Do you hear what I hear
A song, a song
High above the tree
With a voice as big as the sea
With a voice as big as the sea 🙂
Christmas this year for me is a joyful one, believe it or not I’m thoroughly enjoying sharing these recipes, I have had one fun year trying out new recipes, finally able to pick up a recipe book and know every single ingredient and infact where to get them, then go through the process of converting it to suit our good old Nigerian taste buds.
It has indeed been an awesome year and I hear in my spirit next year will even be greater by God’s grace!
I really I’m happy and very grateful to all of you who have made this happen, visiting and following the blog, liking on Facebook and following on Twitter and Instagram, thanks!
Azu loves you and is saying a very big thankyou! 😀
Okay, enough sugar already Lol!
Season for rejoicing and celebrating the birth of our Lord Jesus is here. Usually fried rice, jollof rice, coleslaw, fried chicken and loads of chin chin and drinks flow non-stop from the kitchen, this year either add chicken curry served with jasmine rice and papads to the mix- wow your guests or simply make this your Christmas special meal 🙂 .
Spicy and worth every bite, I learnt this recipe from a Chef nicknamed “The Wizard” lol! A wizard indeed…look how he fried the papads to get that lovely shape!
What you need…
Ingredients: Serves 4
2 chicken thighs & 1 full chicken breast
1 cup coconut milk
2 tablespoons curry powder
1 1/2 cooking spoon homemade tomato puree
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon tumeric
1 teaspoon paprika
1 Knorr cube
2 tablespoons vegetable oil
1/4 teaspoon dry Cameroon pepper
For chicken marinade:
1/4 teaspoon (pinch) rosemary
1/4 teaspoon dry meat spice
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon mixed herbs ( sage, majoram and sweet basil )
1 small bulb garlic
1 fresh atarodo (pepper)
1/2 medium sized onions
1 Knorr cube
Salt to taste
4-6 sheets papads ( Spar/ Park n Shop )
Oil for deep frying
Skin the chicken breasts and thigh, de-bone and cut them into cubes. Alternatively you could simply buy boneless chicken and cut into cubes.
Blend the onions, pepper and garlic together, add it to the chicken along with all the other marinade spice. Cover with cling film, marinate for 2 hours or place in the fridge overnight.
In a wide pan, heat vegetable oil. Add the chicken once oil is hot and let it fry for 10 minutes.
Once chicken starts brining out its natural juice add the tomato puree.
Let it simmer for 10 minutes, add the curry powder, tumeric, coriander, cumin and paprika. The sauce will thicken instantly.
Fry for 5-8 minutes, stir in coconut milk. Add a 1/4 teaspoon dry Cameroon pepper and 1 knorr cube.
Let it simmer for 10 minutes, if it gets too thck for you, add 1 tablespoon of water or chicken stock at a time.
Taste for salt.
Turn heat off, all sauce to cool slightly and redden on its own.
Heat oil in a small pot to allow for deep frying.
Place 1 sheet of papad on a ladle, using an egg whisk gently dip into the hot oil to form floral cup shape.
Fry for a few seconds, once crisp take it out of the oil, don’t let it over brown.
Scoop 1 tablespoon chicken curry with 2/3 chicken cubes into papad, serve with cooked rice.
Now go ahead, wow your guests 🙂 .
Azu 🙂 .