Kuku Paka (East African Style Chicken in Coconut Curry)

This traditional East African dish is a staple in our house. It is one of the first dishes I learned to make from my mom and can also be made in less than 30 minutes. The recipe here calls for chicken breast, but any other chicken cut, drumstick and/or chicken thighs may be used as well.

KukuPaka Coconut Curry

For the Chicken

  • 1 lb boneless chicken breast cut into pieces.

  • 1 tbsp crushed garlic

  • 1 tbsp crushed ginger

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbsp green chutney

  • The squeeze of fresh lemon juice

For the sauce

  • 1 can coconut milk

  • 1 small tomato

  • ¼ tsp turmeric

  • 2 tbsp fresh lemon juice

  • 1 small onion

  • 1 tbsp green chutney

  • 1 tsp salt

  • ½ cup of water

  • 1 tbsp flour or cornstarch (to thicken the sauce)

Instructions

  1. Marinate the chicken in garlic, ginger, salt, pepper, green chutney, and lemon. Let sit for 30 minutes to a few hours.

  2. Place marinated chicken in a baking sheet and place in oven under the broiler for 5-7 minutes.

  3. In a blender, place coconut milk, tomato, turmeric, lemon, onions, green chutney, and salt and blend well till smooth.

  4. In a saucepan, heat oil add in potatoes and cook for 5 minutes. Add in the sauce from the blender and heat through till sauce comes to a simmer. Add in broiled chicken and let the chicken cook in the sauce for 12-15 minutes.

  5. Add lemon juice, or salt to taste, garnish with fresh coriander.

  6. Serve with Basmati Rice or Roti.

Enjoy!

Morning Green Juice

This juice just feels like it’s cleaning you from the inside out. With a base of celery and a kick of ginger, this juice is a great thing to have regularly as a way to help fight off colds, make sure you’re getting in some good nutrients for the day and it’s also great to hydrate your body for the day.

You can make this juice in a juicer or a blender. The two methods are explained below.  

GreenJuice

6-7 celery stalks

¼ apple

1 small cucumber

4-5 mint leaves

1-inch piece of fresh ginger.

Juice of half a lemon


If you have a juicer you can throw everything straight into the juicer

GreenJuice KitchenAid Blender

Blender method: I know a lot of you don't have juicers, you can still use your blender to make a juice. Just blend all the ingredients with little water. Blend till smooth and pass the liquid through a  strainer or nut milk bag. I like to add in the lemon juice at the end once the juice is strained.

unnamed (2).jpg

Pour it into your favorite glass and enjoy!

Try my Green Goddess Smoothie Recipe Here

Green Chutney

Looking to kick your meals up a notch? I‘ve been adding this green chutney to just about everything! It’s got such a nice mix of spice and flavour and adds a tasty kick to whatever you’re having. In addition to using it as a topping/dipping sauce, I’ve also been adding it into my marinades and curries as well as combining it to yogurt when I’m making ‘raita’ to get some of that delicious flavour.

Green Chutney 2.JPG


The secret ingredient here is the coriander. This chutney lasts for week, so it’s just the thing when you’ve got a bunch or coriander lying around in the fridge, threatening to go brown.

Green Chutney 3.JPG

Green Chutney

Ingredients:

1 small bunch Coriander
5-6 Green Chillies
2 cloves Garlic
1 tsp Cumin Seeds
2 tbsp Lemon Juice
¼ cup Olive Oil
½ tsp Salt

Green Chutney.JPG


Method:

Blend all ingredients in a blender or food processor. You may find you have to stop & scrape down the sides a few times with a spatula. Once all the ingredients are well combined, taste and adjust any of the ingredients based on your preference.

Store in an airtight container in the fridge for 1-2 weeks, or in the freezer for a few months.

Enjoy!

Coconut Curry Butternut Squash Soup

It’s that time of year, pumpkins and squash are popping up everywhere. The temperatures are getting colder and it’s the perfect time for soup! This is a fun twist on your traditional butternut squash soup. The addition of red curry paste and coconut makes it spicy, rich and full of flavour. In addition to all the health benefits you’d be getting from the butternut squash, it’s also high in fiber, potassium, vitamin B6 and folate. The perfect soup that will fill you up and keep you full long after :)

Thai coconut butternut soup.JPG

Ingredients

  • 1 medium-sized Butternut Squash, seeded and cut in half lengthwise

  • 1 tablespoon Olive oil

  • 2 cloves Garlic, minced

  • 1 small Yellow Onion, diced

  • 1 teaspoon Ginger, freshly grated

  • 2 tablespoons Thai Red Curry Paste

  • 3 cups Chicken or Vegetable Broth

  • 1 (15-ounce) can Coconut Milk, divided

  • Juice of 1 Lime

  • 1/2 teaspoon Salt, plus more to taste

  • 1/4 teaspoon Freshly Ground Pepper, plus more to taste

  • 1/3 cup Cilantro, chopped, to garnish

  • 1 small Lime, cut into wedges, to garnish

Thai curry butternut soup-2.JPG


Method:

Preheat oven to 375 Degrees - Cut the Butternut squash lengthwise and scrape out the seeds. Rub some olive oil, salt and pepper on the inside of the squash and place on a baking sheet with skin side down. Place in the oven and roast 30-40 minutes, until you can poke a knife into the flesh easily. Remove skin.

Heat the oil in a large pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.

Pour in the stock and mix well. Add in the cooked butternut squash and slowly pour it in while stirring to combine. Season with salt and pepper. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes. Remove from heat and let cool for a few minutes.

Blend soup (in the pot with an immersion blender, or pour the soup in batches into a stand-alone blender) until smooth. Before serving, remove the soup from the heat and mix in the coconut milk (saving a few tablespoons to garnish) and lime juice. Mix well. Season with additional salt and pepper to taste.

When ready to serve, drizzle the remaining coconut milk over each bowl and garnish with fresh coriander and lime wedges.

Enjoy!

Coconut Chia Seed Pudding

A9D5FE1A-3CEC-49A9-940F-69DF6D502FBC.JPEG

Here’s a tropical twist on your regular chia seed pudding.  The best thing about this pudding is that you can make a batch ahead of time and then keep them ready-to-grab, perfectly pre-portioned breakfasts or snacks throughout the week. The coconut milk adds a rich flavour not to mention some healthy fats that will keep you feeling full longer. I love to switch up the fruits toppings (based on whatever I have on hand), but mango and coconut just go so well together.  

IMG_7577.JPG


Ingredients (amounts per 1 serving)

  • 1 ½ cups Coconut Milk

  • 2 tbsp Chia Seeds

  • 1 tsp Maple Syrup

  • ½ tsp Vanilla

  • ¼ tsp Cinnamon

  • Fruit to top (here I used mango, peach and blueberries)

  • Shredded Coconut

  • Toasted Almonds

IMG_7603.JPG


Method:

I like to prepare and portion out the puddings in separate 250mL mason jars (although any container with a lid will do). Line up the jars and first add in your coconut milk then your chia seeds. Mix well, since the chia seeds might like to hang out at the bottom. Add in the vanilla, maple syrup and cinnamon and mix well once again. Let the pudding sit for a few minutes to thicken up while you cut up the fruit. Give it another quick mix and add in the fruits, coconut and almonds to the top. Cover and store in the fridge for up to 4 days. Feel free to add in more fresh fruits & nuts when you’re about to eat.

Enjoy!