Chicken Curry

This recipe is good for 2 people. Will take you 1h to make.


You need:

2 chicken breasts
1 onion
2 garlic cloves
2 medium size tomatoes
1 green hot pepper
2 tablespoons tomato paste
vegetable oil
fresh cilantro
2-3 teaspoon red curry pepper 
salt, black pepper
(optional: red chilli pepper)

Instructions:

1. Clean and cut the chicken into pieces. Set aside.

2. Chop the onion, garlic, tomato, and pepper into small pieces. Clean and cut the cilantro.

3. Fry the onion and garlic in a pan, until golden grown. Add chicken. Fry for 5 - 10 min on low?medium heat.

4. Add tomato, green pepper, tomato paste and cilantro. Bring to a boil and lower the heat. Add salt, black pepper and red curry pepper. Cover the pan with a lid and let it simmer for 30 min. Stir occasionally.

5. Taste the chicken curry mix before serving, (add more red curry pepper and red chlli pepper if you like it hot).

6. Serve with rice, salad and plain yoghurt.

Enjoy!

Sabzi Palau with Lima beans

 
This is my version of a traditional Iranian dish, sabzi palau (veggie rice). This type of rice tastes perfect with fish. Serve with a salad and plain yoghurt. This recipe is good for 2-3 people.


You need:

1 1/2 cup basmati rice
fresh cilantro
fresh dill
fresh parsley
vegetable oil
salt
cumin seeds
2 1/2 dl (1 cup) frozen Lima beans

Instructions:

1. Wash rice and soak in water for 2-3 hours before cooking.

2. Wash and clean equal amounts of the fresh herbs, and chop into small pieces (adjust the amount after personal taste). Mix it all together in a bowl and set aside.

3. Heat water in a big pan. When boiling add the rice, and let it boil for 5-10 min. Put the rise in a strainer to let the water rinse off.

4. Heat up 2 1/2 dl (1 cup) of water in the big pan. Add vegetable oil and salt, bring to a boil. Add the rice and mix it slowly with the fresh herbs. Add some cumin seeds on top of the rise. Make some 5-6 holes in the rise (so that the water can evaporate while cooking). Cover the pan with a kitchen towel, and then cover the pan with the lid.

5. Cook on medium/high heat for 5 min, then lower the heat and cook for additional 25 min.

6. Meanwhile, bring water to boil in a pan. Add the Lima beans and cook according to the instructions.  I like them soft, so I boil them a few min longer than suggested recommendations.

7. When rise is ready mix it with the Lima beans.

8. Serve with your favorite fish, salad and plain yoghurt.

Enjoy!

Ovenbaked Chicken Drumsticks

This recipe is easy to prepare and will be ready within one hour. Perfect for a weekday, after a busy day at work. Serve with boiled potatoes, tzatziki and a salad. This recipe is for 2 people.

You need:

6-8 skinless chicken drumsticks
olive oil
25 gram butter
1 garlic clove
1/2 lemon
fresh parsley
salt and black pepper

Instructions:

Preheat oven to 225'C (437 F)

1. Wash the chicken.

2. Heat half of the butter and olive oil in a pan. Add the chicken, and fry on medium heat until golden brown. Add salt and pepper.

3. Remove chicken from pan and place the chicken in an oven-safe plate. Tip: Covering the pan with heavy duty aluminum foil will make it easier to clean the pan).

4. Clean the frying pan, and add the remaining of the butter. Finely chop the garlic clove and fry for 2 min in the butter. Drizzle the garlic butter on top of the chicken.

5. Bake the chicken in oven for 25-30 min, turning them regularly (Cover with a lid after 15 min, not to burn the chicken).

6. Remove the chicken from oven, squeeze the juice of 1/2 lemon on top of the drumsticks. Finely chop fresh parsley and add on top of the drumsticks.

Enjoy!

Qabeli Palau with Chicken

Traditional Qabeli Palau (Afghan Seasoned Rice) is made with lamb. In this recipe I'll use chicken instead. Afghan food is not spicy, as Indian food, but rather fine in it's taste. It takes long to prepare, but will be much appreciated amongst your guests. Perfect when you have a party, or for a Sunday dinner. Serve with a big salad, and plain yoghurt. This recipe is good for 3-4 people.

You need:

5-6 dl (2- 2 1/2 cups) white basmati rice
6-8 skinless chicken thighs
1 can chicken broth
2 small/medium size onions
3 medium size carrots
1dl ( 1/3 cup) raisins
salt, black pepper, cardamom, cumin seeds

Instruction:

 1. Wash the rise and soak in water for 2-3 hours before cooking.

2. Clean and cut the chicken thighs in half.

3. Cut the onions in small pieces, fry in a bowl until golden brown.

4. Add the chicken into the onion, and fry on medium heat for 10 min. Add 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

5. Add half the can of chicken broth, let it simmer for 15-20 min (until the broth has evaporated). Add the rest of the broth. Cook on low heat for additional 15-20 min.

6. Meanwhile, cut the carrots into small pieces (see photo above), fry in vegetable oil until tender. Add just a pinch of sugar. Do not brown it. Set aside. Heat up the raisins 1 min, using the same oil. Set aside.

7.  Heat water in a big pan. When boiling add the rice, and let it boil for 5-10 min. Put the rise in a strainer to let the water rinse off.

8. Set aside the chicken pieces, heat up the remaining of the broth. Add some vegetable oil, 1 teaspoon cardamom, salt and black pepper after taste. Add the rise to a big bowl, stir together with the broth-mix. Add some cumin seeds on top of the rise. Make some 5-6 holes in the rise (so that the broth-mix can evaporate while cooking). Put the chicken carrots, and raisins on the one side of the pan. Cover the pan with a kitchen towel, and then cover the pan with the lid.

9. Cook on medium/high heat for 5 min, then lower the heat and cook for additional 25 min.

10. When done, stir the rise, chicken, raisins and carrots together.

Enjoy!