Teriyaki chicken with wild rice and fresh vegetables

Teriyaki chicken with wild rice and fresh vegetables
Originally uploaded by chowen

- Marinate 3-4 chicken thigh in teriyaki sauce
- slice 2 spring onion
- prepare fresh vegetables: broccoli and soya beans
- cook rice according to packet

1. pan fry chicken on high heat until browned (2-3 mins on either side), then turn low heat till cooked through, keep a lid on (5-8 mins)
2. place vegetables in salted boiling water, mix lightly in goose fat
3. sprinkle spring onion and/or toasted sesame seeds
4. left over sauce can be used to mix in the rice for added flavour!

Crab pasta

Crab pasta
Originally uploaded by chowen

- shredded crab (cooked) using fresh or crab stick
- crush 1 boiled egg
- olive oil
- salt & pepper

1. cook pasta according to packet instructions
2. once cooked, mix in the crab meat and egg
3. drizzle olive oil on top and season with salt & pepper

Sri Lankan Chicken curry

- 4-6 chicken leg part, de-boned

- 1/2 chopped onion

- 1 cinnamon stick

- 2 cardamon pods

- 2 tsp fennel seeds

- 1/2 chili powder

- 1/2 lime juice

For the paste (blend in a food processor):

- 8 garlic

- 1 onion

- handful coriander

- 2 tomatos

- 1 piece of ginger

- 1 chili

Marinate chicken in

- 2 tsp tumeric

- ground pepper & salt

1. Heat 1/2 tbsp oil and fry 1/2 chopped onion

2. Add 1 cinnamon stick, 2 cardamon pods, 2 tsp fennel seeds

3. Add chicken pieces and brown them on medium heat

4. Add paste and continue stirring 

5. Simmer for 20 mins until sauce thickens

6. Squeeze 1/2 lime juice, 1 tsp chili powder

Serve with plain basmati rice