch strip.
  3. Slice the galangal.
  4. Coarsely break about 10 kaffir leaves.
  5. Peel the garlic.
  6. Remove the stems and chop the chills.
  7. Add all this to the water, cover and bring it to a boil.  Let it boil for 10 minutes.  Turn down the heat to low.
  8. Add the thinly sliced chicken or peeled and deveined shrimps.
  9. Rinse the mushrooms, Slice them and add them to the saucepan.
  10. Slice the roma tomatoes and onions into wedges – you want them big and chunky, add this to the soup.
  11. Boil it for about 3 minutes.
  12. Add the fish sauce and the sugar and boil for another minute, turn off the heat.  The mushroom and onions should be soft when it is ready.
  13. Add the chopped cilantro and lime juice before serving.
  14. For the creamy version add, the chilli sauce, and evaporated milk, boil for 1 minute and serve.
Note,
Lemon grass, galangal, lime leaves, garlic and birds eye chilies are for the taste, you can remove them before adding the chicken.
 
Lemongrass
 
Lemon grass is a tropical Island plant in the grass family.
Some species are commonly cultivated as culinary and medical herbs because of their scent resembling that of lemon.  It has a subtle citrus flavor and can be dried and powdered, or used fresh.  It is commonly used in teas, soups and curries.  It is also suitable for use with poultry, fish, beef and seafood.  It is also used as tea in Africa, Latin America and Mexico.
Lemon grass will keep the mosquitoes away.
 
Galangal
 
Galangal is root that looks a lot like ginger.  Its flavour is similar to root ginger, but not nearly as spicy and with hints of lemon and cardamon.  It is used in SouthEast Asia the way that ginger is used in other Asian Cuisines.  It is the key ingredient of Thai curries, soups and stews.  The whole galangal root is very hard and requires a sharp knife to cut.
 
Kaffir leaves
 
Kaffir leaves are fragrant leaves of the wild lime trees and are used widely in Thai and South East Asian cuisine in the same way as bay leaves are used in the west.  The double leaves are joined tip to end, creating an unusual figure-of eight shape.  They have a spicy, lemony flavour and give a distinctive citrus scent to soups and curries.  They are becoming more widely available, both fresh and dried but substitute lime zest if you can not find them.

Mombasa Chicken

Entrees, Poultry

Serves 6

Ingredients

  • 1/2              cup vegetable oil
  • 1                 lb Onions thinly sliced
  • 1                 tsp minced ginger
  • 1                 tsp minced garlic
  • 3                 level tsp Madras curry powder
  • 1                 small can tomato paste(6.5 oz)
  • 6                 oz coconut
  • 1                 cup yoghurt
  • 2                 jalepeno (or to taste)  
  • 10               almonds
  • 1                 tsp salt
  • 1/2              bunch fresh cilantro
  • 1                 chicken cut in 10 pieces

Instructions

  1. In a large saucepan heat the oil and fry the onions till they are transperent.
  2. Add the ginger, garlic, Madras curry powder and tomato paste mix and cook for 2 minutes.
  3. In a food processor, puree the coconut, yoghurt jalepeno almonds and add this to the saucepan, mix and let it cook covered , on medium heat for about 5 minutes.  
  4. Remove all the skin and fat from the chicken, rinse in cold water, add this to the saucepan.  Cover and cook on medium heat for about 20 minutes or until the chicken is cooked(Chicken is cooked when it is firm to the touch and the colour of the chicken has changed to a pale colour).
  5. Add lemon juice and mix.
  6. Sprinkle cilantro before serving.
  7. Serve with Naan, french bread and/or rice.

 

 

 

 

 

Fried Chicken

Entrees, Poultry

Fried Chicken and Chips

Fried Chicken and Chips

Ingredients

  • 1         boneless skinless chicken
  • 1         tbsp green masala
  • 1         tsp salt
  • 1/4      tsp turmeric powder
  • 1/4      cup white flour
  • 3         eggs
  • 1/4      tsp salt
  • 1         tsp green masala
  • 6         cups oil for frying

Instructions

  1. Cut chicken in 10 pieces. Remove all the fat and rinse it in cold water.
  2. In a medium saucepan boil the chicken with one cup water and 1 tbsp GreenMasala , when the water starts to boil turn down the heat and let it simmer for 10 min. The chicken should be cooked. Drain all the liquid.
  3. In a wok heat the oil to 350 degree.
  4. In a medium bowl beat eggs, salt and green masala.
  5. Spread the white flour on a plate.
  6. Roll the chicken pieces in white flour, dip in eggs and fry it till it is brown and crisp, about 3 minutes each side.
  7. Serve with Tamarind Chutney, a salad  and/or oven fries.