Chicken Breast Red Curry with Basmati Rice
- 1 cup Basmati rice
- 1 ½ cup water
- 1 tbsp. butter
- 1 tsp. salt
- 12 oz. World Foods Red Curry Sauce
- 12 oz. boneless skinless chicken breast, medium diced
- ½ cup yellow onion, medium diced
- 1 yellow bell pepper, large diced
- 1 cup small cauliflower florets
- ½ cup green peas
- 1 tbsp cilantro, chopped
- 2 oz. canola oil
- 2 tsp. salt
- 2 tsp. black pepper
1. In a small sauce pot, bring water, butter and salt to a boil.
2. Add Basmati rice to boiling water, stirring rice to prevent clumping, then cover, reduce to very low heat and cook
for 15 minutes; turn off flame and allow to rest for 5 minutes covered.
3. In a large saute pan, heat oil over medium high heat until oil begins to smoke add diced chicken breast.
4. Sear chicken breast until browned on all sides, then add onion and diced yellow pepper and continue to cook for another 2-3 minutes.
5. Season chicken and vegetables with salt and pepper, add sauce, peas and cauliflower and bring to a simmer.
6. Simmer for 2-3 minutes until cauliflower is tender, then uncover rice and serve with curry.
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com