Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Chicken dinner like my mother never made April 16, 2010

Filed under: Chicken,Meat,Trampe — Aleksander Nordgarden-Rødner @ 6:55 pm
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When I was a kid, my mother used to make a chicken dinner dish involving a barbecued chicken and a third of a liter of cream. This is not it. It is, however, inspired by it. It is simple enough to make, and doesn’t take a lot of time either.
 
You’ll need:

  • One grilled chicken
  • One tin of coconut milk
  • The juice of a half lime
  • One chinese garlic
  • A thumb-sized piece of ginger
  • Olive oil
  • Soy sauce

 
Start by dividing up the chicken, if it’s not already divided up. Slice the garlic finely, then grate the ginger. Heat a tablespoon of olive oil in a casserole, and add the garlic and ginger to it. Once the garlic is soft, add the pieces of chicken to the pot. After a little while on the heat, add the coconut milk and lime juice.
 
Allow the chicken and sauce to simmer for about five minutes, then add soy sauce to taste. If you want more moisture, add some beer to the mix as well. Leave the sauce to simmer for about twenty minutes, and serve with rice and salad.

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Chicken fusion February 16, 2010

Filed under: Chicken,Meat,Trampe — Aleksander Nordgarden-Rødner @ 5:26 pm
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I’m a big fan of fusion cooking, and happen to like the basic train of thought of most things that are good are good together. This was my thinking when I made this dish the other day. I knew that coconut milk and chicken gets along a treat, as do coconut and lemon and/or lime. As for spice, I wanted a smoky, asian vibe. Anyway, without further ado, here’s the recipe:
 

  • Chicken breast
  • Coconut milk
  • Lemon and/or lime
  • Ginger
  • Onion
  • Garlic
  • Garam masala
  • Paprika powder
  • Peanuts and/or cashews

 
Dice the chicken, and toss in a preheated pan along with the onion (roughly chopped) and garlic (finely chopped). Add the fatty “lid” from the coconut milk. Grate the ginger, and add that to the pan along with the rest of the coconut milk (the “lid” should now have melted). Grate the skin of the lemon and/or lime, and add to the mix.
 
Add some paprika powder and garam masala. Bash up some peanuts and/or cashews in a pestle and mortar and add to the mix. Skin the lemon/lime, chop it roughly, and add to the mix. Add a little more liquid (vegetable stock, chicken stock or beer) and leave to simmer.
 
Serve with rice or cous-cous and a generous helping of chopped flat-leaf parsley.