Ammis Kitchen

Ingredients

4 boneless chicken breasts with out skin

2 garlic cloves

6 shallots

2 courgettes

1 of each red, green and yellow peppers

500 grms. chopped wine tomatoes

500grms. button mushrooms

salt and pepper

4 tbsp. oil

1tsp dried basil

50grms. chopped coriander

Method 

1.  Rub the chicken breast with herbs

2. Chop the shallots and garlic.

3. Wash all the vegetables  . Cut the peppers into wide strips. Chop the courgettes. Halve the mushrooms.

4. Heat half of the oil in a saucepan add chicken and fry for 10 minutes. Turn over and fry for further 5 minutes. Remove from the pan and keep aside.

5.  Add the remaining oil , mushroom, courgettes, peppers , onions and garlic to the pan and cook stirring for 10 minutes or until the vegetables are soften. Now add the chopped tomatoes and mix well.

6. Cover and simmer for 5 minutes and add the chicken.  Add salt and pepper to taste cover and simmer for further 10 minutes.

7. Garnish with chopped coriander and serve with Rice or couscous.

Ingredients

1kg Whole Chicken cut into pieces.
Salt
1 teaspoon Lime Juice
2 tablespoons of Roasted Curry Powder
1 tablespoon of Vinegar
½ teaspoon of turmeric powder.
1 Chopped Onion
2 Green Chillies
Rampe Leaf (Pandan Leaf)
2 Cloves
2 Cardamons
1½ cup of Coconut Milk (thin)
1 Tablespoon of  Oil
Salt

Method

1. Put the chicken into a bowl of curry powder, vinegar, salt, lime juice and turmeric and allow to marinade for 45mins to an hour.
2. Heat oil on a medium heat and fry onions till lightly browned
3. Add Green Chillies, Rampe(Pandan leaf), Lemon Grass, Cloves and Cardamons and fry for a further 2 minutes
4. Add the marinaded chicken and evenly coat the meat around in the oil. Fry for a further 2mins
5. Add Coconut milk and then slowly cook the chicken until cooked and tender.