Chicken Recipe with Coconut Milk

 

Chicken Recipe with Coconut Milk

Ingredients

• 2 large chickens
• 1 coconut (for milk)
• 4 large (or 6 small) onions, cut small
• Green chilies, ginger, garlic
• Ground Spices: 1/2 tbsp Haldi (turmeric) powder, 1 tbsp Chili powder, 2 tbsp Dhania (coriander) powder, 1 tsp Pepper, 1 tsp Methi (fenugreek), 1 tbsp Garam Masala
• 1 tbsp Salt
• Whole Spices: 4 cardamoms, 2 cinnamon sticks, 6 cloves
• Potatoes and tomatoes

Instructions

1. Prep: Soak the dry powder masala in vinegar.
2. Sauté: Fry the onions, chilies, ginger, and garlic. First, fry the whole spices in oil, then add the aromatics.
3. Brown: Add the chicken and fry until brown.
4. Simmer: Add the "second milk" of the coconut (the thinner extraction). After some time, add potatoes and tomatoes (these can be fried first if preferred).
5. Finish: Finally, add the "first milk" (the thick coconut cream) and heat through.

Cod with Cream – Portuguese Style

 

Cod with Cream – Portuguese Style

Bacalhau com Natas (Cod with cream) is one of the most classic cod dishes in Portugal. 
A simple and delicious recipe, perfect for family lunch.

Prep Time 20 minutes mins
Cook Time 40 minutes mins
Baking 20 minutes mins
Total Time 1 hour 20 minutes mins

Servings 4 people  

 

Ingredients

500 g frozen cod,
500 g potatoes
2 onions, sliced
1 garlic clove, chopped
500 ml bechamel sauce (Make with 3 tbsp butter, 3 tbsp flour, milk)
250 ml cream
Breadcrumbs
1 egg
Olive oil extra virgin, to taste
Salt, to taste
Pepper, to taste
Ground nutmeg, to taste
Grated cheese
Vegetables (cauliflower, peas, carrots, peppers)

Instructions

1. Prepare the Béchamel Base

1. Roux: In a saucepan, melt 3 tbsp of butter over medium heat.
2. Incorporate: Add 3 tbsp of flour and stir constantly with a wooden spoon for 3 minutes.
3. Thicken: Whisk in cold milk and bring to a boil over high heat, stirring continuously with a fouet.
4. Simmer: Reduce heat and cook for 10 minutes until thickened.
5. Finish: Season with salt, nutmeg, and black pepper. Remove from heat and stir in the heavy cream until well combined.

2. Prepare the Components

1. The Cod: Cut the cod into bite-sized pieces. Season with lime and salt, let rest for 30 minutes, then cook on low heat until tender.
2. The Potatoes: Cube the potatoes and either boil or fry them until they are just cooked through.
3. The Sauté: Sauté onions and garlic in olive oil until translucent. Add your choice of vegetables and simmer until softened.

3. Assemble and Bake

1. The Mixture: Combine the cooked cod with the béchamel sauce and simmer briefly. Stir in the cream and adjust seasoning with salt, pepper, and nutmeg.
2. Layering: Grease a baking tray with butter. Place a layer of potatoes at the bottom, followed by the cod mixture.
3. Topping: Add the beaten egg. Ensure the final layer is the cod mixture, then generously sprinkle with shredded cheese and breadcrumbs.
4. Bake: Place in a preheated oven at 200°C for 20 minutes or until the top is golden brown.