Here’s a quick recipe for curry chicken with tender chickpeas and potato, done by Caribbean cookbook author Chris De La Rosa. we’ll start off by marinating cubed pieces of chicken breast in Caribbean green seasoning before we begin with a traditional method of cooking curry dishes on the islands.
For this chicken curry with chickpeas (channa), you’ll need…
1 lb boneless chicken breast
1 can chick peas (about 2 cups)
1 1/2 tablespoon curry powder
1/2 scotch bonnet
1/4 teaspoon salt
1 tomato
1 teaspoon Caribbean green seasoning
2 tablespoon veg oil
1/4 teaspoon black pepper
3 cloves garlic
1/2 small onion
2 tablespoon cilantro (or shado beni)
2 cups water
1 large potato
2 slices ginger (optional)
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502
Deliciously -Aromatic with herbs, spice and tanginess. This is a Malaysian Chicken Curry (Nyonya Chicken Curry) that is loved by all.
For full recipe go to :http://www.recipesaresimple.com/malaysian-chicken-curry-delicious-nyonya-chicken-curry/
Nyonya or Peranakan Cuisine combines Chinese, Malay and Indonesian cuisines in a unique and flavorsome blend.
Peranakans are descendants of chinese migrants. Settlers in Penang, Malacca (Malaysia), Indonesia and Singapore. The word Nyonya or Nonya is a Malay word that refers to a socially prominent woman. It has a combined meaning of “Madame” and “Auntie”. The term is used distinctively to refer to the Peranakan Cuisine i.e. – Nyonya Cuisine.
The unique flavor of this curry is determined by the ‘rempah’ or spice- paste that should be pounded with a mortar and pestle for bests results.
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You may think that it is crazy to enjoy a bowl of curry noodles for breakfast! Nevertheless, trust me, whether it’s for breakfast, lunch, or dinner, there is always time for Nyonya Laksa (Laksa Lemak).
Just the broth itself is special because of the combination of prawns and chicken. Added to that, the mixture of spices and the smell of Vietnamese Coriander (Daun Kesum) makes this dish divine. That’s why many have been asking for this recipe over and over again. If you haven’t tried a bowl of laksa, you’re missing out. But it’s okay, make it yourself now, at home.
You may want to watch:
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Full recipe on Nyonya Cooking:
https://nyonyacooking.com/nyonya-laksa
Today I show you how to make quick and tasty curried Singapore style rice noodles using no oil and only healthy and delicious ingredients.
This is a super easy high carb, low fat vegan lunch or dinner recipe that would be ideal for anyone following a Raw Till 4 lifestyle or McDougall Starch Solution program… or anyone wanting to eat a healthy plant based meal with no added oil 🙂
This is a perfect dish to make when you are short on time but feel like a hot meal. It is also ideal to make ahead of time and pack into your lunchbox for work or school.
Add your favorite vegetables and spice up even further by adding chilli!
Print recipe from my website at: http://www.cookingwithplants.com/recipe/curried-singapore-rice-noodles
Recipe by Cooking With Plants
Enjoy xx
CHECK OUT MY COOKBOOKS AT: http://bit.ly/mycookbooks
I have lost over 50 pounds and reversed heart issues. A plant based lifestyle has totally changed my life and brought back my health, energy and vitality! The journey all started when I watched the movie Forks Over Knives – to get your own copy of this life changing dvd, visit my affiliate page on Amazon if interested at http://amzn.to/1MgHoDy And I also read The China Study: http://amzn.to/1MgHsDt
