Mafaza’s Steamed Chicken Recipe

Ingredients

  • 2 chicken thighs
  • 4 cloves of garlic
  • 1 tablespoon madras curry powder
  • salt to taste
  • yogurt 2 teaspoon
  • 1 small potato cut into 4
  • 1 medium onion finely chopped
  • 4 green chillies
  • 4 teaspoon olive oil
  • 2 teaspoon chillie powder
  • a pinch of turmeric
  • 1/2 cup coconut thick milk
  • 1 medium tomato cut into 4
  • a handful of coriander leaves
  • 4 square shaped banana leaves
  • a few toothpicks

Instructions to prepare ;

  1. clean, wash and pat dry the  chicken thighs
  2. mix the yogurt, madras curry powder, salt, turmeric powder and chillie powder
  3. wash and dry the banana leaves
  4. marinate the chicken in the curry powder mixture for an hour
  5. place the chicken on the 4 banana leaves with a little bit of the curry powder marinate
  6. place a garlic clove, some chopped onions, 1 piece of tomato and some coriander leaves on top
  7. drizzle a bit of olive oil and thick coconut milk
  8. wrap the chicken in the banana leaf and stick with a toothpick
  9. steam for 20 minutes on a medium low heat
  10. after 20 minutes take off the steamer in 5 minutes so that they are cooled and easy to handle

Tips

  • serve these with rottis or rice
  • if you dont like it spicy adjust the chillie powder to suit your taste buds or substitute with pepper powder
  • if you cant find a banana leaf place them on ramekins and cover with a foil and steam for 25 minutes

PS ; I USED MINT LEAVES AS I DINT HAVE  CORIANDER LEAVES AND I RECCOMEND USING CORIANDER WHICH HAS A BETTER AROMA WHEN STEAMED

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Slow cooked chicken : 2 ways

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I have started thinking arabic food to be of less carb and I find arabic recipes can be transformed into low carb meals, which is why my new addition to my cookbook collection “when Suzanne cooks” has inspired me and made me try the second recipe from the book. well I really don’t follow the recipes exactly like I’ve mentioned before I use the recipe as an inspiration.

Suzanne’s recipe called for brining of the chicken which I couldn’t follow due to time restrictions which made me adjust the recipe to suit my schedule and taste buds.

I had all my ingredients for brining but no time. I went though the book and started following immediately. so I decided to slow cook my chicken and stuff it with fruit and nut rice.

wow that seems yummy while I type and it was delicious too.I never thought I’d fall for slow cooked chicken. I added a Maggie BBQ chicken mix over a tablespoon of olive oil that was on a pan over medium heat. I gave it a quick mix and put the full chicken on top coating the sides and top with the marinade mix and quickly covered the pot while turning the flame to very low.

that’s just two ingredients with a full chicken. my mom has always told me that you don’t need much water to cook chicken as the chicken meat has water sufficient to cook on it own. i never listened to her and add a lot of water to my chicken gravy with a greed for more gravy so that I can use the leftover gravy for dinner with some bread or string hoppers. finally I always end up with a very runny gravy which doesn’t tastes good as a thick Kurma type one.

so today I wanted to try slow cooking method with no knowledge of it and voila, it turned out super delicious and juicy, the sides had a golden brown crust and the chicken just came apart better than the store-bought ones (according to myself).

well I just slow cooked it for 40 minutes on a normal pot, unbelievably 🙂 delicious. For the rice I followed Suzanne’s recipe with some substitutes to the nuts I added almonds only with prunes, dates, raisins and pomegranates.

i stuffed the chicken with the rice and tried my hands on food styling with a baby crawling in my kitchen.

 

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that’s the chicken sizzling in my pot over Maggie BBQ mix and olive oil. no that’s not all the olive oil you see, it’s the water that the chicken and slow cooking method which has developed a gravy.

 

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the rice mix ready waiting colorfully to get into the chicken and hide before we devoured it.

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the lovely stuffed chicken that made my saturday lunch colorful and delicious.

  • my second time in slow cooking
  • my first ever stuffed chicken
  • my first ever chicken that turned out juicy with no gravy 🙂

 

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this was my first ever slow cooked chicken on biryani masala with some yogurt and a full tomato and brinjal. This chicken was slow cooked for nearly one and a half hours and i guess its a bit over cooked yet juicy. so my lesson is that i better cook it for 40 minutes next time which is the perfect timing.

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so here are a few of my food styling practical images.

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finally I’ve learnt that slow and steady wins the race even while cooking 🙂

 

My first cookery school recipe

When I was 17 my mum asked me to join a cookery school and learn to make special food and various cuisines, she also wanted me to go and learn sewing.  I had plans opposite to mu mum and always wanted to do computing and journalism to find work and earn money.
I decided to go ahead with my mums opinion and start learning cookery from a lady who conduct classes. At that time it was just 1000 rupees for 2 lessons with a share. I didn’t take a book to write down notes nor was I interested on what they taught.  It was rather like I was forced to attend. I completed 4 lessons of which 1 was a finger food lesson.
The cookery class teacher taught me how to cook chinese food and make short  crust pastry. Soon after completing the four lessons I stopped going and my mum gave up on me for a while and after three years my mum again started to remind me that I should take cookery lessons.
The reason behind this was my rice was salty while my curry was very spicy with extra chillie making the gravy unbearably hot.
I always tell my mum that practice makes perfect yet she says I need to learn before I practice.
So I started following a diploma in general cookery at mallika school of home science in colombo. Mrs mallika joseph was a very experienced cookery teacher and she taught me a freat deal of recipes which Iearnt with interest as I was so desperately wanting to show my mum I know how to cook good food.
mrs mallika joseph taught me my favourite éclair recipe and Swiss rolls.
She also did the flaky pastry and lumprice.
I enjoyed my lessons and also tried out many recipes with passion and enthusiasm.
I never tried my first cookery school recipe until I got married and had an ifthar party at my house in dubai. It was in the year 2011 in dubai my husband wanted to host an ifthar cum house warming party for his friends at our house in jumeira village circle.
I wanted to do something different and delicious. I remembered the chicken lollipops which my dad used to bring when we had a visitor or during tea occasionally. It was so delicious and technically a bit tough that my mum used to wonder how to learn the art of making those lovelies, during that time we were way too far from the Internet and had no knowledge of whats the internet. It was in the late 1999’s.
So having learnt how to make it and never tried it was a sad story but remembering that I have the recipe and is capable of following instructions was great.
I took it as a challenge and made those chicken lollipops. My very first attempt and I guess my hands were shivering that I almost dropped the bowl of chicken while trying to refrigerate on mixing up the marinating spice. There was double work, cleaning up the mess of marinate from the refrigerator was a huge task and thankfully the chicken wings did not fall.
I mixed the spices and sauces again and left the bowl in the fridge to marinate. The next day I started frying them carefully making sure not to break. Frying cuttlets is one of those tasks I find very messy and difficult while making chicken lollipops was double work.
Finally my chicken lollipops turned put perfectly well, crispy on the outside with no cracks. It tasted good as the ones my dad used to bring from the shop near out house in colombo.
I was just a good cook then, I never had any knowledge or idea of blogging. I hardly took pictures of the food I cooked.
Now three years later am a blogger who photographs every food I cook. It seems like am cooking to blog but the truth is not always I cook to blog but I cook to eat while in between I think of blogging about what I am cooking or eating.
The past few weeks I have decided to cook something I’ve never done in sri lanka and serve my family here in colombo which is why I decided to fry some chicken lollipops. In the meantime I took a few photographs of my chicken lollipops to share on my blog so that my flow readers can try this recipe at home.
It’s very easy to make chicken lollipops.

Cheesy Chicken Lollipops

Ingredients
10 chicken wings
2 medium potatoes
1 onion
2 green chillies
1 tablespoon oil
50 grams processed cheese
Salt and pepper to taste

For the coating
1 egg
2 cups of bread crumbs

Instructions of cooking

1. Boil potatoes
2. Chop onions and green chillies
3. Clean and wash chicken wings and cut the sides.
4. Cook the wings partly and scrape the flesh from one side and gather around the bottom part of the wings making sure the bottom is stable and won’t break.
5. Marinate the chicken wings in some sauce (BBQ sauce mixed with a bit of soya sauce)
6. Place 1 teaspoon of grated processed cheese in the centre of the chicken wings and gather the flesh around in one side.
7. Seal with potato mixture.
8. Dip in egg and bread crumbs.
9. Deep fry in hot oil.

Potato mixture
1. Peel potatoes.
2. Sauté onions with green chillies in 1 tablespoon oil
3. Mash in the potatoes and season with salt and pepper.

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mafaza

In My Kitchen ; Lunch time cooking: colors and ingredients

In My Kitchen

It was time to start cooking lunch when I read sarah Waltons blog post on holi colors. I was walking over to the kitchen thinking of an idea to get some images and post. Lunch time cooking is the most exciting task. We cook a few vegetables with a meat and rice as per our sri lankan menu. Whoever is at home enjoys the lunch, Sometimes leftovers are served at dinner. While getting the ingredients from the refrigerator I was attracted by colorful vegetables I saw on my drawer. I soon started pitching up a story and taking photographs of my ingredients.
I love sri lankan food and enjoy cooking it while trying out new recipes and ingredients as a result I started of cooking the chicken curry for lunch using ma’s curry spice.
I followed the instructions and prepared accordingly.
I then decided to go ahead and capture the colors in cooking up a chicken curry amd here is my story in pictures.

The colors I found in my refrigerator

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The chicken curry in four steps

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The MA’s chicken curry spice mix

I should say a bit about this spice mix.
1. Easy
2. Affordable
3. Delicious
4. Smells good
5. Helps get a delicious sri lankan chicken curry in just 4 steps.

4 step chicken curry using ma’s spice mix-
1. Wash, clean chicken and mix with some chicken curry mix.
2. Temper onion, curry leaves and green chillies.
3. Add the chicken and mix well.
4. Stir in some coconut milk and let it cook, take off when tender.

mafaza